Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
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Biochemical and technological properties of moose (Alces alces) recombinant chymosin
Вавиловский журнал генетики и селекции, 2022 Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making ...
D. V. Balabova +9 more
doaj +1 more source
, 2022 What's Changed infrastructure base by @fugitive-cat in https://github.com/CarperAI/cheese/pull/2 infrastructure foundation by @fugitive-cat in https://github.com/CarperAI/cheese/pull/1 Replace old unfinished code with new project by @shahbuland in https:
Emerson Havener +3 more
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Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin
Foods, 2023 Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system.
Dina V. Balabova +12 more
doaj +1 more source
SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER [PDF]
Техника и технология пищевых производств, 2016 To ensure a full and healthy nutrition of population of different age groups is an urgent problem today. This requires the introduction of additional functional ingredients including probiotics. Conducted are the researches on justification of the use of
Irkitova A.N., Funk I.A., Dorofeev R.V.
doaj
New product development opportunities for Irish companies in the British cheese market [PDF]
, 2008 End of Project ReportThe primary objective of this research was to identify innovative cheese concepts appropriate for UK consumers and suitable for Irish industry to manufacture.
Cowan, Cathal, Downey, Gerard
core +1 more source
Aceh Journal of Animal Science, 2021 The high nutrient value and the high demand for cheese worldwide has necessitated the adoption of cheese alternatives including Soybean cheese, and different methods of processing it.
Abdulhameed Abiodun Badmos +8 more
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Advanced Human-AI Synergy for Effective Collaboration: Ethical Implications and Future Prospects
InteléticaPurpose - This review paper aims to explore the influential impact of Artificial Intelligence (AI) across key sectors, healthcare, education, mental health, and business, while emphasizing the integration of Human Intelligence (HI) and the emerging ...
Diwakar Singh
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TRACE METALS CONCENTRATIONS IN CHEESE COLLECTED FROM KAFR-EL-SHEIKH GOVERNORATE, EGYPT [PDF]
Assiut Veterinary Medical Journal, 2010 One hundred samples of cheese [10 Cheddar cheese; 10 Edam cheese; 10 Gouda cheese; 10 Ras cheese; 10 Roquefort cheese; 15 Processed cheese; 10 Feta cheese; 10 Damietta cheese and 15 Kareish cheese] were randomly collected from different supermarkets in ...
AZZA M.M. DEEB
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TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO): 1- EFFECT OF COAGULATING AGENT ON QUESO BLANCO CHEESE PROPERTIES MADE FROM COWS OR BUFFALOES MILK . [PDF]
Journal of Food and Dairy Sciences, 2009 Queso Balanco cheese made from cows or buffaloes milk standardized to 3% fat. As acidulants three organic acids namely , lactic , Citric and acetic acids were applied while , to the fourth treatment, pure yoghurt culture was added to the milk at 42 Co ...
W. El-Sharaihy +2 more
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