A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration [PDF]
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
Macedo A, Elizabeth Duarte
exaly +8 more sources
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
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese [PDF]
Foods, 2020 Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos ...
Eleni C. Pappa +5 more
doaj +3 more sources
Market-Oriented Sustainability of Sjenica Sheep Cheese [PDF]
Sustainability, 2019 This study investigated the nature and level of market-oriented sustainability of Sjenica sheep cheese, a Serbian Protected Designation of Origin (PDO)-registered product. In the analysis of the supply chain market sustainability, three theories were used: Resource dependence theory, upper echelons theory, and signaling theory.
Jelena Filipovic, Filipovic Jelena
exaly +2 more sources
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
Christos Papppas +2 more
exaly +3 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
doaj +2 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
DETECTION OF AFLATOXIN M1 IN BULK-TANK MILK AND SHEEP CHEESE [PDF]
Italian Journal of Food Safety, 2011 The Aflatoxin M1 (AFM1) content in 118 bulk-tank sheep milk samples was evaluated using an ELISA commercial kit. During a lactation, three bulk-tank milk samples were collected from each of 40 semi-extensive farms, selected on the basis of high level of ...
F. Cossu +6 more
doaj +4 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
doaj +1 more source
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