Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

This review focused on the historical, technological, and analytical characteristics of ricotta
cheese available in the literature. Ricotta cheese is a typical dairy product that originated …

Consumer interest in a healthy lifestyle and health‐promoting natural products is a major
driving force for the increasing global demand for bio‐functional and sustainable dairy …

Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk,
without starter cultures, and the changes in microbiological and biochemical characteristics …

The food and beverage industry offers a wide range of organic feedstocks for use in biogas
production by means of anaerobic digestion (AD). Microorganisms convert organic …

This Master's thesis was done for the Department of Food and Nutrition at the University of
Helsinki as an independent project. For funding, this thesis received an EMFOL-stipend from …

Sažetak In this research, whey cheese Urda was produced in industrial conditions by
thermal denaturation, followed by protein aggregation and precipitation of whey which was …

Sažetak U ovom je istraživanju u industrijskim uvjetima proizveden sir urda primjenom
toplinske denaturacije koja je rezultirala koagulacijom i izdvajanjem proteina iz sirutke …

Анотація Предмет. Для виробництва сиру найчастіше використовують сичужний та
кислотно-сичужний способи коагуляції білків молока, тоді як термокислотний є менш …

RESUMO O objetivo deste trabalho foi desenvolver uma ricota saborizada com adição de
diferentes concentrações de pixurim (1 g; 3 g; e 5 g de pixurim). As formulações foram …