Search results for "CHEESE"
showing 10 items of 241 documents
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Indust…
2021
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized m…
Effect of substitution of barley and tickbean to maize and extruded soybean in the diet on milk and cheese from ewes grazing under two different stoc…
2007
This experiment aimed to verify the effects of a concentrate supplement based on barley and tickbean (BT), compared with a concentrate of maize and extruded soybean meal (MS), on milk and cheese yield and composition of ewes grazing with different stocking rate (SR). Thirty two Comisana ewes, divided into four groups, for 50 days in spring were allowed to graze plots of a mixed sward of Italian reygrass and berseem clover with a low (LSR, 23 ewes/ha) or a high SR (HSR, 38 ewes/ha) and fed BT or MS. Herbage allowance per ewe was more than double at LSR compared to HSR (P<0.001), and daily milk yield was 10 to 15% higher (P<0.01) in the LSR-BT ewes than in the other groups. Milk composition, …
Technical English for agriculture
2021
As the world goes global, the agricultural business needs to move across frontiers and oceans. Food, raw and processed, is regularly transported across continents. As space is no longer a limit for food trade and human nutrition, language cannot represent a barrier to this continuous exchange. In the last 60 years, English has been taking a foothold as the primary language for world trade and the exchange of agricultural goods is no exception. Agricultural sciences embrace a large number of disciplines, from botany to environmental physiology, from soil science to meteorology, from plant propagation to cultural management, from soil management to pest control, from field crops to animal husb…
Mujeres productoras de queso de cuajo: contribución de la labor invisible en la reproducción laboral
2019
Effect of production systems on a sensory characteristics of PDO Cantal cheese
2005
Can saliva composition explain salt perception in cheese?
2010
International audience
From’Innov: a new technology to obtain aroma in solubilized soft-cheese
2023
The dairy platform of the STLO, Rennes, developed an innovative technology and more sustainable cheese making process (INRAE patent, From’Innov, WO2016108024). This technology consists of mixing a texture matrix obtained by ultrafiltration with one or more aromatic matrix. The latter is innovative: it allows obtaining a maximum of aroma in a short time, less than a few days. The principle is to grow each of microorganisms in an optimized middle with essential nutrients, optimal pH and temperature, and O2 if necessary. After adjusting the pH and temperature of the mix, we proceed with the coagulation then the molding, and the next day the demolding. The cheese is ready and contains the expec…
BaGaTel : une base de données sur les produits laitiers, guidée par une ontologie
2019
National audience
UTILIZZO DEL LATTODINAMOGRAFO PER LA VALUTAZIONE DELL’ATTIVITA’ COAGULANTE DI CAGLI IN PASTA ARTIGIANALI.
2013
The aim of this study was to evaluate the use of Formagraph to determine the milk clotting activity of animal Sicilian rennet pastes. Clotting time (r), curd firming time (k20) and curd firmness (a30) were measured during coagulation tests carried out with pasteurized cows’ milk. The rennet paste samples were collected in 11 dairy factories located throughout western Sicily. The factories produce two different pasta-filata cheese typologies, Caciocavallo Palermitano and PDO Vastedda della valle del Belìce, made with cows raw milk and ewe raw milk, respectively. Commercial liquid calf rennet Naturen and two industrial rennet pastes prepared from kid and lamb abomasums were used for compariso…
Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripeni…
2011
The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the Western Sicily. The aim of this investigation was to verify the influence of farming system and cheese making process (traditional with wood tools and natural endemic flora vs. innovative with modern stainless steel tools and selected lactic bacteria) on qualitative characteristics, including fatty acid (FA) profile, of Caciocavallo Palermitano at different ripening time. Cheeses were obtained from bulk milk from two farms: one extensive rearing a local breed fed at pasture and one intensive rearing a specialized dairy breed fed mainly hay and concentrate. Milk and cheese properties and FA prof…