Works matching DE "COTTAGE cheese"
Results: 144
Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts.
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- Slovak Journal of Food Sciences, 2024, v. 18, p. 1028, doi. 10.5219/2030
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Safety and sensory quality of wagashie, a West African cottage cheese.
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- Ghana Journal of Agricultural Science, 2023, v. 58, n. 2, p. 27, doi. 10.4314/gjas.v58i2.3
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الربح والقيمة المضافة لمنتجات األلبان في محافظة الشرقية.
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- Alexandria Science Exchange Journal, 2022, v. 43, n. 2, p. 785, doi. 10.21608/asejaiqjsae.2022.246689
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دور المرأة الريفية في تحسين القيمة المضافة لمنتجات األلبان في محافظة البحيرة.
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- Alexandria Science Exchange Journal, 2020, v. 41, n. 3, p. 241
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- Article
Requeijão com teor reduzido de cloreto de sódio: caracterização físico-química e sensorial entre adolescentes.
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- Ambiência, 2018, v. 14, n. 3, p. 662, doi. 10.5935/ambiencia.2018.03.16
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- Article
Hendrik Jan (Henk) Schuurman, MSc, PhD (1950–2024): In Memoriam.
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- Xenotransplantation, 2024, v. 31, n. 5, p. 1, doi. 10.1111/xen.12882
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TRADITIONAL FOOD PRODUCTS VS. GLOBAL ECONOMY: CONSUMER PESPECTIVE.
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- Economics of Agriculture / Ekonomika Poljoprivrede, 2021, v. 68, n. 2, p. 389, doi. 10.5937/ekoPolj2102389L
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"Do Packages Talk?" Mind Meandering with Message and Meaning on Everyday Packaging Products.
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- Global Media Journal: Turkish Edition, 2020, v. 10, n. 20, p. 394
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TOTAL AEROBIC BACTERIAL PLATE COUNTS (APC) OF RAW MILK, COTTAGE CHEESE AND CURD SAMPLES.
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- Indian Journal of Field Veterinarians, 2014, v. 10, n. 2, p. 77
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- Article
Evaluation of the Thermo Scientific SureTect™ Listeria Species PCR Assay in a Broad Range of Foods and Selected Environmental Surfaces: Pre-Collaborative and Collaborative Study, First Action 2021.06.
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- Journal of AOAC International, 2022, v. 105, n. 5, p. 1367, doi. 10.1093/jaoacint/qsac044
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Evaluation of the Thermo ScientificTM SureTectTM Listeria monocytogenes PCR Assay in a Broad Range of Foods and Selected Environmental Surfaces: Pre-Collaborative and Collaborative Study, First Action 2021.05.
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- Journal of AOAC International, 2022, v. 105, n. 4, p. 1069, doi. 10.1093/jaoacint/qsac027
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Evaluation of the GENE-UP<sup>®</sup> Listeria spp. Method for the Detection of Listeria Species in a Variety of Foods and Select Environmental Surfaces: Collaborative Study, First Action 2019.10.
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- Journal of AOAC International, 2021, v. 104, n. 1, p. 192, doi. 10.1093/jaoacint/qsaa103
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Evaluation of the GENE-UP<sup>®</sup> Listeria monocytogenes Method for the Detection of Listeria monocytogenes in a Variety of Foods and Select Environmental Surfaces: Collaborative Study, First Action 2019.11.
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- Journal of AOAC International, 2021, v. 104, n. 1, p. 180, doi. 10.1093/jaoacint/qsaa079
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Evaluation of 3M™ Molecular Detection Assay (MDA) Listeria for the Detection of Listeria species in Selected Foods and Environmental Surfaces: Collaborative Study, First Action 2014.06.
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- Journal of AOAC International, 2015, v. 98, n. 4, p. 993, doi. 10.5740/jaoacint.15-026
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Evaluation of 3M™ Molecular Detection Assay (MDA) Listeria monocytogenes for the Detection of Listeria monocytogenes in Selected Foods and Environmental Surfaces: Collaborative Study, First Action 2014.07.
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- Journal of AOAC International, 2015, v. 98, n. 4, p. 980, doi. 10.5740/jaoacint.15-031
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Sequential micro- and ultrafiltration in the process of production of cottage cheese.
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- Petroleum Chemistry, 2017, v. 57, n. 9, p. 796, doi. 10.1134/S0965544117060111
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Simulation of membrane ultrafiltration of secondary raw milk.
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- Petroleum Chemistry, 2016, v. 56, n. 4, p. 367, doi. 10.1134/S0965544116040095
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Dairy product consumption and hypertension risk in a prospective French cohort of women.
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- 2020
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- journal article
Seasonal variation of Salmonella enterica prevalence in milk and cottage cheese along the dairy value chain in three regions of Ethiopia.
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- Food Safety & Risk, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40550-024-00108-4
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Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia.
