Results 21 to 30 of about 7,352 (255)

Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories.

Food microbiology, 2023
A harmonised microbiological survey was performed in two artisanal factories of raw goat milk cheeses (A and B) located in the Andalusian region (Spain).
Olga María Bonilla-Luque, Arícia Possas, Marta L. Cabo, P. Rodríguez-López, A. Valero   +4 more
semanticscholar   +1 more source

Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

Пищевые системы, 2022
A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”.
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +4 more
doaj   +1 more source

Effect of the recombinant chymosins of different origins on production process of soft cheese

Пищевые системы, 2022
The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g ...
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina   +4 more
doaj   +1 more source

Influence of different milk-clotting enzymes on the process of producing semihard cheeses

Пищевые системы, 2023
The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin ...
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +4 more
doaj   +1 more source

Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency

Animals, 2023
Simple Summary As payment systems currently do not reflect the quality of raw milk intended for cheesemaking, the industry demands tools to estimate an economical value of milk based on its performance during the coagulation process.
A. Garzón, J. Perea, R. Arias, E. Angón, J. Caballero-Villalobos   +4 more
semanticscholar   +1 more source

Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

Пищевые системы, 2021
The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic,
G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova   +2 more
doaj   +1 more source

Measuring insoluble calcium content in curds during cheesemaking

International Journal of Dairy Technology, 2023
A rapid water‐soluble calcium (WSC) extraction was evaluated as an in‐process method to quickly quantify insoluble calcium (ICa) phosphate content during cheesemaking and compare it with existing methods for finished cheese, that is cheese juice and acid–
A. V. Swaminathan, Søren K. Lillevang, J. Lucey   +2 more
semanticscholar   +1 more source

Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

Пищевые системы, 2022
The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

Quarter-level analyses of the associations among subclinical intramammary infection and milk quality, udder health, and cheesemaking traits in Holstein cows.

Journal of Dairy Science, 2022
In this study, we investigated associations among subclinical intra-mammary infection (IMI) and quarter-level milk composition, udder health indicators, and cheesemaking traits. The dataset included records from 450 Holstein cows belonging to three dairy
S. Pegolo, R. Tessari, V. Bisutti, A. Vanzin, D. Giannuzzi, M. Gianesella, A. Lisuzzo, E. Fiore, A. Barberio, E. Schiavon, E. Trevisi, F. Piccioli Cappelli, Lourenço Gallo, P. Ruegg, R. Negrini, A. Cecchinato   +15 more
semanticscholar   +1 more source

Composition, coagulation properties, and predicted cheesemaking traits of bulk goat milk from different farming systems, breeds, and stages of production.

Journal of Dairy Science, 2022
At the global level, the quantity of goat milk produced and its gross production value have increased considerably over the last 2 decades. Although many scientific papers on this topic have been published, few studies have been carried out on bulk goat ...
M. Pazzola, N. Amalfitano, G. Bittante, M. L. Dettori, G. Vacca   +4 more
semanticscholar   +1 more source