Works matching DE "COMPOSITION of cheese"

Results: 92

Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 721, doi. 10.1007/s00217-017-2992-1

By:

Beatrice, Torracca;
Francesca, Pedonese;
Barbara, Turchi;
Filippo, Fratini;
Roberta, Nuvoloni

Publication type:

Article

Dietary supplementation of dairy cows with a docosahexaenoic acid-rich thraustochytrid, Aurantiochytrium limacinum: effects on milk quality, fatty acid composition and cheese making properties.

Published in:

Journal of Animal & Feed Sciences, 2019, v. 28, n. 1, p. 3, doi. 10.22358/jafs/105105/2019

By:

Moran, C. A.;
Morlacchini, M.;
Keegan, J. D.;
Warren, H.;
Fusconi, G.

Publication type:

Article

Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation.

Published in:

Journal of Animal & Feed Sciences, 2018, v. 27, n. 4, p. 361, doi. 10.22358/jafs/99600/2018

By:

Castellani, F.;
Bernardi, N.;
Vitali, A.;
Marone, E.;
Grotta, L.;
Martino, G.

Publication type:

Article

Isolation of Low-Molecular-Weight Taste Peptides from Vacherin Mont ?Or Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 943, doi. 10.1111/j.1365-2621.1991.tb14611.x

By:

MOJARRO-GUERRA, SANDRA H.;
AMADÒ, RENATO;
ARRIGONI, EVI;
SOLMS, JUERG

Publication type:

Article

The Traceability Study in the Process of Manufacturing the Cheese With Romano Hard Paste.

Published in:

Management of Sustainable Development, 2014, v. 6, n. 2, p. 75, doi. 10.1515/msd-2015-0011

By:

Tita, Mihaela-Adriana;
Cipariu, Adriana-Ioana

Publication type:

Article

Variation of the fatty acids in buffalo milk and cheese.

Published in:

Animal Biology & Animal Husbandry, 2013, v. 5, n. 2, p. 183

By:

Coroian, Aurelia;
Matea, Cristian T.;
Bele, Constantin;
Mireşan, Vioara;
Răducu, Camelia;
Odagiu, Antonia;
Dărăban, Stelian;
Coroian, Cristian O.

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:

MARTINI, MINA;
ALTOMONTE, IOLANDA;
DA SILVA SANT'ANA, AMANDA MARILIA;
SALARI, FEDERICA

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:

ŠAKOVÁ, NIKOLETA;
SÁDECKÁ, JANA;
LEJKOVÁ, JADŽA;
PUŠKÁROVÁ, ANDREA;
KOREŇOVÁ, JANKA;
KOLEK, EMIL;
VALÍK, ĽUBOMÍR;
KUCHTA, TOMÁŠ;
PANGALLO, DOMENICO

Publication type:

Article

TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ''BIENO CHEESE" IN THE REPUBLIC OF MACEDONIA.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 55

By:

DIMITROVSKA, Gordana;
SRBINOVSKA, Sonja;
PRESILSKI, Stefce;
MANEVSKA, Violeta;
KOCHOSKI, Ljupce;
JOSHESKA, Elena

Publication type:

Article

SEASONAL VARIATIONS' INFLUENCE ON CHEMICAL COMPOSITION OF COW MILK AND VIDRARU SEMI HARD CHEESE.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 144

By:

PRISACARU, Ancuta Elena;
APOSTOL, Laura

Publication type:

Article

APPLICATION OF TITRIMETRIC TECHNIQUE TO DETERMINE PHOSPHATES IN CHEESES.

Published in:

Food & Environment Safety, 2014, v. 13, n. 4, p. 372

By:

VOROBETS, Mariya;
KOBASA, Igor;
CHEBAN, Aureliya

Publication type:

Article

THE QUALITY OF THE SHARRI CHEESE IN THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL ASPECT.

Published in:

International Journal of Ecosystems & Ecology Sciences, 2013, v. 3, n. 3, p. 573

By:

Zymberaj, Ilirjana;
Shabani, L.;
Elshani, M.;
Jashari, B.

