Results 41 to 50 of about 1,571,166 (296)
QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE [PDF]
Arab Universities Journal of Agricultural Sciences, 2005 10%) with adding 1% activated commercial starter cultures of YC-X11 (Str. thermophilus and Lb. delbruekii ss. bulgaricus, T1), Bio Profit (Lb rhamnosus and Propio. freudenreichii ss. shermanii, T2) and LC 705 (Lb. casei, T3).
O.I.; A.A. Askar El-Batawy, +2 more
doaj +1 more source
Foods, 2021 Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-
Ahmed R. A. Hammam +3 more
doaj +1 more source
Cheddar Cheese Yields in New York
Journal of Dairy Science, 1984 Abstract Cheese yields and yield efficiency were monitored in four large Cheddar cheese plants in New York state. The yearly average theoretical Cheddar cheese yield for all four plants was 9.88 kg/100kg of milk while the actual moisture and salt adjusted yield was 9.42 kg/100kg. Major cheese yield losses were due to low fat recovery. Average milk fat
D.M. Barbano, J.W. Sherbon
openaire +1 more source
Food Chemistry: XCheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health.
Azra Akbar +3 more
doaj +1 more source
Gut Microbial Topology and Metabolic Signatures Associated With Colorectal Neoplasia
Advanced Science, EarlyView.The gut microbiota organizes into two robust association patterns linked to colorectal neoplasia risk. Topological shifts in microbial networks are associated with metabolite alterations and may shape host responses during disease development. ABSTRACT Alterations of gut microbial communities impact health.
Kai Song +13 more
wiley +1 more source
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models [PDF]
, 1978 Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core
Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
Journal of Dairy Science: The aim of this study was to investigate the effect of β-CN genetic variants on milk coagulation properties, curd and cheese yield, efficiency of cheesemaking, and quality of Caciotta cheese after 15 d of ripening. Thirty-three cheesemaking experiments
S. Faggion +3 more
doaj +1 more source
THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2014 To study the effect of direct acidification either by using organic acids or natural source of these acids on the properties and quality of Mozzarella cheese, Lactic and acetic acids as organic acids and lemon, orange and pomegranate juice were used in ...
M. Abo-srea, M. Abd El Aziz
doaj +1 more source
Foods, 2022 Serra da Estrela protected designation of origin (PDO) cheese is manufactured with raw milk from Bordaleira and/or Churra Mondegueira da Serra da Estrela sheep breeds.
Rita S. Inácio +3 more
doaj +1 more source