Cheese base

Cheese. The evolution of imitation cheese has come from the substitution of milk components ia the development of filled and nondairy cheese and development of a synthetic cheese based on the Chinese food sufu, a form of tofu, which is based on soybean curd. 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Method for manufacturing curd cheese mass and method for manufacturing processed cheese based upon curd cheese mass... 

Tamime, A.Y., Kalab, M., Davies, G., Younis, M.F. 1990. Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base. Food Struct. 9, 23-37. 

Acid coagulation Cheese whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products... 

Younis, M. F., Tamime, A. Y., Davies, G., Hunter, E. A., Dawood, A. H., and Abdou, S. M. (1991). Production of processed cheese using Cheddar cheese and cheese base. 4. Microbiological and organoleptic qualities. Mikhwissenschaft 46, 645-648. 

AU cheese and cheese-based products except those listed above... 

The proteolytic process during 30 days of ripening of Terrincho ovine cheese based on the protein patterns obtained by HPLC from the insoluble fractions (at pH 4.3) was evaluated. For that purpose gradient elution was carried out with a mixture of two solvents solvent A consisted of 0.1 % TFA in water and solvent B consisted of 0.1 % TFA in 80% (v/v) aqueous acetonitrile. Proteins were eluted with a series of linear gradients 29% of solvent B during 5 min, from 29% to 37% of B over 5 min, and from 37% to 54% of B over 15 min, keeping these conditions during... 

Alemayehu et al. 2014 Zareba et al. 2014), cheese-based medium (Pa-alta et al. 2014)... 

Cheese-based medium (Budinich et al. 2011), fermented milk (Zareba et al. 2014) Cheese-based medium (Budinich et al. 2011), fermented milk (Mugampoza 2013 Sharaf et al. 2013 Alemayehu et al. 2014) Cheese-based medium (Budinich et al. 2011), fermented milk (Alemayehu et al. 2014), cheese (Milesi et al. 2010) cheese (Milesi et al. 2010)... 

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