Works matching DE "CHEESE industry"

Results: 211

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

РЕКОМБИНАНТТЫ СҮТ ҰЙЫТУ ФЕРМЕНТІН PICHIA PASTORIS АШЫТҚЫСЫНДА АЛУ.

Published in:

Eurasian Journal of Applied Biotechnology, 2024, n. 1, p. 62

By:

Ж., Акишев;
М., Әуез;
К. К., Балтин;
А., Турсунбекова;
Б., Хасенов

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

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

A STUDY OF THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH WPC ON THE CHEMICAL, SENSORY AND TEXTURE PROPERTIES OF LOW-FAT PROCESSED CHEESE.

Published in:

Journal of Hygienic Engineering & Design, 2023, v. 42, p. 263

By:

Hussein Al-Zarfy, Zainab Hassan Abdul;
Al-Bedrani, Dhia Ibrahim Jerro

Publication type:

Article

Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production.

Published in:

Italian Journal of Food Safety, 2015, v. 4, n. 1, p. 36, doi. 10.4081/ijfs.2015.4509

By:

Scatassa, Maria Luisa;
Cardamone, Cinzia;
Miraglia, Viviana;
Lazzara, Fabrizio;
Fiorenza, Gerlando;
Macaluso, Giusi;
Arcuri, Luigi;
Settanni, Luca;
Mancuso, Isabella

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

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

PACIFIC NORTHWEST CHEESE: A HISTORY.

Published in:

2015

By:

ANDERSON, HEATHER ARNDT

Publication type:

Book Review

The problem of milk in the nineteenth-century Ontario cheese industry: an envirotechnical approach to business history.

Published in:

Business History, 2017, v. 59, n. 7, p. 1081, doi. 10.1080/00076791.2016.1173031

By:

Goodchild, Hayley

Publication type:

Article

Quais são as indicações geográficas brasileiras?

Published in:

RBPG. Revista Brasileira de Pós-Graduação, 2013, v. 10, n. 20, p. 314

By:

da Silva Barbosa, Patrícia Maria;
de Moraes Valente Fernandes, Lucia Regina Rangel;
Salgueiro Lage, Celso Luiz

Publication type:

Article

Carrier replica carved in Cheddar Cheese.

Published in:: Advanced Materials & Processes, 2004, v. 162, n. 10, p. 8
Publication type:: Article

Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94

By:

Valkaj, Kristijan;
Zimmermann, Boris;
Kalit, Samir;
Rako, Ante;
Baranović, Goran

Publication type:

Article

Utjecaj peptida i aminokiselina na formiranje arome sira.

Published in:

Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 219

By:

Mikulec, Nataša;
Habuš, Ivan;
Antunac, Neven;
Vitale, Ljubinka;
Havranek, Jasmina

Publication type:

Article

Proizvodnja i kemijski sastav Istarske i Paške skute.

Published in:

Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 326

By:

Antunac, Neven;
Hudik, Silvija;
Mikulec, Nataša;
Maletić, Mirjana;
Horvat, Iva;
Radeljević, Biljana;
Havranek, Jasmina

Publication type:

Article

Aflatoxin M<sub>1</sub> in the intermediate dairy products from Manchego cheese production: distribution and stability.

Published in:

Dairy / Mljekarstvo, 2011, v. 61, n. 4, p. 283

By:

Rubio, R.;
Moya, V . J.;
Berruga, M. I.;
Molina, M. P.;
Molina, A.

Publication type:

Article

Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey.

Published in:

Dairy / Mljekarstvo, 2011, v. 61, n. 2, p. 168

By:

Ergönül, Bülent;
Ergönül, Pelin Günç;
Seçkin, A. Kemal

Publication type:

Article

Sensory quality evaluation of whey-based beverages.

Published in:

Dairy / Mljekarstvo, 2010, v. 60, n. 4, p. 280

By:

Legarová, Veronika;
Kouřimská, Lenka

Publication type:

Article

An overview of researches on cheeses ripening in animal skin.

Published in:

Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 149

By:

Kalit, Milna Tudor;
Kalit, Samir;
Havranek, Jasmina

Publication type:

Article

The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 2, p. 432, doi. 10.1111/jam.13000

By:

Aburjaile, F.F.;
Madec, M.‐N.;
Parayre, S.;
Miyoshi, A.;
Azevedo, V.;
Le Loir, Y.;
Falentin, H.

