نتایج جستجو برای: curd
تعداد نتایج: 979 فیلتر نتایج به سال:
Driven by the large amount of goat milk destined for cheese production, and to pioneer industry, objective this study was assess effect farm in predicting milk-coagulation curd-firmness traits via Fourier-transform infrared spectroscopy. Spectra from 452 Sarda goats belonging 14 farms central southeast Sardinia (Italy) were collected. A Bayesian linear regression model used, estimating all spec...
Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.
Amounts of alphas1-casein (as1-CN), protein, fat, SNF and total solids were measured in 125 goat milk samples. Coagulation time, coagulation rate and curd ®rmness were measured in 75 goat milk samples by dynamic mechanical analysis using a Bohlin VOR Rheometer. After adjustments were made for month, time of milk collection and animal age, it was con®rmed that goat milk with high percent total s...
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