Results 201 to 210 of about 7,352 (255)
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272. “Slowness” in cheesemaking
Journal of Dairy Research, 1941Two cases of “slowness” in cheesemaking are reported in which the trouble was eliminated by changing the source of the starter.Attempts to isolate either bacteriophage or “non-acid” organisms failed.Abnormal milk had no effect on the rates of acid production when compared with control normal milk.A fall in the acidity of the whey draining from the ...
J. Harrison, D. V. Dearden
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1998
Although cheesemaking survived for 6000–7000 years as an ‘Art’ practised on the homestead or farm, the advance of scientific knowledge, while still incomplete, has enabled cheesemaking to expand from small-scale farm operations to the large-scale factory production of consistently sound cheese.
R. K. Robinson, R. A. Wilbey
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Although cheesemaking survived for 6000–7000 years as an ‘Art’ practised on the homestead or farm, the advance of scientific knowledge, while still incomplete, has enabled cheesemaking to expand from small-scale farm operations to the large-scale factory production of consistently sound cheese.
R. K. Robinson, R. A. Wilbey
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, 2020
The treatment of cheesemaking wastewater by means of four processes (CaCO3, Mg(OH)2, FeSO4 and FeCl3) has been investigated in order to reduce the total phosphorus, turbidity, total phenols, chemical oxygen demand (COD) and absorbances.
A. Prazeres +3 more
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The treatment of cheesemaking wastewater by means of four processes (CaCO3, Mg(OH)2, FeSO4 and FeCl3) has been investigated in order to reduce the total phosphorus, turbidity, total phenols, chemical oxygen demand (COD) and absorbances.
A. Prazeres +3 more
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Global Cheesemaking Technology
2017Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides
Papademas, Photis, Bintsis, Thomas
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The technology of cheesemaking
Endeavour, 1988Abstract The ancient craft of cheesemaking has developed into a biotechnological process drawing on the fields of technology, enzymology, microbiology, and biochemistry. Industrial cheesemaking requires a thorough understanding of the behaviour of both rennet and lactic-acid bacteria.
J Stadhouders, G van den Berg
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, 2020
Proteases from flowers of Algerian cultivated and wild cardoons were purified, characterised and compared with those purified from flowers of a Portuguese variety. Three cardosins (A0, A and B) were obtained from each variety.
Abdellah Zikiou +7 more
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Proteases from flowers of Algerian cultivated and wild cardoons were purified, characterised and compared with those purified from flowers of a Portuguese variety. Three cardosins (A0, A and B) were obtained from each variety.
Abdellah Zikiou +7 more
semanticscholar +1 more source
2008
This invention refers to a cheesemaking apparatus, particularly designed for dairy manufacturers willing to process small volumes of raw milk. The apparatus is made of stainless steel, allows sequential steps of coagulation, cutting and draining, and comprises mechanical performance with variable speed and reverse direction, via removable blades (1 ...
Malcata, Francisco Xavier Delgado Domingos Antunes +3 more
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This invention refers to a cheesemaking apparatus, particularly designed for dairy manufacturers willing to process small volumes of raw milk. The apparatus is made of stainless steel, allows sequential steps of coagulation, cutting and draining, and comprises mechanical performance with variable speed and reverse direction, via removable blades (1 ...
Malcata, Francisco Xavier Delgado Domingos Antunes +3 more
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International Dairy Journal, 2019
The use of reverse osmosis (RO) for cheese milk concentration has advantages including obtaining reusable low pollutant permeates and reducing milk transportation costs.
I. Dussault-Chouinard +2 more
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The use of reverse osmosis (RO) for cheese milk concentration has advantages including obtaining reusable low pollutant permeates and reducing milk transportation costs.
I. Dussault-Chouinard +2 more
semanticscholar +1 more source
2018
Cheese is the generic name for a group of fermented milk-based food products, produced in a wide range of flavors and forms throughout the world. The primary objective of cheesemaking is to conserve the principal constituents of milk, but cheese has evolved to become a highly nutritious food with epicurean qualities.
Marco Gobbetti +2 more
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Cheese is the generic name for a group of fermented milk-based food products, produced in a wide range of flavors and forms throughout the world. The primary objective of cheesemaking is to conserve the principal constituents of milk, but cheese has evolved to become a highly nutritious food with epicurean qualities.
Marco Gobbetti +2 more
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1981
The action of rennet on milk leads to the formation of a coagulum or gel. This structuring of the milk protein is the first step in the production of cheese curds and in cheesemaking. To understand the action of rennet and the subsequent sequence of events leading to curd formation, it is necessary first to describe the composition and physico-chemical
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The action of rennet on milk leads to the formation of a coagulum or gel. This structuring of the milk protein is the first step in the production of cheese curds and in cheesemaking. To understand the action of rennet and the subsequent sequence of events leading to curd formation, it is necessary first to describe the composition and physico-chemical
openaire +1 more source