Works matching DE "COMPOSITION of cheese"
Results: 92
DEVELOPMENT AND CHARACTERIZATION OF A EWE’S CREAMY CHEESE WITH AROMATIC PLANTS.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 152
- By:
- Publication type:
- Article
The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture.
- Published in:
- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 502, doi. 10.15835/buasvmcn-agr:8807
- By:
- Publication type:
- Article
Effect of mineral salt replacement on properties of Turkish White cheese.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 46, doi. 10.15567/mljekarstvo.2018.0106
- By:
- Publication type:
- Article
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 37, doi. 10.15567/mljekarstvo.2018.0105
- By:
- 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:
- Publication type:
- Article
Sensory properties and chemical composition of Sharri cheese from Kosovo.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 4, p. 295, doi. 10.15567/mljekarstvo.2014.0409
- By:
- Publication type:
- Article
Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 170, doi. 10.15567/mljekarstvo.2014.0304
- By:
- Publication type:
- Article
Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94
- By:
- 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:
- Publication type:
- Article
Nutritional composition of four commercial cheeses made with buffalo milk.
- Published in:
- Journal of Food & Nutrition Research, 2016, v. 55, n. 3, p. 256
- By:
- Publication type:
- Article
Characterization of May bryndza cheese from various regions in Slovakia based on microbiological, molecular and principal volatile odorants examination.
- Published in:
- Journal of Food & Nutrition Research, 2015, v. 54, n. 3, p. 239
- By:
- Publication type:
- Article
PRODUCTION, COMPOSITION AND CHARACTERISTICS OF ORGANIC HARD CHEESE.
- Published in:
- Biotechnology in Animal Husbandry, 2016, v. 32, n. 4, p. 393, doi. 10.2298/BAH1604393P
- By:
- Publication type:
- Article
CORRELATION BETWEEN PROTEIN TO FAT RATIO OF MILK AND CHEMICAL PARAMETERS AND THE YIELD OF SEMI-HARD CHEESE.
- Published in:
- Biotechnology in Animal Husbandry, 2013, v. 29, n. 1, p. 145, doi. 10.2298/BAH1301145B
- By:
- Publication type:
- Article
Characterization of Free Fatty Acids Contents of Sudanese White Cheese during Storage.
- Published in:
- Journal of Advanced Scientific Research, 2013, v. 4, n. 1, p. 22
- By:
- Publication type:
- Article
The impact of some parameters on volatile compounds in hard type cheeses.
- Published in:
- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 74, doi. 10.17508/CJFST.2016.8.2.06
- By:
- Publication type:
- Article
Feeling the Effects of a Competitor’s Product Recall: Lessons Learned by Quebec SMEs in the Cheese Sector.
- Published in:
- Journal of International Food & Agribusiness Marketing, 2015, v. 27, n. 1, p. 1, doi. 10.1080/08974438.2012.755722
- By:
- Publication type:
- Article
The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions.
- Published in:
- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2017, v. 23, n. 1, p. 123, doi. 10.9775/kvfd.2016.15992
- By:
- Publication type:
- Article
Changes of Volatile Compounds of Herby Cheese During the Storage Period.
- Published in:
- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 3, p. 535, doi. 10.9775/kvfd.2012.7509
- By:
- Publication type:
- Article
Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 4, p. 303, doi. 10.1515/pjfns-2015-0034
- By:
- Publication type:
- Article
Isolation and Identification of Polar Lipids in Some Kind of Cheeses Using HPLC-ELSD.
- Published in:
- Assiut Journal of Agricultural Sciences, 2015, v. 46, n. 2, p. 30, doi. 10.21608/ajas.2015.556
- By:
- Publication type:
- Article
Acceleration of Ras Cheese Enzymes as Induced by Different Fruit Extract.
- Published in:
- Assiut Journal of Agricultural Sciences, 2015, v. 46, n. 2, p. 16, doi. 10.21608/ajas.2015.555
- By:
- Publication type:
- Article
DETECCIÓN DE Listeria spp Y Salmonella spp EN QUESO Y SU RELACION CON LAS CARACTERÍSTICAS FISICOQUIMICAS.
