Purpose: To investigate the effects of CaCl2 on the preparation of low-fat spreads from buffalo and cow butterMethods: Buffalo and cow butter-based low-fat spreads (B-LFS and C-LFS) were treated with CaCl2 (0, 0.02, 0.04, 0.06, and 0.08%) at pH 5.5 and stored at 4°C. They were sampled after 3, 30, 60, and 90 days, and analysed for sensory, morphological, rheological, and melting properties using a 9-point hedonic scale, digital camera, texture analyser TA-XT 2i, Physica MCR 301 rheometer, and differential scanning calorimeter, respectively.Results: Sensory evaluation results showed that control samples were the best of all the treatments; additionally, no phase separation was found in samples treated with 0, 0.02 or 0.04% CaCl2, but separat...
Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to mai...
The study investigated the calcium-induced gelation of milk during heat treatment. Rheological measu...
Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable and if it is not ...
Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in ...
The aim of this research is to evaluate the sensory texture and influence of calcium chloride concen...
peer-reviewedStandard-calcium (SCa) and reduced-calcium (RCa) half-fat (16%) Cheddar-style cheeses w...
Freezing raw milk is a process practiced by Filipino dairy farmers and cooperatives to manage fluctu...
The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim ...
AbstractThis thesis evaluated the basis of calcium-protein interactions in casein systems in order t...
A maturação a vácuo é uma das alternativas tecnológicas mais utilizadas para melhorar e padronizar a...
It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve t...
peer-reviewedThe technofunctional properties of milk protein concentrate containing 80% protein (MPC...
Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by we...
Two samples of Gouda cheese were made in triplicate; one without and the other with the addition of ...
The textural and sensory properties of a calcium-induced milk gel prepared by heating skim milk with...
Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to mai...
The study investigated the calcium-induced gelation of milk during heat treatment. Rheological measu...
Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable and if it is not ...
Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in ...
The aim of this research is to evaluate the sensory texture and influence of calcium chloride concen...
peer-reviewedStandard-calcium (SCa) and reduced-calcium (RCa) half-fat (16%) Cheddar-style cheeses w...
Freezing raw milk is a process practiced by Filipino dairy farmers and cooperatives to manage fluctu...
The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim ...
AbstractThis thesis evaluated the basis of calcium-protein interactions in casein systems in order t...
A maturação a vácuo é uma das alternativas tecnológicas mais utilizadas para melhorar e padronizar a...
It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve t...
peer-reviewedThe technofunctional properties of milk protein concentrate containing 80% protein (MPC...
Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by we...
Two samples of Gouda cheese were made in triplicate; one without and the other with the addition of ...
The textural and sensory properties of a calcium-induced milk gel prepared by heating skim milk with...
Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to mai...
The study investigated the calcium-induced gelation of milk during heat treatment. Rheological measu...
Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable and if it is not ...