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Caracterização do queijo colonial da microrregião de Francisco Beltrão - PR e estudo com consumidores
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2017-02-03)
Milk production, very strong in the region, has been growing significantly in recent years. More than 50% of the milk produced is destined to the manufacture of cheeses, a fact that makes this product the most relevant of ...
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
(Wiley Blackwell Publishing, Inc, 2017-02-18)
Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% ...
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
(John Wiley & Sons Ltd, 2021-03)
BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from ...
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
(Cambridge University Press, 2014-06)
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy ...
Produzir para viver ou viver para produzir: conflitos vividos pelos produtores familiares e as estratégias de resistência no território do queijo Canastra
(Universidade Federal de Santa MariaBrasilGeografiaUFSMPrograma de Pós-Graduação em Geografia e GeociênciasCentro de Ciências Naturais e Exatas, 2017-03-13)
The central theme of this research is the process of cheese production and commercialization in the Canastra Microregion, in the State of Minas Gerais. We broach the problems faced by the producers of Minas Artisanal Cheese, ...
Comportamento dos consumidores da Região Sul do Brasil em relação ao queijo colonial artesanal
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia de AlimentosUTFPR, 2022-06-15)
Brazil is a major consumer and producer of cheese, especially in southern Brazil. In the South region, production and consumption is concentrated in the Colonial type, which is widely accepted for historical and cultural ...
Selective enumeration of propionibacteria in Emmental-type cheese using PetrifilmTM Aerobic count plates added to lithium glycerol broth
(Journal of Dairy Research, 2018)
Selective enumeration of propionibacteria in Emmental-type cheese using PetrifilmTM Aerobic Count plates added to Lithium Glycerol broth
(Journal of Dairy Research, 2017)
Active packaging to prolong the shelf life of mozzarella cheese
(Sao Paulo: ABEN, 2011, 2014)
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
(2014-08)
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media ...