Works matching DE "CHEESEMAKING"

Results: 1019

IMPLEMENTING NEW PREDICTIVE FUNCTIONAL MODEL FOR MILK FAT VALUE IN MACEDONIAN WHITE BRINED CHEESE PRODUCTION.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2025, v. 71, n. 1, p. 37, doi. 10.17707/AgricultForest.71.1.03

By:

MAKARIJOSKI, Borche;
DIMITROVSKA, Gordana;
JOSHEVSKA, Elena

Publication type:

Article

BIO-FUNCTIONALITY OF BRINED CHEESES: COMPARISON BETWEEN CURD COOKED AND UNCOOKED TYPES.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2025, v. 71, n. 1, p. 27, doi. 10.17707/AgricultForest.71.1.02

By:

SULEJMANI, Erhan

Publication type:

Article

Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform.

Published in:

BMC Biotechnology, 2025, v. 25, n. 1, p. 1, doi. 10.1186/s12896-025-00997-z

By:

Alfano, Alberto;
Parecha, Darshankumar;
Fusco, Alessandra;
Savio, Vittoria;
De Chiara, Ida;
Muscariello, Lidia;
Donnarumma, Giovanna;
Schiraldi, Chiara

Publication type:

Article

Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains.

Published in:

Microorganisms, 2025, v. 13, n. 6, p. 1368, doi. 10.3390/microorganisms13061368

By:

Roselli, Marianna;
Colafranceschi, Federica;
Cipriani, Valentina;
Valle, Alessandra;
Zinno, Paola;
Guantario, Barbara;
Schifano, Emily;
Uccelletti, Daniela;
Devirgiliis, Chiara

Publication type:

Article

Phases of the moon: as simple as ABCDE teaching the phases of the moon to first graders using patterns.

Published in:

Science Activities, 2022, v. 59, n. 4, p. 161, doi. 10.1080/00368121.2022.2080633

By:

Blum, Caleigh;
Taylor, Amy

Publication type:

Article

Price Discovery in the United States Dairy Industry.

Published in:

Journal of Agricultural & Food Industrial Organization, 2022, v. 20, n. 2, p. 83, doi. 10.1515/jafio-2019-0002

By:

Bolotova, Yuliya V.

Publication type:

Article

Private Supply Management and Market Power in the U.S. Dairy Industry.

Published in:

Journal of Agricultural & Food Industrial Organization, 2024, v. 22, n. 1, p. 1, doi. 10.1515/jafio-2023-0004

By:

Bolotova, Yuliya V.

Publication type:

Article

Improving EGSB reactor performance for simultaneous bioenergy and organic acid production from cheese whey via continuous biological H production.

Published in:

Biotechnology Letters, 2017, v. 39, n. 7, p. 983, doi. 10.1007/s10529-017-2323-4

By:

Ramos, Lucas;
Silva, Edson

Publication type:

Article

An innovative approach in oat milk production: Ohmic heating.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 148, p. 421, doi. 10.1016/j.fbp.2024.10.011

By:

Ak, Ferit;
Karakavuk, Emrah;
Goksu, Ali;
Sabancı, Serdal

Publication type:

Article

Optimization of spray drying process in cheese powder production.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 156, doi. 10.1016/j.fbp.2013.12.008

By:

Erbay, Zafer;
Koca, Nurcan;
Kaymak-Ertekin, Figen;
Ucuncu, Mustafa

Publication type:

Article

Evaluation of technological properties of Enterococcus faecium CECT 8849, a strain isolated from human milk, for the dairy industry.

Published in:

Applied Microbiology & Biotechnology, 2016, v. 100, n. 17, p. 7665, doi. 10.1007/s00253-016-7616-3

By:

Cárdenas, Nivia;
Arroyo, Rebeca;
Calzada, Javier;
Peirotén, Ángela;
Medina, Margarita;
Rodríguez, Juan;
Fernández, Leonides

Publication type:

Article

Aspartic proteinases from Mucor spp. in cheese manufacturing.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 89, n. 4, p. 949, doi. 10.1007/s00253-010-3020-6

By:

Yegin, Sirma;
Fernandez-Lahore, Marcelo;
Salgado, Antonio Jose Gama;
Guvenc, Ulgar;
Goksungur, Yekta;
Tari, Canan

Publication type:

Article

Quantification by real-time PCR ofLactococcus lactissubsp.cremorisin milk fermented by a mixed culture.

Published in:

Applied Microbiology & Biotechnology, 2005, v. 66, n. 4, p. 414, doi. 10.1007/s00253-004-1705-4

By:

Grattepanche, F.;
Lacroix, C.;
Audet, P.;
Lapointe, G.

Publication type:

Article

Sequence-based GWAS, network and pathway analyses reveal genes co-associated with milk cheese-making properties and milk composition in Montbéliarde cows.

Published in:

Genetics Selection Evolution, 2019, v. 51, n. 1, p. N.PAG, doi. 10.1186/s12711-019-0473-7

By:

Sanchez, Marie-Pierre;
Ramayo-Caldas, Yuliaxis;
Wolf, Valérie;
Laithier, Cécile;
El Jabri, Mohammed;
Michenet, Alexis;
Boussaha, Mekki;
Taussat, Sébastien;
Fritz, Sébastien;
Delacroix-Buchet, Agnès;
Brochard, Mickaël;
Boichard, Didier

Publication type:

Article

Production of bioethanol from organic whey using Kluyveromyces marxianus.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 2, p. 283, doi. 10.1007/s10295-010-0771-0

By:

Christensen, Anne;
Kádár, Zsófia;
Oleskowicz-Popiel, Piotr;
Thomsen, Mette

Publication type:

Article

Epidemiological Study of Food Poisoning Cases from 2013 to 2021, in Diyala Province, Iraq.

Published in:

Diyala Journal for Pure Science, 2022, v. 18, n. 3, p. 66, doi. 10.24237/djps.1803.586C

By:

Abbas, Saba Adnan;
Ali, Iman Abbas;
Shafeeq, Wisam S.

Publication type:

Article

Detection of Common Bacterial Contaminants of Locally Produced Al-Arab Soft Cheese in Diyala Province.

Published in:

Diyala Journal for Pure Science, 2021, v. 17, n. 2, p. 38, doi. 10.24237/djps.17.02.546E

By:

Mohamed, Walaa Mahmood;
Hasson, Shaymaa Jabbar;
Alshammary, Hanaa kareem Ali;
Ibrahim, Adasa Khaleel;
Khudaier, Dena Mohamed

Publication type:

Article

Sodium Chloride Determination in Cheese.

Published in:: Bulletin of the International Dairy Federation, 2024, v. 528, p. ii, doi. 10.56169/UTTY9265
Publication type:: Article

APPLICATION OF HACCP (Hazard Analysis Critical Control Point) TO MOZZARELLA CHEESE PRODUCTION.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2024, v. 67, n. 1, p. 34

By:

BORȘ, Alina;
RUSU, Oana Raluca;
IFTENE, Denisa;
AILINCĂI, Luminița;
BORȘ, Ionuţ;
FLORIȘTEAN, Viorel

Publication type:

Article

The importance of the bacterial cultures used in production of cheeses.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 1, p. 67

By:

GOLBAN, Rita

Publication type:

Article

Dietary supplementation of dairy cows with a docosahexaenoic acid-rich thraustochytrid, Aurantiochytrium limacinum: effects on milk quality, fatty acid composition and cheese making properties.

Published in:

Journal of Animal & Feed Sciences, 2019, v. 28, n. 1, p. 3, doi. 10.22358/jafs/105105/2019

By:

Moran, C. A.;
Morlacchini, M.;
Keegan, J. D.;
Warren, H.;
Fusconi, G.

Publication type:

Article

A multiple-phenotype imputation procedure as a method for prediction of cheese-making efficiency in Spanish Assaf sheep.

Published in:

Journal of Animal Science, 2020, v. 98, n. 12, p. 1, doi. 10.1093/jas/skaa370

By:

Marina, Héctor;
Reverter, Antonio;
Gutiérrez-Gil, Beatriz;
Alexandre, Pamela Almeida;
Pelayo, Rocío;
Suárez-Vega, Aroa;
Esteban-Blanco, Cristina;
Arranz, Juan José

Publication type:

Article

Dairy Foods: Cheese II.

Published in:: 2007
Publication type:: Abstract

Dairy Foods: Cheese, Dairy Products and Chemistry.

Published in:: 2007
Publication type:: Abstract

Dairying becomes a highlight of the Utah Rocky Mountains: Glimpses into a century of contributions in research, service and teaching at Utah State University.

Published in:

Journal of Animal Science, 2006, v. 84, p. 469

By:

Richardson, G. H.;
Lamb, R.;
Dhiman, T.;
McMahon, D. J.

Publication type:

Article

SDSU Dairy Club "Snapshots from the Past".

Published in:

Journal of Animal Science, 2006, v. 84, p. 464

By:

Wirt, A.

Publication type:

Article

Computer vision analysis to monitor syneresis of cheese curd in a cheese vat.

Published in:

Journal of Animal Science, 2006, v. 84, p. 424

By:

Everard, C. D.;
O'Donnell, C. P.;
Fagan, C. C.;
O'Callaghan, J.;
Castillo, M.;
Payne, F. A.

Publication type:

Article

Predicting curd moisture content, whey fat concentration and curd yield from near infrared light backscatter.

Published in:

Journal of Animal Science, 2006, v. 84, p. 423

By:

Fagan, C. C.;
Leedy, M.;
Castillo, M.;
Payne, F. A.;
O'Donnell, C. P.;
O'Callaghan, D. J.

Publication type:

Article

Effect of mountain and sea level pasture on monoterpene composition in milk, curd and Ragusano cheese at 4 and 7 months of aging.

Published in:

Journal of Animal Science, 2006, v. 84, p. 422

By:

Carpino, S.;
Rapisarda, T.;
Licitra, G.

