Works matching Cheese varieties

Results: 767

Chemical Composition, Mineral Profile and Sensory Properties of Traditional Cheese Varieties in selected areas of Eastern Gojjam, Ethiopia.

Published in:

East African Journal of Sciences, 2019, v. 13, n. 2, p. 185

By:

Eshetu, Mitiku;
Asresie, Aleme

Publication type:

Article

Comparative study of the paracasein fraction of two ewe's milk cheese varieties.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 4, p. 491, doi. 10.1017/S0022029915000254

By:

Panteli, Maria;
Zoidou, Evangelia;
Moatsou, Golfo

Publication type:

Article

Comparison of the level of residual coagulant activity in different cheese varieties.

Published in:

Journal of Dairy Research, 2009, v. 76, n. 3, p. 290, doi. 10.1017/S0022029909004075

By:

Bansal, Nidhi;
Fox, Patrick F.;
McSweeney, Paul L. H.

Publication type:

Article

An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes' Cheese and to Discriminate between Cheese Varieties.

Published in:

Sensors (14248220), 2012, v. 12, n. 2, p. 1422, doi. 10.3390/s120201422

By:

Pais, Vânia F.;
Oliveira, João A.B.P.;
Gomes, Maria Teresa S.R.

Publication type:

Article

Evaluation of the Quality Characteristics of Siirt Herby Cheese: A Traditional Turkish Variety.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 2, p. 1023, doi. 10.21597/jist.635902

By:

KOYUNCU, Mubin;
TUNÇTÜRK, Yusuf

Publication type:

Article

Texture Profile Analysis of Some Romanian Pasta Filata Cheese Varieties (Caciocavallo Cheese).

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 512

By:

Tudoreanu, Liliana;
Dumitrean, Lavinia

Publication type:

Article

VARIETY OF CHEESE ENRICHED WITH GRAPE SEED POWDER.

Published in:

Buletin Stiintific, 2018, p. 220

By:

DIMCEA, Iasmina;
MISCA, Corina

Publication type:

Article

Application of UHPLC for the determination of free amino acids in different cheese varieties.

Published in:

Analytical & Bioanalytical Chemistry, 2013, v. 405, n. 25, p. 8053, doi. 10.1007/s00216-013-6974-2

By:

Mayer, Helmut;
Fiechter, Gregor

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

SELECTION OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY MANUFACTURED CHEESE VARIETIES.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2010, p. 23

By:

Emese, Both;
Éva, György;
Beáta, Ábrahám;
Ildikó, Miklóssy;
Szabolcs, Lányi

Publication type:

Article

Occurrence of Staphylococcus aureus in Different Cheese Varieties and Its Control by Thyme Oil.

Published in:

Alexandria Journal of Veterinary Sciences, 2024, v. 81, n. 1, p. 98, doi. 10.5455/ajvs.181576

By:

Elewa, Shimaa M.;
Amen, Abbas A.;
Abo El-Makarem, Hussein S.;
Elkassas, Walaa M.;
Amer, Amr A.

Publication type:

Article

Prevalence of Aflatoxins M1 and M2 in some curd dairy products.

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 1, p. 140, doi. 10.5455/ajvs.26601

By:

Shehab, Lamiaa M.;
El-Leboudy, Ahlam A.;
Abo El-Makarem, Hussein S.

Publication type:

Article

The Traditional Cheeses of Turkey: Cheeses Common to All Regions.

Published in:

Food Reviews International, 2008, v. 24, n. 1, p. 1, doi. 10.1080/87559120701761833

By:

Kamber, Ufuk

Publication type:

Article

The Traditional Cheeses of Turkey: Central Anatolian Region.

Published in:

Food Reviews International, 2008, v. 24, n. 1, p. 74, doi. 10.1080/87559120701764548

By:

Kamber, Ufuk;
Terzi, Göknur

Publication type:

Article

The Traditional Cheeses of Turkey: Eastern Anatolia Region.

Published in:

Food Reviews International, 2008, v. 24, n. 1, p. 148, doi. 10.1080/87559120701764589

By:

Kamber, Ufuk

Publication type:

Article

A COMPARATIVE ASSESSMENT OF THE NUTRITIONAL CONTENTS OF 'WARA' A WEST AFRICAN SOFT CHEESE USING CALOTROPIS PROCERA AND CYMBOPOGON CITRATUS AS COAGULANTS.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 7, p. 5573, doi. 10.18697/ajfand.48.10795

By:

Adetunji, V. O.;
Babalobi, O. O.

Publication type:

Article

Divle Tulum Cheese.

Published in:

Van Veterinary Journal, 2018, v. 29, n. 2, p. 119

By:

İŞLEYİCİ, Özgür;
SANCAK, Yakup Can;
TUNCAY, Rabia Mehtap

Publication type:

Article

Traditional Turkey Cheeses and Their Classification.

