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Relevant bibliographies by topics / Cheese analogue

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Journal articles

Academic literature on the topic 'Cheese analogue'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Cheese analogue"

1

Ferawati, Ferawati, Mohammed Hefni, Karolina Östbring, and Cornelia Witthöft. "The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties." Foods 10, no. 9 (2021): 2208. http://dx.doi.org/10.3390/foods10092208.

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Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of p

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2

Nomura, Masaru. "Cheese Analogue." Nippon Shokuhin Kagaku Kogaku Kaishi 66, no. 4 (2019): 147. http://dx.doi.org/10.3136/nskkk.66.147.

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3

Aini, N., B. Sustriawan, V. Prihananto, J. Sumarmono, R. N. Ramadan, and D. Romadhon. "Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant." Food Research 4, no. 4 (2020): 1071–81. http://dx.doi.org/10.26656/fr.2017.4(4).395.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory prop

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4

Aini, Nur, Vincentius Prihananto, Budi Sustriawan, Didik Romadhon, and Riza N. Ramadhan. "The Formulation of Cheese Analogue from Sweet Corn Extract." International Journal of Food Science 2019 (May 2, 2019): 1–8. http://dx.doi.org/10.1155/2019/8624835.

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Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this s

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5

Haddad, Moawiya A., Sharaf S. Omar, and Salvatore Parisi. "Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures." British Food Journal 123, no. 6 (2021): 2003–15. http://dx.doi.org/10.1108/bfj-10-2020-0934.

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PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out w

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6

Deinychenko, Grygorii, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, and Tamara Kravchenko. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences 3 (May 31, 2020): 31–37. http://dx.doi.org/10.21303/2504-5695.2020.001287.

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The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottag

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7

Eudier, H., S. Ben-Harb, J. P. Lorand, et al. "Properties Of An Analogue Cheese Obtained From Raw Peanut." Peanut Science 47, no. 2 (2020): 81–88. http://dx.doi.org/10.3146/ps20-1.1.

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ABSTRACT The focus is on a peanut suspension in which starch is added and that exhibits specific mechanical characteristics relevant for food products. The mixture is composed of water, lipids, starch, and proteins. The process consists of blending together the different constituents, and the study changes the experimental conditions to tune the mechanical behavior of the mixture. The rheological properties (viscosity, indentation) and physical parameters such as color, dry extract, and particle size distribution were measured. The matrix behavior was studied after a centrifugation step necess

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8

Masotti, Fabio, Stefano Cattaneo, Milda Stuknytė, and Ivano De Noni. "Status and developments in analogue cheese formulations and functionalities." Trends in Food Science & Technology 74 (April 2018): 158–69. http://dx.doi.org/10.1016/j.tifs.2018.02.016.

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9

Shah, Rahul, Atanu H. Jana, K. D. Aparnathi, and P. S. Prajapati. "Process standardization for rennet casein based Mozzarella cheese analogue." Journal of Food Science and Technology 47, no. 5 (2010): 574–78. http://dx.doi.org/10.1007/s13197-010-0104-3.

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10

Awad, Rezik Azab, Wafaa Mohammed Salama, and Azza Mahmoud Farahat. "Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue." Acta Scientiarum Polonorum Technologia Alimentaria 13, no. 1 (2014): 55–64. http://dx.doi.org/10.17306/j.afs.2014.1.5.

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