Works matching DE "CHEESE ripening"

Results: 279

Development of cheese wrapped in barks of reforestation trees.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 2, p. 124, doi. 10.1080/15428052.2018.1509755

By:

Correa, Frederico Teixeira;
van Mullem, Joshua Johannes;
Correa, Patrícia Teixeira;
de Abreu, Luiz Ronaldo;
Carneiro, João de Deus Souza;
Pinto, Sandra Maria

Publication type:

Article

Biochemical Processes During Cheese Ripening.

Published in:

Veterinary Sciences & Practices, 2024, v. 19, n. 3, p. 174, doi. 10.17094/vetsci.1609184

By:

ATASEVER, Mustafa;
MAZLUM, Halit

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

Farklı meyve tozları ilave edilen kaşar peynirlerinin renk değerleri ve tekstürel özellikleri üzerine olgunlaşmanın etkilerinin belirlenmesi.

Published in:

Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2020, v. 9, n. 2, p. 363, doi. 10.29278/azd.708482

By:

BAYRAM, Uğur;
TARAKÇI, Zekai

Publication type:

Article

Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor.

Published in:

Food Biotechnology, 2023, v. 37, n. 1, p. 41, doi. 10.1080/08905436.2022.2163251

By:

Jadán Piedra, Felipe;
Rojas, Cristian;
Latorre Castro, Gisela Beatriz;
Maldonado Alvarado, Pedro

Publication type:

Article

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese.

Published in:

Italian Journal of Food Safety, 2020, v. 9, n. 2, p. 114, doi. 10.4081/ijfs.2020.8552

By:

Giacometti, Federica;
Daminelli, Paolo;
Fiorentini, Laura;
Cosciani-Cunico, Elena;
Monastero, Paola;
Dalzini, Elena;
Losio, Marina-Nadia;
Dell'Orfano, Giovanni;
Rossini, Rachele;
Piva, Silvia;
Serraino, Andrea

Publication type:

Article

Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese.

Published in:

Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 160, doi. 10.4081/ijfs.2014.1705

By:

Astegiano, Sara;
Bellio, Alberto;
Adriano, Daniela;
Bianchi, Daniela Manila;
Gallina, Silvia;
Gorlier, Alessandra;
Gramaglia, Monica;
Lombardi, Giampiero;
Macori, Guerrino;
Zuccon, Fabio;
Decastelli, Lucia

Publication type:

Article

Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.

Published in:

Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967

By:

Vázquez-García, Rosa;
Cardador-Martínez, Anaberta;
Orihuela-López, Miguel Angel;
Ramos-Hernández, Livia Sofía;
Martín-del-Campo, Sandra Teresita

Publication type:

Article

Influence of overpressure on microbiological properties and aroma components of semi-hard cheese during ripening in specially designed ripening chambers.

Published in:

Dairy / Mljekarstvo, 2025, v. 75, n. 1, p. 15, doi. 10.15567/mljekarstvo.2025.0102

By:

Abdurramani, Almir;
Blažić, Marijana;
Herljević, Dora;
Zandona, Elizabeta;
Čolić, Mirela Lučan;
Babić, Jurislav

Publication type:

Article

Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402

By:

Levak, Stefani;
Bandić, Luna Maslov;
Stracenski, Katarina Sopko;
Špehar, Iva Dolenčić;
Kalit, Samir;
Rako, Ante;
Kalit, Milna Tudor

Publication type:

Article

Biochemical changes during ripening of cheeses in an animal skin.

Published in:

Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 225, doi. 10.15567/mljekarstvo.2020.0401

By:

Kalit, Milna Tudor;
Lojbl, Tihana;
Rako, Ante;
Gün, Ilhan;
Kalit, Samir

Publication type:

Article

The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106

By:

Tarakçı, Zekai;
Deveci, Fahrettin

Publication type:

Article

Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102

By:

Rako, Ante;
Kalit, Milna Tudor;
Rako, Zorica;
Petrović, Denis;
Kalit, Samir

Publication type:

Article

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 320, doi. 10.15567/mljekarstvo.2018.0407

By:

Hazır Dalca, Selime;
Şimşek, Ömer;
Gursoy, Oguz;
Yilmaz, Yusuf

Publication type:

Article

Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307

By:

Levkov, Vesna;
Srbinovska, Sonja;
Gjorgovska, Natasha

Publication type:

Article

The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 71, doi. 10.15567/mljekarstvo.2017.0108

By:

Kınık, Özer;
Kesenkaş, Harun;
Ergönül, Pelin Günç;
Akan, Ecem

Publication type:

Article

Influence of packaging materials on Kashkaval quality.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 25, doi. 10.15567/mljekarstvo.2017.0103

By:

Talevski, Goce;
Srbinovska, Sonja;
Santa, Dushica;
Mateva, Natasha

Publication type:

Article

White cheeses as a potential source of bioactive peptides.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 3, doi. 10.15567/mljekarstvo.2017.0101

By:

