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Journal articles on the topic 'Cheese analogue'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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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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11

L. Seleet, Faten, Jihan M. Kassem, Hala M. Bayomim, N. S. Abd-Rabou, and Nawal S. Ahmed. "Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea." International Journal of Dairy Science 9, no. 1 (2013): 1–14. http://dx.doi.org/10.3923/ijds.2014.1.14.

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12

Kassem, Jihan Mohamed, Hayam Mohamed Abbas, Ashraf Gaber Mohamed, Wafaa Kamel Bahgaat, and Tamer Mohammed El-Messery. "Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product." International Journal of Dairy Science 12, no. 5 (2017): 331–38. http://dx.doi.org/10.3923/ijds.2017.331.338.

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13

Pogarskaya, Viktoriya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, and Tetyana Abramova. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS." EUREKA: Life Sciences 3 (May 31, 2019): 54–60. http://dx.doi.org/10.21303/2504-5695.2019.00921.

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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging t

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14

BUDIMAN, MELANY, RICHARD L. STROSHINE, and PAUL CORNILLON. "Moisture measurement in cheese analogue using stretched and multi-exponential models of the magnetic resonance T2 relaxation curve." Journal of Dairy Research 69, no. 4 (2002): 619–32. http://dx.doi.org/10.1017/s002202990200585x.

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The dairy industry would benefit from rapid and non-destructive determination of moisture content of cheese products. The two components primarily responsible for the low-field magnetic resonance (MR) spin-spin relaxation (T2) signal of cheese products are fat and the water bound to protein. If the moisture component of the signal can be distinguished from the fat component, it should be possible to measure moisture using an MR sensor. Therefore, a key aspect of the development of an MR moisture measurement method is examination of techniques for analysis of T2 relaxation curves. One common me

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15

Karpenko, Ekaterina V., Elena Yu Zlobina, Yuliya V. Starodubova, and Vladimir S. Grishin. "FORMULATION OF A SOFT ANALOGUE CHEESE ENRICHED WITH IODINATED PROTEIN VEGETABLE SUPPLEMENT." VESTNIK OF VORONEZH STATE AGRARIAN UNIVERSITY 3, no. 54 (2017): 132–43. http://dx.doi.org/10.17238/issn2071-2243.2017.3.132.

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16

Jana, A. H., H. G. Patel, Pinto Suneeta, and J. P. Prajapati. "Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends." Journal of Food Science and Technology 47, no. 2 (2010): 240–42. http://dx.doi.org/10.1007/s13197-010-0034-0.

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17

Adhikari, Amitava K., Om N. Mathur, and Girdhari R. Patil. "Texture and microstructure of chhana and rasogolla made from cows' milk." Journal of Dairy Research 59, no. 3 (1992): 413–24. http://dx.doi.org/10.1017/s0022029900030685.

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SummaryThe relationships between the composition, texture and microstructure of chhana (an Indian-style soft cottage cheese analogue) and rasogolla (a sweetened dairy product made from chhana) were analysed. Chhana contained a significantly higher proportion of fat, protein, lactose and minerals than did rasogolla. Cooking of chhana in 60% sucrose solution introduced sucrose and changed the texture and structure to that typical of rasogolla. As chhana was transformed to rasogolla, the Instron textural properties, hardness, gumminess and chewiness, fell significantly, whereas springiness increa

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18

Aini, N., B. Sustriawan, V. Prihananto, and T. Heryanti. "Characteristics of cheese analogue from corn extract added by papain and pineapple extract." IOP Conference Series: Earth and Environmental Science 255 (May 10, 2019): 012016. http://dx.doi.org/10.1088/1755-1315/255/1/012016.

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19

Ismail, Khalid Al, Barah Al Hiary, and Maher Al Dabbas. "Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils." International Journal of Chemical and Process Engineering Research 2, no. 6 (2015): 75–85. http://dx.doi.org/10.18488/journal.65/2015.2.6/65.6.75.85.

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20

Pogorelova, N. A., T. V. Boyko, and E. A. Moliboga. "INTENSITY OF BLOOD LIPIDIPEROXIDATION WHEN ADDED SPIRULIN-CONTAINING PROCESSED ANALOGUE CHEESE IN THE DIET (EXPERIMENTAL STUDY)." Agricultural Bulletin of Stavropol Region 7, no. 31 (2018): 15–20. http://dx.doi.org/10.31279/2222-9345-2018-7-31-15-20.

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21

Schatz, Kristina, Wolfgang Hoffmann, Katrin Schrader, and Andrea Maurer. "Effect of emulsifying salts containing potassium on the melting properties of block-type dairy cheese analogue." International Journal of Dairy Technology 67, no. 2 (2014): 202–10. http://dx.doi.org/10.1111/1471-0307.12119.

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22

Cunha, Clarissa R., Ana Isabel Dias, and Walkiria H. Viotto. "Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat." Food Research International 43, no. 3 (2010): 723–29. http://dx.doi.org/10.1016/j.foodres.2009.11.009.

