Works matching DE "CHEESE industry"

Results: 219

MOLECULAR CHARACTERIZATION OF LACTIC ACID BACTERIA IN ÇAKMAK CHEESE, KASHAR CHEESE AND GRUYERE CHEESE PRODUCED BY TRADITIONAL METHODS IN KARS PROVINCE AND THEIR APPLICATION AS STARTER CULTURE.

Published in:

International Journal of Agricultural & Statistical Sciences, 2025, v. 21, n. 1, p. 27, doi. 10.59467/IJASS.2025.21.27

By:

Cetinkaya, Asya;
Gulbaz, Güven;
Aksoy, Aksem;
Karadagoglu, Gencehan

Publication type:

Article

Multiple strategies were adopted to optimize the enzymatic characteristics and improve the expression of bovine chymosin BtChy in Kluyveromyces lactis for cheese production.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1605229

By:

Han, Ying;
Zhang, Liu-Qun;
Rao, De-Ming;
Lei, Lei;
Yang, Jiang-Ke

Publication type:

Article

Blockchain-enabled integrated three-layer bio-circular economy model with wastewater treatment, emissions, and controlled cheese spoilage.

Published in:

Journal of Industrial & Production Engineering, 2025, v. 42, n. 4, p. 385, doi. 10.1080/21681015.2024.2424827

By:

Sahadevan, Vishnupriya Kalathil;
Mishra, Umakanta

Publication type:

Article

Embedding Local Places in Global Spaces: Geographical Indications as a Territorial Development Strategy.

Published in:

Rural Sociology, 2010, v. 75, n. 2, p. 209, doi. 10.1111/j.1549-0831.2009.00007.x

By:

Bowen, Sarah

Publication type:

Article

Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 85, n. 6, p. 1849, doi. 10.1007/s00253-009-2197-z

By:

Vishwanatha, Kurutahalli S.;
Rao, A. G. Appu;
Singh, Sridevi Annapurna

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Published in:: Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
Publication type:: Article

CHARACTERIZATION OF FUNCTIONAL AND MICROBIAL PROFILE OF WHEY RECOVERED FROM COTTAGE CHEESE AND CHEESE MANUFACTURING.

Published in:

Experimental Biology (1563-0218), 2023, v. 94, n. 1, p. 57, doi. 10.26577/eb.2023.v94.i1.05

By:

Kozhakhmetova, M. H.;
Akimbekov, N. Sh.;
Tastambek, K. T.

Publication type:

Article

Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 2, p. 71, doi. 10.18502/jfqhc.11.2.15646

By:

Guemra, I.;
Adoui, F.;
Sabba, E.;
Ferhat, R.;
Benatallah, L.

Publication type:

Article

Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese.

Published in:

Journal of Food Quality & Hazards Control, 2022, v. 9, n. 4, p. 199, doi. 10.18502/jfqhc.9.4.11375

By:

Shehata, M. G.;
Badr, A. N.;
Abd El-Aziz, N. M.;
Abd-Rabou, H. S.;
El-Sohaimy, S. A.

Publication type:

Article

MOŻLIWOŚCI ZWIĘKSZANIA ZAWARTOŚCI WAPNIA W SERACH TWAROGOWYCH W ŚWIETLE DOTYCHCZASOWYCH BADAŃ.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 4, n. 7, p. 83

By:

Siemianowski, Krzysztof;
Szpendowski, Jerzy

Publication type:

Article

DESIGNING A SUPPLIER EVALUATION MODEL IN THE CHEESE INDUSTRY USING HYBRID METHOD.

Published in:

Academic Journal of Manufacturing Engineering, 2022, v. 20, n. 2, p. 27

By:

WAHYUDI, Sofyan;
ASROL, Muhammad

Publication type:

Article

Cheese Stories: Cheesemongers, Vermont Artisan Cheese and the Value of Telling Stories.

Published in:

Cuizine: The Journal of Canadian Food Cultures / Revue des Cultures Culinaires au Canada, 2015, v. 6, n. 1, p. 1, doi. 10.7202/1032256ar

By:

DiStefano, Rachel;
Trubek, Amy

Publication type:

Article

STUDY REGARDING THE BRANDS OF CHEESES PREFERRED ON CLUJ MARKET.

Published in:

Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2012, v. 14, n. 2, p. 249

By:

CHIRLA, GABRIELA;
FUNAR, SABINA;
MAN, ADRIANA;
CHICIUDEAN, D.

Publication type:

Article

TECNIFICACIÓN, CARACTERIZACIÓN FISICOQUÍMICA Y MICROBIOLÓGICA DEL QUESO DE CAPA DE MOMPOX COLOMBIA.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2010, v. 8, n. 2, p. 41

By:

GRANADOS, CLEMENTE C.;
URBINA, GONZALO O.;
ACEVEDO, DIOFANOR C.

Publication type:

Article

Dois mundos em disputa: a regulamentação sanitária oficial e as interações entre a convenção doméstica e a convenção industrial na cadeia produtiva do leite no Maranhão.

