Results 61 to 70 of about 7,352 (255)

Coagulation properties and Nostrano di Primiero cheese yield of milk from Brown grazing cows of different k-casein genotype [PDF]

, 2003
Propriet\ue0 di coagulazione e resa in Nostrano di Primiero del latte di vacche Brune al pascolo con differente genotipo per la k-caseina \u2013 Il latte prodotto in alpeggio da 16 bovine di razza Bruna Italiana con diverso genotipo per la k-caseina, 8 ...
Bovolenta, Stefano, Gaiarin, G., Sacca', Elena, Ventura, W.   +3 more
core   +1 more source

First whole genome sequence of a diploid crop wild relative of the Andean tuber “oca”: Annotation and comparative genomic analysis of Oxalis oulophora

The Plant Genome, Volume 19, Issue 1, March 2026.
Abstract Oxalis oulophora, a diploid species closely related to the octoploid Andean tuber crop oca (Oxalis tuberosa), was selected for whole‐genome sequencing to aid in understanding the origins of polyploidy and domestication in oca and its relatives (crop wild relatives).
Dilrini Vanrooyen, Eve Emshwiller
wiley   +1 more source

Cheese Market in Moscow and the Moscow Region: A Regional Analysis

Техника и технология пищевых производств, 2021
Introduction. Cheese production is a promising niche with high profitability and excellent growth prospects. The city of Moscow and the Moscow region are the largest producers of cheeses and cheese products in Russia.
Sergei N. Chebotarev, Zhanna N. Dibrova, Natalya M. Suray   +2 more
doaj   +1 more source

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage [PDF]

, 2016
Cheddar cheese was made using control culture (Lactococcus lactis subsp. lactis), or with control culture plus a galactose-metabolising (Gal+) or galactose-non-metabolising (Gal-) Streptococcus thermophilus adjunct; for each culture type, the pH at whey ...
Beresford, Thomas P., Guinee, Timothy P., Hannon, John A., Hou, Jia, McSweeney, Paul L. H.   +4 more
core   +1 more source

Flaxseed mucilage as a natural thickener in a chocolate whey beverage

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Flaxseed mucilage acted as an effective natural thickener in chocolate whey beverages, improving sensory properties. It offers potential as a clean‐label food alternative without artificial additives. Background Growing consumer demand for healthier food products has intensified the search for natural additives.
Fernanda Batista Dantas, Antonia Samara Patricio Santos, Gizele Almada Cruz, Francisca Lívia de Oliveira Machado, Israel Rodrigues da Costa, Idila Maria da Silva Araújo, Kaliana Sitonio Eça, Rafael Audino Zambelli, Juliane Döering Gasparin Carvalho   +8 more
wiley   +1 more source

Formation of cheese pattern when using monospecies cultures

Пищевые системы
The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp.
G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin   +3 more
doaj   +1 more source

NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE [PDF]

Техника и технология пищевых производств, 2017
The coagulation of milk mixture is an important technological stage of cheese-making. Peculiar features of curd formation affect the choice of cheese-making conditions and determine the quality of cheese.
Mayorov A.A., Sidenko Yu.A., Musina O.N.
doaj   +1 more source

Sustainable Dairy Preservation Through Ultrasound: Enhancing Safety, Shelf Life, and Quality: A Review

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high‐quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional
Negin Ahmadi, Nadia Ahmadi, Kianoush Khosravi-Darani, Zohreh Abdi-Moghadam, Essam Hebishy   +4 more
wiley   +1 more source

Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation

Пищевые системы
The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different species and strain composition that are specially introduced into the mixture.
G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova   +2 more
doaj   +1 more source

Recent Advances in Camel Milk Processing

Animals, 2021
Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species ...
Gaukhar Konuspayeva, Bernard Faye
doaj   +1 more source