Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources
Acta Agriculturae Slovenica, 2012 This study was carried out to compare the effects of production and processing methods of Sudanese white cheese produced in small production units on cheese quality.
I.A.E. ELKHIDER +2 more
doaj +1 more source
Real deal or no deal? A comparative analysis of raw milk cheese regulation in Australia and France [PDF]
, 2017 Australia’s regulatory framework has resulted in the standardisation of cheese production based on pasteurisation. Up until early 2015, regulations effectively prohibited raw milk cheese-making in Australia and thus stifled artisanal on-farm production ...
Taylor, Madeline, Van Caenegem, William
core +3 more sources
Carrageenan as a functional additive in the production of cheese and cheese-like products [pdf] [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2018 Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules. However, carrageenan-
Błażej B, Błaszak +2 more
openaire +2 more sources
Influence of cheese making process on STEC bacteriophage release
Frontiers in Microbiology, 2023 Shiga toxin-producing Escherichia coli (STEC) are foodborne pathogens implicated in diseases including hemolytic uremic syndrome (HUS) and hemorrhagic colitis (HC).
Nicola Mangieri +3 more
doaj +1 more source
Implementation of HACCP in the production of Egyptian cheeses: A review
eFood, 2023 Significant difficulties about the function of Hazard Analysis and Critical Control Points (HACCP) in manufacture of three genuine varieties of Egyptian cheese, namely Domiati, Karish, and Ras's cheeses, are covered in this review.
Mohamed A. Farag +3 more
doaj +1 more source
Probiyotik Peynirlerle İlgili Araştırmalar ve Endüstrideki Uygulamaları
Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 2021 Günlük hayatımızda probiyotik, fonksiyonel gıdalar, nutrasötikler ve sağlıklı beslenme gibi kelimeleri daha bilinçli kullandıkça raflarda bunlara yönelik ürünlere olan talep de artmaktadır.
Nilüfer Sena Aydoğdu, Tugba Kök Taş
doaj +1 more source
Effect of goat milk composition on cheesemaking traits and daily cheese production.
Journal of Dairy Science, 2019 Cheese yield is strongly influenced by the composition of milk, especially fat and protein contents, and by the efficiency of the recovery of each milk component in the curd.
M. Pazzola +4 more
semanticscholar +1 more source
“The Cheese Issue”: An Attempt at an Objective Quantitative Analysis in the Regional Perspective
Техника и технология пищевых производствMilk and dairy products are traditional components of Russian diet. In difficult economic conditions, dairy import tends to decrease, and the national dairy industry tries to compensate for it.
Suray Natalya +5 more
doaj +1 more source
The influence of grazing and indoor systems on goat milk, brined cheese and whey quality
Mljekarstvo, 2023 This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese.
Snežana Paskaš +5 more
doaj +1 more source