Results 81 to 90 of about 23,412 (305)

Risk of infection of dairy cattle in the EU with highly pathogenic avian influenza virus affecting dairy cows in the United States of America (H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13)

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract This opinion assesses the risk of avian influenza H5N1 B3.13 genotype virus infection in EU dairy cattle. Introduction of the virus into EU dairy cattle, poultry or wild birds via trade or migratory birds from the US is assessed as highly unlikely.
EFSA Panel on Animal Health and Welfare (AHAW), Julio Alvarez, Anette Ella Boklund, Sabine Dippel, Fernanda Dórea, Jordi Figuerola, Mette S. Herskin, Virginie Michel, Miguel Ángel Miranda Chueca, Eleonora Nannoni, Søren Saxmose Nielsen, Romolo Nonno, Anja B. Riber, Jan Arend Stegeman, Karl Ståhl, Hans‐Hermann Thulke, Frank Tuyttens, Christoph Winckler, Alessio Bortolami, Mariette Ducatez, Claire Guinat, El‐Sayed M. Abdelwhab, Laurent Guillier, Maarten Nauta, Photis Papademas, Elisabetta Suffredini, Winy Messens, Alessandro Broglia, Helene Jensen, Kamela Kryemadhi, Andrea Gervelmeyer   +30 more
wiley   +1 more source

Three novel science activities relating to the structure of the atom, bioinformatics, and the denaturation of protein [PDF]

, 2013
Plan B Paper. 2013. Master of Science in Education- Physics--University of Wisconsin-River Falls. Physics Department. 30 leaves. Includes bibliographical references (leaf 10).This paper describes three novel activities that were designed to teach ...
Duerst, Robert
core   +1 more source

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

Heliyon
The division of rennet in cheesemaking is split between the curd and whey, influencing the taste and texture of aged cheeses. Our study aimed to examine how raising the protein concentration in reconstituted skim milk (up to 8.8 %) affects the ...
Seyed Mehrdad Mirsalami, Mahsa Mirsalami, Afshar Alihosseini, Amin Ghodousian   +3 more
doaj   +1 more source

Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis.

Journal of Dairy Science, 2019
The objective of this work was to investigate the effect of pH adjustment (initial pH vs. pH 6.50) on the rennet-gelation properties of concentrates made by ultrafiltration (UF) and reverse osmosis (RO).
A. Lauzin, A. Bérubé, M. Britten, Y. Pouliot   +3 more
semanticscholar   +1 more source

Physico‐Chemical Characteristics, Sensory Properties and Microbial Quality of Date Fruit Added Rasomalai Prepared From Buffalo's Milk

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Different level of dates were added to the buffalo milk rasomalai to enhance its total dietary fiber content. The physicochemcial, microbial, sensorial, color and consumers likings were assessed in response of this dates addition. The addition of dates enrich the rasomalai with the total dietary fiber without affecting the chemical and microbial ...
S. M. Rubayet Ferdous Rupom, Md. Sadman Tahmid, Gautam Kumar Deb, Md. Ashadul Alam, Md. Rakibul Hassan, Arifur Rahman, Anzuman Ara, Mohammad Shohel Rana Siddiki, Md. Harun‐ur‐Rashid, Tahir Mahmood Qureshi, Mohammad Ashiqul Islam   +10 more
wiley   +1 more source

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

Chemické zvesti, 2018
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ...
G. Bonczar, M. Filipczak-Fiutak, A. Pluta-Kubica, I. Duda, M. Walczycka, L. Staruch   +5 more
semanticscholar   +1 more source

Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2002
Increased knowledge of the interactions involved in the manufacture of Milk Protein Composite Gels (MPCGs) is essential for the further development of dairy-based analogue and recombined products and the advancement of novel product development.
Findlay, Robyn Rosemary
core  

Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics [PDF]

, 2019
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera.
Alitonou, Guy Alain, Bankolé, Ibidjokè Rachidatou, Durand, Erwann, Hodonou, Myriam Mondoukpè, Mazou, Mouaïmine, Tchobo, Paul Fidèle   +5 more
core   +1 more source

Proteolytic and Textural Parameters of Oil‐Ripened Semi‐Hard Goat Cheese

Journal of Food Science, Volume 90, Issue 11, November 2025.
ABSTRACT The proteolytic and textural properties of semi‐hard goat cheese ripened in a 50:50 mixture of extra virgin olive oil and refined sunflower oil were investigated. Five batches were divided into three groups: group 1 (control; 60 days air‐ripened), group 2 (10 days air and 50 days oil‐ripened), and group 3 (20 days air and 40 days oil‐ripened).
Stefani Levak, Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Ivica Ljubenkov, Josipa Marić, Milna Tudor Kalit   +6 more
wiley   +1 more source

Sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric

Tạp chí Khoa học Đại học Cần Thơ
Nghiên cứu này được thực hiện nhằm xây dựng quy trình sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric. Ảnh hưởng của các yếu tố, bao gồm độ pH (nồng độ acid citric), nhiệt độ và nồng độ rennet trong quá trình ...
Phạm Thị Hoàn, Trịnh Khánh Sơn
doaj   +1 more source