Barać, Miroljub;
Pešić, Mirjana;
Vučić, Tanja;
Vasić, Milena;
Smiljanić, Milenko

Publication type:

Article

Effects of packaging materials on some ripening characteristics of Tulum cheese.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 4, p. 293, doi. 10.15567/mljekarstvo.2016.0405

By:

Tarakçı, Zekai;
Durmuş, Yusuf

Publication type:

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.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103

By:

Kalit, Milna Tudor;
Buntić, Ivan;
Morone, Giuseppe;
Delaš, Ivančica;
Kalit, Samir

Publication type:

Article

Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 159, doi. 10.15567/mljekarstvo.2014.0303

By:

Marijan, Antonela;
Džaja, Petar;
Bogdanović, Tanja;
Škoko, Ines;
Cvetnić, Željko;
Dobranić, Vesna;
Zdolec, Nevijo;
Šatrović, Edin;
Severin, Krešimir

Publication type:

Article

Traditional production and main characteristics of Galichki kashkaval.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 119

By:

Santa, Dushica;
Srbinovska, Sonja

Publication type:

Article

Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 102

By:

Smiljanić, Milenko;
Pesic, Mirjana B.;
Stanojevic, Sladjana P.;
Barać, Miroljub B.

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

Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 1, p. 15

By:

Radeljević, Biljana;
Mikulec, Nataša;
Antunac, Neven;
Prpić, Zvonimir;
Maletić, Mirjana;
Havranek, Jasmina

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

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

The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective.

Published in:

International Journal of Molecular Sciences, 2022, v. 23, n. 22, p. 14131, doi. 10.3390/ijms232214131

By:

Tilocca, Bruno;
Soggiu, Alessio;
Iavarone, Federica;
Greco, Viviana;
Putignani, Lorenza;
Ristori, Maria Vittoria;
Macari, Gabriele;
Spina, Anna Antonella;
Morittu, Valeria Maria;
Ceniti, Carlotta;
Piras, Cristian;
Bonizzi, Luigi;
Britti, Domenico;
Urbani, Andrea;
Figeys, Daniel;
Roncada, Paola

Publication type:

Article

RESPUESTAS EMOCIONALES EN CONSUMIDORES DE QUESO DE ZACAZONAPAN Y PROBABILIDAD DE CONSUMO DURANTE MADURACIÓN.

Published in:

Agrociencia, 2021, v. 55, n. 3, p. 243, doi. 10.47163/agrociencia.v55i3.2416

By:

Torres-Salas, Verenice;
Hernández-Montes, Arturo

Publication type:

Article

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.

Published in:

Acta Veterinaria Brno, 2018, v. 87, n. 3, p. 301, doi. 10.2754/avb201887030301

By:

Stachelska, Milena Alicja;
Foligni, Roberta

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

Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño).

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8015, doi. 10.15446/rfna.v69n2.59146

By:

Bejarano Toro, Edinson Eliecer;
Sepúlveda Valencia, José Uriel;
Restrepo Molina, Diego Alonso

Publication type:

Article

Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR.

Published in:

Foods, 2024, v. 13, n. 17, p. 2824, doi. 10.3390/foods13172824

By:

Estrada-Hernández, Cindy Adriana;
Becerra-Cedillo, María Belén;
Hernández Velázquez, Irma Angélica;
Mejía-Buenfil, Hermann E.;
Olivera-Martínez, Tania;
Salto-González, I. Berenice;
Torres-López, Frida;
Quirasco, Maricarmen

Publication type:

Article

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.

Published in:

Foods, 2024, v. 13, n. 16, p. 2583, doi. 10.3390/foods13162583

By:

Natrella, Giuseppe;
Vacca, Mirco;
Minervini, Fabio;
Faccia, Michele;
De Angelis, Maria

Publication type:

Article

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Published in:

Foods, 2024, v. 13, n. 16, p. 2515, doi. 10.3390/foods13162515

By:

Szkolnicka, Katarzyna;
Dmytrów, Izabela;
Mituniewicz-Małek, Anna;
Meghzili, Batoul

Publication type:

Article

Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking.

Published in:

Foods, 2024, v. 13, n. 14, p. 2296, doi. 10.3390/foods13142296

By:

Arias, Ramón;
Alba, Claudio;
Calzada, Javier;
Jiménez, Lorena;
Fernández, Leónides;
Ávila, Marta;
Roman, Mario;
Roman, Juan;
Rodríguez, Juan M.;
Garde, Sonia

Publication type:

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.

Published in:

Foods, 2024, v. 13, n. 12, p. 1912, doi. 10.3390/foods13121912

By:

Tata, Alessandra;
Massaro, Andrea;
Miano, Brunella;
Petrin, Sara;
Antonelli, Pietro;
Peruzzo, Arianna;
Pezzuto, Alessandra;
Favretti, Michela;
Bragolusi, Marco;
Zacometti, Carmela;
Losasso, Carmen;
Piro, Roberto

Publication type:

Article

Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments.

