Works matching Cheese varieties
Results: 761
Chemical Composition, Mineral Profile and Sensory Properties of Traditional Cheese Varieties in selected areas of Eastern Gojjam, Ethiopia.
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- East African Journal of Sciences, 2019, v. 13, n. 2, p. 185
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Evaluation of the Quality Characteristics of Siirt Herby Cheese: A Traditional Turkish Variety.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 2, p. 1023, doi. 10.21597/jist.635902
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Texture Profile Analysis of Some Romanian Pasta Filata Cheese Varieties (Caciocavallo Cheese).
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 512
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Comparative study of the paracasein fraction of two ewe's milk cheese varieties.
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- Journal of Dairy Research, 2015, v. 82, n. 4, p. 491, doi. 10.1017/S0022029915000254
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Comparison of the level of residual coagulant activity in different cheese varieties.
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- Journal of Dairy Research, 2009, v. 76, n. 3, p. 290, doi. 10.1017/S0022029909004075
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An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes' Cheese and to Discriminate between Cheese Varieties.
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- Sensors (14248220), 2012, v. 12, n. 2, p. 1422, doi. 10.3390/s120201422
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NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK.
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- Pakistan Journal of Science, 2015, v. 67, n. 3, p. 230
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VARIETY OF CHEESE ENRICHED WITH GRAPE SEED POWDER.
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- Buletin Stiintific, 2018, p. 220
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SELECTION OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY MANUFACTURED CHEESE VARIETIES.
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- Studia Universitatis Babes-Bolyai, Chemia, 2010, p. 23
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Application of UHPLC for the determination of free amino acids in different cheese varieties.
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- Analytical & Bioanalytical Chemistry, 2013, v. 405, n. 25, p. 8053, doi. 10.1007/s00216-013-6974-2
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Occurrence of Staphylococcus aureus in Different Cheese Varieties and Its Control by Thyme Oil.
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- Alexandria Journal of Veterinary Sciences, 2024, v. 81, n. 1, p. 98, doi. 10.5455/ajvs.181576
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Divle Tulum Cheese.
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- Van Veterinary Journal, 2018, v. 29, n. 2, p. 119
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Traditional Turkey Cheeses and Their Classification.
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- Van Veterinary Journal, 2015, v. 26, n. 3, p. 161
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Prevalence of Aflatoxins M1 and M2 in some curd dairy products.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 1, p. 140, doi. 10.5455/ajvs.26601
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A COMPARATIVE ASSESSMENT OF THE NUTRITIONAL CONTENTS OF 'WARA' A WEST AFRICAN SOFT CHEESE USING CALOTROPIS PROCERA AND CYMBOPOGON CITRATUS AS COAGULANTS.
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- African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 7, p. 5573, doi. 10.18697/ajfand.48.10795
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EFFECT OF MILK TYPE ON CAERPHILLY LIKE CHEESE QUALITY.
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- Zagazig Journal of Agricultural Research, 2020, v. 47, n. 2, p. 567, doi. 10.21608/zjar.2020.94495
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Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties.
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- Biology (2079-7737), 2023, v. 12, n. 1, p. 78, doi. 10.3390/biology12010078
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The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening.
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- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 408, doi. 10.1111/j.1471-0307.2011.00692.x
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A Demand Systems Analysis for Cheese Varieties Using a Balanced Panel of US Designated Market Areas over the Period 2018 to 2020.
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- Journal of Agricultural & Resource Economics, 2024, v. 49, n. 2, p. 203, doi. 10.22004/ag.econ.338990
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The protective effect of cheese consumption at 18 months on allergic diseases in the first 6 years.
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- Allergy, 2019, v. 74, n. 4, p. 788, doi. 10.1111/all.13650
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SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW'S MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 76, doi. 10.5219/1024
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SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES.
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- Journal of Sensory Studies, 2005, v. 20, n. 1, p. 62, doi. 10.1111/j.1745-459X.2005.00004.x
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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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Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.
