Found: 12
Select item for more details and to access through your institution.
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:
- 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:
- Publication type:
- Article
Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of A<sub>s</sub>-:β-casein.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 279
- By:
- Publication type:
- Article
Improving the texture of nonfat processed cheese for use in baking applications.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 107
- By:
- Publication type:
- Article
Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 81, doi. 10.1111/j.1471-0307.2007.00299.x
- By:
- Publication type:
- Article
40 years of dairy chemistry.
- Published in:
- 2004
- By:
- Publication type:
- Other
The flavour of milk and dairy products: III. Cheese: taste.
- Published in:
- International Journal of Dairy Technology, 1997, v. 50, n. 4, p. 123, doi. 10.1111/j.1471-0307.1997.tb01752.x
- By:
- Publication type:
- Article
Experimental designs for studying the influence of the raw milk flora on cheese characteristics: a review.
- Published in:
- International Journal of Dairy Technology, 1996, v. 49, n. 2, p. 53, doi. 10.1111/j.1471-0307.1996.tb02489.x
- By:
- Publication type:
- Article
PROTEOLYSIS AS A FUNCTION OF DISTANCE FROM SURFACE TO CENTRE IN A SMEAR-RIPENED IRISH FARMHOUSE CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 133
- By:
- Publication type:
- Article
STUDY OF PROTEOLYSIS IN MINIATURE TOMA PIEMONTESE CHEESE MADE USING WILD BACTERIA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2008, v. 20, n. 1, p. 57
- By:
- Publication type:
- Article
PURIFICATION AND CHARACTERIZATION OF AN INTRACELLULAR FAMILY 3 β-GLUCOSIDASE FROM LACTOBACILLUS SANFRANCISCENSIS CB1.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 2, p. 131
- By:
- Publication type:
- Article
MICROBIOLOGICAL, COMPOSITIONAL AND BIOCHEMICAL CHARACTERISATION OF PDO CANESTRATO PUGLIESE CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 1, p. 45
- By:
- Publication type:
- Article