Proposals for Multiple Component Pricing in Midwest Federal Milk Marketing Orders [PDF]
Agricultural and Food Policy, Demand and Price Analysis, Livestock Production/Industries,
Jesse, Edward V.
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αS1-casein genetic variants in Sarda goat breed [PDF]
, 2003 Sardinia plays an important role in Italian goat breeding; this is due not only to the high extent of its patrimony and production, but also to the fact that the main breed, the Sarda goat, represents an interesting biodiversity source.
Bini, Pier Paolo +5 more
core
High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses [PDF]
, 2015 peer-reviewedBackground The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties.
Cotter, Paul D. +6 more
core +1 more source
Sustainable utilisation of salty whey generated during cheese manufacture: A review
International Journal of Dairy Technology, Volume 78, Issue 2, April–June 2025.This review highlights innovative strategies for the sustainable utilisation of salty whey—an underutilised by‐product of cheese production. It explores desalination methods, biotechnological applications and circular economy opportunities, offering practical insights to enhance resource efficiency and reduce environmental impacts in the global dairy ...
Viraj Weerasingha +3 more
wiley +1 more source
Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
Техника и технология пищевых производствAs the range of domestic cheeses has increased, Russian cheese industry needs new monospecific starters with multidirectional or targeted actions. Advanced monospecific concentrates with strong proteolytic properties boost proteolysis, reduce ripening ...
Sorokina Ninel +3 more
doaj +1 more source
Calf rennet production and its performance optimization [PDF]
, 2018 Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum.
Balasubramanian, Nedumaran +1 more
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Sources of soapy off‐flavor in clear acidic whey protein beverages
Journal of Food Science, Volume 90, Issue 3, March 2025.Abstract Clear acidic protein beverages are made with whey protein isolate (WPI) due to its solubility at pH 3.3. These beverages can display a soapy off‐flavor, which is not detected at neutral pH. Our hypothesis was that medium chain fatty acids are the source of this off‐flavor.
Anita R. Best +3 more
wiley +1 more source
A multi-omics approach to evaluate the quality of milk whey used in Ricotta cheese production [PDF]
, 2016 In the past, milk whey was only a by-product of cheese production, but currently, it has a high commercial value for use in the food industries. However, the regulation of whey management (i.e., storage and hygienic properties) has not been updated, and ...
Andreani +45 more
core +3 more sources
Пищевые системыThe article presents the results of studies of the effect of spore-forming bacteria on the quality and storability of butter depending on the method of its production — cream churning (CC) or high-fat cream transformation (HFCT).
G. M. Sviridenko +2 more
doaj +1 more source
Uji Kadar Lemak Keju Cheddar dengan Variasi Bahan Baku (Sapi, Kambing) Serta Variasi Jenis Starter (Streptococcus Lactis, Rhizophus Oryzae). [PDF]
, 2017 Keju merupakan produk olahan susu. Dalam pembuatan keju penting sekali peranan starter, Mikroorganisme yang paling banyak digunakan dalam starter, khususnya starter keju adalah kelompok bakteri asam laktat (BAL) yang mampu menghasilkan asam. Tujuan dari
Estikomah, S. A. (Solikah)
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