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Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne and Andrea Summer
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to s...
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Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani and Loulouda Bosnea
Novel functional dairy product.
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Alessandro Bonadonna, Giovanni Peira, Chiara Giachino and Luana Molinaro
In 2012, the European Union introduced two optional quality terms (OQT) as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT ?mountain product? were defined to enhance agricultural production in hars...
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Javier Leiva, Heriberto Figueroa
Pág. 85 - 91
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were...
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Einar Vargas-Bello-Pérez, Claudio Aguilar, Paula Toro-Mujica, Raúl Vera, Matías Cerda, Ignacio Briones
Pág. 327 - 335
A high demand for Chilean cheese has resulted in increased cheese production. This increase represents an opportunity to promote the development of new markets, such as for small ruminant cheeses. However, little has been discussed regarding the extent t...
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Einar Vargas-Bello-Pérez, Claudio Aguilar, Paula Toro-Mujica, Raúl Vera, Matías Cerda, Ignacio Briones
Pág. 327 - 335
A high demand for Chilean cheese has resulted in increased cheese production. This increase represents an opportunity to promote the development of new markets, such as for small ruminant cheeses. However, little has been discussed regarding the extent t...
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Pablo Lacoste, Diego Jiménez, Natalia Soto
Pág. 317 - 325
The origin of Chanco cheese in Chile, between 1750 and 1860, is discussed. The inventories of eight cheese factories from the 18th and 19th centuries as well as additional documentary sources from the time period are studied. Chanco cheese was a cooked a...
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Magdalena Michalak, Katarzyna Skrzypczak, Maciej Nastaj, Konrad Terpilowski, Tomasz Skrzypek, Adam Wasko and Magdalena Polak-Berecka
This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronge...
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Monika Garbowska, Antoni Pluta and Anna Berthold-Pluta
The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their addit...
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Aspasia A. Chatzipaschali and Anastassios G. Stamatis
Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. However, the potential production of biog...
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Maria Tarapoulouzi, Ioannis Pashalidis and Charis R. Theocharis
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Angela Gabriella D?Alessandro, Roberta Savina Dibenedetto, Ioannis Skoufos and Giovanni Martemucci
Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage ...
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Georgios Skordaris, Konstantinos Vogiatzis, Leonidas Kakalis, Ioannis Mirisidis, Vasiliki Paralidou and Soultana Paralidou
The potential to increase the life span of tools applied in cheese cutting machines is of great importance, considering their cost and the risk of fragmented metallic parts of the tool being inserted into the cheese. Such tools are commonly manufactured ...
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Faith Nyamakwere, Giulia Esposito, Kennedy Dzama, Pieter Gouws, Teresa Rapisarda, Giovanni Belvedere, Felicia Masucci and Emiliano Raffrenato
Small-scale cheese producers can effectively use the irradiation treatment for eliminating food-borne pathogens.
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Ana Rita Ferraz, Cristina M. B. S. Pintado and Maria Luísa Serralheiro
Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote the sustainable use of all C. cardunculus plants, C. cardunculus extract leav...
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Francesco Serrapica, Felicia Masucci, Giuseppe De Rosa, Ada Braghieri, Fiorella Sarubbi, Francesca Garofalo, Fernando Grasso and Antonio Di Francia
An observational case study was designed to highlight issues associated with a possible expansion of dairy buffalo (Bubalus bubalis) farming outside the traditional coastal plains of southern Italy. Twenty pregnant buffaloes were transferred to a hilly i...
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Katarzyna Kajak-Siemaszko, Dorota Zielinska, Anna Lepecka, Danuta Jaworska, Anna Okon, Katarzyna Neffe-Skocinska, Monika Trzaskowska, Barbara Sionek, Piotr Szymanski, Zbigniew J. Dolatowski and Danuta Kolozyn-Krajewska
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products?acid-rennet goat?s cheeses under industrial...
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Athina Tzora, Aikaterini Nelli, Chrysoula Voidarou, George Fthenakis, Georgios Rozos, Georgios Theodorides, Eleftherios Bonos and Ioannis Skoufos
Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants? milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization?time of flight ma...
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Claudio Bernuzzi and Marco Simoncelli
Since few years ago only one typology of racks was used to store Grana cheese wheels for aging, which was designed focusing on the sole static behavior. Battened steel columns made by vertical tubes welded to horizontal angles were connected by means of ...
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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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