Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production.
- Published in:
- Turkish Journal of Veterinary & Animal Sciences, 2008, v. 32, n. 5, p. 327
- By:
- Publication type:
- Article
Works matching DE "BRINED cheeses"
Results: 57
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Mihaliç Peynirinin Yapimi ve Olgunla...masi Sirasinda Yersinia enterocolitica'nin Canli Kalabilme Yetene...inin Incelenmesi.
- Published in:
- Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 4, p. 1029
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- Publication type:
- Article
3
Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture.
- Published in:
- Slovak Journal of Food Sciences, 2024, v. 18, p. 1, doi. 10.5219/1909
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- Publication type:
- Article
4
THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE.
- Published in:
- Journal of Food Biochemistry, 2008, v. 32, n. 4, p. 490, doi. 10.1111/j.1745-4514.2008.00179.x
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- Publication type:
- Article
5
BRINED CHEESES.
- Published in:
- 2006
- Publication type:
- Book Review
6
The influence of different starter cultures on cheese yield and mass loss during ripening period of white brined cheese.
- Published in:
- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 29
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- Publication type:
- Article
7
Obtaining and characterization of a new variety of buffalo brined cheese with mint.
- Published in:
- Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 3, p. 149
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- Publication type:
- Article
8
Casein and Cheese Peptide Degradation by Enterococcus durans FC12 Isolated from Feta Cheese.
- Published in:
- Food Biotechnology, 2005, v. 19, n. 2, p. 161, doi. 10.1081/FBT-200063468
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- Publication type:
- Article
9
تأثير تيمار آنزيمي ترانسگلوتاميناز و ايزوله پروتئين آبپنير بر ويژگيهاي فيزيكوشيميايي، بافتي و ارگانولپتيكي پنير سفيد آبنمكي كمچرب
- Published in:
- Journal of Food Science & Technology (2008-8787), 2017, v. 14, n. 68, p. 1
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- Publication type:
- Article
10
TRADITIONAL WHITE BRINED CHEESE AS A DELIVERY VEHICLE FOR PROBIOTIC BACTERIUM LACTOBACILLUS CASEI.
- Published in:
- Macedonian Journal of Chemistry & Chemical Engineering, 2015, v. 34, n. 2, p. 343, doi. 10.20450/mjcce.2015.519
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- Publication type:
- Article
11
DIAFILTRATION OF ULTRAFILTRATION RETENTATE OF WHEY FROM WHITE BRINED CHEESE.
- Published in:
- Journal of Central European Agriculture, 2012, v. 13, n. 1, p. 21, doi. 10.5513/JCEA01/13.1.1009
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- Publication type:
- Article
12
FATE OF AFLATOXIN M<sub>1</sub> IN KASHAR CHEESE.
- Published in:
- Journal of Food Safety, 2007, v. 27, n. 1, p. 82, doi. 10.1111/j.1745-4565.2007.00062.x
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- Publication type:
- Article
13
The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 727, doi. 10.1111/j.1365-2621.2004.00837.x
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- Publication type:
- Article
14
Changes in the Structure of Brined Cheese Modified with Basil Seed Gum Based on Protein-Polysaccharide Interactions.
- Published in:
- Journal of Agricultural Science & Technology, 2018, v. 20, n. 4, p. 695
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- Publication type:
- Article
15
Improving Textural and Sensory Characteristics of Low-Fat UF Feta Cheese Made with Fat Replacers.
- Published in:
- Journal of Agricultural Science & Technology, 2015, v. 17, n. 1, p. 121
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- Publication type:
- Article
16
Influence of compression parameters on mechanical behavior of mozzarella cheese.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 5, p. 427, doi. 10.1111/jtxs.12246
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- Publication type:
- Article
17
THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE.
- Published in:
- Veterinarija ir Zootechnika, 2017, v. 75, n. 97, p. 36
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- Publication type:
- Article
18
Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
- Published in:
- International Journal of Food Sciences & Nutrition, 2004, v. 55, n. 1, p. 53, doi. 10.1080/09637480310001642484
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- Publication type:
- Article
19
QUALITY OF BRINZA LIKE CHEESE MANUFACTURED FROM DIFFERRENT TYPES OF MILK.
- Published in:
- Zagazig Journal of Agricultural Research, 2015, v. 42, n. 3, p. 505
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- Publication type:
- Article
20
DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE.
