Results 91 to 100 of about 17,315 (292)
Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
Journal of Dairy Science, 1982 Sodium hexametaphosphate, a polyelectrolyte capable of precipitating whey proteins, was added to milk manufactured into cottage cheese to determine its effect upon yield and composition. Fresh skim milk, fortified with nonfat dry milk to 9% solids, was vat pasteurized and divided between two 200-liter vats.
S.T. Dybing +3 more
openaire +1 more source
The Anatomical Record, EarlyView.Abstract The complex evolutionary history behind modern mammalian chewing performance and hearing function is a result of several changes in the entire skeletomuscular system of the skull and lower jaw. Lately, exciting multifunctional 3D analytical methods and kinematic simulations of feeding functions in both modern and fossil mammals and their ...
Julia A. Schultz
wiley +1 more source
Relationship between milk fat and protein contents and cheese yield
, 2001 The relation between the useful material content (protein+fat content) of milk and cheese yield was analyzed on 189 manufactures of pressed uncooked cheeses.
Pradel, Philippe +5 more
core +1 more source
Arthroscopy, EarlyView.Purpose To investigate changes in meniscal extrusion and meniscal healing status following root repair, and the relationship between meniscal extrusion and healing conditions. Methods Patients who underwent isolated root repair between 2019 and 2023 and consented to undergo second‐look arthroscopy to evaluate their healing condition (1 year ...
Jin Seong Kim +4 more
wiley +1 more source
Effect of Milk-Clotting Enzymes on Cheese Yield
Journal of Dairy Science, 1990 Abstract Stirred curd cheese was manufactured to determine the effects of six milk-clotting enzymes on yield. Concentrations of calf rennet, recombinant chymosin, 50:50 blend of calf rennet and bovine pepsin, and proteases from Mucor miehei, Mucor pusillus var. Lindt, and Endothia parasitica were adjusted to give equal clot times. Forty-eight vats
Z. Ustunol, C.L. Hicks
openaire +1 more source
Prediction of cheese yield using near infrared spectroscopy (NIRS)
, 2012 Cheese yield is defined as the amount of cheese manufactured from a given amount of milk. It is considered a major factor affecting efficiency and profitability of cheese manufacturing. The characteristics of milk including its clotting ability evaluated
Marinoni, Laura
core
Animal Research and One Health, EarlyView.Palatability enhancers modulate taste and smell, increasing feed acceptance, reducing weaning stress, and improving piglet performance. ABSTRACT The continuous growth of global agribusiness stimulates the search for alternatives that can enhance the performance and quality of life of production animals.
Luana Specht +3 more
wiley +1 more source
, 2015 The yield and sensory properties of reduced-fat Minas Frescal cheese made from low concentration factor (CF) retentates were studied. Three different CFs were tested (1.2, 1.5 and 1.8).
Viotto, LA, Cunha, CR, Viotto, WH
core +1 more source
Arthroscopy, Sports Medicine, and Rehabilitation, EarlyView.Purpose To compare failure rates and patient‐reported outcome measures (PROMs) across 5 arthroscopic, suprapectoral biceps tenodesis fixation techniques: tenodesis screw, tenodesis anchor, expanding tenodesis anchor, onlay with single all‐suture anchor, and soft tissue tenodesis in the bicipital groove with suture.
Senah E. Stephens +4 more
wiley +1 more source
Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows. [PDF]
Front Vet Sci, 2022 Mariani E +5 more
europepmc +1 more source