Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant [PDF]
Foods, 2020 Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic ...
Andrea Serra +5 more
doaj +2 more sources
Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises [PDF]
FoodsSheep and goat milk are mainly used for cheese manufacture in small livestock farms, giving rise to a large volume of whey. Sheep and goat cheese whey possess excellent and specific functional and nutritional characteristics.
Nayil Dinkçi +2 more
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Dairy, 2021 The purpose of this work was to study the suitability of the water-soluble extracts (WSE) of semi-hard sheep milk cheese for analysis by diffuse reflectance Fourier transform mid-infrared spectroscopy (FT-MIR) and the development of classification models
Lambros Sakkas +2 more
exaly +3 more sources
A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
Membranes, 2018 The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no
Antonia Macedo +2 more
exaly +3 more sources
Effect of Somatic Cell Count on Milk Production, Composition, Colour, Coagulation Properties and Cheese-Making Ability Traits in Manchega Dairy Sheep [PDF]
FoodsSomatic cell count (SCC) in milk is widely used as an indicator of intramammary infections in dairy sheep and is routinely monitored by the dairy industry as a marker of milk quality.
Imen Heddi +8 more
doaj +2 more sources
Italian Journal of Animal Science, 2021 The Pecorino Romano P.D.O. is the main sheep cheese produced in Italy and the first one among the sheep cheeses, in terms of quality and value, exported from the European Union.
Giuseppe Pulina +2 more
exaly +2 more sources
Investigation of the prevalence of Neospora caninum in traditional cheeses produced from the milk of ruminants in Chaharmahal and Bakhtiari province by molecular method [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2022 Cheese isamong ther dairy products and is a suitable environment for the growth and reproduction of microorganisms. One of these pathogens, Neospora caninum, causes abortion in cows. This study aimed to investigate the prevalence of N.
Danial Abbasi tadi, Ebrahim Rahimi
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Fermentation, 2021 Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep).
Siniša Matutinović +3 more
doaj +1 more source
Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution [PDF]
Agroznanje, 2015 Sjenica cheese is our representative white cheese product in brine. It is produced by indigenous technology on Sjenica-Pester plateau, and latterly in the dairy industry.
Savić Željko +2 more
doaj +1 more source
DETECTION OF ENTEROTOXIN GENES AND ANTIBIOTIC SUSCEPTIBILITY PATTERN IN YERSINIA ENTEROCOLITICA ISOLATED FROM CHEESE IN BASRAH [PDF]
Basrah Journal of Veterinary Research, 2019 One hundred fifty cheese samples were collected between 8 October 2017 to February 2018. Fifty samples from each cows , buffalos and sheep. The sample transferred to TSB (tryptone soy broth) and PBS (Phosphate buffer saline) for enrichment and ...
Duaa M. Khalid ,, Basil Abbas
doaj +1 more source