Milk quality and cheese diversification [PDF]
, 2013 peer-reviewedAbolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets ...
Sheehan, Diarmuid (JJ)
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The art of natural cheesemaking by David Asher
Canadian Food Studies, 2016 Cheese wasn’t designed. Cheeses were, and are, products of specific geographical, economic, ecological, and cultural circumstances. And so in the history of cheesemaking we see the history of agriculture, of trade, of places, and people.
Christopher Yap
doaj +1 more source
The Effects of Processing and Ripening on the Quality of Pizza Cheese [PDF]
, 1999 End of Project ReportThe main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality.
Auty, Mark +4 more
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Frontiers in Microbiology, 2017 This study explored the bacterial diversity of brines used for cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian cheeses were collected in 14 commercial ...
Marilena Marino +7 more
semanticscholar +1 more source
Federal Order Product Price Formulas and Cheesemaker Margins: A Closer Look [PDF]
Agricultural and Food Policy, Demand and Price Analysis,
Gould, Brian W., Jesse, Edward V.
core +1 more source
2013 Annual Report of UVM Extension and the Vermont Agricultural Experiment Station [PDF]
, 2014 2013 Annual report of outreach and research from UVM Extension and Vermont Agricultural Experiment ...
UVM Extension and Vermont Agricultural Experiment Station
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Improving the Quality of European Hard Cheese by controlling interactions between Lactic Acid Bacteria and Propionic Acid Bacteria (LAB/PAB) (Stimulation of Propionic Acid Bacteria by Lactic [PDF]
, 2001 End of Project ReportTeagasc acknowledges with gratitude grant aid under the EU Framework Programme (FAIR 96-CT-1024).In the manufacture of Swiss-type cheese two successive fermentations occur.
Cogan, Tim +4 more
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Section 102: The California Make Allowance Issue [PDF]
Agricultural and Food Policy, Livestock Production/Industries,
Jesse, Edward V.
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Enterococci in Food Fermentations: Functional and Safety Aspects [PDF]
, 2001 End of Project ReportTeagasc acknowledges with gratitude financial assistance from the EU Framework Programme. This project was part of a larger EU funded Shared Cost project (FAIR-CT97-3078)Enterococci are natural residents of the human and animal ...
Cogan, Tim +3 more
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The Application of On-line Sensors and Novel Control Technologies for Food Processing [PDF]
, 1999 End of Project ReportThe objective of this research was to apply on-line continuous sensors in food processing, in particular in cheese and milk powder manufacture, in order to improve process control, for example, by achieving higher quality ...
Duffy, Arthur +3 more
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