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Quality assessment of cheese products
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2020Rational nutrition is an essential component of a healthy lifestyle. Nutrition supports the most important function of the human body supplying it with the energy required for human processes. Cell and tissue also renew by ingestion of «plastic» substances: proteins, fats, carbohydrates, vitamins and mineral salts.
D.R. Yusupova +2 more
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International Dairy Journal, 2018
The taxonomic diversity of the microbial communities associated with stable 30-y old cheese brines from an artisan and large-scale cheese producer located in Flanders, Belgium, was investigated culture-independently.
Louise Vermote +3 more
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The taxonomic diversity of the microbial communities associated with stable 30-y old cheese brines from an artisan and large-scale cheese producer located in Flanders, Belgium, was investigated culture-independently.
Louise Vermote +3 more
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International Journal of Dairy Technology, 1995
The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk.
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The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk.
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DEVELOPMENTS IN CHEESE PRODUCTION
International Journal of Dairy Technology, 1978Progress in the cheese manufacturing industry in the United Kingdom and Southern Ireland is reviewed and various systems of mechanized cheesemaking such as the ‘Cheesemaker’, ‘Lactomatic’ and ‘Cheddarmaster’ are described and evaluated. Modifications to equipment are discussed and the importance in the selection of starters and different types of vats ...
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LWT, 2018
In vitro antioxidant activity of an exopolysaccharide from Lactobacillus plantarum SKT109 (L-EPS) and potential application of this strain for Cheddar cheese production were evaluated.
Ji Wang +4 more
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In vitro antioxidant activity of an exopolysaccharide from Lactobacillus plantarum SKT109 (L-EPS) and potential application of this strain for Cheddar cheese production were evaluated.
Ji Wang +4 more
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Improving Productivity in Small Cheese Production Enterprises
2020In Peru, the Cajamarca region plays an important role in the dairy sector, which includes micro and small-scale enterprises. Most of these manufacturers fail to comply with the technical standards and good manufacturing practices (GMP), thus losing competitiveness.
Cristhian E. Samamé +2 more
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Shifts of microbiota during cheese production: impact on production and quality
Applied Microbiology and Biotechnology, 2021Jun Haeng Nam +4 more
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Improved Traceability Solution Based on UHF RFID for Cheese Production Sector
IEEE Journal of Radio Frequency Identification, 2018The industrial sector of cheese production with particular quality protection occupies an important position in the industrial context of the European Union.
A. Abdelnour +3 more
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Methane production from cheese whey
Biomass, 1988Abstract Cheese whey was treated in a 17·5-litre laboratory-scale up-flow anaerobic sludge blanket reactor operated over a range of hydraulic retention times and organic loading rates. The reactor performance was determined in terms of methane production, volatile fatty acids conversion and chemical oxygen demand reduction.
J.Q. Yan, P.H. Liao, K.V. Lo
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Role of Protein in Cheese and Cheese Products
2003Cheese, which accounts for ~30% of total milk usage, is a dairy product of major economic importance. World production of cheese is ~15 x 106 tonnes per annum, with an estimated value of US$ 5.5 x 1010. Approximately 7% of total production is traded on the global market, the major suppliers being the EU (~50%), New Zealand (~16%) and Australia (~11 ...
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