Works matching Cheese
Results: 5000
The influence of the texture and color of goat's salad cheese on the emotional reactions of consumers compared to cow's milk cheese and Feta cheese.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1257, doi. 10.1007/s00217-023-04211-2
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- Article
Caracterización del lactosuero y requesón proveniente del proceso de elaboración de queso cocido (asadero) región Sonora.
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- Nova Scientia, 2019, v. 11, n. 23, p. 220, doi. 10.21640/ns.v11i23.2072
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- Article
INFLUENCE OF MOZZARELLA AND SEMI-RIPENED CHEDDAR CHEESE AMALGAMATIONS ON THE CHEMICAL COMPOSITION AND TEXTURAL ATTRIBUTES OF PROCESSED PIZZA CHEESE.
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- Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 1, p. 209, doi. 10.21162/PAKJAS/16.3718
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- Article
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type.
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- Journal of Applied Microbiology, 2008, v. 105, n. 3, p. 884, doi. 10.1111/j.1365-2672.2008.03813.x
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- Article
Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño).
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- Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8015, doi. 10.15446/rfna.v69n2.59146
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- Article
INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS.
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- JAPS: Journal of Animal & Plant Sciences, 2020, v. 30, n. 1, p. 212, doi. 10.36899/japs.2020.1.0024
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- Article
Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.
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- Microorganisms, 2023, v. 11, n. 7, p. 1735, doi. 10.3390/microorganisms11071735
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- Article
The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C483, doi. 10.1111/j.1750-3841.2007.00539.x
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- Article
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim).
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- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 330, doi. 10.1111/j.1365-2621.2006.01442.x
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- Article
Effects of Enterococcus faecalis and Enterococcus faecium, Isolated from Traditional Lighvan Cheese, on Physicochemical and Sensory Characteristics of Iranian UF White Cheese.
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- Journal of Agricultural Science & Technology, 2012, v. 14, n. 5, p. 1023
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- Article
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 35, doi. 10.1111/1471-0307.13009
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- Article
The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 416, doi. 10.1111/1471-0307.12591
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- Article
Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13262
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- Article
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 667, doi. 10.3390/fermentation9070667
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- Article
超高压处理对奶油奶酪质构、风味 及货架期的影响.
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- Food & Machinery, 2023, n. 8, p. 110, doi. 10.13652/j.spjx.1003.5788.2023.80180
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- Article
CHEESE MAKING USING PIG RENNET AND CALF RENNET: MICROORGANISMS AND VOLATILE COMPOUNDS IN FARINDOLA EWE CHEESE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 153
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- Article
Тулумско сирене - технология на производство и основни характеристики
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- Journal of Mountain Agriculture on the Balkans (JMAB), 2018, v. 21, n. 3, p. 1
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- Article
Elaboración de un queso procesado tipo untable obtenido a partir de queso costeño.
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- Información Tecnológica, 2020, v. 31, n. 2, p. 187, doi. 10.4067/S0718-07642020000200187
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- Article
EFFECTS OF FAT-RICH OIL CAKES ON CHEESE FATTY ACID COMPOSITION, AND ON CHEESE QUALITY.
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- Veterinarija ir Zootechnika, 2007, v. 40, n. 62, p. 55
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- Article
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 230, doi. 10.1016/j.fbp.2020.05.010
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- Article
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 287, doi. 10.1016/j.fbp.2019.07.016
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- Article
DİL PEYNİRLERİNDEN ÜRETİLEN PEYNİR CİPSLERİNİN BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 1, p. 57, doi. 10.21923/jesd.1129110
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- Article
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 48, doi. 10.15673/fst.v16i4.2539
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- Article
Effect of protein-to-fat ratio of cheese milk on the composition and yields of Cheddar cheese.
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- Journal of Animal Science, 2006, v. 84, p. 312
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Substituting aged cheese with exopolysaccharide-containing base cheese in making process cheese.
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- Journal of Animal Science, 2006, v. 84, p. 314
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Impact of exopolysaccharide-containing base cheese on characteristics of reduced fat process cheese.
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- Journal of Animal Science, 2006, v. 84, p. 314
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Dairy Foods: Cheese.
