Results 71 to 80 of about 7,352 (255)

Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]

, 2017
The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya), Pyvovarov, P. (Pavlo), Tyutyukova, D. (Daria)   +2 more
core   +2 more sources

An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking.

Journal of Dairy Science
The use of natural milk culture (NMC) represents a key factor in PDO Montasio cheeses, contributing to its distinctive sensory profile. The complex microbial ecosystem of NMCs is the result of heat treatment and incubation conditions, which can vary ...
Anna Rossi, Fabio Marroni, Niccolò Renoldi, Giulia Di Filippo, Elisabetta Gover, Marilena Marino, N. Innocente   +6 more
semanticscholar   +1 more source

Risk of infection of dairy cattle in the EU with highly pathogenic avian influenza virus affecting dairy cows in the United States of America (H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13)

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract This opinion assesses the risk of avian influenza H5N1 B3.13 genotype virus infection in EU dairy cattle. Introduction of the virus into EU dairy cattle, poultry or wild birds via trade or migratory birds from the US is assessed as highly unlikely.
EFSA Panel on Animal Health and Welfare (AHAW), Julio Alvarez, Anette Ella Boklund, Sabine Dippel, Fernanda Dórea, Jordi Figuerola, Mette S. Herskin, Virginie Michel, Miguel Ángel Miranda Chueca, Eleonora Nannoni, Søren Saxmose Nielsen, Romolo Nonno, Anja B. Riber, Jan Arend Stegeman, Karl Ståhl, Hans‐Hermann Thulke, Frank Tuyttens, Christoph Winckler, Alessio Bortolami, Mariette Ducatez, Claire Guinat, Elsayed M. Abdelwhab, Laurent Guillier, Maarten Nauta, Photis Papademas, Elisabetta Suffredini, Winy Messens, Alessandro Broglia, Helene Jensen, Kamela Kryemadhi, Andrea Gervelmeyer   +30 more
wiley   +1 more source

Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

Пищевые системы
The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by ...
E. N. Pirogova, E. V. Topnikova, E. S. Danilova   +2 more
doaj   +1 more source

Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia

Revista Colombiana de Investigaciones Agroindustriales, 2023
The composition of acid whey makes it less usable, and it is an environmental and technical problem. This research aims to estimate the physicochemical characteristics of the doble crema cheese acid whey, from nine factories in the municipality of Belén
Erika Marcela Pineda, Golda Meyer Torres Vargas, Heley Estefany Cepeda-Fonseca   +2 more
doaj   +1 more source

Estimation of genetic parameters for production, composition and processability of milk from dairy sheep in a New Zealand flock

New Zealand Journal of Agricultural Research, Volume 68, Issue 5, Page 1107-1124, October 2025.
ABSTRACT This paper aimed to estimate the heritability and genetic correlations for processability (milk coagulation properties, cheese yield, and heat stability), milk production, and milk composition of dairy sheep in a New Zealand flock. Test‐day records from 169 ewes were obtained during the 2021–2022 season. Heritability estimates for yield traits
Ana Carolina Marshall, Nicolas Lopez‐Villalobos, Simon M. Loveday, Mike Weeks, Warren McNabb   +4 more
wiley   +1 more source

A technical feasibility study evaluating sustainable enzyme‐based cleaning‐in‐place (CIP) for removal of milk deposits formed on stainless steel surfaces during cheesemilk pasteurisation

International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.
Pilot‐scale testing in a CIP test‐bed demonstrates a low‐temperature (50°C) enzymatic CIP process shows comparable efficacy to traditional high‐temperature (75°C) caustic cleaning for milk fouling removal. These validated results present a practical, energy‐efficient, and biodegradable alternative to support the dairy industry's sustainability goals ...
Karan J Pant, Paul D Cotter, Martin G Wilkinson, Jeremiah J Sheehan   +3 more
wiley   +1 more source

Variation of Laboratory Cheesemaking Procedures

Journal of Food Protection, 1981
The variability of yield for Cheddar cheese manufactured in 7- and 390-kg-size vats and cottage and direct-acid-set cheese manufactured in 7-kg-size vats was compared. The direct-acid-set cheese had less variability than Cheddar or cottage cheese (% coefficient of variation was .91, 1.79 and 4.69, respectively) manufactured in 7-kg-size vats and ...
C L, Hicks, J, O'Leary, E B, Aylward, B E, Langlois   +3 more
openaire   +2 more sources

Utilisation of microwave and ohmic heating technologies in the dairy industry: Equipment, costs, energy efficiency and a review of modern applications

International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.
This review highlights microwave and ohmic heating as promising alternatives to conventional dairy processing. It critically evaluates their efficiency, equipment design, cost and integration potential. Emphasising sustainability and quality preservation, the article offers forward‐looking insights into hybrid systems, AI and renewable energy for ...
Dominic Buchanan, Luke Thompson, Lauren Best, Essam Hebishy   +3 more
wiley   +1 more source

Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization

Пищевые системы
The important component in the activities of the collection of starter microorganisms is the preservation of the pool of the strains valuable for industrial production.
I. V. Kucherenko, E. V. Kuraeva, E. S. Masegnaya   +2 more
doaj   +1 more source