Log in

Relevant bibliographies by topics / Cheese and their by-products

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers
Reports

Academic literature on the topic 'Cheese and their by-products'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Cheese and their by-products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Cheese and their by-products"

1

Velčovská, Šárka, and Tomáš Sadílek. "Certification of cheeses and cheese products origin by EU countries." British Food Journal 117, no. 7 (July 6, 2015): 1843–58. http://dx.doi.org/10.1108/bfj-10-2014-0350.

Full text

Abstract:

Purpose – The purpose of this paper is to analyze the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) utilization on European Union (EU) cheese market. Design/methodology/approach – Secondary data comes from the database of origin and registration. In total, 235 product names registered in the database for cheeses and cheese products were analyzed according to type of label and country of origin. To discover a dependences between the variables, χ2 test and contingency coefficients were calculated. Hierarchical clustering method enabled to identify the clusters of countries with similar distribution of products in the database. Findings – More than 80 percent of cheeses and cheese products are certified with PDO. Leading countries in number of certified products are France and Italy. Taking into account all product classes in the database, only 6 percent of all PGIs, 33 percent of PDOs and 15 percent of TSGs were awarded for cheeses and cheese products. A middle weak correlation between the number of certified products and the country of origin was confirmed. Research limitations/implications – The number of certified products is continuously increasing, their distribution between countries may change slightly over time. Only cluster analysis and two criteria of comparison were used. Practical implications – To local food producers, the findings provide a more deep insight to the EU cheese market. It could stimulate their effort in products certification. Originality/value – The paper brings findings about PDO/PGI/TSG utilization for cheese products in EU countries. There is not research study carried out from the same perspective.

APA, Harvard, Vancouver, ISO, and other styles

2

Borges, Ana Raquel, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, and Carlos Dias Pereira. "Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese." Foods 9, no. 8 (July 30, 2020): 1020. http://dx.doi.org/10.3390/foods9081020.

Full text

Abstract:

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.

APA, Harvard, Vancouver, ISO, and other styles

3

Popovic-Vranjes, Anka, Sasa Krstovic, Marija Jevtic, Zelјka Jurakic, and Katarina Strugar. "Technological process of added value cheese making on registered agricultural households in Vojvodina." Biotehnologija u stocarstvu 33, no. 4 (2017): 449–63. http://dx.doi.org/10.2298/bah1704449p.

Full text

Abstract:

The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce cheese by applying skills and experience as an indispensable part of quality, in contrast to big dairy plants where milk originating from a large number of producers is used, and furthermore the production automation is applied. RAHs produce many traditional cow cheeses, and more recently, goat and sheep cheese production is growing. Lisnati cheese (rolled cheese), ?podliveni? cheese with or without spices, cream cheese, brined cheese ?kriska?, smoked goat cheese, various types of semi-hard and hard cheeses are products with added value, due to the good milk quality, as well as the specific technological process. Cheese yield contribute that profit is higher than in case when milk is sold to dairy plant. The aim of this study was to monitor the technological processes of the most important cheeses that are produced on RAHs in Vojvodina. Study is shown that quality should be constantly improved in order to achieve sustainability of these products on the market. When considering the assortment and quality of cheeses on RAHs in Vojvodina, it can be said that many of them have the characteristics of branding products. The impact of adding value to cheeses and other dairy products is manifested through higher primary milk production, employment and the livelihoods of people in the countryside, as well as the economic prosperity of small family farms in general.

APA, Harvard, Vancouver, ISO, and other styles

4

Paszczyk, Beata, Magdalena Polak-Śliwińska, and Joanna Łuczyńska. "Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products." International Journal of Environmental Research and Public Health 17, no. 1 (December 20, 2019): 71. http://dx.doi.org/10.3390/ijerph17010071.

Full text

Abstract:

The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher (p < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of trans C18:1 isomers was significantly higher (p < 0.05) in the cheeses, but in the group of these isomers, trans10 + trans11 isomers were dominant. High levels of trans6–trans9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher (p < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower (p < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.

APA, Harvard, Vancouver, ISO, and other styles

5

Macedo, Antónia, José Bilau, Eunice Cambóias, and Elizabeth Duarte. "Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants." Foods 10, no. 8 (July 28, 2021): 1740. http://dx.doi.org/10.3390/foods10081740.

Full text

Abstract:

Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.

APA, Harvard, Vancouver, ISO, and other styles

6

Lepilkina, О. V., V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, and E. S. Danilova. "IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE." Food systems 3, no. 2 (July 14, 2020): 29–34. http://dx.doi.org/10.21323/2618-9771-2020-3-2-29-34.

Full text

Abstract:

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.

APA, Harvard, Vancouver, ISO, and other styles

7

Bielecka, Marika, and Grażyna Cichosz. "The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses." Mljekarstvo 70, no. 1 (January 8, 2020): 28–39. http://dx.doi.org/10.15567/mljekarstvo.2020.0103.

Full text

Abstract:

The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

APA, Harvard, Vancouver, ISO, and other styles

8

Gaglio, Raimondo, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, et al. "The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese." Foods 10, no. 2 (February 20, 2021): 461. http://dx.doi.org/10.3390/foods10020461.

Full text

Abstract:

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.

APA, Harvard, Vancouver, ISO, and other styles

9

Bouroutzika, Efterpi, Stavros Proikakis, Athanasios K. Anagnostopoulos, Angeliki I. Katsafadou, George C. Fthenakis, and George Th Tsangaris. "Proteomics Analysis in Dairy Products: Cheese, a Review." Applied Sciences 11, no. 16 (August 19, 2021): 7622. http://dx.doi.org/10.3390/app11167622.

Full text

Abstract:

Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries’ special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit.

APA, Harvard, Vancouver, ISO, and other styles

10

Popović-Vranješ, Anka, Snežana Paskaš, Saša Krstović, Željka Jurakić, Ljuba Štrbac, and Goran Grubješić. "Quality of Hard Cheese Made from Value Aded Organic Goat Milk." Contemporary Agriculture 65, no. 3-4 (December 1, 2016): 51–56. http://dx.doi.org/10.1515/contagri-2016-0018.

Full text

Abstract:

Summary Products with added value are all those products which, in addition to requirements set by laws of food safety and quality, meet the additional requirements. The added value of products resulting from its higher nutritional and commercial value and very often involve products originating from organic production or products with geographical indications. Consumer knowledge of production values has increased exponentially and has fuelled a demand for healthy, quality products such as goats’ milk and cheeses. The single most important factor affecting cheese quality and yield is the composition of the milk, particularly the concentrations of fat and casein. Nutritional value of goat cheese derives from its energy value, content of essential fatty and amino acids, the content of vitamins, minerals and its digestibility. In this paper, organic goat milk and hard goat cheese were analyzed for fatty and amino acids profile. In addition, cheese was assayed for fat, protein, moisture, total solids, Ca, P, Mg and pH. The evaluation of the cheeses was performed to establish the relationship between quality and composition of milk and cheese. Obtained values for saturated, monounsaturated and polyunsaturated fatty acid content in cheese were on average 42.0, 54.4, and 3.60 %, respectively. Levels of glutamic, aspartic acid, lysine and leucine significantly increased in cheese comparing with milk samples. Mean values for fat in dry matter in cheese was 47.1 %, while for pH this value amounted 5:55.

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Cheese and their by-products"

1

Huang, Huidong. "Developing Saturated Fat-reduced Processed Cheese Products." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431089024.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Combes, Christian Daniel. "Analysis of proteolytic breakdown products in Emmentaler cheese and in a related model /." [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13571.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Huang, Min-Hsin. "Price competition between store brands and national brands determinants of price elasticities for cheese products /." Columbus, Ohio : Ohio State University, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1083621040.

Full text

Abstract:

Thesis (Ph. D.)--Ohio State University, 2003.
Title from first page of PDF file. Document formatted into pages; contains xiv, 169 p.; also includes graphics (some col). Includes abstract and vita. Advisor: David E. Hahn, Dept. of Agricultural, Environmental & Development Economics. Includes bibliographical references (p. 164-169).

