Works matching Cheesemaking

Results: 1197

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese.

Published in:

Animals (2076-2615), 2021, v. 11, n. 10, p. 2835, doi. 10.3390/ani11102835

By:

Franceschi, Piero;
Brasca, Milena;
Malacarne, Massimo;
Formaggioni, Paolo;
Faccia, Michele;
Natrella, Giuseppe;
Summer, Andrea

Publication type:

Article

A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 607, doi. 10.1111/1471-0307.12439

By:

Puerta, Fernando;
Wessel, Winja;
García, Victor;
López, Eva;
Rovira, Silvia;
Alvarez, Daniel;
Roa, Isidro;
López, Maria Belen

Publication type:

Article

Effects of liquid organic mineral complex (MultiMix®) on milk yield, composition and cheesemaking capacity of milk in dairy cows.

Published in:

Agricultural Science & Technology (1313-8820), 2021, v. 13, n. 2, p. 152, doi. 10.15547/ast.2021.02.025

By:

Angelova, T.;
Nedelkov, K.;
Yordanova, D.;
Karabashev, V.;
Krastanov, J.

Publication type:

Article

EFFECT OF HIGH PRESSURE ON MESOPHILIC STARTERS FOR CHEESEMAKING.

Published in:

High Pressure Research, 2003, v. 23, n. 1/2, p. 93, doi. 10.1080/0895795031000147830

By:

Krasowska, M.;
Reps, A.;
Jankowska, A.;
Arabas, J.;
Porowski, S.;
Proszek, A.

Publication type:

Article

Skim milk concentration for cheesemaking by alternative ultrafiltration procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1359

By:

Kosikowski, F. V.;
Covacevich, H. R.

Publication type:

Article

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties.

Published in:

Foods, 2020, v. 9, n. 7, p. 928, doi. 10.3390/foods9070928

By:

Tidona, Flavio;
Francolino, Salvatore;
Ghiglietti, Roberta;
Locci, Francesco;
Brusa, Gianluca;
Alinovi, Marcello;
Mucchetti, Germano;
Giraffa, Giorgio

Publication type:

Article

Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking.

Published in:

Food & Bioprocess Technology, 2023, v. 16, n. 8, p. 1769, doi. 10.1007/s11947-023-03030-3

By:

Osuna-Ruíz, Idalia;
Tiznado-Garzón, Reyna;
Salazar-Leyva, Jesús Aarón;
de Lourdes García-Magaña, María;
Benítez-García, Israel;
Moreno-Hernández, Jesús Martín;
Bañuelos-Vargas, Isaura;
Hernández, Crisantema;
Martínez-Montaño, Emmanuel

Publication type:

Article

Potential applications of pulsed electric field in cheesemaking.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 270, doi. 10.1111/1471-0307.12854

By:

Gentès, Marie‐Claude;
Caron, Annie;
Champagne, Claude P

Publication type:

Article

Plant Milk-Clotting Enzymes for Cheesemaking.

Published in:

Foods, 2022, v. 11, n. 6, p. 871, doi. 10.3390/foods11060871

By:

Nicosia, Fabrizio Domenico;
Puglisi, Ivana;
Pino, Alessandra;
Caggia, Cinzia;
Randazzo, Cinzia Lucia

Publication type:

Article

Eating Their Curds Their Way?: Early Rabbinic Rulings on Jewish Cheesemaking and the Cheese of Non-Jews.

Published in:

Food Studies: An Interdisciplinary Journal, 2018, v. 8, n. 4, p. 17, doi. 10.18848/2160-1933/cgp/v08i04/17-27

By:

Publicover, Harriet;
Kindstedt, Paul S.

Publication type:

Article

Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency.

Published in:

Animals (2076-2615), 2023, v. 13, n. 2, p. 255, doi. 10.3390/ani13020255

By:

Garzón, Ana;
Perea, José M.;
Arias, Ramón;
Angón, Elena;
Caballero-Villalobos, Javier

Publication type:

Article

Cheesemaking in Cheshire 1550–1750.

