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…”
Get more information

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…”
Get more information

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…”
Get more information

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…”
Get full text

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…”
Get full text

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.

Get full text

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…”
Get more information