Search Results - "Schoenfuss, T.C"

Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers by Grummer, J, Karalus, M, Zhang, K, Vickers, Z, Schoenfuss, T C

“…The use of mineral salt replacers to reduce the sodium content in cheese has been investigated as a method to maintain both the salty flavor and the…”
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The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese by Hystead, E, Diez-Gonzalez, F, Schoenfuss, T C

“…Sodium chloride (NaCl) in cheese contributes to flavor and texture directly and by its effect on microbial and enzymatic activity. The salt-to-moisture ratio…”
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Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system by Grummer, J, Schoenfuss, T C

“…The range of sodium chloride (salt)-to-moisture ratio is critical in producing high-quality cheese products. The salt-to-moisture ratio has numerous effects on…”
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Modifications to established fiber methods may be required to quantify cellulose from flow aids in grated Parmesan cheese by Tyl, C.E., Vazquez Portalatin, L., Schoenfuss, T.C.

“…[Display omitted] •Flow aids containing cellulose are used to prevent caking in hard-grated cheeses.•Quantification of cellulose in parmesan by AOAC 991.43…”
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Twin‐Screw Extrusion Puffing of Nonfat Dry Milk and Starch – The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products by Tremaine, A, Schoenfuss, T.C

“…Nonfat dry milk (NDM) and a modified cornstarch were extruded at three NDM concentrations (45, 65, 85%), three lactic acid concentrations (0, 33 and 50% of the…”
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Twin-Screw Extrusion Puffing of Nonfat Dry Milk and Starch - The Effects of Acid Addition, Fluid Addition Rate and Nonfat Dry Milk Concentration on Extruded Products: Extrusion Puffing of Nonfat Dry Milk and Starch by Tremaine, A., Schoenfuss, T.C.

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Technical note: The equivalency of sodium results in cheese digested by either dry ashing or microwave-accelerated digestion by Schoenfuss, T C, Metz, Z P, Pataky, A E, Schoenfuss, H L

“…Analysis of dairy products for minerals such as sodium requires mineralization of the sample, which is typically done by either dry ashing or atmospheric wet…”
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