Works matching Cheese

Results: 5000

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Substituting aged cheese with exopolysaccharide-containing base cheese in making process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Hassan, A. N.;
Mistry, V.

Publication type:

Article

Impact of exopolysaccharide-containing base cheese on characteristics of reduced fat process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Hassan, A. N.;
Mistry, V.

Publication type:

Article

Effect of protein-to-fat ratio of cheese milk on the composition and yields of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 312

By:

Guinee, T.;
Mulholland, E.;
Kelly, J.;
O'Callaghan, D.

Publication type:

Article

Dairy Foods: Cheese.

Published in:: 2004
Publication type:: Abstract

Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 465, doi. 10.1111/1471-0307.13044

By:

Güzeler, Nuray;
Özbek, Çağla;
Mert, Hüseyin

Publication type:

Article

Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 6, doi. 10.1111/1471-0307.13029

By:

Carvalho, Michelle M;
Cangussu, Alex Sander;
de Sousa Brito, Hélio;
da Silva, Norma Machado;
Matioli, André L;
Oliveira, Eugênio E;
Fortes Ferreira, Célia L L;
Fontan, Gabrielle C R;
De Dea Lindner, Juliano

Publication type:

Article

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 460, doi. 10.1111/1471-0307.12837

By:

Paolino, Rosanna;
Freschi, Pierangelo;
Claps, Salvatore;
Tarricone, Simona;
Sepe, Lucia;
Cosentino, Carlo

Publication type:

Article

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 747, doi. 10.1111/1471-0307.12796

By:

Chudy, Sylwia;
Makowska, Agnieszka;
Krzywdzińska‐Bartkowiak, Mirosława;
Piątek, Michał;
Henriques, Marta;
Borges, Ana Raquel;
Gomes, David;
Pereira, Carlos Dias

Publication type:

Article

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 215, doi. 10.1111/1471-0307.12749

By:

Eisenstecken, Daniela;
Stanstrup, Jan;
Robatscher, Peter;
Huck, Christian W.;
Oberhuber, Michael

Publication type:

Article

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 2, p. 411, doi. 10.1111/1471-0307.12676

By:

Ruvalcaba‐Gómez, José M;
Ruiz‐Espinosa, Héctor;
Arteaga‐Garibay, Ramón I;
Rojas‐López, Marlon;
Amador‐Espejo, Genaro G;
Anaya‐Esparza, Luis M;
Delgado‐Macuil, Raúl J

Publication type:

Article

Salt reduction in film‐ripened, semihard Edam cheese.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 270, doi. 10.1111/1471-0307.12675

By:

Hoffmann, Wolfgang;
Luzzi, Giuseppina;
Steffens, Marco;
Clawin‐Rädecker, Ingrid;
Franz, Charles M A P;
Fritsche, Jan

Publication type:

Article

Diversity of traditional Caciocavallo cheeses produced in Italy.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 234, doi. 10.1111/1471-0307.12640

By:

Uzun, Pinar;
Serrapica, Francesco;
Masucci, Felicia;
Assunta, Barone Carmela Maria;
Yildiz, Hilal;
Grasso, Fernando;
Di Francia, Antonio

Publication type:

Article

Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 497, doi. 10.1111/1471-0307.12343

By:

Hartmann, Katja Isabel;
Reicherter, Ronny;
Hinrichs, Jörg

Publication type:

Article

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 44, doi. 10.1111/1471-0307.12167

By:

Biswas, Ananya C;
Muthukumarappan, Kasiviswanathan;
Marella, Chenchaiah;
Metzger, Lloyd E

Publication type:

Article

A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 283, doi. 10.1111/1471-0307.12107

By:

Kędzierska‐Matysek, Monika;
Florek, Mariusz;
Skałecki, Piotr;
Litwińczuk, Anna;
Chruścicki, Adam

Publication type:

Article

Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 512, doi. 10.1111/1471-0307.12069

By:

Cakmakci, Songul;
Dagdemir, Elif;
Hayaloglu, Ali A;
Gurses, Mustafa;
Cetin, Bulent;
Tahmas‐Kahyaoglu, Deren

Publication type:

Article

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 555, doi. 10.1111/j.1471-0307.2012.00851.x

By:

KALIT, MILNA T;
KALIT, SAMIR;
KELAVA, NIKOLINA;
HAVRANEK, JASMINA

Publication type:

Article

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 410, doi. 10.1111/j.1471-0307.2012.00837.x

By:

SUÁREZ, VIVIANA B;
TREMMEL, GUSTAVO J;
RIVERA, MAURICIO;
REINHEIMER, JORGE A;
MEINARDI, CARLOS A

Publication type:

Article

Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 387, doi. 10.1111/j.1471-0307.2009.00493.x

By:

KAYAGIL, FULYA;
CANDAN, GURAKAN

Publication type:

Article

Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 2, p. 260, doi. 10.1111/j.1471-0307.2009.00462.x

By:

NAVIDGHASEMIZAD, SAHAR;
HESARI, JAVAD;
SARIS, PER;
NAHAEI, MOHAMMAD REZA

Publication type:

Article

Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 80, doi. 10.1111/j.1471-0307.2008.00364.x

By:

NHUCH, E. L.;
PRIETO, B.;
FRANCO, I.;
BERNARDO, A.;
CARBALLO, J.

Publication type:

Article

Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk.

Published in:

International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 158, doi. 10.1111/j.1471-0307.2005.00204.x

By:

Mallatou, H.;
Pappa, E. C.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Cheese technology.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x

By:

Farkye, Nana Y.

Publication type:

Article

Cottage cheese whey as an ingredient of cottage cheese dressing mixes.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 17, doi. 10.1046/j.1471-0307.2003.00064.x

By:

Monsoor, M A;
Farooq, K;
Haque, Z U

Publication type:

Article

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends.

Published in:

Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 4, p. 1359, doi. 10.21162/PAKJAS/21.50

By:

Gulzar, Nabila;
Sahar, Amna;
Sameen, Aysha;
Shabbir, Muhammad Asim;
Rafiq, Saima;
Arshad, Rizwan

Publication type:

Article

Replacement of Cheesecloth with Polyamide Plastic Micro-filters in the Manufacturing of Fresh White Boiled Cheese and Pasteurized White Brined Cheese.

Published in:

Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 4, p. 329, doi. 10.35516/jjas.v19i4.431

By:

Meddah, Ahlem;
Mehyar, Ghadeer F.;
Ibrahim, Salam A.

Publication type:

Article

Characterization of Maltese goat milk cheese flavour using SPME-GC/MS.

Published in:

South African Journal of Animal Science, 2004, v. 34, p. 176

By:

Chiofalo, B.;
Zumbo, A.;
Costa, R.;
Liotta, L.;
Mondello, L.;
Dugo, P.;
Chiofalo, V.

Publication type:

Article

KARS PİYASASINDA SATIŞA SUNULAN YOĞURT, BEYAZ PEYNİR VE KARS KAŞAR PEYNİRLERİNİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ.

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 5, p. 1233, doi. 10.15237/gida.GD21060

By:

Çetinkaya, Asya

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