Results 51 to 60 of about 54,399 (264)

RELATIONSHIP BETWEEN TYPE OF BUTTER AND ITS RHEOLOGICAL PROPERTIES [PDF]

Journal of Food and Dairy Sciences, 2000
  Fresh whole buffaloe, cow, mixed of buffaloe and cow, ewe and goat milk were separated to cream.  Cream was divided into two parts, the first part was churned into sweet cream butter while the second part was fermented using starter and churned to ...
M. El-Din, M. El-Senaity,
doaj   +1 more source

Migrant success in UK Education: Are there lessons for government social mobility policy?

British Educational Research Journal, EarlyView.
Abstract The school achievement and career aspirations of 23 sixth form students at a multi‐cultural urban academy in the UK are explored through interviews. The sample includes 16 s‐generation migrants, 6 UK‐born students with migrant parents and 1 UK‐born student, selected to represent a cohort of over 300 post‐16 learners.
Bernard Barker, Kate Hoskins
wiley   +1 more source

Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation

Пищевые системы
The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different species and strain composition that are specially introduced into the mixture.
G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova   +2 more
doaj   +1 more source

Study of physic and organoleptic of butter developed using milk from cow and goat reared in Sleman Regency, Yogyakarta, Indonesia

Journal of the Indonesian Tropical Animal Agriculture, 2020
This study was to see physic-organoleptic of butter from goat as compared to cow butter reared in the Mt Merapi, Sleman regency, Yogyakarta. Both butter has been evaluated their fat size and numbers, the value of hardness, melting point, spreading and ...
T. W. Murti, M. W. E. Pradana, A. D. Nurasri, M. Arlinda   +3 more
doaj   +1 more source

Current Trends and Future Research in Management Control for Sustainability in Retail

Business Strategy and the Environment, EarlyView.
ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley   +1 more source

Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

Пищевые системы
The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by ...
E. N. Pirogova, E. V. Topnikova, E. S. Danilova   +2 more
doaj   +1 more source

Corporate Decarbonization via Technology and Management

Business Strategy and the Environment, EarlyView.
ABSTRACT This study provides a comprehensive overview of key findings on decarbonization, advanced technologies, and management strategies, highlighting emerging themes shaping the field. Advanced technologies enhance carbon reduction through efficiency, real‐time monitoring, and optimizing resource optimization.
Heidy Montero‐Teran, Rudolf R. Sinkovics, Olli Kuivalainen   +2 more
wiley   +1 more source

From Stakeholder Pressure to Strategic Advantage: A Framework of Achieving Environment Sustainability Through Pathway of Carbon Neutrality

Business Strategy and the Environment, EarlyView.
ABSTRACT Businesses are increasingly striving to reduce their carbon footprint, with carbon offsetting emerging as a viable pathway towards achieving carbon neutrality. Such efforts signify a demonstrated commitment to fostering environmental sustainability and contributing to a more sustainable future.
Sanjeev Yadav, Ashutosh Samadhiya, Anil Kumar, Sunil Luthra, Krishan Kumar Pandey   +4 more
wiley   +1 more source

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER [PDF]

Journal of Food and Dairy Sciences, 2009
Two cream butters and two whey butters were prepared. Cream butters were traditionally prepared by centrifugal separation of milk and churning the produced cream into butter.
Amal H. Aly
doaj   +1 more source