Results 21 to 30 of about 1,571,166 (296)

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, RANGEL, Adriano Henrique do Nascimento, URBANO, Stela Antas, BORGES, Kátia Cristina, ANDRADE NETO, Júlio César de, CHAGAS, Bruna Maria Emerenciano   +5 more
openaire   +3 more sources

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

Invited review: A commentary on predictive cheese yield formulas [PDF]

Journal of Dairy Science, 2010
Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein.
D B, Emmons, H W, Modler
openaire   +2 more sources

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

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

INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE. [PDF]

Journal of Food and Dairy Sciences, 2002
Adding 10, 15 or 20% unsalted sour buttermilk to buffaloe's or goat's milk proportionally increased acidity and decreased pH, T.S., fat and T.N. contents.
M. lsmail, Y. Abdel-Kader, EI-Tahra Ammar, A. EI-Shazly,   +3 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