Zobrazeno 1 - 10
of 219
pro vyhledávání: '"soft cheeses"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 104-107 (2023)
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms. Suluguni occupies an important place among chees
Externí odkaz:
https://doaj.org/article/f46f23b5fdcd4bb0962f75d44bc4551f
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 4 (2023)
The growing scarcity of resources and insufficient consumption of protein products by the majority of the world's population contributes to the rational use of all resources. Secondary milk raw materials are a source of protein and require mandatory
Externí odkaz:
https://doaj.org/article/74ff43b8e728493f98e905ccbb8b9d5b
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 164-171 (2022)
The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA uni
Externí odkaz:
https://doaj.org/article/12424a29985c4b2d83a38a1315f3bc26
Akademický článek
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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 26-32 (2021)
The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The
Externí odkaz:
https://doaj.org/article/8d8d65a18e7e467a918afd3d5cc15f2d
Publikováno v:
Podilian Bulletin: Agriculture, Engineering, Economics; No. 37 (2022); 41-45
Подільський вісник: сільське господарство, техніка, економіка; № 37 (2022); 41-45
Подільський вісник: сільське господарство, техніка, економіка; № 37 (2022); 41-45
The article presents the results of the study of the effect of various rennet enzymes on the main indicators of mozzarella using soft cheese technologies. Thus, the processing of milk in the process of cheese production corresponds to natural physiol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::02620930ad4bc8893e88a76155448a04
http://pb.pdatu.edu.ua/article/view/273983
http://pb.pdatu.edu.ua/article/view/273983
Publikováno v:
Техника и технология пищевых производств, Vol 39, Iss 4, Pp 80-86 (2015)
World nutritional science recognizes cheese as a nutritious, biologically wholesome, an easily digestible product. It is an indispensable and essential component of the human diet. In recent years the market of cheeses has changed. Instead of planned
Externí odkaz:
https://doaj.org/article/97f1a38cfd2944ccba697eff655f5277
Autor:
Ermolaev V.A., Ravnushkin E.A.
Publikováno v:
Техника и технология пищевых производств, Vol 38, Iss 3, Pp 83-87 (2015)
Vacuum drying is one of the most widespread ways of food preservation. It is possible to intensify this process using alternating pressure i.e. performing barovacuum drying. The given work is devoted to investigation of processes taking place during
Externí odkaz:
https://doaj.org/article/54610bf6955447dba0519d876879130a
Autor:
LOPEZ-VALLADARES, G., THAM, W., PARIHAR, V. SINGH, HELMERSSON, S., ANDERSSON, B., IVARSSON, S., JOHANSSON, C., RINGBERG, H., TJERNBERG, I., HENRIQUES-NORMARK, B., DANIELSSON-THAM, M.-L.
Publikováno v:
Epidemiology and Infection, 2014 Nov 01. 142(11), 2251-2260.
Externí odkaz:
https://www.jstor.org/stable/24477122
Autor:
Choi, Mary J., Jackson, Kelly A., Medus, Carlota, Beal, Jennifer, Rigdon, Carrie E., Cloyd, Tami C., Forstner, Matthew J., Ball, Jill, Bosch, Stacy, Bottichio, Lyndsay, Cantu, Venessa, Melka, David C., Ishow, Wilete, Slette, Sarah, Irvin, Kari, Wise, Matthew, Tarr, Cheryl, Mahon, Barbara, Smith, Kirk E., Silk, Benjamin J.
Publikováno v:
Morbidity and Mortality Weekly Report, 2014 Apr 01. 63(13), 294-295.
Externí odkaz:
https://www.jstor.org/stable/24854979