Works matching DE "CHEESE varieties"

Results: 523

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

Use of SDS-PAGE of cell-wall proteins for rapid differentiation of Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus.

Published in:

Biotechnology Letters, 2000, v. 22, n. 12, p. 1003, doi. 10.1023/a:1005645422298

By:

Hébert, E.M.;
Raya, R.R.;
de Giori, G.S.

Publication type:

Article

Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 873, doi. 10.1007/s00217-010-1336-1

By:

Boubellouta, Tahar;
Karoui, Romdhane;
Lebecque, Annick;
Dufour, Éric

Publication type:

Article

Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data.

Published in:

European Food Research & Technology, 2007, v. 225, n. 5/6, p. 707

By:

MÃ¡ria KoreÅovskÃ¡;
Milan Suhaj

Publication type:

Article

Application of a polymerase chain reaction to detect adulteration of ovine cheeses with caprine milk.

Published in:

European Food Research & Technology, 2007, v. 225, n. 3/4, p. 345

By:

Inés Díaz;
Isabel Alonso;
Violeta Fajardo;
Irene Martín;
Pablo Hernández;
Teresa Lacarra;
Rosario de Santos

Publication type:

Article

Say cheese.

Published in:

Marketing Research, 2006, v. 18, n. 2, p. 5

By:

Grapentine, Terry

Publication type:

Article

Evaluation of some processed cheese spreads and sauces available in the Egyptian market.

Published in:

Annals of Agricultural Science Moshtohor, 2017, v. 55, n. 2, p. 321

By:

EL-Alfy, M. B.;
Shenana, M. E.;
Gemiel, Dalia G.;
Abdou, Sania M.

Publication type:

Article

Assessing oil accumulation in the oleaginous yeast Cystobasidium oligophagum JRC1 using dairy waste cheese whey as a substrate.

Published in:

3 Biotech, 2019, v. 9, n. 5, p. N.PAG, doi. 10.1007/s13205-019-1701-0

By:

Vyas, Sachin;
Chhabra, Meenu

Publication type:

Article

The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 727, doi. 10.1111/j.1365-2621.2004.00837.x

By:

Ozer, Hamdi Barbaros;
Uraz, Güven;
Beyzi-Yilmaz, Ebru;
Atasoy, Ahmet Ferit

Publication type:

Article

Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 109, doi. 10.1046/j.0950-5423.2003.00750.x

By:

Konuklar, G.;
Inglett, G.E;
Carriere, C.J.;
Felker, F.C.

Publication type:

Article

OVEN COOKING AS ALTERNATIVE TO SMOKING: EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF CIRCASSIAN CHEESE DURING STORAGE AND DETERMINATION OF PAH CONTENTS.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 149

By:

Gul, Osman;
Aydemir, Oguz;
Atalar, Ilyas;
Mortas, Mustafa;
Dervisoglu, Muhammet

Publication type:

Article

THE EFFECTS ON CONTAGIOUS MASTITIS PATHOGENS IN BULK TANK MILK ON PHYSICOCHEMICAL PROPERTIES OF IRANIAN WHITE CHEESE.

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 4, p. 173

By:

Gheisari, Hamid Reza;
Berizi, Enayat;
Majlesi, Majid;
Nasri, Atefeh;
Roozbahani, Narges Eskandari

Publication type:

Article

EFFICIENCY OF THE NANO-PACKAGES BASED ON AG-TIO<sub>2</sub> IN PRESERVING THE FRESH CHEESE FROM COW MILK AND YOGURT.

Published in:

Carpathian Journal of Food Science & Technology, 2012, v. 4, n. 1, p. 22

By:

Mare, Alexandra;
Bob, Ioana

Publication type:

Article

Standardizing the Processing Parameters to Obtain Mozzarella Cheese from Partially Homogenized Milk.

Published in:

Productivity, 2016, v. 57, n. 1, p. 51

By:

JANA, ATANU;
MAHAGAONKAR, AKSHAY;
MODHA, HIRAL;
APARNAHTI, K. D.

Publication type:

Article

Genome-Wide Profiling of Enterotoxigenic Staphylococcus aureus Strains Used for the Production of Naturally Contaminated Cheeses.

Published in:

Genes, 2020, v. 11, n. 1, p. 33, doi. 10.3390/genes11010033

By:

Macori, Guerrino;
Bellio, Alberto;
Bianchi, Daniela Manila;
Chiesa, Francesco;
Gallina, Silvia;
Romano, Angelo;
Zuccon, Fabio;
Cabrera-Rubio, Raúl;
Cauquil, Alexandra;
Merda, Déborah;
Auvray, Fréderic;
Decastelli, Lucia

Publication type:

Article

EVALUATION OF BIOCHEMICAL AND MICROBIOLOGICAL CHANGES OCCURRING IN FRESH CHEESE WITH ESSENTIAL OILS DURING STORAGE TIME.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2019, v. 64, n. 2, Tom 2, p. 527, doi. 10.24193/subbchem.2019.2.45