- Published in:
- Horizons Series B, 2021, n. 9, p. 91, doi. 10.20544/HORIZONS.B.09.2.P10
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- Publication type:
- Article
21
INFLUENCE OF STARTER CULTURES ON FAT CONTENT DYNAMICS IN PRODUCTION OF WHITE BRINED CHEESE.
- Published in:
- Horizons Series B, 2016, v. 3, p. 47, doi. 10.20544/HORIZONS.B.03.1.16.P05
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- Publication type:
- Article
22
Fatty acid profiles and mineral content of Serbian traditional white brined cheeses.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 37, doi. 10.15567/mljekarstvo.2018.0105
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- Publication type:
- Article
23
Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics.
- Published in:
- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 130, doi. 10.15567/mljekarstvo.2017.0205
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- Publication type:
- Article
24
White cheeses as a potential source of bioactive peptides.
- Published in:
- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 3, doi. 10.15567/mljekarstvo.2017.0101
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- Publication type:
- Article
25
Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties.
- Published in:
- Dairy / Mljekarstvo, 2016, v. 66, n. 4, p. 304, doi. 10.15567/mljekarstvo.2016.0406
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- Publication type:
- Article
26
Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening.
- Published in:
- Dairy / Mljekarstvo, 2016, v. 66, n. 3, p. 187, doi. 10.15567/mljekarstvo.2016.0303
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- Publication type:
- Article
27
Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 102
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- Publication type:
- Article
28
Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS-PAGE system.
- Published in:
- Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 122
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- Publication type:
- Article
29
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture.
- Published in:
- Dairy / Mljekarstvo, 2012, v. 62, n. 4, p. 241
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- Publication type:
- Article
30
The application of autochthonous lactic acid bacteria in white brined cheese production.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 15
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- Publication type:
- Article
31
Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils.
- Published in:
- Food Science & Technology International, 2013, v. 19, n. 5, p. 389, doi. 10.1177/1082013212455341
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- Publication type:
- Article
32
The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening.
- Published in:
- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 17, n. 6, p. 153, doi. 10.22067/ifstrj.2021.70493.1050
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- Publication type:
- Article
33
The Effects of Different Organic Acid Treatments on Some Microflora and Pathogen Listeria monocytogenes of White Brine Cheese.
- Published in:
- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2019, v. 25, n. 2, p. 201, doi. 10.9775/kvfd.2018.20661
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- Publication type:
- Article
34
IMPACT OF THE MODIFIED METHOD OF USING KNO<sub>3</sub> ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2008, v. 58, n. 4, p. 457
- By:
- Publication type:
- Article
35
MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE.
- Published in:
- Journal of Agriculture & Plant Sciences, 2023, v. 21, n. 1, p. 69, doi. 10.46763/JAPS23211069m
- By:
- Publication type:
- Article
36
Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 408, doi. 10.1111/1471-0307.12486
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- Publication type:
- Article
37
Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 382, doi. 10.1111/1471-0307.12476
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- Publication type:
- Article
38
Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 57, doi. 10.1111/1471-0307.12212
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- Publication type:
- Article
39
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 373, doi. 10.1111/1471-0307.12046
- By:
- Publication type:
- Article
40
The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese.
- Published in:
- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 387, doi. 10.1111/j.1471-0307.2012.00843.x
- By:
- Publication type:
- Article
41
Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 526, doi. 10.1111/j.1471-0307.2011.00720.x
- By:
- Publication type:
- Article
42
Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 417, doi. 10.1111/j.1471-0307.2011.00681.x
- By:
- Publication type:
- Article
43
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:
- Publication type:
- Article
44
Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 39, doi. 10.1111/j.1471-0307.2008.00453.x
- By:
- Publication type:
- Article
45
Minimization of aflatoxin M1 content in Iranian white brine cheese.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 141, doi. 10.1111/j.1471-0307.2008.00401.x
- By:
- Publication type:
- Article
46
Brined Cheeses (2006).
- Published in:
- 2007
- By:
- Publication type:
- Book Review
47
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:
- Publication type:
- Article
48
COMPARATIVE STUDY OF BULGARIAN WHITE BRINED CHEESE FROM COW AND BUFFALO MILK.
- Published in:
- Bulgarian Journal of Agricultural Science, 2016, v. 22, n. 4, p. 643
- By:
- Publication type:
- Article
49
Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 12, p. 1991, doi. 10.1007/s11947-016-1781-3
- By:
- Publication type:
- Article
50
Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S299, doi. 10.1111/j.1365-2621.2005.tb07206.x
- By:
- Publication type:
- Article