Proteolytic and Textural Parameters of Oil‐Ripened Semi‐Hard Goat Cheese
Journal of Food Science, Volume 90, Issue 11, November 2025.ABSTRACT The proteolytic and textural properties of semi‐hard goat cheese ripened in a 50:50 mixture of extra virgin olive oil and refined sunflower oil were investigated. Five batches were divided into three groups: group 1 (control; 60 days air‐ripened), group 2 (10 days air and 50 days oil‐ripened), and group 3 (20 days air and 40 days oil‐ripened).
Stefani Levak +6 more
wiley +1 more source
PEMBUATAN KEJU DARI SUSU KACANG HIJAU DENGAN BAKTERI LACTOBACILLUS BULGARICUS [PDF]
, 2005 cheese is a kind of food product as a result from milk coagulation process, especially protein. This process is occurred due to the fermentation of lactate acid bacteria which is produce lactate acid and the activity
Retno D, Endah +2 more
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EFSA Journal, Volume 23, Issue 10, October 2025.Abstract The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Trichoderma reesei strain DP‐Nyj88 by Genencor International BV. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ) +16 more
wiley +1 more source
Microbiological quality of commercial dairy products [PDF]
, 2007 The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
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Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage [PDF]
, 2016 Cheddar cheese was made using control culture (Lactococcus lactis subsp. lactis), or with control culture plus a galactose-metabolising (Gal+) or galactose-non-metabolising (Gal-) Streptococcus thermophilus adjunct; for each culture type, the pH at whey ...
Beresford, Thomas P. +4 more
core +1 more source
The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
Food Chemistry International, Volume 1, Issue 3, Page 196-215, September 2025.Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley +1 more source
Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes' milk [PDF]
, 2006 The effect of feeding lupin seeds (Lupinus albus L.) as an alternative protein source in ewe diets was investigated. Two groups of 18 Sarda ewes were fed two different isonitrogenous diets: with lupin (L) seed, given after 12 h soaking, or soybean meal ...
DI FRANCIA, ANTONIO +6 more
core +1 more source
Food Biomacromolecules, Volume 2, Issue 3, Page 340-352, September 2025.Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique +12 more
wiley +1 more source
Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]
, 2013 Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
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Macromolecular Materials and Engineering, Volume 310, Issue 9, September 2025.A micellar casein‐alginate blend is wet‐spun into fibers using a calcium‐rich coagulation bath. Fibers with different levels of casein are dried and tested. Swelling tests showed increased stability in decalcifying media with micellar casein. Mechanical properties remained largely unchanged, except after treatment with citric acid, where the breaking ...
Novin Darvishsefat, Ronald Gebhardt
wiley +1 more source