Results 101 to 110 of about 17,315 (292)
Arthroscopy Techniques, EarlyView.Abstract This technical note describes a modified transtibial pullout repair for medial meniscus posterior root tear incorporating a barbed suture to improve fixation strength and load distribution. The technique combines 2 simple sutures placed near the torn root with a circumferential barbed suture passed through the posteromedial meniscocapsular ...
Nam Jun Baek +5 more
wiley +1 more source
Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition
, 1984 This study was conducted to evaluate several forms of equations for predicting Cheddar cheese yields based on the fat and protein content of milk and moisture content of cheese.
Moore, Craig A.
core +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih +3 more
wiley +1 more source
The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing
Business Strategy and the Environment, EarlyView.ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu +2 more
wiley +1 more source
The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese.
Wiwit Hartono, Purwadi Purwadi
doaj
Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Cheese Composition and Yield
Journal of Dairy Science, 1984 Abstract The impact of concentrating whole milk by reverse osmosis prior to Cheddar cheese making was studied. Heat treated, standardized, whole milk was reduced in volume by 0, 5, 10, 15, and 20% prior to Cheddar cheese manufacture. Milk solids at various milk volume reductions were 11.98, 12.88, 13.27, 14.17, and 15.05%, respectively.
D.M. Barbano, D.G. Bynum
openaire +1 more source
Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source
Growth of Pseudomonas or Flavobacterium in Milk Reduced Yield of Cheddar Cheese
Journal of Food Protection, 1984 Cheddar cheese was manufactured from milk which was artificially contaminated with proteolytic species of Pseudomonas or Flavobacterium and stored at 7°C. Cheese was analyzed for moisture content and yield was determined on a dry matter basis. Bacterial counts were made during 7 d of milk storage.
Brook R, Ellis, Elmer H, Marth
openaire +2 more sources
The influence of milk standardization on Škripavac cheese yield
, 2017 Sir je jedna od temeljnih namirnica u ljudskoj prehrani, pri tome je u interesu svakog obiteljskog poljoprivrednog gospodarstva koje se bavi proizvodnjom sira povećati njegovu prodaju. Gotovo 80% troškova proizvodnje sira čini cijena mlijeka.
Anušić, Jasna
core
Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
, 2019 Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide.
Aicha TADJINE (8142423) +6 more
core +1 more source