Log in

Relevant bibliographies by topics / Soft cheese production

Contents

Journal articles
Dissertations / Theses
Book chapters
Conference papers

Academic literature on the topic 'Soft cheese production'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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 'Soft cheese production.'

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 "Soft cheese production"

1

Narmetova, T., and N. Alekseyeva. "Prospects of soft fresh cheese production in Kazakhstan." Bulletin of Science and Practice, no. 10 (October 14, 2017): 145–50. https://doi.org/10.5281/zenodo.1012280.

Full text

Abstract:

In this article, the relevance of increasing the production of cheeses on the domestic market of the Republic of Kazakhstan is shown. In accordance with changes in the structure of the population’s nutrition and protein deficit, increasing attention is being paid to increasing the use of protein resources for food purposes, including the creation of new products. According to the Food and Agriculture Organization of the United Nations, the volume of world cheese production is constantly increasing. When polling the population in recent years it became clear that the cheese–curd market is waiti

APA, Harvard, Vancouver, ISO, and other styles

2

Mukhiddinov, Q. A., A. M. Rakhimov, Dj E. Saparov, A. Aït-Kaddour, and Sh A. Sultanova. "Investigation of the process of molding, pressing and salting hard and soft cheeses." IOP Conference Series: Earth and Environmental Science 1076, no. 1 (2022): 012060. http://dx.doi.org/10.1088/1755-1315/1076/1/012060.

Full text

Abstract:

Abstract Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community struct

APA, Harvard, Vancouver, ISO, and other styles

3

Hachak, Yu R., O. R. Myhaylytska, V. O. Nahovska, B. V. Gutyj, and I. F. Lanytsia. "Designing the technology of goat cheese with spices using a separator-normalizer." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 86–91. http://dx.doi.org/10.32718/nvlvet-f9915.

Full text

Abstract:

The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components

APA, Harvard, Vancouver, ISO, and other styles

4

GALLOWAY, JANET H. "Production of soft cheese." International Journal of Dairy Technology 48, no. 2 (1995): 36–43. http://dx.doi.org/10.1111/j.1471-0307.1995.tb02464.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Jovanovic, Snezana, Ognjen Macej, and Miroljub Barac. "Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 131–39. http://dx.doi.org/10.2298/bah0402131j.

Full text

Abstract:

Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstac, Cetanovice, Rasno, Stavalj, Karajukica Bunari, Crnis, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole mi

APA, Harvard, Vancouver, ISO, and other styles

6

Myagkonosov, D. S., I. T. Smykov, D. V. Abramov, I. N. Delitskaya, and V. N. Krayushkina. "Effect of the recombinant chymosins of different origins on production process of soft cheese." Food systems 5, no. 2 (2022): 164–71. http://dx.doi.org/10.21323/2618-9771-2022-5-2-164-171.

Full text

Abstract:

The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g) and “modified” chymosin (Chy-max® Supreme: MCA=912 IMCU/g; PA=0.26 PA units/g) on the duration of milk coagulation, the composition of whey and fresh cheeses in the production of soft cheese of the Italian type Crescenza at a dose of MCE equal to 1500, 2500 and 3500 IMCU per 100 kg of milk was studied. With an equal introduction dose, the short

APA, Harvard, Vancouver, ISO, and other styles

7

Macej, Ognjen, Snezana Jovanovic, and Miroljub Barac. "The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 109–18. http://dx.doi.org/10.2298/bah0402109m.

Full text

Abstract:

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in to

APA, Harvard, Vancouver, ISO, and other styles

8

Bayazitova, Kulbaram, Sulu Zhumakhan, Aidana Abilda, and Gulmaral Apsemet. "Research of factors influencing the technology of soft cheese from goat’s milk." FOOD RESOURCES 9, no. 16 (2021): 20–27. http://dx.doi.org/10.31073/foodresources2021-16-02.

Full text

Abstract:

The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, va

APA, Harvard, Vancouver, ISO, and other styles

9

Wang, Wei Jun, Lan Wei Zhang, Yan Hua Li, Li Li Zhang, Xue Luo, and Shu Mei Wang. "Improvement of Cheese Produced by Reconstituted Milk Powder: Effects of Streptococcus thermophilus on the Texture and Microstructure." Advanced Materials Research 396-398 (November 2011): 1541–44. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1541.

