Results 71 to 80 of about 2,251 (208)
Nutrition and Food Sciences Research, 2015 Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey.
Mahshid Jahadi +7 more
doaj
Simultaneous use of transglutaminase and rennet in white-brined cheese production
International Dairy Journal, 2013 Abstract The effects of renneting temperature (30 °C or 34 °C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting ...
Özer, Barbaros +4 more
openaire +1 more source
One approach in using multivariate statistical process control in analyzing cheese quality
Mljekarstvo, 2015 The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters.
Ilija Djekic +5 more
doaj +1 more source
Goat Cheese Quality in North Macedonia [PDF]
, 2019 The most significant agricultural industry in North Macedonia is the dairy industry, and white-brined cheese is a popular dairy product with a great history and the most selling cheese in the country.
Sulejmani, Erhan
core +2 more sources
Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden +3 more
wiley +1 more source
Mljekarstvo, 2014 The aim of this work was to investigate primary proteolysis of white brined cow cheese prepared from raw milk by SDS-electrophoretic method based on high-molarity Tris buffer system and to correlate with the results of other commonly used parameters ...
Milenko Smiljanić +3 more
doaj
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
Mljekarstvo, 2018 This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw ...
Miroljub Barać +6 more
doaj +1 more source
Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers
Environmental Microbiology Reports, Volume 17, Issue 6, December 2025.Secundilactobacillus and Levilactobacillus were found to be significantly correlated with the content of cadaverine and histamine in the sauerkraut and fermented cucumbers. The high level of biogenic amines in the tested market samples indicates the need to monitor them as an indicator of the hygienic condition of fermented products.
Renata Choińska +5 more
wiley +1 more source
Karakter/sifat Fisik Kimia Keju Rendah Lemak dari Berbagai Bahan Baku Susu Modifikasi [PDF]
, 2015 Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is oneof the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed
Damayanthi, E. (Evy) +2 more
core
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Maria Beatriz A. Gloria +6 more
wiley +1 more source