Results 11 to 20 of about 6,684,821 (351)
Cheese whey: a cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus [PDF]
Food Chemistry, 2016 This study focuses on the optimization of cheese whey formulated media for the production of hyaluronic acid HA by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions ...
Amado, Isabel R. +3 more
core +3 more sources
Sustainable Approaches in Whey Cheese Production: A Review
Dairy, 2023 Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking.
T. Bintsis, P. Papademas
semanticscholar +1 more source
Study of the process of transition of milk fat to whey at various stages of cheese production [PDF]
BIO Web of Conferences, 2023 The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained.
Chebotarev E.A. +2 more
doaj +1 more source
Dairy, 2021 The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk
Carmela Tripaldi +5 more
doaj +1 more source
Challenging Sustainable and Innovative Technologies in Cheese Production: A Review
Processes, 2022 It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production.
Fabijan Oštarić +10 more
semanticscholar +1 more source
A 100-Year Review: Cheese production and quality.
Journal of Dairy Science, 2017 Mark E. Johnson
semanticscholar +3 more sources
Journal of Dairy Science, 2022 : More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production.
Tatsuro Hagi +14 more
doaj +1 more source
Applied Sciences, 2021 The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food,
S. Plessas +3 more
semanticscholar +1 more source
Determination of Moisture in Cheese and Cheese Products [PDF]
Journal of AOAC INTERNATIONAL, 2001 Abstract Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure.
R L, Bradley, M A, Vanderwarn
openaire +2 more sources
Frontiers in Microbiology, 2021 Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening.
Xiaochun Zheng, Xuewei Shi, Bin Wang
doaj +1 more source