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Dairy Products

In recent decades, consumers’ preferences, habits, and expectations regarding food have changed, leading to a new landscape in which food is expected to be produced with natural ingredients, balanced chemical compositions, enhanced properties for promoting health, a long shelf-life, safety, and sust...

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Формат: Online
Язык:английский
Опубликовано: MDPI - Multidisciplinary Digital Publishing Institute 2025
Предметы:
block freeze concentration
vacuum
whey
lactose
ripened cheese preservation
modified atmosphere packaging
cheese wedges
sensory properties
ovine cheese
PDO Canestrato Pugliese
milk thermization
proteolysis
sensory analysis
burrata cheese
shelf life
protective culture starter
MAP
chemical analysis
white cheese in brine
large-capacity stainless steel tanks
tin containers
physico-chemical characteristics
cow’s milk
dairy products
microRNA
biomarkers
sensory evaluation
dairy product
cheese maturation
food composition
liquid whey concentrates
protein
ice cream
microstructure
color
microscopy
cryoscopic temperature
probiotic
buttermilk
blueberry pomace
physicochemical properties
antioxidant activity
microbiological analysis
small ruminants
fatty acids
human nutrition
n/a
cultured dairy
nono
starter culture
lactic acid bacteria
fermented milk
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Online-ссылка:ONIX_20250812T110751_9783725835492_67
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ONIX_20250812T110751_9783725835492_67

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