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- 2004
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- Abstract
Determination of Radiation Induced Hydrocarbons in Irradiated Camembert and Processed Cheese by GC-MS.
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- Analytical Letters, 2014, v. 47, n. 1, p. 34, doi. 10.1080/00032719.2013.831430
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- Article
Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.
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- Animals (2076-2615), 2022, v. 12, n. 22, p. 3224, doi. 10.3390/ani12223224
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- Article
EFFECT OF LUPINE AS CHEESE BASE SUBSTITUTION ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF PROCESSED CHEESE ANALOGUE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 1, p. 55
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- Article
Innovando los estudios de mercado de los quesos artesanales. El valor simbólico del queso de poro.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2017, v. 27, n. 49, p. 67
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- Article
Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese.
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- Journal of Applied Sciences & Environmental Management, 2020, v. 24, n. 3, p. 537, doi. 10.4314/jasem.v24i3.23
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- Article
Microbial Communities of Raw Milk Cheeses, A Review.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 121, doi. 10.22034/FSCT.21.150.121
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- Article
مقایسه ویژگیهاي فیزیکوشیمیایی و میکروبی پنیر آنالوگ شیر ذرت و منعقد کننده گیاهی با پنیر شیر گاو و رنت حیوانی طی انبارمانی.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 124, p. 241, doi. 10.52547/fsct.19.124.241
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- Article
س کره و پنیر سفید و ریکوتا و بررسی فرمولاسیون پنیر پیتزا پروسس حاوي ی یکو شیمیا خواص فیز.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 313, doi. 10.52547/fsct.19.122.313
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- Article
Biopreservative Effect of Lactoferrin Against Foodborne Pathogens Inoculated in Egyptian Soft Cheese "Karish Cheese".
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- Alexandria Journal of Veterinary Sciences, 2019, v. 63, n. 2, p. 97, doi. 10.5455/ajvs.76015
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- Article
Microbiological Quality of Soft Cheese Marketed in Cairo and Giza Governorates.
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- Alexandria Journal of Veterinary Sciences, 2016, v. 50, n. 1, p. 18, doi. 10.5455/ajvs.232525
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- Article
Technological and Characteristics of Low-Fat Cheeses: A Review.
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- Assiut Journal of Agricultural Sciences, 2019, v. 50, n. 1, p. 15, doi. 10.21608/ajas.2019.33455
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- Article
A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.703284
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- Article
Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends.
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- Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 4, p. 1359, doi. 10.21162/PAKJAS/21.50
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- Article
Bacteriocinogenic bacteria isolated from Civil, Kashar and White cheeses in Erzurum, Turkey.
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- Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2019, v. 66, n. 2, p. 147, doi. 10.33988/auvfd.547483
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- Article
Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone.
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- Ozone: Science & Engineering, 2024, v. 46, n. 4, p. 365, doi. 10.1080/01919512.2024.2312909
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- Article
Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets.
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- Journal of Food & Dairy Sciences, 2019, v. 10, n. 12, p. 509, doi. 10.21608/jfds.2019.77370
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- Article
Effect of Nutrition on flaxseed Supplementation to Lactating Goats on Physiochemical and Nutritional Properties of Domiati Cheese in Halayeb, Shalateen and Abu Ramad Triangle of Egypt.
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- Journal of Food & Dairy Sciences, 2019, v. 10, n. 11, p. 413, doi. 10.21608/jfds.2019.64384
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- Article
Impact of Type of Filling on the Quality of Cream Cheese.
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- Journal of Food & Dairy Sciences, 2018, v. 9, n. 6, p. 215
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- Article
Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 18, doi. 10.24263/2310-1008-2021-9-1-4
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- Article
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains.
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- Foods, 2024, v. 13, n. 24, p. 4040, doi. 10.3390/foods13244040
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- Article
Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR.
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- Foods, 2024, v. 13, n. 17, p. 2824, doi. 10.3390/foods13172824
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- Article
Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese.
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- Foods, 2024, v. 13, n. 5, p. 674, doi. 10.3390/foods13050674
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- Article
1 H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses.
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- Foods, 2024, v. 13, n. 3, p. 358, doi. 10.3390/foods13030358
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- Article