Works matching DE "RAW milk cheese"

Results: 82

Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland.

Published in:

Italian Journal of Food Safety, 2018, v. 7, n. 2, p. 110, doi. 10.4081/ijfs.2018.7337

By:

Serrano, Nathalie Spoerry;
Zweifel, Claudio;
Corti, Sabrina;
Stephan, Roger

Publication type:

Article

Prevalence and molecular characterisation of Shiga toxin-producing Escherichia coli in raw milk cheeses from Lazio region, Italy.

Published in:

Italian Journal of Food Safety, 2016, v. 5, n. 1, p. 4, doi. 10.4081/ijfs.2016.4566

By:

Marozzi, Selene;
De Santis, Paola;
Lovari, Sarah;
Condoleo, Roberto;
Bilei, Stefano;
Marcianò, Rita;
Mezher, Ziad

Publication type:

Article

Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk.

Published in:

Italian Journal of Food Safety, 2014, v. 3, n. 4, p. 222, doi. 10.4081/ijfs.2014.4586

By:

Dalzini, Elena;
Cosciani-Cunico, Elena;
Sfameni, Chiara;
Monastero, Paola;
Daminelli, Paolo;
Losio, Marina Nadia;
Varisco, Giorgio

Publication type:

Article

HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.

Published in:

Journal of Dairy Research, 2007, v. 74, n. 3, p. 276, doi. 10.1017/S0022029907002488

By:

Fernández, María;
Linares, Daniel M;
del Río, Beatriz;
Ladero, Victor;
Alvarez, Miguel A

Publication type:

Article

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.

Published in:

Journal of Dairy Research, 2006, v. 73, n. 3, p. 264, doi. 10.1017/s0022029906001804

By:

Salvatore Coppola;
Vincenzina Fusco;
Rosamaria Andolfi;
Maria Aponte;
Giuseppe Blaiotta;
Danilo Ercolini;
Giancarlo Moschetti

Publication type:

Article

RIPENING OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED FROM RAW OR PASTEURIZED MILK: EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON MINERAL CONTENT.

Published in:

Innovative Romanian Food Biotechnology, 2014, v. 14, p. 26

By:

ALTAHIR, Mohamed O. E.;
ELGASIM, Elgasim A.;
AHMED, Isam A. Mohamed

Publication type:

Article

THE ANALYSIS OF PHYSICAL -- CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 263

By:

Jimborean, Mirela;
Ţibulcă, D.;
Laslo, C.;
Rotar, Anca;
Semeniuc, Cristina;
Sălăgean, D.

Publication type:

Article

PCR verification of microplate phenotypic system identification for LAB from traditional Western Balkan raw milk cheeses.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 4, p. 245, doi. 10.15567/mljekarstvo.2014.0403

By:

Paveljšek, Diana;
Trmčić, Aljoša;
Hacin, Biljana;
Rogelj, Irena

Publication type:

Article

Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS-PAGE system.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 122

By:

Barać, Miroljub B.;
Smiljanić, Milenko;
Pešic, Mirjana B.;
Stanojević, Sladjana P.;
Jovanović, Snežana T.;
Maćej, Ognjen D.

Publication type:

Article

A survey on hygienic and physicochemical properties of Istrian cheese.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 2, p. 55

By:

Magdić, Višnja;
Kalit, Samir;
Fuka, Mirna Mrkonjić;
Skelin, Andrea;
Samaržija, Dubravka;
Redžepović, Sulejman;
Havranek, Jasmina

Publication type:

Article

Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese.

Published in:

Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 26

By:

Trmčić, Aljoša;
Obermajer, Tanja;
Majhenič, Andreja Čanžek;
Matijašić, Bojana Bogovič;
Rogelj, Irena

Publication type:

Article

In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses.

Published in:

Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 183

By:

Trmčić, Aljoša;
Obermajer, Tanja;
Majhenič, Andreja Čanžek;
Rogelj, Irena;
Matijašić, Bojana Bogovič

Publication type:

Article

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278

By:

Forgrave, R.;
Donaghy, J.A.;
Fisher, A.;
Rowe, M.T.

