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
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
Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1994 The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
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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
RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS [PDF]
Journal of Food and Dairy Sciences, 2003 The effects of two types of carbohycrate-based fal replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated.
A. Abd EI-Khair,
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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
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Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream
Liang you shipin ke-jiCompared with fresh cream, recombined dairy cream has the advantages of low cost, high consistency between production batches, and good foam stability after whipping. It is widely used in industries such as coffee and tea beverages.
LI Tong +4 more
doaj +1 more source
Colloidal interactions in an alternate make cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, (Manawatū), New Zealand [PDF]
, 2017 The role of emulsion structure and interactions on the material and technical functionality of an alternate make cheese (AMC) was investigated. Lab scale cheese samples (25 g comprising 23 wt.% fat and 20 wt.%) were prepared by recombining model ...
Luo, Jing
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