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Additional resources for Aperos
However, when the amount of fat in sausage was simply reduced, it was inevitable not only that flavor thereof became worse but also that juicy feeling specific to sausage was lost and it became crumbly. Usual fat-rich sausages have good food texture and juicy feeling, that is, such a feeling as fat containing juice spread in the whole mouth. This can be explained by the fact that sausages contain 20-30% of fat such as hog fat and so on. 1-1% by weight for preparation of emulsion. That is, this concept was to use a stable emulsion.
Non dairy products such as gelatin, carrageenan, starches, as well as additional whey protein. In practice this resulted in organoleptic deterioration and/or an increase in ingredients to be declared. It is an object of the invention to provide a low fat fresh cheese product having a spreadable character without using non-dairy binders or structuring agents or added whey protein. Of course this does not exclude the later addition of flavourants, herbs, spices, fruits, nuts, etc. Another object of the invention is providing a simple process for manufacturing such a fresh cheese product.
Author(s): Mabin DC, Sykes AE, David TJ. Source: Archives of Disease in Childhood. 1995 September; 73(3): 202-7. cmd=Retrieve&db=PubMed&list_ uids=7492155&dopt=Abstract • Controlled trial of the effects of milk basic protein (MBP) supplementation on bone metabolism in healthy adult women. Author(s): Aoe S, Toba Y, Yamamura J, Kawakami H, Yahiro M, Kumegawa M, Itabashi A, Takada Y. Source: Bioscience, Biotechnology, and Biochemistry. 2001 April; 65(4): 913-8. cmd=Retrieve&db=PubMed&list_ uids=11388472&dopt=Abstract • Cumulative incidence of atopic disorders in high risk infants fed whey hydrolysate, soy, and conventional cow milk formulas.
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