Food Science of Animal Resources, 2019 Abstract Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production.
Müge Urgu +4 more
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Cheese quality, characteristics and technology of Bulgarian artisanal white brined cheese from raw sheep milk [PDF]
BIO Web of ConferencesThe study aims to evaluate the potential for producing traditional artisanal cheese from raw sheep’s milk. The physicochemical composition of the raw milk was determined, with dry matter at 20.75%, fat at 8.17%, protein at 6.55%, and carbohydrates at 4 ...
Stankov Stanko +5 more
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Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks. [PDF]
Foods, 2023 Massouras T +3 more
europepmc +1 more source
Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives [PDF]
, 2020 There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.).
Aníbal, J., Esteves, Eduardo
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Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering [PDF]
, 2018 Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated buffalo milk or cow milk protein by using crude papain. There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The
Said, N. S. (Nur) +1 more
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Study Of Fat Content Dynamics In Dairy Products With The Simulations Of Artificial Neural Network (ANN) Model [PDF]
, 2018 : In This Article An Attempt Has Been Made To Find Some Important Features Of Starter Cultures On The Fat Content Dynamics In The Dairy Product “White Brined Cheese” At A Dairy Industry Laboratory In Republic Of Macedonia. The Data Samples Were Collected
Ahmad, M. Ayaz +6 more
core +1 more source
Pepsin extracted from the proventriculi of geese raised under different fattening techniques and its effect on microbiological quality and cheese production [PDF]
Ciência e AgrotecnologiaGoose pepsin is critically important in cheese coagulation, both in terms of variety and economics. This study was conducted to investigate the potential use of the pepsin enzyme obtained from the proventriculi of geese reared under intensive and ...
Pelin Beyazgül +7 more
doaj +2 more sources
Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha [PDF]
, 2015 The distribution of mould species was examined at several points of the processing chain in a Manchego cheese plant and associated dairy farms. Geotrichum and Fusarium were the most frequent genera isolated in milk samples as well as in 1-month ...
Alper +43 more
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The ripening of uf white brined cheeses made with probiotic culture [PDF]
, 2007 Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri.
Djerovski, Jelena +4 more
openaire
The Effect of Different Starter Cultures on Water Phase Salt Content in White Brined Cheese Production [PDF]
, 2019 The present paper is focused on the water phase salt content of three variants of white brined cheese samples manufactured with different starter cultures.
Dimitrovska, Gordana +3 more
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