Zobrazeno 1 - 10
of 480
pro vyhledávání: '"Hard Cheese"'
Autor:
D. A. Arutyunyan, O. S. Pokotylo
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 56-60 (2024)
The study demonstrates the peculiarities of the fatty acid composition of Gouda-type hard rennet cheese by adding 5 % flax seeds. The fatty acid profile of complex cheese samples of control and experimental samples was investigated by gas-liquid chro
Externí odkaz:
https://doaj.org/article/dcfc691330d14a6cabdab74b04b7fbf4
Autor:
Nevijo Zdolec, Marijana Franičević, Lucija Klanac, Ivana Kavain, Josip Batinić, Manuela Zadravec, Jelka Pleadin, Darko Čobanov, Marta Kiš
Publikováno v:
Hygiene, Vol 4, Iss 2, Pp 135-145 (2024)
The aim of the study was to evaluate the antimicrobial activity of the extracted plants basil (Ocimum basilicum L.), sage (Salvia officinalis L.), lavender (Lavandula officinalis L.), immortelle (Helichrysum italicum (Roth) G. Don), savory (Satureja
Externí odkaz:
https://doaj.org/article/cef9a5506a7b4089902e9f82b86af606
Publikováno v:
Mljekarstvo, Vol 74, Iss 2, Pp 142-155 (2024)
Recently, many feedstuffs have been introduced to animal diets to increase the content of beneficial fatty acids in dairy products. Therefore, this study aimed to research the effect of including hempseed cake in dairy goats concentrate mixtures on t
Externí odkaz:
https://doaj.org/article/5c76d4b457c2496cb1e63908eaeedbdf
Autor:
D. Arutiunian, M. Kukhtyn
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 3-8 (2023)
Food fortification is one of the most important processes for improving the nutritional quality and quantity of food products. Currently, the development of new recipes for dairy products is one of the driving forces of the dairy industry. The purpos
Externí odkaz:
https://doaj.org/article/ce880a67366c4535965ce099fa05ab57
Publikováno v:
Пищевые системы, Vol 5, Iss 4, Pp 361-368 (2023)
Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis. The flavor bouquet of ripening cheeses is formed as a result of changes in all the components of milk. The conditions of keeping and feeding a ruminant, it
Externí odkaz:
https://doaj.org/article/077f8419a07146d086d0208071bb1170
Publikováno v:
Shipin yu jixie, Vol 39, Iss 5, Pp 109-114 (2023)
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety. Methods: The hard cheese made from yak milk refrigerated for 24, 48 and 72 hours w
Externí odkaz:
https://doaj.org/article/a5f9d7911e7e4875b0853df50fa188a4
Publikováno v:
Пищевые системы, Vol 6, Iss 1, Pp 72-79 (2023)
The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects
Externí odkaz:
https://doaj.org/article/b2f0726f267e4940b1a765f96b4dc587
Akademický článek
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Akademický článek
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Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-12 (2022)
Abstract This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to highlight the typicality of Klila
Externí odkaz:
https://doaj.org/article/680bc300835a4ed589cb1b3bfab2a958