Works matching DE "CURDLING of milk"

Results: 49

A two-stage oxygen supply control strategy for enhancing milk-clotting enzyme production by Bacillus amyloliquefaciens.

Published in:

European Food Research & Technology, 2012, v. 234, n. 6, p. 1043, doi. 10.1007/s00217-012-1723-x

By:

Ding, Zhongyang;
Ai, Lianzhong;
Ouyang, Anran;
Ding, Mingliang;
Wang, Wangfei;
Wang, Boda;
Liu, Shuangping;
Gu, Zhenghua;
Zhang, Liang;
Shi, Guiyang

Publication type:

Article

Prevalence of αs1-casein genotypes in American dairy goats.

Published in:

Journal of Animal Science, 2009, v. 87, n. 11, p. 3464, doi. 10.2527/jas.2009-1854

By:

Maga, E. A.;
Daftari, P.;
Kültz, D.;
Penedo, M. C. T.

Publication type:

Article

Culture filtrates from a fermented rice product (lao-chao) and their effects on...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 1080, doi. 10.1111/j.1365-2621.1997.tb15042.x

By:

Lin, Chin-Wen;
Yu, Roch-Chui

Publication type:

Article

Mechanisms of syneresis in rennet curd without mechanical treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 907, doi. 10.1111/j.1365-2621.1997.tb15004.x

By:

Renault, C.;
Gastaldi, E.

Publication type:

Article

Temperature affects microstructure of renneted milk gel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 956, doi. 10.1111/j.1365-2621.1994.tb08166.x

By:

Lagoueyte, N.;
Lablee, J.

Publication type:

Article

Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 952, doi. 10.1111/j.1365-2621.1994.tb08165.x

By:

Lin, Chin-Wen;
Hsieh, Chia-Huey

Publication type:

Article

Some parameters to process camel milk into cheese.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2014, v. 26, n. 4, p. 354, doi. 10.9755/ejfa.v26i4.17277

By:

Konuspayeva, Gaukhar;
Camier, Benedicte;
Gaucheron, Frederic;
Faye, Bernard

Publication type:

Article

Composition, proteolysis indices and coagulating properties of ewe milk as affected by bulk tank somatic cell count.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 3, p. 344, doi. 10.1017/S0022029915000394

By:

Martí-De Olives, Ana;
Navarro-Ríos, María Jesús;
Rubert-Alemán, Joaquín;
Fernández, Nemesio;
Molina, Maria Pilar

Publication type:

Article

Evaluation of milk compositional variables on coagulation properties using partial least squares.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 1, p. 8, doi. 10.1017/S0022029914000508

By:

Bland, Julie H;
Grandison, Alistair S;
Fagan, Colette C

Publication type:

Article

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 1, doi. 10.1017/S0022029912000453

By:

Pretto, Denis;
De Marchi, Massimo;
Penasa, Mauro;
Cassandro, Martino

Publication type:

Article

Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 2, p. 168, doi. 10.1017/S0022029912000052

By:

Zamora, Anna;
Ferragut, Victoria;
Quevedo, Joan Miquel;
Guamis, Buenaventura;
Trujillo, Antonio-José

Publication type:

Article

Composition, indigenous proteolytic enzymes and coagulating behaviour of ewe milk as affected by somatic cell count.

Published in:

Journal of Dairy Research, 2011, v. 78, n. 4, p. 442, doi. 10.1017/S0022029911000525

By:

Albenzio, Marzia;
Santillo, Antonella;
Caroprese, Mariangela;
Schena, Laura;
Russo, Donatella Esterina;
Sevi, Agostino

Publication type:

Article

Composition of poorly and non-coagulating bovine milk and effect of calcium addition.

Published in:: Journal of Dairy Research, 2010, v. 77, n. 4, p. 398, doi. 10.1017/S0022029910000671
Publication type:: Article

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi???an Indian fermented milk.

Published in:: Journal of Dairy Research, 2009, v. 76, n. 1, p. 90, doi. 10.1017/S0022029908003865
Publication type:: Article

Fermento lizocimo įtaka grūdėtos varškės kokybei laikymo metu.

Published in:

Agricultural Sciences / Zemès ukio Mokslai, 2010, v. 17, n. 1/2, p. 60

By:

Urbienė, Sigita;
Sasnauskaitė, Lina

Publication type:

Article

FATE OF AFLATOXIN M1 IN KASHAR CHEESE.

Published in:

Journal of Food Safety, 2007, v. 27, n. 1, p. 82, doi. 10.1111/j.1745-4565.2007.00062.x

By:

ORUC, H. HUSEYIN;
CIBIK, RECEP;
YILMAZ, ENGIN;
GUNES, ERTAN

Publication type:

Article

Probiotic potential of lactic acid bacteria present in home made curd in southern India.

