Results 251 to 260 of about 17,315 (292)

Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani, Valentina Faihs, Julia Felicitas Pilz, Claudia Kugler, Tilo Biedermann, Knut Brockow   +5 more
wiley   +1 more source

Variation in milk coagulation properties does not affect cheese yield and composition of model cheese

International Dairy Journal, 2014
Abstract Mini-cheese rounds were manufactured from four types of milk differing in milk coagulation properties (MCP) to investigate the effect of variation in MCP on unadjusted cheese yield (UCY), cheese yield adjusted for milk fat and protein content (ACY), recovery rates of milk constituents in cheese and cheese composition.
BONFATTI, VALENTINA, TUZZATO, MATTEO, Gianluca Chiarot, CARNIER, PAOLO   +3 more
openaire   +2 more sources

Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

Journal of Dairy Science, 2013
Cheese yield (CY) is the most important technological trait of milk, because cheese-making uses a very high proportion of the milk produced worldwide. Few studies have been carried out at the level of individual milk-producing animals due to a scarcity ...
Claudio Cipolat-Gotet, A Cecchinato, Massimo De Marchi   +2 more
exaly   +2 more sources

Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis

LWT - Food Science and Technology, 2020
Cheese industry has long been interested in improving the quality and functionality of cheese to meet consumers' demand as well as reducing the production costs by using different manufacturing strategies.
Ali Topcu, Tugba Bulat, Barbaros Ozer
exaly   +2 more sources

Effects of milk protein variants on cheese yield and cheese quality on cheese yield

, 2006
ERHARDT G, CAROLI, Anna Maria
openaire   +2 more sources

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Whey cheese: membrane technology to increase yields

Journal of Dairy Research, 2016
Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2·5 and 2·8) or by reverse osmosis (RO) (2–3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4·6–4·8, and heated to temperatures ...
Francisco, Riera, Pablo, González, Claudia, Muro   +2 more
openaire   +2 more sources

Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

Journal of Dairy Science, 2013
Cheese yield (CY) is an important technological trait in the dairy industry, and the objective of this study was to estimate the genetic parameters of cheese yield in a dairy cattle population using an individual model-cheese production procedure.
G Bittante, Claudio Cipolat-Gotet, A Cecchinato   +2 more
exaly   +2 more sources