Results 101 to 110 of about 590,057 (191)

Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

Mljekarstvo, 2012
Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W) without and in combination with heat pre ...
Rajka Božanić, Irena Jeličić, Mladen Brnčić, Branko Tripalo   +3 more
doaj  

The influence of milk, additives and technology on the chemical composition and sensory properties of Trapist cheese

Mljekarstvo, 2009
The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology.
Anka Popović-Vranješ, Milan Krajinović, Radovan Pejanović   +2 more
doaj  

Comparative analysis of microbial community depending on the cell size from the bathypelagic layer of Ulleung-basin, Korea

, 2010
The size of microorganisms varies considerably. At the smallest end of this size spectrum are the ultramicrobacteria(UMB) which has a cell volume of less than 0.1μm3, irrespective of growth conditions.
김미리, 김상진, 권개경
core  

Comparison of the advantages of different types of rennet in cheese production

U proizvodnji sira za koaguliranje mlijeka se koristi pripravak enzima koji se naziva sirilo. Glavni enzim prisutan, a koji pripada skupini proteaza je kimozin, što znači da katalizira razgradnju proteina.
Jurić, Lucija
core   +2 more sources

Microbial Rennet

Kobunshi, 1967
openaire   +2 more sources

Role of Cardoon (<i>Cynara</i> spp.) and Raw Milk Microbiota in Iberian PDO and PGI Small Ruminants' Milk Cheeses. [PDF]

Foods
Pereira CD, Campos L, Veiga A, Pereira-Dias S, Henriques M.   +4 more
europepmc   +1 more source

Microbial Rennet

Kagaku To Seibutsu, 1965
openaire   +2 more sources

Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese. [PDF]

Foods
Álvarez M, Andrade MJ, Gómez F, Rodríguez A.   +3 more
europepmc   +1 more source

Erratum to : Microbial Rennet

Kagaku To Seibutsu, 1965
openaire   +2 more sources

Camel Milk Shelf Life Optimization: Physicochemical Deterioration, Bioactive Preservation, and Non-Thermal Technologies: A Narrative Review. [PDF]

Foods
Elsahoryi NA, Alhaj OA, Jahrami H.
europepmc   +1 more source