The Resource Sodium reduction in processed cheese : investigating the role of sodium and citrate : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Tracey Jaques

Sodium reduction in processed cheese : investigating the role of sodium and citrate : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Tracey Jaques

Label
Sodium reduction in processed cheese : investigating the role of sodium and citrate : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University
Title
Sodium reduction in processed cheese
Title remainder
investigating the role of sodium and citrate : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University
Statement of responsibility
Tracey Jaques
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
This report details the project undertaken to investigate the role of sodium and citrate in processed cheese. It was intended that this information could be used to develop a formulation for a reduced sodium processed cheese product to comply with increased consumer demand for 'healthier' products -- Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Jaques, Tracey
Dissertation note
B. Food Tech. (Hons.)
Dissertation year
2012
Granting institution
Massey University, Palmerston North
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Process cheese
  • Food
  • Citrates
Label
Sodium reduction in processed cheese : investigating the role of sodium and citrate : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Tracey Jaques
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health, final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives, constraints -- Literature review/information summary. Brief history of processed cheese ; Sodium ; Citrate ; Past and current sodium reduction efforts ; Conclusions and recommendations from the literature review -- Materials and methods. Making 30g RVA processed cheese samples to adjust sample pH ; Marking large (575g) processed cheese slices for testing ; Measuring moisture content by foil method ; Conducting dynamic stress rheometry tests ; Conducting hardness tests ; Modified Schreiber melts ; Haake creaming curve -- Results and discussion. Hardness testing ; Dynamic rheometry ; Modified Schreiber melt tests ; Haake creaming curve ; Confocal microscopy and Malvern fat globule size distribution analyses ; Overall observations ; Lactose issue ; Wider considerations regarding sodium reduction in processed cheese -- Conclusions -- Recommendations
Control code
16195932
Dimensions
30 cm
Extent
vii, 43, 4 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Sodium reduction in processed cheese : investigating the role of sodium and citrate : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Tracey Jaques
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health, final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives, constraints -- Literature review/information summary. Brief history of processed cheese ; Sodium ; Citrate ; Past and current sodium reduction efforts ; Conclusions and recommendations from the literature review -- Materials and methods. Making 30g RVA processed cheese samples to adjust sample pH ; Marking large (575g) processed cheese slices for testing ; Measuring moisture content by foil method ; Conducting dynamic stress rheometry tests ; Conducting hardness tests ; Modified Schreiber melts ; Haake creaming curve -- Results and discussion. Hardness testing ; Dynamic rheometry ; Modified Schreiber melt tests ; Haake creaming curve ; Confocal microscopy and Malvern fat globule size distribution analyses ; Overall observations ; Lactose issue ; Wider considerations regarding sodium reduction in processed cheese -- Conclusions -- Recommendations
Control code
16195932
Dimensions
30 cm
Extent
vii, 43, 4 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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