Results 81 to 90 of about 9,673 (178)

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

Cooking Recipe for Sheep's cheese in lent

Cooking Recipe for Sheep's cheese in lent in the project https://gams.uni-graz.at ...
Helmut W. Klug, Christian Steiner, Astrid Böhm, Julia Eibinger   +3 more
openaire   +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  

A Pre-Trial Study to Identify Species of Origin in Halloumi Cheese Utilising Chemometrics with Near-Infrared and Hyperspectral Imaging Technologies

Analytica
Halloumi cheese has recently gained a Protected Designation of Origin (PDO) indicator, which is related to the place (Cyprus) in which halloumi cheese is made. The PDO label is linked with several requirements, e.g., milk species, quantities, etc.; thus,
Maria Tarapoulouzi, Natasha Logan, Mike Hardy, Holly Montgomery, Simon A. Haughey, Christopher T. Elliott, Charis R. Theocharis   +6 more
doaj   +1 more source

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

Comparative evaluation of Portuguese goat and sheep cheeses

, 2014
Cheese is a solid food made by coagulating milk of different animals. It has a great expression worldwide and there is a great diversity in the types of cheese between and within different countries. Maturation (or cure) plays a key role in the development of the individual characteristics of each cheese.
Guiné, Raquel, Correia, Paula, Correia, Ana   +2 more
openaire   +1 more source

Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey

Food Technology and Biotechnology, 2004
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples.
Zekai Tarakçi, Yusuf Tunçtürk, Hayri Coskun   +2 more
doaj  

Influence of Sodium Chloride on the Behaviour of <i>Pseudomonas fluorescens</i> in Ripened Sheep Cheese. [PDF]

Microorganisms
Lopes S, Vida M, Correia C, Fernandes J, Gomes S, Fernando A, Tabla R, Alvarenga N.   +7 more
europepmc   +1 more source

Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters. [PDF]

Foods
Segura J, Fernández-Valle ME, Cruz-Díaz KP, Romero-de-Ávila MD, Castejón D, Remiro V, Cambero MI.   +6 more
europepmc   +1 more source

Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging. [PDF]

Ital J Food Saf, 2016
Pala C, Scarano C, Venusti M, Sardo D, Casti D, Cossu F, Lamon S, Spanu V, Ibba M, Marras M, Paba A, Spanu C, De Santis EP.   +12 more
europepmc   +1 more source