Frontiers in Veterinary Science, 2020 The dairy sector accounts for a large share of all European agricultural production, at the same time however, it is one of the most ascribed sector contributors to the environmental impact of agriculture, particularly for greenhouse gas emissions ...
Tibor Verduna +4 more
doaj +1 more source
Recent Advances in the Use of Transglutaminase in Cheese Production
ASEAN Journal on Science and Technology for Development, 2021 Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds.
Warsono El Kiyat +3 more
doaj +1 more source
Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects
Foods, 2021 This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of ...
Ana Lucia Barretto Penna +2 more
doaj +1 more source
Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution [PDF]
Agroznanje, 2015 Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry.
Savić Željko +2 more
doaj +1 more source
Foods, 2023 The maturation of a traditional Swedish long-ripened cheese has shown increasing variation in recent years and the ripening time is now generally longer than in the past. While the cheese is reliant on non-starter lactic acid bacteria for the development
Li Sun +8 more
doaj +1 more source
Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese [PDF]
, 2015 peer-reviewedWe sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese.
Cotter, Paul D. +5 more
core +1 more source
RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS
Современная наука и инновации, 2022 Due to the high content of fats, moisture and fairly intense breakdown of proteins, soft cheeses have a creamy or curdled consistency. The production of such cheeses with the use of various vegetable additives allows you to make the product more piquant ...
A. V. Borisova +4 more
doaj +1 more source
Differences in the typology of dairy systems producing artisanal cheese and those producing only raw milk in Paraná State, Brazil [PDF]
Revista Brasileira de Zootecnia, 2023 We sought to develop a typology describing structural, production, and socioeconomic characteristics of dairy systems that produce artisanal cheese and compare it with that of systems that produce only raw milk.
Ferenc Istvan Bánkuti +5 more
doaj +1 more source
Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]
, 2019 A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout +4 more
core +2 more sources
Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter [PDF]
Acta Periodica Technologica, 2019 The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-
Iličić Mirela D. +5 more
doaj +1 more source