Results 131 to 140 of about 6,684,821 (351)
Foodborne Staphylococcus Aureus: Identification and Enterotoxin Production in Milk and Cheese. [PDF]
, 2012 Onemocnění z potravin (alimentární onemocnění) vyvolaná bakteriemi jsou stále aktuálním tématem v celosvětovém měřítku. Abychom zajistili výrobu zdravotně nezávadných potravin, je potřeba nových poznatků o virulenci patogenů, které by doplnily již známé ...
Hrušková, Vendula
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Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source
DairyImproving the energy efficiency of traditional production methods while preserving their cultural and economic value is a challenge aligned with the Sustainable Development Goals of the 2030 agenda.
João M. Santos +12 more
doaj +1 more source
Technological process of added value cheese making on registered agricultural households in Vojvodina [PDF]
Biotechnology in Animal Husbandry, 2017 The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced.
Popović-Vranješ Anka +4 more
doaj
Substrate specificity and structural investigation into PepO and PepW : two peptidases from Lactobacillus rhamnosus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University, Palmerston North, New Zealand [PDF]
, 2005 The proteolytic systems of lactic acid bacteria have important roles in the maturation and flavour development of cheese. Lactic acid bacteria pepetidases contribute to the taste of cheese through the production of low-molecular weight peptides and free ...
Yates, Karen Maree
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Review: The link between feeding dairy cows and Parmigiano-Reggiano cheese production area
, 2017 The aim of the authors is to make a summary of indissoluble relationships between Parmigiano-Reggiano cheese and its production area: how to improve the quality of hay and then that of milk destined for the making of cheese, as well as the yield of ...
A. Mordenti, N. Brogna, A. Formigoni
semanticscholar +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
LogisticsBackground: Agricultural production plays a vital role in the global economy by integrating different sectors and promoting capital circulation across industries. In this context, the dairy sector emerges as a promising avenue for investment.
Gustavo Alves de Melo +5 more
doaj +1 more source
Retail Dairy Prices Fluctuate with the Farm Value of Milk [PDF]
Farm milk prices tend to be volatile. Dairy farmers, industry pundits, and policymakers further tend to react to price volatility with alarm. One point of concern is the response of retail prices. This study investigates farm-to-retail price transmission
Blayney, Donald P., Stewart, Hayden
core +1 more source
Traditional cheese production and an EU labeling scheme: The Alpine cheese producers' opinion
, 2017 In 2012, the European Union introduced two optional quality terms (OQT) as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT “mountain product” were defined to enhance agricultural production in ...
Alessandro Bonadonna +3 more
semanticscholar +1 more source