Published in:

Van Veterinary Journal, 2015, v. 26, n. 3, p. 161

By:

KAMBER, Ufuk

Publication type:

Article

Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 3, p. 359, doi. 10.1017/s0022029903006290

By:

Shao-Quan Liu;
Ross Holland;
Vaughan Crow

Publication type:

Article

A Demand Systems Analysis for Cheese Varieties Using a Balanced Panel of US Designated Market Areas over the Period 2018 to 2020.

Published in:

Journal of Agricultural & Resource Economics, 2024, v. 49, n. 2, p. 203, doi. 10.22004/ag.econ.338990

By:

Bakhtavoryan, Rafael;
Capps Jr., Oral

Publication type:

Article

Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping.

Published in:

Journal of Texture Studies, 2014, v. 45, n. 6, p. 440, doi. 10.1111/jtxs.12095

By:

Schenkel, Philipp;
Hartmann, Katja I.;
Samudrala, Ravi;
Hinrichs, Jörg

Publication type:

Article

EFFECT OF MILK TYPE ON CAERPHILLY LIKE CHEESE QUALITY.

Published in:

Zagazig Journal of Agricultural Research, 2020, v. 47, n. 2, p. 567, doi. 10.21608/zjar.2020.94495

By:

Gomaa, Mohamed Sh.;
Abdel-Aziz, M. E.;
Refaey, M. M. M.;
Elfattah, M. Abd

Publication type:

Article

SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 1, p. 62, doi. 10.1111/j.1745-459X.2005.00004.x

By:

BÁRCENAS, P.;
PÉREZ ELORTONDO, F.J.;
ALBISU, M.

Publication type:

Article

Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties.

Published in:

Biology (2079-7737), 2023, v. 12, n. 1, p. 78, doi. 10.3390/biology12010078

By:

Helal, Ahmed;
Tagliazucchi, Davide

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

SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW'S MILK.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 76, doi. 10.5219/1024

By:

Semjon, Boris;
Maľová, Jana;
Vataščinová, Tatiana;
Maľa, Pavel

Publication type:

Article

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 408, doi. 10.1111/j.1471-0307.2011.00692.x

By:

SERATLIĆ, SANJA V.;
MILORADOVIĆ, ZORANA N.;
RADULOVIĆ, ZORICA T.;
MAĆEJ, OGNJEN D.

Publication type:

Article

The protective effect of cheese consumption at 18 months on allergic diseases in the first 6 years.

Published in:

Allergy, 2019, v. 74, n. 4, p. 788, doi. 10.1111/all.13650

By:

Nicklaus, Sophie;
Divaret‐Chauveau, Amandine;
Chardon, Marie‐Laure;
Roduit, Caroline;
Kaulek, Vincent;
Ksiazek, Eléa;
Dalphin, Marie‐Laure;
Karvonen, Anne M.;
Kirjavainen, Pirkka;
Pekkanen, Juha;
Lauener, Roger;
Schmausser‐Hechfellner, Elisabeth;
Renz, Harald;
Braun‐Fahrländer, Charlotte;
Riedler, Josef;
Vuitton, Dominique A.;
Mutius, Erika Von;
Dalphin, Jean‐Charles

Publication type:

Article

Quantification of Amadori products in cheese.

Published in:

European Food Research & Technology, 2011, v. 233, n. 2, p. 243, doi. 10.1007/s00217-011-1509-6

By:

Schwietzke, Uta;
Malinowski, Jessica;
Zerge, Katja;
Henle, Thomas

Publication type:

Article

Quantitative analysis of cheese microstructure by scanning electron microscope images.

Published in:

Journal of Animal Science, 2006, v. 84, p. 423

By:

Caccamo, M.;
Impoco, G.;
Tuminello, L.;
Licitra, G.

Publication type:

Article

Acceptability of cream cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 315

By:

Almena, M.;
Losambe, N.;
Kindstedt, P. S.

Publication type:

Article

Identification and putative proteolytic origin of some major water-soluble peptides produced during ripening of Ragusano cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 277

By:

Pediliggieri, C.;
Carnemolla, T. M.;
Gagnaire, V.;
Mollé, D.;
Fallico, V.;
Carpino, S.;
Licitra, G.;
Lortal, S.

Publication type:

Article

Qualitative analysis of Sicilian traditional cheeses microstructure by scanning electron microscope (SEM).

Published in:

Journal of Animal Science, 2006, v. 84, p. 140

By:

Tuminello, L.;
Caccamo, M.;
Licitra, G.

Publication type:

Article

Public Health Risks Of Biogenic Amines From Curd Dairy Products.

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 2, p. 77, doi. 10.5455/ajvs.283686

By:

El-Leboudy, Ahlam;
Amer, Amr A.;
Khamis, Shadia A. M.

