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Recovery of brines from cheesemaking using High-Pressure Homogenization treatments
Journal of Food Engineering, 2019The effect of High-Pressure Homogenization treatments at 150MPa on the viability of microbial flora in natural and spiked brines for cheesemaking was assessed. The microbial reductions increased with the number of passes through the homogenization valve (
N. Innocente +2 more
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Cheesemaking techniques — Farmhouse systems
International Journal of Dairy Technology, 1987Technologie, classification de qualite, protection reglementaire des marques et procedes ...
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Bacteriology in relation to cheesemaking
1998The fermentation of carbohydrates and nitrogenous compounds in milk or curd by micro-organisms is a basic activity in the cheese process. For this reason it is useful to examine, very briefly, the metabolism of the bacterial cell in order to understand some of the activities of bacteria in the cheese process, although the cheesemaker is concerned not ...
R. K. Robinson, R. A. Wilbey
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Potential applications of pulsed electric field in cheesemaking
International Journal of Dairy Technology, 2022Marie‐Claude Gentès +2 more
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Modern Cheesemaking: Soft Cheeses
1993The UK Cheese Regulations (1970) describe compositional standards for some 29 cheese varieties which are listed in a Schedule. These standards are expressed as minimum fat in the dry matter (FDM), and maximum moisture content in the cheese. All cheeses other than those in the Schedule, are categorised in the Regulations as either ‘soft’ or ‘hard ...
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Modern Cheesemaking: Hard Cheeses
1993Cheesemaking is one of the oldest methods practised by man for the preservation of a highly perishable and nutritional foodstuff, e.g. milk, into a product which is not likely to deteriorate. The exact origin(s) of cheesemaking is difficult to establish, but from definite archaeological evidence, cheese was produced around 6000–7000 bc.
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