+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn

+ Translate
+ Recently Requested

Use of xanthan gum in Cottage cheese dressing



Use of xanthan gum in Cottage cheese dressing



Journal of Dairy Science 73(Supplement 1): 110



Cottage cheese dressing formulations containing 0, 0.1, 0.2 and 0.3% xanthan gum at pH 5.5, 6.0 and 6.5 were heated to 71.1, 76.7, 82.2 and 87.8 degrees C. Viscosity of dressings and adsorption of dressing into the curd were determined. Viscosity of the dressing increased as the concn. of xanthan gum increased. Viscosities were higher in dressings with pH 5.5. Viscosity of dressing was enhanced by increasing the processing temp.

(PDF emailed within 1 workday: $29.90)

Accession: 001997670

Download citation: RISBibTeXText



Related references

Cottage cheese whey as an ingredient of cottage cheese dressing mixes. International Journal of Dairy Technology 56(1): 17-21, February, 2003

Cottage cheese dry curd, Cottage cheese, and lowfat Cottage cheese; standards of identity; direct acidification by vat method with appropriate product labeling. Federal Register 38(49, Mar. 14): 6886, 1973

Tips on cottage cheese production. (1) A new method for determining the yield of cottage cheese from skimmilk. (2) A simple way of calculating the correct creaming yield for various styles of creamed cottage cheese. Milk Dir. 46: 5, 59, 71-72, 73 ; 76-77, 1957

Stabilizing Cottage cheese creaming emulsions with a xanthan gum blend. American Dairy Review 38(4): 34J-34L, 34N, 1976

The use of hot cream as a dressing for cottage cheese. 1973

Food dressing for cottage cheese production. UK Patent Application (GB 2 190 273 A): 4, 1987

High-viscosity cottage cheese dressing. Proc. W. Div. Amer. Dairy Sci. Ass, 273-81, 1956

High viscosity cottage cheese dressing. Milk Prod Jour 48(10): 56-58, 1957

Lecithin as a stabilizer for cottage cheese dressing. Milk Dlr. 51: 4, 42, 1962

Whey protein use in Cottage cheese dressing. Journal of Food Protection 43(10): 752, 755, 1980

Protein dressing produces 'creamy' l%fat Cottage cheese. Fd Process, 31: 8, 26, 1970

Production of cottage cheese using dressing fermented by bifidobacteria. Journal of dairy science 79(1): 8-15, 1996

Production of cultured cottage cheese dressing by bifidobacteria. Journal of dairy science 78(7): 1421-1429, 1995

Establishment of identity standard for low-fat Cottage cheese; name changes and identity standards; Cottage cheese and creamed Cottage cheese. Fedl Register. June 30. 37: 127, 12934-12936, 1972