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23

Shamsia, S. M., та M. El-Ghannam. "Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey = إنتاج وتقييم مشابه جبن مطبوخ باستخدام الجبن الريكوتا المصنع من الشرش الحلو". Alexandria Journal of Food Science and Technology 14, № 1 (2017): 1–11. http://dx.doi.org/10.12816/0038400.

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24

ANTONENKO, Artem, Tetiana BROVENKO, Olena VASILENKO, Yuliia ZEMLINA, Galina TOLOK, and Igor GRISCHENKO. "USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 295, no. 2 (2021): 239–44. http://dx.doi.org/10.31891/2307-5732-2021-295-2-239-244.

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The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper p

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25

Mohamed, A. G., Samah M. Shalaby, and Walid A. Gafour. "Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.)." International Journal of Dairy Science 11, no. 3 (2016): 91–99. http://dx.doi.org/10.3923/ijds.2016.91.99.

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26

Cunha, Clarissa R., Renato Grimaldi, Maria Regina Alcântara, and Walkiria H. Viotto. "Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue." International Journal of Dairy Technology 66, no. 1 (2012): 54–62. http://dx.doi.org/10.1111/j.1471-0307.2012.00876.x.

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27

Abbas, Hayam Mohamed, Wafaa Mohamed Zaky, Laila Khaled Hassan, et al. "Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue." Journal of Biological Sciences 19, no. 3 (2019): 231–36. http://dx.doi.org/10.3923/jbs.2019.231.236.

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28

Jurado, Miguel, and Pablo Ruiz-Navarro. "Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios." LWT 90 (April 2018): 145–51. http://dx.doi.org/10.1016/j.lwt.2017.12.016.

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29

Mohamed, A. G., and Samah M. Shalaby. "Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)." International Journal of Dairy Science 11, no. 2 (2016): 61–68. http://dx.doi.org/10.3923/ijds.2016.61.68.

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30

Sumarmono, J., B. Sustriawan, N. Aini, V. Prihananto, and A. Widiastuti. "The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk." IOP Conference Series: Earth and Environmental Science 653, no. 1 (2021): 012127. http://dx.doi.org/10.1088/1755-1315/653/1/012127.

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31

Miloradovic, Zorana, Nikola Tomic, Nemanja Kljajevic, et al. "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese." Foods 10, no. 5 (2021): 1116. http://dx.doi.org/10.3390/foods10051116.

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Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too i

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32

Aini, N., J. Sumarmono, B. Sustriawan, V. Prihananto, and E. Priscillia. "The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers." IOP Conference Series: Earth and Environmental Science 443 (March 26, 2020): 012039. http://dx.doi.org/10.1088/1755-1315/443/1/012039.

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33

O’Sullivan, Michele M., and Daniel M. Mulvihill. "Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture." International Dairy Journal 11, no. 3 (2001): 153–63. http://dx.doi.org/10.1016/s0958-6946(01)00045-0.

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34

Dhanraj, Padhiyar, Atanu Jana, Hiral Modha, and K. D. Aparnathi. "Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue." Journal of Food Science and Technology 54, no. 3 (2017): 822–31. http://dx.doi.org/10.1007/s13197-017-2528-5.

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35

VERMA, P., U. S. AGRAWAL, A. K. SHARMA, B. C. SARKAR, and H. K. SHARMA. "Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology." International Journal of Dairy Technology 58, no. 1 (2005): 51–58. http://dx.doi.org/10.1111/j.1471-0307.2005.00182.x.

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36

Klementova, Marta, Lenka Thieme, Martin Haluzik, et al. "A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety More Than an Energy- and Macronutrient-Matched Processed-Meat Meal in T2D, Obese, and Healthy Men: A Three-Group Randomized Crossover Study." Nutrients 11, no. 1 (2019): 157. http://dx.doi.org/10.3390/nu11010157.

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Gastrointestinal hormones are involved in regulation of glucose metabolism and satiety. We tested the acute effect of meal composition on these hormones in three population groups. A randomized crossover design was used to examine the effects of two energy- and macronutrient-matched meals: a processed-meat and cheese (M-meal) and a vegan meal with tofu (V-meal) on gastrointestinal hormones, and satiety in men with type 2 diabetes (T2D, n = 20), obese men (O, n = 20), and healthy men (H, n = 20). Plasma concentrations of glucagon-like peptide -1 (GLP-1), amylin, and peptide YY (PYY) were determ

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37

Ennis, M. P., and D. M. Mulvihill. "Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture." Food Hydrocolloids 13, no. 4 (1999): 325–37. http://dx.doi.org/10.1016/s0268-005x(99)00015-6.

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38

Khanipour, Elham, Steve H. Flint, Owen J. McCarthy, et al. "Modelling the combined effect of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in high moisture processed cheese analogue." International Dairy Journal 57 (June 2016): 62–71. http://dx.doi.org/10.1016/j.idairyj.2016.02.039.

