Production and chemical composition of Istria and Pag whey cheese

Istria and Pag curd are specific products that are mostly consumed fresh made in coastal areas and on islands. Curd is a sort of soft cheese. Due to its structure, it is very healthy. It has a high nutritional value which is the result of a great amount of proteins that are easy to digest and have a...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Mljekarstvo
المؤلفون الرئيسيون:	Neven Antunac, Silvija Hudik, Nataša Mikulec, Mirjana Maletić, Iva Horvat, Biljana Radeljević, Jasmina Havranek
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Croatian Dairy Union 2011-12-01
الموضوعات:	sheep curd whey chemical composition pH-value standardisation
الوصول للمادة أونلاين:	http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=112022

مواد مشابهة

Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese
حسب: Biljana Radeljević, وآخرون
منشور في: (2013-03-01)

Current Trends in Whey Processing
حسب: Korotkiy I., وآخرون
منشور في: (2019-07-01)

EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
حسب: Azhar Ibrahim shaker, وآخرون
منشور في: (2013-09-01)

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins
حسب: Seyed Mehrdad Mirsalami, وآخرون
منشور في: (2024-06-01)

Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability
حسب: V.J. Moya, وآخرون
منشور في: (2011-12-01)

Proving the adulteration of ewe and goat cheeses with cow milk using the reference method of isoelectric focusing of γ-casein
حسب: Nataša Mikulec, وآخرون
منشور في: (2013-08-01)

Drinks based on milk whey using fruit syrup from wild plants
حسب: T. B. Kolotiy, وآخرون
منشور في: (2021-06-01)

Research and Development of the Refreshing Whey Drinks Technology
حسب: G. N. Zhakupova, وآخرون
منشور في: (2022-12-01)

Improving the technology of whey-based cheeses
حسب: G. N. Zhakupova, وآخرون
منشور في: (2022-09-01)

RESEARCH OF CONCENTRATED CURD WHEY ELECTROCHEMICAL ACTIVATION PROCESS
حسب: Aleksandr Gerasimenko, وآخرون
منشور في: (2022-05-01)

Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
حسب: Carlos D. Pereira, وآخرون
منشور في: (2007-01-01)

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
حسب: Arona Figueroa Pires, وآخرون
منشور في: (2021-05-01)

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous <i>Lactobacillus helveticus</i> for Acid-Curd Cheese Quality Improvement
حسب: Agne Vasiliauskaite, وآخرون
منشور في: (2022-10-01)

Relationship among the cheese yield, the characteristics of the curd and those of buffalo milk
حسب: F. Zicarelli, وآخرون
منشور في: (2010-02-01)

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese
حسب: Małgorzata Pawlos, وآخرون
منشور في: (2020-07-01)

Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir)
حسب: Fabijan Oštarić, وآخرون
منشور في: (2015-05-01)

Correction of the ratio between real cheese yield at 28 hours and protein according to chemical composition of buffalo milk
حسب: R. Di Palo, وآخرون
منشور في: (2010-02-01)

Influence of peptide and amino acids on the formation of cheese flavour
حسب: Nataša Mikulec, وآخرون
منشور في: (2010-12-01)

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
حسب: Marcos Aurélio Dahlem Júnior, وآخرون
منشور في: (2022-01-01)

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment
حسب: Carla Graça, وآخرون
منشور في: (2020-09-01)

The research and development of resource-saving technology for the production of soft cheese from whey
حسب: G. N. Zhakupova, وآخرون
منشور في: (2023-04-01)

Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
حسب: Piero Franceschi, وآخرون
منشور في: (2023-01-01)

Characteristics of whey proteinhydrolysates from cheese whey, favors onvarious food applications
حسب: Jeewanthi Chaturika Renda Kankanamge, وآخرون
منشور في: (2014-01-01)

An Integrated Approach for the Valorization of Cheese Whey
حسب: Francisco J. Barba
منشور في: (2021-03-01)

Krcki cheese
حسب: Zvonimir Prpić, وآخرون
منشور في: (2003-07-01)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
حسب: Antónia Macedo, وآخرون
منشور في: (2018-11-01)

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
حسب: Arona Pires, وآخرون
منشور في: (2024-04-01)

Effect of Coagulants in Curd forming in Cheese Making
حسب: Dyah Hesti Wardhani, وآخرون
منشور في: (2018-12-01)

Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation
حسب: Rahela Qader, وآخرون
منشور في: (2023-06-01)

The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate
حسب: Darija Bendelja Ljoljić, وآخرون
منشور في: (2023-02-01)

POLYCHLORODIBENZODIOXINS (PCDDs), POLYCHLORODIBENZO-FURANS (PCDFs), AND DIOXIN-LIKE POLYCHLOROBIPHENYLS (DL-PCBs) IN MILK, MOZZARELLA CHEESE, WHEY, AND WHEY CHEESE FROM BUFFALOES RAISED IN THE CAMPANIA REGION
حسب: M.L. Cortesi, وآخرون
منشور في: (2012-08-01)

Use of Whey and Whey Preparations in the Food Industry – A Review
حسب: Królczyk Jolanta B., وآخرون
منشور في: (2016-07-01)

Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures
حسب: Miguel A. Mazorra-Manzano, وآخرون
منشور في: (2022-07-01)

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity
حسب: Miguel A. Mazorra-Manzano, وآخرون
منشور في: (2020-01-01)

Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil
حسب: Simone de Lira Almeida, وآخرون
منشور في: (2016-11-01)

Formulation development and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials
حسب: E. S. Smirnova, وآخرون
منشور في: (2025-07-01)

Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study
حسب: Ahmed Helal, وآخرون
منشور في: (2023-03-01)

Effects add kefir grains to whey cheese on chemical and microbiological qualities
حسب: Mustofa Hilmi, وآخرون
منشور في: (2019-04-01)

BIOETHANOL FROM CHEESE WASTE (WHEY) USING KLUYVEROMYCES MARXIANUS
حسب: Alif Nur Laili Rachmah, وآخرون
منشور في: (2023-12-01)

Utilization of Cheese Whey for Production of Azurin by Pseudomonas aeruginosa
حسب: Yağmur Ünver
منشور في: (2021-04-01)