Results 21 to 30 of about 71,604 (265)
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
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
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
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
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
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The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan +8 more
wiley +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
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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
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