Results 281 to 290 of about 6,684,821 (351)
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Food Research International, 2020
The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological ...
R. Gaglio +7 more
semanticscholar +1 more source
The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological ...
R. Gaglio +7 more
semanticscholar +1 more source
, 2020
This study aims to analyse the environmental impacts of goat milk and goat cheese production using the Life Cycle Assessment - LCA methodology based on the International Organization for Standardization ISO 14040:2006 and ISO 14044:2006 (ISO 2006a, b). A
C.T.F. Cabral +3 more
semanticscholar +1 more source
This study aims to analyse the environmental impacts of goat milk and goat cheese production using the Life Cycle Assessment - LCA methodology based on the International Organization for Standardization ISO 14040:2006 and ISO 14044:2006 (ISO 2006a, b). A
C.T.F. Cabral +3 more
semanticscholar +1 more source
Food microbiology, 2019
The various stages of the cheese-making process harbor distinct bacterial communities which may influence the sensory characteristics of artisanal cheeses.
J. Falardeau +4 more
semanticscholar +1 more source
The various stages of the cheese-making process harbor distinct bacterial communities which may influence the sensory characteristics of artisanal cheeses.
J. Falardeau +4 more
semanticscholar +1 more source
Food Research International, 2019
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of ...
Rafaela Pereira Andrade +4 more
semanticscholar +1 more source
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of ...
Rafaela Pereira Andrade +4 more
semanticscholar +1 more source
1993
Processed cheese is produced by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, and by heating the blend under a partial vacuum with constant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairy and non-dairy ingredients may be included in the blend.
Marijana Carić, Miloslav Kaláb
openaire +1 more source
Processed cheese is produced by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, and by heating the blend under a partial vacuum with constant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairy and non-dairy ingredients may be included in the blend.
Marijana Carić, Miloslav Kaláb
openaire +1 more source
Strategies for reducing the environmental impacts of organic mozzarella cheese production
Journal of Cleaner Production, 2019This study first investigates the environmental performance of 1 kg organic mozzarella cheese production, performing a cradle-to-gate attributional life cycle assessment. The upstream process related to organic milk production contributed the most to the
Edmar Costa Alves +3 more
semanticscholar +1 more source
Journal of Cleaner Production, 2019
The present paper contributes to improve knowledge about the environmental impact of the production chain of buffalo mozzarella, a topic little studied in literature.
M. Berlese, M. Corazzin, S. Bovolenta
semanticscholar +1 more source
The present paper contributes to improve knowledge about the environmental impact of the production chain of buffalo mozzarella, a topic little studied in literature.
M. Berlese, M. Corazzin, S. Bovolenta
semanticscholar +1 more source
Processed Cheese and Substitute/Imitation Cheese Products
2016The development of pasteurised processed (also called process) cheese products (PCPs) in the early 1900s was motivated by the need to develop cheese-like products that were stable (i.e., did not leak fat, ‘sweat’ or become greasy) at ambient temperatures (≤40 °C) and could be stored for a long time without a change in quality.
Patrick F. Fox +3 more
openaire +1 more source
2007
Publisher Summary This chapter focuses on cheese-like products. Analogue Cheeses (ACs) are substitutes or imitations of natural cheeses or processed cheeses that are manufactured by blending various edible oils/fats, proteins, other ingredients, and water into a smooth homogeneous blend with the aid of heat, mechanical shear and emulsifying salts. ACs
openaire +2 more sources
Publisher Summary This chapter focuses on cheese-like products. Analogue Cheeses (ACs) are substitutes or imitations of natural cheeses or processed cheeses that are manufactured by blending various edible oils/fats, proteins, other ingredients, and water into a smooth homogeneous blend with the aid of heat, mechanical shear and emulsifying salts. ACs
openaire +2 more sources
LWT, 2019
The aim of this study was to determine the effect of the rennet source and the interaction of rennet with TG on physicochemical and texture properties of fresh cheese made with pasteurized cow milk.
Belén García‐Gómez +4 more
semanticscholar +1 more source
The aim of this study was to determine the effect of the rennet source and the interaction of rennet with TG on physicochemical and texture properties of fresh cheese made with pasteurized cow milk.
Belén García‐Gómez +4 more
semanticscholar +1 more source