Works matching DE "CHEESEMAKING"
Results: 986
Production and Characterization of Camel Milk Cheese Made Using Chicken Gizzard Inner Lining Extract as Coagulant.
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- Processes, 2025, v. 13, n. 2, p. 519, doi. 10.3390/pr13020519
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- Article
Kinetics Controlled Perovskite Crystallization for High Performance Solar Cells.
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- Angewandte Chemie, 2024, v. 136, n. 14, p. 1, doi. 10.1002/ange.202319282
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- Article
Spatially offset Raman spectroscopy: A convenient and rapid tool to distinguish cheese made with milks from different animal species.
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- Journal of Raman Spectroscopy, 2021, v. 52, n. 10, p. 1705, doi. 10.1002/jrs.6179
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- Article
An innovative approach in oat milk production: Ohmic heating.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 148, p. 421, doi. 10.1016/j.fbp.2024.10.011
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- Article
Optimization of spray drying process in cheese powder production.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 156, doi. 10.1016/j.fbp.2013.12.008
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- Article
Effects of different feeding time and frequency on metabolic conditions and milk production in heat-stressed dairy cows.
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- International Journal of Biometeorology, 2013, v. 57, n. 5, p. 785, doi. 10.1007/s00484-012-0607-x
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- Article
Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2265, doi. 10.1007/s00217-023-04293-y
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- Article
A new food stabilizer in technological properties of low-fat processed cheese.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 597, doi. 10.1007/s00217-022-04155-z
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- Article
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 2097, doi. 10.1007/s00217-021-03775-1
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- Article
Production of bioethanol from organic whey using Kluyveromyces marxianus.
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- Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 2, p. 283, doi. 10.1007/s10295-010-0771-0
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- Article
Dietary supplementation of dairy cows with a docosahexaenoic acid-rich thraustochytrid, Aurantiochytrium limacinum: effects on milk quality, fatty acid composition and cheese making properties.
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- Journal of Animal & Feed Sciences, 2019, v. 28, n. 1, p. 3, doi. 10.22358/jafs/105105/2019
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- Article
ERGONOMİK RİSK ANALİZİ YÖNTEMLERİNİN İNCELENMESİ: GIDA SEKTÖRÜNE YÖNELİK BİR UYGULAMA.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 2, p. 498, doi. 10.21923/jesd.1089318
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- Article
Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making.
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- Biotechnologia, 2023, v. 104, n. 4, p. 333, doi. 10.5114/bta.2023.132770
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- Article
Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making.
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- Biotechnologia, 2023, v. 104, n. 3, p. 333, doi. 10.5114/bta.2023.132770
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- Article
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 43, doi. 10.15673/fst.v17i3.2654
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- Article
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 48, doi. 10.15673/fst.v16i4.2539
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- Article
MILK WHEY PROCESSING: PROSPECTS IN UKRAINE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 58, doi. 10.15673/fst.v13i4.1557
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- Article
Dairy Foods: Cheese II.
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- 2007
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- Abstract
Dairy Foods: Cheese, Dairy Products and Chemistry.
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- 2007
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- Abstract
Dairying becomes a highlight of the Utah Rocky Mountains: Glimpses into a century of contributions in research, service and teaching at Utah State University.
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- Journal of Animal Science, 2006, v. 84, p. 469
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- Article
SDSU Dairy Club "Snapshots from the Past".
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- Journal of Animal Science, 2006, v. 84, p. 464
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- Article
Effect of mountain and sea level pasture on monoterpene composition in milk, curd and Ragusano cheese at 4 and 7 months of aging.
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- Journal of Animal Science, 2006, v. 84, p. 422
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Computer vision analysis to monitor syneresis of cheese curd in a cheese vat.
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- Journal of Animal Science, 2006, v. 84, p. 424
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Predicting curd moisture content, whey fat concentration and curd yield from near infrared light backscatter.
