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搜索结果: 1-9 共查到reduced fat Cheddar cheese相关记录9条 . 查询时间(0.062 秒)
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
Cream was homogenized in a two-stage homogenizer (17.25 MPa in the first stage and 3.43 MPa in the second stage); blended with skim milk to produce milk containing 1.25% fat, which was pasteurized (63...
Sweet buttermilk was ultrafiltered at 54°C to approximately 28% TS, 7.2% fat, and 13.6% protein and then added to batch pasteurized (63°C for 30 min) skim milk at 3 or 5% (wt/wt). The 3 and 5% supplem...
A control diet and three experimental diets were fed to midlactation Holstein cows to evaluate the effects of dietary unsaturated fatty acids and niacin on milk and reduced fat Cheddar cheese. The die...
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo...
Five replicates of skim milk used to manufacture reduced fat Cheddar cheese were standardized to 1.65% fat with cream homogenized at first and second stage pressures of 176 and 35kg/cm2, respectively....
Reduced fat Cheddar cheeses were manufactured from control uncondensed milk (10.27% total solids) and condensed milks containing 15.40, 18.33, and 22.23% total solids. Three ripening treatments were a...
Five replicates of reduced fat Cheddar cheese were manufactured from condensed milk. Four treatments were applied: control, uncondensed, 10.3% total solids; condensed, 15.4, 18.3, and 22.2% total soli...

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