Works matching Cheesemaking
Results: 1180
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 10, p. 2835, doi. 10.3390/ani11102835
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- Article
A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 607, doi. 10.1111/1471-0307.12439
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- Article
Effects of liquid organic mineral complex (MultiMix®) on milk yield, composition and cheesemaking capacity of milk in dairy cows.
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- Agricultural Science & Technology (1313-8820), 2021, v. 13, n. 2, p. 152, doi. 10.15547/ast.2021.02.025
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- Article
EFFECT OF HIGH PRESSURE ON MESOPHILIC STARTERS FOR CHEESEMAKING.
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- High Pressure Research, 2003, v. 23, n. 1/2, p. 93, doi. 10.1080/0895795031000147830
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- Article
Skim milk concentration for cheesemaking by alternative ultrafiltration procedures
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1359
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- Article
Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking.
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- Food & Bioprocess Technology, 2023, v. 16, n. 8, p. 1769, doi. 10.1007/s11947-023-03030-3
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- Article
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties.
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- Foods, 2020, v. 9, n. 7, p. 928, doi. 10.3390/foods9070928
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- Article
Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency.
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- Animals (2076-2615), 2023, v. 13, n. 2, p. 255, doi. 10.3390/ani13020255
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- Article
Eating Their Curds Their Way?: Early Rabbinic Rulings on Jewish Cheesemaking and the Cheese of Non-Jews.
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- Food Studies: An Interdisciplinary Journal, 2018, v. 8, n. 4, p. 17, doi. 10.18848/2160-1933/cgp/v08i04/17-27
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- Article
Potential applications of pulsed electric field in cheesemaking.
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- International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 270, doi. 10.1111/1471-0307.12854
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- Article
Occurrence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking.
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- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 366, doi. 10.1111/j.1471-0307.2009.00498.x
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- Article
REVIEW The origin of single strain starter culture usage for commercial Cheddar cheesemaking.
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- International Journal of Dairy Technology, 2004, v. 57, n. 1, p. 53, doi. 10.1111/j.1471-0307.2004.00131.x
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- Article
Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses.
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- International Journal of Dairy Technology, 2003, v. 56, n. 2, p. 76, doi. 10.1046/j.1471-0307.2003.00080.x
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- Article
Cheesemaking in Cheshire 1550–1750.
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- Northern History, 2024, v. 61, n. 2, p. 180, doi. 10.1080/0078172X.2024.2373777
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- Article
Plant Milk-Clotting Enzymes for Cheesemaking.
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- Foods, 2022, v. 11, n. 6, p. 871, doi. 10.3390/foods11060871
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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
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking.
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- Foods, 2023, v. 12, n. 21, p. 3949, doi. 10.3390/foods12213949
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- Article
Effect of the Incorporation of a High Food Value Fodder Ration on the Cheesemaking Quality of Milk.
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- Asian Journal of Dairy & Food Research, 2024, v. 43, n. 1, p. 39, doi. 10.18805/ajdfr.DRF-353
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- Article
APPLYING MARKETING CONCEPTS IN CHEESEMAKING BUSINESS ENTITIES IN THE REPUBLIC OF SERBIA.
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- Economics of Agriculture / Ekonomika Poljoprivrede, 2020, v. 67, n. 3, p. 895, doi. 10.5937/ekoPolj2003895R
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- Article
Measuring insoluble calcium content in curds during cheesemaking.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 156, doi. 10.1111/1471-0307.13016
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- Article
Technological use of donkey milk in cheesemaking.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 439, doi. 10.1111/1471-0307.12342
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- Article
Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 272, doi. 10.1111/1471-0307.12254
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- Article
Technology of Cheesemaking (2010), 2nd edn.
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- 2011
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- Book Review
Assessment of chitosan and extracts of lemon and sage as natural antimicrobial agents during Fior di latte cheesemaking.
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- International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 530, doi. 10.1111/j.1471-0307.2010.00605.x
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- Article
Review of systems for monitoring curd setting during cheesemaking.
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- International Journal of Dairy Technology, 2002, v. 55, n. 2, p. 65, doi. 10.1046/j.1471-0307.2002.00043.x
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- Article
Preliminary Results Concerning the Effect of α<sub>s1</sub>-casein Polymorphisms on Cheesemaking Efficiency in Carpathian Goat Breed.
