Results 11 to 20 of about 62 (54)
Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese. [PDF]
Food Sci NutrIncorporation of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) caused a porous structure and microscopic waterholes in the low‐fat cheeses. Methyl palmitate (C16:0) and methyl oleate (C18:1) were found to be the most abundant fatty acids. Low‐fat containing 0.5 U enzyme (per g of milk protein) and 0.5% gum was more similar to its full‐
Habibi SA, Jooyandeh H.
europepmc +2 more sources
Cheese industry in Brazil: Innovation, regulation and consumer perception
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa +3 more
wiley +1 more source
Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences
Small Structures, Volume 7, Issue 3, March 2026.Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh +9 more
wiley +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Cottage cheese quality and shelf life are global challenges, but natural preservatives like mustard seed powder are used due to their antioxidant and antimicrobial properties. This study examines different percentages of mustard powder (C [0%], B1 [0.05%], B2 [0.1%], and B3 [0.15%]) and storage times (T0 [0], T1 [4], T2 [8], T3 [12], and T4 [15] days ...
Biresaw Demelash Abera +3 more
wiley +1 more source
Optimization of Ricotta Cheese Yield Using Response Surface Methodology
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Mozzarella whey, due to its rich nutritional composition, offers considerable potential for value‐added dairy products. Ricotta cheese, a heat‐ and acid‐coagulated product, is traditionally derived from whey. This study is aimed at utilizing response surface methodology (RSM) to optimize the yield of ricotta cheese from mozzarella whey, focusing on key
Jamal Mahmoud-Mineh +2 more
wiley +1 more source
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 +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Buffalo (Bubalus bubalis) production represents a sustainable alternative to meet the growing demand for high‐quality proteins. Particularly, buffalo milk stands out for its excellent nutritional profile and technological potential, making it a valuable resource for the dairy industry.
Franco Emanuel Vasile +4 more
wiley +1 more source
Development of a Vegan Cheese Alternative Using Amaranth Flour as a Potential Functional Food
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.The present article describes the development of a vegan cheese alternative based on amaranth and characterizes its techno‐functional, sensorial, and some biological aspects. The results suggest that this product meets techno‐functional and sensorial expectations and offers potential antithrombotic health benefits for its consumers, constituting a ...
María Agustina Manso +2 more
wiley +1 more source
International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.Combining visual and textual prompts in a simulated cafeteria increased the selection of healthier dairy options, such as yoghurt and white cheese, among adolescents and young adults. This low‐cost educational nudge may support healthier eating habits during a critical stage of dietary habit formation.
Elson Rogerio Tavares Filho +9 more
wiley +1 more source
Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically examines the current knowledge on buffalo milk and its potential applications in developing functional probiotic dairy products.
Mst. Umme Habiba +5 more
wiley +1 more source