Works about CHEESE texture

Results: 56

SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS.

Published in:

Food & Environment Safety, 2017, v. 16, n. 4, p. 245

By:

PRICOP, Eugenia Mihaela

Publication type:

Article

STUDY ON THE INFLUENCE OF SAMPLES' DIMENSIONS ON THE ANALYSIS OF SMOKED CHEESE TEXTURE PROPERTIES.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 181

By:

SĂNDULEAC, Elena;
GUTT, Gheorghe;
AMARIEI, Sonia;
IANOVICI, Andreea

Publication type:

Article

Application of essential oils and d‐amino acids for controlling methicillin‐resistant Staphylococcus aureus isolated from dairy products.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 2, p. 1, doi. 10.1111/1471-0307.70016

By:

Elafify, Mahmoud;
Sadoma, Noha M.;
Wang, Peng;
Ramadan, Hazem;
Bakry, Amr M.

Publication type:

Article

Influence of fat globules structure on the physicochemical properties and digestive characteristics in dairy products: A study on liquid cow milk, semi‐liquid yoghurt and semi‐solid cheese.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13133

By:

Zhao, Pu;
Cai, Nianbin;
Ye, Shengyuan;
Zheng, Lili;
Jiang, Chenyu;
Wei, Wei;
Wang, Xingguo

Publication type:

Article

Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 465, doi. 10.1111/1471-0307.13044

By:

Güzeler, Nuray;
Özbek, Çağla;
Mert, Hüseyin

Publication type:

Article

Optimal conditions for the production of exopolysaccharide by Pediococcus acidilactici and impact of the bacterium, its EPS and dextran on the quality of Kariesh cheese.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 512, doi. 10.1111/1471-0307.12961

By:

Ghanimah, Mohamed;
El‐Ghaish, Shady;
Salah, Soha;
Swelam, Seham

Publication type:

Article

Freezing‐induced changes in goat cheese: Effect of freezing rate, storage and freeze–thaw cycles.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 436, doi. 10.1111/1471-0307.12938

By:

Wang, Xiuju;
Li, Yixuan;
Zhao, Zhengtao

Publication type:

Article

Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India).

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 372, doi. 10.1111/1471-0307.12459

By:

Punoo, Hilal Ahmad;
Patil, Girdhari ramdas;
Bijoy, Ram Ran

Publication type:

Article

Probiotic Mascarpone‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 195, doi. 10.1111/1471-0307.12457

By:

de Almeida, Júlia dos S. Opuski;
Dias, Carolinne O.;
Pinto, Stephanie S.;
Pereira, Luiza C.;
Verruck, Silvani;
Fritzen‐Freire, Carlise B.;
Amante, Edna R.;
Prudêncio, Elane S.;
Amboni, Renata D. M. C.

Publication type:

Article

Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain <italic>Lactobacillus kefiranofaciens</italic> ZW3.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 90, doi. 10.1111/1471-0307.12445

By:

Rehman, Rizwan‐ur;
Wang, Yanping;
Wang, Jinju;
Geng, Weitao

Publication type:

Article

INFLUNCE OF PASTEURIZATION TEMPERATURE, pH, CaCl<sub>2</sub> AND BLENDING OF BUFFALO MILK ON THE RENNET COAGULATION TIME (RCT), YIELD AND TEXTURE OF CAMEL MILK CHEESE.

Published in:

Pakistan Journal of Agricultural Sciences, 2019, v. 56, n. 1, p. 141, doi. 10.21162/PAKJAS/19.6551

By:

Qadeer, Zahida;
Huma, Nuzhat;
Sameen, Aysha;
Iqbal, Tahira

Publication type:

Article

FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 3, p. 587, doi. 10.15237/gida.GD23032

By:

Toplu, Bengisu;
Sıçramaz, Hatice;
Ayhan, Zehra

Publication type:

Article

APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.

