Works matching DE "CURDLING of milk"
Results: 49
The effect of frequent milk feeding on abomasal curd formation of Holstein calves.
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- Animal Science Journal, 2010, v. 81, n. 1, p. 85, doi. 10.1111/j.1740-0929.2009.00709.x
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The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 454, doi. 10.1111/1471-0307.12222
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Effect of fat content on sensory and physico-chemical properties of laboratory-pasteurised calcium- and vitamin D-fortified mixture of cow and buffalo milk.
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- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 135, doi. 10.1111/1471-0307.12166
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Improvement of low fat mozzarella cheese properties using denatured whey protein.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 207, doi. 10.1111/j.1471-0307.2010.00654.x
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Moisture sorption characteristics of curd (Indian yogurt) powder.
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- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 85, doi. 10.1111/j.1471-0307.2008.00441.x
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Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd.
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- International Journal of Dairy Technology, 2007, v. 60, n. 4, p. 241, doi. 10.1111/j.1471-0307.2007.00347.x
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Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II).
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- International Journal of Dairy Technology, 2006, v. 59, n. 3, p. 188, doi. 10.1111/j.1471-0307.2006.00262.x
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Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese.
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- International Journal of Dairy Technology, 2004, v. 57, n. 4, p. 215, doi. 10.1111/j.1471-0307.2004.00135.x
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Review of systems for monitoring curd setting during cheesemaking.
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- International Journal of Dairy Technology, 2002, v. 55, n. 2, p. 65, doi. 10.1046/j.1471-0307.2002.00043.x
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- Article
Effect of milk source on the rheological properties of yogurt during the gelation process.
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- International Journal of Dairy Technology, 2001, v. 54, n. 3, p. 89, doi. 10.1046/j.1364-727X.2001.00012.x
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Aflatoxin M<sub>1</sub> in the intermediate dairy products from Manchego cheese production: distribution and stability.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 283
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- Article
Promjene dušičnih tvari tijekom zrenja polutvrdog sira proizvedenog na temelju koagregata proteina mlijeka.
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- Dairy / Mljekarstvo, 2007, v. 57, n. 3, p. 169
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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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FATE OF AFLATOXIN M<sub>1</sub> IN KASHAR CHEESE.
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- Journal of Food Safety, 2007, v. 27, n. 1, p. 82, doi. 10.1111/j.1745-4565.2007.00062.x
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- Article
Surface display of acid protease on the cells of Yarrowia lipolytica for milk clotting.
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- Applied Microbiology & Biotechnology, 2010, v. 87, n. 2, p. 669, doi. 10.1007/s00253-010-2549-8
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Heat-acid coagulation of market-returned UHT milk using various coagulants and calcium chloride.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 943
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The Influence of Lipolytic Enzymes on the Content of Fatty Acids from Holland Cheese.
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- 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
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- Article
Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3056, doi. 10.1007/s11947-012-0955-x
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High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics.
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- Food & Bioprocess Technology, 2013, v. 6, n. 10, p. 2820, doi. 10.1007/s11947-012-0923-5
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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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A two-stage oxygen supply control strategy for enhancing milk-clotting enzyme production by Bacillus amyloliquefaciens.
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- European Food Research & Technology, 2012, v. 234, n. 6, p. 1043, doi. 10.1007/s00217-012-1723-x
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- Article
Probiotic potential of lactic acid bacteria present in home made curd in southern India.
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- Indian Journal of Medical Research, 2014, v. 140, n. 3, p. 345
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Prevalence of α<sub>s1</sub>-casein genotypes in American dairy goats.
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- Journal of Animal Science, 2009, v. 87, n. 11, p. 3464, doi. 10.2527/jas.2009-1854
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Quantitative and qualitative milk characteristics of Nebrodi goats.
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- South African Journal of Animal Science, 2004, v. 34, p. 155
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EFFECT OF PACKAGING AND SEASON OF MILK PRODUCTION ON SELECTED QUALITY CHARACTERISTICS OF ORGANIC ACID CURD CHEESE DURING STORAGE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 3, p. 241
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- Article
EFFECT OF HOMOGENIZATION ON THE PROPERTIES AND MICROSTRUCTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 121
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PA49.5, the Principal Asset of Lactococcus lactis Sp. cremoris ATCC 9596.