Publication type:

Article

A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese.

Published in:

Journal of Applied Microbiology, 2012, v. 113, n. 1, p. 96, doi. 10.1111/j.1365-2672.2012.05294.x

By:

Quigley, L.;
O'Sullivan, O.;
Beresford, T.P.;
Paul Ross, R.;
Fitzgerald, G.F.;
Cotter, P.D.

Publication type:

Article

Inactivation ofStaphylococcus aureusin raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 2, p. 254, doi. 10.1111/j.1365-2672.2004.02507.x

By:

Arqués, J.L.;
Rodríguez, E.;
Gaya, P.;
Medina, M.;
Guamis, B.;
Nuñez, M.

Publication type:

Article

Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses.

Published in:

BMC Microbiology, 2013, v. 13, n. 1, p. 1, doi. 10.1186/1471-2180-13-239

By:

Delcenserie, Veronique;
Taminiau, Bernard;
Gavini, Francoise;
De Schaetzen, Marie-Athenais;
Cleenwerck, Ilse;
Theves, Muriel;
Mahieu, Melanie;
Daube, Georges

Publication type:

Article

Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland.

Published in:

Toxins, 2016, v. 8, n. 3, p. 62, doi. 10.3390/toxins8030062

By:

Rola, Jolanta G.;
Czubkowska, Anna;
Korpysa-Dzirba, Weronika;
Osek, Jacek

Publication type:

Article

Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese).

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1

By:

Abdel Moneim El-Hadi Sulieman

Publication type:

Article

Farklı Canlı Ağırlıklardaki Keçilerden Elde Edilen Çiğ Sütlerin Sert, Yarı Sert ve Yumuşak Peynir Üretim Standartlarına Uygunluklarının Belirlenmesi.

Published in:

Karaelmas Science & Engineering Journal / Karaelmas Fen ve Mühendislik Dergisi, 2013, v. 3, n. 1, p. 6, doi. 10.7212/zkufbd.v3i1.94

By:

Çimen, Murat;
Topçu, Hakan;
Ölcal, Mehmet Cengiz

Publication type:

Article

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 99, doi. 10.1111/1471-0307.12493

By:

Kocak, Celalettin;
Gursoy, Ayse;
Ozturkoglu‐Budak, Sebnem;
De Vries, Ronald P.;
Aykas, Didem P.;
Dönmez, Sedat;
Bron, Peter A.

Publication type:

Article

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 81, doi. 10.1111/1471-0307.12423

By:

Sánchez‐Gamboa, Cristina;
Heredia, Norma;
García, Santos;
Hicks‐Pérez, Liliana;
Gutiérrez‐Méndez, Néstor;
Nevárez‐Moorillón, Guadalupe V.

Publication type:

Article

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 507, doi. 10.1111/1471-0307.12253

By:

Alegría, Ángel;
González, Pablo;
Delgado, Susana;
Flórez, Ana Belén;
Hernández‐Barranco, Ana María;
Rodríguez, Ana;
Mayo, Baltasar

Publication type:

Article

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 381, doi. 10.1111/1471-0307.12192

By:

Atasoy, Ahmet Ferit

Publication type:

Article

Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193

By:

Licón, Carmen C.;
Carmona, Manuel;
Berruga, María Isabel

Publication type:

Article

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 552, doi. 10.1111/j.1471-0307.2010.00615.x

By:

Hernández-Morales, Carolina;
Hernández-Montes, Arturo;
Aguirre-Mandujano, Eleazar;
De Gante, Abraham Villegas

Publication type:

Article

Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin-producing Escherichia coli.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 293, doi. 10.1111/j.1471-0307.2009.00504.x

By:

BAYLIS, CHRISTOPHER L

Publication type:

Article

Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area.

Published in:

Veterinarska Stanica, 2022, v. 53, n. 2, p. 141, doi. 10.46419/vs.53.2.3

By:

Ljevaković-Musladin, Ivana;
Vodnica-Martucci, Marina;
Krilanović, Marija;
Kozačinski, Lidija

Publication type:

Article

Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia.