Publication type:

Article

PHYSICO-CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF COMMERCIAL CHEESE.

Published in:

Journal of Agricultural Research (03681157), 2018, v. 56, n. 4, p. 257

By:

Laghari, Mehvish;
Khaskheli, Muhammad;
Bhatti, Rabia Bano

Publication type:

Article

Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese.

Published in:

Molecules, 2014, v. 19, n. 6, p. 7937, doi. 10.3390/molecules19067937

By:

Palencia, Gemma;
Ibargoitia, Maria Luisa;
Fresno, Maria;
Sopelana, Patricia;
Guillén, Maria Dolores

Publication type:

Article

The Traditional Cheeses of Turkey: The Aegean Region.

Published in:

Food Reviews International, 2008, v. 24, n. 1, p. 39, doi. 10.1080/87559120701762195

By:

Kamber, Ufuk

Publication type:

Article

COMPARISON OF THE CHEMICAL COMPOSITION OF WHEY CHEESES: URDA AND RICOTTA.

Published in:

Macedonian Veterinary Review, 2019, v. 42, n. 2, p. 151, doi. 10.2478/macvetrev-2019-0020

By:

Paskaš, Snežana;
Miočinović, Jelena;
Savić, Mila;
Ješić, Goran;
Rašeta, Mladen;
Becskei, Zsolt

Publication type:

Article

Proteolysis of Cabrales cheese and other European blue vein cheese varieties.

Published in:

Journal of Dairy Research, 1989, v. 56, n. 1, p. 141, doi. 10.1017/S0022029900026303

By:

Fernandez-Salguero, Jose;
Marcos, Andres;
Alcala, Manuel;
Esteban, Maria Asuncion

Publication type:

Article

LEVANTAMENTO DAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E MICROBIOLÓGICAS DE QUEIJO MINAS FRESCAL E MUSSARELA PRODUZIDOS NO ENTORNO DE GOIÂNIA-GO.

Published in:

Revista da Universidade Vale do Rio Verde, 2011, v. 9, p. 30, doi. 10.5892/ruvrv.2011.93.3034

By:

Rodrigues, Juscelino;
de Farias, Henrique Luiz Fidelis;
Barbosa, Bruno Franco Fernandes;
Garcia, Telma Alves;
Issy, Patricia Nasser;
de O. Armondes, Marcelita Portilho

Publication type:

Article

Heavy metal levels in Spanish cheeses: influence of manufacturing conditions.

Published in:

Food Additives & Contaminants: Part B: Surveillance Communications, 2010, v. 3, n. 2, p. 90, doi. 10.1080/19440049.2010.491838

By:

Moreno-Rojas, R.;
Sánchez-Segarra, P.J.;
Cámara-Martos, F.;
Amaro-López, M.A.

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

基于GC-MS及PCA对比15种奶酪的有机酸成分.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 163, doi. 10.12161/j.issn.1005-6521.2021.15.026

By:

赵赟;
夏亚男;
刘皓;
双全

Publication type:

Article

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling.

Published in:

Foods, 2020, v. 9, n. 6, p. 716, doi. 10.3390/foods9060716

By:

Nunes Silva, Beatriz;
Cadavez, Vasco;
Teixeira, José António;
Gonzales-Barron, Ursula

Publication type:

Article

Technological and Characteristics of Low-Fat Cheeses: A Review.

Published in:

Assiut Journal of Agricultural Sciences, 2019, v. 50, n. 1, p. 15, doi. 10.21608/ajas.2019.33455

By:

Hammam, A. R. A.;
Ahmed, M. S. I.

Publication type:

Article

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 51, doi. 10.1017/S0022029912000738

By:

Alonso, Rocío;
Picon, Antonia;
Gaya, Pilar;
Nuñez, Manuel

Publication type:

Article

Say Cheese! Real Societies for Real Cheese.

Published in:

Journal of Agricultural & Food Information, 2007, v. 8, n. 2, p. 3, doi. 10.1300/J108v08n02_02

By:

Robinson, Lisa M.

Publication type:

Article

ASSESSMENT OF LISTERIA MONOCYTOGENES PRESENCE IN RAW MILK SAMPLES AND CERTAIN CHEESE VARIETIES.

Published in:

Assiut Veterinary Medical Journal, 2024, v. 70, n. 183, p. 136, doi. 10.21608/avmj.2024.305177.1308

By:

HASSAN, HANAA AHMED;
ALI, ZEINAB I.

Publication type:

Article

Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety.

Published in:

International Journal of Food Science & Technology, 2002, v. 37, n. 6, p. 661, doi. 10.1046/j.1365-2621.2002.00596.x

By:

Prieto, Bernardo;
Franco, Inmaculada;
Prieto, Josefa González;
Bernardo, Ana;
Carballo, Javier

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