Product Innovation and Application Internship in the Savory Ingredients (Chee…

Edition

-

ISBN/ISSN

EP047

Collation

17 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-008

Product Development, Sensory Testing, and Physicochemical Properties of Drink…

Edition

-

ISBN/ISSN

EP036

Collation

39 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-027

Development of Processed Cheese Slices with Different Emulsifying Salts for E…

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

Development of Processed Cheese Slices with Different Emulsifying Salts for E…

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

The Effect of Cheese Booster towards The Physicochemical & Sensorial Properti…

Cheese cream filling is a delightful and versatile ingredient that adds a rich, creamy texture and flavor to a variety of desserts and baked goods. Additionally, the amount of fat will increase along with the mix of cream filling and cheese, which resulted in the concern of consumers. Therefore, fat content is reduced, cheese booster is used as a substitute for cheese powder to improve the …

Comparative Analysis Of Cheesecake Characteristics: Effect Of Different Greek…

Obesity has become one of the major health problems that increase the level of consumer awareness to seek healthy food choices. Greek Yogurt (GY) is a dairy product that is suitable for alternative substitution of cream cheese (CC) in the production of cheesecake. This study aims to determine the effect of using different types of GY on cheesecake application as a substitution for (CC). The ana…

Utilization Of Yeast Extract In Processed Cheese Towarda Consumer's Preference

This internship experience provides an overview of complete understanding of tasks carried out as a part of Product Innovation and Application team within a flavor company. Starting with basics of flavor chemistry, the internship covered key areas in learning different flavor notes and how to perceive them. Additionally, the internship project delved into processed cheese development with the p…

A Comparative Study of The Effect of Various Gelling Agents Towards Physicoch…

PT. Sekolah Seniman Pangan (SSP) serves as a creative food entrepreneurship school and business incubation ecosystem, specifically designed to support rural youth, women, and indigenous peoples in different parts of Indonesia. During her internship, the author conducted a project which focused on developing plant-based cheese using coconut milk with various gelling agents used. Plant-based chee…

Physicochemical and Sensorial Analysis of White Cheese-Flavored Sauce Formula…

Sauces have the benefit of enhancing the flavor of anything people use. In fact, the main ingredient of the white cheese sauce is using full cream milk to create a creamy flavor. Nowadays, consumers started caring more about the environmental and animal-welfare effects. The significant environmental impact of milk production is another factor encouraging research and manufacturing of plant-…

Effect of Storage Temperature Towards Physicochemical and Microbial Propertie…

PT. Organik Adil Sejahtera (Green Rebel) is a branch company of Indonesia leading plant-based eatery chain, focused on providing demand from B2B and for ready-to-cook frozen meals. Responsible for products’ quality, QC/QA department monitors the process starting from incoming raw material inspection, base and product organoleptic testing, until complaint and CAPA filing. GMP audit and assisti…

Home Cheese Making

Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new …

Microbiology : laboratory theory and application

This full-color laboratory manual is designed for major and non-major students taking an introductory level microbiology lab course. Whether your course caters to pre-health professional students, microbiology majors or pre-med students, everything they need for a thorough introduction to the subject of microbiology is right here. 3-hole drilled.

Cheese and microbes

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensi…