Works about CHEESE microbiology

Results: 348

Gene replacement in Penicillium roqueforti.

Published in:

Current Genetics, 2015, v. 61, n. 2, p. 203, doi. 10.1007/s00294-014-0456-8

By:

Goarin, Anne;
Silar, Philippe;
Malagnac, Fabienne

Publication type:

Article

Genetic diversity of dairy Geotrichum candidum strains revealed by multilocus sequence typing.

Published in:

Applied Microbiology & Biotechnology, 2013, v. 97, n. 13, p. 5907, doi. 10.1007/s00253-013-4776-2

By:

Alper, Iraz;
Frenette, Michel;
Labrie, Steve

Publication type:

Article

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 1, p. 169, doi. 10.1007/s00253-008-1805-7

By:

Deetae, Pawinee;
Spinnler, Henry-Eric;
Bonnarme, Pascal;
Helinck, Sandra

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Published in:: Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
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

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

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life.

Published in:

Macedonian Veterinary Review, 2016, v. 39, n. 1, p. 59, doi. 10.1515/macvetrev-2015-0068

By:

Vrdoljak, Josip;
Dobranić, Vesna;
Filipović, Ivana;
Zdolec, Nevijo

Publication type:

Article

Salt reduction in film‐ripened, semihard Edam cheese.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 270, doi. 10.1111/1471-0307.12675

By:

Hoffmann, Wolfgang;
Luzzi, Giuseppina;
Steffens, Marco;
Clawin‐Rädecker, Ingrid;
Franz, Charles M A P;
Fritsche, Jan

Publication type:

Article

The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 709, doi. 10.1111/1471-0307.12522

By:

Semjon, Boris;
Reitznerová, Anna;
Poláková, Zuzana;
Výrostková, Jana;
Maľová, Jana;
Koréneková, Beáta;
Dudriková, Eva;
Lovayová, Viera

Publication type:

Article

<italic>Listeria monocytogenes</italic> survival during production and storage of water buffalo Mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 356, doi. 10.1111/1471-0307.12449

By:

Murru, Nicoletta;
Peruzy, Maria Francesca;
Mercogliano, Raffaelina;
De Carlo, Esterina;
Morena, Carmelo;
Serluca, Giovanna;
Fraulo, Pasquale;
Aponte, Maria

Publication type:

Article

The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch‐type low‐scalded cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 107, doi. 10.1111/1471-0307.12508

By:

Havlíková, Šárka;
Kvasničková, Eva;
Kavková, Miloslava;
Němečková, Irena

Publication type:

Article

Effect of ‘<italic>in situ</italic>’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 213, doi. 10.1111/1471-0307.12448

By:

Kaminarides, Stelios;
Aktypis, Anastasios;
Koronios, George;
Massouras, Theophilos;
Papanikolaou, Seraphim

Publication type:

Article

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 81, doi. 10.1111/1471-0307.12423

By:

Sánchez‐Gamboa, Cristina;
Heredia, Norma;
García, Santos;
Hicks‐Pérez, Liliana;
Gutiérrez‐Méndez, Néstor;
Nevárez‐Moorillón, Guadalupe V.

Publication type:

Article

Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore‐forming bacteria.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 20, doi. 10.1111/1471-0307.12339

By:

Pinto, Claudia L. O.;
Souza, Luana V.;
Meloni, Vinícius A. S.;
Batista, Cleiton S.;
Silva, Ramon;
Martins, Eliane M. F.;
Cruz, Adriano Gomes;
Martins, Maurilio L.

Publication type:

Article

Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 562, doi. 10.1111/1471-0307.12406

By:

Murtaza, Mian A;
Huma, Nuzhat;
Shabbir, Muhammad A;
Murtaza, Mian S;
Anees‐ur‐Rehman, Muhammad

Publication type:

Article

Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 542, doi. 10.1111/1471-0307.12424

By:

Câmara, Sandra P A;
Dapkevicius, Airidas;
Rosa, Henrique J D;
Silva, Célia C G;
Malcata, F Xavier;
Enes Dapkevicius, Maria L N

Publication type:

Article

Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 514, doi. 10.1111/1471-0307.12374

By:

Ozmen Togay, Sine;
Guneser, Onur;
Karagul Yuceer, Yonca

Publication type:

Article

Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 556, doi. 10.1111/1471-0307.12396

By:

Hassanzadazar, Hassan;
Mardani, Karim;
Yousefi, Mohammad;
Ehsani, Ali

Publication type:

Article

Technological use of donkey milk in cheesemaking.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 439, doi. 10.1111/1471-0307.12342

By:

Niro, Serena;
Fratianni, Alessandra;
Colavita, Giampaolo;
Galassi, Laura;
Zanazzi, Marco;
Salimei, Elisabetta

Publication type:

Article

Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 365, doi. 10.1111/1471-0307.12372

By:

Moosavy, Mir‐Hassan;
Esmaeili, Saber;
Mortazavian, Amir Mohammad;
Mostafavi, Ehsan;
Habibi‐Asl, Bohlol;
Hosseini, Hedayat;
Khatibi, Seyed Amin

