Results 131 to 140 of about 9,691 (176)
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Effects of dietary iodine supplement on sheep milk and cheese
Journal of Dairy Research, 2021AbstractThe work reported in this paper addresses the iodine nutritional deficiency that still affects a large number of people. For this purpose, we analyzed the possibility to use, as iodine vehicle, a hard typical ewe cheese, called Canestrato d'Abruzzo, derived from milk of ewes fed with an iodine-fortified diet.
Veronica Carnicelli +6 more
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Allergy to goat and sheep cheese with good tolerance to cow cheese
Clinical & Experimental Allergy, 1999BackgroundWe report on a patient who experienced allergic reactions after eating goat cheese and after touching goat and sheep cheese, but not after consuming cow's milk dairy products.ObjectiveTo assess the allergenicity and IgE‐binding capacity of the caseins from the three different species.MethodsSkin prick tests were carried out using whole milk ...
A, Umpiérrez +6 more
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Alternative to decrease cholesterol in sheep milk cheeses
Food Chemistry, 2015The presence of cholesterol in foods is of nutritional interest because high levels of this molecule in human plasma are associated with an increasing risk of cardiovascular disease and nowadays consumers are demanding healthier products. The goal of this experiment was to diminish the cholesterol content of Manchego, the most popular Spanish cheese ...
P, Gómez-Cortés +3 more
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Spanish goat and sheep milk cheeses
Small Ruminant Research, 2011Abstract Spain has a population of 1,403,850 milking goats and 2,420,000 milking sheep that produce, respectively, 514,737 and 441,400 metric tons of milk per year. The 98.2% of the goats’ milk and 92.5 of the sheep’ milk produced are used for cheese production. There are in Spain a considerable number of traditional goat and ewe cheeses.
Sidonia Martínez +2 more
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International Journal of Dairy Technology, 1991
The market for ewes and goats cheese is a growing one, and there is an increasing need for producers and manufacturers of ewes' and goats' milk to establish a more professional and technical approach in order to shake off the ‘good life’ image. Despite the fact that many producers and manufacturers are truly commercial, technical information is sparse ...
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The market for ewes and goats cheese is a growing one, and there is an increasing need for producers and manufacturers of ewes' and goats' milk to establish a more professional and technical approach in order to shake off the ‘good life’ image. Despite the fact that many producers and manufacturers are truly commercial, technical information is sparse ...
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Investigation of Fungal Contamination in Sheep and Goat Cheeses in Southern Italy
Mycopathologia, 2004One hundred and twenty-two samples of cheeses made from goat and sheep milk and a mixture of the two types, produced in Southern Italy by industrial establishments or artisans, were analysed for the detection of fungal contamination and the presence of potentially toxigenic moulds.
Montagna, M. T +6 more
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Sheep's milk concentration by ultrafiltration and cheese elaboration
Journal of Food Process Engineering, 2019AbstractThis study aimed at concentrating sheep milk using ultrafiltration as well as Pecorino cheese elaboration and characterization. Sheep milk ultrafiltration at 22°C, for 30 min and 2 bar, provided an approximately fourfold increase in the protein and fat concentrations, consequently increased cheese yield by 17%. The cheese stored for 30 days was
Andréia M. Faion +4 more
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Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese
International Dairy Journal, 2021Abstract Semi-hard cheeses were manufactured from sheep milk with protein to fat ratios of 1:1 (A) and 2:1 without (B) or with supplementation (C) with lyophilised sweet sheep buttermilk (SSB) and ripened at 4 or 11 °C. Comparing with B counterpart, the addition of SSB resulted in increased moisture and moisture in non-fat substances content of ...
Lambros Sakkas +2 more
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Consumer Acceptance Of New Sheep Milk Cheeses
2005This paper provides estimates of consumers willingness to pay for two new sheep milk cheeses, developed as part of a RIRDC research project. In 1998, following an in-store tasting, a sample of 215 consumers were asked to reveal what price they would be willing to pay for portions of the cheese.
Burton, Michael P., Bencini, Roberta
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TECHNOLOGY OF CHEESE PRODUCTION BASED ON SHEEP'S MILK
Mechanics and Technologies, 2021В статье представлены результаты физико-химических исследований сыра из овечьего молока, изучена и подобрана оптимальная заквасочная культура для свертывания овечьего молока, определена целесообразность и актуальность производства сыра из овечьего молока.
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