Results 91 to 100 of about 1,111 (191)

Genetic Variants of Milk Proteins - Relevance to Milk Composition and Cheese Production. [PDF]

, 1999
End of Project ReportObjectives: (i) to develop rapid screening procedures for the determination of milk protein polymorphism (genetic variants) (ii) to determine the frequency distribution of milk protein genetic variants in a large population of ...
Connolly, J.F., Fitzgerald, Richard J., Guinee, Timothy P., Harrington, D., Mehra, Raj, Murphy, J.J., Walsh, Daniel   +6 more
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Effect of Shear Work Input on Steady Shear Rheology and Melt Functionality of Model Mozzarella Cheeses [PDF]

, 2015
Model Mozzarella cheeses with varied amounts of shear work input were prepared by working molten cheese mass at 70 °C in a twin screw cooker. Rheology and melt functionality were found to be strongly dependent on total shear work input.
Buwalda, Robert J., Dessev, Tzvetelin T., Munro, Peter A., Sharma, Prateek, Wiles, Peter G.   +4 more
core   +2 more sources

Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses

Journal of Dairy Science
: Cheese presents extensive variability in physical, chemical, and sensory characteristics according to the variety of processing methods and conditions used to create it.
Giovanni Bittante, Nicolò Amalfitano, Alessandro Ferragina, Angiolella Lombardi, Franco Tagliapietra   +4 more
doaj   +1 more source

Análise físico-química e microbiológica durante o processo de produção de queijo [PDF]

, 2013
Este trabalho pretende estudar a linha de produção de diferentes queijos: queijo curado de vaca, queijo curado meio gordo e queijo de mistura (leites de vaca e ovelha).
Guiné, Raquel, Pereira, Felisbela
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The Effects of Processing and Ripening on the Quality of Pizza Cheese [PDF]

, 1999
End of Project ReportThe main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality.
Auty, Mark, Corcoran, M.O., Guinee, Timothy P., Mulholland, E., Mullins, C.   +4 more
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Isolation and Partial Characterization of Lactic Acid Bacteria from Natural Whey Starter Culture

Fermentation
Natural whey starter (NWS) cultures are microbial consortia characterized by high microbial diversity in terms of genus and species, as well as strains, accounting for the variety of different characteristics and quality of the artisanal fermented food ...
Ida De Chiara, Rosangela Marasco, Milena Della Gala, Alberto Alfano, Darshankumar Parecha, Noemi Costanzo, Chiara Schiraldi, Lidia Muscariello   +7 more
doaj   +1 more source

Buffalo milk quality in southern Italy: trace elements & endocrine disruptors. A One Health analysis

Revista Científica, 2023
The production of buffalo milk and its derivatives represents an important economic sector in Southern Italy, especially in the Campania region. Buffalo milk is mainly used for the production of “mozzarella di bufala”, a soft, un-ripened cheese variety ...
Luigi Jacopo D’Auria
doaj  

Understanding the impact of different cheese-making strategies on Mozzarella cheese properties [PDF]

, 2016
Tableau d'honneur de la Faculté des études supérieures et postdoctorales, 2016-2017Le fromage Mozzarella entre dans la composition de plusieurs mets populaires d’Amérique du Nord. L’aptitude de ce fromage à être râpé et ses propriétés caractéristiques de
Banville, Vincent
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IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO

Vitae, 2011
The cheese known as Momposino is a Colombian variety of pasta filata cheese. For this investigation, several cheese-production technologies were identified as follows: techniques 1 and 2, for cheeses elaborated from raw milk (such as autochthonous ...
Myriam LONDOÑO O., José U. SEPÚLVEDA V., Victor HIGUERA M.   +2 more
doaj  

Characterization of Quesillo Caquetá with Protected Designation of Origin (PDO): Mineral Composition and Carbohydrate, Fatty Acid, and Peptide Profiles

Dairy
Cheese products worldwide have gained protected designation of origin status in many instances, yet this food group also has the highest reported fraud rates.
Andrés Grajales-Zuleta, Sandra Estrada, Andrea Hermosa, Isidra Recio, Beatriz Miralles, Mar Villamiel   +5 more
doaj   +1 more source