Published in:

Foods, 2024, v. 13, n. 11, p. 1644, doi. 10.3390/foods13111644

By:

de Albuquerque, Tatiane Mendonça Nogueira Carneiro;
Campos, Gabriela Zampieri;
d'Ovidio, Loredana;
Pinto, Uelinton Manoel;
Sobral, Paulo José do Amaral;
Galvão, Julia Arantes

Publication type:

Article

Simple Purification and Antimicrobial Properties of Bacteriocin-like Inhibitory Substance from Bacillus Species for the Biopreservation of Cheese.

Published in:

Foods, 2024, v. 13, n. 1, p. 10, doi. 10.3390/foods13010010

By:

Kim, Jong-Hui;
Lee, Eun-Seon;
Kim, Bu-Min;
Ham, Jun-Sang;
Oh, Mi-Hwa

Publication type:

Article

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.

Published in:

Foods, 2023, v. 12, n. 24, p. 4501, doi. 10.3390/foods12244501

By:

Sakkas, Lambros;
Moschopoulou, Ekaterini;
Moatsou, Golfo

Publication type:

Article

Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese.

Published in:

Foods, 2023, v. 12, n. 20, p. 3796, doi. 10.3390/foods12203796

By:

Sun, Li;
Höjer, Annika;
Johansson, Monika;
Saedén, Karin Hallin;
Bernes, Gun;
Hetta, Mårten;
Gustafsson, Anders H.;
Dicksved, Johan;
Lundh, Åse

Publication type:

Article

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening.

Published in:

Foods, 2023, v. 12, n. 19, p. 3548, doi. 10.3390/foods12193548

By:

Ibrahim, Rasha A.;
Abd El-Salam, Baraka A.;
Alsulami, Tawfiq;
Ali, Hatem S.;
Hoppe, Karolina;
Badr, Ahmed Noah

Publication type:

Article

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk.

Published in:

Foods, 2023, v. 12, n. 17, p. 3302, doi. 10.3390/foods12173302

By:

Bettera, Luca;
Alinovi, Marcello;
D'Incecco, Paolo;
Gatti, Monica;
Carini, Eleonora;
Pellegrino, Luisa;
Bancalari, Elena

Publication type:

Article

Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks.

Published in:

Foods, 2023, v. 12, n. 12, p. 2332, doi. 10.3390/foods12122332

By:

Massouras, Theofilos;
Zoidou, Evangelia;
Baradaki, Zinovia;
Karela, Marianna

Publication type:

Article

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.

Published in:

Foods, 2023, v. 12, n. 11, p. 2176, doi. 10.3390/foods12112176

By:

Thodis, Panagiotis;
Kosma, Ioanna S.;
Nesseris, Konstantinos;
Badeka, Anastasia V.;
Kontominas, Michael G.

Publication type:

Article

Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese.

Published in:

Foods, 2023, v. 12, n. 9, p. 1855, doi. 10.3390/foods12091855

By:

Amer, Dina A.;
Albadri, Abdinn A. M.;
El-Hamshary, Hanaa A.;
Nehela, Yasser;
El-Hawary, Mohamed Y.;
Makhlouf, Abeer H.;
Awad, Sameh A.

Publication type:

Article

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening.

Published in:

Foods, 2023, v. 12, n. 8, p. 1703, doi. 10.3390/foods12081703

By:

Semeniuc, Cristina Anamaria;
Mandrioli, Mara;
Tura, Matilde;
Socaci, Beatrice Sabrina;
Socaciu, Maria-Ioana;
Fogarasi, Melinda;
Michiu, Delia;
Jimborean, Anamaria Mirela;
Mureşan, Vlad;
Ionescu, Simona Raluca;
Rotar, Mihaela Ancuţa;
Gallina Toschi, Tullia

Publication type:

Article

The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain.

Published in:

Foods, 2023, v. 12, n. 5, p. 987, doi. 10.3390/foods12050987

By:

Botondi, Rinaldo;
Lembo, Micaela;
Carboni, Cristian;
Eramo, Vanessa

Publication type:

Article

Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties.

Published in:

Foods, 2023, v. 12, n. 2, p. 370, doi. 10.3390/foods12020370

By:

Psomas, Evdoxios;
Sakaridis, Ioannis;
Boukouvala, Evridiki;
Karatzia, Maria-Anastasia;
Ekateriniadou, Loukia V.;
Samouris, Georgios

Publication type:

Article

The "Crosstalk" between Microbiota and Metabolomic Profile of Kefalograviera Cheese after the Innovative Feeding Strategy of Dairy Sheep by Omega-3 Fatty Acids.

Published in:

Foods, 2022, v. 11, n. 20, p. 3164, doi. 10.3390/foods11203164

By:

Tzora, Athina;
Nelli, Aikaterini;
Kritikou, Anastasia S.;
Katsarou, Danai;
Giannenas, Ilias;
Lagkouvardos, Ilias;
Thomaidis, Nikolaos S.;
Skoufos, Ioannis

Publication type:

Article