Publication type:

Article

Improvement of acetate production from lactose by growing Clostridium thermolacticum in mixed batch culture.

Published in:

Journal of Applied Microbiology, 2003, v. 95, n. 4, p. 824, doi. 10.1046/j.1365-2672.2003.02060.x

By:

Collet, C.;
Schwitzguébel, J.-P.;
Péringer, P.

Publication type:

Article

Production of lysozyme-enriched biomass from cheese industry by-products.

Published in:

Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 182, doi. 10.1046/j.1365-2672.1999.00654.x

By:

Maullu, C.;
Lampis, G.;
Basile, T.;
Ingianni, A.;
Rossolini, G. M.;
Pompei, R.

Publication type:

Article

A New Method for Growth Factor Enrichment from Dairy Products by Electrodialysis with Filtration Membranes: The Major Impact of Raw Product Pretreatment.

Published in:

International Journal of Molecular Sciences, 2024, v. 25, n. 13, p. 7211, doi. 10.3390/ijms25137211

By:

Kadel, Sabita;
Nichka, Vladlen;
Thibodeau, Jacinthe;
Parjikolaei, Behnaz Razi;
Bazinet, Laurent

Publication type:

Article

Las Pequeñas y Medianas Empresas Agroalimentarias en Venezuela y el Desarrollo Sustentable: Enfoque basado en los Principios de Manufactura Esbelta.

Published in:

Información Tecnológica, 2011, v. 22, n. 5, p. 39, doi. 10.4067/S0718-07642011000500006

By:

Cardozo, Edyamira R.;
Rodríguez, Carlos;
Guaita, Wilfredo

Publication type:

Article

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening.

Published in:

Acta Veterinaria Brno, 2011, v. 80, n. 3, p. 293, doi. 10.2754/avb201180030293

By:

Mlček, Jiří;
Rop, Otakar;
Dohnal, Vlastimil;
Šustová, Květoslava

Publication type:

Article

Performance and Microbial Diversity of Aerated Trickling Biofilter Used for Treating Cheese Industry Wastewater.

Published in:

Applied Biochemistry & Biotechnology, 2013, v. 170, n. 1, p. 149, doi. 10.1007/s12010-013-0148-8

By:

Saminathan, Sumathi;
Galvez-Cloutier, Rosa;
Kamal, Najat

Publication type:

Article

Enhanced β-Galactosidase Production from Whey Powder by a Mutant of the Psychrotolerant Yeast Guehomyces pullulans 17 -1 for Hydrolysis of Lactose.

Published in:

Applied Biochemistry & Biotechnology, 2012, v. 166, n. 3, p. 599, doi. 10.1007/s12010-011-9451-4

By:

Xu, Jin-Li;
Zhao, Jun;
Wang, Ling-Fei;
Sun, Huai-Yong;
Song, Chun-Li;
Chi, Zhen-Ming

Publication type:

Article

Exploring Applications of Procerain B, a Novel Protease from Calotropis procera, and Characterization by N-Terminal Sequencing as well as Peptide Mass Fingerprinting.

Published in:

Applied Biochemistry & Biotechnology, 2011, v. 164, n. 5, p. 573, doi. 10.1007/s12010-011-9158-6

By:

Singh, Abhay Narayan;
Dubey, Vikash Kumar

Publication type:

Article

Embedding Local Places in Global Spaces: Geographical Indications as a Territorial Development Strategy.

Published in:

Rural Sociology, 2010, v. 75, n. 2, p. 209, doi. 10.1111/j.1549-0831.2009.00007.x

By:

Bowen, Sarah

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Published in:: Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
Publication type:: Article

DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD.

Published in:

Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik, 2021, v. 13, n. 1, p. 1, doi. 10.28936/jmracpc13.1.2021.(1)

By:

Al-Hamdani, Hamdia M. S.;
Ahmed, Sunduse H.;
Khudadat, Salwa

Publication type:

Article

CHEESE.

Published in:: Journal of Education, 1924, v. 100, n. 11, p. 292
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

De Caeskopers. Een Zaanse koopmansfamilie in de Gouden Eeuw.

Published in:

2012

By:

Kaptein, Herman

Publication type:

Book Review

The effects of environmental factors on planktonic growth and biofilm formation of Serratia odorifera and Serratia marcescens isolated from traditionally made cheese.

