BACKGROUND Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial re...

Generic advertising of fluid milk and cheese represents the principal promotional activity undertaken with the $370 million per year provided by dairy farmers and fluid milk processors. This article describes a stock-flow-feedback simulation model that includes 17 intermediate and final dairy products, short-term and long-term milk supply response and government policies that influence the impa...

There is a demand in the dairy industry for instruments which can provide real-time information about the moisture content of cheese during manufacture. This paper describes progress in the development of microwave-based equipment for such an application. Results from a permittivity survey are described, and a six-port network is evaluated for use as a reflectometer. Possible sensors are discus...

Growth parameters and biochemical composition of the green microalga Chlorella vulgaris cultivated under different mixotrophic conditions were determined and compared to those obtained from a photoautotrophic control culture. Mixotrophic microalgae showed higher specific growth rate, final biomass concentration and productivities of lipids, starch and proteins than microalgae cultivated under p...

Quantitative cultural data on bacterial contamination in a distillery are difficult to obtain because ordinary methods will not distinguish between yeast and bacteria. Direct counts are unreliable because of the large number of grain particles which are difficult to distinguish from bacteria. This investigation was begun, therefore, in order to find a reliable cultural method for counting bacte...

conclusions to avoid unfair competition and to assure consumers of accurate labeling, using this method is recommended for regulatory agencies. results the limit of detection of cow’s milk in buffalo’s milk, yogurt and cheese is 1, 2 and 4%, respectively. undeclared presence of cow’s milk was detected in 70% of the milk samples, 64% of the yogurt and 52% of the cheese samples. in 10% of the yog...

Throughout the 20th century, development of Vicdessos valley (department Ariège, French Pyrenees) was oriented almost exclusively towards aluminum industry, leading to decline and then total disappearance local cheese production. Once renowned, Auzat cheese, made from sheep cow's milk, an important resource in economy until middle century. Based on documentary research, interviews ethnographic ...

BACKGROUND Raw ewe's milk, as used to manufacture Serra da Estrela Protected Designation of Origin cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa for 30 min), aiming evaluate its effect on milk technological properties subsequent cheese production, namely the impact resulting curd, whey and throughout ripening. RESULTS The yield increas...