Results 91 to 100 of about 7,352 (255)

Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By‐Products and Waste

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.
Abstract This review systematically explores the emerging use of food by‐stream materials in 3D printing (3DP) applications, addressing the pressing need for sustainable resource utilization in the food sector. The review evaluates the potential of food by‐products and waste, ranging from agricultural, animal, marine, microbial fermented biomass, and ...
Mohammed A. Bareen, Derossi Antonio, Maria G. Corradini, Caporizzi Rossella, D'Incecco Paolo, Sindaco Marta, Severini Carla   +6 more
wiley   +1 more source

Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking.

Food Chemistry, 2020
This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein similarly
Maria Z. R. Silva, João P S Oliveira, M. Ramos, D. Farias, C. A. de Sá, J. A. C. Ribeiro, A. F. Silva, J. S. de Sousa, R. A. Zambelli, A. C. da Silva, G. Furtado, T. B. Grangeiro, M. S. Vasconcelos, S. R. Silveira, C. D. Freitas   +14 more
semanticscholar   +1 more source

Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese

Food Frontiers, Volume 6, Issue 4, Page 2052-2064, July 2025.
Reuse of UHT milk close to expiring and almond okara in the production of fresh cheese. ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production.
Claudia Antonino, Giuseppe Natrella, Giusy Rita Caponio, Lilia Zago, Graziana Difonzo, Michele Faccia   +5 more
wiley   +1 more source

Effects of Seasonal Variation in Milk Composition on the Quality of Pizza Cheese [PDF]

, 1999
End of Project ReportThe main aims of this study were to investigate the effects of diet and lactation stage on the composition and cheesemaking quality of milk produced under controlled conditions.
Connolly, J.F., Guinee, Timothy P., Kelly, Paul M, O'Brien, Bernadette   +3 more
core  

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality [PDF]

, 2015
The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100 ...
A.S. Grandison, Auldist, Banks, Banks, Banks, Banks, Barlowska, Bliss, C.C. Fagan, Capper, Cooper, Czerniewicz, Fernández-Vázquez, Frederiksen, Friedman, Geary, Grandison, Guinee, Halmos, Hayes, J.H. Bland, Jensen, Kielczewska, Lawrence, Lin, Lucey, Lundstedt, Okigbo, O’Riordan, Shama, Storry, Sundekilde, Szczesniak, Thompson, Van Slyke, Whitehead   +35 more
core   +1 more source

Compatibility of commercially produced protective cultures with common cheesemaking cultures and their antagonistic effect on foodborne pathogens.

Journal of Food Protection, 2020
The documented survival of pathogenic bacteria including Listeria monocytogenes (LM), shiga toxin-producing Escherichia coli (STEC), and Salmonella during the manufacture and aging of some cheeses highlights the need for additional interventions to ...
Catherine Gensler, Stephanie R B Brown, Sulaiman F. Aljasir, D. D’Amico   +3 more
semanticscholar   +1 more source

Probiotic Minas Frescal cheese added with Wezmannia coagulans GBI‐30: Proteomic analysis, rheological properties and fatty acid composition

International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.
Increased release of bioactive peptides with antihypertensive and antimicrobial effects. Improved fatty acid profile with higher unsaturated fatty acid concentrations. Enhanced rheological properties resulting in firmer, more cohesive cheese texture.
Thais Cristina M Silva, Gustavo Luis P A Ramos, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Sinara Teixeira, Stanislau Bogusz Junior, Andresa Carla Feihrmann, Marcos Raphael F Silva, Eliane T Mársico, Mônica Q Freitas, Erick A Esmerino, Cássia P Barros, Adriano G Cruz   +13 more
wiley   +1 more source

STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

Пищевые системы, 2019
The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density ...
E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova   +3 more
doaj   +1 more source

The milk metabolome and its potential utilisation for enhanced dairy processing

International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.
The milk metabolome can be affected by a variety of different intrinsic and extrinsic factors, which can subsequently affect important parameters of milk quality and processability. This review explores this relationship and provides an overview of the topic of milk metabolomics as an ever‐evolving field of study.
Paula Rojas‐Gómez, Raghunath Pariyani, Noel A McCarthy, Lorraine M Bateman, James A O'Mahony, Tom F O'Callaghan   +5 more
wiley   +1 more source

Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

Italian Journal of Food Safety, 2014
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk.
Elena Dalzini, Elena Cosciani-Cunico, Chiara Sfameni, Paola Monastero, Paolo Daminelli, Marina Nadia Losio, Giorgio Varisco   +6 more
doaj   +1 more source