Results 251 to 260 of about 1,571,166 (296)

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant-Based Cream Cheese on Consumer Perception. [PDF]

J Food Sci
Weiler CEJ, Morhart CD, Power B, Adams Z, McSweeney MB.   +4 more
europepmc   +1 more source

Inclusion of green fodder sorghum in the diet of lactating buffalo cows: influence on milk yield and composition, and economic sustainability. [PDF]

Front Vet Sci
Capezzuto F, Infascelli L, Iommelli P, Franco F, Infascelli F, Tudisco R.   +5 more
europepmc   +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
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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

Gross Composition of Milk and Cheddar Cheese Yields in Some Quebec Cheese Factories

Canadian Institute of Food Science and Technology Journal, 1987
Abstract Cheddar cheese yield and efficiency of yield were monitored in 13 cheese factories located in various parts of the Province of Quebec. The annual average theoretical yield for all plants was 9.91 kg/100 kg of milk while the moisture-adjusted yield was 9.42 kg/100 kg.
K.F. Ng-Kwai-Hang, J.E. Moxley, A.S. Marziali   +2 more
openaire   +1 more source

Correlations Between Coagulation Properties of Milk and Cheese Yielding Capacity and Cheese Composition

Canadian Institute of Food Science and Technology Journal, 1989
Abstract On a monthly basis, approximately 4 L of milk were collected from each of 53 Holstein cows during the morning milking for one entire lactation. Subsamples of milk were analyzed by a forma-graph for coagulating properties which were expressed as rennet clotting time, rate of firming and curd firmness.
K.F. Ng-Kwai-Hang, I. Politis, R.I. Cue, A.S. Marziali   +3 more
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Cheddar Cheese Made with Bovine Pepsin. I. Yield and Quality of Cheese.5

Canadian Institute of Food Science and Technology Journal, 1976
Abstract Bovine pepsin (BP) was compared with calf rennet (CR) in commercial Cheddar cheese manufacture. Four pairs of vats were made in each of two factories in April and ten pairs in June. BP was an extract of adult bovine stomachs specially treated to reduce chymosin content from 20 to 9%, the balance being bovine pepsin; CR contained 6% bovine ...
D.B. Emmonsce, B. Reiser, R.N. Giroux, D.W. Stanley   +3 more
openaire   +1 more source

An Empirical Method for Cheese Yield Prediction

2002
Theoretical cheese yield can be estimated from the milk fat and casein or protein content of milk using classical formulae, such as the VanSlyke formula. These equations are reliable predictors of theoretical or actual yield based on accurately measured milk fat and casein content.
C. MELILLI, J. M. LYNCH, S. CARPINO, D. M. BARBANO, LICITRA, Giuseppe, A. CAPPA   +5 more
openaire   +1 more source