Results 31 to 40 of about 123,041 (216)
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
doaj +1 more source
MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING
Пищевые системы, 2018 The article presents the results of manufacture and experimental studies of the use of hot wire method, implemented on standard elements of automation equipment, for online determination of milk curd readiness to cutting in the cheesemaking process.
I, T. Smykov
doaj +1 more source
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
doaj +1 more source
The design of HACCP plan for a small-scale cheese plant [PDF]
, 2003 Plan BHazards analysis critical control points (HACCP) was developed as a management tool to provide a more structured approach to control identified hazards. It was first developed for the US manned space program to provide pathogen-free food.
Zhao, Mengyu
core
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
doaj +1 more source
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES [PDF]
Техника и технология пищевых производств, 2016 Food fibers are some kind of food for useful intestines microorganisms without which a human body cannot exist. The purpose of the research is the development of activities to increase a nutritive value of cottage cheese.
Mayorov A.A., Buzoverov S.Y., Suray N.M.
doaj
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition
Journal of Ethnic Foods, 2019 Background and objectives Making cheese by coagulating milk with extracts or parts of plants is a tradition of many countries facing the Mediterranean basin.
Michele Faccia +2 more
doaj +1 more source
Harnessing Artificial Intelligence to Safeguard Food Quality and Safety
Journal of Food ProtectionArtificial Intelligence (AI) is reforming the food industry, particularly in food safety and quality control, by enhancing detection, predicting shelf life, and optimizing production processes.
Diwakar Singh
doaj +1 more source
mBio, 2016 Currently, the bacterial composition of raw milk in tanker trucks and the outcomes of transfer and storage of that milk at commercial processing facilities are not well understood. We set out to identify the bacteria in raw milk collected for large-scale
Mary E. Kable +6 more
doaj +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
core