Works matching Cheese

Results: 5000

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

Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.

Published in:

Microorganisms, 2023, v. 11, n. 7, p. 1735, doi. 10.3390/microorganisms11071735

By:

Korena, Kristyna;
Krzyzankova, Miroslava;
Florianova, Martina;
Karasova, Daniela;
Babak, Vladimir;
Strakova, Nicol;
Juricova, Helena

Publication type:

Article

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13262

By:

Deju Zhang;
Kai Jiang;
Hui Luo;
Xiaorui Zhao;
Peng Yu;
Yiming Gan

Publication type:

Article

Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim).

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 330, doi. 10.1111/j.1365-2621.2006.01442.x

By:

Kurultay, Şefik;
Öksüz, Ömer;
Taş, Mahire

Publication type:

Article

Effects of Enterococcus faecalis and Enterococcus faecium, Isolated from Traditional Lighvan Cheese, on Physicochemical and Sensory Characteristics of Iranian UF White Cheese.

Published in:

Journal of Agricultural Science & Technology, 2012, v. 14, n. 5, p. 1023

By:

Rasouli Pirouzian, H.;
Hesari, J.;
Farajnia, S.;
Moghaddam, M.;
Ghiassifar, Sh.

Publication type:

Article

INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS.

Published in:

JAPS: Journal of Animal & Plant Sciences, 2020, v. 30, n. 1, p. 212, doi. 10.36899/japs.2020.1.0024

By:

Gulzar, N.;
Sameen, A.;
Rafiq, S.;
Huma, N.;
Murtaza, M. S.

Publication type:

Article

Elaboración de un queso procesado tipo untable obtenido a partir de queso costeño.

Published in:

Información Tecnológica, 2020, v. 31, n. 2, p. 187, doi. 10.4067/S0718-07642020000200187

By:

Arteaga-Márquez, Margarita R.;
Hernández-Hernández, Héctor L.;
Peñate-Quiroz, César D.

Publication type:

Article

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 35, doi. 10.1111/1471-0307.13009

By:

Kayihura, Joseph F

Publication type:

Article

The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 416, doi. 10.1111/1471-0307.12591

By:

Salum, Pelin;
Erbay, Zafer;
Selli, Serkan

Publication type:

Article

INFLUENCE OF MOZZARELLA AND SEMI-RIPENED CHEDDAR CHEESE AMALGAMATIONS ON THE CHEMICAL COMPOSITION AND TEXTURAL ATTRIBUTES OF PROCESSED PIZZA CHEESE.

Published in:

Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 1, p. 209, doi. 10.21162/PAKJAS/16.3718

By:

Gulzar, Nabila;
Sameen, Aysha;
Huma, Nuzhat;
Shahid, Muhammad

Publication type:

Article

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type.

Published in:

Journal of Applied Microbiology, 2008, v. 105, n. 3, p. 884, doi. 10.1111/j.1365-2672.2008.03813.x

By:

Milesi, M. M.;
McSweeney, P. L. H.;
Hynes, E. R.

Publication type:

Article

The influence of the texture and color of goat's salad cheese on the emotional reactions of consumers compared to cow's milk cheese and Feta cheese.

Published in:

European Food Research & Technology, 2023, v. 249, n. 5, p. 1257, doi. 10.1007/s00217-023-04211-2

By:

Kaczyński, Łukasz K.;
Cais-Sokolińska, Dorota;
Bielska, Paulina;
Teichert, Joanna;
Biegalski, Jakub;
Yiğit, Aslı;
Chudy, Sylwia

Publication type:

Article

CHEESE MAKING USING PIG RENNET AND CALF RENNET: MICROORGANISMS AND VOLATILE COMPOUNDS IN FARINDOLA EWE CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 153

By:

DI GIACOMO, F.;
CASOLANI, N.;
SIGNORE, A. DEL

Publication type:

Article

Caracterización del lactosuero y requesón proveniente del proceso de elaboración de queso cocido (asadero) región Sonora.

Published in:

Nova Scientia, 2019, v. 11, n. 23, p. 220, doi. 10.21640/ns.v11i23.2072

By:

Mazorra Manzano, Miguel A.;
Ramírez Montejo, Hibrain;
Lugo Sánchez, María Elena;
González Córdova, Aarón F.;
Vallejo Córdoba, Belinda

Publication type:

Article

Тулумско сирене - технология на производство и основни характеристики

Published in:

Journal of Mountain Agriculture on the Balkans (JMAB), 2018, v. 21, n. 3, p. 1

By:

Димитрова, Катя;
Вучков, Атанас

Publication type:

Article

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 667, doi. 10.3390/fermentation9070667

By:

Genet, Blandine M. L.;
Sedó Molina, Guillermo Eduardo;
Wätjen, Anders Peter;
Barone, Giovanni;
Albersten, Kristian;
Ahrné, Lilia M.;
Hansen, Egon Bech;
Bang-Berthelsen, Claus H.

Publication type:

Article

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C483, doi. 10.1111/j.1750-3841.2007.00539.x

By:

Brickley, C. A.;
Auty, M. A. E.;
Piraino, P.;
McSweeney, P. L. H.

