摘要:

Feta cheese was manufactured by addition of skim milk retentate powder to the cheese milk. In comparison with the reference cheese 40% of the initial milk was substituted on protein base by the powder. This substitution had little or no effect on proteolysis, lipolysis and the rheological properties of the cheese. Also sensory evaluation demonstrated that the experimental cheese was of the same quality as the reference cheese. Protein substitution proved to have some important advantages, such as a better yield and more economical cheese production. Furthermore, the skim milk retentate powder seems to have fat replacing properties.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02486.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

In the second of this series of articles, the specific factors controlling the shelf‐life of raw milk, pasteurized milk and cream, cottage cheese and yogurt are considered. The shelf‐life of raw milk depends on the quality of the milk ex‐farm and on subsequent transport and storage conditions. Shelf‐life may be enhanced by deep cooling or thermization. Post heat treatment contamination by Gram negative psychrotrophic bacteria is the major determinant of shelf‐life of pasteurized products. In cultured dairy products, yeast and mould contamination is the most usual cause of

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02487.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

The ever increasing pressures from the marketplace have caused companies to reassess how the production planning function is carried out and to look for tools that will support the decision making process and generate achievable schedules in a timely manner. This paper describes the use of finite capacity scheduling tools developed as part of a European collaborative project, illustrates their use with two case studies in the food and drinks sector and discusses how these may influence the way that variable costs are measured.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02488.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

To study the influence of native milk flora on the flavour and texture of raw milk cheese it is necessary to produce milk without its native flora. Three procedures to eliminate native flora from milk can be discernedfrom the literature: aseptically drawn milk, heat treatment of whole milk and physical treatment of skim milk with subsequent addition of the heat treated cream. The advantages and disadvantages of these three approaches are discussed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02489.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively. Laboratory processed cheese gave excellent quality compared with local processed che

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02490.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02491.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02492.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY