Structural and Mechanical Characteristics of Fermented Whipped Dairy Products [PDF]
Техника и технология пищевых производств, 2020 Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make
Podlegaeva T., Kostina N.
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Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese [PDF]
, 2012 The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese.
BELLINA, Vincenzo +6 more
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Studying Lactoferrin N-Glycosylation. [PDF]
, 2017 Lactoferrin is a multifunctional glycoprotein found in the milk of most mammals. In addition to its well-known role of binding iron, lactoferrin carries many important biological functions, including the promotion of cell proliferation and ...
Barile, Daniela +4 more
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Microorganisms, 2023 Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L.
Giorgia Rampanti +7 more
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A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses [PDF]
, 2015 Twenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation.
Barbera, M +7 more
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Energy density and mode of ultrasound application in fresh cow milk: Microbiological, physicochemical, and techno-functional properties [PDF]
Brazilian Journal of Food TechnologyThis study aimed to evaluate the application of different energy densities of high-intensity ultrasound (HIUS) on fresh cow's milk's microbial, physicochemical, and techno-functional properties.
Miguel Angel Solano-Cornejo +1 more
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EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON SOFT CHEESE PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2009 Microbial transglutaminase (MTGase) was isolated from the bacteria Streptoverticillium mobaraense and used to improve the yield and properties of soft cheese manufactured from cow milk by enhancing the cross-linking reaction among milk proteins.
Waleed A. Mahmood
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Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese
Applied Sciences, 2020 This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a ...
Magdalena Michalak +6 more
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Applications of Ultrasound in Processing of Liquid Foods (A Review) [PDF]
, 2016 Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years.
Paniwnyk, Larysa
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Cheese: Food Perception and Food Choice [PDF]
, 2018 In light of the increasing interest in the economic and socio-political impact of the ‘traditional food’ trend, it is essential to understand the determinant factors that lead to traditional consumer choices.
Machado, Graça +2 more
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