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39

Ahring, Kirsten K., Allan M. Lund, Erik Jensen, et al. "Comparison of Glycomacropeptide with Phenylalanine Free-Synthetic Amino Acids in Test Meals to PKU Patients: No Significant Differences in Biomarkers, Including Plasma Phe Levels." Journal of Nutrition and Metabolism 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/6352919.

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Introduction. Management of phenylketonuria (PKU) is achieved through low-phenylalanine (Phe) diet, supplemented with low-protein food and mixture of free-synthetic (FS) amino acid (AA). Casein glycomacropeptide (CGMP) is a natural peptide released in whey during cheese-making and does not contain Phe. Lacprodan® CGMP-20 used in this study contained a small amount of Phe due to minor presence of other proteins/peptides.Objective. The purpose of this study was to compare absorption of CGMP-20 to FSAA with the aim of evaluating short-term effects on plasma AAs as well as biomarkers related to fo

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40

Bachmann, Hans-Peter. "Cheese analogues: a review." International Dairy Journal 11, no. 4-7 (2001): 505–15. http://dx.doi.org/10.1016/s0958-6946(01)00073-5.

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41

Mulvihill, Daniel M., and Alice McCarthy. "Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins." Journal of Dairy Research 60, no. 3 (1993): 431–38. http://dx.doi.org/10.1017/s002202990002776x.

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SummarySixteen rennet casein samples and the corresponding sixteen cheese analogues made from these caseins were obtained from a local processor. Following storage at 4°C for 6 months, pH 4·6-soluble N contents of the cheese analogues increased, while αs- and β-casein contents, elastic moduli and apparent relaxation times decreased. The β-casein and pH 4·6-soluble N contents of the 6 month old products were significantly correlated, both were significantly correlated with the plasmin (EC 3.4.21.7) contents of the corresponding rennet caseins from which the analogues were made and all three wer

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42

Wilbey, A. "Processed Cheese and Analogues (2011)." International Journal of Dairy Technology 65, no. 3 (2012): 461. http://dx.doi.org/10.1111/j.1471-0307.2012.00840.x.

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43

O’Malley, Anne M., Daniel M. Mulvihill, and Tanoj Kumar Singh. "Proteolysis in rennet casein-based cheese analogues." International Dairy Journal 10, no. 11 (2000): 743–53. http://dx.doi.org/10.1016/s0958-6946(00)00107-2.

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44

KAMINARIDES, S., and S. STACHTIARIS. "Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil." International Journal of Dairy Technology 53, no. 2 (2000): 69–74. http://dx.doi.org/10.1111/j.1471-0307.2000.tb02661.x.

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45

Doelman, J. "Another Analogue for Middleton's A Game at Chesse." Notes and Queries 57, no. 3 (2010): 418–19. http://dx.doi.org/10.1093/notesj/gjq116.

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46

PEREIRA, R. B., R. J. BENNETT, Y. HEMAR, and O. H. CAMPANELLA. "RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MODEL PROCESSED CHEESE ANALOGUES." Journal of Texture Studies 32, no. 5-6 (2001): 349–73. http://dx.doi.org/10.1111/j.1745-4603.2001.tb01242.x.

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47

Ndife, Joel, Itohan Imade, and James Samaila. "Production and quality evaluation of soy cheese (tofu) using various coagulants." Croatian journal of food science and technology 13, no. 1 (2021): 36–42. http://dx.doi.org/10.17508/cjfst.2021.13.1.05.

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Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results o

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48

Kalinova, G., Zh Dimitrov, H. Daskalov, D. Mladenova, and P. Mechkarova. "Seasonal differences in fatty acid content of white brine cheese offered at the Bulgarian market." BULGARIAN JOURNAL OF VETERINARY MEDICINE 22, no. 1 (2019): 105–13. http://dx.doi.org/10.15547/bjvm.2062.

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The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012–2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brin

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49

Shami, Jeanne. "Thomas Middleton's a Game at Chesse: A Sermon Analogue." Notes and Queries 42, no. 3 (1995): 367–69. http://dx.doi.org/10.1093/notesj/42.3.367.

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50

Осинцев, Алексей, Aleksey Osintsev, Владимир Брагинский, et al. "Specifics of Milk and Plant-based Milk-like Products Coagulation." Food Processing: Techniques and Technology 48, no. 3 (2019): 81–89. http://dx.doi.org/10.21603/2074-9414-2018-3-81-89.

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Abstract:

Milk coagulation is one of the most important technological operations in the production of many dairy products, such as cheeses or yogurt. Recently, there has been a surge of interest for plant-based milk substitutes. Besides, under certain conditions, milk-like colloid systems are able to form curds. This quality makes it possible to obtain cheese-like and yoghurt-like products. This makes the issue of coagulation mechanisms in milk-like systems even more relevant. The authors conducted a review of the main physicochemical properties of milk and milk-like systems and proposed a model that de

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