Results 101 to 110 of about 24,147 (244)
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.Pilot‐scale testing in a CIP test‐bed demonstrates a low‐temperature (50°C) enzymatic CIP process shows comparable efficacy to traditional high‐temperature (75°C) caustic cleaning for milk fouling removal. These validated results present a practical, energy‐efficient, and biodegradable alternative to support the dairy industry's sustainability goals ...
Karan J Pant +3 more
wiley +1 more source
Jurnal Ilmu Peternakan dan Veteriner TropisCow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to ...
Choirul Syamsul Rizal +1 more
doaj +1 more source
Impact of a complex food microbiota on energy metabolism in the model organism Caenorhabditis elegans [PDF]
, 2015 The nematode Caenorhabditis elegans is widely used as a model system for research on aging, development, and host-pathogen interactions. Little is currently known about the mechanisms underlying the effects exerted by foodborne microbes.
C., Devirgiliis +6 more
core +3 more sources
PRODUCT QUALITY IN THE CANADIAN DAIRY INDUSTRY [PDF]
Supply management has been shown to increase the price of milk. Technological change has induced (and allowed) processors to substitute alternative inputs, many of which can be imported tariff-free, for the traditional ingredients to lower costs and ...
Baylis, Katherine R., Nogueira, Lia
core +4 more sources
PENGARUH JENIS KONSENTRASI KOAGULAN TERHADAP MUTU KEJU MOZZARELLA DARI SUSU KAMBING PERANAKAN ETAWA [PDF]
, 2018 Goat milk was popular for health and beauty product. The benefit of goat milk has not been fully realized in food product because of the price quite expensive and the smells of goat milk called “prengus” which most people dislike.
EMMY DIAN RAMADHANI, 133020306 +1 more
core
Rethinking Dairyland: Background for Decisions About Wisconsin's Dairy Industry [PDF]
Livestock Production/Industries,
Jesse, Edward V.
core +1 more source
PENGARUH JENIS DAN KONSENTRASI KOAGULAN TERHADAP MUTU KEJU MOZZARELLA DARI SUSU KAMBING PERANAKAN ETAWA [PDF]
, 2017 ABSTRAK Susu kambing sangat popular untuk produk kesehatan dan kecantikan. Kegunaan dari susu kambing belum sepenuhnya terpenuhi dalam produk pangan karena harga jual yang cukup mahal dan bau khas “prengus” yang kurang disukai.
Emmy Dian Ramadhani, Alumni +2 more
core
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature.
Wildan Yudha Prasetyo, Purwadi Purwadi
doaj
Prevalence of Listeria monocytogenes in mozzarella cheese: A systematic review and meta-analysis
Journal of Dairy Science: Listeria monocytogenes is a human pathogen responsible for listeriosis, a sporadic but serious disease that poses significant health risks, particularly to vulnerable populations such as pregnant women, the elderly, and immunocompromised individuals ...
Roberto Condoleo +5 more
doaj +1 more source
Changes in the textural quality of selected cheese types as a result of frozen storage [PDF]
, 1999 The change in textural quality of cheese during frozen storage is of concern to the frozen food industry. Many food products such as frozen pizza and dinner entrees are stored at !0.5EF or below for extended periods of time. Food manufacturers have
Herald, T. J., Schmidt, Karen A.
core +2 more sources