Works matching DE "GOAT cheese"

Results: 186

Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese.

Published in:

Foods, 2025, v. 14, n. 9, p. 1561, doi. 10.3390/foods14091561

By:

de Oliveira, Julia Mariano Caju;
Antunes, Adriane Elisabete Costa;
Sales, Gustavo Felipe Correia;
Costa, Camila Neves Meireles;
Alves, Angela Matilde da Silva;
de Lima, Kaíque Yago Gervazio;
de Oliveira, Celso José Bruno;
do Egito, Antônio Silvio;
dos Santos, Karina Maria Olbrich;
de Souza, Evandro Leite;
Pacheco, Maria Teresa Bertoldo;
de Oliveira, Maria Elieidy Gomes

Publication type:

Article

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig ( Ficus carica sylvestris) or calf rennet.

Published in:

European Food Research & Technology, 2012, v. 234, n. 3, p. 527, doi. 10.1007/s00217-012-1668-0

By:

Faccia, M.;
Picariello, G.;
Trani, A.;
Loizzo, P.;
Gambacorta, G.;
Lamacchia, C.;
Di Luccia, A.

Publication type:

Article

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation.

Published in:

European Food Research & Technology, 2011, v. 233, n. 3, p. 483, doi. 10.1007/s00217-011-1536-3

By:

Delgado, Francisco;
González-Crespo, José;
Cava, Ramón;
Ramírez, Rosario

Publication type:

Article

Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese.

Published in:

Journal of Animal & Feed Sciences, 2021, v. 30, n. 4, p. 320, doi. 10.22358/jafs/144843/2021

By:

Bodnár, Á.;
Egerszegi, I.;
Kuchtik, J.;
Penksza, K.;
Póti, P.;
Pajor, F.

Publication type:

Article

Typification of a fresh goat cheese of Mexico by path models.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 2, p. 213, doi. 10.3906/vet-1605-66

By:

RAMÍREZ-RIVERA, Emmanuel de Jesús;
JUÁREZ-BARRIENTOS, José Manuel;
RODRÍGUEZ-MIRANDA, Jesús;
DÍAZ-RIVERA, Pablo;
RAMÓN-CANUL, Lorena Guadalupe;
HERRERA-CORREDOR, José Andrés;
HERNÁNDEZ-SERRANO, María Isabel;
HERMAN-LARA, Erasmo

Publication type:

Article

A brief identification of lactic acid bacteria isolated from Algerian goat's Jben by MALDI-TOF MS.

Published in:

South Asian Journal of Experimental Biology, 2017, v. 7, n. 4, p. 157

By:

Meghoufel, Naïma L.;
Homrani, Abdelkader;
Nemmiche, Saïd;
Benkrizi, Nawel;
Dahou, Abdelkader E.;
Zbalah, Romaissa

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

Fatty acid composition of milk and Domiati cheese from grazing Alpine goats during a while lactation.

Published in:

2003

By:

Soryal, K.A.;
Zeng, S.S.;
Hart, S.P.;
Min, B.R.;
Tesfai, K.

Publication type:

Abstract

Graduate student competition.

Published in:: 1997
Publication type:: Abstract

The Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Cheeses in Poland.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 4, p. 1391, doi. 10.1080/10406638.2020.1781207

By:

Migdał, Władysław;
Walczycka, Maria;
Migdał, Łukasz

Publication type:

Article

Effect of Storage on Physico-Chemical, Microbiological and Sensory Characteristics of Goat Milk Fermented by Lactobacillus Strains Isolated from Minas Artisanal Cheeses.

Published in:

International Journal of Food Studies, 2021, p. 398, doi. 10.7455/ijfs/10.2.2021.a10

By:

VALENTE, GUSTAVO L. C.;
ACURCIO, LEONARDO B.;
FIGUEIREDO, RANIER C.;
SANT'ANNA, FELIPE M.;
BRITO, ROMMEL F.;
FREITAS, LUIGI P. V.;
SILVA, ANDRÉIA M.;
SOUZA, MARCELO R.;
PENNA, CLÁUDIA F. A. M.

Publication type:

Article

Textural, rheological and sensory properties of spreadable processed goat cheese.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5

By:

BURGOS, LAURA;
PECE, NORA;
MALDONADO, SILVINA

Publication type:

Article

Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 807, doi. 10.5219/2000

By:

Abdugamitova, Altynay;
Serikbayeva, Assiya;
Mateyeva, Akmaral;
Orymbetova, Gulbagi;
Mateyeva, Sulushash;
Matibaeyva, Ainur;
Toleugazykyzy, Akerke

Publication type:

Article

SDS-PAGE of proteins in goat milk cheeses ripened under different conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 490, doi. 10.1111/j.1365-2621.1996.tb13140.x

By:

Jin, Yong K.;
Park, Young W.

Publication type:

Article

Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 940, doi. 10.1111/1471-0307.13085

By:

Ramírez‐Rivera, Emmanuel de Jesús;
Ramón‐Canul, Lorena Guadalupe;
Castillo‐Martínez, Susana Isabel;
Rodríguez‐Miranda, Jesús;
Herman‐Lara, Erasmo;
Prinyawiwatkul, Witoon;
Can‐Herrera, Luis Alfonso;
Sánchez‐Arellano, Lucía;
Cabal‐Prieto, Adán;
Herrera‐Corredor, José Andrés

Publication type:

Article

Preparation and evaluation of goat cream cheese analogue for phenylketonuria.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 212, doi. 10.1111/1471-0307.13030

By:

Soleimani, Ahmad;
Maghsoudlou, Yahya;
Khomeiri, Morteza;
Sadeghi‐Mahonak, Ali Reza

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

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 460, doi. 10.1111/1471-0307.12837

By:

Paolino, Rosanna;
Freschi, Pierangelo;
Claps, Salvatore;
Tarricone, Simona;
Sepe, Lucia;
Cosentino, Carlo

Publication type:

Article

Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 3, p. 180, doi. 10.9755/ejfa.2022.v34.i3.2839

By:

Raquib, Masuk;
Borpuzari, Trishna;
Hazarika, Mineswar;
Laskar, Saurabh Kumar;
Saikia, Girindra Kumar;
Hazarika, Razibuddin Ahmed

Publication type:

Article

Origin food schemes and the paradox of reducing diversity to defend it.

Published in:

Sociologia Ruralis, 2021, v. 61, n. 2, p. 465, doi. 10.1111/soru.12330

By:

Mariani, Mariagiulia;
Cerdan, Claire;
Peri, Iuri

Publication type:

Article

Estandarización de un protocolo sencillo para la extracción de adn a partir de quesos frescos, semi-curados y curados de cabra.

Published in:

Archivos de Zootecnia, 2022, v. 71, n. 275, p. 200, doi. 10.21071/az.v71i275.5683

By:

Canales, A. M.;
Baquero, M. R.;
Delgado, J. V.;
Martínez, A.

Publication type:

Article

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat's Milk Gels.

Published in:

Molecules, 2021, v. 26, n. 18, p. 5563, doi. 10.3390/molecules26185563

By:

Pawlos, Małgorzata;
Znamirowska, Agata;
Szajnar, Katarzyna

Publication type:

Article

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition.

Published in:

Molecules, 2019, v. 24, n. 4, p. 670, doi. 10.3390/molecules24040670

By:

Danezis, Georgios;
Theodorou, Charis;
Massouras, Theofilos;
Zoidis, Evangelos;
Hadjigeorgiou, Ioannis;
Georgiou, Constantinos A.;
Iriti, Marcello

Publication type:

Article

Investigating The Bioactive Properties of Cheese-Fruit Combinations Following in Vitro Digestion Using an Elderly Model.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 465, doi. 10.12944/CRNFSJ.9.2.10

By:

PLANTE, AIMEE M.;
MCCARTHY, AOIFE L.;
LACEY, SEÁN;
O'HALLORAN, FIONA

Publication type:

Article

INVESTIGATION ON THE MICROFLORA OF CAPRINO LOMBARDO CHEESE FROM RAW GOAT MILK.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 1, p. 33

By:

Foschino, R.;
Picozzi, C.;
Borghi, M.;
Cerliani, M. C.;
Cresci, E.

Publication type:

Article

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

COMPARISON OF MICROBIOLOGICAL PARAMETERS OF FRESH GOAT CHEESES PRODUCED ON FARMS IN THE CZECH REPUBLIC USING CONVENTIONAL AND ORGANIC FARMING METHOD.

Published in:

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2019, v. 67, n. 3, p. 695, doi. 10.11118/actaun201967030695

By:

Kalhotka, Libor;
Přichystalová, Jitka;
Dostálová, Lenka;
Šustová, Květoslava;
Hůlová, Michaela;
Burdová, Eva;
Kuchtík, Jan

Publication type:

Article

THE QUALITY INFLUENCE OF GOAT MILK AND TECHNOLOGY OF PRODUCTION ON THE CHARACTERISTIC OF THE GOAT MILK CHEESE OF THE CAMEMBERT TYPE.

Published in:

Acta Veterinaria, 2008, v. 58, n. 5/6, p. 521, doi. 10.2298/AVB0806521P

By:

Popović-Vranjes, Anka;
Jovanović, S.;
Savić, Mila;
Krajinović, M.;
Kasalica, Anka;
Mioćnović, Dragica;
Kecman, Jelena

Publication type:

Article

Economics and Competitiveness in Secondary Agricultural Production: the Case of Feta Cheese in Greece.

Published in:

Economic Science for Rural Development Conference Proceedings, 2009, n. 20, p. 20

By:

Aggelopoulos, S.;
Theocharopoulos, A.;
Pavloudi, A.;
Karipidis, P.

Publication type:

Article

Cardoon-based rennets for cheese production.

Published in:

Applied Microbiology & Biotechnology, 2018, v. 102, n. 11, p. 4675, doi. 10.1007/s00253-018-9032-3

By:

Almeida, Carla Malaquias;
Simões, Isaura

Publication type:

Article

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains.

Published in:

Foods, 2024, v. 13, n. 24, p. 4040, doi. 10.3390/foods13244040

By:

Bittante, Giovanni;
Amalfitano, Nicolò;
Tagliapietra, Franco;
Schiavon, Stefano;
Cipolat-Gotet, Claudio;
Stocco, Giorgia

Publication type:

Article

Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes.

Published in:

Foods, 2024, v. 13, n. 23, p. 3789, doi. 10.3390/foods13233789

By:

Kaczyński, Łukasz K.

Publication type:

Article

Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival.

Published in:

Foods, 2024, v. 13, n. 18, p. 2905, doi. 10.3390/foods13182905

By:

Lima Júnior, Dôrian Cordeiro;
da Silva Quirino, Viviane Maria;
de Moura, Alícia Santos;
Correia, Joyceana Oliveira;
Furtado, João Ricardo;
Florêncio, Isanna Menezes;
da Silva, Márcia Maria Cândido;
Salles, Hévila Oliveira;
dos Santos, Karina Maria Olbrich;
do Egito, Antonio Silvio;
Buriti, Flávia Carolina Alonso

Publication type:

Article

Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.

Published in:

Foods, 2024, v. 13, n. 13, p. 2065, doi. 10.3390/foods13132065

By:

Grujović, Mirjana Ž.;
Marković, Katarina G.;
Morais, Susana;
Semedo-Lemsaddek, Teresa

Publication type:

Article

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.

Published in:

Foods, 2024, v. 13, n. 13, p. 2016, doi. 10.3390/foods13132016

By:

Kačániová, Miroslava;
Joanidis, Patrícia;
Lakatošová, Jana;
Kunová, Simona;
Benešová, Lucia;
Ikromi, Khurshed;
Akhmedov, Farkhod;
Boboev, Khayyol;
Gulmahmad, Mirzozoda;
Niyatbekzoda, Fariza;
Toshkhodjaev, Nasimjon;
Bobokalonov, Farkhod;
Kamolov, Nasimdzhon;
Čmiková, Natália

Publication type:

Article

Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat.

Published in:

Foods, 2024, v. 13, n. 8, p. 1239, doi. 10.3390/foods13081239

By:

Florio, Marco;
Cimini, Costanza;
Bennato, Francesca;
Ianni, Andrea;
Grotta, Lisa;
Martino, Giuseppe

Publication type:

Article

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk.

Published in:

Foods, 2023, v. 12, n. 19, p. 3703, doi. 10.3390/foods12193703

By:

Pawlos, Małgorzata;
Znamirowska-Piotrowska, Agata;
Kowalczyk, Magdalena;
Zaguła, Grzegorz;
Szajnar, Katarzyna

Publication type:

Article

Current Advances in Cheese Microbiology.

Published in:

Foods, 2023, v. 12, n. 13, p. 2577, doi. 10.3390/foods12132577

By:

Centeno, Juan A.;
Carballo, Javier

Publication type:

Article

Microbiological Safety and Quality of Fermented Products.

Published in:

Foods, 2023, v. 12, n. 11, p. 2204, doi. 10.3390/foods12112204

By:

Liu, Xiaoyan;
Ma, Jinghao;
Fan, Guangsen

Publication type:

Article

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Published in:

Foods, 2023, v. 12, n. 10, p. 1945, doi. 10.3390/foods12101945

By:

Rosario, Iuri Lima dos Santos;
Vieira, Carla Paulo;
Barreto, Luana Sipaúba Moreno;
Monteiro, Nathália Brizack;
Moreira, Rodrigo Vilela de Barros Pinto;
Salim, Ana Paula;
Lelis, Carini Aparecida;
Solca, Manuela da Silva;
Mano, Sergio Borges;
Conte-Junior, Carlos Adam;
Costa, Marion Pereira da

Publication type:

Article

Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.

Published in:

Foods, 2023, v. 12, n. 5, p. 996, doi. 10.3390/foods12050996

By:

López Ruiz, Ángel Luis;
Ruiz Morales, Francisco de Asís;
Ruiz Pérez-Cacho, Pilar;
Galán-Soldevilla, Hortensia

Publication type:

Article

Microbial Carotenoid Synthesis Optimization in Goat Cheese Whey Using the Robust Taguchi Method: A Sustainable Approach to Help Tackle Vitamin A Deficiency.

Published in:

Foods, 2023, v. 12, n. 3, p. 658, doi. 10.3390/foods12030658

By:

Mata-Gómez, Luis Carlos;
Mapelli-Brahm, Paula;
Meléndez-Martínez, Antonio J.;
Méndez-Zavala, Alejandro;
Morales-Oyervides, Lourdes;
Montañez, Julio

Publication type:

Article

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes.

Published in:

Foods, 2023, v. 12, n. 3, p. 468, doi. 10.3390/foods12030468

By:

Coelho, Christian;
Bord, Cécile;
Fayolle, Karine;
Bibang, Cindy;
Flahaut, Stéphanie

Publication type:

Article

Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses.

Published in:

Foods, 2022, v. 11, n. 24, p. 4041, doi. 10.3390/foods11244041

By:

Bittante, Giovanni;
Amalfitano, Nicolò;
Cipolat-Gotet, Claudio;
Lombardi, Angiolella;
Stocco, Giorgia;
Tagliapietra, Franco

Publication type:

Article

Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms.

Published in:

Foods, 2022, v. 11, n. 23, p. 3910, doi. 10.3390/foods11233910

By:

Stefanou, Constantine-Richard;
Bartodziejska, Beata;
Gajewska, Magdalena;
Szosland-Fałtyn, Anna

Publication type:

Article

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate.

Published in:

Foods, 2022, v. 11, n. 17, p. 2698, doi. 10.3390/foods11172698

By:

Garcia, Manuel Mântua Esteves;
Pereira, Carlos José Dias;
Freitas, Ana Cristina;
Gomes, Ana Maria Pereira;
Pintado, Maria Manuela Estevez

Publication type:

Article

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses.

Published in:

Foods, 2022, v. 11, n. 8, p. 1116, doi. 10.3390/foods11081116

By:

Szterk, Arkadiusz;
Ofiara, Karol;
Strus, Bartosz;
Abdullaev, Ilkhom;
Ferenc, Karolina;
Sady, Maria;
Flis, Sylwia;
Gajewski, Zdzisław

Publication type:

Article

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production.

Published in:

Foods, 2022, v. 11, n. 7, p. 934, doi. 10.3390/foods11070934

By:

Ngamsomchat, Achirawit;
Kaewkod, Thida;
Konkit, Maytiya;
Tragoolpua, Yingmanee;
Bovonsombut, Sakunnee;
Chitov, Thararat

Publication type:

Article

Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake.

Published in:

Foods, 2022, v. 11, n. 1, p. 6, doi. 10.3390/foods11010006

By:

Klir Šalavardić, Željka;
Novoselec, Josip;
Ronta, Mario;
Čolović, Dušica;
Šperanda, Marcela;
Antunović, Zvonko

Publication type:

Article

Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain.

Published in:

Foods, 2021, v. 10, n. 8, p. 1859, doi. 10.3390/foods10081859

By:

Biolcati, Federica;
Ferrocino, Ilario;
Bottero, Maria Teresa;
Dalmasso, Alessandra

Publication type:

Article