Results 41 to 50 of about 151,066 (302)

Harnessing Artificial Intelligence to Safeguard Food Quality and Safety

Journal of Food Protection
Artificial 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

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  

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, Vernadet, Jean-Philippe, Perkins, Vincent, Hautefeuille, Sophie, Rodríguez de la Vega, Ricardo C., O’Donnell, Samuel, Snirc, Alodie, Grondin, Cécile, Lessard, Marie-Hélène, Peron, Anne-Claire, Labrie, Steve, Landaud, Sophie, Giraud, Tatiana, Ropars, Jeanne   +13 more
doaj   +1 more source

Churned on the Farm, Valued by Customers: Southeast U.S. Consumers' Willingness‐to‐Pay for Farmstead Ice Cream

Agribusiness, EarlyView.
ABSTRACT Consumer demand for value‐added dairy products has grown substantially, yet consumer preferences for origin information (including farmstead) on ice cream remain underexplored. We used a stated preferences choice experiment to elicit consumers' willingness‐to‐pay (WTP) for ice cream across nine states in the Southeastern U.S.
Nama Raj Bhusal, Alicia Rihn, Liz Eckelkamp, Caitlin Zaring, Charley Martinez, Chris Boyer   +5 more
wiley   +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, Daniele Apruzzese, Pierluigi Passaro   +2 more
doaj   +1 more source

Beyond Protein Synthesis: The Multifunctional Role of Functional Amino Acids in Modulating Meat Quality in Ruminants

Animal Research and One Health, EarlyView.
Multifunctional roles of functional amino acids in regulating meat quality in ruminants: Functional amino acids (FAAs) regulate ruminant meat quality through multiple interconnected mechanisms, including antioxidant protection, metabolic regulation, signal transduction, structural support, and gene expression modulation.
Zixin Liu, Tian Xia, Xiaokang Lv, Man Ren, Chuanshe Zhou, Zhiliang Tan   +5 more
wiley   +1 more source

Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream

Liang you shipin ke-ji
Compared 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, CUI Li-min, REN Min, LI Zhi-guo, ZONG Xue-xing   +4 more
doaj   +1 more source

The Core and Seasonal Microbiota of Raw Bovine Milk in Tanker Trucks and the Impact of Transfer to a Milk Processing Facility

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, Yanin Srisengfa, Miles Laird, Jose Zaragoza, Jeremy McLeod, Jessie Heidenreich, Maria L. Marco   +6 more
doaj   +1 more source

Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese [PDF]

, 1977
A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core