Results 31 to 40 of about 776,893 (236)
CC48 Making Soft Cheeses at Home [PDF]
, 1942 Campaign Circular 48 This circular is about how to make soft cheeses at ...
core +2 more sources
Cheese Microbial Risk Assessments — A Review [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia ...
Kyoung-Hee Choi +4 more
doaj +1 more source
Animals, 2020 The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm.
Grażyna Czyżak-Runowska +5 more
doaj +1 more source
CyTA - Journal of Food, 2023 This work aimed to study the response of Uruguayan consumers to cheeses with different nutritional and commercial characteristics and determine changes over the last decade.
Ana Curutchet +2 more
doaj +1 more source
Tapioca maltodextrin in the production of soft unripened cheese [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2016 An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet.
Natalia V, Iakovchenko +1 more
openaire +2 more sources
Elemental analysis of soft and semi-hard cheeses by ICP-OES
, 2023 In this study essential and toxic element contents were examined in different cheese samples. Because there is no information about micro and macro element content of cheeses on labeling, our main aim was to determine the element content of cheeses and ...
Ibrahimi, Erblina
core
EC9935 Making Soft Cheeses in the Home [PDF]
, 1940 Extension Circular 9935 This circular is about the making of soft cheeses; like cottage and neufchatel in the ...
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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese
Food Science of Animal Resources, 2016 In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses ...
Sun-Young Park +5 more
doaj +1 more source
INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE [PDF]
Техника и технология пищевых производств, 2015 Vacuum drying is one of the most widespread ways of food preservation. It is possible to intensify this process using alternating pressure i.e. performing barovacuum drying. The given work is devoted to investigation of processes taking place during food
Ermolaev V.A., Ravnushkin E.A.
doaj
Frontiers in Microbiology, 2022 Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat’s milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process.
Federica Biolcati +4 more
doaj +1 more source