Works matching DE "CHEESE ripening"
Results: 283
Microbiological characteristics of hard cheese with flax seeds.
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- Slovak Journal of Food Sciences, 2024, v. 18, p. 281, doi. 10.5219/1956
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- Article
The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening.
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- BioTech, 2023, v. 12, n. 4, p. 63, doi. 10.3390/biotech12040063
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- Article
Farklı meyve tozları ilave edilen kaşar peynirlerinin renk değerleri ve tekstürel özellikleri üzerine olgunlaşmanın etkilerinin belirlenmesi.
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- Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2020, v. 9, n. 2, p. 363, doi. 10.29278/azd.708482
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- Article
The properties of kashar cheese produced with added rennet casein.
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- Eurasian Journal of Veterinary Sciences, 2018, v. 34, n. 4, p. 242, doi. 10.15312/EurasianJVetSci.2018.206
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- Article
Yield and calo of the "Marija Zvijezda" Trappist cheese during ripening.
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- Agro-Knowledge Journal / Agroznanje, 2022, v. 23, n. 4, p. 229, doi. 10.7251/AGREN2204229B
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- Article
Divle Tulum Cheese.
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- Van Veterinary Journal, 2018, v. 29, n. 2, p. 119
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- Article
Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts.
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- Applied Biological Chemistry, 2020, v. 63, n. 1, p. N.PAG, doi. 10.1186/s13765-020-00539-5
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- Article
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese.
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- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 160, doi. 10.4081/ijfs.2014.1705
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- Article
Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil.
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- Alexandria Science Exchange Journal, 2022, v. 43, n. 2, p. 343, doi. 10.21608/asejaiqjsae.2022.248650
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- Article
Geleneksel Yöntemle Üretilen Malatya Peynirinin Bazı Kimyasal ve Biyokimyasal Özellikleri Üzerine Ambalaj Çeşidi ve Farklı Depolama Koşullarının Etkisi.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2022, v. 12, n. 4, p. 2237, doi. 10.21597/jist.1125965
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- Article
A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.703284
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- Article
Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.681185
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- Article
Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes -Contaminated Unpasteurized Milk.
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.642789
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- Article
The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability.
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.644828
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- Article
Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages.
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- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.592060
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- Article
Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.
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- Animals (2076-2615), 2022, v. 12, n. 22, p. 3224, doi. 10.3390/ani12223224
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- Article
Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons.
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- Animals (2076-2615), 2022, v. 12, n. 2, p. 198, doi. 10.3390/ani12020198
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- Article
The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2699, doi. 10.3390/ani11092699
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- Article
Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 1, p. 58, doi. 10.3390/ani11010058
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- Article
Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves.
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- Animals (2076-2615), 2020, v. 10, n. 12, p. 2238, doi. 10.3390/ani10122238
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- Article
Experimental study on optimizing cheese drying and ripening process.
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- International Journal of Agricultural & Biological Engineering, 2012, v. 5, n. 4, p. 74, doi. 10.3965/j.ijabe.20120504.009
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- Article
Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 3, p. 580, doi. 10.1080/19440049.2021.2005831
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- Article
Determination of changes in the microbial and chemical composition of Țaga cheese during maturation.
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- PLoS ONE, 2020, v. 15, n. 12, p. 1, doi. 10.1371/journal.pone.0242824
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- Article
Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth.
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- Food Science & Technology International, 2022, v. 28, n. 6, p. 502, doi. 10.1177/10820132211023673
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- Article
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 588, doi. 10.1177/1082013219854563
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- Article
Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
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- Food Science & Technology International, 2017, v. 23, n. 3, p. 254, doi. 10.1177/1082013216685202
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- Article
Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses.
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- KnE Life Sciences, 2020, v. 2020, p. 333, doi. 10.18502/kls.v5i1.6081
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- Article
Application of FMEA analysis in the short cheese supply chain.
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- Meat Technology, 2020, v. 61, n. 2, p. 161, doi. 10.18485/meattech.2020.61.2.6
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- Article
Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)?
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- Experimental & Applied Acarology, 2022, v. 87, n. 4, p. 309, doi. 10.1007/s10493-022-00734-7
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- Article
ANALYSIS MAXIMUM OF EMBEDDING ESSENTIAL FATTY ACIDS FROM GETTING YOGURT COMPARED TO RIPENESS CHEESE IN BRINE.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part A, p. 59
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- Article
Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk.
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- Journal of Food Quality & Hazards Control, 2018, v. 5, n. 3, p. 109, doi. 10.29252/jfqhc.5.3.109
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- Article
Biogenic Amines Pattern in Ras Cheese During Ripening Period.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 1, p. 93, doi. 10.5455/ajvs.17254
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- Article
Extension Shelf Life of Domiati Cheese Made by Using Some of Natural Preservatives.
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- Assiut Journal of Agricultural Sciences, 2019, v. 50, n. 1, p. 1, doi. 10.21608/ajas.2019.33368
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- Article
Acceleration of Ras Cheese Enzymes as Induced by Different Fruit Extract.
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- Assiut Journal of Agricultural Sciences, 2015, v. 46, n. 2, p. 16, doi. 10.21608/ajas.2015.555
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- Article
Textural, rheological and sensory properties of spreadable processed goat cheese.
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- International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5
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- Article
Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese.
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- Catalysts (2073-4344), 2021, v. 11, n. 8, p. 967, doi. 10.3390/catal11080967
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- Article
COMPARISON OF ANTIFUNGAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI WITH POTASSIUM SORBATE IN THE IRANIAN UF-FETA CHEESE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 11, n. 5, p. 1, doi. 10.55251/jmbfs.3318
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- Publication type:
- Article
INFLUENCE OF STARTER CULTURE TO SENSORY QUALITY OF EDAM CHEESE DURING RIPENING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 422, doi. 10.15414/jmbfs.2019.9.special.422-426
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- Publication type:
- Article
THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 550, doi. 10.15414/jmbfs.2015.4.6.550-553
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- Publication type:
- Article
IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW'S MILK AND CHEDDARED CURD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 546, doi. 10.15414/jmbfs.2015.4.6.546-549
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- Article
PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF "OLOMOUCKÉ TVARŮŽKY" CHEESE (PGI).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 130, doi. 10.15414/jmbfs.2015.4.special3.130-134
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- Article
The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese.
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- International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 630, doi. 10.1111/1471-0307.13084
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- Article
Journal News and Editor's Choice Article for February 2024.
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- 2024
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- Publication type:
- Proceeding
Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 6, doi. 10.1111/1471-0307.13029
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- Article
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 234, doi. 10.1111/1471-0307.13007
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- Article
Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 215, doi. 10.1111/1471-0307.12749
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- Article
Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 347, doi. 10.1111/1471-0307.12434
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- Article
The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch‐type low‐scalded cheese.
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- International Journal of Dairy Technology, 2018, v. 71, p. 107, doi. 10.1111/1471-0307.12508
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- Publication type:
- Article
Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese.
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- International Journal of Dairy Technology, 2018, v. 71, p. 99, doi. 10.1111/1471-0307.12493
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- Publication type:
- Article
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 542, doi. 10.1111/1471-0307.12424
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- Publication type:
- Article