Zobrazeno 1 - 10
of 92
pro vyhledávání: '"milk cream"'
Autor:
Alessandro Campos Pereira
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 2, Pp 103-110 (2023)
During butter production, a by-product called buttermilk (or butter whey) is also produced. Some authors mention the existence of two types of buttermilk: sour buttermilk and sweet buttermilk. However, thinking about possible industrial techniques fo
Externí odkaz:
https://doaj.org/article/726becbb33584915bf18420e8918792a
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 11, Pp 8688-8704 (2022)
ABSTRACT: Shiga toxin-producing Escherichia coli (STEC) are widely detected in raw milk products intended for human consumption. Although STEC are a worldwide public health problem, the pathogenicity of STEC in cheese remains unclear. In fact, bacter
Externí odkaz:
https://doaj.org/article/153ffa34108e431daa92cb10c1ce47f1
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 65-79 (2022)
Introduction: One of the products that its production has not been investigated well and is an imported product is cream powder. Foam mat drying is a widespread technique to dehydrate liquid or semi-liquid foods with high viscosity, adhesion and high
Externí odkaz:
https://doaj.org/article/c70a2674e38a416fbbc8ed72b947b428
Autor:
Manuela Araujo Costa, Daniel Kuhn, Gabriela Rabaioli Rama, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high
Externí odkaz:
https://doaj.org/article/eea7315e37b2457aaaa372e94249e641
Akademický článek
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Akademický článek
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Autor:
Bagel, A., Delignette-Muller, M.-L., Lopez, Christelle, Michel, V., Thevenot-Sergentet, Delphine, Douellou, Thomas
Publikováno v:
Journal of Dairy Science
Journal of Dairy Science, 2022, 105 (11), pp.8688-8704. ⟨10.3168/jds.2022-21840⟩
Journal of Dairy Science, 2022, 105 (11), pp.8688-8704. ⟨10.3168/jds.2022-21840⟩
International audience; Shiga toxin-producing Escherichia coli (STEC) are widely detected in raw milk products intended for hu-man consumption. Although STEC are a worldwide public health problem, the pathogenicity of STEC in cheese remains unclear.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5bccc43d653b699282b903dd1a24d93
https://doi.org/10.3168/jds.2022-21840
https://doi.org/10.3168/jds.2022-21840
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
Autor:
Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli
Publikováno v:
Molecules, Vol 25, Iss 5, p 1242 (2020)
Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e
Externí odkaz:
https://doaj.org/article/6b70b564986643c68e3ddb37122553ee
Akademický článek
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Publikováno v:
Journal of Food and Drug Analysis, Vol 27, Iss 1, Pp 101-110 (2019)
The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination of foreign fats and oils in mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226e4312136c53771f26274032bc59f2
http://www.sciencedirect.com/science/article/pii/S1021949818301133
http://www.sciencedirect.com/science/article/pii/S1021949818301133