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- Food Safety & Risk, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40550-023-00101-3
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SPECTROPHOTOMETRIC STUDY OF TERNARY COMPLEXES OF Cr (VI) and Co (II).
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- Chemical Problems / Kimya Problemləri, 2020, v. 18, n. 2, p. 164, doi. 10.32737/2221-8688-2020-2-164-173
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RESEARCH OF EFFECT OF CALCIUM URONIC COMPLEXES ON THE BASIC QUALITY INDICATORS OF THE CURD.
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- Technology Audit & Production Reserves, 2016, v. 6, n. 3(32), p. 32, doi. 10.15587/2312-8372.2016.86930
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DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY.
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- Food & Environment Safety, 2018, v. 17, n. 2, p. 224
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- Article
Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 986, doi. 10.5219/1915
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- Article
Editorial.
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- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 3, doi. 10.1111/1471-0307.12937
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- Article
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups.
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- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 4, doi. 10.1111/1471-0307.12913
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Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life.
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- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 902, doi. 10.1111/1471-0307.12891
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- Article
Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese).
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- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 215, doi. 10.1111/1471-0307.12631
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Methods to extend the shelf-life of cottage cheese - a review.
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- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 313, doi. 10.1111/1471-0307.12309
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Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet.
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- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 396, doi. 10.1111/1471-0307.12048
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A dual-acidification process for the manufacture of direct-acidified Cottage cheese.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 552, doi. 10.1111/1471-0307.12077
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Effect of carrot on quality improvement of sweet syrupy cheese ball (Rasgulla).
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- International Journal of Dairy Technology, 2008, v. 61, n. 3, p. 290, doi. 10.1111/j.1471-0307.2008.00412.x
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Functional attributes of native and thermized sour and sweet whey.
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- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 135, doi. 10.1111/j.1471-0307.2007.00316.x
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Assessment of the quality of cottage cheese produced from standard and protein-fortified skim milk.
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- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 69, doi. 10.1111/j.1471-0307.2007.00319.x
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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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Cottage cheese whey as an ingredient of cottage cheese dressing mixes.
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- International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 17, doi. 10.1046/j.1471-0307.2003.00064.x
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Study of the composition and properties of sheep milk in Northern Kazakhstan.
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- EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 1997
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Investigating price transmission in the Finnish dairy sector: an asymmetric NARDL approach.
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- Empirical Economics, 2019, v. 57, n. 3, p. 861, doi. 10.1007/s00181-018-1482-z
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Quality Assessment of Cottage Cheese Available in Peshawar, Pakistan.
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- Pakistan Journal of Zoology, 2020, v. 52, n. 2, p. 687, doi. 10.17582/journal.pjz/20181006071039
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- Article
Fermento lizocimo įtaka grūdėtos varškės kokybei laikymo metu.
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- Agricultural Sciences / Zemès ukio Mokslai, 2010, v. 17, n. 1/2, p. 60
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Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices.
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- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 454, doi. 10.17113/ftb.53.04.15.4029
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ОБҐРУНТУВАННЯ ВИБОРУ СИРОВИННИХ ІНГРЕДІЄНТІВ ПРИ ВИРОБНИЦТВІ СИРКОВОГО ДЕСЕРТУ З НАПОВНЮВАЧАМИ.
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- Scientific Works, 2020, v. 84, n. 2, p. 10, doi. 10.15673/swonaft.v2i84.1881
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- Article
IMPLEMENTATION OF BIOLOGICAL ACTIVE COMPOUND BIO-AP-IRGA: CHEMICAL FEATURES OF ENRICHED YOGURT AND COTTAGE CHEESE.
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- Eastern-European Journal of Enterprise Technologies, 2024, v. 132, n. 11, p. 42, doi. 10.15587/1729-4061.2024.315182
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- Article
EXPLORING THE IMPACT OF WILD NORTHERN KAZAKHSTAN RAW MATERIAL JUICES ON THE CHEMICAL COMPOSITION OF WHEY DRINKS.
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- Eastern-European Journal of Enterprise Technologies, 2023, v. 126, n. 11, p. 42, doi. 10.15587/1729-4061.2023.290095
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- Article
Application of acid lactase to wine making from cottage cheese whey concentrates
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1031, doi. 10.1111/j.1365-2621.1978.tb02482.x
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Enrichment of pasta with cottage cheese whey proteins
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1297
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Skim milk fortification using blends of skim milk ultrafiltrate and cottage cheese whey
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 624
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Cottage cheese from ultrafiltered skim milk
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 619
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- Article
Potential of Gum Arabic Functionalized Iron Hydroxide Nanoparticles Embedded Cellulose Paper for Packaging of Paneer.
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- Nanomaterials (2079-4991), 2021, v. 11, n. 5, p. 1308, doi. 10.3390/nano11051308
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TANGIBLES TO MAKE.
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- Exceptional Children, 1957, v. 24, n. 4, p. 182
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- Article