Works matching DE "CHEESE industry"

Results: 216

Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses.

Published in:

European Food Research & Technology, 2017, v. 243, n. 11, p. 1943, doi. 10.1007/s00217-017-2899-x

By:

Buchin, Solange;
Duboz, Gabriel;
Salmon, Jean-Christophe

Publication type:

Article

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese.

Published in:

European Food Research & Technology, 2015, v. 241, n. 6, p. 737, doi. 10.1007/s00217-015-2499-6

By:

Chatziantoniou, Soumela;
Thomareis, Apostolos;
Kontominas, Michael

Publication type:

Article

Ideology, Expertise, and Industrial Transformations with Mutual Gains: Developmental Professionals in Nicaragua’s Cheese Industry.

Published in:

Latin American Research Review, 2019, v. 54, n. 3, p. 721, doi. 10.25222/larr.129

By:

Fuentes, Alberto

Publication type:

Article

The Application of Protective Cultures in Cheese: A Review.

Published in:

Fermentation (Basel), 2024, v. 10, n. 3, p. 117, doi. 10.3390/fermentation10030117

By:

Bintsis, Thomas;
Papademas, Photis

Publication type:

Article

No Waste from Waste: Membrane-Based Fractionation of Second Cheese Whey for Potential Nutraceutical and Cosmeceutical Applications, and as Renewable Substrate for Fermentation Processes Development.

Published in:

Fermentation (Basel), 2022, v. 8, n. 10, p. 514, doi. 10.3390/fermentation8100514

By:

Alfano, Alberto;
D'ambrosio, Sergio;
Cimini, Donatella;
Falco, Luca;
D'Agostino, Maria;
Finamore, Rosario;
Schiraldi, Chiara

Publication type:

Article

Historical overview of lactic cultures.

Published in:

Journal of Animal Science, 2006, v. 84, p. 5

By:

Sellars, R.

Publication type:

Article

Fine Line.

Published in:

ISLE: Interdisciplinary Studies in Literature & Environment, 2013, v. 20, n. 2, p. 412, doi. 10.1093/isle/ist030

By:

Čapek, Stella M.

Publication type:

Article

Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 2, p. 71, doi. 10.18502/jfqhc.11.2.15646

By:

Guemra, I.;
Adoui, F.;
Sabba, E.;
Ferhat, R.;
Benatallah, L.

Publication type:

Article

Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese.

Published in:

Journal of Food Quality & Hazards Control, 2022, v. 9, n. 4, p. 199, doi. 10.18502/jfqhc.9.4.11375

By:

Shehata, M. G.;
Badr, A. N.;
Abd El-Aziz, N. M.;
Abd-Rabou, H. S.;
El-Sohaimy, S. A.

Publication type:

Article

Rocky Landscape with Cheese Factory: The Stone Mills Union of LaFargeville, New York, 1896-1925.

Published in:

New York History, 2008, v. 89, n. 3, p. 257

By:

Maines, Rachel

Publication type:

Article

DESIGN OF SYSTEMS FOR INTEGRATED PROCESSING OF DAIRY RAW MATERIALS IN THE CHEESE INDUSTRY.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 111, n. 11, p. 80, doi. 10.15587/1729-4061.2021.234818

By:

Yatskov, Mykola;
Korchyk, Natalia;
Besediuk, Volodymyr

Publication type:

Article

Lactic Bulk Starter Homogenization Affects Culture Agglutination.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1992.tb11270.x

By:

HICKS, C.L.;
IBRAHIM, S.A.

Publication type:

Article

Application of Machine Vision in Cheese Industries.

Published in:

International Journal of Pharmaceutical Research & Allied Sciences, 2016, v. 5, n. 3, p. 350

By:

Gharbi, Seyyedeh Omolbanin Sharifi;
Moalemi, Parisa;
Jamshidi, Masoumeh;
Sergey, Plygun;
Ali Shariati, Mohammad

Publication type:

Article

ASSESSMENT OF AWARENESS LEVELS ON GOAT MILK AND PRODUCTS: THE CASE OF ÇANAKKALE.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2016, v. 16, n. 2, p. 135

By:

SAVRAN, Ferhan;
KÖKSAL, Özdal;
AKTÜRK, Duygu;
GÜN, Sema;
KAYA, Gülçin

Publication type:

Article

PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese.

