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food science & technology (7) 7
texture (5) 5
cheese (4) 4
agriculture, dairy & animal science (3) 3
differential scanning calorimetry (3) 3
goats milk (3) 3
nmr (3) 3
quality (3) 3
sensory properties (3) 3
antioxidant activity (2) 2
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fat (2) 2
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kefir (2) 2
meltability (2) 2
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polymerized whey protein (2) 2
products (2) 2
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analysis (1) 1
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Journal of Food Engineering, ISSN 0260-8774, 04/2018, Volume 222, pp. 226 - 236
The aim of this study was to characterize the texture profile and meltability of pizza-style cheeses made from goat's milk and to determine their... 
Goat cheese | Differential scanning calorimetry | NMR | Texture | Meltability | Baking | Pizza | Analysis
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 11/2018, Volume 101, Issue 11, pp. 9637 - 9646
Journal Article
Foods, ISSN 2304-8158, 2019, Volume 8, Issue 11, p. 548
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was... 
yogurt | polymerized whey protein | SET YOGURT | RHEOLOGICAL PROPERTIES | syneresis | texture | FOOD SCIENCE & TECHNOLOGY | CONCENTRATE | CONSISTENCY | KEFIR | CASEIN | sensory properties | GOATS MILK
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 02/2018, Volume 71, Issue 1, pp. 122 - 130
In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise... 
Fermentation | Kefir | Mushrooms | Texture | Soluble fraction of polysaccharides. Pleurotus ostreatus | PHYSICAL-PROPERTIES | Pleurotus ostreatus | RHEOLOGICAL PROPERTIES | QUALITY | SKIM MILK | FOOD SCIENCE & TECHNOLOGY | FRUITING BODIES | Soluble fraction of polysaccharides | ACID MILK GELS | STARTER CULTURES | YOGURT | EDIBLE MUSHROOMS | GOATS MILK
Journal Article
MLJEKARSTVO, ISSN 0026-704X, 06/2017, Volume 67, Issue 3, pp. 188 - 196
The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk... 
STORAGE | AGRICULTURE, DAIRY & ANIMAL SCIENCE | TIME-DOMAIN | RELAXATION | MOZZARELLA CHEESE | cheese | EMMENTALER CHEESE | NMR | PRODUCTS | differential scanning calorimetry | SENSORY PROPERTIES | MAGNETIC-RESONANCE | water activity
Journal Article
International Dairy Journal, ISSN 0958-6946, 08/2019, Volume 95, pp. 18 - 24
Semi-hard, hard, and extra-hard goats' cheeses were analysed for water mobility by nuclear magnetic resonance relaxometry (NMR) and thermal properties by... 
TEXTURE | PROFILE | EVOLUTION | MOBILITY | STABILITY | FOOD SCIENCE & TECHNOLOGY | NITROGEN | FAT | STARTER | PROTEOLYSIS | MILK | Thermal properties | Proteolysis | Cheese
Journal Article
JOURNAL OF FOOD ENGINEERING, ISSN 0260-8774, 04/2018, Volume 222, pp. 226 - 236
The aim of this study was to characterize the texture profile and meltability of pizza-style cheeses made from goat's milk and to determine their... 
Goat cheese | Differential scanning calorimetry | SOLUBLE NITROGEN | TIME-DOMAIN | IMITATION CHEESE | FOOD SCIENCE & TECHNOLOGY | NUCLEAR-MAGNETIC-RESONANCE | PASTA FILATA MOZZARELLA | Texture | ENGINEERING, CHEMICAL | NMR | REFRIGERATED STORAGE | Meltability | SENSORY PROPERTIES | FAT | CHEDDAR CHEESE | BROWNING PROPERTIES | Baking
Journal Article
FOODS, ISSN 2304-8158, 02/2020, Volume 9, Issue 2, p. 217
Color is important for the consumer when making a purchase decision. Mare's milk and, thus, fermented mare's milk is little known to consumers. Thus, it is... 
PHYSICOCHEMICAL PROPERTIES | mare's milk | BACTERIA | PROTEIN | QUALITY | color | FOOD SCIENCE & TECHNOLOGY | fermented beverages | mare’s milk
Journal Article
Journal of Food and Nutrition Research, ISSN 1336-8672, 2017, Volume 56, Issue 2, pp. 101 - 108
The health-promoting value of fresh white cheese made from buttermilk can be increased by adding to it a whey protein concentrate (WPC). At the same time, the... 
Cheese | Whey protein | Antioxidant activity | Buttermilk | whey protein | MANUFACTURE | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | buttermilk | FAT GLOBULE-MEMBRANE | HEAT-TREATMENT | antioxidant activity | cheese | FUNCTIONAL-PROPERTIES | GAS-CHROMATOGRAPHY | WHOLE MILK | PIZZA CHEESE | PRODUCTS | SWEET CREAM BUTTERMILK
Journal Article
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