Works matching DE "CHEESE ripening"

Results: 298

Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese.

Published in:

European Food Research & Technology, 2018, v. 244, n. 11, p. 1921, doi. 10.1007/s00217-018-3104-6

By:

Biagiotti, Claudia;
Ciani, Maurizio;
Canonico, Laura;
Comitini, Francesca

Publication type:

Article

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 404, doi. 10.3390/fermentation10080404

By:

Kalit, Samir;
Dolenčić Špehar, Iva;
Rako, Ante;
Bendelja Ljoljić, Darija;
Kirdar, Seval Sevgi;
Tudor Kalit, Milna

Publication type:

Article

Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine).

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 382, doi. 10.3390/fermentation8080382

By:

Vrdoljak, Marija;
Tudor Kalit, Milna;
Dolenčić Špehar, Iva;
Radeljević, Biljana;
Jelić, Marko;
Mandinić, Sandra;
Frece, Jadranka;
Kalit, Samir

Publication type:

Article

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040095

By:

Rezaei, Ashkan;
Alirezalu, Kazem;
Damirchi, Sodeif Azadmard;
Hesari, Javad;
Papademas, Photis;
Domínguez, Rubén;
Lorenzo, José M.;
Yaghoubi, Milad

Publication type:

Article

Microbiological and Metagenomic Analysis to Assess the Effect of Container Material on the Microbiota of Feta Cheese during Ripening.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010012

By:

Spyrelli, Evgenia D.;
Stamatiou, Anastasios;
Tassou, Chrysoula C.;
Nychas, George-John E.;
Doulgeraki, Agapi I.

Publication type:

Article

Quality Properties of Egyptian Bio-Hard Cheese.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 11, p. 261, doi. 10.21608/jfds.2023.242823.1134

By:

Nagi, Riham E.;
El Kenany, Y. M.;
Aita, O. A.;
Aumara, I. E.

Publication type:

Article

Effect of Using Different Lactic Cultures on Quality and Safety of Muddaffara Cheese.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 10, p. 235, doi. 10.21608/jfds.2023.238203.1129

By:

Peter, Rose;
El-Nawawy, M.;
El-Kenany, Y.;
Aita, O.;
Abdulla, M.;
Abo El-Naga, M. Y.

Publication type:

Article

Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 10, p. 235, doi. 10.21608/jfds.2021.92242.1026

By:

El-Hofi, M.;
Abo El-Naga, M. Y.

Publication type:

Article

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 6, p. 189

By:

Hamad, M. N. F.;
El-Sayed, Samaa M.;
Gomaa, M. S. M.

Publication type:

Article

Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 1, p. 19

By:

Ammar, El-Tahra M. A.;
El-Shazly, A.;
Zalma, Samar A.;
El-Sharoud, W. M.

Publication type:

Article

Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 316

By:

Rasmussen, T. C.;
McMahon, D. J.;
Broadbent, J. R.;
Oberg, C. J.

Publication type:

Article

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Ahmed, N.;
El-Soda, M.

Publication type:

Article

Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk.

Published in:

Journal of Animal Science, 2006, v. 84, p. 313

By:

Amornkul, Y.;
Henning, D.

Publication type:

Article

Identification and putative proteolytic origin of some major water-soluble peptides produced during ripening of Ragusano cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 277

By:

Pediliggieri, C.;
Carnemolla, T. M.;
Gagnaire, V.;
Mollé, D.;
Fallico, V.;
Carpino, S.;
Licitra, G.;
Lortal, S.

Publication type:

Article

Influence of salt up take and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 140

By:

Licitra, G.;
Caccamo, M.;
Marino, G.;
Tumino, G.;
Farina, G.

Publication type:

Article

Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei.

Published in:

Journal of Animal Science, 2006, v. 84, p. 139

By:

Ong, L.;
Shah, N.;
Henriksson, A.

Publication type:

Article

The effect of high pressure processing on the salt distribution in Turkish white cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 139

By:

Koca, N.;
Raghupahty, R.;
Balasubramaniam, V. M.;
Harper, W. J.

Publication type:

Article

Non-starter lactic acid bacteria.

Published in:

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

By:

Cogan, T. M.;
Beresford, T. P.

Publication type:

Article

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk.

Published in:

Journal of Food Quality & Hazards Control, 2018, v. 5, n. 3, p. 109, doi. 10.29252/jfqhc.5.3.109

By:

Shahbazi, Y.;
Shavisi, N.

Publication type:

Article

Biogenic Amines Pattern in Ras Cheese During Ripening Period.

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 1, p. 93, doi. 10.5455/ajvs.17254

By:

Farag, Ihab S.;
Amer, Amr A.;
Abo El-Makarem, Hussein S.

