Results 71 to 80 of about 9,691 (176)

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

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

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

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

Cocoa byproduct inclusion in dairy sheep diet: Effects on sensory, volatile, and antioxidant properties of cheese

Journal of Dairy Science
: The possibility of inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and an environmental strategy for reducing waste management by industries and costs of feeding as well as the impact of livestock ...
M. Caccamo, G. Luciano, T. Rapisarda, V.M. Marino, C. Pasta, A. Natalello, G. Mangione, B. Valenti, A. Campione, G. Marino, M. Pauselli   +10 more
doaj   +1 more source

Characterisation and research of the milk quality in Krk cheese manufacturing

Mljekarstvo, 2008
Physical-chemical composition and hygienic quality of milk are of crucial importance in cheese manufacturing. During 2007, a research was carried out with the aim to investigate manufacturing features and milk quality of Krk sheep and to describe ...
Neven Antunac, Nataša Mikulec, Darija Bendelja, Zvonimir Prpić, Zdravko Barać   +4 more
doaj  

PERCEPTION AND ACCEPTANCE OF GOAT CHEESE IN COMPARISION WITH SHEEP AND COW CHEESE – AN EMPIRICAL STUDY

Annals of the University of Oradea: Economic Science, 2019
Goat milk production is a dynamic and continuously expanding branch, which determines the life of millions of people, as well as constitutes an important part of the national economies of many countries (SILANIKOVE et al., 2010). Goat milk and the cheese made from it, was venerated in ancient Egypt, with some Pharaohs supposedly placing these foods ...
CSAPO Zsolt, PENTEK Adam, CSAPONE RISKO Tunde   +2 more
openaire   +1 more source