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 +3 more
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Turkish Journal of Agriculture: Food Science and Technology, 2022 A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus ...
Nayana Kumari Narayana +1 more
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EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. [PDF]
Journal of Food and Dairy Sciences, 2006 Mozzarella cheese was made from mixtures of buffaloel’is and cow’ 5 milk (1 1). buffaloell and goatDs milk (1:1) or cowllls and goatDs milk (1‘1) using only 0 5% yoghurt starter. 0.?5% GDL or admixture of 0.25% yoghurt starter + 0.37% GDL.
M. lsmail,, Y. Abdel-Kader,
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The effect of whey type on the yield and quality characteristics of Urda
Mljekarstvo, 2022 In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval.
Aleksandar Chadikovski +3 more
doaj
TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO) II- EFFECT OF TYPE OF MILK ON THE QUALITY OF QUESO BLANCO CHEESE [PDF]
Journal of Food and Dairy Sciences, 2009 Milk of 3% fat was processed into Queso Blanco cheese namely, cows'(C) milk (T1), buffaloes (B) milk (T2), admixture of cows' and buffaloes milk 1:1 (T3), C+B 3:1 (T4), C+B 1:3 (T5) and cows milk with 1% skim milk powder (SMP) (T6), 2% SMP (T7) and 4 ...
W. E. El-Sharaihy +2 more
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Relationships between Italian Mediterranean Buffalo milk compounds
Italian Journal of Animal Science, 2010 The percentages of dry matter (DM), protein, casein, fat, lactose, solidsnot- fat and ash of milk and the characteristics of the curd (31 components and/or characteristics) were evaluated on 326 milk samples collected from 60 buffaloes every 50 days. The
L. Zicarelli +6 more
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TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO): 1- EFFECT OF COAGULATING AGENT ON QUESO BLANCO CHEESE PROPERTIES MADE FROM COWS OR BUFFALOES MILK . [PDF]
Journal of Food and Dairy Sciences, 2009 Queso Balanco cheese made from cows or buffaloes milk standardized to 3% fat. As acidulants three organic acids namely , lactic , Citric and acetic acids were applied while , to the fourth treatment, pure yoghurt culture was added to the milk at 42 Co ...
W. El-Sharaihy +2 more
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Foods, 2021 The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese ...
Samir Kalit +6 more
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Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation [PDF]
Al-Qadisiyah Journal For Agriculture Sciences, 2023 In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta cheese using heat treatment with acid and Best Ricotta which manufactured by heating without addition of acid.
Rahela Qader +2 more
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Molecules, 2022 The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution.
Małgorzata Pawlos +3 more
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