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Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
夹层蛋糕——EWE凳
EWE凳 夹层
2009/9/10
在今年7月初于英国伦敦举办的伦敦新设计师展（New Designers）上，韩国年轻设计师Yu-Hun Kim带来了由她设计的一系列由层压毛毡制成的EWE凳。EWE凳是一件富有自己独特个性的作品，其设计灵感来自于毛毡材料的软硬两种截然不同的质地，它那有趣的造型、温暖且天然的质感也为这件小小的作品平添了不少魅力。
Effect of Dietary Fish Oil Supplements on Levels of n-3 Polyunsaturated Fatty Acids, trans Acids and Conjugated Linoleic Acid in Ewe Milk
ewe milk fat eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA)
2009/3/20
Three groups of ten lactating Sardinian ewes were used between 3rd and 6th month of lactation to determine the effects of supplementing diets with n-3 fatty acids on milk production and milk fat compo...
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms
milk composition pesticides antibiotics fatty acids organic production
2014/3/10
The aim of this work was to determine the effect of organic production system on ewe’s milk quality. Bulk tank ewe’s milk from flocks of two production systems (organic and conventional) all of them f...
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
proteolysis goats ewes cows cheese
2014/3/10
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influ...