Publication type:

Article

Effects of CLA supplementation on goat milk composition and texture profile of semi-hard goat cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 327

By:

Chen, S.;
Zeng, S.;
Rovai, M.;
Gipson, T.;
Bauman, D.;
Lock, A.;
Bah, B.;
Goetsch, A.

Publication type:

Article

Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 316

By:

Rasmussen, T. C.;
McMahon, D. J.;
Broadbent, J. R.;
Oberg, C. J.

Publication type:

Article

Characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using low cooking temperature.

Published in:

Journal of Animal Science, 2006, v. 84, p. 316

By:

Kocaoglu-Vurma, N. A.;
Harper, W. J.;
Drake, M. A.;
Courtney, P. D.

Publication type:

Article

Acceptability of cream cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 315

By:

Almena, M.;
Losambe, N.;
Kindstedt, P. S.

Publication type:

Article

Effect of the addition of Lactobacillus reuteri over the shelf life of Oaxaca-type cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 315

By:

Montero-Lagunes, M.;
Paz-Gamboa, E.;
Herman-Lara, E.;
Valencia-Perez, P.;
Garcia-Galindo, H.

Publication type:

Article

Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk: Proteolysis and sensory characteristics.

Published in:

Journal of Animal Science, 2006, v. 84, p. 315

By:

Amornkul, Y.;
Henning, D.

Publication type:

Article

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Ahmed, N.;
El-Soda, M.

Publication type:

Article

Substituting aged cheese with exopolysaccharide-containing base cheese in making process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Hassan, A. N.;
Mistry, V.

Publication type:

Article

Impact of exopolysaccharide-containing base cheese on characteristics of reduced fat process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Hassan, A. N.;
Mistry, V.

Publication type:

Article

Manufacture of fresh soft cheese (Domiati-type) from camel milk using ultrafiltration process.

Published in:

Journal of Animal Science, 2006, v. 84, p. 313

By:

Mehaia, M. A.

Publication type:

Article

Characterization of Queso Fresco cheeses manufactured in Mexico and the United States.

Published in:

Journal of Animal Science, 2006, v. 84, p. 313

By:

Van Hekken, D. L.;
Tunick, M. H.;
Renye, J. A.;
Vallejo-Cordoba, B.;
Gonzalez-Cordova, A. F.

Publication type:

Article

Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk.

Published in:

Journal of Animal Science, 2006, v. 84, p. 313

By:

Amornkul, Y.;
Henning, D.

Publication type:

Article

Effect of protein-to-fat ratio of cheese milk on the composition and yields of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 312

By:

Guinee, T.;
Mulholland, E.;
Kelly, J.;
O'Callaghan, D.

Publication type:

Article

Compositional differences between industrial sources of salty whey and sweet whey.

Published in:

Journal of Animal Science, 2006, v. 84, p. 312

By:

Blaschek, K.;
Wendorff, W.;
Rankin, S.

Publication type:

Article

Identification of the microflora in the complete Ragusano cheese processing from milk produced at two different farm locations.

Published in:

Journal of Animal Science, 2006, v. 84, p. 279

By:

Licitra, G.;
Parayre, S.;
Falentin, H.;
Carpino, S.;
Fallico, V.;
Pediliggieri, C.;
Lortal, S.

Publication type:

Article

Microbiological safety of Ragusano cheese through traditional farmhouse manufacturing: A preliminary study.

Published in:

Journal of Animal Science, 2006, v. 84, p. 278

By:

Licitra, G.;
Fiori, A.;
Manenti, M.;
La Terra, S.;
Campo, P.;
Carpino, S.

Publication type:

Article

Identification and putative proteolytic origin of some major water-soluble peptides produced during ripening of Ragusano cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 277

By:

Pediliggieri, C.;
Carnemolla, T. M.;
Gagnaire, V.;
Mollé, D.;
Fallico, V.;
Carpino, S.;
Licitra, G.;
Lortal, S.

Publication type:

Article

Characterization of the indigenous microflora present in commercial Queso Fresco from Mexico.

Published in:

Journal of Animal Science, 2006, v. 84, p. 180

By:

Renye Jr., J. A.;
Somkuti, G. A.;
Vallejo-Cordoba, B.;
Van Hekken, D. L.;
Gonzalez-Cordova, A. F.

Publication type:

Article

Differentiation of cheese sauces made with different starches and evaluation of the effect of starch type on flavor loss using FTIR spectroscopy.

Published in:

Journal of Animal Science, 2006, v. 84, p. 177

By:

Soledad, M. C. M.;
Kuo, C. J.;
Rodriguez-Saona, L. E.;
Harper, W. J.

Publication type:

Article

Effect of total calcium content, intact casein content, and pH on the functional properties of process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 141

By:

Kapoor, R.;
Metzger, L. E.

Publication type:

Article

Influence of salt up take and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 140

By:

Licitra, G.;
Caccamo, M.;
Marino, G.;
Tumino, G.;
Farina, G.

Publication type:

Article