Published in:

Indian Journal of Medical Research, 2014, v. 140, n. 3, p. 345

By:

Balamurugan, Ramadass;
Chandragunasekaran, Aarthi Sophia;
Chellappan, Gowri;
Rajaram, Krithika;
Ramamoorthi, Gayathri;
Ramakrishna, Balakrishnan S.

Publication type:

Article

Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 719, doi. 10.1111/j.1365-2621.2004.00835.x

By:

Jayamanne, Vijith S.;
Adams, Martin R.

Publication type:

Article

The effect of frequent milk feeding on abomasal curd formation of Holstein calves.

Published in:

Animal Science Journal, 2010, v. 81, n. 1, p. 85, doi. 10.1111/j.1740-0929.2009.00709.x

By:

OKADA, Keiji;
KATO, Junro;
MIYAZAKI, Tamako;
SATO, Shigeru;
YASUDA, Jun

Publication type:

Article

Quantitative and qualitative milk characteristics of Nebrodi goats.

Published in:

South African Journal of Animal Science, 2004, v. 34, p. 155

By:

Zumbo, Alessandro;
Chiofalo, B.;
Liotta, L.;
Sotera, A. Rundo;
Chiofalo, V.

Publication type:

Article

Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability.

Published in:

Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 283

By:

Rubio, R.;
Moya, V . J.;
Berruga, M. I.;
Molina, M. P.;
Molina, A.

Publication type:

Article

Promjene dušičnih tvari tijekom zrenja polutvrdog sira proizvedenog na temelju koagregata proteina mlijeka.

Published in:

Dairy / Mljekarstvo, 2007, v. 57, n. 3, p. 169

By:

Jovanović, Snežana;
Maćej, Ognjen;
Barać, Miroljub;
Vučić, Tanja

Publication type:

Article

MODELING CONSUMER ACCEPTABILITY OF β-CAROTENE RICH SWEET POTATO CURD.

Published in:

Journal of Sensory Studies, 2008, v. 23, n. 6, p. 791, doi. 10.1111/j.1745-459X.2008.00186.x

By:

SIVAKUMAR, P. SETHURAMAN;
PANDA, SMITA H.;
RAY, RAMESH C.;
PRADHAN, DURGA C.;
SIVARAMANE, N.

Publication type:

Article

Coagulation Kinetics of High Pressure Treated Acidified Milk Gel for Preparation Chhana (An Indian Soft Cottage Cheese).

Published in:

International Journal of Food Properties, 2010, v. 13, n. 5, p. 1054, doi. 10.1080/10942910902950542

By:

Sahu, J.K.

Publication type:

Article

Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation.

Published in:

International Journal of Food Properties, 2010, v. 13, n. 1, p. 10, doi. 10.1080/10942910802144238

By:

Bornaz, Salwa;
Guizani, Nejib;
Fellah, Nizar;
Sahli, Ali;
Slama, MouradBen;
Attia, Hamadi

Publication type:

Article

PA49.5, the Principal Asset of Lactococcus lactis Sp. cremoris ATCC 9596.

Published in:

Annals of the New York Academy of Sciences, 2005, v. 1043, n. 1, p. 902, doi. 10.1196/annals.1333.116

By:

DAKO, E;
ASSELIN, A;
SIMARD, E R

Publication type:

Article

Production and characterization of the milk-clotting protease of Myxococcus xanthusstrain 422.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2003, v. 30, n. 12, p. 691, doi. 10.1007/s10295-003-0100-y

By:

Poza, M.;
Siero, C.;
Carreira, L.;
Barros-Velásquez, J.;
Villa, T. G.

Publication type:

Article

The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 454, doi. 10.1111/1471-0307.12222

By:

Bland, Julie Heather;
Grandison, Alistair Steven;
Fagan, Colette Catherine

Publication type:

Article

Effect of fat content on sensory and physico-chemical properties of laboratory-pasteurised calcium- and vitamin D-fortified mixture of cow and buffalo milk.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 135, doi. 10.1111/1471-0307.12166

By:

Kaushik, Ravinder;
Sachdeva, Bhawana;
Arora, Sumit;
Gupta, Chitra

Publication type:

Article

Improvement of low fat mozzarella cheese properties using denatured whey protein.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 207, doi. 10.1111/j.1471-0307.2010.00654.x

By:

ISMAIL, MAGDY;
AMMAR, EL-TAHRA;
EL-METWALLY, RAID

Publication type:

Article

Moisture sorption characteristics of curd (Indian yogurt) powder.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 85, doi. 10.1111/j.1471-0307.2008.00441.x

By:

VARGHESE K., SHIBY;
RAMACHANDRANNAIR, SINIJA V;
MISHRA, HARI NIWAS

Publication type:

Article

Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 4, p. 241, doi. 10.1111/j.1471-0307.2007.00347.x

By:

SULTANEH, ALI;
ROHM, HARALD

Publication type:

Article

Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II).