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:

Abdelaziz, Enass Abdelaziz Omer;
Hamid, Omer Ibrahim Ahmed

Publication type:

Article

The Quality Analysis of Cheese with Mould inside Dough.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 358

By:

Pavelková, Adriana;
Čuboň, Juraj;
Brijová, Soňa;
Hleba, Lukáš;
Kačániová, Miroslava

Publication type:

Article

Exploitation of acid-tolerant microbial species for the utilization of low-cost whey in the production of acetic acid and propylene glycol.

Published in:

Applied Microbiology & Biotechnology, 2018, v. 102, n. 18, p. 8023, doi. 10.1007/s00253-018-9174-3

By:

Veeravalli, Sathyanarayanan S.;
Mathews, Alexander P.

Publication type:

Article

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).

Published in:

Genetics Selection Evolution, 2016, v. 48, p. 1, doi. 10.1186/s12711-016-0263-4

By:

Bergamaschi, Matteo;
Cecchinato, Alessio;
Biasioli, Franco;
Gasperi, Flavia;
Martin, Bruno;
Bittante, Giovanni

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:

Abd EL-Rahim, A. M.;
Mohran, M. A.;
El-Gendy, S. M.;
Hassan, A. I.

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:

El-Hawary, M. A.;
Adel Talbe, M. S.;
Samar, I. T.;
Eid, Mai H. M.

Publication type:

Article

Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil.

Published in:

Journal of Chemical Health Risks, 2015, v. 5, n. 1, p. 21

By:

Keyvani, Majid;
Bolandi, Marzieh

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:

Bergamaschi, Matteo;
Bittante, Giovanni

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:

Ranucci, David;
Garofalo, Angela;
Urbani, Eleonora;
Rea, Stefano;
Loschi, Anna Rita;
Stocchi, Roberta;
Miraglia, Dino;
Branciari, Raffaella

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:

Erkaya, Tuba;
Şengul, Mustafa

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:

Branciari, Raffaella;
Mughetti, Laura;
Ranucci, David;
Miraglia, Dino;
Valiani, Andrea;
Acuti, Gabriele;
Selvaggini, Roberto;
Trabalza-Marinucci, Massimo

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:

Niro, Serena;
Fratianni, Alessandra;
Mignogna, Rossella;
Tremonte, Patrizio;
Sorrentino, Elena;
Panfili, Gianfranco

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:

Faccia, Michele;
Mastromatteo, Marianna;
Conte, Amalia;
Del Nobile, Matteo Alessandro

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:

Baquero, María Fresno;
Álvarez Ríos, Sergio;
Rodríguez, Elena Rodríguez;
Romero, Carlos Díaz;
Martín, Jacinto Darias

Publication type:

Article

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 155, doi. 10.4025/actascitechnol.v37i1.19744

By:

Junior, dos Santos, Tiago;
Pieretti, Gabriella Giani;
Marques, Diego Rodrigues;
da Silva Scapim, Mônica Regina;
Branco, Ivanise Guilherme;
Madrona, Grasiele Scaramal

Publication type:

Article

Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.

Published in:

Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 810, doi. 10.5513/JCEA01/19.4.2202

By:

DOLENČIĆ ŠPEHAR, Iva;
TUDOR KALIT, Milna;
KALIT, Samir

Publication type:

Article

Proteolysis of Livanjski cheese during ripening.

Published in:

Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1320, doi. 10.5513/JCEA01/17.4.1852

By:

KALIT, Samir;
MATIĆ, Anto;
SALAJPAL, Krešimir;
SARIĆ, Zlatan;
KALIT, Milna TUDOR

Publication type:

Article

NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK.

Published in:

Pakistan Journal of Science, 2015, v. 67, n. 3, p. 230

By:

Mohsin, S.;
Salariya, A. M.;
Rashid, A. A.;
Choudhry, S.

Publication type:

Article

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4459, doi. 10.1002/jsfa.8309

By:

Cuevas‐González, Paúl F;
Heredia‐Castro, Priscilia Y;
Méndez‐Romero, José I;
Hernández‐Mendoza, Adrián;
Reyes‐Díaz, Ricardo;
Vallejo‐Cordoba, Belinda;
González‐Córdova, Aarón F

Publication type:

Article

Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4337, doi. 10.1002/jsfa.7640

By:

Silva, Roberto A;
Bezerra, Vilma S;
Pimentel, Maria do Carmo B;
Porto, Ana Lúcia F;
Cavalcanti, Maria Taciana H;
Filho, José Luiz L

Publication type:

Article

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 851, doi. 10.1002/jsfa.7011

By:

Arenas, Ricardo;
González, Leticia;
Sacristán, Noelia;
Tornadijo, María E;
Fresno, José M

Publication type:

Article

Changes of Texture, Microstructure and Free Fatty Acid Contents of Lighvan Cheese during Accelerated Ripening with Lipase.

