Results 61 to 70 of about 1,571,166 (296)
ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY [PDF]
Journal of Food and Dairy Sciences, 2003 Ras cheese was manufactured from standardized pasteurized buffaloes' milk. Slurry of fully ripened Ras cheese was added 10 cheese milk as well as cheese curd at different concenbations.
M. el-Sissi,
doaj +1 more source
New product development opportunities for Irish companies in the British cheese market [PDF]
, 2008 End of Project ReportThe primary objective of this research was to identify innovative cheese concepts appropriate for UK consumers and suitable for Irish industry to manufacture.
Cowan, Cathal, Downey, Gerard
core +1 more source
Accidents in the Chemical Industry: A Scoping Review Focused on Causal Factors
American Journal of Industrial Medicine, EarlyView.ABSTRACT Background Although occupational safety in the chemical industry is an area of ongoing research worldwide, chemical incidents continue to occur, indicating the need to review the causes, assist in safety management, and identify problems in the quality of reporting. Methods A systematic search of studies published in English between January 1,
Željka Babić +7 more
wiley +1 more source
Advanced Physics Research, EarlyView.The schematic diagram shows the flow configuration of the model. The swirling flow of shear‐thinning materials is significantly investigated under the influence of mixed convection. In addition, heat and mass transfer flow characteristics along with gyrotactic microorganisms is also investigated. ABSTRACT Thermal conductivity, temperature gradient, and
Latif Ahmad +3 more
wiley +1 more source
QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES [PDF]
Journal of Food and Dairy Sciences, 2011 In order to overcome the undesirable to many Egyptian consumers aroma of goats milk cheese, flavouring essences, namely (cream, butter, Cheddar cheese, Edam cheese, Gouda cheese and Emmental cheese) were added to cheese milk. Results indicated that there
M. Ismail, M. Hamad
doaj +1 more source
Effect of Milk Storage on Cottage Cheese Yield
Journal of Dairy Science, 1980 Abstract The effect of storage of raw milk for up to 12 days at 5°C on the yield of cottage cheese was investigated. Grade A raw milks were obtained from the University of Kentucky dairy herd and from the bulk fluid milk supply at a local processor. Cottage cheese was manufactured by the short-set (5h) and long-set (14h) procedures.
E.B. Aylward +2 more
openaire +1 more source
Arthroscopy Techniques, EarlyView.Abstract This technical note describes a modified transtibial pullout repair for medial meniscus posterior root tear incorporating a barbed suture to improve fixation strength and load distribution. The technique combines 2 simple sutures placed near the torn root with a circumferential barbed suture passed through the posteromedial meniscocapsular ...
Nam Jun Baek +5 more
wiley +1 more source
PROPERTIES OF DOMIATI CHEESE AS AFFECTED BY BLENDING VARIOUS MILKINGS AND COLD STORAGE OF BUFFALO’S MILK [PDF]
Journal of Food and Dairy Sciences, 2011 The effects of mixing milk from different lactations and refrigerating storage of buffalo's milk for 24 or 48 hours on the characteristics of Domiati cheese were studied.
M. Eid +3 more
doaj +1 more source
The design of HACCP plan for a small-scale cheese plant [PDF]
, 2003 Plan BHazards analysis critical control points (HACCP) was developed as a management tool to provide a more structured approach to control identified hazards. It was first developed for the US manned space program to provide pathogen-free food.
Zhao, Mengyu
core
Biotechnology and Bioengineering, EarlyView.These results demonstrate that mixotrophic conditions drive both microbial community shifts and metabolic reprogramming, underscoring the importance of cultivation strategy and polyculture selection for targeted applications such as nutrient recovery and bioproduct generation.
Quyen Nham +3 more
wiley +1 more source