Publication type:

Article

Textural, rheological and sensory properties of spreadable processed goat cheese.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5

By:

BURGOS, LAURA;
PECE, NORA;
MALDONADO, SILVINA

Publication type:

Article

Microbiological characteristics of hard cheese with flax seeds.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 281, doi. 10.5219/1956

By:

Kukhtyn, Mykola;
Arutiunian, David;
Pokotylo, Oleg;
Kravcheniuk, Khrystyna;
Salata, Volodymyr;
Horiuk, Yulia;
Karpyk, Halyna;
Dalievska, Diana

Publication type:

Article

Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 345, doi. 10.1111/j.1365-2621.1992.tb05491.x

By:

TRÉPANIER, G.;
ABBOUDI, M.;
LEE, B.H.;
SIMARD, R.E.

Publication type:

Article

Silica-based and Polymeric Columns for Reversed-phase HPLC Analysis of Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 350, doi. 10.1111/j.1365-2621.1992.tb05492.x

By:

LI-CHAN, E.;
KWAN, L.;
NAKAI, S.;
AMANTEA, G.F.

Publication type:

Article

Obituary: Professor Patrick Fanahan (P. F.) Fox (1937–2024).

Published in:

2025

By:

Hickey, Michael

Publication type:

Obituary

Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13111

By:

Giménez, Paula;
Peralta, Guillermo Hugo;
Wolf, Irma Verónica;
Hynes, Erica Rut;
Bergamini, Carina Viviana

Publication type:

Article

The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 630, doi. 10.1111/1471-0307.13084

By:

Page, Richard M;
Magan, Jonathan B;
Mannion, David T;
Kilcawley, Kieran N;
Murphy, John Paul;
Kennedy, Emer;
O'Donovan, Michael;
Tobin, John T;
O'Mahony, James A;
O'Callaghan, Tom F;
Lamichhane, Prabin

Publication type:

Article

Journal News and Editor's Choice Article for February 2024.

Published in:

2024

By:

Mullan, Michael

Publication type:

Proceeding

Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 6, doi. 10.1111/1471-0307.13029

By:

Carvalho, Michelle M;
Cangussu, Alex Sander;
de Sousa Brito, Hélio;
da Silva, Norma Machado;
Matioli, André L;
Oliveira, Eugênio E;
Fortes Ferreira, Célia L L;
Fontan, Gabrielle C R;
De Dea Lindner, Juliano

Publication type:

Article

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 234, doi. 10.1111/1471-0307.13007

By:

Abarquero, Daniel;
Bodelón, Raquel;
Manso, Catalina;
Rivero, Pablo;
Fresno, José María;
Tornadijo, María Eugenia

Publication type:

Article

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 215, doi. 10.1111/1471-0307.12749

By:

Eisenstecken, Daniela;
Stanstrup, Jan;
Robatscher, Peter;
Huck, Christian W.;
Oberhuber, Michael

Publication type:

Article

Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.813480

By:

Quijada, Narciso Martín;
Dzieciol, Monika;
Schmitz-Esser, Stephan;
Wagner, Martin;
Selberherr, Evelyne

Publication type:

Article

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.703284

By:

Zheng, Xiaochun;
Shi, Xuewei;
Wang, Bin

Publication type:

Article

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.681185

By:

Unno, Ryosuke;
Suzuki, Toshihiro;
Matsutani, Minenosuke;
Ishikawa, Morio

Publication type:

Article

Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content.

Published in:

Czech Journal of Food Sciences, 2023, v. 41, n. 2, p. 103, doi. 10.17221/239/2022-CJFS

By:

NĚMEČKOVÁ, IRENA;
TREŠLOVÁ, ŠÁRKA;
ČÍŽKOVÁ, HELENA;
RAMBOUSKOVÁ, TEREZA;
FOREJT, JAN;
ŠVANDRLÍK, ZDENĚK;
KRUŽÍK, VOJTĚCH;
GABROVSKÁ, DANA

Publication type:

Article

Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 3, p. 580, doi. 10.1080/19440049.2021.2005831

By:

Darnay, Lívia;
Miklós, Gabriella;
Lőrincz, Anna;
Szakmár, Katalin;
Pásztor-Huszár, Klára;
Laczay, Péter

Publication type:

Article

Sequencing and analysing the genome of Lactiplantibacillus plantarum DSM 12028 in search of extracellular lipases.

Published in:

Journal of Food & Nutrition Research, 2024, v. 63, n. 4, p. 352

By:

BREŽNÁ, BARBARA;
DRAHOVSKÁ, HANA;
HOLBÍKOVÁ, EMA;
KUCHTA, TOMÁŠ

Publication type:

Article

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures.

