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Showing 1 to 6 of 6 for “"Curds"”.
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Aceitação e intenção de compra do queijo tipo coalho de búfala e de vaca no município de Areia - PB
… II, offered to testers two samples of cheese curds into cubes approximately 2 cm ², accompanied by mineral water and cracked water and salt. In the beginning was offered sample CSF, water and crackers and salt water to clear the palate of the dressing room and then the sample QCB. The taster …
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Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream
… ratio of casein to fat in cheese milks was 2.40 Curds were cheddared to a pH of 5.1 to 5.3, iced overnight, hand stretched and molded, brined for 10.5 h, vacuum packaged, and stored at 4°C for 5 wk. Fat in cheeses ranged from 11.23 (5BM) to 12.71% (C2), protein from 31.38 (5BM) to 32.94% (5SM), …
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Integrated management of stalk rot disease (Sclerotinia sclerotiorum) of cauliflower in the eastern hills of Nepal
… necessary to translate the results on detached curds into a practical technique. Source of resistance to S. sclerotiorum were found in cv. Kathmandu Local that could be exploited in breeding varieties of cauliflower acceptable to farmers. The results are used to develop a strategy for integrated …
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The effect of increasing the serum protein content of cottage curd on quality and yield
… of serum protein were closely comparable to curds made from conventional pasteurized cheese milk. The yield of curd was increased. As the heat treatment of cheese milk was increased from 143 to 180°F., the denaturation of serum protein in drained whey increased from 0.0 to 60.01%, the percent …
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Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers
… vacuum drying: MVD) produced from Cheddar curds with or without polysaccharide addition at dry salting were characterised. MVD was shown to be a promising technology to produce dried cheese snacks with minimal changes in properties such as colour and volatile compounds. The volumetric …