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- Journal of Dairy Research, 2003, v. 70, n. 3, p. 359, doi. 10.1017/s0022029903006290
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The Traditional Cheeses of Turkey: Cheeses Common to All Regions.
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- Food Reviews International, 2008, v. 24, n. 1, p. 1, doi. 10.1080/87559120701761833
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The Traditional Cheeses of Turkey: Central Anatolian Region.
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- Food Reviews International, 2008, v. 24, n. 1, p. 74, doi. 10.1080/87559120701764548
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The Traditional Cheeses of Turkey: Eastern Anatolia Region.
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- Food Reviews International, 2008, v. 24, n. 1, p. 148, doi. 10.1080/87559120701764589
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Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping.
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- Journal of Texture Studies, 2014, v. 45, n. 6, p. 440, doi. 10.1111/jtxs.12095
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Quantitative analysis of cheese microstructure by scanning electron microscope images.
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- Journal of Animal Science, 2006, v. 84, p. 423
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Acceptability of cream cheese.
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- Journal of Animal Science, 2006, v. 84, p. 315
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Identification and putative proteolytic origin of some major water-soluble peptides produced during ripening of Ragusano cheese.
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- Journal of Animal Science, 2006, v. 84, p. 277
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Qualitative analysis of Sicilian traditional cheeses microstructure by scanning electron microscope (SEM).
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- Journal of Animal Science, 2006, v. 84, p. 140
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Diversity of Yeast and Mold Species from a Variety of Cheese Types.
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- Current Microbiology, 2015, v. 70, n. 6, p. 792, doi. 10.1007/s00284-015-0790-1
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Public Health Risks Of Biogenic Amines From Curd Dairy Products.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 2, p. 77, doi. 10.5455/ajvs.283686
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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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The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese.
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- Food Biophysics, 2020, v. 15, n. 1, p. 85, doi. 10.1007/s11483-019-09606-x
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Comparison of the direct and indirect routes of human values' influence on consumption of two traditional cheeses from Chiapas, Mexico.
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- Revista Mexicana de Ciencias Pecuarias, 2019, v. 10, n. 4, p. 966, doi. 10.22319/rmcp.v10i4.4799
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Sources of Umami Taste in Cheddar and Swiss Cheeses.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. S360, doi. 10.1111/j.1750-3841.2007.00402.x
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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 6, p. 661, doi. 10.1046/j.1365-2621.2002.00596.x
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Heavy metal levels in Spanish cheeses: influence of manufacturing conditions.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2010, v. 3, n. 2, p. 90, doi. 10.1080/19440049.2010.491838
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ASSESSMENT OF LISTERIA MONOCYTOGENES PRESENCE IN RAW MILK SAMPLES AND CERTAIN CHEESE VARIETIES.
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- Assiut Veterinary Medical Journal, 2024, v. 70, n. 183, p. 136, doi. 10.21608/avmj.2024.305177.1308
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Diversity of traditional Caciocavallo cheeses produced in Italy.
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- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 234, doi. 10.1111/1471-0307.12640
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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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Pressing technique and its effect on the quality of Dhaka cheese.
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- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 379, doi. 10.1111/j.1471-0307.2012.00827.x
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Recent advances in milk clotting enzymes.
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- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 14, doi. 10.1111/j.1471-0307.2010.00633.x
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Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1636, doi. 10.1111/1541-4337.12486
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Biogenic Amine Content in Retailed Cheese Varieties Produced with Commercial Bacterial or Mold Cultures.
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- Processes, 2022, v. 10, n. 1, p. 10, doi. 10.3390/pr10010010
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Milk quality and cheese diversification.
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- Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 243
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Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese.
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- Molecules, 2014, v. 19, n. 6, p. 7937, doi. 10.3390/molecules19067937
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COMPARISON OF THE CHEMICAL COMPOSITION OF WHEY CHEESES: URDA AND RICOTTA.
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- Macedonian Veterinary Review, 2019, v. 42, n. 2, p. 151, doi. 10.2478/macvetrev-2019-0020
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