Results 131 to 140 of about 39,702 (234)

The effect of adding concentrated cheese whey prepared by ultrafiltration on the quality of Syrian bread. [PDF]

J Food Sci Technol, 2023
Satouf M.
europepmc   +1 more source

Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2018
This study aimed to examine biofilm formation of Bacillus licheniformis isolated from whey protein concentrate 80 (WPC80) as a potential source of contamination in the manufacture of WPC.
Md Zain, Siti Norbaizura binti
core  

Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability

Mljekarstvo, 2011
Aflatoxin M1 (AFM1) distribution in curd, whey, Manchego cheese, the traditional Spanish whey cheese Requesón and Requesón whey, and its stability during two different cold treatments, have been studied.
V.J. Moya, R. Rubio, M.I. Berruga, M.P. Molina, A. Molina   +4 more
doaj  

Manufacturing camel cheese: the experience of Saudi Arabia [PDF]

, 2015
Unlike other dairy products, camel cheese processing is recent. Thanks to recombinant camel chymosin, camel cheese making is easier. In Saudi Arabia, camel cheese making was developed for last 4 years in the Camel project (FAO project).
Al-Gedan, M.M., Al-Hammad, Kh., Al-Omairi, A., Al-Rasheedi, F.S., Algruin, Kh., Alshammari, Fahad, Azeebi, A.M., Faye, Bernard, Konuspayeva, Gaukhar   +8 more
core  

Efficiency losses in milk marketing boards - the importance of exports [PDF]

A milk marketing board (MMB) is a well known instrument for regulating the markets for dairy products. MMBs are based on price discrimination, and receipts from sales are pooled so that the farmers receive a single price adjusted for composition and ...
Erling Vårdal, Ivar Gaasland, Rolf Jens Brunstad   +2 more
core  

Alcoholic fermentation of lactose by engineered flocculent Saccharomyces cerevisiae [PDF]

, 2008
The construction of Saccharomyces cerevisiae strains with the ability to ferment lactose has biotechnological interest, particularly for cheese whey fermentation to ethanol.
Domingues, Lucília, Guimarães, Pedro M. R., Teixeira, J. A.   +2 more
core  

THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY [PDF]

Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made ...
Kim, Sung-Yong, Lalor, Alejandro, Siebert, John W.   +2 more
core   +1 more source

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization. [PDF]

Molecules, 2023
Kachrimanidou V, Papadaki A, Papapostolou H, Alexandri M, Gonou-Zagou Z, Kopsahelis N.   +5 more
europepmc   +1 more source

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk. [PDF]

Front Microbiol, 2023
Sadighbathi S, Saris PEJ, Amiri S, Yousefvand A.   +3 more
europepmc   +1 more source

Tariffs on U.S. Imports of Dairy Products: A Product Component Analysis [PDF]

A methodology for dairy product component tariff and price calculation is developed and applied to various products. Since the majority of dairy products are imported for their ingredients, component tariffs need to be considered in evaluating the ...
Bailey, Kenneth W., Blandford, David, Tellioglu, Isin   +2 more
core   +1 more source