Results 121 to 130 of about 776,893 (236)
MljekarstvoLički Škripavac is a traditional Croatian cheese characterised by its soft and rubbery texture and the squeaky sound attained during chewing. Traditionally, it can be produced using two different salting methods: dry salting of curd grains and salting of
Matea Ivaniš +6 more
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Problems in the Italian Soft-cheese Industry
Journal of Dairy Science, 1958 Summary The Italian-cheese industry is faced with many problems, but two of immediate urgency are concerned with poor sanitary quality and a lack of state and national standards of identity. Both Ricotta and Mozzarella cheese often are heavily contaminated with mold, yeast, and coliforms.
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Utilization of Surplus Milk in the Small Dairy Plant: 2. Soft and Semi-soft Hoop Drained Cheeses [PDF]
, 1957 The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies ...
Downs, P. A.
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FoodsPackaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese.
Łukasz K. Kaczyński
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Soft Law y la teoría de las fuentes del derecho.
, 2014 El soft law hace referencia a reglas de conducta que en principio no tienen fuerza jurídica vinculante, aunque produzcan efectos prácticos. El artículo investiga esta noción a la luz de la relación entre fuentes del derecho e interpretación.
Pastore, Baldassare
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Effect of Bacteriocin on Soft Cheese [PDF]
Alexandria Science Exchange Journal, 2019 Silvia M. Zaky, Wafaa A. Mahmoud
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THE ISSUE OF PROFITABILITY IS - PRODUCTION OF SOFT CHEESES [PDF]
, 2015 У статті визначена проблема рентабельності підприємств, які переробляють індустріальне молоко в міжсезоний період на м’які сири. Гостре питання виходу продукту пов’язана з якістю молока-сировини,тому запропоновано рішення ...
Semko, T.
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TECHNOLOGICAL STUDIES ON SOFT CHEESE [PDF]
Journal of Food and Dairy Sciences, 2012 A. Shendy, M. Omar, M. Rakha
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[Investigation of LIsteria monocytogenes in soft cheeses].
Revista Argentina de microbiologia, 2000 Listeria monocytogenes has been recognized as a bacteria that produces severe illness in animals and humans. Considering the importance of the presence of L. monocytogenes in soft paste cheeses, a study of diverse cheeses from supermarkets of direct sale to the public was carried out. From the 35 analyzed cheeses, 4 strains were isolated (11.4%).
J, Copes +5 more
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Cheeses around the world: types, production, properties and cultural and nutritional relevance
, 2019 Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural ...
Ferrão, Ana Cristina +2 more
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