Results 41 to 50 of about 490,576 (313)
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
APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 Raw milk Domiati cheese is the main soft white pickled cheese produced in Egypt. The objective of this study was to assess the microbiological hazards, physiochemical quality and safety of some raw Domiati cheese subtypes including Double Cream, Tallaga,
Maha Lotfy +3 more
doaj +1 more source
The survival and growth of Bacillus cereus and Listeria monocytogenes, during the manufacture of Ricotta Salata cheese : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2017 This study was conducted with the following objectives: 1) to investigate the survival and growth of Bacillus cereus during the manufacture of Ricotta Salata cheese; and 2) to investigate the survival and growth of Listeria monocytogenes during the ...
Su, Boyuan
core
Agribusiness, EarlyView.ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó +3 more
wiley +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
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
Unwrapping The Northern Sea cheese - Enacting place in the Danish dairy food sector [PDF]
, 2012 The Nordic foodscape has changed radically over the last decade. In Scandinavia there is massive focus on a Nordic gourmet food evolution in general and in Denmark specifically also a cheese revolution. Notions of terroir and place specific foodstuffs
Ostrowski, Kasper
core
Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade
Agribusiness, EarlyView.ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley +1 more source
Journal of Dairy Science, 2023 : Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese surface ...
Sora Hayashida +10 more
doaj +1 more source
Food Tastes in the United States: Convergence or Divergence?
Agribusiness, EarlyView.ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley +1 more source