Full text

Abstract:

Two stains (SP1.1 and TM11) of Streptococcus thermophilus were evaluated for the production of soft cheese using reconstituted milk powder. Analysis of cheese composition showed that the stains possessed good acidifying activity. When S. thermophilus TM11, an exopolysaccharide-producing stain, was added in combination with SP1.1, the texture variables of hardness, springiness and cohesiveness decreased and the adhesiveness increased. Furthermore, the microstructure of the cheese cultured with S. thermophilus TM11 was less hard and showed more opened cavities than other cheeses. It was conclusi

APA, Harvard, Vancouver, ISO, and other styles

10

Orymbetova, G. E., M. K. Kassymova, E. M. Orymbetov, and S. T. Azimova. "Development of technology production of soft cheese "Mozzarella" on the basis of goat's milk." Journal of Almaty Technological University, no. 4 (December 22, 2023): 114–21. http://dx.doi.org/10.48184/2304-568x-2023-4-114-121.

Full text

Abstract:

Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika. Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Soft cheese production"

1

Dib, Hussein A. K. "Utilisation of filled milk in soft white cheese production." Thesis, University of Lincoln, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328908.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Roth, Kolja [Verfasser]. "Soot Formation during the Production of Syngas from the Partial Oxidation of Diesel Fuel / Kolja Roth." Aachen : Shaker, 2007. http://d-nb.info/1170526829/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Saltaji, Sabrina. "Étude de l’apport de flores microbiennes issues du lait cru, purifiées par le procédé Bionatif®, appliquées à une production fromagère." Electronic Thesis or Diss., La Rochelle, 2020. http://www.theses.fr/2020LAROS033.

Full text

Abstract:

Les ferments lactiques sont considérés comme un levier important de l’innovation pouvant apporter à la matrice fromagère de nouvelles propriétés organoleptiques, sensorielles et nutritionnelles. Cette thèse a eu pour sujet d’étude le procédé breveté Bionatif® qui purifie le lait cru de ses flores d’hygiène et d’altération de façon à restituer au fromager un ferment fonctionnel, composé d’une diversité bactérienne intra-spécifique propre au terroir de collecte (ferment indéfini). Ce travail s’est articulé autour de deux objectifs : i) caractériser la diversité des ferments indéfinis et étudier

APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Soft cheese production"

1

Hoareau, Muriel. "Une famille d’imprimeurs à La Rochelle : les Haultin." In Libraires et imprimeurs protestants de la France atlantique. Presses universitaires de Rennes, 2020. https://doi.org/10.4000/13vw6.

Full text

Abstract:

De 1571 à 1620, l’atelier typographique rochelais des Haultin diffuse sa production en France et en Europe. Protégés par la place forte, ils profitent d’une situation géographique favorable au commerce du livre et sont liés aux chefs du parti huguenot et aux penseurs réformés contemporains. Ils concurrencent ainsi les principaux centres de l’imprimerie protestante francophone.

APA, Harvard, Vancouver, ISO, and other styles

2

Metin, Banu. "Filamentous Fungi in Cheese Production." In Microbial Cultures and Enzymes in Dairy Technology. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch014.

Full text

Abstract:

Filamentous fungi play important roles in the production of a variety of cheeses. The most famous are the blue cheeses, such as Roquefort or Gorgonzola, in which Penicillium roqueforti is the principal mold, and the moldy soft cheeses, such as Camembert or Brie, in which production involves Penicillium camemberti. There are also other filamentous fungi associated with certain types of cheeses, such as Mucor spp., Trichothecium roseum, and Fusarium domesticum in Saint Nectaire, Sporendonema casei in Cantal, Salers and Rodez cheeses, Scopulariopsis species in various French and Austrian cheeses,

APA, Harvard, Vancouver, ISO, and other styles

3

Lima, Daniely Olga Martins, Sandriane Pizato, William Renzo Cortez-Vega, et al. "Implications for the quality of artisanal cheeses offered at street markets in the northern and southern regions of Dourados/MS." In Themes focused on interdisciplinarity and sustainable development worldwide V. 02. Seven Editora, 2024. http://dx.doi.org/10.56238/sevened2024.003-021.

Full text

Abstract:

The aim of this study was to analyze the quality of artisanal cheeses offered at open-air markets in the northern and southern regions of Dourados /MS. 3 samples of fresh cheeses sold at the markets were purchased, and the samples were named A, B and C, with sample D (industrial production control cheese) weighing approximately 800 to 1000g each. The physical and chemical analyses were: visual analysis of the packaging, pH, acidity, % moisture, ash and water activity, texture and instrumental color. Microbial analysis: thermotolerant coliforms, Scgerichia coli and total coliforms. According to

APA, Harvard, Vancouver, ISO, and other styles

4

GÖKMEN, Vural. "GIDA ATIKLARININ KATMA DEĞERLİ ÜRÜNLERE DÖNÜŞTÜRÜLMESİ." In GIDA, SU KAYBI ve İSRAFI. Türkiye Bilimler Akademisi, 2024. http://dx.doi.org/10.53478/tuba.978-625-6110-08-3.ch09.

