Results 21 to 30 of about 123,041 (216)
, 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
core +1 more source
CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE. [PDF]
Journal of Food and Dairy Sciences, 2010 This study was carried out to study the possibility of using some dairy products such as (Labenah, Feta cheese made by U.F. and Ricotta cheese made from Mozzarella cheese whey, which are available in many dairy factories as substitute for Ras cheese
Hayam Ahmad +3 more
doaj +1 more source
Journal of Food and Bioprocess Engineering, 2022 Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very popular among people due to its special flavor, but the produced whey from ...
Majid Keyvani bostanabad +3 more
doaj +1 more source
CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA [PDF]
Journal of Food and Dairy Sciences, 2012 In this study 30 samples each packet and unpacked white cheese (high, middle and low salt white cheese) were collected from different retail markets in Cairo. All examined samples were evaluated chemically and microbiologically. The results revealed that,
M. Atwa +5 more
doaj +1 more source
Universal drivers of cheese microbiomes [PDF]
, 2022 Summary: The culinary value, quality, and safety of cheese are largely driven by the resident bacteria, but comparative analyses of the cheese microbiota across cheese types are scarce.
Stephanie D. Jurburg +8 more
core +1 more source
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
doaj +1 more source
Food Science of Animal Resources, 2016 Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. CLA has been reported to be able to reduce body fat.
Kibbeum Song +8 more
doaj +1 more source
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
doaj +1 more source
IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 2. ADDING OF SOME FLAVOURING AGENTS [PDF]
Journal of Food and Dairy Sciences, 2013 The impact of some flavouring agents to formulation ingredients on the quality of white cheese spread was studied. Seven treatments were made by adding of astmobli, Cheddar cheese, Ras cheese, cream and mixture of Cheddar cheese and cream tastes to ...
M. Ismail, M. Hamad
doaj +1 more source
INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2005 Low fat Tatlaga cheese was made from cows milk standardized to 2% fat. heated to 7SoC 115 sec .. then treated with 0.2-0.5 g TGase/l cheese milk .Cheese was stored in the refrigerator .ror 21 days and anatyzed at weekly intervals.
Amira EI - Kholy
doaj +1 more source