Published in:

Journal of Hygienic Engineering & Design, 2020, v. 33, p. 22

By:

Ganchovska, Vladimira;
Danev, Angel;
Bosakova-Ardenska, Atanaska;
Panayotov, Petar;
Kostadinova-Georgieva, Lena;
Boyanova, Petya

Publication type:

Article

EVOLUTION PROCESS MATURATION SEMI-HARD CHEESE DEPENDING ON THE TEMPERATURE.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 401

By:

Mihaela-Adriana, Tiţa

Publication type:

Article

Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep's, Goat's or Combination Milk Mixtures.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 1, p. 117, doi. 10.18805/ajdfr.DRF-453

By:

Alkhalaileh, Nazieh I.

Publication type:

Article

Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese.

Published in:

Asian Journal of Dairy & Food Research, 2024, v. 43, n. 3, p. 396, doi. 10.18805/ajdfr.DRF-374

By:

Arkan, N. D.;
Setyawardani, T.;
Sumarmono, J.;
Naufalin, R.;
Santosa, S. S.;
Rahardjo, A. H. D.

Publication type:

Article

Propuesta de mejora tecnológica a un tanque de 5 L de fundición de queso mozzarella por medio de la adaptación de un sistema de control de temperatura.

Published in:

Revista Mutis, 2023, v. 13, n. 2, p. 1, doi. 10.21789/22561498.1937

By:

García Jaimes, Luis Eduardo;
Restrepo Jiménez, Juan Pablo;
Jiménez Ocampo, Julián

Publication type:

Article

Active Methods Concerning Skills Formation of the Sensory and Textural Analysis of Cheese.

Published in:

Education & Urban Society, 2019, v. 51, n. 2, p. 269, doi. 10.1177/0013124517716259

By:

Tita, Mihaela;
Tufeanu, Roxana;
Tita, Ovidiu

Publication type:

Article

Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese.

Published in:

Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/5062124

By:

Alinovi, Marcello;
Rinaldi, Massimiliano;
Mucchetti, Germano

Publication type:

Article

Enhancing the microbial and sensory qualities of soft cheese using black seed oil.

Published in:

Journal of Advanced Veterinary Research, 2025, v. 15, n. 2, p. 225

By:

Saad, Marwa A.;
Khalil, Naziha A. I.;
Elbagoury, Abdelrahman M.;
Abd-Rabou, Hagar S.

Publication type:

Article

Matching the Sensory Analysis of Serpa PDO Cheese with the Volatile Profiles—A Preliminary Study.

Published in:

Foods, 2025, v. 14, n. 9, p. 1509, doi. 10.3390/foods14091509

By:

Macedo, Antónia;
Carvalho, Maria João;
Mecha, Elsa;
Costa, Leonor;
Ferreira, António;
Inácio, Rita S.;
Bronze, Maria do Rosário

Publication type:

Article

Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters.

Published in:

Foods, 2025, v. 14, n. 7, p. 1162, doi. 10.3390/foods14071162

By:

Schimmel, Marloes D.;
Junge, Jonas Yde;
Alexi, Niki;
Andersen, Glenn Birksø Hjorth;
Hammershøj, Marianne;
Løbner, Mette Hadberg;
Kidmose, Ulla

Publication type:

Article

Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii.

Published in:

Foods, 2025, v. 14, n. 1, p. 121, doi. 10.3390/foods14010121

By:

Silva, Adriele do Amor Divino;
Tavares, Dérica Gonçalves;
Andrade, Rafaela Pereira;
Santos, Tamara Leite dos;
Duarte, Whasley Ferreira

Publication type:

Article

Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking.

Published in:

Foods, 2024, v. 13, n. 14, p. 2296, doi. 10.3390/foods13142296

By:

Arias, Ramón;
Alba, Claudio;
Calzada, Javier;
Jiménez, Lorena;
Fernández, Leónides;
Ávila, Marta;
Roman, Mario;
Roman, Juan;
Rodríguez, Juan M.;
Garde, Sonia

Publication type:

Article

Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese.

Published in:

Foods, 2024, v. 13, n. 2, p. 182, doi. 10.3390/foods13020182

By:

Lipșa, Florin Daniel;
Stoica, Florina;
Rațu, Roxana Nicoleta;
Veleșcu, Ionuț Dumitru;
Cârlescu, Petru Marian;
Motrescu, Iuliana;
Usturoi, Marius Giorgi;
Râpeanu, Gabriela

Publication type:

Article

Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation.

