Results 51 to 60 of about 17,315 (292)

β-Casein A2 affects milk renneting properties, cheese yield before and after ripening, and alters the texture of Caciotta cheese produced in field conditions

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, L. Degano, P. Carnier, V. Bonfatti   +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

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese

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, Rui Barros, Jorge A. Saraiva, Ana M. P. Gomes   +3 more
doaj   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

Propriedades de queijo tipo minas frescal probiótico do leite de búfala (Bubalus bubalis) e o seu emprego como matriz protetora de Bifidobacterium BB-12 [PDF]

, 2014
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Este trabalho visou elucidar o efeito da adição de Bifidobacterium BB-12 em um queijo tipo Minas ...
Verruck, Silvani
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

The influence of chemical composition of milk on yield of semi-hard cheese

, 2010
The aim of paper was to examine the impact of the milk quality on yield of semi-hard naturally dried cheese, produced in cheese plant factory ZZ 'Cijevna' in Podgorica.
M. Bojanic-Rasovic, R. Rasovic, N. Nikolic, S. Mirecki   +3 more
core   +1 more source

Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐Benitez   +5 more
wiley   +1 more source

STUDY OF THE EFFECT OF BETA-LACTOGLOBULIN AND PIT-1 GENES IN COWS ON HARD CHEESE PRODUCTION [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development
The yield of hard cheese depends on the amount and ratio of milk components. Moreover, the yield of cottage cheese is significantly influenced by genetic variants of milk protein and other genes.
Volodymyr LADYKA, Yuriy SKLIARENKO, Nataliia BOLHOVA, Viktoriia VECHORKA, Yuliia PAVLENKO, Tetiana SYNENKO, Alona MALIKOVA   +6 more
doaj  

QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS [PDF]

Journal of Food and Dairy Sciences, 2009
Four batches of soft cheese (Dani cheese) were made from milk of Zaraibi (Z) and Damascus (D) goats coagulated with rennet with or without starter. Yield of fresh cheese and loss of cheese weight, as well as contents of fat, protein, acidity, pH value ...
Amera S. El-Rahmani, T. A. M. Ashmawy, A. E. Abd El-Khalek, T. A. Nassib   +3 more
doaj   +1 more source