Results 141 to 150 of about 1,258,601 (187)

Use of membranes in the manufacture of hard and semi hard cheeses

Desalination, 1985
Abstract The use of both reverse osmosis and ultrafiltration in the manufacture of Cheddar Cheese is desribed. Yield improvements of 2–3% and 8—10% respectively can be anticipated. Whilst yield improvement has been the main impetus for the work other benefits have also been included.
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Extra‐Hard Cheeses

2018
This chapter discusses various extra-hard cheeses, such as Parmigiano Reggiano Protected Designation of Origin (PDO), and Sbrinz PDO. Raw cow's milk is used to produce Parmigiano Reggiano PDO. The colour of the cheese is between light straw to straw. The aroma and flavour of the paste is fragrant, delicate, tasty but not spicy.
Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler   +7 more
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Reggianito Cheese: Hard Cheese Produced in Argentina

2012
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral.
Sihufe, Guillermo Adrian, Rubiolo, Amelia Catalina, Zorrilla, Susana   +2 more
openaire   +1 more source

Modern Cheesemaking: Hard Cheeses

1993
Cheesemaking is one of the oldest methods practised by man for the preservation of a highly perishable and nutritional foodstuff, e.g. milk, into a product which is not likely to deteriorate. The exact origin(s) of cheesemaking is difficult to establish, but from definite archaeological evidence, cheese was produced around 6000–7000 bc.
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Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese

Damietta Journal of Agricultural Sciences, 2023
Mohamed Hammad, Sherif Mohamed El-Kadi, Hana Shalaby   +2 more
openaire   +1 more source

Semi-hard cheese with grapes

Cheesemaking and buttermaking, 2022
E.S. Sidorova, V.V. Morozova
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Colour of hard cheese

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1996
Harald Rohm, Doris Jaros
openaire   +1 more source

Cheese | Hard Italian Cheeses

2002
M. Gobbetti, R. Di Cagno
openaire   +1 more source

Colour of hard cheese

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
H. Rohm, Doris Jaros
openaire   +1 more source

Cheese: Types of Cheeses – Hard

2016
J.M. Kongo, F.X. Malcata
openaire   +1 more source