Published in:

International Journal of Dairy Technology, 2006, v. 59, n. 3, p. 188, doi. 10.1111/j.1471-0307.2006.00262.x

By:

Molina, L. H.;
Benavides, T.;
Brito, C.;
Carrillo, B.;
Molina, I.

Publication type:

Article

Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 4, p. 215, doi. 10.1111/j.1471-0307.2004.00135.x

By:

Moatsou, Golfo;
Moschopoulou, Ekaterini;
Anifantakis, Emmanouel

Publication type:

Article

Review of systems for monitoring curd setting during cheesemaking.

Published in:

International Journal of Dairy Technology, 2002, v. 55, n. 2, p. 65, doi. 10.1046/j.1471-0307.2002.00043.x

By:

O'Callaghan, Donal J.;
O'Donnell, Colm P.;
Payne, F.A.

Publication type:

Article

Effect of milk source on the rheological properties of yogurt during the gelation process.

Published in:

International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 89, doi. 10.1046/j.1364-727X.2001.00012.x

By:

Jumah, R Y;
Shaker, R R;
Abu-Jdayil, B

Publication type:

Article

Heat-acid coagulation of market-returned UHT milk using various coagulants and calcium chloride.

Published in:

International Food Research Journal, 2015, v. 22, n. 3, p. 943

By:

Chinprahast, N.;
Subhimaros, S.;
Pattorn, S.

Publication type:

Article

Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3056, doi. 10.1007/s11947-012-0955-x

By:

Picon, A.;
Alonso, R.;
Wely, K.;
Nuñez, M.

Publication type:

Article

High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 10, p. 2820, doi. 10.1007/s11947-012-0923-5

By:

Picon, Antonia;
Alonso, Rocío;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Surface display of acid protease on the cells of Yarrowia lipolytica for milk clotting.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 87, n. 2, p. 669, doi. 10.1007/s00253-010-2549-8

By:

Xin-Jun Yu;
Madzak, Catherine;
Hui-Juan Li;
Zhen-Ming Chi;
Jing Li

Publication type:

Article

The value of curds and whey: BJN over 100 years ago.

Published in:: British Journal of Nursing, 2007, v. 16, n. 18, p. 1148, doi. 10.12968/bjon.2007.16.18.27512
Publication type:: Article

Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-like Systems Made with Sterilized Milk and Cynara cardunculus.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 579, doi. 10.1111/j.1365-2621.2004.tb13653.x

By:

Silva, S.V.;
Malcate, F.X.

Publication type:

Article

Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 684, doi. 10.1111/j.1365-2621.1999.tb15110.x

By:

Moizuddin, S.;
Johnson, L.D.

Publication type:

Article

Frequency of consumption of specific food items and symptoms of preeclampsia and eclampsia in Indian women.

Published in:

International Journal of Medicine & Public Health, 2014, v. 4, n. 4, p. 350, doi. 10.4103/2230-8598.144062

By:

Agrawal, Sutapa

Publication type:

Article

Evaluación de la producción experimental de enzimas coagulantes de leche utilizando cepas de Rhizomucor spp.

Published in:

Revista Colombiana de Biotecnología, 2015, v. 17, n. 1, p. 54, doi. 10.15446/rev.colomb.biote.v17n1.50701

By:

Morillo Piña, Osmar T.;
García Lugo, Pablo J.;
Guerrero Cardena, Balmore Ruizdael;
Torres Vielma, Yzoleth;
Castañeda Ruiz, Rafael F.

Publication type:

Article

Effect of fortification of fresh cow milk with coconut milk on the proximate composition and yield of warankashi, a traditional cheese.

Published in:

Croatian Journal of Food Science & Technology, 2016, v. 8, n. 1, p. 10, doi. 10.17508/CJFST.2016.8.1.02

By:

Balogun, Mutiat Adebanke;
Kolawole, Fausat Lola;
Joseph, J. K.;
Adebisi, Taibat Tunrayo;
Ogunleye, Opeyemi Toyin

Publication type:

Article

EFFECT OF PACKAGING AND SEASON OF MILK PRODUCTION ON SELECTED QUALITY CHARACTERISTICS OF ORGANIC ACID CURD CHEESE DURING STORAGE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 3, p. 241

By:

Jasińska, Małgorzata;
Harabin, Katarzyna;
Dmytrów, Izabela

Publication type:

Article

EFFECT OF HOMOGENIZATION ON THE PROPERTIES AND MICROSTRUCTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 121

By:

Abd El.-Gawad, Mona A. M.;
Ahmed, Nawal S.;
El.-Abd, M. M.;
El.-Rafee, S. Abd

Publication type:

Article

The Influence of Lipolytic Enzymes on the Content of Fatty Acids from Holland Cheese.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 246, doi. 10.15835/buasvmcn-agr:5079

By:

Jimborean, Mirela;
Laslo, Cornel;
Ţibulcă, Dorin;
Bele, Constantin;
Pintea, Adela;
Păucean, Adriana;
Ţibulcă, Aurora

Publication type:

Article