Results 51 to 60 of about 30,937 (359)
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
Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis [PDF]
, 2004 Chromatographic and electrophoretic methods have been established as useful tools in characterising cheese ripening and in the detection of milk adulteration.
Ferreira, Isabel M.P.L.V.O. +4 more
core +1 more source
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
Foods, 2020 Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies.
Luca Bettera +3 more
doaj +1 more source
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga [PDF]
, 2018 Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes.
Balzan, Stefania +8 more
core +2 more sources
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
Mljekarstvo, 2016 The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between ...
Milna Tudor Kalit +4 more
doaj +1 more source
Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese [PDF]
, 2004 peer-reviewedThe effect of six strains of enterococci (three strains of Enterococcus faecalis, and one strain each of Ec. faecium, Ec. durans and Ec. casseliflavus) on flavour development and tyramine production in Cheddar cheese during manufacture and ...
Cogan, Tim +3 more
core
Agribusiness, EarlyView.ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó +3 more
wiley +1 more source
Textural, rheological and sensory properties of spreadable processed goat cheese
International Journal of Food Studies, 2020 The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products.
Laura Burgos +2 more
doaj +1 more source