Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 9 of 9 for “"cheesemaking"”.
-
APPLICATION OF DATA ANALYTICS AND SPECTROSCOPY ON THE CHEESEMAKING PRODUCTION CHAIN
… on the food matrix at selected stages of cheesemaking, following the product’s path along its process line. As a first step, the issue of milk coagulation process monitoring through non-intrusive sensors is taken under consideration. Specifically, Raman spectroscopy combined with …
-
Modelling the behaviour of Listeria monocytogenes in cheese
… the behaviour of Listeria monocytogenes during cheesemaking and ripening was studied given a milk contamination or surface cross-contamination scenario. When milk was contaminated, L. monocytogenes initiated growth with a different probability during cheesemaking compared to milk or laboratory …
-
The Manufacture of Cheddar Cheese Using Vacuum Concentrated Milks
… increased by vacuum concentrating milk prior to cheesemaking (26). Vacuum concentration is the process by which milk is heated to boiling under a vacuum and water removed as water vapor. Boiling is .achieved at a lower temperature due to the reduced pressure on the milk under vacuum. This lower …
-
A Comparison of Cheddar Cheese Yields and Composition Using Conventional Bulk Set Cultures and Superstart Concentrated Cultures
… milk (50). Thus, more protein was available for cheesemaking on a unit volume basis. Yee (81) stated that since 1957 the solids content of milk has decreased, due mostly to increased breeding emphasis on high milk production and increase in number of the Holstein breed. Consequently, the current …
-
Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese
… by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times. Significant difference in moisture content (P˂0.05) was observed between FFC and LFC. Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in …
-
Growth and Proteolytic Activity of Selected Psychrotrophic Bacteria in Whole Milk and Whole Milk Retentate
… capacity, reduced rennet requirements in cheesemaking, reduced energy requirements and overall low operating costs (52, 53, 67, 68, 93). Dairy farmers gain in reduced cooling and hauling costs, and can feed the permeate to cows (68,93). The technical and economic feasibility of …
-
The proteomics of pottery and its residues: applications to ancient foodways
… through a case study of the detection of cheesemaking in Late Neolithic pottery from central Poland. In this chapter I investigate the capability of proteomics to detect food preparation practices, rather than simply ingredients themselves. The results reveal that a high proportion of …
-
Sviluppo di un coagulante vegetale e di una coltura microbica deamarizzante per la formulazione di formaggi con certificazione halal
Negli ultimi anni si è verificato un cambiamento significativo nelle preferenze dei consumatori verso alimenti più sani e diversificati, con particolare attenzione ai prodotti derivati da fonti vegetali. Questa tendenza è guidata da una maggiore consapevolezza del legame che esiste tra dieta e …