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Recent Advances in Camel Milk Processing
Animals, 2021 Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species ...
Gaukhar Konuspayeva, Bernard Faye
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Influence of salt concentration on microbial growth in Kashkaval cheese [PDF]
BIO Web of Conferences, 2023 The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl ...
Balabanov Alexander +4 more
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Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk [PDF]
BIO Web of Conferences, 2022 The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium ...
Balabanova Tatyana +3 more
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Validation of an LC-MS/MS method for the quantitation of phytosterols derived from Aloe vera gel
MethodsX, 2022 A method to quantitate five minor phytosterols named Aloe sterols identified from Aloe vera gel was validated using AVGP (Aloe vera gel powder) as the sample. To measure the Aloe sterols content, AVGP was extracted with chloroform/methanol (2:1, v/v) and
Kazumi Nabeshima +5 more
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Foods, 2017 Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental ...
Raquel Muelas +6 more
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Bioactive components derived from bovine milk
Mljekarstvo, 2019 In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers.
Katarina Lisak Jakopović +2 more
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Possibilities for computer-based assessment the quality indicators of Kashkaval cheese using image processing [PDF]
BIO Web of ConferencesAs a popular type of cheese in the Balkan Peninsula, Kashkaval cheese is an object of various researches related to its quality and safety. Many studies are performed to provide more objective techniques for sensory evaluation variety of cheese using ...
Balabanov Alexandar +5 more
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Food Technology and Biotechnology, 2019 Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects
Irena Barukčić +2 more
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Selecting Milk Spectra to Develop Equations to Predict Milk Technological Traits [PDF]
Foods, 2021 Including all available data when developing equations to relate midinfrared spectra to a phenotype may be suboptimal for poorly represented spectra. Here, an alternative local changepoint approach was developed to predict six milk technological traits from midinfrared spectra.
Maria Frizzarin +3 more
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Physiological significance, structure and isolation of α-lactalbumin
Mljekarstvo, 2016 Along with the constant increase in the cheese milk production, the world whey production is increasing constantly too (>2 % per year). The excellent nutritional properties attributed to whey are mainly conditioned by the presence of highly valuable ...
Katarina Lisak Jakopović +2 more
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