Works matching DE "CHEESE ripening"

Results: 301

Chemical composition of craft hard cheeses from raw goat milk during the ripening process.

Published in:

Regulatory Mechanisms in Biosystems, 2024, v. 15, n. 4, p. 666, doi. 10.15421/022496

By:

Sadvari, V. Y.;
Shevchenko, L. V.;
Slobodyanyuk, N. M.;
Furman, S. V.;
Lisohurska, D. V.;
Lisohurska, O. V.

Publication type:

Article

Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin.

Published in:

Polymers (20734360), 2025, v. 17, n. 10, p. 1342, doi. 10.3390/polym17101342

By:

Ruiz, David;
Tessaro, Larissa;
Sobral, Paulo José do Amaral;
Uscátegui, Yomaira;
Diaz, Luis Eduardo;
Valero, Manuel F.

Publication type:

Article

Biochemical Processes During Cheese Ripening.

Published in:

Veterinary Sciences & Practices, 2024, v. 19, n. 3, p. 174, doi. 10.17094/vetsci.1609184

By:

ATASEVER, Mustafa;
MAZLUM, Halit

Publication type:

Article

THE EFFECTS OF FETEASCĂ NEAGRĂ WINE ON THE RIPENING PROCESS OF THE CHEESE.

Published in:

Journal of EcoAgriTourism, 2023, v. 19, n. 2, p. 53

By:

MOGA, V. M.;
TIȚA, M.;
IANCU, M. L.;
TIȚA, O.

Publication type:

Article

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk.

Published in:

Journal of Food Quality & Hazards Control, 2018, v. 5, n. 3, p. 109, doi. 10.29252/jfqhc.5.3.109

By:

Shahbazi, Y.;
Shavisi, N.

Publication type:

Article

Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds .

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.966239

By:

Castellone, Vincenzo;
Prandi, Barbara;
Bancalari, Elena;
Tedeschi, Tullia;
Gatti, Monica;
Bottari, Benedetta

Publication type:

Article

Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.813480

By:

Quijada, Narciso Martín;
Dzieciol, Monika;
Schmitz-Esser, Stephan;
Wagner, Martin;
Selberherr, Evelyne

Publication type:

Article

ASPECTS REGARDING THE PHYSICAL CHARACTERISTICS OF BLUE MOLD CHEESE DURING RIPENING PROCESS.

Published in:

Acta Technica Corviniensis - Bulletin of Engineering, 2024, v. 17, n. 4, p. 57

By:

PANA, Gratiela-Florinela;
TUDOR, Paula;
CIRIC, Alexandru;
STEFAN, Elena-Madalina;
BEGEA, Mihaela;
VOICU, Gheorghe

Publication type:

Article

EVALUATION OF BIOCHEMICAL CHANGES OCCURING IN "NĂSAL" CHEESE DURING THE RIPENING STAGES.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 4, p. 85

By:

TĂbĂran, Alexandru-Flaviu;
Dan, Sorin Daniel;
TĂbĂran, Alexandra;
Bele, Constantin;
CĂtoi, Cornel;
Borzan, Mihai;
Valasutean, Gabriel;
Mihaiu, Marian

Publication type:

Article

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278

By:

Forgrave, R.;
Donaghy, J.A.;
Fisher, A.;
Rowe, M.T.

Publication type:

Article

Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO).

Published in:

Natural Product Research, 2020, v. 34, n. 1, p. 10, doi. 10.1080/14786419.2019.1622107

By:

Giuffrida, Daniele;
Monnet, Christophe;
Laurent, Florence;
Cacciola, Francesco;
Oteri, Marianna;
Le Piver, Mélanie;
Caro, Yanis;
Donato, Paola;
Mondello, Luigi;
Roueyre, Daniel;
Dufossé, Laurent

Publication type:

Article

Effect of Using Different Lactic Cultures on Quality and Safety of Muddaffara Cheese.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 10, p. 235, doi. 10.21608/jfds.2023.238203.1129

By:

Peter, Rose;
El-Nawawy, M.;
El-Kenany, Y.;
Aita, O.;
Abdulla, M.;
Abo El-Naga, M. Y.

Publication type:

Article

Quality Properties of Egyptian Bio-Hard Cheese.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 11, p. 261, doi. 10.21608/jfds.2023.242823.1134

By:

Nagi, Riham E.;
El Kenany, Y. M.;
Aita, O. A.;
Aumara, I. E.

Publication type:

Article

Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 10, p. 235, doi. 10.21608/jfds.2021.92242.1026

By:

El-Hofi, M.;
Abo El-Naga, M. Y.

