Results 51 to 60 of about 7,352 (255)

Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa

Пищевые системы, 2021
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in ...
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova   +3 more
doaj   +1 more source

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

Animals, 2021
Simple Summary Currently, the official protocol of Parmigiano Reggiano, a hard, cooked Italian PDO cheese, prohibits cooling the milk at the farm below 18 °C. As Parmigiano is made from raw milk, the microbiological characteristics of the raw matter have
P. Franceschi, M. Brasca, M. Malacarne, P. Formaggioni, M. Faccia, G. Natrella, A. Summer   +6 more
semanticscholar   +1 more source

Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

Пищевые системы
The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk.
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov   +3 more
doaj   +1 more source

Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste

Пищевые системы, 2021
The spectrophotometric method for measuring protein content can be used to evaluate the degree of proteolysis in cheeses. At a wavelength of 280 nm, tryptophan and tyrosine are absorbed, a high amount of them is found in casein, the main protein of ...
D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina   +3 more
doaj   +1 more source

Colorimetric method for estimating the intensity of heat load during milk pasteurization

Пищевые системы
The authors proposed a method for determining the intensity of heat load during milk pasteurization based on the transformation of the products of the initial stage of the Maillard reaction (lactosylated amino acids) contained in milk into intensely ...
E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova   +3 more
doaj   +1 more source

Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products

Fermentation, 2023
Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods.
Luigi Chessa, Elisabetta Daga, Ilaria Dupré, Antonio Paba, Maria C. Fozzi, Davide G. Dedola, Roberta Comunian   +6 more
doaj   +1 more source

Can dietary palmitic supplementation and milking frequency modify the cheesemaking properties of milk?

Journal of Dairy Science
Palmitic acid (PA) supplementation and greater milking frequency can increase milk production and fat yield in dairy cows. However, the technological impacts of those practices on cheesemaking still need to be determined.
Maude Blouin, M. Landry, Camille Vaubaillon, Jules Larouche, É. Paquet, Yvan Chouinard, G. Brisson, R. Gervais, J. Chamberland   +8 more
semanticscholar   +1 more source

Milk curd self-segmentation in cheesemaking tank

Пищевые системы, 2022
The purpose of this work is to describe and study the previously unknown phenomenon of self-segmentation of a milk curd in an open-type cheesemaking tank.
I. T. Smykov
doaj   +1 more source

The Basics of Cheesemaking

Microbiology Spectrum, 2013
ABSTRACT All cheeses have a common set of principles that involve a complex web of chemical, biochemical, and microbiological changes. These changes first transform milk into fresh or unripened cheese. Although some cheeses are consumed immediately after manufacture, most are subsequently aged or ripened for weeks to years depending on the ...
openaire   +2 more sources

Extensive horizontal gene transfer in cheese-associated bacteria. [PDF]

, 2017
Acquisition of genes through horizontal gene transfer (HGT) allows microbes to rapidly gain new capabilities and adapt to new or changing environments.
Bonham, Kevin S, Dutton, Rachel J, Wolfe, Benjamin E   +2 more
core   +3 more sources