Results 121 to 130 of about 4,937 (237)
Economic Perspective for Agricultural Biotechnology Research Planning [PDF]
, 2000 There is no other agricultural technology that has been subjected to a lot of controversies than agricultural biotechnology. More than ever, intelligent decisions about this technology would be based on scientific data and objective analyses.
Rola, Agnes C.
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Microbiological properties and chemical composition of macedonian traditional white brined cheese [PDF]
, 2013 The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation.
Angelovski Ljupco +5 more
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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 +3 more
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Pembuatan Keju Dengan Menggunakan Enzim Renin Mucor Pusillus Amobil [PDF]
, 2009 This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M.
Al Awwaly, Khotibul Umam +2 more
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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 +2 more
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African Journal of Biotechnology, 2016 The possibilities of using recombinant chymosin as an alternative coagulant to commercial calf rennet in the production of white pickled cheese was investigated. For this purpose, white pickled cheese produced by using commercial calf rennet, recombinant chymosin (Aspergillus niger var. awamori) and microbial rennet (Rhizomucor miehei) were compared in
Çepoğlu, Fatma, Güler-Akın, Mutlu B
openaire +1 more source
Karakteristik Whey Limbah Dangke Dan Potensinya Sebagai Produk Minuman Dengan Menggunakan Lactobacillus Acidophilus FNCC 0051 [PDF]
, 2012 Dangke whey has not been widely utilized. Dangke whey handling is required for the prevention of environmental pollution, especially in Enrekang. Evaluating the characteristics of dangke whey is the initial step of dangke whey handling.
Fatma, F. (Fatma) +4 more
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Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese [PDF]
, 2013 Mutlu B. Güler-Akın
openalex +1 more source
Possibilities of implementing nonthermal processing methods in the dairy industry
Mljekarstvo, 2010 In the past two decades a lot of research in the field of food science has focused on new, non-thermal processing methods. This article describes the most intensively investigated new processing methodsfor implementation in the dairy industry, like ...
Irena Jeličić
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