Published in:

Veterinarska Stanica, 2022, v. 53, n. 1, p. 17, doi. 10.46419/vs.53.1.11

By:

Milićević, D.;
Krešić, G.;
Vranić, D.;
Lešić, T.;
Nedeljković-Trailović, J.;
Janković, S.;
Pleadin, J.

Publication type:

Article

Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production.

Published in:

Meat Technology, 2017, v. 58, n. 1, p. 52

By:

Bulajic, Snezana;
Ledina, Tijana;
Djordjevic, Jasna;
Boskovic, Marija;
Matovic, Violeta;
Markovic, Radmila;
Baltic, Milan Z.

Publication type:

Article

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese.

Published in:

Letters in Applied Microbiology, 2006, v. 43, n. 2, p. 161, doi. 10.1111/j.1472-765X.2006.01935.x

By:

Aquilanti, L.;
Dell'Aquila, L.;
Zannini, E.;
Zocchetti, A.;
Clementi, F.

Publication type:

Article

Staphylococcus aureus reservoirs during traditional Austrian raw milk cheese production.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 4, p. 462, doi. 10.1017/S0022029914000417

By:

Walcher, Georg;
Gonano, Monika;
Kümmel, Judith;
Barker, Gary C.;
Lebl, Karin;
Bereuter, Othmar;
Ehling-Schulz, Monika;
Wagner, Martin;
Stessl, Beatrix

Publication type:

Article

Antimicrobial susceptibility and serotype distribution of Listeria monocytogenes isolates obtained from raw milk cheese samples sold in Nigde.

Published in:

Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2014, v. 61, n. 4, p. 255, doi. 10.1501/vetfak_0000002639

By:

KARADAL, Fulden;
YILDIRIM, Yeliz

Publication type:

Article

MODELATION AND OPTIMIZATION OF MILK FERMENTATION PROCESS FOR OBTAINING OF COW FRESH CHEESE BY FACTORIAL ANALYSIS.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2008, v. 65, n. 1/2, p. 371

By:

Alisa, Arus Vasilica;
Nistor, Ileana Denisa;
Leonte, M.;
Moroi, Alina Mihaela

Publication type:

Article

High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 8, p. 2207, doi. 10.1007/s11947-013-1206-5

By:

Calzada, Javier;
Olmo, Ana;
Picon, Antonia;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1404, doi. 10.1007/s11947-013-1141-5

By:

Calzada, Javier;
Olmo, Ana;
Picon, Antonia;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3056, doi. 10.1007/s11947-012-0955-x

By:

Picon, A.;
Alonso, R.;
Wely, K.;
Nuñez, M.

Publication type:

Article

Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 47, doi. 10.1007/s11947-010-0341-5

By:

Yu, Li;
Ngadi, Michael;
Raghavan, Vijaya

Publication type:

Article

Assessment of aflatoxin M1 levels in pasteurised milk, raw milk, and cheese in Arak, Iran.

Published in:

Toxin Reviews, 2015, v. 34, n. 2, p. 61, doi. 10.3109/15569543.2014.994130

By:

Rezaei, Mohammad;
Fani, Ali;
Moini, A. Latif;
Mirzajani, Parisa;
Malekirad, Ali Akbar;
Rafiei, Mohammad;
Atabak, Nasrin

Publication type:

Article

Characterization of antilisterial bacteriocins produced by Enterococcus faecium and Enterococcus durans isolates from Hispanic-style cheeses.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2009, v. 36, n. 2, p. 261, doi. 10.1007/s10295-008-0494-7

By:

Renye Jr., John A.;
Somkuti, George A.;
Paul, Moushumi;
Van Hekken, Diane L.

Publication type:

Article

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations.

Published in:

Foods, 2018, v. 7, n. 9, p. 153, doi. 10.3390/foods7090153

By:

Sánchez-Gamboa, Cristina;
Hicks-Pérez, Liliana;
Gutiérrez-Méndez, Néstor;
Heredia, Norma;
García, Santos;
Nevárez-Moorillón, Guadalupe Virginia

Publication type:

Article

MLVA for Salmonella enterica subsp. enterica Serovar Dublin: Development of a Method Suitable for Inter-Laboratory Surveillance and Application in the Context of a Raw Milk Cheese Outbreak in France in 2012.