Publication type:

Article

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 6, p. 189

By:

Hamad, M. N. F.;
El-Sayed, Samaa M.;
Gomaa, M. S. M.

Publication type:

Article

Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 1, p. 19

By:

Ammar, El-Tahra M. A.;
El-Shazly, A.;
Zalma, Samar A.;
El-Sharoud, W. M.

Publication type:

Article

JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 66, doi. 10.15673/fst.v17i3.2656

By:

Chaharovskyi, O.;
Tkachenko, N.;
Didukh, E.;
Anichin, V.

Publication type:

Article

RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 71, doi. 10.15673/fst.v17i2.2601

By:

Shulga, N.;
Bovkun, A.;
Naumenko, О.

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

The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 165, doi. 10.22034/FSCT.21.152.165

By:

Tondhoush, Arash;
soltani, Mostafa;
Azarikia, Fatemeh;
Homayouni-Rad, Aziz;
Karami, Mostafa

Publication type:

Article

Microbial Communities of Raw Milk Cheeses, A Review.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 121, doi. 10.22034/FSCT.21.150.121

By:

Azzouz, Safae;
Ahadaf, Soumaya;
Zantar, Said;
El Galiou, Ouiam;
Arakrak, Abdelhay;
Bakkali, Mohammed;
Laglaoui, Amin

Publication type:

Article

A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening process.

Published in:

Journal of Dairy Research, 2024, v. 91, n. 4, p. 505, doi. 10.1017/S0022029925000184

By:

Peralta, Guillermo H.;
Bürgi, Milagros;
Albarracín, Virginia H.;
Sánchez, Renzo;
Martínez, Luciano J.;
Bergamini, Carina V.

Publication type:

Article

Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening.

Published in:

Journal of Dairy Research, 2021, v. 88, n. 4, p. 461, doi. 10.1017/S0022029921000790

By:

Yavuz, Mustafa;
Kasavi, Ceyda;
Toksoy Öner, Ebru

Publication type:

Article

Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese.

Published in:

Journal of Dairy Research, 2019, v. 86, n. 1, p. 120, doi. 10.1017/S0022029918000870

By:

Cuffia, Facundo;
Bergamini, Carina Viviana;
Wolf, Irma Verónica;
Hynes, Erica Ruth;
Perotti, María Cristina

Publication type:

Article

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.

Published in:

Journal of Dairy Research, 2016, v. 83, n. 4, p. 479, doi. 10.1017/S002202991600056X

By:

Caldeo, Veronica;
Hannon, John A;
Hickey, Dara-Kate;
Waldron, Dave;
Wilkinson, Martin G;
Beresford, Thomas P;
McSweeney, Paul L H

Publication type:

Article

Salt influence on surface microorganisms and ripening of soft ewe cheese.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 2, p. 215, doi. 10.1017/S0022029915000023

By:

Tabla, Rafael;
Gómez, Antonia;
Rebollo, José E;
Roa, Isidro

Publication type:

Article

Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 4, p. 394, doi. 10.1017/S0022029914000326

By:

Sahingil, Didem;
Hayaloglu, Ali A.;
Kirmaci, Huseyin A.;
Özer, Barbaros;
Simsek, Osman

Publication type:

Article

Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.

Published in:

Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967

By:

Vázquez-García, Rosa;
Cardador-Martínez, Anaberta;
Orihuela-López, Miguel Angel;
Ramos-Hernández, Livia Sofía;
Martín-del-Campo, Sandra Teresita

Publication type:

Article

The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds.

Published in:

Journal of Adnan Menderes University, Agricultural Faculty, 2023, v. 20, n. 2, p. 311, doi. 10.25308/aduziraat.1406041

By:

ATALAY, Aysun;
YILDIZ AKGÜL, Filiz;
KINIK, Özer

Publication type:

Article

Detection and Viability of Lactococcus lactis throughout Cheese Ripening.

Published in:

PLoS ONE, 2014, v. 9, n. 12, p. 1, doi. 10.1371/journal.pone.0114280

By:

Ruggirello, Marianna;
Dolci, Paola;
Cocolin, Luca

Publication type:

Article

SOFT WHITE CHEESE RIPENING USING BACTERIAL PROTEASE ENZYME.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 385, doi. 10.17306/j.afs.0665

By:

Abd El-Salam, Baraka Abo El-Yazeed;
Ahmed, Maged Said;
Yasser, Manal Mohammad;
Taha, Safaa Salah El-Din

Publication type:

Article

TAPIOCA MALTODEXTRIN IN THE PRODUCTION OF SOFT UNRIPENED CHEESE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 47, doi. 10.17306/J.AFS.2016.1.5

By:

Iakovchenko, Natalia V.;
Arseneva, Tamara P.

