Results 21 to 30 of about 151,066 (302)
ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY [PDF]
Journal of Food and Dairy Sciences, 2003 Ras cheese was manufactured from standardized pasteurized buffaloes' milk. Slurry of fully ripened Ras cheese was added 10 cheese milk as well as cheese curd at different concenbations.
M. el-Sissi,
doaj +1 more source
Food Chemistry: X, 2023 Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG ...
Lijun Liu +8 more
doaj +1 more source
Determination of Moisture in Cheese and Cheese Products [PDF]
Journal of AOAC INTERNATIONAL, 2001 Abstract Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure.
R L, Bradley, M A, Vanderwarn
openaire +2 more sources
Gut Microbial Topology and Metabolic Signatures Associated With Colorectal Neoplasia
Advanced Science, EarlyView.The gut microbiota organizes into two robust association patterns linked to colorectal neoplasia risk. Topological shifts in microbial networks are associated with metabolite alterations and may shape host responses during disease development. ABSTRACT Alterations of gut microbial communities impact health.
Kai Song +13 more
wiley +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
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
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models [PDF]
, 1978 Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
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Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
Feasibility studies for production of value-added cheese [PDF]
, 2003 Plan BThis study was undertaken to expand the market of dairy products, especially cheeses. The research evaluated the feasibility of producing fruit flavored value-added cheeses.
Monphongchai, Pimrutai
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