By:

FOGARASI, MELINDA;
SOCACI, SONIA A.;
FOGARASI, SZABOLCS;
JIMBOREAN, MIRELA;
POP, CARMEN;
TOFANĂ, MARIA;
ROTAR, ANCA;
TIBULCA, DORIN;
SALAGEAN, DAN;
SALANTA, LIANA

Publication type:

Article

SELECTION OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY MANUFACTURED CHEESE VARIETIES.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2010, p. 23

By:

Emese, Both;
Éva, György;
Beáta, Ábrahám;
Ildikó, Miklóssy;
Szabolcs, Lányi

Publication type:

Article

Fatty acid specific δ<sup>13</sup>C values reveal earliest Mediterranean cheese production 7,200 years ago.

Published in:

PLoS ONE, 2018, v. 13, n. 9, p. 1, doi. 10.1371/journal.pone.0202807

By:

McClure, Sarah B.;
Magill, Clayton;
Podrug, Emil;
Moore, Andrew M. T.;
Harper, Thomas K.;
Culleton, Brendan J.;
Kennett, Douglas J.;
Freeman, Katherine H.

Publication type:

Article

Micobiota do Queijo Artesanal Serrano produzido em Santa Catarina, Brasil.

Published in:

Revista de Ciencias Agroveterinarias, 2019, v. 18, n. 4, p. 536, doi. 10.5965/223811711832019536

By:

Nunes Pereira, Marcella;
Regina da Silva, Juliana;
Fernandes Freire, Ítala Sabrina;
Colletti Escatolin, Lívia;
Caon Tallamini, Stéfano

Publication type:

Article

Surface microbial consortia from Livarot, a French smear-ripened cheese.

Published in:

Canadian Journal of Microbiology, 2011, v. 57, n. 8, p. 651, doi. 10.1139/w11-050

By:

Larpin-Laborde, Sandra;
Imran, Muhammad;
Bonaïti, Catherine;
Bora, Nagamani;
Gelsomino, Roberto;
Goerges, Stefanie;
Irlinger, Françoise;
Goodfellow, Michael;
Ward, Alan C.;
Vancanneyt, Marc;
Swings, Jean;
Scherer, Siegfried;
Guéguen, Micheline;
Desmasures, Nathalie

Publication type:

Article

Identity, feeling of belonging and collective action in localized agrifood systems. Example of the Serrano cheese in the Campos de Cima da Serra, Brazil.

Published in:

Cahiers Agriculture, 2019, v. 28, n. 4, p. 1, doi. 10.1051/cagri/2019028

By:

Pachoud, Carine

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

A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening.

Published in:

Journal of Applied Microbiology, 2003, v. 95, n. 6, p. 1235, doi. 10.1046/j.1365-2672.2003.02086.x

By:

O'Sullivan, L.;
Ross, R. P.;
Hill, C.

Publication type:

Article

Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 116, p. 160, doi. 10.1016/j.fbp.2019.05.003

By:

Aldalur, Ane;
Ong, Lydia;
Bustamante, María Ángeles;
Gras, Sally L.;
Barron, Luis Javier R.

Publication type:

Article

Molecular analysis of the glutamate decarboxylase locus in Streptococcus thermophilus ST110.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2012, v. 39, n. 7, p. 957, doi. 10.1007/s10295-012-1114-0

By:

Somkuti, G.;
Renye, J.;
Steinberg, D.

Publication type:

Article

Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 1, p. 33, doi. 10.21608/jfds.2020.77974

By:

Abd- El Rahim, A. M.;
Sadek, Shaymaa H.;
Mohran, M. A.

Publication type:

Article

Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 1, p. 23, doi. 10.21608/jfds.2020.77969

By:

Hamad, M. N. F.;
El-Kadi, S. M. L.;
Megahed, Nayra A. M.

Publication type:

Article

Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 12, p. 509, doi. 10.21608/jfds.2019.77370

By:

Abd El- Rahim, A. M.

Publication type:

Article

Effect of Nutrition on flaxseed Supplementation to Lactating Goats on Physiochemical and Nutritional Properties of Domiati Cheese in Halayeb, Shalateen and Abu Ramad Triangle of Egypt.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 11, p. 413, doi. 10.21608/jfds.2019.64384

By:

El-Shafei, Samah M. S.;
Ibrahim, A. H.;
Abdeen, E. M. M.

Publication type:

Article

Fotification of Karish Cheese with Calcium by Means of Using Calcium Chloride or Casein Co-Precipitates Containing High Calcium.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 9, p. 309, doi. 10.21608/jfds.2019.54698

By:

Sakr, Hanaa S. A.;
El-Nawasany, Lamiaa I.;
Mehanna, N. M.

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

Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 2, p. 31

By:

Abed El Malek, F. A.;
Osman, S. A.;
Younis, N. A.

Publication type:

Article

Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 2, p. 93

By:

Basiony, Monira M. M.;
El-Nimer, Amal M. M.;
El-Gandour, A. A.

