Works matching DE "COAGULATION (Food science)"
Results: 119
Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach.
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- Animals (2076-2615), 2024, v. 14, n. 6, p. 900, doi. 10.3390/ani14060900
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- Article
Estimating the Effect of the Kappa Casein Genotype on Milk Coagulation Properties in Israeli Holstein Cows.
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- Animals (2076-2615), 2024, v. 14, n. 1, p. 54, doi. 10.3390/ani14010054
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- Article
Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder.
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- Food Science & Technology International, 2004, v. 10, n. 6, p. 415, doi. 10.1177/1082013204049387
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- Article
Genetic polymorphisms of kappa-casein (CSN3) gene and its association with bovine milk properties.
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- Journal of Livestock Science, 2024, v. 15, n. 15, p. 150, doi. 10.33259/JLivestSci.2024.150-159
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- Article
Киселинно-термична коагулация, подход за оползотворяване на технически яйчен белтък.
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- Journal of Mountain Agriculture on the Balkans (JMAB), 2024, v. 27, n. 5, p. 712
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- Article
Pattern formation of dried droplets of milk during different processes and classifying them using artificial neural networks.
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- Journal of Dispersion Science & Technology, 2022, v. 43, n. 12, p. 1838, doi. 10.1080/01932691.2021.1880927
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- Article
INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT.
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- Food & Environment Safety, 2017, v. 16, n. 2, p. 71
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Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light.
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- Journal of Dairy Research, 2003, v. 70, n. 3, p. 335, doi. 10.1017/s0022029903006356
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- Article
Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor.
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- Journal of Dairy Research, 2003, v. 70, n. 2, p. 205, doi. 10.1017/s0022029903006113
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- Article
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review.
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- International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 449, doi. 10.1111/1471-0307.12951
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Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 298, doi. 10.1111/1471-0307.12857
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- Article
Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy.
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- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 674, doi. 10.1111/1471-0307.12726
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- Article
Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt.
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 105, doi. 10.1111/1471-0307.12388
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- Article
A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 607, doi. 10.1111/1471-0307.12439
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- Article
Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk.
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- International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 490, doi. 10.1111/j.1471-0307.2012.00861.x
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- Article
Heat-induced coagulation of whole milk by high levels of calcium chloride.
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- International Journal of Dairy Technology, 2012, v. 65, n. 2, p. 183, doi. 10.1111/j.1471-0307.2012.00823.x
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- Article
Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufacture.
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- International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 51, doi. 10.1111/j.1471-0307.2011.00747.x
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- Article
Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti ( Withania coagulans) and calf rennet.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 218, doi. 10.1111/j.1471-0307.2010.00653.x
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- Article
Milk reversibility following reduction and restoration of pH.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 179, doi. 10.1111/j.1471-0307.2010.00649.x
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- Article
Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation.
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- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 197, doi. 10.1111/j.1471-0307.2010.00583.x
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- Article
Influence of cephalosporins on the coagulation time of yogurt made from ewes’ milk.
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- International Journal of Dairy Technology, 2008, v. 61, n. 4, p. 372, doi. 10.1111/j.1471-0307.2008.00421.x
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- Article
Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams.
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- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 183, doi. 10.1111/j.1471-0307.2008.00388.x
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- Article
Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk.
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- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 151, doi. 10.1111/j.1471-0307.2008.00391.x
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- Article
Fresh cheese from camel milk coagulated with Camifloc.
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- International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 90, doi. 10.1111/j.1471-0307.2008.00360.x
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- Article
Water mobility during renneting and acid coagulation of casein solutions: a differentiated low-resolution nuclear magnetic resonance analysis.
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- International Journal of Dairy Technology, 2007, v. 60, n. 1, p. 37, doi. 10.1111/j.1471-0307.2007.00290.x
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- Article
Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II).
