Results 11 to 20 of about 1,571,166 (296)
Evaluation of Aflatoxin M1 Enrichment Factor in Semihard Cow's Milk Cheese and Correlation with Cheese Yield [PDF]
Journal of Food Protection, 2019 The aflatoxin M1 content in milk was not related to the enrichment factor. The enrichment factor in 45-day ripened semihard cheese was defined. The enrichment factor in cheese is affected by cheese yield.
Pecorelli I. +6 more
openaire +4 more sources
Biogas yield from Sicilian kitchen waste and cheese whey [PDF]
Journal of Agricultural Engineering, 2013 The aim of this study is to determine the chemical composition of kitchen waste and cheese whey, as well as the biogas yield obtained from the Anaerobic Digestion (AD) tests of these two raw materials. Since the separated waste collection is performed in
Antonio Comparetti +6 more
doaj +2 more sources
Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core +7 more sources
Foods, 2023 Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application.
Małgorzata Pawlos +4 more
doaj +1 more source
IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK [PDF]
Journal of Food and Dairy Sciences, 2013 The effect of heat treatment of goat’s milk and cold storage of milk pasteurization with or without refrigerated storage on the properties and keeping quality of Ras cheese was studied.
W. El-Desoci
doaj +1 more source
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2012 The objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield.
N.M.A. Silva +4 more
doaj +1 more source
Recent Advances in the Use of Transglutaminase in Cheese Production
ASEAN Journal on Science and Technology for Development, 2021 Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds.
Warsono El Kiyat +3 more
doaj +1 more source
THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE [PDF]
Arab Universities Journal of Agricultural Sciences, 2015 Karish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different
Lamiaa F. El-Nawasany +2 more
doaj +1 more source
Relationships between buffalo milk components and curd characteristics
Italian Journal of Animal Science, 2010 The aim of this study was to evaluate the coefficients of correlation between curd chemical composition and milk characteristics, theoretical and real cheese yield and ratios between cheese yield and protein percentage. The analysis were performed on 326
F. Zicarelli +6 more
doaj +1 more source
EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE . [PDF]
Journal of Food and Dairy Sciences, 2012 Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk . Results showed that Salty
A. Al-Gandour, I. Bakri, M. El-Hawary
doaj +1 more source