Results 21 to 30 of about 17,315 (292)

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, Hanaa S.A. Sakr, Elham A. Aboel-Enin   +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, R. Di Palo, G. Campanile, C. Caso, G. Fusco, R. Napolano, A. Potena   +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

Improving the Yield of Mozzarella Cheese by Phospholipase Treatment of Milk [PDF]

Journal of Dairy Science, 2006
Part-skim Mozzarella cheese was manufactured from milk hydrolyzed with fungal phospholipase A1 prior to renneting. The phospholipase treatment reduced fat losses in whey and cooking water and increased cheese yield as a result of improved fat and moisture retention in the cheese curd.
Lilbæk, Hanna Maria, Broe, H.M., Høier, E., Fatum, T.M., Ipsen, Richard, Sørensen, N.K.   +5 more
openaire   +2 more sources

Is there a feeding strategy to increase milk casein content?

Italian Journal of Animal Science, 2010
Because more than 60% of milk produced in Italy is transformed into cheese, milk economical value strongly depends on cheese yield. Among the factors that influence cheese yield, milk casein and fat content plays a major role: when milk is converted into
A. Formigoni, G. Biagi
doaj   +1 more source

Influence of Somatic Cell Removal on Milk Quality and Yield

Beverages, 2023
This investigation aimed to assess how the somatic cell count (SCC) impacts milk production and the physicochemical quality of milk, including the effects of centrifugation and microfiltration on SCCs and the yield of fresh cheese.
Ruthele Moraes do Carmo, Luiz Eduardo Costa do Nascimento, Paulo Victor Toledo Leão, Guilherme Henrique de Paula, Mariana Borges de Castro Dias, Patrick Bezerra Fernandes, Abner Alves Mesquita, Edmar Soares Nicolau, Melina Maria Rodrigues Rezende, Weilla Araujo de Sousa, Esther Cristina Neves Medeiros da Silva, Marco Antônio Pereira da Silva   +11 more
doaj   +1 more source

Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid

CyTA - Journal of Food, 2018
The trans-10, cis-12 isomer of conjugated linoleic acid (CLA) reduces milk fat in dairy cows, causing a lower cheese yield. This could be mitigated by adding palmitic acid (PA) to the diet, as it stimulates fat synthesis in mammary gland.
Lorenzo Danilo Granados-Rivera, Omar Hernández-Mendo, Juan Andrés Burgueño-Ferreira, Sergio Segundo González-Muñoz, German David Mendoza-Martínez, José Saturnino Mora-Flores, Carlos Manuel Arriaga-Jordán   +6 more
doaj   +1 more source

THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE [PDF]

Mesopotamia Journal of Agriculture, 2007
Soft white cheese was manufactured from both sheep’s and cow’s milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5ْC for 1,6 and 15 days were tested for pH total solids ...
Sumia Kh. Badwi
doaj   +1 more source

Effect of Lecithin on Cheese Yield

Journal of Dairy Science, 1985
Abstract Cheese manufactured from milk containing three types of lecithin with different acetone-insoluble concentrations were compared with control cheese. A randomized block design with four treatments (three lecithins and one control) was replicated six times in the manufacture of 24 vats of cheese.
C.L. Hicks, J. O’Leary, J. Holbrook
openaire   +1 more source

EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK [PDF]

Journal of Food and Dairy Sciences, 2011
Karish cheese was made from fresh buffaloes' skim milk (0.5% fat) using a commercial starter culture DOM 1® (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris (1:1)) and with natural starter from good quality karish cheese.
M. Hamad
doaj   +1 more source