Results 41 to 50 of about 17,315 (292)
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
THE INFLUENCE OF DIFFERENT STARTER CULTURES ON CHEESE YIELD AND MASS LOSS DURING RIPENING PERIOD OF WHITE BRINED CHEESE [PDF]
, 2018 White brined cheese yield is an important economic indicator in cheese production and it is presented as an amount of product obtained from 100 liters of milk. Cheese yield is one of the keys to improve the economy of cheese production.
Makarijoski, Borche +5 more
core +2 more sources
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
Prediction of Mozzarella Cheese Yield from Milk Composition
, 1982 This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese.
Abu-Tarboush, Hamzah M.
core +1 more source
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats [PDF]
, 2018 Little is known about the complex process of cheesemaking at the individual level of dairy goats because of the difficulties of producing a high number of model cheeses. The objectives of this work were (1) to study the cheesemaking ability of goat milk;
Vacca, Giuseppe M +15 more
core +1 more source
Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core
Advanced Electronic Materials, EarlyView.A fully edible wheat bran–algae substrate is fabricated through scalable mould‐compression and spray‐coating, enabling robust, food‐grade platforms for sustainable electronics. A chitosan barrier improves water resistance and ink compatibility, while activated‐carbon conductive films form uniform electrodes with Ohmic behaviour.
Jaz Johari +7 more
wiley +1 more source
Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese [PDF]
, 2007 The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated.
Pereira, Carlos D. +2 more
core
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
wiley +1 more source