Search results for "CHEE"
showing 10 items of 332 documents
Influence of label and location of testing on acceptability of cream cheese varying in fat content
1995
The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.
Influence of sugar and fat contents on preference for cream cheese: A preliminary study
1993
Abstract In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese …
trans-C18: 1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes
2008
International audience; Increasing the knowledge on dietary fat composition, mainly the minor components, will improve the nutritional value of foods and their labeling. In this study, we examined the trans-octadecenoic acid (C18:1) composition of Emmental cheeses enriched in unsaturated fatty acids (FA) and manufactured with milks produced by cows selected to produce small and large fat globules. The FA composition of the milks was not significantly (P > 0.05) different from the FA composition of the corresponding Emmental cheeses. Increasing the unsaturated FA content of the cheeses using dietary manipulations lead to an increase in the trans-C18:1 and changed their isomeric profiles. In …
Cheese flavour : instrumental techniques
2004
This chapter discusses instrumental techniques to analyze cheese flavor. It focuses on recent advances made to study and identify the taste-active components present in the water-soluble fraction of cheese. A general procedure for the preparation of fractions involves an extraction of grated cheese by water followed by a fractionation scheme, generally adapted from the fractionation protocol used to isolate cheese nitrogen fractions in the study of proteolysis in cheese during ripening. However, as sub-fractions have to be evaluated sensorially to assess their relative sensory impact and try to link it to their chemical composition, a suitable eluent has to be used in the chromatographic st…
Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive pa…
1995
A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …
Sodium ions in model cheeses at molecular and macroscopic levels
2011
Chapitre suite à une communication à la '10th International Conference on the Application of Magnetic Resonance in Food Science' à Clermont-Ferrand (France), 13-15 septembre 2010.; International audience; The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand the in-mouth salt release. . . In this context, methods for the quantification of the bound fraction of…
Gradient flows in random walk spaces
2021
El món digital ha comportat l'aparició de molts tipus de dades, de mida i complexitat creixents. De fet, els dispositius moderns ens permeten obtenir fàcilment imatges de major resolució, així com recopilar dades sobre cerques a la xarxa, anàlisis sanitàries, xarxes socials, sistemes d'informació geogràfica, etc. En conseqüència, l'estudi i el tractament d'aquests grans conjunts de dades té un gran interès i valor. En aquest sentit, els grafs ponderats proporcionen un espai de treball natural i flexible on representar les dades. En aquest context, un vèrtex representa una dada concreta i a cada aresta se li assigna un pes segons alguna mesura de semblança adequadament triada entre els vèrte…
A melanocortin 1 receptor (MC1R) gene polymorphism is useful for authentication of Massese sheep dairy products
2011
Massese is an Italian sheep breed, with black or grey coat colour, mainly reared in the Tuscany and Emilia Romagna regions. Recently, the emerging interests in this breed have resulted in the production of Pecorino cheese obtained with only Massese milk. In order to be profitable, this marketing link between Massese breed and its products should be defended against fraudsters who could include milk of other sheep breeds or cow milk in Massese labelled productions. To identify the genetic factors affecting coat colour in sheep, we have recently analysed the melanocortin 1 receptor (MC1R) gene and identified several single nucleotide polymorphisms (SNPs). In this work, as a first step to set …
Un nuevo suido con dientes yugales tubulidentados e hipselorrizos del Mioceno inferior de Córcoles, España
2018
[EN] Excavations at Córcoles, Guadalajara, Spain (MN 4) in October 1987, yielded a mandible and several isolated teeth of a strange suiform with tubulidentate cheek teeth, initially interpreted to be the remains of Tubulidentata. The specimens are complete enough to remove any doubt about which Order (Artiodactyla) and Superfamily (Suoidea) they belong to. They are here attributed to the Family Doliochoeridae, being related to the genera Bransatochoerus (MP 30) and Lorancahyus (MN 2) both of which have hypsorhizic cheek teeth, the latter with tubules in the teeth, but not to the fully-expressed extent seen in the fossils from Córcoles and the molars retain a distinct and large pulp cavity, …
Multiple nevoid spiradenomas.
1994
This report delineates a new clinical presentation of multiple benign spiradenoma (BS), a diffuse linear nevoid pattern. A 16-year-old girl, in otherwise good health, had many papulonodular lesions, varying in color from blue-gray to bright red, disposed linearly on the right half of her body, involving the periorbital region, cheek, lateral side of the neck, trunk, linea alba, right thigh, and leg. Only a few nodules were slightly painful. Lesions were reported to be present at birth; no family members had similar lesions, either in solitary or multiple form. Excisional biopsies of three lesions from the neck, abdomen, and leg, respectively, were performed; histologically, all three sample…