QUALITY CHANGES AND SHELF LIFE STUDIES OF TAMARIND CHEESE
| dc.creator | Haynes, Simone C. | |
| dc.creator | Mohammed, Majeed | |
| dc.creator | Wickham, Lynda D. | |
| dc.date | 2017-05-04T04:24:43Z | |
| dc.date.accessioned | 2026-07-09T11:19:21Z | |
| dc.description | Studies were conducted to determine optimum setting conditions and storage temperature of tamarind cheese. Optimum setting conditions were identified at pH 2.5-2.8, with corn syrup, with or without preservatives at 70°Brix and an end point temperature of 105°C. Treatments with com syrup were identified as more acidic than treatments without corn syrup but the texture of the latter was firmer than the former. Treatments stored at 30UC decreased in firmness, with the opposite effect taking place at 10°C. No microbial growth was observed throughout the 28 day storage period. | |
| dc.identifier | doi:10.22004/ag.econ.256691 | |
| dc.identifier | https://ageconsearch.umn.edu/record/256691/files/1-36.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/256691 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/626706 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/256691 | |
| dc.title | QUALITY CHANGES AND SHELF LIFE STUDIES OF TAMARIND CHEESE | |
| dc.type | Text |