Results 131 to 140 of about 2,431 (210)

Structural dependence of concentrated skim milk curd on micellar restructuring. [PDF]

Heliyon
Kayihura JF.
europepmc   +1 more source

Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison. [PDF]

Food Chem X
Khan UM, Sameen A, Decker EA, Shabbir MA, Hussain S, Latif A, Abdi G, Aadil RM.   +7 more
europepmc   +1 more source

Bioprotective Effect of a Bacteriocin-Producing Lactococcus lactis Strain Against Enterococcus faecium Isolated from Egyptian Tallaga Cheese. [PDF]

Antibiotics (Basel)
Agún S, Youssef O, Ashry S, Martínez B, Fernández L, Rodríguez A, Abdelshahid Y, García P.   +7 more
europepmc   +1 more source

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients. [PDF]

Foods
Selmi H, Presutto E, Spano G, Capozzi V, Fragasso M.   +4 more
europepmc   +1 more source

Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach. [PDF]

Animals (Basel)
Caballero-Villalobos J, Garzón A, Angón E, Arias R, Cecchinato A, Amalfitano N, Perea JM.   +6 more
europepmc   +1 more source

Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese. [PDF]

Microbiome
Santamarina-García G, Yap M, Crispie F, Amores G, Lordan C, Virto M, Cotter PD.   +6 more
europepmc   +1 more source

Rennet coagulation of heated milk: A review

International Dairy Journal, 2021
Mild heat treatments, such as thermisation or pasteurisation, are applied to milk to prevent microbiological problems occurring during or after cheese manufacture.
M. Britten, H. Giroux
semanticscholar   +2 more sources

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Acid and rennet-induced coagulation behavior of casein micelles with modified structure

Food Chemistry, 2019
This review summarizes the effects of heating, acidification, high pressure treatment and enzymatic modification on coagulation (acid or rennet) behavior of casein micelles.
Quanyang Li, Zhengtao Zhao
exaly   +2 more sources