Development of camel milk cheese technology and research of qualitative characteristics
Шәкәрім университетінің хабаршысы: Техника ғылымдарRecently, interest in the production of camel milk and products from it has increased due to its nutritional and medicinal properties, including camel milk cheeses.In this study, the technology of cheese from non-pasteurized camel milk using mesophilic ...
E. A. Gabrilyants, R. S. Alibekov
doaj +1 more source
Butter cheese and egg journal.
Final issue consulted.Description based on first issue; title from cover.Mode of access: Internet.Official organ of the Wisconsin Butter Makers' Association, Wisconsin Cheese Makers' Association, Kentucky Manufacturers of Dairy Products, Central ...
Central Wisconsin Cheesemakers' Association. +4 more
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, 2002 Cheese is a popular food due to its diversity in application, nutritional value, convenience, and good taste. Producing high quality cheeses that meet consumer expectations is crucial in order for cheese makers to remain competitive. These expectations
Brown, Jennifer Amber
core
Food Security Versus Environmental Health: The Nitrogen Dilemma
Journal of Plant Nutrition and Soil Science, EarlyView.ABSTRACT Nitrogen is an essential element for plant growth and, consequently, crop production. However, the cycling of nitrogen in the environment can have negative effects. Here, we review the historical development of scientific and public awareness of these effects and the influence this has had on political action to control them.
Henrike Mielenz +8 more
wiley +1 more source
Small Community Businesses in Slums: A Perspective on Kenyan Slum Networks
Strategic Change, EarlyView.ABSTRACT Despite extensive research on networks, the relational dimensions and structures cocreated by small community businesses and cooperative societies through everyday entrepreneurship in slum neighborhoods remain undertheorized. Drawing upon 1166 small community businesses, we conceptualize the relational dimensions and structures underlying ...
Amon Simba +3 more
wiley +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian. [PDF]
Animals (Basel), 2020 Franceschi P +4 more
europepmc +1 more source
Methods for strictly aseptic making of cheese and effect of some bacteria on its ripening [PDF]
, 1977 To study the influence of different enzymes on ripening of cheese, such as Gouda, a method was developed for making cheese strictly aseptically, including equipment for aseptic cheesemaking and aseptic milking of selected cows.
Kleter, G.
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Macronutrient and micronutrient profiles of meat types: insights into human health and diet
Journal of the Science of Food and Agriculture, EarlyView.Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş +4 more
wiley +1 more source
Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count. [PDF]
Foods, 2020 Franceschi P +4 more
europepmc +1 more source