Results 101 to 110 of about 1,571,166 (296)

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  

The Relationship of Moisture in Swiss Cheese to Quality and Yield

Journal of Dairy Science, 1940
Summary Correlations of analytical data with grades of 218 experimental and 418 factory Swiss cheeses indicated that the presence of an excessive amount of moisture is generally detrimental to the quality of the cheese. Laboratory results on yields of cheese per hundred pounds of milk indicated that some of the manufacturing variations which may be ...
George P. Sanders, Robert R. Farrar, Robert E. Hardell, Fred Feutz, Lloyd A. Burkey   +4 more
openaire   +1 more source

Volatility Formation in Dairy Futures: Fundamentals, Public Information, and Processing Ambiguity

Journal of Futures Markets, EarlyView.
ABSTRACT Class III milk futures cash‐settle to an administered price based on weekly component prices, creating a predictable within‐month flow of settlement‐relevant information. This paper studies drivers of cross‐month variation in realized volatility in this formula‐settled market.
Xiaodong Du
wiley   +1 more source

Beyond omics: From descriptive profiling to causal and scalable design of fermentation microbiomes

iMeta, EarlyView.
Fermentation microbiomes play essential roles in food production, feed preservation, waste valorization, and diverse sustainable industrial processes. Although multi‐omics and systems biology have substantially advanced our understanding of their assembly, interactions, and functional dynamics, industrial translation remains constrained by fragmented ...
Dongze Niu, Huili Pang, Xuekai Wang, Liang Song, Jing Zhang, Ansah Terry, Junfeng Li, Jingwen Cao, Qinhua Liu, Dayong Han, Jidong Wang, Jong Geun Kim, Kazuo Ataku, Smerjai Bureenok, Zhongfang Tan, Fengyan Bai, Tao Shao, Taoli Huhe, Lifeng Wang, Peijie Han, Chuncheng Xu, Fuyu Yang, Yimin Cai   +22 more
wiley   +1 more source

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

Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families

Journal of Applied Philosophy, EarlyView.
ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley   +1 more source

Lactation, Childrearing, and Gender Justice

Journal of Applied Philosophy, EarlyView.
ABSTRACT In this article, I discuss the significance of early infant feeding choices for the goal of gender justice. Focusing on human lactation practices, I identify Exclusive Gestational Nursing (EGN) as the norm in advanced industrial societies, which creates the expectation and permission for gestators, and only gestators, to nurse children, and ...
Jenny Brown
wiley   +1 more source

The Formulation of Cheese Analogue from Sweet Corn Extract

International Journal of Food Science, 2019
Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk.
Nur Aini, Vincentius Prihananto, Budi Sustriawan, Didik Romadhon, Riza N. Ramadhan   +4 more
doaj   +1 more source

A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield

, 1977
A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme ...
openaire   +2 more sources

Targeting online sales through last‐mile delivery platform integration

Journal of Operations Management, Volume 71, Issue 2, Page 195-219, March 2025.
Abstract We analyze channel integration between a last‐mile delivery platform and a general merchandise retailer in two distinct stages: (1) platform delivery access (PDA), where the retailer continues to offer standard delivery through its own website but directs customers to the platform's website for new same‐day delivery; and (2) integrated ...
Kevin H. Park, Xiaodan Pan, Martin E. Dresner   +2 more
wiley   +1 more source