Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 4, p. 380, doi. 10.3390/fermentation9040380
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- Publication type:
- Article
Works about COTTAGE cheese
Results: 149
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Pilot study of histology aspect of cellulite in seventy patients who differ in BMI and cellulite grading.
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- Journal of Cosmetic Dermatology, 2021, v. 20, n. 12, p. 4024, doi. 10.1111/jocd.14584
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- Publication type:
- Article
3
Using of Cottage Cheese Whey with or without Egg Yolk as a New Dilution for Cryopreservation of Ram Semen.
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- Journal of Animal & Poultry Production, 2024, v. 15, n. 10, p. 171, doi. 10.21608/jappmu.2024.315508.1122
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- Publication type:
- Article
4
Advances in Dairy Manufacturing and Food Science at the University of Missouri-Columbia, 1902-2006.
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- Journal of Animal Science, 2006, v. 84, p. 467
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- Publication type:
- Article
5
Original Research/Independent Study Undergraduate Paper Presentation.
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- 2004
- Publication type:
- Abstract
6
Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts.
- Published in:
- Slovak Journal of Food Sciences, 2024, v. 18, p. 1028, doi. 10.5219/2030
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- Publication type:
- Article
7
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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- Publication type:
- Article
8
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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- Publication type:
- Article
9
Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 180, doi. 10.1111/j.1365-2621.1999.tb09887.x
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- Publication type:
- Article
10
Partial deacidification and demineralization of cottage cheese whey by nanofiltration.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 338, doi. 10.1111/j.1365-2621.1997.tb03996.x
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- Publication type:
- Article
11
Liquid drainage and firmness in full-fat, lowfat, and fat-free cottage cheese.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 698, doi. 10.1111/j.1365-2621.1995.tb06209.x
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- Publication type:
- Article
12
Modified atmosphere packaging to maintain direct-set cottage cheese quality.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1305, doi. 10.1111/j.1365-2621.1994.tb14701.x
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- Publication type:
- Article
13
Diacetyl as a flavor component in full fat cottage cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 38
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- Publication type:
- Article
14
Lactic Bulk Starter Homogenization Affects Culture Agglutination.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1992.tb11270.x
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- Publication type:
- Article
15
Nutritional Evaluation with an Animal Model of Cottage Cheese Fortified with Calcium and Guar Gum.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 692, doi. 10.1111/j.1365-2621.1991.tb05358.x
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- Publication type:
- Article
16
Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 402, doi. 10.1111/j.1365-2621.1991.tb05290.x
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- Publication type:
- Article
17
Prediction and characterization of normal and vat-failed cottage cheese
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 418
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- Publication type:
- Article
18
Modeling of isothermal diffusion of whey components from small curd cottage cheese during washing
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 84
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- Publication type:
- Article
19
Heat transfer during the washing of small curd cottage cheese
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 89, doi. 10.1111/j.1365-2621.1982.tb11034.x
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- Publication type:
- Article
20
Application of acid lactase to wine making from cottage cheese whey concentrates
- Published in:
- 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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- Publication type:
- Article
21
Enrichment of pasta with cottage cheese whey proteins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1297
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- Publication type:
- Article
22
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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- Publication type:
- Article
23
Cottage cheese from ultrafiltered skim milk
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 619
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- Publication type:
- Article
24
Effect of processing conditions on rheology, texture, and microstructure of paneer.
- Published in:
- International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13142
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- Publication type:
- Article
25
Editorial.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 3, doi. 10.1111/1471-0307.12937
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- Publication type:
- Article
26
Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 4, doi. 10.1111/1471-0307.12913
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- Publication type:
- Article
27
Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 902, doi. 10.1111/1471-0307.12891
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- Article
28
TANGIBLES TO MAKE.
- Published in:
- Exceptional Children, 1957, v. 24, n. 4, p. 182
- Publication type:
- Article
29
STUDY OF THE EFFECT OF BETA-LACTOGLOBULIN AND PIT-1 GENES IN COWS ON HARD CHEESE PRODUCTION.
- Published in:
- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2024, v. 24, n. 4, p. 499
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- Publication type:
- Article
30
Analysis of the quality of curds from Slovakia and neighbouring countries.
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- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 317, doi. 10.17221/51/2024-CJFS
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- Publication type:
- Article
31
Chromatographic determination of oxytetracycline in milk product samples using liquid-liquid microextraction procedure.
- Published in:
- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2025, v. 42, n. 1, p. 12, doi. 10.1080/19440049.2024.2430277
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- Article
32
Comparative analysis of hygienic quality of cottage cheese from Sarajevo and Zagreb markets during summer and winter seasons.
