Works matching DE "PROTEIN content of cheese"

Results: 14

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 977, doi. 10.1007/s00217-014-2402-x

By:

Ilha, Eunice;
Silva, Tiago;
Lorenz, Juliana;
Oliveira Rocha, Gabriela;
Sant'Anna, Ernani

Publication type:

Article

High Hydrostatic Pressure Processing of Cheese.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 4, p. 399, doi. 10.1111/j.1541-4337.2012.00192.x

By:

Martínez‐Rodríguez, Yamile;
Acosta‐Muñiz, Carlos;
Olivas, Guadalupe I.;
Guerrero‐Beltrán, José;
Rodrigo‐Aliaga, Dolores;
Sepúlveda, David R.

Publication type:

Article

Comparative study of the paracasein fraction of two ewe's milk cheese varieties.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 4, p. 491, doi. 10.1017/S0022029915000254

By:

Panteli, Maria;
Zoidou, Evangelia;
Moatsou, Golfo

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

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds.

Published in:

Journal of Dairy Research, 2011, v. 78, n. 3, p. 279, doi. 10.1017/S0022029911000458

By:

Revilla, Isabel;
Rodríguez-Nogales, Jose M;
Vivar-Quintana, Ana M

Publication type:

Article

Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia.

Published in:

Revista Colombiana de Investigaciones Agroindustriales, 2023, v. 10, n. 2, p. 42, doi. 10.23850/24220582.5819

By:

Marcela Pineda, Erika;
Meyer Torres-Vargas, Golda;
Estefany Cepeda-Fonseca, Heley

Publication type:

Article

THE EFFECT OF NaCl SUBSTITUTION BY KCl ON TELEMEA CHEESE PROPERTIES.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 2, p. 20

By:

ANGHELOIU, MIHAI;
MOCANU, GABRIEL-DĂNUŢ;
BOTEZ, ELISABETA

Publication type:

Article

Treatability of cheese whey for single-cell protein production in nonsterile systems: Part I. Optimal condition for lactic acid fermentation using a microaerobic sequencing batch reactor (microaerobic SBR) with immobilized Lactobacillus plantarum TISTR 2265 and microbial communities

Published in:

Preparative Biochemistry & Biotechnology, 2016, v. 46, n. 4, p. 392, doi. 10.1080/10826068.2015.1045613

By:

Monkoondee, Sarawut;
Kuntiya, Ampin;
Chaiyaso, Thanongsak;
Leksawasdi, Noppol;
Techapun, Charin;
Kawee-ai, Arthitaya;
Seesuriyachan, Phisit

Publication type:

Article

Systematic approach to study temperature and time effects on yield of pasta filata cheese.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248

By:

Bähler, Balz;
Ruf, Thomas;
Samudrala, Ravi;
Schenkel, Philipp;
Hinrichs, Jörg

Publication type:

Article

Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 243, doi. 10.1111/1471-0307.12250

By:

Eroglu, Ali;
Toker, Omer Said;
Dogan, Mahmut

Publication type:

Article

Study on Nonlinear Multivariate Methods Combined with the Visible Near-Infrared Spectroscopy (Vis/NIRS) Technique for Detecting the Protein Content of Cheese.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3359, doi. 10.1007/s11947-014-1341-7

By:

Lin, P.;
Chen, Y.;
He, Y.;
Hu, G.;
Fu, X.;
Gu, C.

Publication type:

Article

Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese composition.

Published in:

Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 119

By:

Geary, U.;
Lopez-Villalobos, N.;
O'Brien, B.;
Garrick, D. J.;
Shalloo, L.

Publication type:

Article

THE EFFICACY OF MULTINUTRIENTS FEED BLOCK USING SHEA NUT CAKE WITH OTHER AGRO INDUSTRIAL BY-PRODUCTS AND ITS ACCEPTABILITY BY WEST AFRICAN DWARF GOATS IN NIGERIA.

Published in:

Wayamba Journal of Animal Science, 2018, v. 10, p. 1630

By:

Ogunbosoye, D. O.;
Akinfemi, A.;
Otukoya, F. K.

Publication type:

Article

CORRELATION BETWEEN PROTEIN TO FAT RATIO OF MILK AND CHEMICAL PARAMETERS AND THE YIELD OF SEMI-HARD CHEESE.

Published in:

Biotechnology in Animal Husbandry, 2013, v. 29, n. 1, p. 145, doi. 10.2298/BAH1301145B

By:

Rašović, M. Bojanić;
Nikolić, N.;
Martinović, A.;
Katić, V.;
Rašović, R.;
Walcer, M.;
Domig, K.

Publication type:

Article