APA, Harvard, Vancouver, ISO, and other styles

4

Karathanassi, Vassiliki. "Exploring elements of the cheese purchase decision process through application of purchasing involvement methodology : the case of cheese products in Athens, Greece." Thesis, Imperial College London, 1995. http://hdl.handle.net/10044/1/8785.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

Full text

Abstract:

The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth rate with pH, temperature and stiirer speed was assessed. Cell growth and lactic acid formation in whey permeate containing various supplements, were investigated. Yeast extract was the most effective nitrogen/growth factor supplement. Maximum lactic acid production was achieved in permeate containing yeast extract (0.75% w/v), Tween 80 (0.1% v/v) and sodium acetate (0.05% w/v). Optimisation of lactic acid production in supplemented whey permeate was performed using factorial design. Optimum conditions for both acid formation and cell growth were pH 5.9, temperature 42°C and stirrer speed 200 rpm. Fourier transform infrared spectroscopy was applied to the on line and off line quantitative analysis of lactose and lactic acid during the fermentation process. This technique enabled substrate and product levels to be assessed quickly and simply, with no sample pre-treatment. Continuous culture of L. helveticus in MRS medium and supplemented whey permeate was carried out. Substrate conversion and lactic acid productivity decreased with increasing dilution rate. Maximum productivity corresponded to a dilution rate of 0.3 h" 1, whereas minimum residual substrate occured at a dilution rate of 0.1 h' 1 . Translation of the fermentation process from bench scale (11) to pilot scale (161) appeared to be successful. Completion times, productivity and lactose utilisation compared favourably with bench scale results.

APA, Harvard, Vancouver, ISO, and other styles

6

Rahman, Ruksana. "Study of radiolytic products from gamma irradiated lipids." Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245134.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Ocampo-Garcia, Jorge Ricardo. "Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5344.

Full text

Abstract:

Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3Po4;100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5 °C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added to the retentate (17.6 g/kg retentate) and left undisturbed for approximately 80 min. The curd was cut at pH 4.7 with 0.64 cm curd knives and allowed 10 min for syneresis. Permeate obtained from the same lot of milk was acidified to pH 4.8 (66 g H3Po4;100 kg permeate), then added to the curd at 32.2°C (three parts permeate to four parts retentate) and used as a cooking vehicle. The curd was cooked to 59°C in 90 min. The curd was held at 59°C for 10 min, drained and washed once with ice water. Cream dressing containing 12.5% fat and 3% salt was used at the rate of two parts curd to one part dressing. Control cottage cheese was produced by a direct acid method from the same skimmilk used to produce ultrafiltered curd. Use of ultrafiltered skimmilk retentate for cottage cheese making resulted in 2.24% more curd (corrected to 20% solids) and 2.24% more curd per kg original milk protein than the control. However, satisfactory firmness in UF curd required slightly more than 20% solids in the final product. Sensory evaluations indicated that creamed cottage cheese was not significantly different (p

APA, Harvard, Vancouver, ISO, and other styles

8

Mandrinos, Symeon. "Internationalisation processes of FMCG products : a study of Protected Designation of Origin (PDO) products : the case of feta cheese in Greece." Thesis, University of Essex, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.603324.

Full text

Abstract:

This thesis explores the internationalisation process of firms in the context of Protected Designation of Origin. The study shows the impact of firm's specific internal, industry and country's specific external factors on the exporting process and the export development of small, medium and large enterprises. In particular, this investigation sheds more light on internationalization theories through a context specific lens as it explains the internationalisation process of PDO firms , and the way it fits with the -existing internationalisation model in the literature that has not previously addressed. The current and upcoming significance for European Union external trade policies and strategies have increased the importance of this study. That is, with regard to enterprises ' main concern for international expansion in both European and Third countries proximity level. Methodologically, this thesis is framed on realism paradigm through interpretative qualitative case study approach. Throughout this approach a semi-structure in-depth interview exploration demonstrates how key respondents conceive PDO firms international expansion as an enacted practice. These participants shape the output that it has experienced. This is subject to wide range of causal influences, and is equivalent to the analysis of management and organisational actions, as enhances to bring out different complexities. From analysis and testing structure, insights unearthed via thirty one (31) responses of expert practitioners in the field. Therefore, solutions demonstrate the hidden factors that influence PDO firms' export process. The findings exhibit that managerial, organisational, product, strategy" corporate finance, customer, competition, home and host specific factors dynamically affect Greek PDO firms export orientation. In addition, the aforementioned factors appear that purposely correspond to openness for export experience.

APA, Harvard, Vancouver, ISO, and other styles

9

Knopp, Thomas Karl. "Lipoprotein removal from cheese whey by cross-flow microfiltration." Connect to resource, 1992. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1202145220.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Feliz, Perez Danis Jesus. "Accelerated ripening by enzyme modified application in swiss cheese." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1187104055.

