Works matching DE "CHEESE ripening"
Results: 287
Multistate Outbreak of Listeriosis Linked to Soft-Ripened Cheese -- United States, 2013.
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- MMWR: Morbidity & Mortality Weekly Report, 2014, v. 63, n. 13, p. 294
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JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 66, doi. 10.15673/fst.v17i3.2656
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RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 71, doi. 10.15673/fst.v17i2.2601
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Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese.
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- Journal of Animal Science, 2006, v. 84, p. 316
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Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development.
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- Journal of Animal Science, 2006, v. 84, p. 314
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Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk.
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- Journal of Animal Science, 2006, v. 84, p. 313
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Identification and putative proteolytic origin of some major water-soluble peptides produced during ripening of Ragusano cheese.
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- Journal of Animal Science, 2006, v. 84, p. 277
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Influence of salt up take and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese.
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- Journal of Animal Science, 2006, v. 84, p. 140
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Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei.
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- Journal of Animal Science, 2006, v. 84, p. 139
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The effect of high pressure processing on the salt distribution in Turkish white cheese.
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- Journal of Animal Science, 2006, v. 84, p. 139
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Non-starter lactic acid bacteria.
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- Journal of Animal Science, 2006, v. 84, p. 5
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Geleneksel Yöntemle Üretilen Malatya Peynirinin Bazı Kimyasal ve Biyokimyasal Özellikleri Üzerine Ambalaj Çeşidi ve Farklı Depolama Koşullarının Etkisi.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2022, v. 12, n. 4, p. 2237, doi. 10.21597/jist.1125965
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Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.
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- Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967
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The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening.
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- Coatings (2079-6412), 2018, v. 8, n. 2, p. 80, doi. 10.3390/coatings8020080
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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.
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- Animals (2076-2615), 2022, v. 12, n. 22, p. 3224, doi. 10.3390/ani12223224
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Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons.
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- Animals (2076-2615), 2022, v. 12, n. 2, p. 198, doi. 10.3390/ani12020198
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The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2699, doi. 10.3390/ani11092699
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Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 1, p. 58, doi. 10.3390/ani11010058
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Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves.
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- Animals (2076-2615), 2020, v. 10, n. 12, p. 2238, doi. 10.3390/ani10122238
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Experimental study on optimizing cheese drying and ripening process.
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- International Journal of Agricultural & Biological Engineering, 2012, v. 5, n. 4, p. 74, doi. 10.3965/j.ijabe.20120504.009
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SOFT WHITE CHEESE RIPENING USING BACTERIAL PROTEASE ENZYME.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 385, doi. 10.17306/j.afs.0665
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TAPIOCA MALTODEXTRIN IN THE PRODUCTION OF SOFT UNRIPENED CHEESE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 47, doi. 10.17306/J.AFS.2016.1.5
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Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth.
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- Food Science & Technology International, 2022, v. 28, n. 6, p. 502, doi. 10.1177/10820132211023673
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Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 588, doi. 10.1177/1082013219854563
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Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
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- Food Science & Technology International, 2017, v. 23, n. 3, p. 254, doi. 10.1177/1082013216685202
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Characterization of the major autolysin (AtlC) of Staphylococcus carnosus.
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- BMC Microbiology, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12866-024-03231-6
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Investigation of the effect of addition of capia pepper spice on the ripening of Turkish white cheese curd produced using cow and sheep milk.
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- International Journal of Food Engineering, 2025, v. 21, n. 1, p. 29, doi. 10.1515/ijfe-2024-0119
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ANALYSIS MAXIMUM OF EMBEDDING ESSENTIAL FATTY ACIDS FROM GETTING YOGURT COMPARED TO RIPENESS CHEESE IN BRINE.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part A, p. 59
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Divle Tulum Cheese.
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- Van Veterinary Journal, 2018, v. 29, n. 2, p. 119
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The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 165, doi. 10.22034/FSCT.21.152.165
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Microbial Communities of Raw Milk Cheeses, A Review.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 121, doi. 10.22034/FSCT.21.150.121
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Biogenic Amines Pattern in Ras Cheese During Ripening Period.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 1, p. 93, doi. 10.5455/ajvs.17254
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Extension Shelf Life of Domiati Cheese Made by Using Some of Natural Preservatives.
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- Assiut Journal of Agricultural Sciences, 2019, v. 50, n. 1, p. 1, doi. 10.21608/ajas.2019.33368
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Acceleration of Ras Cheese Enzymes as Induced by Different Fruit Extract.
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- Assiut Journal of Agricultural Sciences, 2015, v. 46, n. 2, p. 16, doi. 10.21608/ajas.2015.555
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Textural, rheological and sensory properties of spreadable processed goat cheese.
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- International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5
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Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses.
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- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 60, doi. 10.24263/2304-974X-2020-9-1-6
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The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits.
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- Microbiome, 2024, v. 12, n. 1, p. 1, doi. 10.1186/s40168-024-01790-4
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Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.813480
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A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.703284
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Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.681185
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Draft genome sequence of a new carotenoid-producing strain Brevibacterium sp. XU54, isolated from radioactive soil in Xinjiang, China.
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- 3 Biotech, 2022, v. 12, n. 11, p. 1, doi. 10.1007/s13205-022-03366-1
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Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.
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- Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278
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Aromatic compounds of cheese ripening in animal skin: An overview.
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- Journal of Central European Agriculture, 2018, v. 19, n. 2, p. 318, doi. 10.5513/JCEA01/19.2.2154
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The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek.
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- Journal of Central European Agriculture, 2018, v. 19, n. 2, p. 335, doi. 10.5513/JCEA01/19.2.2155
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Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone.
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- Ozone: Science & Engineering, 2024, v. 46, n. 4, p. 365, doi. 10.1080/01919512.2024.2312909
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Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO).
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- Natural Product Research, 2020, v. 34, n. 1, p. 10, doi. 10.1080/14786419.2019.1622107
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Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T<sub>2</sub> relaxometry.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 674, doi. 10.1002/mrc.4842
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Characteristics of Growth and Metabolism of Lacticaseibacillus casei in Model Milk Media and Semi-Hard Cheeses.
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- Applied Biochemistry & Microbiology, 2024, v. 60, n. 6, p. 1351, doi. 10.1134/S0003683824604980
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Production of Maral (Cervus elaphus sibiricus Severtzov) Recombinant Chymosin in the Prokaryotic Expression System and the Study of the Aggregate of Its Biochemical Properties Relevant for the Cheese-Making Industry.
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- Applied Biochemistry & Microbiology, 2020, v. 56, n. 6, p. 647, doi. 10.1134/S0003683820060034
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Aside Adapte ve Adapte Edilmemiş E. coli O157:H7 ve Listeria monocytogenes'lerin Şavak Tulum Peynirinin Olgunlaşması Boyunca Yaşamları.
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- Firat Universitesi Saglik Bilimleri Veteriner Dergisi, 2019, v. 33, n. 2, p. 55
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