Published in:

Northern History, 2024, v. 61, n. 2, p. 180, doi. 10.1080/0078172X.2024.2373777

By:

Atkins, Peter J.;
Lamberton, Andrew

Publication type:

Article

Occurrence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 366, doi. 10.1111/j.1471-0307.2009.00498.x

By:

BARTOLOMEOLI, INGRID;
MAIFRENI, MICHELA;
FRIGO, FRANCESCA;
URLI, GIADA;
MARINO, MARILENA

Publication type:

Article

REVIEW The origin of single strain starter culture usage for commercial Cheddar cheesemaking.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 1, p. 53, doi. 10.1111/j.1471-0307.2004.00131.x

By:

O'Toole, Desmond K.

Publication type:

Article

Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 2, p. 76, doi. 10.1046/j.1471-0307.2003.00080.x

By:

Roseiro, Luisa Bivar;
Barbosa, Manuela;
Ames, Jennifer M;
Wilbey, R Andrew

Publication type:

Article

Measuring insoluble calcium content in curds during cheesemaking.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 156, doi. 10.1111/1471-0307.13016

By:

Swaminathan, Aakash Varsha;
Lillevang, Søren K;
Lucey, John A

Publication type:

Article

APPLYING MARKETING CONCEPTS IN CHEESEMAKING BUSINESS ENTITIES IN THE REPUBLIC OF SERBIA.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2020, v. 67, n. 3, p. 895, doi. 10.5937/ekoPolj2003895R

By:

Radojević, Vuk;
Užar, Dubravka;
Mugoša, Izabela

Publication type:

Article

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.

Published in:

Foods, 2025, v. 14, n. 5, p. 830, doi. 10.3390/foods14050830

By:

Neviani, Erasmo;
Gatti, Monica;
Gardini, Fausto;
Levante, Alessia

Publication type:

Article

Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking.

Published in:

Foods, 2024, v. 13, n. 14, p. 2296, doi. 10.3390/foods13142296

By:

Arias, Ramón;
Alba, Claudio;
Calzada, Javier;
Jiménez, Lorena;
Fernández, Leónides;
Ávila, Marta;
Roman, Mario;
Roman, Juan;
Rodríguez, Juan M.;
Garde, Sonia

Publication type:

Article

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking.

Published in:

Foods, 2023, v. 12, n. 21, p. 3949, doi. 10.3390/foods12213949

By:

Bettera, Luca;
Levante, Alessia;
Bancalari, Elena;
Bottari, Benedetta;
Cirlini, Martina;
Neviani, Erasmo;
Gatti, Monica

Publication type:

Article

Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents.

Published in:

Foods, 2020, v. 9, n. 12, p. 1815, doi. 10.3390/foods9121815

By:

Bukvicki, Danka;
Siroli, Lorenzo;
D'Alessandro, Margherita;
Cosentino, Sofia;
Fliss, Ismail;
Said, Laila Ben;
Hassan, Hebatoallah;
Lanciotti, Rosalba;
Patrignani, Francesca

Publication type:

Article

Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach.

Published in:

Journal of Dairy Research, 2023, v. 90, n. 2, p. 191, doi. 10.1017/S0022029923000341

By:

Paggio, Federico;
Ritota, Mena;
Di Costanzo, Maria Gabriella;
Barzaghi, Stefania;
Monti, Lucia;
Ulrici, Alessandro;
Manzi, Pamela

Publication type:

Article

A Review of “Technology of Cheesemaking”.

Published in:

2011

By:

Marshall, Nancy

Publication type:

Book Review

MILK-CLOTTING ENZYMES OBTAINED FROM PLANTS IN CHEESEMAKING - A REVIEW.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2021, v. 25, n. 1, p. 66

By:

NITU, Sorin;
GEICU-CRISTEA, Mihaela;
MATEI, Florentina

Publication type:

Article

Application of Agri-Food By-Products in Cheesemaking.

Published in:

Antioxidants, 2023, v. 12, n. 3, p. 660, doi. 10.3390/antiox12030660

By:

Difonzo, Graziana;
Antonino, Claudia;
Squeo, Giacomo;
Caponio, Francesco;
Faccia, Michele

Publication type:

Article

Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing.

