Effects of Ingredient Substitution on Processed Cheese

QR Code

Effects of Ingredient Substitution on Processed Cheese

The availability of a wide range of quality palm products ranging from crude to fully refined, its flexibility and reliability o f supply had enabled the substitution of palm blend for milkfat. Furthermore, milk fat contains saturated fatty a high cholesterol content is considered to be a health...

Full description

Bibliographic Details
Main Author:	Ahmad, Karimah
Format:	Thesis
Language:	English English
Published:	1996
Subjects:	Ingredient substitutions (Cooking). Process cheese.
Online Access:	http://psasir.upm.edu.my/id/eprint/8371/ http://psasir.upm.edu.my/id/eprint/8371/1/FSMB_1996_9_A.pdf

Similar Items

Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures
by: Mohamed Ismail, Mariam
Published: (1999)

The microflora of Blue Stilton cheese
by: Whitley, Elizabeth
Published: (2002)

Hard cheese: upland pastoralism in the Italian Bronze and Iron Ages
by: Pearce, Mark
Published: (2016)

Swiss cheeses and their applications
by: Feinstein, Joel, et al.
Published: (2015)

Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese
by: Pagthinathan, Mylvaganam
Published: (2011)

Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity
by: Gan, Heng-Hui, et al.
Published: (2016)

Abstract Swiss cheese space and classicalisation of Swiss cheeses
by: Feinstein, Joel, et al.
Published: (2016)

Modeling primary energy substitution in the Asia Pacific
by: Aguilera, Roberto F., et al.
Published: (2013)

Microbial community dynamics of a blue-veined raw milk cheese from the UK
by: Yunita, Dewi, et al.
Published: (2018)

An investigation on substitutability between banksaving and insurance in Chinese context
by: Zhang, Zihan
Published: (2006)

Effects of Mn Substitution in YBa2Cu3O7-b Superconducting Ceramic
by: Ali Dihom, Mustafa Musa
Published: (2004)

Design and development of new perfluorodecalin-in-palm oil-in water delivery system for oxygen-enriched cosmeceutical skin care
by: Teo, Brian Sheng Xian
Published: (2014)

Formulation of fat substitute using plant-based fats simulating the properties of lard
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)

Evaluation of rheological properties and quality of xylitol-substituted dadih
by: Mohd Thani, Nurfatimah
Published: (2015)

Australian Residential Telecommunications Consumption and Substitution Patterns
by: Madden, gary, et al.
Published: (2005)

Eliciting chefs’ creativity in utilising Malaysian local herbs in the development of modern Malaysian cuisine
by: Zainal Abidin, Muhammad Rezza
Published: (2023)

Flavour production of Stilton blue cheese microflora
by: Gkatzionis, Konstantinos
Published: (2010)

Are nontariff measures and tariffs substitutes? Some panel data evidence
by: Niu, Zhaohui, et al.
Published: (2020)

Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
by: Navid, Saeid
Published: (2010)

Kesedaran pemakanan halal dalam kehidupan beragama / Faridah Mohd Sairi … [et al.]
by: Mohd Sairi, Faridah, et al.
Published: (2017)

Design and development of an integrated grating and slicing machine for starchy vegetables
by: Lok, Chung Yee
Published: (2012)

ETR300 Froozy Food Trading / Muhammad Yusri Muhammad Yusof... [et.al]
by: Muhammad Yusof, Muhammad Yusri, et al.
Published: (2010)

Pahang food terminologies: Young generations’ understanding and usage / Khairunnisa Mohamad Abdullah ... [et al.]
by: Mohamad Abdullah, Khairunnisa, et al.
Published: (2020)

The Effects Of Verbal Problem Solving Instruction On Students' Structuring Acquisition and Retention Of Knowledge In Methods Of Cooking
by: Ahmad Shah, Aliah
Published: (2005)

Pembuatan dan penamaan kuih-muih tradisional Melayu / Syaza Mohd Radzi
by: Mohd Radzi, Syaza
Published: (2016)

Kesan Gantian Kecil Kation Co²⁺, AL³⁺, Ti⁴⁺ dan Sn⁴⁺ ke Atas Sifat Magnet Utama Ferit Ni₀.₂₅Cu₀.₁Zn₀.₆₅Fe₂O₄
by: Mokhtar, Nurhidayaty
Published: (2001)

Isolation of nanocrystalline cellulose from Leucaena leucocephala (Lam.) de Wit pods and its application as a fat replacer in production of low-fat mayonnaise
by: Aridi, Aida Safina
Published: (2022)

Using critical incident technique to identify the effect of servicescape failure and the effectiveness of recovery strategy on dining experience
by: Chua, Bee Lia, et al.
Published: (2010)

Mix Ingredient Skewer Enterprise: household appliances / Muhammad Danial Faiz Rosman, Mohamad Fitri Amar Mohd Nazri, Asyraf Abdul Rahim, Ikmal Hisham Zainol, Mohamad hafsham Mazlan
by: Rosman, Muhammad Danial Faiz, et al.
Published: (2016)

Economic Growth with Coal, Oil and Renewable Energy Consumption in China: Prospects for Fuel Substitution
by: Bloch, Harry, et al.
Published: (2015)

Regularity points and Jensen measures for R(X)
by: Feinstein, Joel, et al.
Published: (2016)

Frying performance of red palm olein, RBD and corn oil.
by: Thed, S.T., et al.
Published: (1996)

Vitamin K content of cheese, yoghurt and meat products in Australia
by: Dunlop, Eleanor, et al.
Published: (2022)

Effectiveness of an adult food literacy program
by: Begley, Andrea, et al.
Published: (2019)

The perception towards the uniqueness of Kelantan's traditional desserts / Nurfarahin Aloha
by: Aloha, Nurfarahin
Published: (2014)

Attribution, Substitution and Confusion in Wildlife and Natural Area Tourism Expenditure Research
by: Jones, Tod, et al.
Published: (2008)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
by: Zakaria, Adilah
Published: (2016)

Effects of different operating conditions of air fryer and convection oven on the quality of moist chocolate cake
by: Mior Zakuan Azmi, Mazidah
Published: (2019)

Chemical processing of Bambara Groundnut Flour (Vigna subterranea)
by: Kremmyda, Alexandra
Published: (2020)

Investigation into the animal species contents of popular wet pet foods
by: Maine, Isabella R., et al.
Published: (2015)