- Published in:
- Revista Politécnica, 2016, v. 12, n. 23, p. 91
- By:
- Publication type:
- Article
Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519
- By:
- Publication type:
- Article
Development and application of a new multiplex real‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 629, doi. 10.1111/1471-0307.12500
- By:
- Publication type:
- Article
Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 820, doi. 10.1111/1471-0307.12499
- By:
- Publication type:
- Article
Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 699, doi. 10.1111/1471-0307.12506
- By:
- Publication type:
- Article
Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, p. 81, doi. 10.1111/1471-0307.12423
- By:
- Publication type:
- Article
Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 506, doi. 10.1111/1471-0307.12403
- By:
- Publication type:
- Article
Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 354, doi. 10.1111/1471-0307.12369
- By:
- Publication type:
- Article
Enhancement of ester formation in Camembert cheese by addition of ethanol.
- Published in:
- International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 220, doi. 10.1111/1471-0307.12330
- By:
- Publication type:
- Article
Systematic approach to study temperature and time effects on yield of pasta filata cheese.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248
- By:
- Publication type:
- Article
A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 209, doi. 10.1111/1471-0307.12237
- By:
- Publication type:
- Article
Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193
- By:
- Publication type:
- Article
The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198
- By:
- Publication type:
- Article
Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 359, doi. 10.1111/1471-0307.12051
- By:
- Publication type:
- Article
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition.
- Published in:
- Grasas y Aceites, 2016, v. 67, n. 1, p. 1, doi. 10.3989/gya.0250151
- By:
- Publication type:
- Article
A comparative study of the fatty acid profiles in commercial sheep cheeses.
- Published in:
- Grasas y Aceites, 2014, v. 65, n. 4, p. 1, doi. 10.3989/gya.0460141
- By:
- Publication type:
- Article
Fatty Acid Profiles of Cow's Milk and Cheese as Affected by Mountain Pasture Type and Concentrate Supplementation.
- Published in:
- Animals (2076-2615), 2019, v. 9, n. 2, p. 68, doi. 10.3390/ani9020068
- By:
- Publication type:
- Article
Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types.
- Published in:
- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2017, v. 23, n. 1, p. 63
- By:
- Publication type:
- Article
COMPARATIVE STUDY OF THE MAXIMUM INCORPORATION OF ESSENTIAL FATTY ACIDS IN THE MANUFACTURE OF THE SANA VERSUS THE SPUN PASTE CHEESE.
- Published in:
- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2017, v. 16, n. Part B, p. 101
- By:
- Publication type:
- Article
CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE.
- Published in:
- Assiut Veterinary Medical Journal, 2017, v. 63, n. 154, p. 10, doi. 10.21608/avmj.2017.184228
- By:
- Publication type:
- Article
MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE.
- Published in:
- Assiut Veterinary Medical Journal, 2015, v. 61, n. 144, p. 151, doi. 10.21608/avmj.2015.170032
- By:
- Publication type:
- Article
Requeijão com teor reduzido de cloreto de sódio: caracterização físico-química e sensorial entre adolescentes.
- Published in:
- Ambiência, 2018, v. 14, n. 3, p. 662, doi. 10.5935/ambiencia.2018.03.16
- By:
- Publication type:
- Article
Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.
- Published in:
- Journal of Dairy Research, 2017, v. 84, n. 3, p. 329, doi. 10.1017/S0022029917000450
- By:
- Publication type:
- Article
Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.
- Published in:
- Journal of Dairy Research, 2016, v. 83, n. 4, p. 476, doi. 10.1017/S0022029916000649
- By:
- Publication type:
- Article
Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
- Published in:
- Journal of Dairy Research, 2015, v. 82, n. 1, p. 47, doi. 10.1017/S0022029914000703
- By:
- Publication type:
- Article
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.
- Published in:
- Journal of Dairy Research, 2014, v. 81, n. 4, p. 455, doi. 10.1017/S002202991400048X
- By:
- Publication type:
- Article
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.
- Published in:
- Journal of Dairy Research, 2012, v. 79, n. 4, p. 397, doi. 10.1017/S0022029912000313
- By:
- Publication type:
- Article
Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese.
- Published in:
- Journal of Dairy Research, 2012, v. 79, n. 4, p. 390, doi. 10.1017/S0022029912000209
- By:
- Publication type:
- Article
Influence of diet and rennet on the composition of goats’ milk and cheese.
- Published in:
- Journal of Dairy Research, 2011, v. 78, n. 2, p. 250, doi. 10.1017/S0022029911000161
- By:
- Publication type:
- Article