Results 71 to 80 of about 9,673 (178)

Sheep Cheese Allergy in a-Gal Syndrome

Journal of Investigational Allergy and Clinical Immunology, 2023
German-Sanchez A, Alonso-Llamazares A, Latorre-Ibañez M, Bartolome-Zavala B, Antepara-Ercoreca   +4 more
openaire   +4 more sources

Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey. [PDF]

J Food Sci Technol, 2023
Dos Santos FR, Leite Junior BRC, Tribst AAL.   +2 more
europepmc   +1 more source

Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening [PDF]

Journal of Central European Agriculture
Karin Kaymagi is a type of Tulum cheese traditionally produced from sheep milk and ripened in tripe following the addition of cream to the curd. In this study, it was traditionally produced by mixing certain proportions of raw sheep and cow milk (100:0 ...
Mehmet KARAGOL, Zekai TARAKCİ
doaj   +1 more source

Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese. [PDF]

Foods, 2021
Muñoz-Tebar N, González-Navarro EJ, López-Díaz TM, Santos JA, Elguea-Culebras GO, García-Martínez MM, Molina A, Carmona M, Berruga MI.   +8 more
europepmc   +1 more source

Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream. [PDF]

Foods, 2022
Sakkas L, Evageliou V, Igoumenidis PE, Moatsou G.   +3 more
europepmc   +1 more source

Impact of variation in production traits, inputs costs and product prices on profitability in multi-purpose sheep

Spanish Journal of Agricultural Research, 2014
The impact of variation in production traits, and inputs costs and product prices on economic efficiency of a multi-purpose sheep breed farmed in a marginal area of Slovakia was examined using a bio-economic simulation model of the program package ...
Zuzana Krupová, Emil Krupa, Marie Wolfová, Monika Michaličková   +3 more
doaj   +1 more source

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures

Czech Journal of Food Sciences, 2001
The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep's milk at different temperatures on the sheep farm. The following parameters were determined:
J. Pažáková, M. Pipová, P. Turek, J. Nagy   +3 more
doaj   +1 more source

Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

Small Ruminant Research, 2010
Abstract In recent years, there has been an increase in the production of sheep milk in our country, which has been used mainly in cheese-making. This production, however, is not well standardised, as there are neither defined protocols nor well-characterised products for this procedure.
Bergamini, Carina Viviana, Wolf, Irma Veronica, Perotti, Maria Cristina, Zalazar, Carlos Antonio   +3 more
openaire   +2 more sources

Effect of chemical composition of sheep’s milk on the chemical composition of Livno and Travnik cheese

Mljekarstvo, 2011
Bosnia and Herzegovina has a centuries-old tradition in the family dairy products, among which 2-3 types of cheeses dominate. Well known dairy products in BiH are indigenous Livno and Travnik cheese, a group of cheeses produced from thermally untreated ...
Amina Hrković, Aida Hodžić, Zlatan Sarić, Muhidin Hamamdžić, Mensur Vegara, Ermin Šaljić, Eva Juhas-Pašić   +6 more
doaj  

Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune)

Foods
“Pecorino” is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material’s chemical and microbiological properties.
Francesca Luziatelli, Renée Abou Jaoudé, Francesca Melini, Valentina Melini, Maurizio Ruzzi   +4 more
doaj   +1 more source