- Published in:
- Folia Medica Facultatis Medicinae Universitatis Saraeviensis, 2018, v. 53, n. 2, p. 62
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- Publication type:
- Article
33
β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products.
- Published in:
- Molecules, 2022, v. 27, n. 9, p. 2919, doi. 10.3390/molecules27092919
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- Publication type:
- Article
34
CHARACTERIZATION OF FUNCTIONAL AND MICROBIAL PROFILE OF WHEY RECOVERED FROM COTTAGE CHEESE AND CHEESE MANUFACTURING.
- Published in:
- Experimental Biology (1563-0218), 2023, v. 94, n. 1, p. 57, doi. 10.26577/eb.2023.v94.i1.05
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- Publication type:
- Article
35
Safety and sensory quality of wagashie, a West African cottage cheese.
- Published in:
- Ghana Journal of Agricultural Science, 2023, v. 58, n. 2, p. 27, doi. 10.4314/gjas.v58i2.3
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- Publication type:
- Article
36
The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus.
- Published in:
- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 578, doi. 10.12944/CRNFSJ.9.2.21
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- Article
37
DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY.
- Published in:
- Food & Environment Safety, 2018, v. 17, n. 2, p. 224
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- Publication type:
- Article
38
TRADITIONAL FOOD PRODUCTS VS. GLOBAL ECONOMY: CONSUMER PESPECTIVE.
- Published in:
- Economics of Agriculture / Ekonomika Poljoprivrede, 2021, v. 68, n. 2, p. 389, doi. 10.5937/ekoPolj2102389L
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- Publication type:
- Article
39
Protocol for Sensory Assessment of Traditional Dish Cottage Cheese Struklji.
- Published in:
- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2012, v. 7, p. 5
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- Article
40
Aflatoxin M 1 in Raw Milk, Pasteurized Milk and Cottage Cheese Collected along Value Chain Actors from Three Regions of Ethiopia.
- Published in:
- Toxins, 2022, v. 14, n. 4, p. N.PAG, doi. 10.3390/toxins14040276
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- Publication type:
- Article
41
ZAPOŻYCZENIA ZWROTNE W JĘZYKU POLSKIM NA TLE PORÓWNAWCZYM.
- Published in:
- Rasprave Instituta za Hrvatski Jezik i Jezikoslovlje, 2021, v. 47, n. 1, p. 209, doi. 10.31724/rihjj.47.1.7
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- Publication type:
- Article
42
Şemsi Yastıman’ın İki Destanı Bağlamında Kırşehir’e Özgü Yemek ve Yiyecek Kültürü.
- Published in:
- Türk Dünyası Araştırmaları, 2024, n. 270, p. 373, doi. 10.55773/tda.1292632
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- Publication type:
- Article
43
CZĘSTOTLIWOŚĆ SPOŻYCIA WYBRANYCH GRUP PRODUKTÓW SPOŻYWCZYCH PRZEZ SPORTOWCÓW TRENUJĄCYCH STRZELECTWO SPORTOWE I KAJAKARSTWO SLALOMOWE.
- Published in:
- Polish Journal of Sports Medicine / Medycyna Sportowa, 2010, v. 26, n. 2/3, p. 144
- Publication type:
- Article
44
Studies of Sr presence in milk and commercial dairy products.
- Published in:
- Journal of Radioanalytical & Nuclear Chemistry, 2011, v. 290, n. 2, p. 325, doi. 10.1007/s10967-011-1395-1
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- Publication type:
- Article
45
Valorization of cheese whey using microbial fermentations.
- Published in:
- Applied Microbiology & Biotechnology, 2020, v. 104, n. 7, p. 2749, doi. 10.1007/s00253-020-10408-2
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- Publication type:
- Article
46
Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese.
- Published in:
- Foods, 2025, v. 14, n. 2, p. 228, doi. 10.3390/foods14020228
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- Publication type:
- Article
47
Seasonal Comparison of Microbial Hygiene Indicators in Raw and Pasteurized Milk and Cottage Cheese Collected across Dairy Value Chain in Three Regions of Ethiopia.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4377, doi. 10.3390/foods12244377
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- Article
48
Listeria in Food: Prevalence and Control.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1378, doi. 10.3390/foods12071378
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- Publication type:
- Article
49
Exposure and Health Risk Assessment of Aflatoxin M 1 in Raw Milk and Cottage Cheese in Adults in Ethiopia.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 817, doi. 10.3390/foods12040817
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- Publication type:
- Article
50
Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3166, doi. 10.3390/foods11203166
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- Publication type:
- Article