Works matching DE "PECORINO cheese"

Results: 22

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese.

Published in:

European Food Research & Technology, 2011, v. 233, n. 6, p. 931, doi. 10.1007/s00217-011-1593-7

By:

Todaro, Massimo;
Francesca, Nicola;
Reale, Stefano;
Moschetti, Giancarlo;
Vitale, Fabrizio;
Settanni, Luca

Publication type:

Article

Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk.

Published in:

Italian Journal of Animal Science, 2012, v. 11, n. 4, p. 426, doi. 10.4081/ijas.2012.e75

By:

Buccioni, Arianna;
Minieri, Sara;
Conte, Giuseppe;
Benvenuti, Doria;
Pezzati, Antonio;
Antongiovanni, Mauro;
Rapaccini, Stefano;
Mele, Marcello

Publication type:

Article

PECORINO OF APPENNINO REGGIANO CHEESE: EVALUATION OF RIPENING TIME USING SELECTED PHYSICAL PROPERTIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 1, p. 54

By:

Rinaldi, M.;
Chiavaro, E.;
Masini, R.

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

Cheese liking and consumer willingness to pay as affected by information about organic production.

Published in:

Journal of Dairy Research, 2010, v. 77, n. 3, p. 280, doi. 10.1017/S0022029910000130

By:

Napolitano, Fabio;
Braghieri, Ada;
Piasentier, Edi;
Favotto, Saida;
Naspetti, Simona;
Zanoli, Raffaele

Publication type:

Article

Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures.

Published in:

Journal of Dairy Research, 2007, v. 74, n. 3, p. 255, doi. 10.1017/S0022029907002464

By:

Pisano, M Barbara;
Elisabetta Fadda, M;
Deplano, Maura;
Corda, Arianna;
Casula, Maddalena;
Cosentino, Sofia

Publication type:

Article

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.

Published in:

Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 948, doi. 10.1111/j.1365-2672.2007.03513.x

By:

Aquilanti, L.;
Silvestri, G.;
Zannini, E.;
Osimani, A.;
Santarelli, S.;
Clementi, F.

Publication type:

Article

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

Published in:

Journal of Applied Microbiology, 2007, v. 103, n. 2, p. 427, doi. 10.1111/j.1365-2672.2006.03261.x

By:

Randazzo, C.L.;
De Luca, S.;
Todaro, A.;
Restuccia, C.;
Lanza, C.M.;
Spagna, G.;
Caggia, C.

Publication type:

Article

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

Published in:

Journal of Applied Microbiology, 2006, v. 101, n. 2, p. 353, doi. 10.1111/j.1365-2672.2006.02941.x

By:

Chaves-López, C.;
De Angelis, M.;
Martuscelli, M.;
Serio, A.;
Paparella, A.;
Suzzi, G.

Publication type:

Article

Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo....

Published in:

Journal of Applied Microbiology, 2000, v. 89, n. 2, p. 191, doi. 10.1046/j.1365-2672.2000.01109.x

By:

Mannu, L.;
Paba, A.;
Pes, M.;
Scintu, M.F.

Publication type:

Article

Use of Australian cardoon extract in the manufacture of ovine milk cheese – a comparison with commercial rennet preparations.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 7, p. 799, doi. 10.1046/j.1365-2621.2003.00735.x

By:

Shaojiang Chen, 0. C.;
Samson Agboola, 0. C.;
Jian Zhao

Publication type:

Article

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 11, p. 2252, doi. 10.1002/jsfa.6944

By:

Suzzi, Giovanna;
Sacchetti, Giampiero;
Patrignani, Francesca;
Corsetti, Aldo;
Tofalo, Rosanna;
Schirone, Maria;
Fasoli, Giuseppe;
Gardini, Fausto;
Perpetuini, Giorgia;
Lanciotti, Rosalba

Publication type:

Article

More Holes than Cheese: PDOs, Evocation and a Possible Solution.

Published in:

European Food & Feed Law Review, 2015, v. 10, n. 3, p. 222

By:

Paganizza, Valeria

Publication type:

Article

H- and C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 9, p. 1305, doi. 10.1007/s11746-011-1797-9

By:

Scano, P.;
Anedda, R.;
Melis, M.;
Dessi', M.;
Lai, A.;
Roggio, T.

Publication type:

Article

Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep's milk.

Published in:

Italian Journal of Food Safety, 2017, v. 6, n. 1, p. 33, doi. 10.4081/ijfs.2017.6353

By:

Pulinas, Luisa;
Spanu, Carlo;
Idda, Ilenia;
Ibba, Ignazio;
Nieddu, Gavino;
Virdis, Salvatore;
Scarano, Christian;
Piras, Francesca;
Spano, Nadia;
Sanna, Gavino;
De Santis, Enrico Pietro Luigi

Publication type:

Article

BEHAVIOR OF Escherichia coli O157 DURING THE MANUFACTURE AND RIPENING OF A TRADITIONAL SICILIAN RAW EWES' MILK CHEESE.

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 48

By:

Cardamone, Cinzia;
Di Noto, Anna Maria;
Mancuso, Isabella;
Sciortino, Sonia;
Scatassa, Maria Luisa

Publication type:

Article

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 543, doi. 10.1111/1471-0307.12072

By:

Mangia, Nicoletta P;
Murgia, Marco A;
Garau, Giovanni;
Fancello, Francesco;
Deiana, Pietrino

Publication type:

Article

Hygienic and physicochemical quality characterisation of artisanal and industrial Pecorino Calabrese cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 595, doi. 10.1111/1471-0307.12093

By:

Campolo, Orlando;
Romeo, Flora V;
Attinà, Alda;
Zappalà, Lucia;
Palmeri, Vincenzo

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

CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF PECORINO D'ABRUZZO CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 4, p. 579

By:

MATTERA, M.;
DURAZZO, A.;
NICOLI, S.;
DI COSTANZO, M. G.;
MANZI, P.

Publication type:

Article

CHEESE MAKING USING PIG RENNET AND CALF RENNET: MICROORGANISMS AND VOLATILE COMPOUNDS IN FARINDOLA EWE CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 153

By:

DI GIACOMO, F.;
CASOLANI, N.;
SIGNORE, A. DEL

Publication type:

Article

EFFECT OF REDUCED DRY SALTING ON THE CHARACTERISTICS OF PDO PECORINO ROMANO CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 134

By:

TRIPALDI, C.;
PALOCCI, G.;
FIORI, M.;
LONGO, L.;
FUSELLI, F.;
CATILLO, G.;
ADDIS, M.

Publication type:

Article