Published in:

Iranian Journal of Microbiology, 2018, v. 10, n. 3, p. 180

By:

Ramezani, Mohaddeseh;
Hosseini, Seyed Masoud;
Fazeli, Seyed Abolhassan Shahzadeh;
Amozegar, Mohammad Ali;
Fakhari, Javad

Publication type:

Article

The Traceability Study in the Process of Manufacturing the Cheese With Romano Hard Paste.

Published in:

Management of Sustainable Development, 2014, v. 6, n. 2, p. 75, doi. 10.1515/msd-2015-0011

By:

Tita, Mihaela-Adriana;
Cipariu, Adriana-Ioana

Publication type:

Article

Recommendations and Outcomes from the First Artisan Cheese Food Safety Forum.

Published in:

2017

By:

D'Amico, Dennis J.

Publication type:

Proceeding

Food Safety of Farmstead Cheese Processors in Pennsylvania: An Initial Needs Assessment.

Published in:

Food Protection Trends, 2017, v. 37, n. 2, p. 88

By:

Machado, Robson A. M.;
Radhakrishna, Rama;
Cutter, Catherine N.

Publication type:

Article

Artisan Cheese Food Safety Forum: 2015 Conference Summary.

Published in:

2016

By:

D'Amico, Dennis J.

Publication type:

Conference Paper/Materials

Origin of disinfection by-products in cheese.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 6, p. 928, doi. 10.1080/19440049.2017.1311421

By:

Cardador, Maria Jose;
Gallego, Mercedes;
Prados, Francisco;
Fernández-Salguero, José

Publication type:

Article

"Cheesewasher's Disease": A New Occupational Hazard?

Published in:

Annals of Internal Medicine, 1973, v. 78, n. 4, p. 606, doi. 10.7326/0003-4819-78-4-606

By:

Schlueter, Donald P.

Publication type:

Article

The Life of Cheese: Crafting Food and Value in America.

Published in:

2014

By:

Hajdik, Anna Thompson

Publication type:

Book Review

The environmental analysis of asiago PDO cheese: a case study from farm gate-to-plant gate.

Published in:

Italian Journal of Animal Science, 2018, v. 17, n. 1, p. 250, doi. 10.1080/1828051X.2017.1344936

By:

Dalla Riva, Alessandro;
Burek, Jasmina;
Kim, Daesoo;
Thoma, Greg;
Cassandro, Martino;
De Marchi, Massimo

Publication type:

Article

Ashes to ashes for cheese featuring the 'Morbier' visual appearance?

Published in:

Journal of Intellectual Property Law & Practice, 2021, v. 16, n. 4/5, p. 293, doi. 10.1093/jiplp/jpab031

By:

Günzel, Ortrun

Publication type:

Article

EU General Court says that there is no likelihood of confusion between EU collective trade mark 'HALLOUMI' and 'BBQLOUMI'.

Published in:

Journal of Intellectual Property Law & Practice, 2021, v. 16, n. 4/5, p. 291, doi. 10.1093/jiplp/jpab044

By:

Malovic, Nedim

Publication type:

Article

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE.

Published in:

Journal of Food Biochemistry, 2008, v. 32, n. 4, p. 490, doi. 10.1111/j.1745-4514.2008.00179.x

By:

Tarakci, Zekai;
Tuncturk, Yusuf

Publication type:

Article

CHARACTERIZATION OF FUNCTIONAL AND MICROBIAL PROFILE OF WHEY RECOVERED FROM COTTAGE CHEESE AND CHEESE MANUFACTURING.

Published in:

Experimental Biology (1563-0218), 2023, v. 94, n. 1, p. 57, doi. 10.26577/eb.2023.v94.i1.05

By:

Kozhakhmetova, M. H.;
Akimbekov, N. Sh.;
Tastambek, K. T.

