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Driving innovation across product development, yield optimization and automation processes remains paramount for the continued success of the cheese industry. Advances in machinery and technology have contributed to the production of cheese with consistent quality and increased yield while maintaining the environment. Some of the major advances that will take place in the cheese industry include the use of immobilized rennet, exopolysaccharide-producing starter cultures, membrane-processed milk for cheesemaking, the introduction of probiotic cheese, especially pasta filata type and processed cheeses, oleogel-based cheese, 3D-printed processed cheese, cheese powder, and enzyme-modified cheese flavors. From tackling moisture control to developing devices to judge the correct stage of cutting cheese curd and predicting the shelf life of cheese, the cheese industry will invest in machinery that will resolve effluent treatment as well as disposal problems. [ABSTRACT FROM AUTHOR]

Frying Gulabjamun in Ghee is key to its distinct taste and texture, but reheating frequency and conditions can affect the sweet's colour and consistency. It is important to understand this dynamic to ensure the desired quality of the final product. Based on the facts as mentioned above, the present study was conducted to analyse the change in colour and viscosity occurring in the Ghee during repetitive frying to cook Gulabjamuns. The change in colour attributes and viscosity of Ghee was monitored at various hours of frying. The results revealed that the Ghee became darker, the green hues became more prominent, and the yellow hues became more intense the longer it was fried. Besides, the most significant color change occurred during the 60-hour frying duration, as indicated by a decrease in lightness (L* value from 43.07 to 41.1) and a noticeable shift towards greener hues (a* value of -7.22334), suggesting that extended frying times lead to the darker and greener side. It attained its maximum viscosity after 12 hours of frying, with a shear stress of 19.10 Pa and viscosity of 0.66 Pa-s, which was correlated with the formation of a scum and the disappearance of steam bubbles. The physicochemical changes taking place in Ghee during the frying of Gulabjamun after repeated heating provide understanding to sweet makers for the selection of the appropriate frying medium and frying techniques, which ultimately assist in the improvement of the overall sensory attributes of the Gulabjamun. [ABSTRACT FROM AUTHOR]

Mozzarella cheese is a stretch curd cheese variety that belongs to the Pasta filata family. This cheese has gained considerable popularity for its stretchability, especially when used in pizza preparations. To enlighten pizza aficionados, this mini-review paper aims to present various factors that affect the stretch behavior of Mozzarella cheese. These factors include composition of milk, heat treatment of milk, pH, calcium content and the type of stretching employed during cheese manufacturing. The stretching process of Mozzarella cheese is delicate process that requires meticulous attention to such factors. By understanding the influence of these factors on the stretch behavior of cheese, cheese producers can ensure that their product meets the highest standards of quality and consistency. Therefore, it is crucial to consider these factors to achieve the desired stretch length of Mozzarella cheese, which is a hallmark of high-quality Mozzarella cheese infused on pizza pie. [ABSTRACT FROM AUTHOR]