Results 61 to 70 of about 4,985 (212)
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Sequential enzymatic hydrolysis and ultrafiltration of buttermilk significantly increased antioxidant activity, effectively valorising this dairy by‐product into a functional ingredient. Background, Context, or Rationale Buttermilk, a by‐product of butter production, contains proteins with encrypted bioactive peptides that may display antioxidant ...
Sandrini Slongo Fortuna +7 more
wiley +1 more source
Cheddar and Cheshire Cheese Rheology
Journal of Dairy Science, 1990 Abstract Textural differences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 60-wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions.
M.H. Tunick +6 more
openaire +1 more source
The dairy food matrix and its role in future diets from an Irish perspective: An invited review
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Dairy contains nutrients important for health across the life course and also has a role in future food systems. Background Dairy foods are a rich source of nutrients such as protein, calcium, iodine and riboflavin, which are important for biological processes and health.
Martina Rooney +2 more
wiley +1 more source
Propriedades de queijo tipo minas frescal probiótico do leite de búfala (Bubalus bubalis) e o seu emprego como matriz protetora de Bifidobacterium BB-12 [PDF]
, 2014 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Este trabalho visou elucidar o efeito da adição de Bifidobacterium BB-12 em um queijo tipo Minas ...
Verruck, Silvani
core
DETERMINATION OF SOME BIOGENIC AMINES LEVELS IN SOME CHEESE VARIETIES [PDF]
Assiut Veterinary Medical Journal, 2016 Biogenic amines are nitrogenous compounds that posses biological activity. The source of its production is the microbial decarboxylation of amino acids. These compounds are found in various types of cheeses.
WALAA ELKASSAS, ENGY FAWZY ELBAHY
doaj +1 more source
Allergy, Volume 81, Issue 4, Page 977-999, April 2026.ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou +31 more
wiley +1 more source
Evaluating the difference between organic milk and cheese and inorganic milk and cheese based on sensory perception [PDF]
, 2007 Includes bibliographical ...
Boppanna, Narmada
core
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT This study evaluated how visual stimulus and product information influence consumer expectations regarding artisanal bovine and goat cheeses marinated with Apis mellifera honey and liquid smoke. A total of 201 participants, recruited via social media, completed an online questionnaire structured into four sections: (i) sociodemographic ...
Bruno Fonsêca Feitosa +7 more
wiley +1 more source
Novel strategies for optimization of the cheddar cheese manufacturing process [PDF]
, 2018 The effects of Cheddar cheese quality has been studied previously on pH, composition, ionic strength (NaCl) and temperature; however, physicochemical and biochemical parameters of cheese such as milk composition, processing parameters, residual lactose ...
Hou, Jia
core
, 2010 The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used.
Hassan, A. N. +2 more
core +1 more source