Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese [PDF]
Journal of Dairy Science, 2005 Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono-delta-lactone ...
R, Mizuno, J A, Lucey
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Animal rennets as sources of dairy lactic acid bacteria [PDF]
, 2014 The microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to ...
Cruciata, M +8 more
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Operational characterisation of a Micro-SME producing farmhouse cheese in the south of Venezuela [PDF]
, 2012 A piece of research is presented that was conducted on the Guayanes Farmhouse Telita Cheese Producers Network located in the Piar and Padre Chien rural municipalities of Bolivar state in Venezuela. Guayanes telita cheese is a regional dairy product.
Cardozo, Edyamira +3 more
core
The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily [PDF]
, 2013 In response to the growing consumer demand for fresh cheese in summer, this investigation was aimed to evaluate the chemical and microbiological characteristics of sheep’s milk and cheese produced in Sicily in the hot summer months.
BONANNO, Adriana +2 more
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CHARACTERIZATION OF COLOMBIAN QUESILLO CHEESE BY SPECTROCOLORIMETRY
Vitae, 2012 Rationale: The colour of food is one of the major attributes which affect a consumer’s perception of its quality, and it is also a powerful tool for quality control and marketing. The Quesillo cheese is a typical Colombian cheese.
Juan Sebastián RAMÍREZ NAVAS Ph.D. +1 more
doaj
Culture-independent bacterial community profiling of carbon dioxide treated raw milk [PDF]
, 2016 Due to technical simplicity and strong inhibition against the growth of psychrotrophic bacteria in milk, CO treatment has emerged as an attractive processing aid to increase the storage time of raw milk before downstream processing. However, it is yet to
Bansal, Nidhi +3 more
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An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
FermentationThe aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean
Samir Kalit +5 more
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Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
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Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses [PDF]
, 2017 Cheese provides essential nutrients for human nutrition and health, such as minerals and fatty acids (FA). Its composition varies according to milk origin (e.g., species and breed), rearing conditions (e.g., feeding and management), and cheese-making ...
Cassandro, M. +4 more
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Technological challenges in the production of a probiotic pasta filata soft cheese
LWT - Food Science and Technology, 2017 Abstract The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 10 7 CFU/g.
Cuffia, Facundo +5 more
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