Milk protein and cheese yield in buffalo species
Italian Journal of Animal Science, 2010 Buffalo milk samples differing significantly for cheese yield values were analysed by 2D electrophoresis in order to outline a protein profile, with specific regards to k-casein fractions.
Rossella Di Palo +6 more
doaj +4 more sources
Pre-treatment methods of Edam cheese milk. Effect on cheese yield and quality
LWT - Food Science and Technology, 2010 Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was
Marko Outinen
exaly +3 more sources
Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese. [PDF]
FoodsThe aim of this study was to assess the influence of milk’s rennet coagulation properties (RCPs) on cheese yield and cheese-making losses in the production of Parmigiano Reggiano PDO cheese. Higher contents of citric acid (181.10 vs. 172.13 vs. 166.47 mg/100 g) and phosphorus (95.02 vs. 91.14 vs.
Franceschi P +5 more
europepmc +3 more sources
Animal, 2018 Little is known about cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model ...
G. Stocco +4 more
doaj +3 more sources
Yield and calo of the "Marija Zvijezda" Trappist cheese during ripening [PDF]
Agroznanje, 2022 This paper presents the results of research on yield and calo during ripening of the Trappist cheese. The cheese has been produced for more than 140 years by the monks of the Marija Zvijezda Monastery (Mariastern Abbey) in Banja Luka.
Budimir Draženko
doaj +1 more source
Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [PDF]
Journal of Food and Dairy Sciences, 2020 Karish cheese was manufactured commercially by adding starter cultures and rennet. In this study, three species of Pleurotus mushroom mycelium were examined in making Karish cheese from skim buffalo’s milk.
Hoida El-Shazly +2 more
doaj +1 more source
An Empirical Method for Prediction of Cheese Yield [PDF]
Journal of Dairy Science, 2002 Theoretical cheese yield can be estimated from the milk fat and casein or protein content of milk using classical formulae, such as the VanSlyke formula. These equations are reliable predictors of theoretical or actual yield based on accurately measured milk fat and casein content.
C, Melilli +5 more
openaire +2 more sources
Effect of Nutrition on flaxseed Supplementation to Lactating Goats on Physiochemical and Nutritional Properties of Domiati Cheese in Halayeb, Shalateen and Abu Ramad Triangle of Egypt [PDF]
Journal of Food and Dairy Sciences, 2019 The purpose of this research was to evaluate the effect of feeding lactating goats with flaxseed on the physicochemical, sensory properties, yield, texture and fatty acids profile of Domiati cheese.
E. M. M. Abdeen +2 more
doaj +1 more source
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
doaj +1 more source
Effect of pH Value of Milk and Tomato Paste on The Quality and Properties of Mozzarella Cheese [PDF]
New Valley Journal of Agricultural Science, 2023 To study the effect of adding tomato paste (as a natural acidulant) to Mozzarella cheese milk on the yield, chemical composition, texture profile, and organoleptic properties of the resultant cheeses.
Mohamed El-Metwally +2 more
doaj +1 more source