Zobrazeno 1 - 10
of 731
pro vyhledávání: '"milk coagulation"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 177-180 (2024)
Rennet cheeses occupy an important place in the diets of the population of Ukraine. Cheese technology depends on both the quality of raw materials and the quality of enzymes used to curdle milk. Therefore, the study of the influence of rennet enzymes
Externí odkaz:
https://doaj.org/article/f995ec123bc14dc18bd829b81c0126d7
Autor:
Adiba Benahmed Djilali, Mohammed Said Metahri, Lynda Lakabi, Hichem Tahraoui, Abdelouahab Benseddik, Colette Besombes, Karim Allaf
Publikováno v:
Fermentation, Vol 10, Iss 10, p 524 (2024)
The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting thre
Externí odkaz:
https://doaj.org/article/d186a88267174c6fa6c0f5aca448cd17
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 155-162 (2023)
In order to expand the source of exopolysaccharides (EPS) from lactic acid bacteria, obtain EPS from lactic acid bacteria with clear source, stable yield and excellent biological characteristics. In this study, a strain of lactic acid bacteria with h
Externí odkaz:
https://doaj.org/article/c438b2c0f2dd4e45ba592d1ac2f51b22
Akademický článek
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Akademický článek
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Autor:
Thom Huppertz
Publikováno v:
Dairy, Vol 3, Iss 3, Pp 693-699 (2022)
The influence of ethanol (0–10%, v/v) on the acid-induced flocculation of casein micelles was examined using diffusing wave spectroscopy. For this purpose, samples containing 10% (w/w) reconstituted skim milk powder and 0–10% (v/v) ethanol were a
Externí odkaz:
https://doaj.org/article/46e8d9786a43468fbb9f330a72d3dd5e
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 8, Pp 6724-6738 (2022)
ABSTRACT: At the global level, the quantity of goat milk produced and its gross production value have increased considerably over the last 2 decades. Although many scientific papers on this topic have been published, few studies have been carried out
Externí odkaz:
https://doaj.org/article/82070a7e865643ffaa30a3ecd06bdf76
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 8, Pp 6773-6782 (2022)
ABSTRACT: Milk coagulation ability is of central importance for the sheep dairy industry because almost all sheep milk is destined for cheese processing. The occurrence of milk with impaired coagulation properties is an obstacle to cheese processing
Externí odkaz:
https://doaj.org/article/e113ea92046546fdab37a0ca8118762b
Autor:
V. Bisutti, S. Pegolo, D. Giannuzzi, L.F.M. Mota, A. Vanzin, A. Toscano, E. Trevisi, P. Ajmone Marsan, M. Brasca, A. Cecchinato
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 5, Pp 3794-3809 (2022)
ABSTRACT: Milk proteins genetic variants have long attracted interest as they are associated with important issues relating to milk composition and technological properties. An important debate has recently opened at an international level on the rol
Externí odkaz:
https://doaj.org/article/6487c633def64f89b889bc0af3ab8773
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 2, Pp 458-458 (2023)
The purpose of our work was to evaluate in what measure milk urea concentration stays in processed yogurt and in what measure urea dose influences its quality. We added known amounts of urea into milk destined to yogurt processing in order to obtain
Externí odkaz:
https://doaj.org/article/65541aee00d24d93be80da7b7e5b9ff9