Works matching DE "COAGULATION (Food science)"
Results: 124
Production of milk-coagulating protease by fungus Pleurotus djamor through solid state fermentation using wheat bran as the low-cost substrate.
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- Preparative Biochemistry & Biotechnology, 2025, v. 55, n. 3, p. 278, doi. 10.1080/10826068.2024.2399040
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- Article
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
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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- Article
Effects of mixed essential oils from eucalyptus, thyme and anise on composition, coagulation properties and antioxidant capacity of the milk of dairy cows.
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- Journal of Animal & Feed Sciences, 2020, v. 29, n. 1, p. 3, doi. 10.22358/jafs/118208/2020
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- Article
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
Hydrolysis of caseins in Cheddar cheese: Effects of temperature and coagulants.
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- Journal of Animal Science, 2006, v. 84, p. 316
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- Article
Graduate student competition.
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- 1997
- Publication type:
- Abstract
Raw milk composition and sanitary quality after summer in semi-arid region.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 1, p. 21, doi. 10.31083/0003-925x-72-21
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- Article
Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.01088
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- Article
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
OPTIMIZATION OF CAMEL MILK COAGULATION: THE USE OF COAGULANTS OF MICROBIOLOGICAL AND PLANT ORIGIN.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 1, p. 81, doi. 10.17306/j.afs.1106
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- 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
Some parameters to process camel milk into cheese.
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- Emirates Journal of Food & Agriculture (EJFA), 2014, v. 26, n. 4, p. 354, doi. 10.9755/ejfa.v26i4.17277
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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
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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- 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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- Publication type:
- Article
Quality and Consumer Acceptability of Cottage Cheese Prepared from the Blend of Cow and Goat Milk.
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- Sarhad Journal of Agriculture, 2024, v. 40, n. 4, p. 1330, doi. 10.17582/journal.sja/2024/40.4.1330.1343
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- Publication type:
- Article
Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification.
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- Food Biophysics, 2013, v. 8, n. 2, p. 81, doi. 10.1007/s11483-012-9275-y
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- Article
Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin.
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- Dairy, 2024, v. 5, n. 4, p. 817, doi. 10.3390/dairy5040059
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- Article
A Study of Milk Composition and Coagulation Properties of Holstein-Friesian, Jersey, and Their Cross Milked Once or Twice a Day.
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- Dairy, 2023, v. 4, n. 1, p. 167, doi. 10.3390/dairy4010012
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- Article
Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka.
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- Dairy, 2022, v. 3, n. 4, p. 710, doi. 10.3390/dairy3040049
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- Publication type:
- Article
Use of Artichoke (Cynara scolymus) Flower Extract as a Substituteto Rennet in the Manufacture of Camel Milk Cheese.
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- Asian Journal of Dairy & Food Research, 2024, v. 43, n. 4, p. 716, doi. 10.18805/ajdfr.DRF-336
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- Article
Assessment of the Functional Potential of Two Autochthonous Lactic Strains of Lactobacilli Isolated from Algerian Dairy Products.
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- Asian Journal of Dairy & Food Research, 2024, v. 43, n. 4, p. 643, doi. 10.18805/ajdfr.DRF-335
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- Publication type:
- Article
Camel Milk Curd Properties: Application of a Kiwi Juice as a Coagulant.
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- Asian Journal of Dairy & Food Research, 2023, v. 42, n. 1, p. 14, doi. 10.18805/ajdfr.DRF-275
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- Publication type:
- Article
Effect of Coagulants on the Yield and Quality of Chhana and Rasogolla.
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- Asian Journal of Dairy & Food Research, 2019, v. 38, n. 3, p. 186, doi. 10.18805/ajdfr.DR-139
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- Article
Developments in the manufacture and preservation of sandesh: A review.
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- Asian Journal of Dairy & Food Research, 2015, v. 34, n. 3, p. 173, doi. 10.5958/0976-0563.2015.00035.4
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- Article
Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1097, doi. 10.1111/j.1365-2621.2002.tb09459.x
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- Article
Effect of SDS on Acid Milk Coagulability.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 4, p. 555, doi. 10.1111/j.1365-2621.2001.tb04601.x
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- Article
Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 879, doi. 10.1111/j.1365-2621.1999.tb15932.x
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- Article
Kinetics of Heat Coagulation of Concentrated Milk Proteins at High Sucrose Contents.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1207, doi. 10.1111/j.1365-2621.1996.tb10961.x
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- Article
Temperature affects microstructure of renneted milk gel.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 956, doi. 10.1111/j.1365-2621.1994.tb08166.x
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- Publication type:
- Article
Application of reflection photometry to the measurement of milk coagulation
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1956
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- Publication type:
- Article
Milk coagulation and gastric emptying in women experiencing gastrointestinal symptoms after ingestion of cow's milk.
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- Neurogastroenterology & Motility, 2024, v. 36, n. 1, p. 1, doi. 10.1111/nmo.14696
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- Publication type:
- Article
High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development.
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- PLoS ONE, 2015, v. 10, n. 5, p. 1, doi. 10.1371/journal.pone.0125061
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- Publication type:
- 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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- Publication type:
- Article
Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese.
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- Food Science & Nutrition, 2023, v. 11, n. 10, p. 6164, doi. 10.1002/fsn3.3552
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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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- Publication type:
- 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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- 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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- Publication type:
- 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