Published in:

Acta Alimentaria, 2018, v. 47, n. 3, p. 370, doi. 10.1556/066.2018.47.3.13

By:

Mladenović, K.G.;
Muruzović, M.Ž.;
Čomić, L.R.

Publication type:

Article

Antistaphylococcal potential and application of autochthonous enterococci and lactobacilli in pilot cheese production.

Published in:

Acta Alimentaria, 2018, v. 47, n. 3, p. 359, doi. 10.1556/066.2018.47.3.12

By:

Čanžek Majhenič, A.;
Mohar Lorbeg, P.

Publication type:

Article

Quality labels and firm survival: some first empirical evidence.

Published in:

European Review of Agricultural Economics, 2013, v. 40, n. 3, p. 413, doi. 10.1093/erae/jbs034

By:

Bontemps, Christophe;
Bouamra-Mechemache, Zohra;
Simioni, Michel

Publication type:

Article

Estimating Market Power by Retailers in a Dynamic Framework: the Italian PDO Cheese Market.

Published in:

Journal of Agricultural Economics, 2013, v. 64, n. 1, p. 33, doi. 10.1111/j.1477-9552.2012.00368.x

By:

Sckokai, Paolo;
Soregaroli, Claudio;
Moro, Daniele

Publication type:

Article

Determinants of Adoption of Protected Designation of Origin Label: Evidence from the French Brie Cheese Industry.

Published in:

Journal of Agricultural Economics, 2010, v. 61, n. 2, p. 225, doi. 10.1111/j.1477-9552.2009.00234.x

By:

Bouamra-Mechemache, Zohra;
Chaaban, Jad

Publication type:

Article

CHANGING PATTERNS OF CHEESE MANUFACTURING IN AMERICA'S DAIRYLAND.

Published in:

2012

By:

CROSS, JOHN A.

Publication type:

Essay

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

Türkiye'de Ticari Ölçekte Üretilen Bazı Küflü Peynirlerin Kalite Özelliklerinin Belirlenmesi.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 55

By:

Özgören, Ezgi;
Seçkin, A. Kemal

Publication type:

Article

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 82, doi. 10.1111/1471-0307.12562

By:

Chudy, Sylwia;
Makowska, Agnieszka;
Piątek, Michał;
Krzywdzińska‐Bartkowiak, Mirosława

Publication type:

Article

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 709, doi. 10.1111/1471-0307.12522

By:

Semjon, Boris;
Reitznerová, Anna;
Poláková, Zuzana;
Výrostková, Jana;
Maľová, Jana;
Koréneková, Beáta;
Dudriková, Eva;
Lovayová, Viera

Publication type:

Article

Applications of nanoliposomes in cheese technology.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 11, doi. 10.1111/1471-0307.12174

By:

Mohammadi, Reza;
Mahmoudzade, Maryam;
Atefi, Mohsen;
Khosravi‐Darani, Kianoush;
Mozafari, M R

Publication type:

Article

Impact of polylactic acid packaging on the organoleptic and physicochemical properties of tvarog during storage.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 569, doi. 10.1111/j.1471-0307.2011.00700.x

By:

DMYTRÓW, IZABELA;
SZCZEPANIK, GRZEGORZ;
KRYŻA, KRZYSZTOF;
MITUNIEWICZ-MAŁEK, ANNA;
LISIECKI, SŁAWOMIR

Publication type:

Article

The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 569, doi. 10.1111/j.1471-0307.2010.00610.x

By:

Aydemir, Oguz;
Dervisoglu, Muhammet

Publication type:

Article

Queso Chihuahua: manufacturing procedures, composition, protein profiles, and microbiology.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 62, doi. 10.1111/j.1471-0307.2008.00359.x

By:

TUNICK, MICHAEL H.;
VAN HEKKEN, DIANE L.;
MOLINA-CORRAL, F. JAVIER;
TOMASULA, PEGGY M.;
CALL, JEFFREY;
LUCHANSKY, JOHN;
GARDEA, ALFONSO A.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Cheese technology.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x

By:

Farkye, Nana Y.

Publication type:

Article

Market segmentation of cheese consumers: an approach using consumer's attitudes, purchase behaviour and sociodemographic variables.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 149, doi. 10.1046/j.1471-0307.2003.00092.x

By:

Mesías, Francisco J;
Escribano, Miguel;
Rodríguez De Ledesma, Antonio;
Pulido, Francisco

Publication type:

Article