Published in:

Frontiers in Microbiology, 2017, v. 8, p. 1, doi. 10.3389/fmicb.2017.00295

By:

Vignaud, Marie-Léone;
Cherchame, Emeline;
Marault, Muriel;
Chaing, Emilie;
Hello, Simon Le;
Michel, Valerie;
Jourdan-Da Silva, Nathalie;
Lailler, Renaud;
Brisabois, Anne;
Cadel-Six, Sabrina

Publication type:

Article

Characterization of Maltese goat milk cheese flavour using SPME-GC/MS.

Published in:

South African Journal of Animal Science, 2004, v. 34, p. 176

By:

Chiofalo, B.;
Zumbo, A.;
Costa, R.;
Liotta, L.;
Mondello, L.;
Dugo, P.;
Chiofalo, V.

Publication type:

Article

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1405, doi. 10.1007/s00217-017-2851-0

By:

Zabaleta, Laura;
Albisu, Marta;
Barron, Luis

Publication type:

Article

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 789, doi. 10.1007/s00217-012-1697-8

By:

Edalatian, Mohammad;
Habibi Najafi, Mohammad;
Mortazavi, Seyed;
Alegría, Ángel;
Delgado, Susana;
Bassami, Mohammad;
Mayo, Baltasar

Publication type:

Article

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese.

Published in:

European Food Research & Technology, 2011, v. 233, n. 6, p. 931, doi. 10.1007/s00217-011-1593-7

By:

Todaro, Massimo;
Francesca, Nicola;
Reale, Stefano;
Moschetti, Giancarlo;
Vitale, Fabrizio;
Settanni, Luca

Publication type:

Article

The Use of High-pressure Processing in the Production of Queso Fresco Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP153, doi. 10.1111/j.1365-2621.2004.tb06340.x

By:

Sandra, S.;
Stanford, M. A.;
Goddik, L. Meunier

Publication type:

Article

BEHAVIOR OF Escherichia coli O157 DURING THE MANUFACTURE AND RIPENING OF A TRADITIONAL SICILIAN RAW EWES' MILK CHEESE.

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 48

By:

Cardamone, Cinzia;
Di Noto, Anna Maria;
Mancuso, Isabella;
Sciortino, Sonia;
Scatassa, Maria Luisa

Publication type:

Article

CONSUMER-BASED SENSORY CHARACTERIZATION AND PREFERENCE OF RAW AND PASTEURIZED MILK CHEESES.

Published in:

Revista do Instituto de Laticínios Cândido Tostes, 2023, v. 78, n. 2, p. 46, doi. 10.14295/2238-6416.v78i2.922

By:

Baruel Terra, Cristiana;
Sant'Anna, Voltaire;
Lappe Padilha, Rosiele;
Leal Leães, Fernanda

Publication type:

Article

PROTEOLYTIC POTENTIAL OF PSYCHROTROPHIC MICROORGANISMS ISOLATED FROM FRESH CHEESE.

Published in:

Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 4, p. 232, doi. 10.14295/2238-6416.v75i4.822

By:

Barbosa Rodrigues, Dara Elizabeth;
Lima da Paixão, Leonardo;
Rodrigues Santana, Valdirene;
Dias Cardozo, Roberta Magalhães;
Gonçalves Machado, Solimar

Publication type:

Article

NISIN REDUCES THE STAPHYLOCOCCUS AUREUS COUNT WITHOUT CHANGING THE CHARACTERISTICS OF ARTISANAL MINAS CHEESE FROM ARAXÁ.

Published in:

Revista do Instituto de Laticínios Cândido Tostes, 2019, v. 74, n. 1, p. 185, doi. 10.14295/2238-6416.v74i1.729

By:

Sobral, Denise;
Soares Pinto, Maximiliano;
Martins Teodoro, Vanessa Aglaê;
Bueno Costa, Renata Golin;
Jacinto de Paula, Junio Cesar;
Fernandes de Carvalho, Antônio;
de Magalhães Machado Moreira, Gisela

Publication type:

Article