Browsing Fakülteler / Faculties by Author "J. J. Jaeggi"

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Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese

Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; K. Houck; M. E. Johnson; J. A. Lucey (ELSEVIER SCIENCE INC, 2013)

A major problem with reduced-fat cheese is the difficulty in attaining the characteristic flavor and texture of typical full-fat versions. Some previous studies have suggested that high hydrostatic pressure (HHP) can ...
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage

Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; M. E. Johnson; J. A. Lucey (ELSEVIER SCIENCE INC, 2018)

We proposed that the performance and sensory properties of reduced-Na, low-moisture, part-skim (LMPS) Mozzarella cheese could be extended by the application of high hydrostatic pressure (HHP) to cheese post-manufacture and ...
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese

Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; M. E. Johnson; J. A. Lucey (ELSEVIER SCIENCE INC, 2015)

Low-sodium cheeses often exhibit an acidic flavor due to excessive acid production during the manufacturing and the initial stage of ripening, which is caused by ongoing starter culture activity facilitated by the low ...