Microbiological biodiversity of regional cow, goat and ewe milk cheeses produced in poland and antibiotic resistance of lactic acid bacteria isolated from them
B Nalepa, LH Markiewicz - Animals, 2022 - mdpi.com
Simple Summary Traditional and regional cheeses are becoming more and more popular
among consumers. Usually, they are produced in small dairy plants which are characterized …
among consumers. Usually, they are produced in small dairy plants which are characterized …
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters
S Hou, Z Liang, Q Wu, Q Cai, Q Weng, W Guo, L Ni… - Food …, 2025 - Elsevier
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through
saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution …
saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution …
Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)
R Tabet, A Mechai, Z Branes, H Chenchouni - Biocatalysis and Agricultural …, 2023 - Elsevier
Jben is a popular traditional cheese in Algeria and North Africa, usually made from raw
ruminant's milk, especially cow. Artisanal production methods are still used in many regions …
ruminant's milk, especially cow. Artisanal production methods are still used in many regions …
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk
M Pawlos, A Znamirowska-Piotrowska, M Kowalczyk… - Foods, 2023 - mdpi.com
Calcium can be added to cheese milk to influence the coagulation process and to increase
cheese yield. Calcium compounds used in the dairy industry show substantial differences in …
cheese yield. Calcium compounds used in the dairy industry show substantial differences in …
Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae
L Yilmaz-Ersan, G Suna - Talanta, 2024 - Elsevier
The objective of this study is to evaluate the influence of mixed L. acidophilus LA-5 and
enrichment with microalgae (C. vulgaris and A. platensis) on metabolomic formation in a …
enrichment with microalgae (C. vulgaris and A. platensis) on metabolomic formation in a …
Bazı üretim parametrelerinin keçi peynirinin peptit profili ve in vitro biyoerişilebilirliği üzerine etkilerinin belirlenmesi
H Uzkuç - 2023 - acikerisim.lib.comu.edu.tr
Bu tezde; ısıl işlem, starter kültür ve bitkisel pıhtılaştırıcının keçi peynirinin peptit profili ve
biyoaktif peptitlerinin in vitro biyoerişilebilirlikleri üzerine etkileri araştırılmıştır. Bu amaçla; çiğ …
biyoaktif peptitlerinin in vitro biyoerişilebilirlikleri üzerine etkileri araştırılmıştır. Bu amaçla; çiğ …
[PDF][PDF] Funkcionaliųjų varškės sūrių su išrūginiais baltymais, prebiotikais ir probiotikais gamyba bei kokybės tyrimai
G Pranaitytė - 2023 - lsmu.lt
Giedrė Pranaitytė Magistro baigiamasis darbas Darbo vadovė: lekt. dr. Lina Laučienė Darbo
apimtis: 54 puslapiai, 9 lentelės, 12 paveikslų ir 75 literatūros šaltiniai. Darbo tikslas …
apimtis: 54 puslapiai, 9 lentelės, 12 paveikslų ir 75 literatūros šaltiniai. Darbo tikslas …
EFECTO DE LA ADICIÓN DEL SUBPRODUCTO DE LA DECOCCIÓN DE Hibiscus sabdariffa SOBRE LAS PROPIEDADES FUNCIONALES DEL QUESO FRESCO
CKG Utrera - 2023 - ciad.repositorioinstitucional.mx
Durante el procesamiento de la jamaica (Hibiscus sabdariffa), los cálices derivados de la
decocción representan un subproducto, generalmente tratado como desperdicio, que …
decocción representan un subproducto, generalmente tratado como desperdicio, que …
[PDF][PDF] GIDA MÜHENDİSLİĞİ ANABİLİM DALI
BÜPK PEYNİRİNİN, H UZKUÇ, DRYK YÜCEER - researchgate.net
HU Dr Tez SON BASKI Page 1 TC ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ
LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ GIDA MÜHENDİSLİĞİ ANABİLİM DALI BAZI ÜRETİM …
LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ GIDA MÜHENDİSLİĞİ ANABİLİM DALI BAZI ÜRETİM …