Results 11 to 20 of about 3,642,644 (403)
Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers [PDF]
Техника и технология пищевых производств, 2021 Introduction. New long-storage flour baking mixes are a promising direction in the development of healthy diets. The research objective was to identify the rational parameters for using continuous vibration mixers in flour production.
Dmitry M. Borodulin +6 more
doaj +1 more source
Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels [PDF]
Техника и технология пищевых производств, 2021 Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and ...
Alexandr G. Kruchinin +3 more
doaj +1 more source
Use of Enzymes in Dairy Industry: A Review of Current Progress. [PDF]
Arch Razi Inst, 2020 Khan U, Selamoglu Z.
europepmc +2 more sources
Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
Dairy, 2023 Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable of adhering and ...
Alessandra Casagrande Ribeiro +5 more
semanticscholar +1 more source
Quality Control of Colostrum and Protein Calf Milk Replacers [PDF]
Техника и технология пищевых производств, 2021 Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle.
Vladimir D. Kharitonov +5 more
doaj +1 more source
Liang you shipin ke-ji, 2023 At present, casein can be isolated from skim milk by membrane filtration technology, and micellar casein concentrate could be obtained by concentration, sterilization, drying.
YAN Qing-quan +5 more
doaj +1 more source
Bacteriophages in the Dairy Industry: A Problem Solved?
Annual Review of Food Science and Technology, 2022 Bacteriophages (or phages) represent one of the most persistent threats to food fermentations, particularly large-scale commercial dairy fermentations. Phages infecting lactic acid bacteria (LAB) that are used as starter cultures in dairy fermentations ...
Guillermo Ortiz Charneco +5 more
semanticscholar +1 more source
Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products
Foods, 2022 The key trends driving the global dairy market are shelf-life extension and generating consumer demand for new products. Healthy diets and special foods meet the criteria based on the protein digestibility-corrected amino acid score, while other factors ...
Zinaida S. Zobkova +5 more
doaj +1 more source
Multi-Stage Method of Milk Powder Production: Energy Costs Analysis
Техника и технология пищевых производств, 2021 Introduction. One of the promising methods in the production of dairy and other food in concentrated, condensed and dry forms is a consistent combination of dehydration methods.
Vladimir D. Kharitonov +3 more
doaj +1 more source
Future Internet, 2021 The use of advanced computer technologies has dramatically changed marketing. Concepts such as smart, sustainable, and green marketing have emerged in the last 20 years.
Hamed Nozari +2 more
semanticscholar +1 more source