Published in:

Política & Sociedade: Revista de Sociologia Política, 2019, v. 18, n. 43, p. 162, doi. 10.5007/2175-7984.2019v18n43p162

By:

de Lima Neto, Evaristo José;
Sampaio Carneiro, Marcelo

Publication type:

Article

The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 2, p. 432, doi. 10.1111/jam.13000

By:

Aburjaile, F.F.;
Madec, M.‐N.;
Parayre, S.;
Miyoshi, A.;
Azevedo, V.;
Le Loir, Y.;
Falentin, H.

Publication type:

Article

Improvement of acetate production from lactose by growing Clostridium thermolacticum in mixed batch culture.

Published in:

Journal of Applied Microbiology, 2003, v. 95, n. 4, p. 824, doi. 10.1046/j.1365-2672.2003.02060.x

By:

Collet, C.;
Schwitzguébel, J.-P.;
Péringer, P.

Publication type:

Article

Production of lysozyme-enriched biomass from cheese industry by-products.

Published in:

Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 182, doi. 10.1046/j.1365-2672.1999.00654.x

By:

Maullu, C.;
Lampis, G.;
Basile, T.;
Ingianni, A.;
Rossolini, G. M.;
Pompei, R.

Publication type:

Article

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety.

Published in:

Applied Microbiology (2673-8007), 2024, v. 4, n. 1, p. 536, doi. 10.3390/applmicrobiol4010038

By:

Tsanasidou, Charikleia;
Bosnea, Loulouda;
Kakouri, Athanasia;
Samelis, John

Publication type:

Article

Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 1, p. 87, doi. 10.1017/S0022029917000632

By:

Dadousis, Christos;
Cipolat-Gotet, Claudio;
Schiavon, Stefano;
Bittante, Giovanni;
Cecchinato, Alessio

Publication type:

Article

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

Published in:

Journal of Dairy Research, 2017, v. 84, n. 1, p. 109, doi. 10.1017/S0022029916000819

By:

Rashid, Abdul Ahid;
Huma, Nuzhat;
Zahoor, Tahir;
Asgher, Muhammad

Publication type:

Article

Absence of growth of Listeria monocytogenes in naturally contaminated Cheddar cheese.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 1, p. 46, doi. 10.1017/S0022029913000678

By:

Dalmasso, Marion;
Jordan, Kieran

Publication type:

Article

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 3, p. 372, doi. 10.1017/s0022029904000135

By:

Luis JR Barron;
Igor Hernández;
Ainhoa Bilbao;
Cristian E Flanagan;
Ana I Nájera;
Mailo Virto;
Francisco J Pérez-Elortondo;
Marta Albisu;
Mertxe de Renobales

Publication type:

Article

El proceso socio-técnico de producción de Queso Añejo de Zacazonapan, Estado de México.

Published in:

Revista Mexicana de Ciencias Pecuarias, 2011, v. 2, n. 2, p. 161

By:

Morales, Carolina Hernández;
Montes, Arturo Hernández;
de Gantea, Abraham Z. Villegas;
Mandujano, Eleazar Aguirre

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

Artisan Cheese Food Safety Forum: 2015 Conference Summary.

Published in:

2016

By:

D'Amico, Dennis J.

Publication type:

Conference Paper/Materials

Selling import quota licenses: The U.S. cheese case.

Published in:

American Journal of Agricultural Economics, 1994, v. 76, n. 4, p. 818, doi. 10.2307/1243743

By:

McCorriston, Steve;
Sheldon, Ian M.

Publication type:

Article

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures.

Published in:

PLoS ONE, 2014, v. 9, n. 2, p. 1, doi. 10.1371/journal.pone.0089680

By:

De Filippis, Francesca;
La Storia, Antonietta;
Stellato, Giuseppina;
Gatti, Monica;
Ercolini, Danilo

Publication type:

Article

APPLICABILITY OF BACTERIAL GROWTH MODELS IN SPREADABLE PROCESSED CHEESE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 3, p. 199, doi. 10.17306/J.AFS.2015.3.21

By:

Weiss, Dorota;
Kaczmarek, Anna;
Stangierski, Jerzy

Publication type:

Article

UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 1, p. 9

By:

El-Tanboly, El-Sayed;
El-Hofi, Mahmoud;
Youssef, Youssef Bahr;
El-Desoki, Wahed;
Ismail, Azza

Publication type:

Article

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO UF WHITE CHEESE PRODUCTION LINE.

Published in:: Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 3, p. 331
Publication type:: Article

Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94

By:

Valkaj, Kristijan;
Zimmermann, Boris;
Kalit, Samir;
Rako, Ante;
Baranović, Goran

Publication type:

Article

Las Pequeñas y Medianas Empresas Agroalimentarias en Venezuela y el Desarrollo Sustentable: Enfoque basado en los Principios de Manufactura Esbelta.

Published in:

Información Tecnológica, 2011, v. 22, n. 5, p. 39, doi. 10.4067/S0718-07642011000500006

By:

Cardozo, Edyamira R.;
Rodríguez, Carlos;
Guaita, Wilfredo

Publication type:

Article

Chymosin and other milk coagulants: sources and biotechnological interventions.