Publication type:

Article

Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 2, p. 99

By:

Ghita, Ebtisam I.;
Hassan, M. N. A.;
Hamad, E. A.;
Elaaser, Y. M.

Publication type:

Article

Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes.

Published in:

Journal of Food & Dairy Sciences, 2016, v. 7, n. 8, p. 363

By:

Ali, A. A.;
Abd EI-Gbany, I. H. I.;
Zeidan, M.;
Kheder, Ayat A.

Publication type:

Article

First Isolation and Molecular Detection of Autochthonous Potential Probiotic Lactobacilli Isolates from Iranian Traditional Poosti Cheese and their Antioxidative Activity.

Published in:

Biological Journal of Microorganism, 2020, v. 8, n. 32, p. 25

By:

Abdali, Hassan;
Saei-Dehkordi, S. Siavash;
Mobini-Dehkordi, Mohsen;
Abtahi-Froushani, S. Meysam

Publication type:

Article

Application of triplex-PCR with an innovative combination of 3 pairs of primers for the detection of milk's animal origin in cheese and yoghurt.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 2, p. 239, doi. 10.1017/S0022029920000242

By:

Tsirigoti, Evanthia;
Katsirma, Zoi;
Papadopoulos, Athanasios I.;
Samouris, Georgios;
Ekateriniadou, Loukia V.;
Boukouvala, Evridiki

Publication type:

Article

Identification of bacterial hazards in the production of artisan fresh cheese in Cuba.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 2, p. 263, doi. 10.1017/S0022029920000217

By:

Martínez, Ailin;
Montes de Oca, Nivian;
Armenteros, Mabelín;
Uffo, Odalys;
Riverón, Yamilka;
González, Dayaimi;
Remón, Dianys;
Benone Paes, Severino;
Adrião, Manoel;
Farías de Andrade, Soraya;
Villoch, Alejandra

Publication type:

Article

Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 1, p. 117, doi. 10.1017/S0022029919000906

By:

Jurado, Miguel;
Vicente, Carlos Javier

Publication type:

Article

The impact of sodium chloride reduction on Grana-type cheese production and quality.

Published in:

Journal of Dairy Research, 2019, v. 86, n. 4, p. 470, doi. 10.1017/S0022029919000797

By:

Tidona, Flavio;
Bernardi, Marco;
Francolino, Salvatore;
Ghiglietti, Roberta;
Hogenboom, Johannes A.;
Locci, Francesco;
Zambrini, Vittorio;
Carminati, Domenico;
Giraffa, Giorgio

Publication type:

Article

Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation.

Published in:

Journal of Dairy Research, 2019, v. 86, n. 3, p. 368, doi. 10.1017/S0022029919000487

By:

Borges, Joyce Valle;
de Souza, José Augusto;
Fagnani, Rafael;
Nobre Costa, Giselle;
Sifuentes dos Santos, Joice

Publication type:

Article

Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese.

Published in:

Journal of Dairy Research, 2019, v. 86, n. 1, p. 120, doi. 10.1017/S0022029918000870

By:

Cuffia, Facundo;
Bergamini, Carina Viviana;
Wolf, Irma Verónica;
Hynes, Erica Ruth;
Perotti, María Cristina

Publication type:

Article

Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 2, p. 226, doi. 10.1017/S0022029918000237

By:

Alexandraki, Voula;
Moatsou, Golfo

Publication type:

Article

Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 4, p. 499, doi. 10.1017/S0022029915000539

By:

Piscopo, Amalia;
Zappia, Angela;
de Bruno, Alessandra;
Poiana, Marco

Publication type:

Article

Comparative study of the paracasein fraction of two ewe's milk cheese varieties.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 4, p. 491, doi. 10.1017/S0022029915000254

By:

Panteli, Maria;
Zoidou, Evangelia;
Moatsou, Golfo

Publication type:

Article

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 3, p. 375, doi. 10.1017/S0022029915000175

By:

Costabel, Luciana M.;
Bergamini, Carina V.;
Pozza, Leila;
Cuffia, Facundo;
Candioti, Mario C.;
Hynes, Erica

Publication type:

Article

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 51, doi. 10.1017/S0022029912000738

By:

Alonso, Rocío;
Picon, Antonia;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 2, p. 168, doi. 10.1017/S0022029912000052

By:

Zamora, Anna;
Ferragut, Victoria;
Quevedo, Joan Miquel;
Guamis, Buenaventura;
Trujillo, Antonio-José

Publication type:

Article

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.

Published in:

Journal of Dairy Research, 2011, v. 78, n. 1, p. 80, doi. 10.1017/S0022029910000841

By:

Alvarenga, Nuno;
Canada, João;
Sousa, Isabel

Publication type:

Article

Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese.

Published in:: Journal of Dairy Research, 2010, v. 77, n. 4, p. 385, doi. 10.1017/S0022029910000269
Publication type:: Article