Works matching DE "PECORINO cheese"
Results: 22
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep's milk.
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- Italian Journal of Food Safety, 2017, v. 6, n. 1, p. 33, doi. 10.4081/ijfs.2017.6353
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Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 543, doi. 10.1111/1471-0307.12072
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Hygienic and physicochemical quality characterisation of artisanal and industrial Pecorino Calabrese cheese.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 595, doi. 10.1111/1471-0307.12093
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Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics.
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- International Food Research Journal, 2018, v. 25, n. 1, p. 399
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More Holes than Cheese: PDOs, Evocation and a Possible Solution.
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- European Food & Feed Law Review, 2015, v. 10, n. 3, p. 222
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Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese.
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- European Food Research & Technology, 2011, v. 233, n. 6, p. 931, doi. 10.1007/s00217-011-1593-7
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Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk.
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- Italian Journal of Animal Science, 2012, v. 11, n. 4, p. 426, doi. 10.4081/ijas.2012.e75
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Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.
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- Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 948, doi. 10.1111/j.1365-2672.2007.03513.x
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Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
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- Journal of Applied Microbiology, 2007, v. 103, n. 2, p. 427, doi. 10.1111/j.1365-2672.2006.03261.x
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Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).
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- Journal of Applied Microbiology, 2006, v. 101, n. 2, p. 353, doi. 10.1111/j.1365-2672.2006.02941.x
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Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo....
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- Journal of Applied Microbiology, 2000, v. 89, n. 2, p. 191, doi. 10.1046/j.1365-2672.2000.01109.x
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H- and C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese.
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- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 9, p. 1305, doi. 10.1007/s11746-011-1797-9
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CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF PECORINO D'ABRUZZO CHEESE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 4, p. 579
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CHEESE MAKING USING PIG RENNET AND CALF RENNET: MICROORGANISMS AND VOLATILE COMPOUNDS IN FARINDOLA EWE CHEESE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 153
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EFFECT OF REDUCED DRY SALTING ON THE CHARACTERISTICS OF PDO PECORINO ROMANO CHEESE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 134
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PECORINO OF APPENNINO REGGIANO CHEESE: EVALUATION OF RIPENING TIME USING SELECTED PHYSICAL PROPERTIES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 1, p. 54
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Use of Australian cardoon extract in the manufacture of ovine milk cheese – a comparison with commercial rennet preparations.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 7, p. 799, doi. 10.1046/j.1365-2621.2003.00735.x
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BEHAVIOR OF Escherichia coli O157 DURING THE MANUFACTURE AND RIPENING OF A TRADITIONAL SICILIAN RAW EWES' MILK CHEESE.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 48
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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 11, p. 2252, doi. 10.1002/jsfa.6944
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Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.
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- Journal of Dairy Research, 2014, v. 81, n. 4, p. 455, doi. 10.1017/S002202991400048X
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Cheese liking and consumer willingness to pay as affected by information about organic production.
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- Journal of Dairy Research, 2010, v. 77, n. 3, p. 280, doi. 10.1017/S0022029910000130
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Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures.
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- Journal of Dairy Research, 2007, v. 74, n. 3, p. 255, doi. 10.1017/S0022029907002464
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