Results 11 to 20 of about 7,352 (255)
An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics. [PDF]
Compr Rev Food Sci Food SafABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Tossou MW +5 more
europepmc +2 more sources
SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.PART 1. LYTIC PROPERTIES OF PHAGE ASSOCIATIONS [PDF]
Техника и технология пищевых производств, 2017 The common cause of lactic acid process braking in the production of fermented foods is bacteriophages which determine the significance of phage problem for cheese-making and relevance of research.
Tkachenko V.V. +2 more
doaj +1 more source
Пищевые системы, 2023 Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis. The flavor bouquet of ripening cheeses is formed as a result of changes in all the components of milk.
V. A. Mordvinova +3 more
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Study of the possibility of producing semi-hard cheeses from frozen goat’s milk
Пищевые системы, 2023 The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of ...
V. A. Mordvinova +3 more
doaj +1 more source
Application of Agri-Food By-Products in Cheesemaking
Antioxidants, 2023 Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities ...
G. Difonzo +4 more
semanticscholar +1 more source
Technological and methodological aspects of the production of low- and lactose-free dairy products
Пищевые системы, 2021 The features of technologies for low- and lactose-free dairy products, which provide for special operations to hydrolyze lactose or remove it using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered.
Ju. V. Nikitina +3 more
doaj +1 more source
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga [PDF]
, 2018 Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes.
Balzan, Stefania +8 more
core +5 more sources
Eyes in cheese: reasons for formation and methods of assessment
Пищевые системы, 2021 The results of scientific research of the process of eyes formation in cheeses depending on the molding method and modes of pressing the cheese mass; the type of gassing microorganisms that make up the starter culture; rheological properties of curd; the
O. V. Lepilkina +2 more
doaj +1 more source
Evaluation of microbiological risks in cream as a raw material for buttermaking
Пищевые системы, 2022 The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for ...
G. M. Sviridenko +2 more
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Dairy, 2023 Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration.
E. Pappa, E. Kondyli
semanticscholar +1 more source