Works matching DE "COAGULATION (Food science)"
Results: 125
Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 2, p. 275, doi. 10.1080/15428052.2021.1929636
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- Article
MILK-CLOTTING ACTIVITY OF RECOMBINANT BOVINE AND CAMEL CHYMOSIN FOR COW’S, GOAT’S AND EWES’ MILK.
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- Eurasian Journal of Applied Biotechnology, 2023, n. 2, p. 61, doi. 10.11134/btp.2.2023.8
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- Article
Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing.
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- Journal of Dairy Research, 2009, v. 76, n. 3, p. 301, doi. 10.1017/S0022029909004178
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- Article
Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties.
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- Journal of Dairy Research, 2008, v. 75, n. 1, p. 69, doi. 10.1017/S0022029907003032
- Publication type:
- Article
Reformation of casein particles from alkaline-disrupted casein micelles.
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- Journal of Dairy Research, 2008, v. 75, n. 1, p. 44, doi. 10.1017/S0022029907002956
- Publication type:
- Article
High pressure thermal denaturation kinetics of whey proteins.
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- Journal of Dairy Research, 2004, v. 71, n. 4, p. 480, doi. 10.1017/s0022029904000238
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- Article
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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- Publication type:
- Article
Znaczenie i wykorzystanie białkowych składników serwatki.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2023, n. 39, p. 32, doi. 10.15611/nit.2023.39.03
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- Publication type:
- Article
A comparison of milk clotting characteristics and quality traits of Rendena and Holstein-Friesian cows.
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- Italian Journal of Animal Science, 2015, v. 14, n. 2, p. 202, doi. 10.4081/ijas.2015.3768
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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
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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- Publication type:
- Article
On the efficacy of dielectric spectroscopy in the identification of onset of the various stages in lactic acid coagulation of milk.
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- Journal of Microwave Power & Electromagnetic Energy, 2020, v. 54, n. 2, p. 161, doi. 10.1080/08327823.2020.1755484
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- Article
Graduate student competition.
- Published in:
- 1997
- Publication type:
- Abstract
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
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation.
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- Foods, 2025, v. 14, n. 4, p. 710, doi. 10.3390/foods14040710
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- Publication type:
- Article
Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained.
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- Foods, 2025, v. 14, n. 3, p. 334, doi. 10.3390/foods14030334
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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
Rennet-Induced Casein Micelle Aggregation Models: A Review.
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- Foods, 2022, v. 11, n. 9, p. 1243, doi. 10.3390/foods11091243
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- Article
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles.
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- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4625959
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- Publication type:
- 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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- Publication type:
- Article
Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy.
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- Chemosensors, 2023, v. 11, n. 3, p. 178, doi. 10.3390/chemosensors11030178
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- Article
Proteolytic activity of the Carpathian traditional liquid milk coagulant.
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- Ukrainian Food Journal, 2023, v. 12, n. 2, p. 240, doi. 10.24263/2304-974X-2023-12-2-7
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- Publication type:
- Article
A New Approach for the Utilization of Technical Egg Albumen Based on Acid–Thermal Coagulation.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 2, p. 510, doi. 10.3390/app15020510
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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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- Publication type:
- 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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- Article
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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- Article
Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams.
- Published in:
- 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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- Publication type:
- Article
Fresh cheese from camel milk coagulated with Camifloc.
- Published in:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Article
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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- Publication type:
- Article
SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.
- Published in:
- 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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- Publication type:
- Article