Results 71 to 80 of about 17,315 (292)

Wine Tourism as a Catalyst for Sustainable Performance: The Mediating Role of Corporate Legitimacy and Green Innovation

Agribusiness, EarlyView.
ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó, Eduardo Sánchez‐García, Bartolomé Marco‐Lajara, Luis A. Millán‐Tudela   +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

Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese [PDF]

, 2017
Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors ...
Adriano Henrique do Nascimento RANGEL, GALVÃO JÚNIOR,José Geraldo Bezerra, Aguiar, Emerson Moreira, URBANO,Stela Antas, RANGEL,Adriano Henrique do Nascimento, José Geraldo Bezerra GALVÃO JÚNIOR, Danielle Cavalcanti SALES, AGUIAR,Emerson Moreira, TONHATI,Humberto, GUILHERMINO,Magda Maria, Guilhermino, Magda Maria, Urbano, Stela Antas, SALES,Danielle Cavalcanti, Tonhati, Humberto [UNESP], Emerson Moreira AGUIAR, BEZERRA,Maria de Fátima, Sales, Danielle Cavalcanti, Stela Antas URBANO, Rangel, Adriano Henrique do Nascimento, Humberto TONHATI, Bezerra, Maria de Fátima, Maria de Fátima BEZERRA, Magda Maria GUILHERMINO, Galvão Júnior, José Geraldo Bezerra   +23 more
core   +1 more source

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

Agribusiness, EarlyView.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source

EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE [PDF]

Journal of Food and Dairy Sciences, 2010
Ricotta cheese made from sweet or salted Ras cheese whey coagulated with heat and direct acidification with acetic and  lactic acid to  pH 5.8-5.9 at 87.88°c, It was previously mentioned that cheese made by acetic acid  achieved a higher total score ...
M. Refaey, E. El-Sokkary, M. Gomaa
doaj   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese [PDF]

Journal of Food and Dairy Sciences, 2019
Four samples of Feta cheese 5 Kg/each made by substituting buffalo milk fat with palm kernel oil (PKO). The substituting ratios were 25%, 50%, 75% and 100% (PKO) to milk fat (MF). Fat content of the obtained cheese was 40% fat/dry matter. A control batch
N. Younis, S. Osman, F. Abed El Malek
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, J. O’Leary, B.E. Langlois   +2 more
openaire   +1 more source

The Role of Actual and Purported Origin in e‐Commerce Wine Pricing: Evidence From Italian and French Names on Labels

Agribusiness, EarlyView.
ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi, Amir Maghssudipour, Gianluca Stefani   +2 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, A. Khalil, Eltahra Ammar, M. Ismail   +3 more
doaj   +1 more source