Results 11 to 20 of about 17,315 (292)
Cheese yield in Brazil: state of the art [PDF]
Food Science and Technology, 2016 This literature review discusses the concepts and factors that influence industrial cheese yield and compiles the latest studies conducted in Brazil involving this theme. In seeking to support managerial decision-making, cheese yield can be measured at the end of processing or estimated prior to this.
SALES, Danielle Cavalcanti +5 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
Influence of somatic cell count and total bacterial counts of raw milk in cheese yield using small-scale methodology [PDF]
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 +2 more sources
Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses [PDF]
Dairy Science and Technology, 2009 L'influence d'un refroidissement cryogénique du caillé sur la qualité et les rendements de fromages à pâte pressée non cuite a été étudiée. Au cours de trois fabrications successives, le caillé au moulage était réparti en deux lots homogènes, l'un directement pressé, l'autre préalablement refroidi rapidement à 20 $\circ$C en cellule cryogénique.
Richoux, Romain +4 more
openaire +3 more sources
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.
I. Pecorelli +6 more
openaire +4 more sources
, 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 ...
Brown, Rodney Jay
openaire +4 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
Effect of pH Value of Milk and Tomato Paste on The Quality and Properties of Mozzarella Cheese [PDF]
New Valley Journal of Agricultural Science, 2023 To study the effect of adding tomato paste (as a natural acidulant) to Mozzarella cheese milk on the yield, chemical composition, texture profile, and organoleptic properties of the resultant cheeses.
Mohamed El-Metwally +2 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