Results 31 to 40 of about 1,121 (188)
Effect of Palmito cheese processing on sensory characteristics and degree of liking
Agronomía Mesoamericana, 2023 Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that ...
Andrea Marín-Fonseca +2 more
doaj +1 more source
Journal of Food Processing and Preservation, Volume 46, Issue 10, October 2022., 2022 Abstract Burrata cheese demand is sharply increasing on international market, but its shelf life is very short being limited to a few days due to its high perishability. A possible way to improve preservation is to promptly lower the temperature during the manufacturing process.
Giuseppe Natrella +2 more
wiley +1 more source
The efficacy and safety of high‐pressure processing of food
EFSA Journal, Volume 20, Issue 3, March 2022., 2022 Abstract High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are ...
EFSA Panel on Biological Hazards (BIOHAZ Panel) +27 more
wiley +1 more source
Milk‐Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
International Journal of Food Science, Volume 2022, Issue 1, 2022., 2022 There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form milk gels by itself and in combination with chymosin.
Carolina Nájera-Domínguez +9 more
wiley +1 more source
International Journal of Dairy Technology, Volume 74, Issue 4, Page 656-670, November 2021., 2021 Overview of factors affecting digestion and absorption of nutrients from cheese. Health guidelines recommend limiting saturated fat consumption due to adverse associations with low‐density lipoprotein cholesterol, a marker for cardiovascular disease risk.
Emma L Feeney +2 more
wiley +1 more source
Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese
Fermentation, 2022 Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures.
José Martín Ruvalcaba-Gómez +6 more
doaj +1 more source
International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5352-5361, October 2021., 2021 The soluble fraction of high moisture mozzarella can be used for discriminating the traditional product from the industrial type. The concentration of the soluble compounds tend to evolve during storage, also because the cheese is stored into a covering liquid, causing mass exchange phenomena.
Michele Faccia +2 more
wiley +1 more source
Effect of Frozen Storage on Physical Properties of Pasta Filata and Nonpasta Filata Mozzarella Cheeses [PDF]
Journal of Dairy Science, 2003 The effects of 1) ripening 2, 7, and 14 d at 7 degrees C before freezing; 2) tempering 7, and 14 d at 7 degrees C after freezing; and 3) frozen storage for 1 and 4 wk at -20 degrees C, on the meltability, stretchability, and microstructure of pasta filata and nonpasta filata Mozzarella cheeses were investigated.
M I, Kuo, S, Gunasekaran
openaire +2 more sources
EFSA Journal, Volume 19, Issue 4, April 2021., 2021 Abstract Pasteurisation of raw milk, colostrum, dairy or colostrum‐based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result.
European Food Safety Authority (EFSA) +6 more
wiley +1 more source
Frontiers in Microbiology, 2021 The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging.
Annalisa Ricci +7 more
doaj +1 more source