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Optimization of bioethanol production from cheese whey using Kluyveromyces marxianus URM 7404
(2019-07-01)
The objective of this study was to optimize the ethanol production from cheese whey, using the yeast Kluyveromyces marxianus URM 7404. The response surface methodology (RSM) with a central composite rotational design (CCRD) ...
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 ...
Bioethanol Production from Dairy Industrial Coproducts
(2019-03-15)
This study aimed to produce ethanol by lactose conversion of dairy coproducts (cheese whey, and whey permeate) using the yeast Kluyveromyces marxianus URM 7404, isolated from cheese whey obtained from the production of ...
Relationship between mozzarella yield and milk composition, processing factors, and recovery of whey constituents
(Elsevier B.V., 2017-06-01)
Our aim was to identify the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and recovery of whey constituents. A production of 30 batches of mozzarella cheese at a dairy ...
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2017-05)
The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with ...
Utilização do colostro bovino na produção de queijos
(Universidade Federal do Rio Grande do NorteBrasilUFRNPROGRAMA DE PÓS-GRADUAÇÃO EM PRODUÇÃO ANIMAL, 2020-08-12)
This research was conducted with the objective of developing fresh and aged cheeses with
the addition of different levels of bovine colostrum. For the production of fresh and
matured cheeses, different proportions of ...
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
(2006-12-01)
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. ...
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
(2006-12-01)
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. ...