Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of...
Cauliflower is a nutritious vegetable with inflorescences that are specialized to form the edible organs called curds. Uncovering key genes underlying important traits is crucial for the genetic improvement of this important crop. However, the geneti...
Understanding the factors that determine and regulate cheese yield would allow, through deterministic parametric efficiency models, the determination of the most appropriate milk characteristics for the industry, and the estimation of a technological...
The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (Carthamus tinctorius), sunflower (Helianthus annuus), flax (Linum usitatissimum) and sesame (Sesamum indicum) s...
This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation t...
The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was co...
Water shortage is one of the major constraints in vegetable production. Deficit irrigation is a sustainable technique that improves irrigation water use efficiency. Field studies were conducted during two growing seasons to evaluate the effects of de...
Sustainable nutrient management approaches could improve production and quality without affecting soil health. We conducted a field experiment to investigate the interactive effects of mulching (no mulch, plastic mulch, and straw mulch) and nanobioch...
Environmental stress and suboptimal planting schedules are among the most significant factors limiting cauliflower production by disrupting developmental timing, reducing photosynthetic efficiency, and compromising curd quality. This study investigat...
To overcome the limitations of soil fertility and provide high crop output, soil fertility management, including the sensible use of mixes of organic and inorganic fertilizers, is a realistic approach. The strategy of integrated nutrient usage was us...
The transformation of milk into cheese largely depends on the technological properties of the raw material, with breed being a crucial factor that influences both the composition and coagulation properties of the milk used for cheesemaking. This stud...
This study investigated the acid and rennet milk coagulation properties of A2 milk (β-casein (CN) A2A2 genotype), in comparison to a control milk (blend of A2A1/A1A1/A2A2 genotypes). Acid and rennet coagulation were evaluated using the Optigraph...
The objective of this paper is to evaluate the yield, quality and unit production cost of broccoli grown under green manure, vermicompost and chemical fertilization. For this purpose, broccoli plants were cultivated as follows: (i) Chemical fertiliza...
In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet. Rheological properties, scanning e...
The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prio...
In Israel, about 26% of produced milk is used to produce hard cheeses and 29% for soft cheeses. Milk with preferred coagulation properties requires a shorter coagulation time and yields a higher curd firmness than milk with inferior coagulation prope...
This study examined the impact of extensive and intensive farming systems on the rheological behavior of rennet-induced goat milk coagulation in the indigenous Greek Skopelos goat breed. Milk samples were obtained from Skopelos dairy goats reared und...
Serra da Estrela protected designation of origin (PDO) cheese is manufactured with raw milk from Bordaleira and/or Churra Mondegueira da Serra da Estrela sheep breeds. Several socio-environmental shortcomings have reduced production capacity; hence,...
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analy...
An elevated somatic cell count (SCC) affects the physicochemical characteristics of milk, altering its renneting ability and ultimately impacting the yield and quality of the cheese produced. This study aims to analyse the variations in the compositi...
Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory...
The aim of this study was to assess the influence of milk’s rennet coagulation properties (RCPs) on cheese yield and cheese-making losses in the production of Parmigiano Reggiano PDO cheese. Higher contents of citric acid (181.10 vs. 172.13 vs....
Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understand...
This study explores the interrelationships between the composition, coagulation, and colour of sheep, goat, and cow milk to identify their similarities and differences and to assess whether the relationships between the variables are common to all sp...
This study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties. The investigated milk traits included composition (pH, fat,...
Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second,...
The objectives of this study were (i) the prediction of sheep milk coagulation properties (MCP) and individual laboratory cheese yield (ILCY) from mid-infrared (MIR) spectra by using partial least squares (PLS) regression, and (ii) the comparison of...
Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the eff...
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Che...
Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice...
Sewage wastewater is one of the richest sources of mineral nutrients contributing toward plant growth and yield. However, the accumulation of heavy metals in the edible parts of vegetables and fruits can be dangerous to life. The current research aim...
Many studies focus on the identification of genomic regions that undergo selective processes, where evidence of selection is revealed and positional candidate genes are identified. The aim of the research was to evaluate the association between posit...
This study aimed to evaluate the influence of gibberellic acid on both concentration and time of application on the seed production ability of BU cauliflower-1. The experiment was conducted to determine seed production ability at five concentrations...
Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white che...
Five Simple Sequence Repeats (SSRs) were used to assess the relationship between inflorescence characteristics and their allelic variation in 53 Brassica oleracea and Brassica wild relatives (n = 9). Curd morphometric traits, such as weight (CW), hei...
Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making....
This work demonstrated the feasibility of an industrial-scale aerated static pile composting system for treating one of the common biowastes—soybean curd residue. The mixing ratios of the feedstock were optimized to achieve a carbon–nitro...
Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by us...
Milk fat plays an important role in the flavor and texture of cheese. However, it contains high amounts of saturated fat and cholesterol, which have recently been reported to be unsuitable for maintaining good health. The aim of this study was to eva...
The production of insect biomass from organic waste is a major challenge in terms of reducing the environmental impacts of waste and maintaining feed and food security. The feasibility of the co-conversion of soybean curd residue (SCR) and kitchen wa...
The development of mathematical models and efficient technologies for the processing of protein-containing dairy and vegetable raw materials and the production of food and feed concentrates with controlled functional properties is one of the most pro...
In the present study, a kiwifruit aqueous extract was developed and used as a coagulant enzyme in cheesemaking. In detail, polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate the presence of actinidin, the kiwifruit enzyme involved...
Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely...
In agriculture, biochar (B) application has been suggested as a green technology to reduce nitrate pollution from agricultural origins and improve crop yield. The agronomic impact of B use on soil has been extensively studied, while knowledge of its...
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functiona...
Investigating the optimal planting strategies for brassica vegetables under variable climatic conditions is essential for developing sustainable production systems in northern agricultural regions. However, comprehensive knowledge about how planting...
Water scarcity is a major constraint for food production, particularly in arid and semi-arid environments. In this regard, selecting the best irrigation technique is crucial to overcome water scarcity and enhance water productivity (WP) with no signi...
Broccoli (Brassica oleracea L. var. italica) is a biennial or annual herbaceous plant belonging to the species Brassica oleracea in the genus Brassica of the Cruciferae family. The green flower curd serves as the primary edible organ, with its develo...
This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk f...
Cauliflower, a widely cultivated vegetable crop valued for its edible curds, faces a persistent threat from insect pests, which are typically managed using synthetic insecticides. This study evaluated the benefits of intercropping practices as part o...
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