Sentence examples for texture of dairy from inspiring English sources

(77) The texture of dairy products is mainly influenced by a differing degree of saturation of the fat.

The main objective of homogenization is (i) to improve the physical stability of the emulsion (example of commercially available milks), (ii) to increase the viscosity of the product, i.e. improve the texture (example of dairy creams), (iii) to create an emulsion (example of the infant formulas) and (iv) to promote lipolysis (blue cheeses).

In the dairy industry, microbial exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) in situ are used to improve the texture of fermented dairy products such as yoghurt or cheese.

They also show how the acidity of a variety of cheese will affect how its calcium and protein elements react together - this will in turn affect the texture of the dairy product when it is melted.

Carbon dioxide plays an important role in the texture of some dairy products such as Dutch-type cheese where it is responsible for eye formation.

Furthermore, EPS may contribute to the texture of many dairy products.

Furthermore, EPS contribute to texture of the fermented dairy product and the selection of strains for these textural properties might have occurred in the past [ 18, 26].

But if you want to achieve that noggy indulgence without a deluge of dairy, the texture can be cleverly replicated with nut milk and apple pectin, as Hernandez does with his (Almost) Guilt-Free Vegan Eggnog.