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- Annals of the New York Academy of Sciences, 2005, v. 1043, n. 1, p. 902, doi. 10.1196/annals.1333.116
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- Article
Coagulation Kinetics of High Pressure Treated Acidified Milk Gel for Preparation Chhana (An Indian Soft Cottage Cheese).
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- International Journal of Food Properties, 2010, v. 13, n. 5, p. 1054, doi. 10.1080/10942910902950542
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Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation.
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- International Journal of Food Properties, 2010, v. 13, n. 1, p. 10, doi. 10.1080/10942910802144238
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- Article
Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 719, doi. 10.1111/j.1365-2621.2004.00835.x
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Evaluación de la producción experimental de enzimas coagulantes de leche utilizando cepas de Rhizomucor spp.
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- Revista Colombiana de Biotecnología, 2015, v. 17, n. 1, p. 54, doi. 10.15446/rev.colomb.biote.v17n1.50701
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The value of curds and whey: BJN over 100 years ago.
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- British Journal of Nursing, 2007, v. 16, n. 18, p. 1148, doi. 10.12968/bjon.2007.16.18.27512
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- Article
Composition, proteolysis indices and coagulating properties of ewe milk as affected by bulk tank somatic cell count.
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- Journal of Dairy Research, 2015, v. 82, n. 3, p. 344, doi. 10.1017/S0022029915000394
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Evaluation of milk compositional variables on coagulation properties using partial least squares.
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- Journal of Dairy Research, 2015, v. 82, n. 1, p. 8, doi. 10.1017/S0022029914000508
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Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.
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- Journal of Dairy Research, 2013, v. 80, n. 1, p. 1, doi. 10.1017/S0022029912000453
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Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.
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- Journal of Dairy Research, 2012, v. 79, n. 2, p. 168, doi. 10.1017/S0022029912000052
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Composition, indigenous proteolytic enzymes and coagulating behaviour of ewe milk as affected by somatic cell count.
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- Journal of Dairy Research, 2011, v. 78, n. 4, p. 442, doi. 10.1017/S0022029911000525
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Composition of poorly and non-coagulating bovine milk and effect of calcium addition.
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- Journal of Dairy Research, 2010, v. 77, n. 4, p. 398, doi. 10.1017/S0022029910000671
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- Article
Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi???an Indian fermented milk.
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- Journal of Dairy Research, 2009, v. 76, n. 1, p. 90, doi. 10.1017/S0022029908003865
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- Article
Production and characterization of the milk-clotting protease of Myxococcus xanthusstrain 422.
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- Journal of Industrial Microbiology & Biotechnology, 2003, v. 30, n. 12, p. 691, doi. 10.1007/s10295-003-0100-y
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- Article
Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-like Systems Made with Sterilized Milk and Cynara cardunculus.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 579, doi. 10.1111/j.1365-2621.2004.tb13653.x
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- Article
Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 684, doi. 10.1111/j.1365-2621.1999.tb15110.x
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Culture filtrates from a fermented rice product (lao-chao) and their effects on...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 1080, doi. 10.1111/j.1365-2621.1997.tb15042.x
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Mechanisms of syneresis in rennet curd without mechanical treatment.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 907, doi. 10.1111/j.1365-2621.1997.tb15004.x
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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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Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 952, doi. 10.1111/j.1365-2621.1994.tb08165.x
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Frequency of consumption of specific food items and symptoms of preeclampsia and eclampsia in Indian women.
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- International Journal of Medicine & Public Health, 2014, v. 4, n. 4, p. 350, doi. 10.4103/2230-8598.144062
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- Article
Effect of fortification of fresh cow milk with coconut milk on the proximate composition and yield of warankashi, a traditional cheese.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 1, p. 10, doi. 10.17508/CJFST.2016.8.1.02
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- Article
MODELING CONSUMER ACCEPTABILITY OF β-CAROTENE RICH SWEET POTATO CURD.
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- Journal of Sensory Studies, 2008, v. 23, n. 6, p. 791, doi. 10.1111/j.1745-459X.2008.00186.x
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- Article