Published in:

Molecules, 2022, v. 27, n. 24, p. 8745, doi. 10.3390/molecules27248745

By:

Kliks, Jarosław;
Białobrzycka, Zuzanna;
Krzyszkowska, Martyna;
Korycka-Korwek, Justyna;
Ciepliński, Mateusz;
Kasprzak, Mariusz

Publication type:

Article

Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli.

Published in:

Molecules, 2020, v. 25, n. 22, p. 5465, doi. 10.3390/molecules25225465

By:

Garbowska, Monika;
Pluta, Antoni;
Berthold-Pluta, Anna;
Trombetta, Domenico;
Smeriglio, Antonella

Publication type:

Article

Chemometric Analysis of Fatty Acids Profile of Ripening Chesses.

Published in:

Molecules, 2020, v. 25, n. 8, p. 1814, doi. 10.3390/molecules25081814

By:

Białek, Agnieszka;
Białek, Małgorzata;
Lepionka, Tomasz;
Czerwonka, Małgorzata;
Czauderna, Marian

Publication type:

Article

Proteolytic processes in cheese analogues ripening.

Published in:

Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 3, p. 20, doi. 10.31548/animal.3.2023.20

By:

Danylenko, Svitlana;
Bal-Prylypko, Larysa;
Ryzhkova, Taisia;
Verbytskyi, Sergii;
Panasiuk, Oleksandr

Publication type:

Article

Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses.

Published in:

KnE Life Sciences, 2020, v. 2020, p. 333, doi. 10.18502/kls.v5i1.6081

By:

Chechetkina, Aleksandra;
Zabodalova, Ludmila;
Suchkova, Elena

Publication type:

Article

STUDY OF THE EFFECT OF ECHINOPHORA PLATYLOBA ETHANOLIC EXTRACT ON SURVIVAL OF LISTERIA MONOCYTOGENES IN LIGHVAN CHEESE DURING RIPENING TIME.

Published in:

Macedonian Veterinary Review, 2021, v. 44, n. 1, p. 79, doi. 10.2478/macvetrev-2021-0012

By:

Ghaderi, Siavash;
Mahdavi, Saman;
Yousefi, Alireza

Publication type:

Article

Economic performance of production of Croatian cheese ripened in a lamb skin sack (Sir iz mišine).

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2020, v. 15, n. 1-2, p. 72, doi. 10.31895/hcptbn.15.1-2.1

By:

Blažević, Lovorka;
Vrdoljak, Marija;
Frece, Jadranka;
Dorbić, Boris;
Pamuković, Anita;
Kegalj, Andrijana;
Mandinić, Sandra;
Očić, Vesna

Publication type:

Article

Filamentous Fungi and Mycotoxins in Cheese: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 4, p. 437, doi. 10.1111/1541-4337.12069

By:

Hymery, Nolwenn;
Vasseur, Valérie;
Coton, Monika;
Mounier, Jérôme;
Jany, Jean‐Luc;
Barbier, Georges;
Coton, Emmanuel

Publication type:

Article

Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO).

Published in:

Natural Product Research, 2020, v. 34, n. 1, p. 10, doi. 10.1080/14786419.2019.1622107

By:

Giuffrida, Daniele;
Monnet, Christophe;
Laurent, Florence;
Cacciola, Francesco;
Oteri, Marianna;
Le Piver, Mélanie;
Caro, Yanis;
Donato, Paola;
Mondello, Luigi;
Roueyre, Daniel;
Dufossé, Laurent

Publication type:

Article

Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 725, doi. 10.1002/aocs.12922

By:

Vieitez, Ignacio;
Miraballes, Marcelo;
Irigaray, Bruno;
Ellis, Ana Claudia;
Callejas, Nicolás;
Hodos, Natalia;
Cano, Andrea;
Romero, Melissa;
da Rosa, Gonzalo;
Gámbaro, Adriana

Publication type:

Article

Characteristics of Growth and Metabolism of Lacticaseibacillus casei in Model Milk Media and Semi-Hard Cheeses.

Published in:

Applied Biochemistry & Microbiology, 2024, v. 60, n. 6, p. 1351, doi. 10.1134/S0003683824604980

By:

Sviridenko, G. M.;
Vakhrusheva, D. S.;
Shukhalova, O. M.;
Mamykin, D. S.;
Mordvinova, V. A.

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

The influence of different starter cultures on cheese yield and mass loss during ripening period of white brined cheese.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 29

By:

Presilski, Stefche;
Baltadzieva, Marija;
Makarijoski, Borche;
Velevski, Slavko;
Hristova, Vesna K.;
Kuzelov, Aco

Publication type:

Article