Publication type:

Article

Influence of overpressure on microbiological properties and aroma components of semi-hard cheese during ripening in specially designed ripening chambers.

Published in:

Dairy / Mljekarstvo, 2025, v. 75, n. 1, p. 15, doi. 10.15567/mljekarstvo.2025.0102

By:

Abdurramani, Almir;
Blažić, Marijana;
Herljević, Dora;
Zandona, Elizabeta;
Čolić, Mirela Lučan;
Babić, Jurislav

Publication type:

Article

Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402

By:

Levak, Stefani;
Bandić, Luna Maslov;
Stracenski, Katarina Sopko;
Špehar, Iva Dolenčić;
Kalit, Samir;
Rako, Ante;
Kalit, Milna Tudor

Publication type:

Article

Biochemical changes during ripening of cheeses in an animal skin.

Published in:

Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 225, doi. 10.15567/mljekarstvo.2020.0401

By:

Kalit, Milna Tudor;
Lojbl, Tihana;
Rako, Ante;
Gün, Ilhan;
Kalit, Samir

Publication type:

Article

The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106

By:

Tarakçı, Zekai;
Deveci, Fahrettin

Publication type:

Article

Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102

By:

Rako, Ante;
Kalit, Milna Tudor;
Rako, Zorica;
Petrović, Denis;
Kalit, Samir

Publication type:

Article

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 320, doi. 10.15567/mljekarstvo.2018.0407

By:

Hazır Dalca, Selime;
Şimşek, Ömer;
Gursoy, Oguz;
Yilmaz, Yusuf

Publication type:

Article

The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 71, doi. 10.15567/mljekarstvo.2017.0108

By:

Kınık, Özer;
Kesenkaş, Harun;
Ergönül, Pelin Günç;
Akan, Ecem

Publication type:

Article

Influence of packaging materials on Kashkaval quality.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 25, doi. 10.15567/mljekarstvo.2017.0103

By:

Talevski, Goce;
Srbinovska, Sonja;
Santa, Dushica;
Mateva, Natasha

Publication type:

Article

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

By:

Barać, Miroljub;
Pešić, Mirjana;
Vučić, Tanja;
Vasić, Milena;
Smiljanić, Milenko

Publication type:

Article

The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103

By:

Kalit, Milna Tudor;
Buntić, Ivan;
Morone, Giuseppe;
Delaš, Ivančica;
Kalit, Samir

Publication type:

Article

Effects of packaging materials on some ripening characteristics of Tulum cheese.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 4, p. 293, doi. 10.15567/mljekarstvo.2016.0405

By:

Tarakçı, Zekai;
Durmuş, Yusuf

Publication type:

Article

Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307

By:

Levkov, Vesna;
Srbinovska, Sonja;
Gjorgovska, Natasha

Publication type:

Article

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

By:

Smiljanić, Milenko;
Pesic, Mirjana B.;
Stanojevic, Sladjana P.;
Barać, Miroljub B.

Publication type:

Article

Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 159, doi. 10.15567/mljekarstvo.2014.0303

By:

Marijan, Antonela;
Džaja, Petar;
Bogdanović, Tanja;
Škoko, Ines;
Cvetnić, Željko;
Dobranić, Vesna;
Zdolec, Nevijo;
Šatrović, Edin;
Severin, Krešimir

Publication type:

Article

Traditional production and main characteristics of Galichki kashkaval.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 119

By:

Santa, Dushica;
Srbinovska, Sonja

Publication type:

Article

A survey on hygienic and physicochemical properties of Istrian cheese.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 2, p. 55

By:

Magdić, Višnja;
Kalit, Samir;
Fuka, Mirna Mrkonjić;
Skelin, Andrea;
Samaržija, Dubravka;
Redžepović, Sulejman;
Havranek, Jasmina

Publication type:

Article

Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 1, p. 15

By:

Radeljević, Biljana;
Mikulec, Nataša;
Antunac, Neven;
Prpić, Zvonimir;
Maletić, Mirjana;
Havranek, Jasmina

Publication type:

Article

Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge.

Published in:

Lipids in Health & Disease, 2019, v. 18, n. 1, p. 1, doi. 10.1186/s12944-019-0969-8

By:

Khan, Imran Taj;
Nadeem, Muhammad;
Imran, Muhammad;
Ullah, Rahman;
Ajmal, Muhammad;
Jaspal, Muhammad Hayat

Publication type:

Article