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Found 3 from your keywords: subject="processed cheese"
cover
Development of Processed Cheese Slices with Different Emulsifying Salts for E…
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Vanessa Yulianti

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…

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Series Title
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Call Number
FSN 24-001
cover
Development of Processed Cheese Slices with Different Emulsifying Salts for E…
Comment Share
Vanessa Yulianti

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…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FSN 24-001
cover
Utilization Of Yeast Extract In Processed Cheese Towarda Consumer's Preference
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Chelsy Angelline Wen

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…

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Series Title
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Call Number
EP FS-018