PROCESSED CHEESE PRODUCTION BASED ON MILK PROTEIN CO-PRECIPITATE AND ULTRAFILTERED CHEESE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

TORKASHVAND M.; MADANI R.; MOAZENI JULA GH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Veterinary Research & Biological Products Year:2010 | Volume:23 | Issue:1 (86) Page(s): 2-14

Download Full-Text

Persian Verion

View:

1,687

Download:

Cites:

Information Journal Paper

Title

PROCESSED CHEESE PRODUCTION BASED ON MILK PROTEIN CO-PRECIPITATE AND ULTRAFILTERED CHEESE

Author(s)

TORKASHVAND M. | MADANI R. | MOAZENI JULA GH. | Issue Writer Certificate

Keywords

SOFT PROCESSED CHEESEQ3

MILK PROTEIN CO-PRECIPITATEQ3

ULTRAFILTERED FETA CHEESEQ3

Abstract

Processed or melted cheeses are producing in variation kinds because of variety in material blends. using ULTRAFILTERED FETA CHEESE and MILK PROTEIN CO-PRECIPITATE in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. Also because of using amount of MILK PROTEIN CO-PRECIPITATE, decreased its prod. cost and because of hot process, has long shelflife and formability for many of packaging methods. Using %25-30 protein co-precipitate with kinds of cheese can produce good product from view point texture, consistency, spreada bility and flavour that because of dry matter recovery in protein co-precipitate is more than %16 from rennet curd (fresh cheese) and ultra filtered cheese yield is %20 more than usually cheese yield, these samples are cheaper from usually commercial products. It is also because of using %5-15 very ripened cheese that because of high proteolysis is unsuitable for human direct consumption.

Cites

No record.

References

No record.

Cite

APA: Copy

TORKASHVAND, M., MADANI, R., & MOAZENI JULA, GH.. (2010). PROCESSED CHEESE PRODUCTION BASED ON MILK PROTEIN CO-PRECIPITATE AND ULTRAFILTERED CHEESE. VETERINARY RESEARCHES BIOLOGICAL PRODUCTS (PAJOUHESH-VA-SAZANDEGI), 23(1 (86)), 2-14. SID. https://sid.ir/paper/201042/en

Vancouver: Copy

TORKASHVAND M., MADANI R., MOAZENI JULA GH.. PROCESSED CHEESE PRODUCTION BASED ON MILK PROTEIN CO-PRECIPITATE AND ULTRAFILTERED CHEESE. VETERINARY RESEARCHES BIOLOGICAL PRODUCTS (PAJOUHESH-VA-SAZANDEGI)[Internet]. 2010;23(1 (86)):2-14. Available from: https://sid.ir/paper/201042/en

IEEE: Copy

M. TORKASHVAND, R. MADANI, and GH. MOAZENI JULA, “PROCESSED CHEESE PRODUCTION BASED ON MILK PROTEIN CO-PRECIPITATE AND ULTRAFILTERED CHEESE,” VETERINARY RESEARCHES BIOLOGICAL PRODUCTS (PAJOUHESH-VA-SAZANDEGI), vol. 23, no. 1 (86), pp. 2–14, 2010, [Online]. Available: https://sid.ir/paper/201042/en

Related Journal Papers