Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows [PDF]
, 2015 peer-reviewedThis article was first published in animal, Volume 9, Issue 05, May 2015, pp 775-780 © The Animal Consortium 2015The aim of the present study was to estimate genetic parameters for calcium (Ca), phosphorus (P) and titratable acidity (TA) in ...
Berry, Donagh +5 more
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Enzymatic proteolysis during the conversion of milk into cheese
Пищевые системы, 2023 The transformation of milk into cheese occurs under the influence of many physicochemical, biochemical and microbiological processes, among which proteolysis plays a very important role.
O. V. Lepilkina, A. I. Grigorieva
doaj +1 more source
Modelling primary proteolysis in cheddar cheese in commercial cool stores : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Bioprocess Engineering at Massey University [PDF]
, 2000 One issue identified as a possible problem during the manufacture of cheddar cheese is the possibility of producing a non-uniform product. It was proposed that a pallet of cheese experiencing different time-temperature histories, depending on the ...
Edmonds, Richard
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Relationship between haptoglobin and serum amyloid A in milk and milk quality [PDF]
, 2008 The objective of this study was to evaluate relationships between the presence in milk of the major bovine acute phase proteins, haptoglobin (Hp) and serum amyloid A (SAA), and milk quality parameters.
Bach Larsen, Lotte +4 more
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PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Rennet coagulation properties of heated milk
Agricultural and Food Science, 1993 Heating impaired the rennet coagulation properties of milk which deteriorated further during storage, i.e. rennet hysteresis occurred. Acidification to pH values ≤ 6.2 or addition of low concentrations of CaCl2 greatly improved the rennet coagulation ...
J. A. Lucey, C. Gorry, P. F. Fox
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Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1994 The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
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Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]
, 2016 The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria +5 more
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Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study developed and optimized chickpea‐based cheese using pineapple (Ananas comosus) extract as a natural coagulant. The optimized formulation improved yield, texture, protein content, mineral composition, and sensory acceptability compared to control cheese.
Lamrot Damene Alemayehu +2 more
wiley +1 more source