Results 101 to 110 of about 7,352 (255)

Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics [PDF]

, 2019
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera.
Alitonou, Guy Alain, Bankolé, Ibidjokè Rachidatou, Durand, Erwann, Hodonou, Myriam Mondoukpè, Mazou, Mouaïmine, Tchobo, Paul Fidèle   +5 more
core   +1 more source

Animal factors affecting the cheese‐making properties and the heat coagulation time of milk from dairy sheep in a New Zealand flock

New Zealand Journal of Agricultural Research, Volume 68, Issue 3, Page 630-647, June 2025.
ABSTRACT The objective of this study was to evaluate the effect of animal factors on the cheese‐making properties and on the heat coagulation time of milk from individual dairy sheep in a New Zealand flock. A total of 521 individual records were obtained from a seasonal pasture‐based flock of 169 ewes milked once‐a‐day, from 50 to 182 days in milk.
Ana C. Marshall, Nicolas Lopez‐Villalobos, Simon M. Loveday, Mike Weeks, Warren McNabb   +4 more
wiley   +1 more source

Use of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milk

Пищевые системы
The authors propose a method for disclosing the adulteration of natural fresh milk by adding powdered milk, based on a quantitative assessment of the content of products of the initial stage of the Maillard reaction, which are a specific indicator of the
D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova   +3 more
doaj   +1 more source

Genetic Variants of Milk Proteins - Relevance to Milk Composition and Cheese Production. [PDF]

, 1999
End of Project ReportObjectives: (i) to develop rapid screening procedures for the determination of milk protein polymorphism (genetic variants) (ii) to determine the frequency distribution of milk protein genetic variants in a large population of ...
Connolly, J.F., Fitzgerald, Richard J., Guinee, Timothy P., Harrington, D., Mehra, Raj, Murphy, J.J., Walsh, Daniel   +6 more
core  

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source

Associations Between Polymorphisms of the CSN1S1, CSN1S2, CSN2 and CSN3 Genes and Milk Composition Traits in Holstein Cattle

Veterinary Medicine and Science, Volume 11, Issue 3, May 2025.
Caseins are the most common proteins present in cow's milk. The genotypes of CSN1S1, CSN1S2, CSN2 and CSN3 genes were studied to see how they affected milk components. Significant variations in SNF, protein and lactose levels were found between CSN2 genotypes in Holstein cows.
Ahmet Fatih Demirel, Bahattin Çak
wiley   +1 more source

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

Biotic Interactions Shape the Ecological Distributions of Staphylococcus Species. [PDF]

, 2016
Many metagenomic sequencing studies have observed the presence of closely related bacterial species or genotypes in the same microbiome. Previous attempts to explain these patterns of microdiversity have focused on the abiotic environment, but few have ...
Cosetta, Casey M, Dutton, Rachel J, Kamelamela, Noelani, Kastman, Erik K, Norville, Josh W, Wolfe, Benjamin E   +5 more
core   +2 more sources

The impacts of a typical dairy cow crossbreeding strategy on Cheddar cheesemaking efficiency, nutrition and quality

International Journal of Dairy Technology, Volume 78, Issue 2, April–June 2025.
Crossbreeding can enhance genetic diversity and improve herd health and fertility. No practical adverse impacts were detected in Cheddar cheese produced from a typical crossbred system. Jersey‐Holstein‐Friesian and Holstein‐Friesian derived Cheddar showed no significant differences in processing efficiency, nutrition and quality.
Richard M Page, John T Tobin, Kieran N Kilcawley, David T Mannion, Brendan Horan, James A O'Mahony, Tom F O'Callaghan, Prabin Lamichhane   +7 more
wiley   +1 more source

Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk

Пищевые системы
Express methods for estimating the intensity of heat treatment of milk are necessary in industry and in research work. For this reason, there are many ways to measure this parameter, which are based on different physical principles, including ...
D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova   +3 more
doaj   +1 more source