Published in:

Journal of Agricultural Science & Technology, 2014, v. 16, n. 1, p. 113

By:

Aminifar, M.;
Emam-Djomeh, Z.

Publication type:

Article

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.

Published in:

World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 1, p. 127, doi. 10.1007/s11274-012-1165-4

By:

Zhang, Li;
Zhang, Xue;
Liu, Chunhong;
Li, Changying;
Li, Shengyu;
Li, Tiezhu;
Li, Da;
Zhao, Yujuan;
Yang, Zhennai

Publication type:

Article

Plant extract and essential oils added as antimicrobials to cheeses: a review.

Published in:

Ciência Rural, 2017, v. 47, n. 8, p. 1, doi. 10.1590/0103-8478cr20160908

By:

dos Santos Gouvea, Fabiola;
Rosenthal, Amauri;
da Rocha Ferreira, Elisa Helena

Publication type:

Article

AUGALINIŲ RIEBALŲ PRIEDO IR LAIKYMO TRUKMES ĮTAKA LIETUVOS ĮMONĖSE GAMINAMŲ FERMENTINIO SŪRIO PRODUKTŲ KOKYBEI.

Published in:

Veterinarija ir Zootechnika, 2012, v. 58, n. 80, p. 47

By:

Mieželienė, Aldona;
Alenčikienė, Gitana;
Garmienė, Galina;
Zaborskienė, Gintarė;
Narkevičius, Raimundas

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:

Corazzin, Mirco;
Romanzin, Alberto;
Sepulcri, Angela;
Pinosa, Maurizio;
Piasentier, Edi;
Bovolenta, Stefano

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:

Akan, Ecem;
Kinik, Ozer

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:

Barać, Miroljub;
Kresojević, Mirjana;
Špirović-Trifunović, Bojana;
Pešić, Mirjana;
Vučić, Tanja;
Kostić, Aleksandar;
Despotović, Saša

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

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:

Rysha, Agim;
Delaš, Frane

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:

Matić, Anto;
Kalit, Samir;
Salajpal, Krešimir;
Ivanković, Stanko;
Sarić, Zlatan

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:

Valkaj, Kristijan;
Zimmermann, Boris;
Kalit, Samir;
Rako, Ante;
Baranović, Goran

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

Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese.

Published in:

Biologia, 2018, v. 73, n. 4, p. 403, doi. 10.2478/s11756-018-0039-0

By:

Nottagh, Sahar;
Hesari, Javad;
Peighambardoust, Seyed Hadi;
Rezaei-Mokarram, Reza;
Jafarizadeh-Malmiri, Hoda

Publication type:

Article

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:

Guiné, Raquel P. F.;
Teixeira-Lemos, Edite;
Ribeiro, Paulo;
Ferreira, Marina;
Margarida Oliveira, Ana;
Rita Teixeira, Ana;
Castro, Beatriz;
Rodrigues, Rute;
Santos, Samuel;
Rodrigues, Adriana;
Santos, Andreia

Publication type:

Article

CURD CHEESE STORAGED IN MODIFIED PACKAGING WITH EXTRACT OF GARLIC AND THYME: VARIATION OF SOME PHYSICO-CHEMICAL PARAMETERS.

Published in:

Carpathian Journal of Food Science & Technology, 2012, v. 4, n. 2, p. 1

By:

Nicula, Camelia;
Lungu, Dora;
Peter, Anca;
Mihaly-Cozmuta, Anca;
Mihaly-Cozmuta, Leonard

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:

AKPINAR, Aslı;
YERLİKAYA, Oktay;
KINIK, Özer;
UYSAL, Harun Raşit;
KAHRAMAN, Cihan;
KOREL, Figen

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:

KAVAZ, Arzu;
BAKIRCI, İhsan;
KABAN, Güzin

Publication type:

Article