Zobrazeno 1 - 10
of 440
pro vyhledávání: '"cheese quality"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7691-7703 (2024)
ABSTRACT: The aim of the study was to enquire to which extend 1H spin-lattice nuclear magnetic resonance (NMR) relaxometry data collected over a broad range of resonance frequencies (from 10 kHz to 10 MHz) have the potential to be used for assessing
Externí odkaz:
https://doaj.org/article/0ccda6f4a8ab4649b117a831bc5953eb
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 114-124 (2024)
Milk from cows and buffaloes represents the major source of dairy products worldwide. Cheese is consumed fresh, ripened, cooked, or as recipe ingredient in many different types. Using Paneer and Tosella/Schiz model cheeses as a case study of cooked c
Externí odkaz:
https://doaj.org/article/396538c04a5f4bea94696f96e9a5d7c5
Publikováno v:
Dairy, Vol 5, Iss 2, Pp 249-270 (2024)
The article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation–
Externí odkaz:
https://doaj.org/article/c642ae8f1951400bbaeac87df93eb967
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33408- (2024)
The Grevé cheese, a semi-hard Swedish cheese, is well-known for its characteristic flavor and shape of eye formation. The size and distribution of the eyes play a crucial role for the sensory attributes, aesthetic value and quality of the cheese. Th
Externí odkaz:
https://doaj.org/article/c22092367d0543e0a1d27ec7cebdbafa
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
The genus Clostridium is a large and diverse group of species that can cause food spoilage, including late blowing defect (LBD) in cheese. In this study, we investigated the taxonomic status of strain FAM25158 isolated from Emmental cheese with LBD u
Externí odkaz:
https://doaj.org/article/b67c2a25042243d9ba930ddcfd770cbe
Autor:
Marco Florio, Costanza Cimini, Francesca Bennato, Andrea Ianni, Lisa Grotta, Giuseppe Martino
Publikováno v:
Foods, Vol 13, Iss 8, p 1239 (2024)
The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5)
Externí odkaz:
https://doaj.org/article/574f689cddb54062946f4fa235b94a12
Autor:
A. Santillo, M.G. Ciliberti, F. Ciampi, G. Luciano, A. Natalello, R. Menci, M. Caccamo, A. Sevi, M. Albenzio
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 11, Pp 8609-8620 (2022)
ABSTRACT: The aim of the present study was to assess the dietary supplementation of tannins to grazing dairy cows in 2 seasons characterized by a good quality pasture (spring) or a poor-quality pasture (summer). The effects of dietary tannins were as
Externí odkaz:
https://doaj.org/article/cdb6a62a303c44ebb9f2056dcbc5fed2
Autor:
Atanaska Bosakova-Ardenska
Publikováno v:
Engineering Proceedings, Vol 60, Iss 1, p 12 (2024)
A review of current trends in CVSs (computer vision systems) regarding hardware and software components, in the context of cheese quality evaluation, is presented in this paper, and some directions for future development in the field are discussed. T
Externí odkaz:
https://doaj.org/article/30c3d6b770cf4fbf89f85e8683d5051e
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Akademický článek
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