Results 91 to 100 of about 7,296 (278)

MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF «GLYECK» — CARPATHIAN ENZYME PREPARATION [PDF]

Biotechnologia Acta, 2015
The purpose of this work was to study milk-clotting and proteolytic properties of preparation «Glyeck». Using Soxhlet method we showed that the preparation possesses a high milk-clotting activity, and this activity doesn't change a lot during the storing
A.V. Iukalo
doaj   +1 more source

Involvement of Mhc Loci in immune responses that are not Ir-gene-controlled [PDF]

, 1982
Twenty-nine randomly chosen, soluble antigens, many of them highly complex, were used to immunize mice of two strains, C3H and B10.RIII. Lymphnode cells from the immunized mice were restimulated in vitro with the priming antigens and the proliferative ...
C. J. Kreo, C. N. Baxevanis, C. N. Baxevanis, D. L. Longo, E. A. Lerner, E. M. Shevach, G. Corradin, H. Lemke, H. O. McDevitt, H. O. McDevitt, J. Sprent, J. T. Nepom, Jan Klein, K. Ozato, L.P. Ryder, M. Shigeta, Matko Marušić, N. Ishii, P. C. Dubriel, P. P. Jones, R. H. Schwartz, R. M. Zinkernagel, U. K. Laemmli, U. Koszinowski, Ulrich Koszinowski, V. T. Oi, Y. Hosaka, Z. A. Nagy, Zoltan A. Nagy   +28 more
core   +1 more source

Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin [PDF]

, 2014
In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses
Guneser Onur, Rafajlovska Vesna, Sulejmani Erhan   +2 more
core   +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

Impact of fortification with white willow (Salix alba) bark on the rheological properties, syneresis and colour of nonfat set‐type yoghurt

International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.
Yoghurt can serve as a natural food matrix for delivering bioactive compounds. This study investigated the incorporation of willow bark, a traditional medicinal plant, into yoghurt, with a view to developing health‐promoting dairy products. The rheological properties, syneresis and colour of the fortified yoghurts were evaluated.
Liwen Zheng, Jean Christophe Jacquier, Niamh Harbourne   +2 more
wiley   +1 more source

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

Can microbes compete with cows for sustainable protein production - A feasibility study on high quality protein [PDF]

, 2016
An increasing population and their increased demand for high-protein diets will require dramatic changes in the food industry, as limited resources and environmental issues will make animal derived foods and proteins, gradually more unsustainable to ...
Chan, Siu Hung Joshua, Jensen, Peter Ruhdal, Vestergaard, Mike   +2 more
core   +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

Casein phosphopeptides drastically increase the secretion of extracellular proteins in Aspergillus awamori. Proteomics studies reveal changes in the secretory pathway

Microbial Cell Factories, 2012
Background The secretion of heterologous animal proteins in filamentous fungi is usually limited by bottlenecks in the vesicle-mediated secretory pathway.
Kosalková Katarina, García-Estrada Carlos, Barreiro Carlos, Flórez Martha G, Jami Mohammad S, Paniagua Miguel A, Martín Juan F   +6 more
doaj   +1 more source

Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review [PDF]

, 2009
High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival ...
Okpala, Charles, Piggott, John, Schaschke, Carl   +2 more
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