Blar i Publikasjoner fra CRIStin på tidsskrift "International Dairy Journal"
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Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
(Peer reviewed; Journal article, 2023)A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. The effects on cheese characteristics of two scalding temperatures, 38 °C and 40 °C, during cheesemaking were evaluated ... -
Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality
(Peer reviewed; Journal article, 2023) -
Influence of different genetic polymorphisms of α<inf>S1</inf>- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality
(Peer reviewed; Journal article, 2023) -
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception
(Peer reviewed; Journal article, 2021)The objective of the present study was to evaluate children's hedonic sensitivity to sugar reduction in three dairy products: vanilla milk desserts, chocolate-flavoured milk, and vanilla yoghurt. For each product, a regular ... -
Sodium reduction in processed cheese spreads and the effect on physicochemical properties
(Journal article; Peer reviewed, 2019)The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ...