Works matching DE "COMPOSITION of cheese"

Results: 92

CURD CHEESE STORAGED IN MODIFIED PACKAGING WITH EXTRACT OF GARLIC AND THYME: VARIATION OF SOME PHYSICO-CHEMICAL PARAMETERS.

Published in:

Carpathian Journal of Food Science & Technology, 2012, v. 4, n. 2, p. 1

By:

Nicula, Camelia;
Lungu, Dora;
Peter, Anca;
Mihaly-Cozmuta, Anca;
Mihaly-Cozmuta, Leonard

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

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 155, doi. 10.4025/actascitechnol.v37i1.19744

By:

Junior, dos Santos, Tiago;
Pieretti, Gabriella Giani;
Marques, Diego Rodrigues;
da Silva Scapim, Mônica Regina;
Branco, Ivanise Guilherme;
Madrona, Grasiele Scaramal

Publication type:

Article

PHYSICOCHEMICAL QUALITY AND FATTY ACID PROFILE OF TRADITIONAL COLOMBIA (COSTEÑO CHEESE) CHEESSE ADDED WITH LACTIC AND MICROBIONIC RENNET.

Published in:

@limentech: Ciencia y Tecnología Alimentaria, 2023, v. 21, n. 1, p. 5

By:

Rodríguez Ingrid, Ballestas;
Dunoyer Arnulfo, Tarón;
Rivera Angelica, Peluffo

Publication type:

Article

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.

Published in:

Journal of Dairy Research, 2017, v. 84, n. 3, p. 329, doi. 10.1017/S0022029917000450

By:

Bergamaschi, Matteo;
Bittante, Giovanni

Publication type:

Article

Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.

Published in:

Journal of Dairy Research, 2016, v. 83, n. 4, p. 476, doi. 10.1017/S0022029916000649

By:

Ranucci, David;
Garofalo, Angela;
Urbani, Eleonora;
Rea, Stefano;
Loschi, Anna Rita;
Stocchi, Roberta;
Miraglia, Dino;
Branciari, Raffaella

Publication type:

Article

Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.

Published in:

Journal of Dairy Research, 2015, v. 82, n. 1, p. 47, doi. 10.1017/S0022029914000703

By:

Erkaya, Tuba;
Şengul, Mustafa

Publication type:

Article

Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 4, p. 455, doi. 10.1017/S002202991400048X

By:

Branciari, Raffaella;
Mughetti, Laura;
Ranucci, David;
Miraglia, Dino;
Valiani, Andrea;
Acuti, Gabriele;
Selvaggini, Roberto;
Trabalza-Marinucci, Massimo

Publication type:

Article

An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 4, p. 397, doi. 10.1017/S0022029912000313

By:

Niro, Serena;
Fratianni, Alessandra;
Mignogna, Rossella;
Tremonte, Patrizio;
Sorrentino, Elena;
Panfili, Gianfranco

Publication type:

Article

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 4, p. 390, doi. 10.1017/S0022029912000209

By:

Faccia, Michele;
Mastromatteo, Marianna;
Conte, Amalia;
Del Nobile, Matteo Alessandro

Publication type:

Article

Influence of diet and rennet on the composition of goats’ milk and cheese.

Published in:

Journal of Dairy Research, 2011, v. 78, n. 2, p. 250, doi. 10.1017/S0022029911000161

By:

Baquero, María Fresno;
Álvarez Ríos, Sergio;
Rodríguez, Elena Rodríguez;
Romero, Carlos Díaz;
Martín, Jacinto Darias

Publication type:

Article

Characterization of Free Fatty Acids Contents of Sudanese White Cheese during Storage.

Published in:

Journal of Advanced Scientific Research, 2013, v. 4, n. 1, p. 22

By:

Abdelaziz, Enass Abdelaziz Omer;
Hamid, Omer Ibrahim Ahmed

Publication type:

Article

Effect of mineral salt replacement on properties of Turkish White cheese.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 46, doi. 10.15567/mljekarstvo.2018.0106

By:

Akan, Ecem;
Kinik, Ozer

Publication type:

Article

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 1, p. 37, doi. 10.15567/mljekarstvo.2018.0105

By:

Barać, Miroljub;
Kresojević, Mirjana;
Špirović-Trifunović, Bojana;
Pešić, Mirjana;
Vučić, Tanja;
Kostić, Aleksandar;
Despotović, Saša

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

Sensory properties and chemical composition of Sharri cheese from Kosovo.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 4, p. 295, doi. 10.15567/mljekarstvo.2014.0409

By:

Rysha, Agim;
Delaš, Frane

Publication type:

Article

Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.

Published in:

Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 170, doi. 10.15567/mljekarstvo.2014.0304

By:

Matić, Anto;
Kalit, Samir;
Salajpal, Krešimir;
Ivanković, Stanko;
Sarić, Zlatan

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

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

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.

Published in:

World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 1, p. 127, doi. 10.1007/s11274-012-1165-4

By:

Zhang, Li;
Zhang, Xue;
Liu, Chunhong;
Li, Changying;
Li, Shengyu;
Li, Tiezhu;
Li, Da;
Zhao, Yujuan;
Yang, Zhennai

Publication type:

Article

Requeijão com teor reduzido de cloreto de sódio: caracterização físico-química e sensorial entre adolescentes.

Published in:

Ambiência, 2018, v. 14, n. 3, p. 662, doi. 10.5935/ambiencia.2018.03.16

By:

Nunes, Graziela;
Teixeira, Flávia;
Marques Romeiro, Mirelly;
Jordão Candido, Camila;
Aiko Hiane, Priscila;
da Silva, Anderson Fernandes;
Fernanda Zampieri, Danieli;
dos Santos, Elisvânia Freitas;
Novello, Daiana

Publication type:

Article

Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.

Published in:

Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 810, doi. 10.5513/JCEA01/19.4.2202

By:

DOLENČIĆ ŠPEHAR, Iva;
TUDOR KALIT, Milna;
KALIT, Samir

Publication type:

Article

Proteolysis of Livanjski cheese during ripening.

Published in:

Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1320, doi. 10.5513/JCEA01/17.4.1852

By:

KALIT, Samir;
MATIĆ, Anto;
SALAJPAL, Krešimir;
SARIĆ, Zlatan;
KALIT, Milna TUDOR

Publication type:

Article

AUGALINIŲ RIEBALŲ PRIEDO IR LAIKYMO TRUKMES ĮTAKA LIETUVOS ĮMONĖSE GAMINAMŲ FERMENTINIO SŪRIO PRODUKTŲ KOKYBEI.

Published in:

Veterinarija ir Zootechnika, 2012, v. 58, n. 80, p. 47

By:

Mieželienė, Aldona;
Alenčikienė, Gitana;
Garmienė, Galina;
Zaborskienė, Gintarė;
Narkevičius, Raimundas

Publication type:

Article

COMPARATIVE STUDY OF THE MAXIMUM INCORPORATION OF ESSENTIAL FATTY ACIDS IN THE MANUFACTURE OF THE SANA VERSUS THE SPUN PASTE CHEESE.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2017, v. 16, n. Part B, p. 101

By:

Hîlma, Elena

Publication type:

Article

Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil.

Published in:

Journal of Chemical Health Risks, 2015, v. 5, n. 1, p. 21

By:

Keyvani, Majid;
Bolandi, Marzieh

Publication type:

Article

Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics.

Published in:

International Food Research Journal, 2018, v. 25, n. 1, p. 399

By:

Cuffia, F.;
Bergamini, C.;
Candioti, M.

Publication type:

Article

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 4, p. 303, doi. 10.1515/pjfns-2015-0034

By:

Kirmaci, H. Avni

Publication type:

Article

Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 10, p. 2685, doi. 10.1007/s11947-012-0912-8

By:

Castell-Palou, A.;
Rosselló, C.;
Femenia, A.;
Simal, S.

Publication type:

Article

Nutritional composition of four commercial cheeses made with buffalo milk.

Published in:

Journal of Food & Nutrition Research, 2016, v. 55, n. 3, p. 256

By:

MARTINI, MINA;
ALTOMONTE, IOLANDA;
DA SILVA SANT'ANA, AMANDA MARILIA;
SALARI, FEDERICA

Publication type:

Article

Characterization of May bryndza cheese from various regions in Slovakia based on microbiological, molecular and principal volatile odorants examination.

Published in:

Journal of Food & Nutrition Research, 2015, v. 54, n. 3, p. 239

By:

ŠAKOVÁ, NIKOLETA;
SÁDECKÁ, JANA;
LEJKOVÁ, JADŽA;
PUŠKÁROVÁ, ANDREA;
KOREŇOVÁ, JANKA;
KOLEK, EMIL;
VALÍK, ĽUBOMÍR;
KUCHTA, TOMÁŠ;
PANGALLO, DOMENICO

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

DETECCIÓN DE Listeria spp Y Salmonella spp EN QUESO Y SU RELACION CON LAS CARACTERÍSTICAS FISICOQUIMICAS.

Published in:

Revista Politécnica, 2016, v. 12, n. 23, p. 91

By:

David Castro, Alexander;
Porras Atencia, Oscar Orlando;
Carolina Bermúdez, Sandra;
Velasco Sánchez, Nadia Judith;
Osorio Padilla, María Laudid

Publication type:

Article

NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK.

Published in:

Pakistan Journal of Science, 2015, v. 67, n. 3, p. 230

By:

Mohsin, S.;
Salariya, A. M.;
Rashid, A. A.;
Choudhry, S.

Publication type:

Article

Variation of the fatty acids in buffalo milk and cheese.

Published in:

Animal Biology & Animal Husbandry, 2013, v. 5, n. 2, p. 183

By:

Coroian, Aurelia;
Matea, Cristian T.;
Bele, Constantin;
Mireşan, Vioara;
Răducu, Camelia;
Odagiu, Antonia;
Dărăban, Stelian;
Coroian, Cristian O.

Publication type:

Article

Changes of Texture, Microstructure and Free Fatty Acid Contents of Lighvan Cheese during Accelerated Ripening with Lipase.

Published in:

Journal of Agricultural Science & Technology, 2014, v. 16, n. 1, p. 113

By:

Aminifar, M.;
Emam-Djomeh, Z.

Publication type:

Article

PHYSICOCHEMICAL, MECHANICAL AND SENSORY PROPERTIES OF LONG-RIPENED POLISH AND ITALIAN CHEESES AND THEIR CONTENT OF SELECTED MINERALS.

Published in:

Journal of Elementology, 2018, v. 23, n. 3, p. 985, doi. 10.5601/jelem.2017.22.4.1452

By:

Kędzierska-Matysek, Monika;
Barłowska, Joanna;
Wolanciuk, Anna;
Litwińczuk, Zygmunt

Publication type:

Article

THE CONTENT OF LEAD AND CADMIUM IN FRUIT-FLAVOURED YOGHURTS AND CREAM CHEESES.

Published in:

Journal of Elementology, 2017, v. 22, n. 4, p. 1333, doi. 10.5601/jelem.2017.22.1.1383

By:

Winiarska-Mieczan, Anna;
Kiczorowska, Bożena;
Krusiński, Robert;
Kwiecień, Małgorzata;
Kwiatkowska, Katarzyna;
Klebaniuk, Renata

Publication type:

Article

MINERAL COMPOSITION OF HERBY CHEESE PRODUCED FROM RAW AND PASTEURIZED MILK.

Published in:

Applied Ecology & Environmental Research, 2019, v. 17, n. 3, p. 7189, doi. 10.15666/aeer/1703_71897201

By:

KÖSE, Ş.;
OCAK, E.

Publication type:

Article

Persistent plasticizers and bisphenol in the cheese of Tunisian markets induced biochemical and histopathological alterations in male BALB/c mice.

Published in:

Environmental Science & Pollution Research, 2018, v. 25, n. 7, p. 6545, doi. 10.1007/s11356-017-0857-6

By:

Beltifa, Asma;
Feriani, Anouar;
Macherki, Monia;
Ghorbel, Asma;
Ghazouani, Lakhdar;
Di Bella, Giuseppa;
Sire, Olivier;
Van Loco, Joris;
Reyns, Tim;
Mansour, Hedi Ben

Publication type:

Article

Effects of different types of dried fruit on sensory and texture properties of white cheese.

Published in:

Turkish Journal of Food & Agriculture Sciences, 2024, v. 6, n. 1, p. 38, doi. 10.53663/turjfas.1428521

By:

TARAKÇI, Zekai;
YOLAŞAN, Murat

Publication type:

Article

DEVELOPMENT AND CHARACTERIZATION OF A EWE’S CREAMY CHEESE WITH AROMATIC PLANTS.

Published in:

Journal of Hygienic Engineering & Design, 2020, v. 33, p. 152

By:

Guiné, Raquel P. F.;
Teixeira-Lemos, Edite;
Ribeiro, Paulo;
Ferreira, Marina;
Margarida Oliveira, Ana;
Rita Teixeira, Ana;
Castro, Beatriz;
Rodrigues, Rute;
Santos, Samuel;
Rodrigues, Adriana;
Santos, Andreia

Publication type:

Article

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE.

Published in:

Assiut Veterinary Medical Journal, 2017, v. 63, n. 154, p. 10, doi. 10.21608/avmj.2017.184228

By:

ABO EL-MAKAREM, H. S.;
SABER, A. S.;
EL ASUOTY, M. S

Publication type:

Article

MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE.

Published in:

Assiut Veterinary Medical Journal, 2015, v. 61, n. 144, p. 151, doi. 10.21608/avmj.2015.170032

By:

ALI, DINA. N.;
ELSHERIF, WALAA M. A.

Publication type:

Article

THE QUALITY OF THE SHARRI CHEESE IN THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL ASPECT.

Published in:

International Journal of Ecosystems & Ecology Sciences, 2013, v. 3, n. 3, p. 573

By:

Zymberaj, Ilirjana;
Shabani, L.;
Elshani, M.;
Jashari, B.

Publication type:

Article

Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 721, doi. 10.1007/s00217-017-2992-1

By:

Beatrice, Torracca;
Francesca, Pedonese;
Barbara, Turchi;
Filippo, Fratini;
Roberta, Nuvoloni

Publication type:

Article

TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ''BIENO CHEESE" IN THE REPUBLIC OF MACEDONIA.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 55

By:

DIMITROVSKA, Gordana;
SRBINOVSKA, Sonja;
PRESILSKI, Stefce;
MANEVSKA, Violeta;
KOCHOSKI, Ljupce;
JOSHESKA, Elena

Publication type:

Article

SEASONAL VARIATIONS' INFLUENCE ON CHEMICAL COMPOSITION OF COW MILK AND VIDRARU SEMI HARD CHEESE.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 144

By:

PRISACARU, Ancuta Elena;
APOSTOL, Laura

Publication type:

Article

APPLICATION OF TITRIMETRIC TECHNIQUE TO DETERMINE PHOSPHATES IN CHEESES.

Published in:

Food & Environment Safety, 2014, v. 13, n. 4, p. 372

By:

VOROBETS, Mariya;
KOBASA, Igor;
CHEBAN, Aureliya

Publication type:

Article

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition.

Published in:

Grasas y Aceites, 2016, v. 67, n. 1, p. 1, doi. 10.3989/gya.0250151

By:

González-Martína, M. I.;
Vicente-Tavera, S.;
Revilla, I.;
Vivar-Quintana, A. M.;
González-Pérez, C.;
Hierro, J. M. Hernández;
Lobos-Ortega, I.

Publication type:

Article