Results 141 to 150 of about 7,352 (255)

β-Casein A2 affects milk renneting properties, cheese yield before and after ripening, and alters the texture of Caciotta cheese produced in field conditions

Journal of Dairy Science
: The aim of this study was to investigate the effect of β-CN genetic variants on milk coagulation properties, curd and cheese yield, efficiency of cheesemaking, and quality of Caciotta cheese after 15 d of ripening. Thirty-three cheesemaking experiments
S. Faggion, L. Degano, P. Carnier, V. Bonfatti   +3 more
doaj   +1 more source

Effect of ultrafiltration on the cheesemaking properties of donkey milk

International Dairy Journal, 2023
G. Natrella, A. Maggiolino, P. De Palo, Marina Mefleh, M. Faccia   +4 more
semanticscholar   +1 more source

Microbiological Quality And Safety Issues in Cheesemaking

Microbiology Spectrum, 2014
ABSTRACT As the manufacture of cheese relies in part on the select outgrowth of microorganisms, such conditions can also allow for the multiplication of unwanted contaminants. Milk ultimately becomes contaminated with microorganisms originating from infection, the farm environment, and feedstuffs, as well as milking and processing equipment ...
openaire   +2 more sources

Isolation of extracellular vesicles from byproducts of cheesemaking by tangential flow filtration yields heterogeneous fractions of nanoparticles.

Journal of Dairy Science, 2021
Sonal Sukreet, C. Braga, Thuy T. An, J. Adamec, J. Cui, B. Trible, J. Zempleni   +6 more
semanticscholar   +1 more source

Significance of Lactobacilli in Cheddar Cheese [PDF]

, 1998
End of Project ReportThe objectives of this project were to isolate and identify the non-starter lactobacilli in mature Cheddar cheese, identify strains which impart mature flavours to cheese and determine their role in developing cheese flavour.
Beresford, Tom, Cogan, Tim, Drinan, Finbarr, Fitzsimons, Nora, Palles, Tony   +4 more
core  

Influence of Enterococci and Thermophilic Starter Bacteria on Cheddar Cheese Flavour [PDF]

, 1998
End of Project ReportThis project set out to identify suitable enterococci and thermophilic starter strains which could be added to the cheese during manufacture (as starter adjuncts) with the specific aims of enhancing flavour during ripening as well as
Beresford, Tom, Carroll, N., Cogan, Tim, Deasy, B., Drinan, D., Piveteau, P., Tobin, S., Wallace, J.   +7 more
core  

Cow milk coagulation: process description, variation factors and evaluation methodologies. A review

Biotechnologie, Agronomie, Société et Environnement, 2017
Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese.
Troch, T., Lefébure, E., Baeten, V., Colinet, F., Gengler, N., Sindic, M.   +5 more
doaj  

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process. [PDF]

Front Microbiol, 2023
Levante A, Bertani G, Marrella M, Mucchetti G, Bernini V, Lazzi C, Neviani E.   +6 more
europepmc   +1 more source

Small family cheesemaking in Mexico: Microbial quality and good manufacturing practices. [PDF]

JDS Commun
Ibarra-Sánchez LA, Olvera-Aguilar AL, Caltzontzin-Fernández KK, Cabrera-Luna JA.   +3 more
europepmc   +1 more source

Environmental co-operatives reconnect farming, ecology and society [PDF]

Regional diversity, diversified farming styles and endogenous development are hot issues in the current political debate on European agriculture. This article presents a historical overview of development experiences and elaborates on the emergence of ...
Ploeg, J.D., van der, Renting, H.
core   +2 more sources