Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10667
Abstract: BACKGROUND In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, but whey cheese yield is low (2-3%, w/v) which discourages its use. In… read more here.
Keywords: kefir; whey cheese; production; whey ... See more keywords
Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12448
Abstract: Myzithra whey cheese was made by the addition of ovine milk (10%) to whey, previously fermented by the bacteriocinogenic strain Streptococcus thermophilus ACA-DC 0040, resulting in production of a bacteriocin (thermophilin T) titre at a… read more here.
Keywords: bacteriocin thermophilin; whey cheese; produced bacteriocin; situ produced ... See more keywords
Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging
Sign Up to like & getrecommendations! Published in 2024 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.62.02.24.8421
Abstract: SUMMARY Research background Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the… read more here.
Keywords: atmosphere packaging; sensory properties; probiotic whey; modified atmosphere ... See more keywords