Published in:

Foods, 2023, v. 12, n. 23, p. 4343, doi. 10.3390/foods12234343

By:

Morais, Rebeca;
Soares, Pedro Ivo;
Morais, Sinthya Kelly;
Oriente, Suelma;
Nascimento, Amanda;
Melo, Mylena Olga;
Sousa, Francisca Moises;
Cavalcanti-Mata, Mario;
Lisboa, Hugo M.;
Gusmão, Rennan Pereira;
Abrantes, Thaisa

Publication type:

Article

Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe's Cheeses Throughout Storage.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 12, p. 6562, doi. 10.3390/app15126562

By:

Inácio, Rita S.;
Monteiro, Maria J. P.;
Lopes-da-Silva, José A.;
Saraiva, Jorge A.;
Gomes, Ana M. P.

Publication type:

Article

SIGNIFICANCE AND DYINAMICS OF SALT DURING STORAGE AND RIPENING OF WHITE CHEESE IN INDUSTRIAL PRODUCTION.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2015, v. 61, n. 4, p. 271, doi. 10.17707/AgricultForest.61.4.32

By:

SAVIĆ, Željko;
MAĆEJ, Ognjen;
MILOŠEVIĆ, Božidar;
RADOVIĆ, Bisa

Publication type:

Article

Texture Properties of Miniature Chihuahua-Type Cheese Manufactured with Different Strains of L actococcus Lactis Isolated from Plants and Raw Milk Cheese.

Published in:

Journal of Texture Studies, 2014, v. 45, n. 6, p. 487, doi. 10.1111/jtxs.12092

By:

Nájera‐Domínguez, Carolina;
Gutiérrez‐Méndez, Nestor;
Aguirre‐Gardea, Karen;
Peralta‐Bolivar, Ana;
Chavez‐Garay, Dely R.;
Leal‐Ramos, Martha Y.

Publication type:

Article

Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 4, p. 253, doi. 10.1111/jtxs.12021

By:

Melito, H.S.;
Daubert, C.R.;
Foegeding, E.A.

Publication type:

Article

Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 2, p. 356, doi. 10.1002/fsn3.563

By:

Motevalizadeh, Ehsan;
Mortazavi, Seyed Ali;
Milani, Elnaz;
Hooshmand‐dalir, Moosa Al‐reza

Publication type:

Article

Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12863

By:

Hutchings, Scott;
Alfante, Renna;
Jacob, Noby;
Loveday, Simon M.

Publication type:

Article

Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region.

Published in:

Journal of Agricultural Production, 2024, v. 5, n. 1, p. 24, doi. 10.56430/japro.1403071

By:

Macit, Emine

Publication type:

Article

THE RIPENING CONDITION EFFECT ON THE MAIN TEXTURAL PROPERTIES OF CASCAVAL CHEESE.

Published in:

Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 3, p. 216, doi. 10.34302/crpjfst/2023.15.3.17

By:

Pădureţ, Sergiu

Publication type:

Article

Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods.

Published in:

Polymers (20734360), 2024, v. 16, n. 11, p. 1559, doi. 10.3390/polym16111559

By:

Monasterio, Angela;
Núñez, Emerson;
Verdugo, Valeria;
Osorio, Fernando A.

Publication type:

Article

Native and Non-Native Sheep Breed Differences in Canestrato Pugliese Cheese Quality: a Resource for a Sustainable Pastoral System.

Published in:

Czech Journal of Food Sciences, 2016, v. 34, n. 4, p. 332, doi. 10.17221/568/2015-CJFS

By:

CLAPS, SALVATORE;
ANNICCHIARICO, GIOVANNI;
DI NAPOLI, MARIA ANTONIETTA;
PALADINO, FRANCESCO;
GIORGIO, DANIELA;
SEPE, LUCIA;
ROSSI, ROBERTA;
DI TRANA, ADRIANA

Publication type:

Article

Effect of Modified Whey Proteins on Texture and Sensory Quality of Processed Cheese.

