The textural, melting and sensory properties of low-fat fresh kashar cheeses (B70% fat reduction)... more The textural, melting and sensory properties of low-fat fresh kashar cheeses (B70% fat reduction) produced by using two proteinbased fat replacers (1.0% w/w Simplesse s D-100 and 1.0% w/w Dairy-Lot) and one carbohydrate-based fat replacer (5.0% w/w Raftiline s HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison.
Since the late 1800s, smoking has been used for giving color, taste, and aroma to foods, as well ... more Since the late 1800s, smoking has been used for giving color, taste, and aroma to foods, as well as for developing new products. Due to health, technical, and economic reasons, one of the widely used smoking techniques preferred by manufacturers is smoking with liquid smoke. In this study, fresh Kashar cheese slices were smoked by immersion in liquid smoke at concentrations (10, 20, 30%), smoking temperatures (20, 30, 40°C) and smoking times (30, 60, 120, 180, 300 s). The appropriate equation and kinetic parameters were determined for the variation of total phenolic content and total color difference. A pseudo-first-order kinetic model was obtained, and activation energy values were calculated as 10.7 kJ/mol and 24.3 kJ/mol, respectively.
The textural, melting and sensory properties of low-fat fresh kashar cheeses (B70% fat reduction)... more The textural, melting and sensory properties of low-fat fresh kashar cheeses (B70% fat reduction) produced by using two proteinbased fat replacers (1.0% w/w Simplesse s D-100 and 1.0% w/w Dairy-Lot) and one carbohydrate-based fat replacer (5.0% w/w Raftiline s HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison.
Since the late 1800s, smoking has been used for giving color, taste, and aroma to foods, as well ... more Since the late 1800s, smoking has been used for giving color, taste, and aroma to foods, as well as for developing new products. Due to health, technical, and economic reasons, one of the widely used smoking techniques preferred by manufacturers is smoking with liquid smoke. In this study, fresh Kashar cheese slices were smoked by immersion in liquid smoke at concentrations (10, 20, 30%), smoking temperatures (20, 30, 40°C) and smoking times (30, 60, 120, 180, 300 s). The appropriate equation and kinetic parameters were determined for the variation of total phenolic content and total color difference. A pseudo-first-order kinetic model was obtained, and activation energy values were calculated as 10.7 kJ/mol and 24.3 kJ/mol, respectively.
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