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High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial
saturated fat dairy triglycerides insulin glucose blood lipids
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2018/12/14
Background: Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese...
High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial
saturated fat dairy triglycerides insulin glucose blood lipids
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2018/12/18
Background: Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese...
Lipid responses to plant-sterol-enriched reduced-fat spreads incorporated into a National Cholesterol Education Program Step I diet
table spread cholesterol plant sterols
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2016/6/14
Plant sterol esters reduce cholesterol absorption
and lower circulating blood cholesterol concentrations when
incorporated into the habitual diet.
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
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2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture
elevated temperature ripening reduced fat Cheddar cheese lacticin 3147
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2008/3/28
The study evaluated the effects of elevated ripening temperature (7 or 12°C) and starter type on the quality of experimentally produced, reduced fat Cheddar cheeses with a moisture content in the nonf...
Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream
Mozzarella cheese sweet buttermilk ultrafiltration
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2008/3/28
Reduced fat Mozzarella cheese was manufactured from 0.5% fat milk that was standardized with unhomogenized or homogenized cream, from 0.5% fat milk with 3 or 5% ultrafiltered sweet buttermilk, or from...
Application of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Process Cheese
reduced fat process cheese buttermilk ultrafiltration
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2008/3/28
Reduced fat Cheddar cheeses, manufactured from pasteurized milk or from pasteurized milk supplemented with 5% ultrafiltered sweet buttermilk, were used to manufacture reduced fat process cheeses (48% ...
Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Fourier transform infrared spectroscopy Cheddar cheese ripening
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2008/3/28
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
reduced fat Mozzarella cheese fat replacer functionality
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2008/3/28
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
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2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
Influence of Salt on the Quality of Reduced Fat Cheddar Cheese
reduced fat cheese salt quality cheese
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2008/3/28
Cream was homogenized in a two-stage homogenizer (17.25 MPa in the first stage and 3.43 MPa in the second stage); blended with skim milk to produce milk containing 1.25% fat, which was pasteurized (63...
Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese
cheese whey proteins native protein denatured protein
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2008/3/28
Undenatured and heat-denatured whey proteins were incorporated into Havarti-type cheese by manufacturing cheese from ultrafiltered milk that had been heated to 72°C for 17 s or 85°C for 17 s. Traditio...
Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese
reduced fat Cheddar cheese buttermilk ultrafiltration
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2008/3/26
Sweet buttermilk was ultrafiltered at 54°C to approximately 28% TS, 7.2% fat, and 13.6% protein and then added to batch pasteurized (63°C for 30 min) skim milk at 3 or 5% (wt/wt). The 3 and 5% supplem...
Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
reduced fat Cheddar cheese unsaturated fatty acids milk niacin
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2008/3/26
A control diet and three experimental diets were fed to midlactation Holstein cows to evaluate the effects of dietary unsaturated fatty acids and niacin on milk and reduced fat Cheddar cheese. The die...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
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2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...