Published in:

Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.02119

By:

Marino, Marilena;
Innocente, Nadia;
Maifreni, Michela;
Mounier, Jérôme;
Cobo-Díaz, José F.;
Coton, Emmanuel;
Carraro, Lisa;
Cardazzo, Barbara

Publication type:

Article

SELECTION OF LACTIC ACID BACTERIA FOR CHEESEMAKING BY ANTAGONISTIC ACTIVITY CONCERNING TECHNICALLY HARMFUL MICROFLORA.

Published in:

Naukovi visti NTUU - KPI, 2010, v. 2010, n. 3, p. 38

By:

Shaptala, V. V.;
Shulga, N. M.;
Kigel, N. F.

Publication type:

Article

Technological use of donkey milk in cheesemaking.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 439, doi. 10.1111/1471-0307.12342

By:

Niro, Serena;
Fratianni, Alessandra;
Colavita, Giampaolo;
Galassi, Laura;
Zanazzi, Marco;
Salimei, Elisabetta

Publication type:

Article

Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 272, doi. 10.1111/1471-0307.12254

By:

Ordiales, Elena;
Martín, Alberto;
Benito, Maria J;
Ruiz‐Moyano, Santiago;
Gallardo, Gustavo;
Córdoba, Maria de Guia

Publication type:

Article

Technology of Cheesemaking (2010), 2nd edn.

Published in:

2011

By:

Andrew Wilbey, R.

Publication type:

Book Review

Assessment of chitosan and extracts of lemon and sage as natural antimicrobial agents during Fior di latte cheesemaking.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 530, doi. 10.1111/j.1471-0307.2010.00605.x

By:

Gammariello, Daniela;
Conte, Amalia;
Del Nobile, Matteo Alessandro

Publication type:

Article

Review of systems for monitoring curd setting during cheesemaking.

Published in:

International Journal of Dairy Technology, 2002, v. 55, n. 2, p. 65, doi. 10.1046/j.1471-0307.2002.00043.x

By:

O'Callaghan, Donal J.;
O'Donnell, Colm P.;
Payne, F.A.

Publication type:

Article

Effect of the Incorporation of a High Food Value Fodder Ration on the Cheesemaking Quality of Milk.

Published in:

Asian Journal of Dairy & Food Research, 2024, v. 43, n. 1, p. 39, doi. 10.18805/ajdfr.DRF-353

By:

Bounoua, Doubbi;
Dahou, A. A.;
Medjahed, M.;
Tahlaiti, H.;
Homrani, A.

Publication type:

Article

Preliminary Results Concerning the Effect of α<sub>s1</sub>-casein Polymorphisms on Cheesemaking Efficiency in Carpathian Goat Breed.

Published in:

2009

By:

Pop, Felician D.;
Bâlteanu, Valentin A.;
Vlaic, Augustin;
Suteu, Mihai

Publication type:

Abstract

Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 46, doi. 10.1111/1471-0307.12829

By:

Xia, Xiaofeng;
Tobin, John T;
Fenelon, Mark A;
Mcsweeney, Paul L H;
Sheehan, Jeremiah J

Publication type:

Article

Editorial: Review of the “BEST” Book Ever on the Technology of Cheesemaking.

Published in:

2010

By:

Kroger, Manfred

Publication type:

Book Review

Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 5, p. 421, doi. 10.1515/ijfe-2015-0194

By:

Hassanzadeh, Hamed;
Alizadeh, Mohammad;
Bari, Mahmud Rezazad

Publication type:

Article

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa : Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese.

Published in:

Foods, 2023, v. 12, n. 13, p. 2467, doi. 10.3390/foods12132467

By:

Leulmi, Imene;
Zidoune, Mohammed Nasreddine;
Hafid, Kahina;
Djeghim, Fairouz;
Bourekoua, Hayat;
Dziki, Dariusz;
Różyło, Renata

Publication type:

Article

Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment.

