Results 81 to 90 of about 17,315 (292)
Impact of Milk Preacidification with CO2 on Cheddar Cheese Composition and Yield [PDF]
Journal of Dairy Science, 2004 Preacidification of milk for cheese making may have a beneficial impact on increasing proteolysis during cheese aging. Unlike other acids, CO(2) can easily be removed from whey. The objectives of this work were to determine the effect of milk preacidification on Cheddar cheese composition, the recovery of individual milk components, and yield.
B K, Nelson, J M, Lynch, D M, Barbano
openaire +2 more sources
Agribusiness, EarlyView.ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani +6 more
wiley +1 more source
Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises
Agribusiness, EarlyView.ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
Relationship of season with milk characteristics, yield, and shelf life of cheese in a hot climate [PDF]
The objective of the study was to determine if there is a relationship between environmental conditions on cheese yield and shelf-life of pasta filata cheese (Oaxaca) made in a production unit in the Valle de Mexicali, Baja California, Mexico.
Sosa-Gordillo, Jesús F. +4 more
core +2 more sources
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT The global trend toward sustainable and intensified bioprocesses is driving innovation in the design and scalable synthesis of liposomal nanocarriers, a cornerstone of modern drug delivery. For decades, these nanosystems have relied exclusively on polyethylene glycol (PEG) for their sustained circulation in vivo, but they are currently ...
Chandra Has
wiley +1 more source
Journal of Applied Polymer Science, EarlyView.Commercial PP packaging grades span wide ranges in melt flow rate and stiffness, defining distinct application‐specific property spaces. Post‐consumer rigid PP products populate these spaces heterogeneously, with processing method and degradation shifting properties beyond virgin grade benchmarks.
Moritz Mager +3 more
wiley +1 more source
Denaturation of milk proteins and their influence on the yield of fresh cheese [PDF]
, 2017 To determine the denaturation of milk proteins by the effects of heat treatment on pasteurization and to establish their influence on the yield of the fresh cheese manufactured, 20 laboratory- scale controlled trials and 40 plant productions were made ...
Mejía-López, Ana +2 more
core +2 more sources
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