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- Journal of Animal Science, 2006, v. 84, p. 423
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- Article
Effects of CLA supplementation on goat milk composition and texture profile of semi-hard goat cheese.
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- Journal of Animal Science, 2006, v. 84, p. 327
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Compositional differences between industrial sources of salty whey and sweet whey.
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- Journal of Animal Science, 2006, v. 84, p. 312
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- Article
Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese.
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- Journal of Animal Science, 2006, v. 84, p. 316
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Effect of protein-to-fat ratio of cheese milk on the composition and yields of Cheddar cheese.
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- Journal of Animal Science, 2006, v. 84, p. 312
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Characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using low cooking temperature.
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- Journal of Animal Science, 2006, v. 84, p. 316
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- Article
Acceptability of cream cheese.
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- Journal of Animal Science, 2006, v. 84, p. 315
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- Article
Effect of the addition of Lactobacillus reuteri over the shelf life of Oaxaca-type cheese.
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- Journal of Animal Science, 2006, v. 84, p. 315
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- Article
Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk: Proteolysis and sensory characteristics.
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- Journal of Animal Science, 2006, v. 84, p. 315
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- Article
Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development.
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- Journal of Animal Science, 2006, v. 84, p. 314
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Substituting aged cheese with exopolysaccharide-containing base cheese in making process cheese.
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- Journal of Animal Science, 2006, v. 84, p. 314
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Impact of exopolysaccharide-containing base cheese on characteristics of reduced fat process cheese.
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- Journal of Animal Science, 2006, v. 84, p. 314
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- Article
Manufacture of fresh soft cheese (Domiati-type) from camel milk using ultrafiltration process.
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- Journal of Animal Science, 2006, v. 84, p. 313
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Characterization of Queso Fresco cheeses manufactured in Mexico and the United States.
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- Journal of Animal Science, 2006, v. 84, p. 313
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- Article
Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk.
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- Journal of Animal Science, 2006, v. 84, p. 313
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- Article
Identification and putative proteolytic origin of some major water-soluble peptides produced during ripening of Ragusano cheese.
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- Journal of Animal Science, 2006, v. 84, p. 277
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Identification of the microflora in the complete Ragusano cheese processing from milk produced at two different farm locations.
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- Journal of Animal Science, 2006, v. 84, p. 279
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Microbiological safety of Ragusano cheese through traditional farmhouse manufacturing: A preliminary study.
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- Journal of Animal Science, 2006, v. 84, p. 278
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Characterization of the indigenous microflora present in commercial Queso Fresco from Mexico.
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- Journal of Animal Science, 2006, v. 84, p. 180
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- Article
Differentiation of cheese sauces made with different starches and evaluation of the effect of starch type on flavor loss using FTIR spectroscopy.
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- Journal of Animal Science, 2006, v. 84, p. 177
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- Article
Textural and rheological properties of cream cheese: effect of cream mix homogenization pressure and incubation temperature.
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- Journal of Animal Science, 2006, v. 84, p. 138
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- Article
Effect of total calcium content, intact casein content, and pH on the functional properties of process cheese.
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- Journal of Animal Science, 2006, v. 84, p. 141
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- Article
Influence of salt up take and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese.
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- Journal of Animal Science, 2006, v. 84, p. 140
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- Article
Impact of milk lactose reduction on the chemical, textural and shredded cheese quality of mozzarella.
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- Journal of Animal Science, 2006, v. 84, p. 140
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- Article
Effects of milk proteins and packaging on occurence of calcium lactate crystals in Cheddar cheese.
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- Journal of Animal Science, 2006, v. 84, p. 139
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- Article
Improving texture and flavor of reduced fat Cheddar cheese using an exopolysaccharide-producing culture and ultrafiltration.
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- Journal of Animal Science, 2006, v. 84, p. 108
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- Article
Impact of mixtures of emulsifying salts on the properties of process cheese.
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- Journal of Animal Science, 2006, v. 84, p. 107
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- Article