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- International Journal of Dairy Technology, 2006, v. 59, n. 3, p. 188, doi. 10.1111/j.1471-0307.2006.00262.x
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Comparative study of the efficacy of three coagulants in treating dairy/ factory waste water.
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- International Journal of Dairy Technology, 2005, v. 58, n. 2, p. 83, doi. 10.1111/j.1471-0307.2005.00198.x
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- Article
SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 77, doi. 10.1111/j.1471-0307.2004.00142.x
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- Article
SYMPOSIUM CONTRIBUTION Heat stability of milk.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 111, doi. 10.1111/j.1471-0307.2004.00143.x
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- Article
SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 127, doi. 10.1111/j.1471-0307.2004.00147.x
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- Article
Relationship of somatic cell count and composition and coagulation properties of ewe's milk.
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- Dairy / Mljekarstvo, 2015, v. 65, n. 2, p. 138, doi. 10.15567/mljekarstvo.2015.0208
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- Article
Development of low fat UF cheese technology.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 33
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- Article
Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate-Iron Complex and In Vitro Bioaccessibility of the Added Iron.
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- Food Technology & Biotechnology, 2019, v. 57, n. 1, p. 48, doi. 10.17113/ftb.57.01.19.5945
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- Article
Effect of the climatic period on the nutritional quality of cow's milk in Antioquia.
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- Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 1, p. 7855, doi. 10.15446/rfna.v69n1.54753
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- Article
CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ.
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- GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 683, doi. 10.15237/gida.GD23026
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- Article
Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 10, p. 6185, doi. 10.3390/app13106185
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- Article
Identification of QTL on Chromosome 18 Associated with Non-Coagulating Milk in Swedish Red Cows.
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- Frontiers in Genetics, 2016, p. 1, doi. 10.3389/fgene.2016.00057
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- Article
Coagulation power comparison between fresh and powdered biduri (Calotropis gigantea) leaf extract in making suspesi soft cheese.
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- International Food Research Journal, 2023, v. 30, n. 5, p. 1341, doi. 10.47836/ifrj.30.5.22
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- Article
Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2459
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- Article
Heat-acid coagulation of market-returned UHT milk using various coagulants and calcium chloride.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 943
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- Article
Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 606
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- Article
Low Volume Bioreactor Development in Dairy Industry Based on Encapsulated Rennin in Tubular Cellulose/Starch Gel Composite.
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- Food & Bioprocess Technology, 2018, v. 11, n. 1, p. 194, doi. 10.1007/s11947-017-2005-1
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- Article
EFFECT OF DRUG RESIDUES ON RENNET COAGULATION OF MILK.
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- Journal of Food Quality, 2007, v. 30, n. 1, p. 81, doi. 10.1111/j.1745-4557.2007.00107.x
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- Article
EFFECT OF A NEW FORMULA OF FAT REPLACERS ON THE QUALITY CHARACTERISTICS OF LOW-FAT FERMENTED CAMEL MILK.
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- Egyptian Journal of Dairy Science, 2020, v. 48, n. 1, p. 1
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- Article
Low Effectiveness of Mid-Infrared Spectroscopy Prediction Models of Mediterranean Italian Buffalo Bulk Milk Coagulation Traits.
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- Foods, 2024, v. 13, n. 13, p. 1957, doi. 10.3390/foods13131957
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- Article
A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process.
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- Foods, 2024, v. 13, n. 6, p. 873, doi. 10.3390/foods13060873
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- Article
Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep.
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- Foods, 2024, v. 13, n. 4, p. 610, doi. 10.3390/foods13040610
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- Article
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk.
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- Foods, 2023, v. 12, n. 12, p. 2293, doi. 10.3390/foods12122293
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- Article
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.
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- Foods, 2023, v. 12, n. 11, p. 2260, doi. 10.3390/foods12112260
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- Article
Acid and Rennet Coagulation Properties of A2 Milk.
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- Foods, 2022, v. 11, n. 22, p. 3648, doi. 10.3390/foods11223648
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- Article