Bila et al., 2023 - Google Patents
The influence of antibiotics in milk on the action of sourdough using cheese technologyBila et al., 2023
View PDF- Document ID
- 2744134541609019501
- Author
- Bila V
- Merzlova H
- Publication year
- Publication venue
- Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Agricultural Sciences
External Links
Snippet
Brynza occupies an important place among cheeses in Ukraine. Brynza is a highly concentrated polydisperse system, the features of which are determined by the size of the particles of the dispersed phase. It has a white (close to white) color, uniform throughout the …
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using micro-organisms or enzymes using only micro-organisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using micro-organisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations; Addition of fruits, vegetables, sugars, sugar alcohols, sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific micro-organisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kondybayev et al. | Fermented mare milk product (Qymyz, Koumiss) | |
| KR101203938B1 (en) | Preparation method of cheese comprising hot pepper powder | |
| Yilmaz et al. | The sensory characteristics of berry-flavoured kefir | |
| KR101200183B1 (en) | Preparation method of hard cheeses comprising makgeolli | |
| Cuffia et al. | Probiotic soft sheep’s cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics | |
| Bila et al. | The influence of antibiotics in milk on the action of sourdough using cheese technology | |
| Santillo et al. | Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino cheese | |
| CN103704358A (en) | Monascus cheese | |
| Kurniati et al. | Halal critical point of microbial bioprocess based-dairy products | |
| RU2383140C2 (en) | Method for manufacturing cheese product | |
| KR20190001234A (en) | Preparation method of raw-milk ripened cheese added with chlorella | |
| CN103355420A (en) | Soft white mould cheese | |
| Petrova et al. | Traditional Bulgarian dairy products: ethnic foods with health benefits. Microorganisms. 2021; 9 (3): 480 | |
| Гаврилова et al. | Biotechnological aspects of innovative technology of enriched soft cheese based on goat's milk | |
| Baky et al. | Cheese slurry in the acceleration of Cephalotyre “Ras” cheese ripening | |
| US11712043B2 (en) | Aspergillus oryzae aged cheese and preparation method thereof | |
| Ospanov et al. | DEVELOPMENT OF PROBIOTIC YOGURT FROM SMALL CATTLE MILK. | |
| KR101082803B1 (en) | Cheese comprising shrimp and preparation method thereof | |
| Kholodenko et al. | Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses | |
| CN103704357B (en) | Preparation method of Monascus cheese | |
| Peter et al. | Effect of Using Different Lactic Cultures on Quality and Safety of Muddaffara Cheese | |
| RU2554469C1 (en) | Method for production of granulated curd | |
| RU2766686C1 (en) | Hard cheese production method | |
| RU2818111C1 (en) | Method for production of combined cheese product | |
| Mourad et al. | Various traditional dairy products in Africa and Algeria |