Results 51 to 60 of about 6,684,821 (351)
Cooling of jarred cheese spreads [PDF]
, 1996 An overall heat balance and a model for the cooling of an individual jar are derived for glass jars of cheese spread on Kraft's production line. Good agreement is found between the model predictions and temperature data collected by Kraft.
Jenkins, D., McElwain, S.
core
Agribusiness, EarlyView.Abstract World markets for quality differentiated agri‐food products are highly competitive, presenting significant challenges for firms aiming to compete effectively. Government agencies and business organizations often implement various export promotion policies to address these challenges.
Nicolás Depetris‐Chauvin +1 more
wiley +1 more source
Unwrapping The Northern Sea cheese - Enacting place in the Danish dairy food sector [PDF]
, 2012 The Nordic foodscape has changed radically over the last decade. In Scandinavia there is massive focus on a Nordic gourmet food evolution in general and in Denmark specifically also a cheese revolution. Notions of terroir and place specific foodstuffs
Ostrowski, Kasper
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Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics [PDF]
, 2019 The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera.
Alitonou, Guy Alain +5 more
core +1 more source
Journal of Dairy Science, 2018 Staphylococcus aureus is a common cause of food-borne intoxications. Several staphylococcal food poisoning outbreaks have been linked to consumption of raw milk cheeses and artisanal cheese production. However, information on Staph.
S. Johler +5 more
semanticscholar +1 more source
Foreign labor, peer‐networking and agricultural efficiency in the Italian dairy sector
Agribusiness, EarlyView.Abstract While the presence of immigrants in the agricultural sector is widely acknowledged, the empirical evidence on its economic consequences is lacking, especially from a microeconomic perspective. Using the Farm Accountancy Data Network panel data for Italian dairy farms in the period 2008–2018, the present study investigates the relationship ...
Federico Antonioli +2 more
wiley +1 more source
Innovative methods of processing liquid food media [PDF]
E3S Web of ConferencesCheese is a staple in Uzbekistan, with high demand and widespread consumption. Milk is the primary source of cheese production, and various factors influence the final product.
Ergasheva Zulfiya +3 more
doaj +1 more source
Cheese Whey as a Potential Feedstock for Producing Renewable Biofuels: A Review
Energies, 2022 Agro-industrial residues such as bagasse, pomace, municipal residues, vinasse and cheese whey are an environmental problem around the world, mainly due to the huge volumes that are generated because of the food production to satisfy the nutritional needs
Carlos S. Osorio-González +3 more
doaj +1 more source
Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage [PDF]
, 2017 The present investigation was carried out to prepare fruit cheese, a fruit confectionery prepared by combining fruit pulp with sugar, pectin and acid from blended fruit pulp of guava (Psidiumguajava) and mango (Mangiferaindica).
Gehlot, Rakesh +2 more
core +2 more sources
Bioethanol production from cheese whey
Renewable energy, biomass & sustainability, 2021 During cheese production, a high volume of cheese whey are obtained (Gómez et al., 2019; Álvarez-Delgado and Otero-Rambla 2020). Cheese whey is rich in proteins of high nutritional value, such as β-lactoglobulins, α-lactalbumins, glycomacropeptides, immunoglobulins and protease-peptone (Krissansen, 2013; Wijayanti et al., 2014).
Fabiola Sandoval-Salas +4 more
openaire +1 more source