Full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Cheese and their by-products"

1

Barbara, Logan, ed. Egg& cheese dishes. London: Octopus, 1986.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

Barbara, Logan, ed. Egg & cheese dishes. London: Treasure, 1989.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

Council, National Dairy. Newer knowledge of cheese and other cheese products. 4th ed. Rosemont, IL: National Dairy Council, 1992.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

RCED, United States General Accounting Office. Cheese imports. Washington, D.C: The Office, 1995.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

United States. General Accounting Office. RCED. Cheese imports. Washington, D.C: The Office, 1995.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Hewitt, Sally. Milk and cheese. London: Wayland, 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Head, Honor. Milk, cheese, and eggs. Mankato, MN: Smart Apple Media, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Milk and cheese. Chicago: Heinemann Library, 2011.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

Cheese it! start making cheese at home today. Irvine, Calif: Hobby Farm Press, 2012.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

Dawson, Cole. Cheese it! start making cheese at home today. Irvine, Calif: Hobby Farm Press, 2012.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Cheese and their by-products"

1

Varnam, Alan H., and Jane P. Sutherland. "Cheese." In Milk and Milk Products, 275–345. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Varnam, Alan H., and Jane P. Sutherland. "Cheese." In Milk and Milk Products, 275–345. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Carić, Marijana, and Miloslav Kaláb. "Processed Cheese Products." In Cheese: Chemistry, Physics and Microbiology, 467–505. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_15.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Carić, Marijana, and Miloslav Kaláb. "Processed Cheese Products." In Cheese: Chemistry, Physics and Microbiology, 467–505. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2800-5_15.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Fox, Patrick F., Timothy P. Guinee, Timothy M. Cogan, and Paul L. H. McSweeney. "Processed Cheese and Substitute/Imitation Cheese Products." In Fundamentals of Cheese Science, 589–627. Boston, MA: Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7681-9_17.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Mehta, Bhavbhuti M. "Microstructure of Cheese Products." In Microstructure of Dairy Products, 145–79. Chichester, UK: John Wiley & Sons Ltd, 2018. http://dx.doi.org/10.1002/9781118964194.ch7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Kussy, Diane, and Edward Aylward. "Pasteurized Process Cheese." In The Sensory Evaluation of Dairy Products, 387–401. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_12.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Bodyfelt, Floyd W., and Dave Potter. "Creamed Cottage Cheese." In The Sensory Evaluation of Dairy Products, 167–90. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Guinee, T. P. "Role of Protein in Cheese and Cheese Products." In Advanced Dairy Chemistry—1 Proteins, 1083–174. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4419-8602-3_31.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Giri, Apurba, and S. K. Kanawjia. "Functionality Enhancement in Cheese." In Engineering Practices for Milk Products, 45–61. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Cheese and their by-products"

1

Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast, and Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

Full text

Abstract:

The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.

APA, Harvard, Vancouver, ISO, and other styles

2

Wang, Ke, Alex M. Hobby, Yike Chen, Allan Chio, and Ruihong Zhang. "Techno-economic Analysis on An Industrial-scale Production System of Biodegradable Plastics from Cheese By-products by Haloferax mediterranei." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100227.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Danev, Angel, Atanaska Bosakova-Ardenska, Petya Boyanova, Peter Panayotov, and Lena Kostadinova-Georgieva. "Cheese quality evaluation by image segmentation." In CompSysTech '19: 20th International Conference on Computer Systems and Technologies. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3345252.3345258.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Perez-Aloe, R., J. M. Valverde, A. Lara, J. M. Carrillo, I. Roa, and J. Gonzalez. "Application of RFID tags for the overall traceability of products in cheese industries." In 2007 1st Annual RFID Eurasia. IEEE, 2007. http://dx.doi.org/10.1109/rfideurasia.2007.4368136.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Ganchovska, Vladimira, Atanaska Bosakova-Ardenska, Peter Panayotov, Lena Kostadinova-Georgieva, Angel Danev, and Ivanka Krasteva. "Blue cheese cut surface evaluation by images analysis." In CompSysTech '19: 20th International Conference on Computer Systems and Technologies. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3345252.3345280.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Solnyškinienė, Jolanta, and Beata Černis. "Developments of the European Union's export directions in the context of the US-EU trade war." In 11th International Scientific Conference „Business and Management 2020“. VGTU Technika, 2020. http://dx.doi.org/10.3846/bm.2020.645.

