Results 41 to 50 of about 10,452 (301)

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Frontiers in Microbiology, 2018
Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis.
Aline Moser, Aline Moser, Karl Schafroth, Leo Meile, Lotti Egger, René Badertscher, Stefan Irmler   +6 more
doaj   +1 more source

Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]

, 2010
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core  

Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐Benitez   +5 more
wiley   +1 more source

Effects of Moringa )oleifera (Leaves powder on the quality and acceleration of bio- Ras cheese. [PDF]

Minia Journal of Agricultural Research and Development
This study aimed to evaluate the effect of using Moringa leaves on the chemical, sensoryproperties as well as to accelerate the ripening of Ras cheese. Moringa leaf powders (0.2%, 0.4%,and 0.6%) were added to Ras cheese curd and mixed well before molded.
doaj   +1 more source

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

Czech Journal of Food Sciences, 2001
Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the ...
L. Němcová, J. Štětina, H. Valentová   +2 more
doaj   +1 more source

MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER [PDF]

Journal of Food and Dairy Sciences, 2011
Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras
Iman Youssef, W. Rajab, K. Kebary
doaj   +1 more source

Disentangling the relationships between denomination of origin regulatory councils activities and Spanish wineries' export performance

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, Marta Fernández‐Olmos   +1 more
wiley   +1 more source

Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese [PDF]

Shipin Kexue
In this study, lipase-producing lactic acid bacteria (LAB) were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model. The selected strains were used as
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen
doaj   +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, Simone Severini, Mauro Vigani   +2 more
wiley   +1 more source

Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.

Grasas y Aceites, 1997
Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%). Results obtained during the ripening period revealed that the low fat cheese (Karish) is not able to long period storage, while half cream
Magda A. Abd El-Mageed
doaj   +1 more source