Results 191 to 200 of about 7,352 (255)

The Practice of Soft Cheesemaking

Nature, 1918
openaire   +2 more sources

Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization. [PDF]

Foods
Câmara SPA, Maduro Dias C, Nunes HPB, Martin R, Pimentel F, Gomes JV, Silveira MDGA, Rosa HJD, Dapkevicius A, Borba AES, Dapkevicius MLNE.   +10 more
europepmc   +1 more source

Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities. [PDF]

NPJ Biofilms Microbiomes
Valentino V, Magliulo R, Balivo A, Krysmann AM, Calvanese CM, Esposito A, Sequino G, Genovese A, Porcellato D, Ercolini D, De Filippis F.   +10 more
europepmc   +1 more source

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Microbial screening of animal skin bags used in traditional cheesemaking.

Journal of food microbiology, 2023
Bouhezza is a traditional Algerian cheese produced and ripened in goatskin bags called Djeld. The aim of this study was to characterize the microbial ecosystem from Djeld (fresh and dried Djeld for making Bouhezza cheese) and the changes introduced by ...
Asma Senoussi, O. Aissaoui‐Zitoun, Haroun Chenchouni, Sana Senoussi, Zineddine Saoudi, C. Pediliggieri, M. Zidoune, Stefania Carpino   +7 more
semanticscholar   +1 more source

Milk and cheesemaking whey as a sustainable source of extracellular vesicles: Exploring large-scale isolation methods with industrial and potential therapeutic applications.

Pharmacological Research
Milk extracellular vesicles (EVs) represent promising drug delivery platforms, yet current isolation methods face scalability challenges. Ultracentrifugation (UC), the gold standard, is expensive and energy-intensive, limiting pharmaceutical and ...
Andrea Del Saz-Lara, María‐Carmen López de las Hazas, J. Tomé-Carneiro, Carmen Mazarío-Gárgoles, Judit Gil-Zamorano, Livia Balaguer, Lorena del Pozo-Acebo, A. González‐Sarrías, M. Ávila-Gálvez, J. C. Espín, Diego Gómez-Coronado, F. Visioli, Alberto Dávalos   +12 more
semanticscholar   +1 more source

Cheese eK-Book: a new web-based medium for capitalising on, structuring and transferring cheesemaking knowledge and know-how

J. Documentation
PurposeThis paper aims to address the challenges faced by the cheese industry, particularly concerning the preservation and transfer of traditional cheesemaking knowledge.
Cédric Baudrit, Christophe Fernandez, Julien Couteaux, Patrice Buche, Nadège Bel, Cécile Charles, Eric Notz   +6 more
semanticscholar   +1 more source

Mechanization of cheesemaking

1998
Attempts at the mechanization of cheesemaking operations began in earnest in the 19th Century. The first of the irksome tasks performed by the cheese-maker was the stirring of curds in the vat, while the turning of cheese on the shelves in the store was a task assigned to farm labourers.
R. K. Robinson, R. A. Wilbey
openaire   +1 more source