Results 81 to 90 of about 7,352 (255)
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This review explores the role of microbial and plant enzymes in food processing, highlighting advancements in molecular engineering and sustainable production from underutilized agro‐industrial waste. It focuses on key enzymes such as amylase, lipase, protease, and lactase, discussing their applications, advantages, and challenges in enhancing product ...
Fahima Siddikey +8 more
wiley +1 more source
Lactobacilli as additional cultures in cheese making
Пищевые системыProduction of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms.
N. P. Sorokina +2 more
doaj +1 more source
The effect of freezing and storage temperature on the stability of the fat emulsion in cream
Пищевые системы, 2023 The article presents the results of a study of frozen cream, the purpose of which was to assess the feasibility of using various freezing and storage modes to obtain a product with a stable fat phase.
E. V. Topnikova +3 more
doaj +1 more source
Foods, 2020 This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy ...
Danka Bukvički +8 more
semanticscholar +1 more source
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This study evaluates the impact of geographical origin and processing methods on biopreservatives, heavy metals, lipid quality indices, and aflatoxin M1 levels in imported cheeses from Iran, Turkey, and Saudi Arabia. Findings reveal significant variations linked to production practices, highlighting potential public health risks.
Mohammed A. Falih +4 more
wiley +1 more source
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
Foods, 2019 Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory ...
Michele Faccia +4 more
doaj +1 more source
Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides
Foods, 2020 Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping
Georg Arju +8 more
doaj +1 more source
Cheesemaking by Ultrafiltration
Journal of Dairy Science, 1974 Abstract The making of soft, fresh, and ripened cheese by ultrafiltration techniques is described and the research potential explored. Cheesemaking by ultrafiltration lends itself to continuous processes and to better control over composition and quality.
openaire +1 more source
Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]
, 2011 The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Barreiro Elorza, Pilar +3 more
core +1 more source
Effect of goat milk composition on cheesemaking traits and daily cheese production.
Journal of Dairy Science, 2019 Cheese yield is strongly influenced by the composition of milk, especially fat and protein contents, and by the efficiency of the recovery of each milk component in the curd.
M. Pazzola +4 more
semanticscholar +1 more source