Publication type:

Article

AGRO-INDUSTRIAL CHAIN OF ADOBERA CHEESE IN THE JALISCO HIGHLANDS, AS A PROMOTER OF LOCAL AND REGIONAL DEVELOPMENT.

Published in:

Agricultura Sociedad y Desarrollo, 2024, v. 21, n. 2, p. 151, doi. 10.22231/asyd.v21i2.1360

By:

Cervantes-Escoto, Fernando;
Cesín-Vargas, Alfredo

Publication type:

Article

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE CHEESE-MAKING INDUSTRY: A REVIEW.

Published in:

Food Reviews International, 2000, v. 16, n. 3, p. 327, doi. 10.1081/FRI-100100291

By:

SANDROU, D.K.;
ARVANITOYANNIS, I.S.

Publication type:

Article

Response surface methodology optimization of milk-clotting protease produced by Pleurotus sajor-caju strain CTM 10057 and its technico-economical evaluation.

Published in:

Algerian Journal of Environmental Science & Technology, 2020, v. 6, n. 4, p. 1658

By:

Benmrad, M. Omrane;
Gargouri, W.;
Mahfoudh, D.;
Kriaa, M.;
Jaouadi, B.;
Kechaou, N.

Publication type:

Article

IDF highlights cheese as a star dairy product.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 1, p. 116
Publication type:: Article

MOŻLIWOŚCI ZWIĘKSZANIA ZAWARTOŚCI WAPNIA W SERACH TWAROGOWYCH W ŚWIETLE DOTYCHCZASOWYCH BADAŃ.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 4, n. 7, p. 83

By:

Siemianowski, Krzysztof;
Szpendowski, Jerzy

Publication type:

Article

Quality Assessment of Cheese in Markets of Tirana City.

Published in:

Albanian Journal of Agricultural Sciences, 2015, v. 14, n. 1, p. 83

By:

ALLARAJ, YLLKA;
BIBA, NEFAIL;
COKU, ANJEZA;
ÇUKA, E.

Publication type:

Article

Propionic acid bacteria in the food industry: An update on essential traits and detection methods.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4299, doi. 10.1111/1541-4337.12804

By:

Bücher, Carola;
Burtscher, Johanna;
Domig, Konrad J.

Publication type:

Article

Cheese is Culture and Soy is Commodity: Environmental Change in a Bolivian Mennonite Colony.

Published in:

Journal of Mennonite Studies, 2017, v. 35, p. 303

By:

Nobbs-Thiessen, Ben

Publication type:

Article

A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry.

Published in:

Applied Microbiology & Biotechnology, 2021, v. 105, n. 9, p. 3859, doi. 10.1007/s00253-021-11278-y

By:

Pendón, María Dolores;
Madeira, José V.;
Romanin, David E.;
Rumbo, Martín;
Gombert, Andreas K.;
Garrote, Graciela L.

Publication type:

Article

Sugar alcohols derived from lactose: lactitol, galactitol, and sorbitol.

Published in:

Applied Microbiology & Biotechnology, 2020, v. 104, n. 22, p. 9487, doi. 10.1007/s00253-020-10929-w

By:

Zhang, Wenli;
Chen, Jiajun;
Chen, Qiuming;
Wu, Hao;
Mu, Wanmeng

Publication type:

Article

Genetics: Cattle, cheese and conservation.

Published in:

Nature, 2013, v. 502, n. 7472, p. 448, doi. 10.1038/502448c

By:

Dani, Sergio Ulhoa;
de Oliveira, Marcus Vinicius Morais

Publication type:

Article

Production of Maral (Cervus elaphus sibiricus Severtzov) Recombinant Chymosin in the Prokaryotic Expression System and the Study of the Aggregate of Its Biochemical Properties Relevant for the Cheese-Making Industry.

Published in:

Applied Biochemistry & Microbiology, 2020, v. 56, n. 6, p. 647, doi. 10.1134/S0003683820060034

By:

Belenkaya, S. V.;
Shcherbakov, D. N.;
Balabova, D. V.;
Belov, A. N.;
Koval, A. D.;
Elchaninov, V. V.

