Výsledky vyhledávání - "cheese suitability"

Akademický článek

The cheese suitability of goat milk when introducing chlorella vulgaris microalgae into their diet

Autor: Sufyanova Liliya, Nikolaeva Tatyana, Kislitsyna Nadezhda, Tsaregorodtseva Elena, Shuvalova Elena, Kabanova Tatyana, Ivanov Ivan, Hardina Ekaterina

Publikováno v: BIO Web of Conferences, Vol 130, p 07018 (2024)

Natural milk contains more than 250 components, each of which has a certain importance for human life. The production of cow’s milk has a pronounced seasonal character, when the peak of its production falls in the summer period with a decrease in g

Externí odkaz: https://doaj.org/article/9d57e0082f8c449399b7dc7ff482a0e8

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Akademický článek

The technology of manufacturing cheese from cow's milk using a starter culture Enteroplan

Autor: I. I. Kushnir, O. Y. Tsisaryk, I. M. Kushnir, I. V. Skulska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки, Vol 24, Iss 96, Pp 9-15 (2022)

The article presents data on the use in the cheese-making technology starter culture “Enteroplan”, which includes strains of lactic acid bacteria isolated from traditional Carpathian cheese, particularly L. lactis, Lb. plantarum, E. durans in the

Externí odkaz: https://doaj.org/article/73335e1b151b4aaabc449799d7deb93f

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Akademický článek

New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

Autor: Gilmanov Khamid Kh., Semipyatnyi Vladislav K., Bigaeva Alana V., Vafin Ramil R., Turovskaya Svetlana N.

Publikováno v: Техника и технология пищевых производств, Vol 50, Iss 3, Pp 525-535 (2020)

Introduction. High-quality dairy products depend on the properties of raw materials. Milk is the basic raw material for all dairy products. Its quality is subject to requirements of biological safety, and its physicochemical and technological propert

Externí odkaz: https://doaj.org/article/5c8c6bffadbd48749a05b46dcbeaf0c9

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New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

Autor: S.N. Turovskaya, Vladislav Semipyatniy, Khamid Gilmanov, A.V. Bigaeva, R.R. Vafin

Publikováno v: Техника и технология пищевых производств, Vol 50, Iss 3, Pp 525-535 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c1b30ee8ee2a9e699969c12319eab25
https://doaj.org/article/5c8c6bffadbd48749a05b46dcbeaf0c9

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Effect of high-protein fermentation amaranth feed on the functional and technological properties of milk as raw materials for cheese production

Autor: O. S. Korneeva, T. V. Sviridova, G. P. Shuvaeva, S. V. Pavlenkova, E. A. Motina, L. A. Miroshnichenko

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 166-170 (2020)

Improving the quality of raw milk for the production of cheese in the autumn-winter period is one of the important tasks of biotechnology. It can be solved by improving the quality of feed, as they directly affect the functional and technological pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b60e42f82616097526792b86cb629bb
https://doi.org/10.20914/2310-1202-2019-4-166-170

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Research of heat treatment influence of milk on quality and safety of hard cheeses

Autor: Iryna Vlasenko, Tetiana Semko, Petro Mamonov

Publikováno v: Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 6, Iss 3(50), Pp 35-39 (2019)

The object of research is raw milk used for the production of hard cheeses by milk processing enterprises of Ukraine. The quality of raw milk is especially important, a key factor determining the effectiveness of the milk processing industry. Without

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c54d9c4e0a002783e1902fa99024411
https://doi.org/10.15587/2312-8372.2019.187717

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МОЛЕКУЛЯРНО-ГЕНЕТИЧЕСКИЕ МОДИФИКАЦИИ κ-КАЗЕИНА

Дан анализ фракционного состава, и приведены основные модели молекулярной структуры мицелл казеина. Казеины являются фосфопротеинами �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::288c46abf93612fedb11aa587e76c215

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Use of Palm Oil in Cheese Production

Autor: Kanina, K.A., Zhizhin, N.A., Krasulya, O.N., Pastukh, O.N.

Канина Ксения Александровна, исследователь, преподаватель-исследователь кафедры технологии хранения и переработки продуктов животнов

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2425::8fedc1474b676bffce42731548043d07
http://dspace.susu.ru/xmlui/handle/0001.74/45030

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Akademický článek

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Research of heat treatment influence of milk on quality and safety of hard cheeses

Autor: Vlasenko, Iryna, Semko, Tetiana, Mamonov, Petro

Publikováno v: Technology audit and production reserves; Том 6, № 3(50) (2019): Chemical engineering; 35-39
Technology audit and production reserves; Том 6, № 3(50) (2019): Хімічна інженерія; 35-39
Technology audit and production reserves; Том 6, № 3(50) (2019): Химическая инженерия; 35-39

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::3d4fd25da1972062166eef3ff94c307e
http://journals.uran.ua/tarp/article/view/187717

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