Publication type:

Article

超高压处理对奶油奶酪质构、风味及货架期的影响.

Published in:

Food & Machinery, 2023, n. 8, p. 110, doi. 10.13652/j.spjx.1003.5788.2023.80180

By:

张园园;
刘振民;
郑远荣

Publication type:

Article

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 230, doi. 10.1016/j.fbp.2020.05.010

By:

Kendirci, Perihan;
Salum, Pelin;
Bas, Deniz;
Erbay, Zafer

Publication type:

Article

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 287, doi. 10.1016/j.fbp.2019.07.016

By:

Bas, Deniz;
Kendirci, Perihan;
Salum, Pelin;
Govce, Gokce;
Erbay, Zafer

Publication type:

Article

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 404, doi. 10.3390/fermentation10080404

By:

Kalit, Samir;
Dolenčić Špehar, Iva;
Rako, Ante;
Bendelja Ljoljić, Darija;
Kirdar, Seval Sevgi;
Tudor Kalit, Milna

Publication type:

Article

Determination of the Physicochemical Properties and Fatty Acid Composition of Some Cheese Types with Geographical Indication in Thrace Region.

Published in:

Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci), 2022, v. 32, n. 3, p. 477, doi. 10.29133/yyutbd.1093329

By:

SUBAŞI, Kübra;
SİVRİ, Göksel TIRPANCI;
TAŞAN, Murat;
ÖKSÜZ, Ömer

Publication type:

Article

Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market.

Published in:

Microorganisms, 2023, v. 11, n. 2, p. 521, doi. 10.3390/microorganisms11020521

By:

Tirloni, Erica;
Bernardi, Cristian;
Celandroni, Francesco;
Mazzantini, Diletta;
Massimino, Mariacristina;
Stella, Simone;
Ghelardi, Emilia

Publication type:

Article

The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening.

Published in:

Microorganisms, 2023, v. 11, n. 1, p. 66, doi. 10.3390/microorganisms11010066

By:

Kazou, Maria;
Gavriil, Alkmini;
Kalagkatsi, Olga;
Paschos, Theodoros;
Tsakalidou, Effie

Publication type:

Article

Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese- Dd ukbokki Rice Cake.

Published in:

Microorganisms, 2021, v. 9, n. 5, p. 1044, doi. 10.3390/microorganisms9051044

By:

Kim, Jeong-A.;
Kim, Geun-Su;
Choi, Se-Mi;
Kim, Myeong-Seon;
Kwon, Do-Young;
Kim, Sang-Gu;
Lee, Sang-Yun;
Lee, Kang-Wook;
Succi, Mariantonietta;
Sorrentino, Elena

Publication type:

Article

Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 62, doi. 10.1002/fsn3.1889

By:

Hamdy, Ahmed M.;
Ahmed, Mahmoud E.;
Mehta, Dipakkumar;
Elfaruk, Mohamed Salem;
Hammam, Ahmed R. A.;
El‐Derwy, Yaser M. A.

Publication type:

Article

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis.

Published in:

Metabolites (2218-1989), 2021, v. 11, n. 6, p. 333, doi. 10.3390/metabo11060333

By:

Kandasamy, Sujatha;
Yoo, Jayeon;
Yun, Jeonghee;
Kang, Han-Byul;
Seol, Kuk-Hwan;
Ham, Jun-Sang

Publication type:

Article

Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults.

Published in:

Life (2075-1729), 2023, v. 13, n. 4, p. 923, doi. 10.3390/life13040923

By:

Papagianni, Olga;
Voutsa, Angeliki;
Katira, Olga;
Potsaki, Panagiota;
Almpounioti, Kalliopi;
Tzitziri, Konstantina;
Skalkos, Dimitrios;
Koutelidakis, Antonios E.

Publication type:

Article

Blok Tip Eritme Peynirinden Üretilen Peynir Cipslerinin Bazı Özellikleri.

Published in:

Academic Food Journal / Akademik GIDA, 2021, v. 19, n. 2, p. 177, doi. 10.24323/akademik-gida.977293

By:

Albay, Zehra;
İşliyen, Tuğçe;
Yıldırım, Yoldaş;
Şimşek, Bedia

Publication type:

Article

Free fatty acids and other volatile compounds for the characterisation of 'Vastedda della valle del Belice' cheese Acidos grasos libres y otros constituyentes volatiles para la caracterizacion de queso 'Vastedda della vella del Belice'.

Published in:

CyTA: Journal of Food, 2010, v. 8, n. 3, p. 237, doi. 10.1080/19476330903450282

By:

Verzera, A.;
Condurso, C.;
Ziino, M.;
Romeo, V.;
Todaro, M.;
Conte, F.;
Dima, G.

Publication type:

Article

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1220, doi. 10.1111/1541-4337.12519

By:

Sharma, Prateek;
Segat, Annalisa;
Kelly, Alan L.;
Sheehan, Jeremiah J.