Publication type:

Article

Cloning, Expression, Purification and Refolding of Caprine Prochymosin.

Published in:

Food Biotechnology, 2012, v. 26, n. 2, p. 143, doi. 10.1080/08905436.2012.670829

By:

Eskandari, MohammadHadi;
Hosseini, Arsalan;
Alasvand Zarasvand, Sepideh;
Aminlari, Mahmoud

Publication type:

Article

Clean Label Approaches in Cheese Production: Where Are We?

Published in:

Foods, 2025, v. 14, n. 5, p. 805, doi. 10.3390/foods14050805

By:

Fernandes, Jaime;
Gomes, Sandra;
Reboredo, Fernando H.;
Pintado, Manuela E.;
Amaral, Olga;
Dias, João;
Alvarenga, Nuno

Publication type:

Article

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria.

Published in:

Foods, 2025, v. 14, n. 2, p. 231, doi. 10.3390/foods14020231

By:

Martín Miguélez, José M.;
Martín, Irene;
Robledo, Jurgen;
Ventanas, Sonia;
Córdoba, Juan J.

Publication type:

Article

New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries.

Published in:

Foods, 2020, v. 9, n. 5, p. 562, doi. 10.3390/foods9050562

By:

Gheorghita (Puscaselu), Roxana;
Amariei, Sonia;
Norocel, Liliana;
Gutt, Gheorghe

Publication type:

Article

Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 1, p. 87, doi. 10.1017/S0022029917000632

By:

Dadousis, Christos;
Cipolat-Gotet, Claudio;
Schiavon, Stefano;
Bittante, Giovanni;
Cecchinato, Alessio

Publication type:

Article

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

Published in:

Journal of Dairy Research, 2017, v. 84, n. 1, p. 109, doi. 10.1017/S0022029916000819

By:

Rashid, Abdul Ahid;
Huma, Nuzhat;
Zahoor, Tahir;
Asgher, Muhammad

Publication type:

Article

Absence of growth of Listeria monocytogenes in naturally contaminated Cheddar cheese.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 1, p. 46, doi. 10.1017/S0022029913000678

By:

Dalmasso, Marion;
Jordan, Kieran

Publication type:

Article

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 3, p. 372, doi. 10.1017/s0022029904000135

By:

Luis JR Barron;
Igor Hernández;
Ainhoa Bilbao;
Cristian E Flanagan;
Ana I Nájera;
Mailo Virto;
Francisco J Pérez-Elortondo;
Marta Albisu;
Mertxe de Renobales

Publication type:

Article

The Impact of Generic Advertising on U.S. Household Cheese Purchases: A Censored Autocorrelated Regression Approach.

Published in:

Canadian Journal of Agricultural Economics, 2003, v. 51, n. 1, p. 15, doi. 10.1111/j.1744-7976.2003.tb00162.x

By:

Schmit, Todd M.;
Gould, Brian W.;
Diansheng Dong;
Kaiser, Harry M.;
Chanjin Chung

Publication type:

Article

Implementation of an occupational skin disease prevention programme in Danish cheese dairies.

Published in:

Contact Dermatitis (01051873), 2005, v. 53, n. 3, p. 155, doi. 10.1111/j.0105-1873.2005.00674.x

By:

Sell, Lea;
Flyvholm, Mari-Ann;
Lindhard, Gitte;
Mygind, Karen

Publication type:

Article

An Environmentally Sustainable Approach for Raw Whey Treatment through Sequential Cultivation of Macrophytes and Microalgae.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 18, p. 8139, doi. 10.3390/app14188139

By:

Mamani Condori, Marco Alberto;
Montesinos Pachapuma, Karen Adriana;
Gomez Chana, Maria Pia;
Quispe Huillca, Olenka;
Veliz Llayqui, Nemesio Edgar;
López-Rosales, Lorenzo;
García-Camacho, Francisco

Publication type:

Article