Published in:

Journal of Applied Microbiology, 2024, v. 135, n. 7, p. 1, doi. 10.1093/jambio/lxae159

By:

Lima, João Marcos Scafuro;
Carneiro, Kayque Ordonho;
Pinto, Uelinton Manoel;
Todorov, Svetoslav Dimitrov

Publication type:

Article

The Michael Porter Diamond approach. Level of international competitiveness of the Mennonite cheesemaking industry in Cuauhtémoc, Chihuahua, Mexico.

Published in:

Journal of Business (20789424), 2022, v. 14, n. 1, p. 79, doi. 10.21678/jb.2022.2030

By:

Cavazos González, Laura Elizabeth

Publication type:

Article

Global Cheesemaking Technology: Cheese Quality and Characteristics.

Published in:

2018

By:

Whitley, Liz

Publication type:

Book Review

Applicability of bacteriocin-producing Lactobacillus plantarum, Enterococcus faecium and Lactococcus lactis ssp. lactis as adjunct starter in Minas Frescal cheesemaking.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 4, p. 352, doi. 10.1111/j.1471-0307.2008.00426.x

By:

NASCIMENTO, MARISTELA S.;
MORENO, IZILDINHA;
KUAYE, ARNALDO Y.

Publication type:

Article

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers.

Published in:

Dairy, 2023, v. 4, n. 1, p. 43, doi. 10.3390/dairy4010003

By:

Pappa, Eleni C.;
Kondyli, Efthymia

Publication type:

Article

Somatic Cell and Cheesemaking Variables of WAD Goat Milk: Influence of Parity and Lactation Stage.

Published in:

Tropical Animal Science Journal, 2021, v. 44, n. 4, p. 502, doi. 10.5398/tasj.2021.44.4.502

By:

Yusuff, A. T.;
Badmos, A. A.;
Awofadeju, E. V.;
Akintunde, A. A.;
Alli, O. I.;
Chimezie, V. O.;
Fayeye, T. R.

Publication type:

Article

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count.

Published in:

Foods, 2020, v. 9, n. 2, p. 212, doi. 10.3390/foods9020212

By:

Franceschi, Piero;
Faccia, Michele;
Malacarne, Massimo;
Formaggioni, Paolo;
Summer, Andrea

Publication type:

Article

Technological attempts at producing cheese from donkey milk.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 3, p. 327, doi. 10.1017/S0022029918000420

By:

Faccia, Michele;
Gambacorta, Giuseppe;
Natrella, Giuseppe;
Martemucci, Giovanni;
D'Alessandro, Angela G

Publication type:

Article

When Somerset Invaded Ayrshire: A Story of Scottish Cheese, 1790–1890.

Published in:

Journal of Scottish Historical Studies, 2022, v. 42, n. 2, p. 175, doi. 10.3366/jshs.2022.0353

By:

Atkins, Peter J.

Publication type:

Article

CHEESE YIELD AS AFFECTED BY SOME PARAMETERS REVIEW.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 2, p. 131

By:

Abd El.-Gawad, Mona A. M.;
Ahmed, Nawal S.

Publication type:

Article

Staphylococcus aureus growth and enterotoxin production in Italian caciotta cheese.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2014, v. 38, n. 3, p. 318, doi. 10.3906/vet-1307-2

By:

PEDONESE, Francesca;
D'ASCENZI, Carlo;
TORRACCA, Beatrice;
ZINGONI, Clizia;
TURCHI, Barbara;
FRATINI, Filippo;
NUVOLONI, Roberta

Publication type:

Article

Compositional Differences of Greek Cheeses of Limited Production.

Published in:

Foods, 2023, v. 12, n. 12, p. 2426, doi. 10.3390/foods12122426

By:

Pappa, Eleni C.;
Kondyli, Efthymia;
Pappas, Athanasios C.;
Giamouri, Elisavet;
Sarri, Aikaterini;
Mavrommatis, Alexandros;
Zoidis, Evangelos;
Papalamprou, Lida;
Simitzis, Panagiotis;
Goliomytis, Michael;
Tsiplakou, Eleni;
Georgiou, Constantinos A.

Publication type:

Article