Works matching DE "CHEESE ripening"
Results: 290
Development of cheese wrapped in barks of reforestation trees.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 2, p. 124, doi. 10.1080/15428052.2018.1509755
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- Article
Biochemical Processes During Cheese Ripening.
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- Veterinary Sciences & Practices, 2024, v. 19, n. 3, p. 174, doi. 10.17094/vetsci.1609184
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- Article
Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses.
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- KnE Life Sciences, 2020, v. 2020, p. 333, doi. 10.18502/kls.v5i1.6081
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- Article
Farklı meyve tozları ilave edilen kaşar peynirlerinin renk değerleri ve tekstürel özellikleri üzerine olgunlaşmanın etkilerinin belirlenmesi.
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- Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2020, v. 9, n. 2, p. 363, doi. 10.29278/azd.708482
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Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor.
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- Food Biotechnology, 2023, v. 37, n. 1, p. 41, doi. 10.1080/08905436.2022.2163251
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- Article
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese.
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- Italian Journal of Food Safety, 2020, v. 9, n. 2, p. 114, doi. 10.4081/ijfs.2020.8552
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese.
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- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 160, doi. 10.4081/ijfs.2014.1705
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- Article
Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.
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- Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967
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- Article
Influence of overpressure on microbiological properties and aroma components of semi-hard cheese during ripening in specially designed ripening chambers.
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- Dairy / Mljekarstvo, 2025, v. 75, n. 1, p. 15, doi. 10.15567/mljekarstvo.2025.0102
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Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402
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Biochemical changes during ripening of cheeses in an animal skin.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 225, doi. 10.15567/mljekarstvo.2020.0401
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- Article
The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106
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Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102
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- Article
Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 320, doi. 10.15567/mljekarstvo.2018.0407
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Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307
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The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 71, doi. 10.15567/mljekarstvo.2017.0108
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Influence of packaging materials on Kashkaval quality.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 25, doi. 10.15567/mljekarstvo.2017.0103
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White cheeses as a potential source of bioactive peptides.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 3, doi. 10.15567/mljekarstvo.2017.0101
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- Article
Effects of packaging materials on some ripening characteristics of Tulum cheese.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 4, p. 293, doi. 10.15567/mljekarstvo.2016.0405
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- Article
The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103
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- Article
Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 159, doi. 10.15567/mljekarstvo.2014.0303
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Traditional production and main characteristics of Galichki kashkaval.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 119
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Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 102
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A survey on hygienic and physicochemical properties of Istrian cheese.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 2, p. 55
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- Article
Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 1, p. 15
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- Article
Sequencing and analysing the genome of Lactiplantibacillus plantarum DSM 12028 in search of extracellular lipases.
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- Journal of Food & Nutrition Research, 2024, v. 63, n. 4, p. 352
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- Article
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.
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- Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278
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The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 22, p. 14131, doi. 10.3390/ijms232214131
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- Article
RESPUESTAS EMOCIONALES EN CONSUMIDORES DE QUESO DE ZACAZONAPAN Y PROBABILIDAD DE CONSUMO DURANTE MADURACIÓN.
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- Agrociencia, 2021, v. 55, n. 3, p. 243, doi. 10.47163/agrociencia.v55i3.2416
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Development of a time-effective and highly specific quantitative real-time polymerase chain reaction assay for the identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in artisanal raw cow's milk cheese.
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- Acta Veterinaria Brno, 2018, v. 87, n. 3, p. 301, doi. 10.2754/avb201887030301
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Characteristics of Growth and Metabolism of Lacticaseibacillus casei in Model Milk Media and Semi-Hard Cheeses.
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- Applied Biochemistry & Microbiology, 2024, v. 60, n. 6, p. 1351, doi. 10.1134/S0003683824604980
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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
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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A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.
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- Foods, 2024, v. 13, n. 16, p. 2583, doi. 10.3390/foods13162583
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- Article
Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.
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- Foods, 2024, v. 13, n. 16, p. 2515, doi. 10.3390/foods13162515
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- Article
Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking.
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- Foods, 2024, v. 13, n. 14, p. 2296, doi. 10.3390/foods13142296
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- Article
A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with Listeria innocua.
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- Foods, 2024, v. 13, n. 12, p. 1912, doi. 10.3390/foods13121912
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- Article
Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments.
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- Foods, 2024, v. 13, n. 11, p. 1644, doi. 10.3390/foods13111644
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- Article
Simple Purification and Antimicrobial Properties of Bacteriocin-like Inhibitory Substance from Bacillus Species for the Biopreservation of Cheese.
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- Foods, 2024, v. 13, n. 1, p. 10, doi. 10.3390/foods13010010
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- Article
Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.
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- Foods, 2023, v. 12, n. 24, p. 4501, doi. 10.3390/foods12244501
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Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese.
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- Foods, 2023, v. 12, n. 20, p. 3796, doi. 10.3390/foods12203796
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- Article
Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening.
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- Foods, 2023, v. 12, n. 19, p. 3548, doi. 10.3390/foods12193548
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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk.
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- Foods, 2023, v. 12, n. 17, p. 3302, doi. 10.3390/foods12173302
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Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks.
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- Foods, 2023, v. 12, n. 12, p. 2332, doi. 10.3390/foods12122332
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Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.
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- Foods, 2023, v. 12, n. 11, p. 2176, doi. 10.3390/foods12112176
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- Article
Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese.
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- Foods, 2023, v. 12, n. 9, p. 1855, doi. 10.3390/foods12091855
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- Article
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening.
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- Foods, 2023, v. 12, n. 8, p. 1703, doi. 10.3390/foods12081703
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- Article
The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain.
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- Foods, 2023, v. 12, n. 5, p. 987, doi. 10.3390/foods12050987
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- Article
Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties.
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- Foods, 2023, v. 12, n. 2, p. 370, doi. 10.3390/foods12020370
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- Article
The "Crosstalk" between Microbiota and Metabolomic Profile of Kefalograviera Cheese after the Innovative Feeding Strategy of Dairy Sheep by Omega-3 Fatty Acids.
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- Foods, 2022, v. 11, n. 20, p. 3164, doi. 10.3390/foods11203164
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- Article