Works matching DE "PROTEIN content of cheese"
Results: 14
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.
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- Wayamba Journal of Animal Science, 2018, v. 10, p. 1630
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Systematic approach to study temperature and time effects on yield of pasta filata cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248
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Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 243, doi. 10.1111/1471-0307.12250
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Study on Nonlinear Multivariate Methods Combined with the Visible Near-Infrared Spectroscopy (Vis/NIRS) Technique for Detecting the Protein Content of Cheese.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3359, doi. 10.1007/s11947-014-1341-7
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- Article
CORRELATION BETWEEN PROTEIN TO FAT RATIO OF MILK AND CHEMICAL PARAMETERS AND THE YIELD OF SEMI-HARD CHEESE.
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- Biotechnology in Animal Husbandry, 2013, v. 29, n. 1, p. 145, doi. 10.2298/BAH1301145B
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Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey.
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- European Food Research & Technology, 2015, v. 240, n. 5, p. 977, doi. 10.1007/s00217-014-2402-x
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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
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- Preparative Biochemistry & Biotechnology, 2016, v. 46, n. 4, p. 392, doi. 10.1080/10826068.2015.1045613
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Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia.
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- Revista Colombiana de Investigaciones Agroindustriales, 2023, v. 10, n. 2, p. 42, doi. 10.23850/24220582.5819
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Comparative study of the paracasein fraction of two ewe's milk cheese varieties.
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- Journal of Dairy Research, 2015, v. 82, n. 4, p. 491, doi. 10.1017/S0022029915000254
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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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Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds.
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- Journal of Dairy Research, 2011, v. 78, n. 3, p. 279, doi. 10.1017/S0022029911000458
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Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese composition.
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- Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 119
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THE EFFECT OF NaCl SUBSTITUTION BY KCl ON TELEMEA CHEESE PROPERTIES.
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- 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
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High Hydrostatic Pressure Processing of Cheese.
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- Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 4, p. 399, doi. 10.1111/j.1541-4337.2012.00192.x
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