Buscar
Mostrando ítems 1-10 de 134
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
(2012-02-15)
Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total ...
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
(2012-02-15)
Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total ...
Changes in fermentation and biohydrogenation intermediates in continuous cultures fed low and high levels of fat with increasing rates of starch degradability
(American Dairy Science Association, 2016-08)
Excessive levels of starch in diets for lactating dairy cattle is a known risk factor for milk fat depression, but little is known about how this risk is affected by differences in rates of starch degradability (Kd) in the ...
Milk Yield and Composition and Pasture Ruminal Digestion in Grazing Dairy Cows Receiving Three Levels of Energy Concentrate Supplementation
(2017-10)
The objective of the experiment was to determine the effect of feeding three levels (T3.5, T7.0 and T10.5) of energy concentrate (3.5, 7.0 and 10.5 kg cow-1 day-1) on total dry matter (DM) and energy intakes, milk yield ...
Partial replacement of corn grain by hydrogenated oil in grazing dairy cows in early lactation
(American Dairy Science Association, 2004-12)
Thirty-six grazing dairy cows were used to determine milk production and composition, and dry matter and energy intake when corn grain was partially replaced by hydrogenated oil in the concentrate. Four additional cows, ...
A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd
(Elsevier Science, 2019-06)
An innovative hard cooked cheese making routine that included the use of homogenization of milk fat, un-pasteurized cheese milk, cooking temperature modification and the inclusion of a curd washing step was studied on ...
Milk pre-treatment and free fatty acids in cheeses
(Wageningen Academic Publishers, 2013)
In the production of the majority of cheese varieties, two well-defined phases can be identified: manufacture and ripening, both of which include a number of processes/changes. The basic steps implicated in the protocols ...