A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
Food Technology and Biotechnology, 2021 Research background. Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparation, fresh cheese varieties are bland in flavour and their production ...
Elpiniki Palyvou-Gianna +3 more
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Domestication of different varieties in the cheese-making fungus Geotrichum candidum
Peer Community Journal, 2023 Domestication is an excellent model for studying adaptation processes, involving recent adaptation and diversification, convergence following adaptation to similar conditions, as well as degeneration of unused functions.
Bennetot, Bastien +13 more
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Development of Cottage Cheese Technology Using Whey Broth of Linder Flowers [PDF]
, 2018 The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.It was established, that under the influence of the ...
Dyukareva, G. (Galina) +3 more
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Swiss-Cheese operad and Drinfeld center
, 2017 We build a model in groupoids for the Swiss-Cheese operad, based on parenthesized permutations and braids, and we relate algebras over this model to the classical description of algebras over the homology of the Swiss-Cheese operad.
Idrissi, Najib
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040.
Nurliyani Nurliyani +3 more
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Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis [PDF]
, 2016 The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble ...
Abramova, T. (Tatyana) +4 more
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Proteomic methods for separation and identification of milk proteins
Пищевые системыThe review presents the most common proteomics methods based on separation and identification of proteins, with examples of their use for studying the protein system of milk and dairy products.
O. V. Lepilkina, A. I. Grigorieva
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Journal of Dairy Science, 2022 : Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before
S.G. Sutariya +2 more
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The effect of cheese powder in the functional properties of croissant pastry : a thesis presented in partial fulfilment of the requirements of the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1993 The increasing use of cheese powder as an ingredient used by food manufactures can be related to the changing consumer needs, identifying new consumer preferences, marketing and obtaining an acceptable capital return.
Joudi, Salah A
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Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking [PDF]
, 2018 The cardoon (Cynara cardunculus L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used without any type of control regarding flower picking or extract preparation ...
Alvarenga, Nuno +9 more
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