Published in:

Czech Journal of Food Sciences, 2013, v. 31, n. 6, p. 553, doi. 10.17221/522/2012-cjfs

By:

MIHULOVÁ, MIROSLAVA;
VEJLUPKOVÁ, MARTA;
HANUŠOVÁ, JANA;
ŠTĚTINA, JIŘÍ;
PANOVSKÁ, ZDEŇKA

Publication type:

Article

EVALUATION OF AN ALTERNATIVE FOR MANUFACTURE OF ARTISANAL MINAS CHEESE FROM MICRO-REGION OF CAMPO DAS VERTENTES, USING PASTEURIZED MILK AND INDUSTRIAL DAIRY CULTURES.

Published in:

Revista do Instituto de Laticínios Cândido Tostes, 2019, v. 74, n. 3, p. 171, doi. 10.14295/2238-6416.v74i3.740

By:

Gonçalves Costa Júnior, Luiz Carlos;
Evangelista Fernandes, Lorena;
Bueno Costa, Renata Golin;
Resplande Magalhães, Fernando Antônio;
Jacinto de Paula, Junio César;
Sobral, Denise

Publication type:

Article

Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme.

Published in:

Dairy / Mljekarstvo, 2025, v. 75, n. 1, p. 28, doi. 10.15567/mljekarstvo.2025.0103

By:

Degenek, Jovana;
Kanurić, Katarina;
Iličić, Mirela;
Vukić, Vladimir;
Vukić, Dajana;
Mrkonjić, Živan;
Pavlić, Branimir;
Zeković, Zoran;
Kocić-Tanackov, Sunčica;
Bulut, Sandra

Publication type:

Article

Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 64, doi. 10.15567/mljekarstvo.2024.0105

By:

Soltani, Mostafa;
Say, Dilek;
Guzeler, Nuray

Publication type:

Article

The rheological, textural, frictional, and digestive properties of starch-based cheese analogs prepared with tapioca starch and almond protein.

Published in:

International Journal of Food Engineering, 2024, v. 20, n. 3, p. 181, doi. 10.1515/ijfe-2023-0253

By:

Li, Peijiao;
Wen, Yanwen;
Qiu, Xiaomin;
Chen, Douyi;
Zou, Yuan;
Zheng, Qianwang

Publication type:

Article

The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 160, p. 50, doi. 10.22034/FSCT.22.160.50.

By:

Al Musa, Raghad Saad;
Al Garory, Najla Hussen;
Ethafa, Esraa S.;
Rahi Al-Magsoosi, Suhad Kareem

Publication type:

Article

Investigating the effect of black seed extract on the physicochemical, sensory and anti-mold properties of lactic cheese.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 17, doi. 10.22034/FSCT.21.157.17

By:

S. A., Razavi;
A., Pedramnia;
A. H., Elhami Rad

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

ارزیابی تاثیر عصاره آبی قارچ شیتاکه بر زنده مانی باکتری پروبیوتیک بیفیدوباکتریوم بیفیدیوم و خواص فیزیکو شیمیایی در پنیر فتا طی مدت زمان نگهداری.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 136, p. 12, doi. 10.22034/FSCT.20.136.12

By:

میکائیل ثباتی;
حمیدرضا کاظمینی;
زهرا پناهی

Publication type:

Article

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions.

Published in:

Journal of the Indonesian Tropical Animal Agriculture, 2018, v. 43, n. 3, p. 230, doi. 10.14710/jitaa.43.3.230-237

By:

Setyawardani, T.;
Widayaka, K.;
Sumarmono, J.;
Rahardjo, A. H. D.;
Santoso, S. S.;
Sulistyowati, M.

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

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 4, p. 282, doi. 10.15567/mljekarstvo.2016.0404

By:

Hulak, Nataša;
Maksimović, Ana Žgomba;
Kaić, Ana;
Skelin, Andrea;
Fuka, Mirna Mrkonjić

Publication type:

Article

Do consumers from Medimurje region recognize their autochthonous Turoš cheese?

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 4, p. 211

By:

Valkaj, Kristijan;
Cerjak, Marija;
Kalit, Samir;
Rako, Ante;
Wendorff, William L.

Publication type:

Article