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- 2009
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- Abstract
Application of Agri-Food By-Products in Cheesemaking.
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- Antioxidants, 2023, v. 12, n. 3, p. 660, doi. 10.3390/antiox12030660
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- Article
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.02119
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A Review of “Technology of Cheesemaking”.
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- 2011
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- Book Review
SELECTION OF LACTIC ACID BACTERIA FOR CHEESEMAKING BY ANTAGONISTIC ACTIVITY CONCERNING TECHNICALLY HARMFUL MICROFLORA.
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- Naukovi visti NTUU - KPI, 2010, v. 2010, n. 3, p. 38
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- Article
MILK-CLOTTING ENZYMES OBTAINED FROM PLANTS IN CHEESEMAKING - A REVIEW.
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- Scientific Bulletin Series F. Biotechnologies, 2021, v. 25, n. 1, p. 66
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- Article
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents.
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- Foods, 2020, v. 9, n. 12, p. 1815, doi. 10.3390/foods9121815
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- Article
Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach.
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- Journal of Dairy Research, 2023, v. 90, n. 2, p. 191, doi. 10.1017/S0022029923000341
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- Article
Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition.
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- International Journal of Food Engineering, 2016, v. 12, n. 5, p. 421, doi. 10.1515/ijfe-2015-0194
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- Article
Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment.
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- Journal of Applied Microbiology, 2024, v. 135, n. 7, p. 1, doi. 10.1093/jambio/lxae159
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- Article
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa : Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese.
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- Foods, 2023, v. 12, n. 13, p. 2467, doi. 10.3390/foods12132467
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- Article
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers.
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- Dairy, 2023, v. 4, n. 1, p. 43, doi. 10.3390/dairy4010003
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- Article
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review.
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- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 46, doi. 10.1111/1471-0307.12829
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- Article
Global Cheesemaking Technology: Cheese Quality and Characteristics.
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- 2018
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- Book Review
Applicability of bacteriocin-producing Lactobacillus plantarum, Enterococcus faecium and Lactococcus lactis ssp. lactis as adjunct starter in Minas Frescal cheesemaking.
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- International Journal of Dairy Technology, 2008, v. 61, n. 4, p. 352, doi. 10.1111/j.1471-0307.2008.00426.x
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- Article
Editorial: Review of the “BEST” Book Ever on the Technology of Cheesemaking.
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- 2010
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- Book Review
Somatic Cell and Cheesemaking Variables of WAD Goat Milk: Influence of Parity and Lactation Stage.
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- Tropical Animal Science Journal, 2021, v. 44, n. 4, p. 502, doi. 10.5398/tasj.2021.44.4.502
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- Article
The Michael Porter Diamond approach. Level of international competitiveness of the Mennonite cheesemaking industry in Cuauhtémoc, Chihuahua, Mexico.
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- Journal of Business (20789424), 2022, v. 14, n. 1, p. 79, doi. 10.21678/jb.2022.2030
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- Article
CHEESE YIELD AS AFFECTED BY SOME PARAMETERS REVIEW.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 2, p. 131
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- Article
When Somerset Invaded Ayrshire: A Story of Scottish Cheese, 1790–1890.
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- Journal of Scottish Historical Studies, 2022, v. 42, n. 2, p. 175, doi. 10.3366/jshs.2022.0353
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- Article
Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count.
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- Foods, 2020, v. 9, n. 2, p. 212, doi. 10.3390/foods9020212
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- Article
Technological attempts at producing cheese from donkey milk.
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- Journal of Dairy Research, 2018, v. 85, n. 3, p. 327, doi. 10.1017/S0022029918000420
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- Article
Compositional Differences of Greek Cheeses of Limited Production.
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- Foods, 2023, v. 12, n. 12, p. 2426, doi. 10.3390/foods12122426
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- Article
Self‐segmenting of rennet‐induced milk gel in cheesemaking tank.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 591, doi. 10.1111/1471-0307.12650
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- Article
SYMPOSIUM CONTRIBUTION Cheese technology.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x
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- Article