Publication type:

Article

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 2, p. 733, doi. 10.1111/1541-4337.12524

By:

Bansal, Venus;
Mishra, Santosh Kumar

Publication type:

Article

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1636, doi. 10.1111/1541-4337.12486

By:

Kamimura, Bruna A.;
Magnani, Marciane;
Luciano, Winnie A.;
Campagnollo, Fernanda B.;
Pimentel, Tatiana C.;
Alvarenga, Verônica O.;
Pelegrino, Beatriz O.;
Cruz, Adriano G.;
Sant'Ana, Anderson S.

Publication type:

Article

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 371, doi. 10.1111/1541-4337.12332

By:

Bertuzzi, Andrea S.;
McSweeney, Paul L. H.;
Rea, Mary C.;
Kilcawley, Kieran N.

Publication type:

Article

Milk quality and cheese diversification.

Published in:

Irish Journal of Agricultural & Food Research, 2013, v. 52, n. 2, p. 243

By:

Sheehan, J. J. (Diarmuid)

Publication type:

Article

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.

Published in:

Food Technology & Biotechnology, 2020, v. 58, n. 2, p. 128, doi. 10.17113/ftb.58.02.20.6439

By:

Kostelac, Deni;
Vrdoljak, Marija;
Markov, Ksenija;
Delai, Ivančica;
Jug, Tjaša;
Kljusurić, Jasenka Gajdoš;
Jakopović, Željko;
Čanak, Iva;
Jelić, Marko;
Frece, Jadranka

Publication type:

Article

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella.

Published in:

Food Technology & Biotechnology, 2020, v. 58, n. 1, p. 91, doi. 10.17113/ftb.58.01.20.6386

By:

Franceschi, Piero;
Malacarne, Massimo;
Faccia, Michele;
Rossoni, Attilio;
Santus, Enrico;
Formaggioni, Paolo;
Summer, Andrea

Publication type:

Article

Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese.

Published in:

Journal of Applied Sciences & Environmental Management, 2020, v. 24, n. 3, p. 537, doi. 10.4314/jasem.v24i3.23

By:

PAUL, T.;
ADEJUMO, B. A.;
OKOSA, I.;
CHIDINMA-EDEH, C. E.

Publication type:

Article

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.

Published in:

Molecules, 2024, v. 29, n. 7, p. 1533, doi. 10.3390/molecules29071533

By:

Stachelska, Milena Alicja;
Ekielski, Adam;
Karpiński, Piotr;
Żelaziński, Tomasz;
Kruszewski, Bartosz

Publication type:

Article

MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE-BRINED CHEESE DURING RIPENNING PERIOD.

Published in:

Journal of Agriculture & Plant Sciences, 2024, v. 22, n. 2, p. 39, doi. 10.46763/JAPS2422239m

By:

Borche, Makarijoski;
Najdovski, Blagojche

Publication type:

Article

DİL PEYNİRLERİNDEN ÜRETİLEN PEYNİR CİPSLERİNİN BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ.

Published in:

SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 1, p. 57, doi. 10.21923/jesd.1129110

By:

UĞUR, Sümeyra;
ŞİMŞEK, Bedia

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

Innovations in dairy technology: probiotics in Turkish white cheese production.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 10, p. 8577, doi. 10.1007/s11694-024-02826-x

By:

Mazlum, Halit;
Atasever, Mustafa

Publication type:

Article

Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM.

Published in:

Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4739, doi. 10.1007/s11694-023-02004-5

By:

Rashid, Abdul Ahid;
Saeed, Salman;
Ahmad, Ishtiaque;
Shehzad, Khurram;
Nawaz, Shaista;
Inayat, Saima

Publication type:

Article

DEVELOPMENT OF AN ASSORTMENT OF SEMIHARD CHEESE WITH THE ADDITION OF ZA'ATAR AS A FUNCTIONAL INGREDIENT.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2023, v. 16, n. 2, p. 153, doi. 10.31926/but.fwiafe.2023.16.65.2.11

By:

MOGA, Valentina M.;
TIȚA, Mihaela A.;
TIȚA, Ovidiu;
CONSTANTINESCU, Adelina

Publication type:

Article

Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone.

Published in:

Ozone: Science & Engineering, 2024, v. 46, n. 4, p. 365, doi. 10.1080/01919512.2024.2312909

By:

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

Publication type:

Article

A review on stringiness property of cheese and the measuring technique.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12815

By:

Lim, Qai‐Yeing;
Cheng, Lai‐Hoong

Publication type:

Article

Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese.

Published in:

Journal of Texture Studies, 2016, v. 47, n. 1, p. 58, doi. 10.1111/jtxs.12160

By:

Bähler, Balz;
Nägele, Michaela;
Weiss, Jochen;
Hinrichs, Jörg

Publication type:

Article

Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 5, p. 321, doi. 10.1111/jtxs.12132

By:

Banville, Vincent;
Power, Nelson;
Pouliot, Yves;
Britten, Michel

Publication type:

Article

Diyarbakır Örgü peyniri üretiminde kullanılan sütün bazı özellikleri ile peynir üretim prosesinin değerlendirilmesi.

Published in:

Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2021, v. 10, n. 1, p. 185, doi. 10.29278/azd.762642

By:

HATİPOĞLU, Abdulkerim;
ÇELİK, Şerafettin

Publication type:

Article