Results 41 to 50 of about 123,041 (216)

RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS [PDF]

open access: yesJournal 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,
doaj   +1 more source

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

open access: yesLiang 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   +4 more
doaj   +1 more source

Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]

open access: yes, 2010
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core  

EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE. [PDF]

open access: yesJournal of Food and Dairy Sciences, 2013
To compare between the effect of brining or dry salting method on the quality of Muenster type cheese, cow, buffalo and goat milks  were individually processed into Muenster type cheese.
M . El - Metwally   +3 more
doaj   +1 more source

ExaHyPE for 2021 ChEESE Advanced Training on HPC for Computational Seismology

open access: yes, 2022
ExaHyPE - An Exascale Hyperbolic PDE Engine (https://exahype.eu/) is a high-performance computational seismology software package focused on waveform modeling.
Bader, Michael   +5 more
core   +1 more source

The Nexus between Stakeholder Engagement and Instructional Quality: The Case of The UWI Open Campus’s Awareness and Professional Development Towards a Quality Support Framework

open access: yesJournal of Learning for Development, 2015
: With changes in the global economic landscape, universities are employing adjunct staff to instruct their online courses in new and expanding programs. Concomitantly, the growth of information and communication technology worldwide has facilitated the
Florence Gilzene-Cheese
doaj  

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES [PDF]

open access: yesJournal of Food and Dairy Sciences, 2011
In order to overcome the undesirable to many Egyptian consumers aroma of goats milk cheese, flavouring essences, namely (cream, butter, Cheddar cheese, Edam cheese, Gouda cheese and Emmental cheese) were added to cheese milk. Results indicated that there
M. Ismail, M. Hamad
doaj   +1 more source

EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK [PDF]

open access: yesJournal of Food and Dairy Sciences, 2009
This study was conducted to compare the usage of buffalo milk either raw, pasteurized or pasteurized with starter culture in the manufacture of Egyptian soft Domiati cheese.
A. A. M. Younis   +2 more
doaj   +1 more source

Regulations and legislations on processed cheese

open access: yes, 2022
Legal frameworks are one of the key points in the control of the dairy processing systems, as in many food products. Dairy products including processed cheese are subject to various national and/or international regulations and legislations in different ...
Zafer Erbay   +5 more
core   +2 more sources

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