Search results for "CHEE"
showing 10 items of 332 documents
The Wapshot Chronicle, John Cheever (1957)
2021
This essay analyzes John Cheever's's novel "The Wapshot Chronicle" (1957) its critical reception from presentation to the present day,the historical context of its production and reception and its enduring significance.
At the centre of The Bologna process: do European Universities train their students to face knowledge-based societies?
2006
L’économie actuelle fondée sur la connaissance impose de nouve aux défis à l’enseignement supérieur. Le principal objectif de cet article est d’évaluer dans quelle mesure les universités sont prêtes à faire face à cesdéfis. Cette question peut être abordée en prenant en compte une des principales fonctions de l’université, qui est de former la main-d’œuvrehautement qualifiée. Les principales questions suivante seront traitées : est-ceque les universités européennes développent les compétences requises parl’économie fondée sur la connaissance ? Quelles sont les compétences valorisées sur le marché du travail ? Au-delà de la valeur monétaire des compétences, quelle sont les plus demandées ? Q…
PepsiCo un to piedāvāto produktu virzišanai izmantoto mārketinga komunikāciju pilnveidošanas iespējas.
2016
Bakalaura darba „PepsiCo un to piedāvāto produktu virzīšanai izmantoto mārketinga komunikāciju pilnveidošanas iespējas” mērķis ir - pamatojoties uz teorētiskām atziņām un autores veiktā pētījuma rezultātiem, izpētīt uzņēmuma darbību un tā izmantotos mārketinga komunikāciju veidus, ņemot vēra PepsiCo plašo zīmolu produktu skaitu, ko piedāvā uzņēmums, kā arī atklāt nepilnības un sniegt priekšlikumus to novēršanai. Darbs sastāv no teorētiskās daļas, kas ietver mārketinga komunikāciju uzskaiti un teoriju, uzņēmuma aprakstu, kā arī paša uzņēmuma pielietoto mārketinga komunikāciju analīzi. Praktiskajā daļā iekļauta internetā veikta aptauja kā arī novērošana – PepsiCo zīmolu - Pepsi un Lay’s produ…
Vastedda della valle del Belice DOP
2022
This chapter of the Mediterranean cheeses art book talk about of Vastedda della valle del Belice PDO cheese
Free fatty acids and other volatile compounds for the characterisation of "Vastedda della valle del Belice" cheese.
2010
The analysis of the volatile constituents of “Vastedda della valle del Belìce”, a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using t…
Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese
2021
Simple Summary In the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid profile of cheeses produced in two typical farms in the four seasons of the year, with the aim of identifying specific fatty acids that can be used as biomarkers to discriminate the productions obtained in the different seasons, in order to economically enhance those seasonal productions that have better health characteristics. The results revealed the possibility of distinguishing spring producti…
Lactococcal 949 group phages recognize a carbohydrate receptor on the host cell surface
2015
ABSTRACT Lactococcal bacteriophages represent one of the leading causes of dairy fermentation failure and product inconsistencies. A new member of the lactococcal 949 phage group, named WRP3, was isolated from cheese whey from a Sicilian factory in 2011. The genome sequence of this phage was determined, and it constitutes the largest lactococcal phage genome currently known, at 130,008 bp. Detailed bioinformatic analysis of the genomic region encoding the presumed initiator complex and baseplate of WRP3 has aided in the functional assignment of several open reading frames (ORFs), particularly that for the receptor binding protein required for host recognition. Furthermore, we demonstrate th…
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening
2021
ABSTRACT The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the s…
Determination of cow’s milk in non-bovine and mixed cheeses by capillary electrophoresis of whey proteins in acidic isoelectric buffers
2000
An improved method for the determination of cow's milk in non-bovine cheese is reported: electrophoresis of whey proteins in acidic, isoelectric buffers. Two background electrolytes (BGEs) have been tested: (i) 50 mM iminodiacetic acid (pH=isoelectric point=2.30 at 25 degrees C), 0.5% hydroxyethylcellulose, 0.1% Tween 20 and 6 M urea (apparent pH 3.1), E=300 V/cm, for the separation of alpha-lactalbumins (alpha-LAs); (ii) a BGE with the same composition, but supplemented with 10% Tween 20, E=450 V/cm, for the fractionation of beta-lactoglobulins (beta-LGs). Surfactants have a discriminating effect on the retention behaviour of the bovine alpha-LA and beta-LG proteins, owing to the different…
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese
2014
Vastedda is a pasta filata cheese made from raw ewes’ milk without the addition of starter cultures. Cheese production is carried out in wooden vats characterized by microbial biofilms hosting lactic acid bacteria (LAB) responsible for the acidification of the curds. Vastedda cheese was traditionally produced during the summer season, but it is currently produced throughout the year. In order to minimize production variability, several LAB were isolated from Vastedda PDO cheeses, characterized for their technological potential (Gaglio et al., 2014a) and selected to obtain the best strain combination for the production (Gaglio et al., 2014b). In this study, the multiple strain culture compos…