Results 41 to 50 of about 7,352 (255)
Environment & Planning. D, Society and Space, 2022 This article investigates the infrastructures of dairy farming and artisanal cheesemaking in rural Kars, Northeastern Turkey. Based on my 18-month ethnographic research on dairy farming and dairy sciences of pasture-cheeses of Kars, I conceptualize these
M. Tatari
semanticscholar +1 more source
Compositional Differences of Greek Cheeses of Limited Production
Foods, 2023 Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI.
Eleni C. Pappa +11 more
doaj +1 more source
Effects of stage of lactation and time of year on plasmin-derived proteolytic activity in bovine milk in New Zealand [PDF]
, 2002 The objective of this study was to determine the effects of stage of lactation (SOL) and time of year on plasmin-derived proteolytic activity in the milk of pasture-fed dairy cows in New Zealand. Four herds of 20 Friesian cows were used, one herd calving
Auldist, Martin J. +4 more
core +2 more sources
Himalayan journal of Science & Technology, 2022 The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. The kiwifruit crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation.
Bunty Maskey, D. Karki
semanticscholar +1 more source
Frontiers in Artificial Intelligence, 2023 Agrifood chain processes are based on a multitude of knowledge, know-how and experiences forged over time. This collective expertise must be shared to improve food quality.
Patrice Buche +4 more
doaj +1 more source
Features of micro- and ultrastructure of low-fat butter and its low-fat analogues
Пищевые системы, 2021 The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter.
E. V. Topnikova +3 more
doaj +1 more source
Cheese: Food Perception and Food Choice [PDF]
, 2018 In light of the increasing interest in the economic and socio-political impact of the ‘traditional food’ trend, it is essential to understand the determinant factors that lead to traditional consumer choices.
Machado, Graça +2 more
core +1 more source
Journal of Dairy Science, 2021 Relationships between dairy farm practices, the composition and properties of raw milk, and the quality of the resulting cheese are complex. In this review, we assess the effect of farm factors on the quality of bovine raw milk intended for cheesemaking.
Hasitha Priyashantha, Å. Lundh
semanticscholar +1 more source
Mixing sweet cream buttermilk with whole milk to produce cream cheese [PDF]
, 2015 peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content.
Ahmadi, Dariush +3 more
core +1 more source
Food Chemistry, 2022 Calotropis procera cysteine peptidases (CpCPs) have presented several potential biotechnological applications. Here, these enzymes were immobilized on glyoxyl-agarose (glyoxyl-CpCPs) with yields of 90-95 % and the recovered activities ranged from 10 % to
João P S Oliveira +13 more
semanticscholar +1 more source