Results 121 to 130 of about 181,486 (222)

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.
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Physicochemical characterization, viability andin vitrogastrointestinal resistance of probioticBacillusspp. in cheese bread

Revista de Ciencia y Tecnología
The objective was to develop cheese bread doughscontaining spores of Bacillus coagulansBC30 or Bacillus clausiiand to evaluate the physicochemical characteristics(moisture, ash, proteins and lipids), viability and in vitrogastrointestinal resistance of the probiotics.
Mariana Silva de Souza Malaquias, Sara Pereira Leandro, Nataly de Almeida Costa, Isabela Campelo Queiroz, Wellingta Cristina A. do Nascimento Benevenuto, Maurílio Lopes Martins, Eliane Mauricio Furtado Martins   +6 more
openaire   +1 more source

Butter cheese and egg journal.

Final issue consulted.Description based on first issue; title from cover.Mode of access: Internet.Official organ of the Wisconsin Butter Makers' Association, Wisconsin Cheese Makers' Association, Kentucky Manufacturers of Dairy Products, Central ...
Central Wisconsin Cheesemakers' Association., Wisconsin Butter Makers' Association., Wisconsin Cheese Makers' Association., Southern Wisconsin Cheesemakers' & Dairymen's Association., Wisconsin American Cheese Makers' Association.   +4 more
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International Day of Bread - Bon appetit

, 2020
Today we celebrate the international day of bread. Many of you may think: the Germans again! They love their bread. What clearly sounds like a cliché is quite often true in reality. But bread is not just bread, it's a craft.
bigsas
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Cheese, Bread, and Beverages : Formulating Fermentable Foods in the Final Frontier

Access and variety of food in space is limited. Sustainable space habitation and exploration necessitates the supply of food. Fermentation processes can create a variety of space-suitable products that address the challenges of synthesis, resource availability and nutrient restriction presented by the space environment.
Maddaford, Lachlan, Hessel, Volker, Tran, Nam Nghiep, van Eyk, Philip   +3 more
openaire   +2 more sources

Consumer Perception of Bread Quality [PDF]

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades.
Van de Walle, D., Gellynck, Xavier, Dewettinck, K., Kuhne, Bianka, Van Bockstaele, F.   +4 more
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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
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Biogenic Amines during ripening of "Pecorino Abruzzese Cheese

, 2004
Pecorino is a traditional sheep’ cheese manufactured in the Abruzzo region (Central Italy). In an artisanal plant were produced two experimental lots of cheeses: A, with raw milk and without starter; B, with pasteurized milk and addition of lactic acid ...
Suzzi G., MARTUSCELLI, MARIA, CHAVES LOPEZ, CLEMENCIA, MASTROCOLA, Dino, Casacchia T, SERIO, ANNALISA, SUZZI, Giovanna, SCHIRONE, MARIA, Ianieri A   +8 more
core   +1 more source

Cheese luncheon snack

, 1953
When you are lunching alone and fancy a tasty and quickly-prepared snack to break the monotony of the day\u27s routine, give this a trial. Ingredients: 1 tablespoonful of grated cheese. 1 tablespoonful of cream cheese.
Gloster, Helen M
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Study of the Flavor Properties of Bread Containing Natural Cheese

Nippon Shokuhin Kagaku Kogaku Kaishi, 2020
Aki Morita, Fumiyo Hayakawa, Midori Kasai   +2 more
openaire   +2 more sources