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Ricotta cheese from semi-hard cheese production waste: proposals for small production
Chemistry, Technology and Application of SubstancesThe marketing study of the Ukrainian market was conducted and the peculiarities of the promotion of ricotta cheese from small firms were established. A SWOT analysis was carried out and it was shown that the basis of a successful strategy for the production of Ricotta is the understanding of consumer needs and the production of high-quality original ...
Yu. O. Zhuravinskyi +3 more
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Biotin content of cheese products
Food Research International, 1992Abstract Biotin levels were determined in four samples of thirty different cheeses by microbiological assay with Lactobacillus plantarum ATCC 8014. The mean total biotin levels for the different cheeses ranged from 0·7 to 5·9 μgM 100 g of product.
K. Hoppner, B. Lampi
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Blue cheese taste intensification in process cheese products
1997Le gout de fromage bleu se developpe au cours de l'affinage des fromages a pate persillee, en particulier sous l'action d'un ensemble de phenomenes enzymatiques du a Penicillium roqueforti. Deux methylcetones, la 2-heptanone et la 2-nonanone, peuvent etre considerees comme les marqueurs les plus pertinents de la flaveur de fromage bleu.
Lubbers, Samuel +2 more
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The application of kombucha inoculum as an innovative starter culture in fresh cheese production
, 2021V. Vukić +8 more
semanticscholar +1 more source
Cheese and other fermented products
International Journal of Dairy Technology, 1986The United Kingdom has the second lowest cheese consumption in Europe, and since 1970 it has had the lowest growth rate in consumption. This is part of the general differences in eating patterns between Britain and the rest of Europe. Prospects for growth depend on manufacturers working with retailers to present a more interesting range of cheeses, to ...
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Protein in Cheese and Cheese Products: Structure-Function Relationships
2016Cheese manufacture involves the controlled destabilization of the casein micelle in milk by enzymatic hydrolysis of the surface κ-casein layer, acidification to the isoelectric pH of the casein, or a combination of pH reduction to ~5.6 and high temperature (~90 °C) in rennet-curd, acid-curd and acid heat-curd cheeses, respectively.
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Biotechnological approaches for the production of designer cheese with improved functionality
Comprehensive Reviews in Food Science and Food Safety, 2021Rounak Chourasia +2 more
exaly
EXAMINATION OF CHEESE AND CHEESE PRODUCTS
International bulletin of Veterinary Medicine, 2018openaire +1 more source