Full text

Abstract:

The agri-food sector is the world’s largest waste generator. It is estimated that today between one-quarter and one-third of the food produced globally today becomes waste. Agrifood waste and by-products originate from the natural aging (staling) and deterioration, pre-sorting, processing and manufacturing processes of food and beverage products. A significant portion of waste is generated during the transformation of raw materials (fruits, vegetables, plants, tubers, grains and animal products such as meat, milk and eggs) into different processed fruit and vegetable products (e.g. jams, sauce

APA, Harvard, Vancouver, ISO, and other styles

5

PETIOT, Ophélie. "Les investissements industriels des PME de l’agroalimentaire en faveur de la transition écologique. Etude à partir du dispositif France Relance." In Regards interdisciplinaires sur l’étude et l’enseignement de la transition écologique. Editions des archives contemporaines, 2024. https://doi.org/10.17184/eac.8913.

Full text

Abstract:

Les entreprises agroalimentaires en France sont en grande majorité des petites et moyennes entreprises qui produisent des aliments diversifiés. L’ensemble de ces productions multiplie les modalités d’appropriation de la transition écologique. Si certaines vont se tourner vers les économies de ressources, d’autres privilégient par exemple le recyclage. Les modes d’appropriation de la transition ne sont ainsi pas homogènes sur l’ensemble du secteur. Les financements France Relance, bien qu’ayant au départ une visée conjoncturelle, avaient également pour objectif une visée plus structurelle de tr

APA, Harvard, Vancouver, ISO, and other styles

6

Cliff, A. D., M. R. Smallman-Raynor, P. Haggett, D. F. Stroup, and S. B. Thacker. "Technical Changes: Technology and Industry." In Infectious Diseases: A Geographical Analysis. Oxford University Press, 2009. http://dx.doi.org/10.1093/oso/9780199244737.003.0015.

Full text

Abstract:

In this chapter, we examine the second of the five overlapping drivers of disease emergence and re-emergence shown in Figure II.1—technology and industry. Technological developments have yielded immeasurable benefits to society. In the field of medicine, for example, improvements in sanitation and hygiene, along with the widespread use of vaccines and antimicrobial drugs, have served to control and prevent the spread of infectious diseases. Likewise, improvements in intensive care, surgical techniques, cancer therapy, and therapies for other conditions have led to prolonged survival and an enh

APA, Harvard, Vancouver, ISO, and other styles

7

Legile, Anne, Naomi Noël, Florence Mouton, and Didier Baillet. "Développement durable et filières tropicales." In Développement durable et filières tropicales. Éditions Quæ, 2016. http://dx.doi.org/10.3917/quae.biena.2016.01.0051.

Full text

Abstract:

Résumé Au cours des trente dernières années, à la demande des États, l’AFD a accompagné la transformation des filières agro-industrielles : depuis une gouvernance où les États étaient omniprésents vers une gouvernance paritaire, associant les chefs d’exploitations familiales au travers de leurs organisations professionnelles. Dans la plupart des filières d’exportation, les décisions de gestion sont désormais fondées d’abord sur les dynamiques de marché et moins sur des décisions politiques. Ceci est allé de pair avec un élargissement des fonctions des organisations paysannes et la bancarisatio

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Soft cheese production"

1

Druzhechkova, E., and N. Velichko. "QUALITY CONTROL OF SOFT CHEESE WITH BERRY COMPONENT." In SCIENTIFIC SUPPORT FOR LIVESTOCK BREEDING IN SIBERIA. Krasnoyarsk Scientific Research Institute of Agriculture is a separate division of the Federal Research Center KSC SB RAS, 2024. https://doi.org/10.52686/conferencearticle_67597cf52c2325.91552872.

Full text

Abstract:

The possibility of using sea buckthorn juice in the production of soft cheeses is considered. A methodology has been developed for quality control of raw materials and the finished product with the addition of a berry component at all stages of its preparation.

APA, Harvard, Vancouver, ISO, and other styles

2

Gavrilova, Natalya, and Elena Schetinina. "An Advanced Biotechnological Trend–Production of Soft Cheeses Based on Milk of Various Types of Farm Animals in the Altai Region." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.126.

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!