Results 81 to 90 of about 1,571,166 (296)
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese
, 2004 Pecorino is a traditional sheep’ cheese manufactured in the Abruzzo region (Central Italy). In an artisanal plant were produced two experimental lots of cheeses: A, with raw milk and without starter; B, with pasteurized milk and addition of lactic acid ...
Suzzi G. +8 more
core +1 more source
Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
Journal of Dairy Science, 1982 Sodium hexametaphosphate, a polyelectrolyte capable of precipitating whey proteins, was added to milk manufactured into cottage cheese to determine its effect upon yield and composition. Fresh skim milk, fortified with nonfat dry milk to 9% solids, was vat pasteurized and divided between two 200-liter vats.
S.T. Dybing +3 more
openaire +1 more source
Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese [PDF]
, 1977 A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Buffalo milk: proteins electrophoretic profile and somatic cell count
Italian Journal of Animal Science, 2011 Water buffalo milk differs from the cow’s milk for greater fat and protein content, very important features in cheese making. Proteins, casein and whey-proteins in particular, are the most important factors determining cheese yield.
S. Mattii, B. Tommei, M. Pasquini
doaj +1 more source
Journal of Dairy Science, 1999 This study investigated the effect of milk fat content, in the range 0.54 to 3.33% (wt/wt), on rennet coagulation properties and the composition, actual yield, and predicted yield, as determined by the Van Slyke formula, of low-fat, half-fat, reduced-fat, and full-fat Cheddar cheeses.
M.A. Fenelon, T.P. Guinee
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Effect of Milk-Clotting Enzymes on Cheese Yield
Journal of Dairy Science, 1990 Abstract Stirred curd cheese was manufactured to determine the effects of six milk-clotting enzymes on yield. Concentrations of calf rennet, recombinant chymosin, 50:50 blend of calf rennet and bovine pepsin, and proteases from Mucor miehei, Mucor pusillus var. Lindt, and Endothia parasitica were adjusted to give equal clot times. Forty-eight vats
Z. Ustunol, C.L. Hicks
openaire +1 more source