Full text

Abstract:

The article assesses which countries in the world are most suitable for export such goods as aluminum, steel, cheese, and meat from the European Union in the context of the European Union – US trade wars. The theoretical study is designed to identify factors that promote the export and import of goods and to identify factors that can be used for further multicriteria research. An investigation using multi-criteria methods, EDAS, TOPSIS and SAW, revealed alternative export countries in the context of the EU-US trade war. The calculated RCA index showed the competitiveness of the analyzed products: aluminum, steel, cheese and meat in the selected countries. Another step was a forecast of exports of the analyzed goods and also was made conclusions to which countries are most suitable to export aluminum,steel, meat, and cheese in the context of the European Union-US trade war.

APA, Harvard, Vancouver, ISO, and other styles

7

Barzaghi, Stefania, Giovanna Cortellino, Maurizio Grassi, and Anna Rizzolo. "A portable microNIR instrument as a screening tool in discriminating fruit based beverages prepared with cow ricotta cheese whey by-products." In 17th International Conference on Near Infrared Spectroscopy. Foz do Iguaçu - PR, Brazil: Galoa, 2015. http://dx.doi.org/10.17648/nir-2015-34318.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Greer, Mason, Cheng Chen, and Soumyajit Mandal. "Autonomous Monitoring of Fat, Water, and Sodium Content in Cheese Products using Low-Field NMR." In 2019 IEEE International Symposium on Circuits and Systems (ISCAS). IEEE, 2019. http://dx.doi.org/10.1109/iscas.2019.8702695.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Koca, Nurcan, Gulsah Kizilalp, Izel Polat, and Müge Urgu. "Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7672.

Full text

Abstract:

Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.Keywords: Izmir Tulum cheese; tray dryer; physical, chemical and sensory properties.

APA, Harvard, Vancouver, ISO, and other styles

10

Popova, Nadezhda. "STUDY OF THE GLYCEMIC INDEX OF COTTAGE CHEESE BASED CULINARY PRODUCTS WITH NATURAL SUGAR SUBSTITUTES APPLICATION." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. Stef92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018/6.2/s25.085.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Cheese and their by-products"

1

Walker, D., and S. Samuel Fink. SOLVENT FIRE BY-PRODUCTS. Office of Scientific and Technical Information (OSTI), May 2006. http://dx.doi.org/10.2172/891690.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Iske, Cayla, Cheryl L. Morris, and Anna K. Johnson. Composition of Eleven Pig By-Products. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-347.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Laine, Richard M. Solar Grade Silicon from Agricultural By-products. Office of Scientific and Technical Information (OSTI), August 2012. http://dx.doi.org/10.2172/1048697.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Breitenberg, Maureen A. Index of products regulated by each state. Gaithersburg, MD: National Bureau of Standards, 1987. http://dx.doi.org/10.6028/nbs.ir.87-3608.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

J.Y. Hwang, X. Huang, M.G. McKimpson, R.E. Tieder, A.M. Hein, J.M. Gillis, D.C. Popko, et al. UTILIZATION OF LOW NOx COAL COMBUSTION BY-PRODUCTS. Office of Scientific and Technical Information (OSTI), December 1998. http://dx.doi.org/10.2172/783216.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Raymer, James, and Larry Michaels. Uptake of Water Disinfection By-Products Into Food. Research Triangle Park, NC: RTI Press, August 2010. http://dx.doi.org/10.3768/rtipress.2010.mr.0016.1008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

A.M. HEIN, J.Y. HWANG, M.G. MCKIMPSON, R.C. GREENLUND, and X. HUANG. UTILIZATION OF LOW NOx COAL COMBUSTION BY-PRODUCTS. Office of Scientific and Technical Information (OSTI), October 1998. http://dx.doi.org/10.2172/7936.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Bigham, J., W. Dick, L. Forster, F. Hitzhusen, E. McCoy, R. Stehouwer, S. Traina, W. Wolfe, and R. Haefner. Land application uses for dry FGD by-products. Office of Scientific and Technical Information (OSTI), April 1993. http://dx.doi.org/10.2172/6212770.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

A.M. HEIN, J.Y. HWANG, and X. HUANG. UTILIZATION OF LOW NOx COAL COMBUSTION BY-PRODUCTS. Office of Scientific and Technical Information (OSTI), August 1998. http://dx.doi.org/10.2172/7745.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Ditmann, Laurent. Cheever's signs : a semiotic approach to thirteen stories by John Cheever. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.5625.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!