Published in:

Critical Reviews in Biotechnology, 2010, v. 30, n. 4, p. 243, doi. 10.3109/07388551.2010.483459

By:

Kumar, A.;
Grover, S.;
Sharma, J.;
Batish, V. K.

Publication type:

Article

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.

Published in:

Applied Biochemistry & Microbiology, 2020, v. 56, n. 6, p. 647, doi. 10.1134/S0003683820060034

By:

Belenkaya, S. V.;
Shcherbakov, D. N.;
Balabova, D. V.;
Belov, A. N.;
Koval, A. D.;
Elchaninov, V. V.

Publication type:

Article

Autonomous high-throughput in situ soil nitrogen flux measurement system.

Published in:

Environmental Monitoring & Assessment, 2022, v. 194, n. 10, p. 1, doi. 10.1007/s10661-022-10351-x

By:

Siemering, Geoffrey S.;
Vanderleest, Clay P.;
Arriaga, Francisco J.

Publication type:

Article

Fine Line.

Published in:

ISLE: Interdisciplinary Studies in Literature & Environment, 2013, v. 20, n. 2, p. 412, doi. 10.1093/isle/ist030

By:

Čapek, Stella M.

Publication type:

Article

Clean Label Approaches in Cheese Production: Where Are We?

Published in:

Foods, 2025, v. 14, n. 5, p. 805, doi. 10.3390/foods14050805

By:

Fernandes, Jaime;
Gomes, Sandra;
Reboredo, Fernando H.;
Pintado, Manuela E.;
Amaral, Olga;
Dias, João;
Alvarenga, Nuno

Publication type:

Article

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria.

Published in:

Foods, 2025, v. 14, n. 2, p. 231, doi. 10.3390/foods14020231

By:

Martín Miguélez, José M.;
Martín, Irene;
Robledo, Jurgen;
Ventanas, Sonia;
Córdoba, Juan J.

Publication type:

Article

New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries.

Published in:

Foods, 2020, v. 9, n. 5, p. 562, doi. 10.3390/foods9050562

By:

Gheorghita (Puscaselu), Roxana;
Amariei, Sonia;
Norocel, Liliana;
Gutt, Gheorghe

Publication type:

Article

Occupational atopic contact dermatitis from Rhizoglyphus.

Published in:

Contact Dermatitis (01051873), 1991, v. 25, n. 3, p. 193, doi. 10.1111/j.1600-0536.1991.tb01832.x

By:

Pigatto, P. D.;
Bigardi, A.;
Riboldi, A.;
Legori, A.;
Altomare, G. F.;
Ottoboni, F.

Publication type:

Article

De Caeskopers. Een Zaanse koopmansfamilie in de Gouden Eeuw.

Published in:

2012

By:

Kaptein, Herman

Publication type:

Book Review

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

Market segmentation of cheese consumers: an approach using consumer's attitudes, purchase behaviour and sociodemographic variables.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 149, doi. 10.1046/j.1471-0307.2003.00092.x

By:

Mesías, Francisco J;
Escribano, Miguel;
Rodríguez De Ledesma, Antonio;
Pulido, Francisco

Publication type:

Article

Microbiological quality of white-brined cheeses: a review.

Published in:

International Journal of Dairy Technology, 2002, v. 55, n. 3, p. 113, doi. 10.1046/j.1471-0307.2002.00054.x

By:

Bintsis, T;
Papademas, P

Publication type:

Article

Evaluation of mathematical equations to predict the theoretical yield of Chilean Gouda cheese.

Published in:

International Journal of Dairy Technology, 2002, v. 55, n. 1, p. 32, doi. 10.1046/j.1364-727X.2001.00035.x

By:

Brito, C;
Niklitschek, L;
Molina, L H;
Molina, I

Publication type:

Article

The role of technical efficiency in takeovers: Evidence from the French cheese industry, 1985–2000.

Published in:

Agribusiness, 2005, v. 21, n. 4, p. 545, doi. 10.1002/agr.20064

By:

Chaaban, Jad;
Réquillart, Vincent;
Trévisiol, Audrey

Publication type:

Article

Distribution of Benefits and Costs of Commodity Checkoff Programs: Introductory Remarks.

Published in:

Agribusiness, 2003, v. 19, n. 3, p. 273, doi. 10.1002/agr.10057

By:

Kaiser, Harry M.

Publication type:

Article

Distributional Effects of Generic Dairy Advertising Throughout the Marketing Channel.

Published in:

Agribusiness, 2003, v. 19, n. 3, p. 289, doi. 10.1002/agr.10059

By:

Kaiser, Harry M.;
Schmidt, Todd M.

Publication type:

Article

A Double-Hurdle Approach to Advertising: The Case of Cheese.

Published in:

Agribusiness, 1992, v. 8, n. 2, p. 109, doi. 10.1002/1520-6297(199203)8:2<109::AID-AGR2720080203>3.0.CO;2-2

By:

Blisard, Noel;
Blaylock, James R.

Publication type:

Article