Publication type:

Article

Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 225, doi. 10.1111/1471-0307.12243

By:

Aminifar, Mehrnaz;
Emam‐Djome, Zahra

Publication type:

Article

Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 4, p. 565, doi. 10.1111/1471-0307.12208

By:

Marín, Patricia;
Palmero, Daniel;
Jurado, Miguel

Publication type:

Article

The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198

By:

Soares, Catarina;
Fernando, Ana Luisa;
Mendes, Benilde;
Martins, António P L

Publication type:

Article

Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 21, doi. 10.1111/1471-0307.12099

By:

Yarlagadda, Anil B;
Wilkinson, Martin G;
Ryan, Siobhan P;
Doolan, Imelda A;
O'sullivan, Maurice G;
Kilcawley, Kieran N

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

Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 478, doi. 10.1111/1471-0307.12057

By:

Juan, Bibiana;
Zamora, Anna;
Quintana, Felix;
Guamis, Buenaventura;
Trujillo, Antonio J

Publication type:

Article

Antibiotic susceptibility patterns of Enterococcus strains isolated from Turkish Tulum cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 236, doi. 10.1111/1471-0307.12014

By:

Yogurtcu, Nazli N;
Tuncer, Yasin

Publication type:

Article

Microbial diversity and dynamics of Pecorino di Filiano PDO, a traditional cheese of Basilicata region (Southern Italy).

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 531, doi. 10.1111/j.1471-0307.2012.00860.x

By:

BONOMO, MARIA G;
SALZANO, GIOVANNI

Publication type:

Article

The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 585, doi. 10.1111/j.1471-0307.2012.00868.x

By:

OZCAN, TULAY;
KURDAL, EKREM

Publication type:

Article

Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 132, doi. 10.1111/j.1471-0307.2011.00743.x

By:

MA, CHUNLI;
ZHANG, LANWEI;
MA, DEXING;
DU, MING;
HAN, XUE;
YI, HUAXI;
ZHANG, LILI;
FENG, ZHEN;
ZHANG, YANHE;
ZHANG, YINGCHUN;
SONG, WEI

Publication type:

Article

Light-induced protein and lipid oxidation in low-fat cheeses: Effect on degree of enzymatic hydrolysis.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 57, doi. 10.1111/j.1471-0307.2011.00736.x

By:

DALSGAARD, TRINE K;
BAKMAN, METTE;
HAMMERSHØJ, MARIANNE;
SØRENSEN, JOHN;
NEBEL, CAROLINE;
ALBRECHTSEN, RITA;
VOGNSEN, LENE;
NIELSEN, JACOB H

Publication type:

Article

The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 81, doi. 10.1111/j.1471-0307.2011.00738.x

By:

EDALATIAN, MOHAMMAD R;
HABIBI NAJAFI, MOHAMMAD B;
MORTAZAVI, ALI;
MAYO, BALTASAR

Publication type:

Article

Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 502, doi. 10.1111/j.1471-0307.2011.00718.x

By:

KARAHAN, AYNUR G;
KART, ARZU;
AKOĞLU, AYLIN;
ÇAKMAKÇı, M LüTFü

Publication type:

Article

Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 526, doi. 10.1111/j.1471-0307.2011.00720.x

By:

BAROUEI, JAVAD;
KARBASSI, AHMAD;
GHODDUSI, HAMID B;
MORTAZAVI, ALI;
RAMEZANI, ROGHAYEH;
MOUSSAVI, MAHTA

Publication type:

Article

Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 437, doi. 10.1111/j.1471-0307.2011.00695.x

By:

NANDA, DHIRAJ K.;
TOMAR, SUDHIR K.;
SINGH, RAMESHWAR;
MAL, GORAKH;
SINGH, PRASHANT;
ARORA, DILIP K.;
JOSHI, B. K.;
CHAUDHARY, REETI;
KUMAR, DINESH

Publication type:

Article

Preparation and properties of probiotic cheese high in conjugated linoleic acid content.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 64, doi. 10.1111/j.1471-0307.2010.00642.x

By:

ABD EL-SALAM, M. H.;
HIPPEN, A. R.;
ASSEM, FAIZA M.;
EL-SHAFEI, KAWTHER;
TAWFIK, N. F.;
EL-AASSAR, M.

Publication type:

Article

The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 92, doi. 10.1111/j.1471-0307.2010.00624.x

By:

MIRI, MOHAMMAD A.;
HABIBI NAJAFI, MOHAMMAD B.

Publication type:

Article

Effect of activating lactoperoxidase system in cheese milk on the quality of Saint-Paulin cheese.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 75, doi. 10.1111/j.1471-0307.2010.00646.x

By:

BOULARES, MOUNA;
MANKAI, MÉLIKA;
HASSOUNA, MNASSER

Publication type:

Article

Recipe development for production of a Turkish dessert, cheese halva.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 581, doi. 10.1111/j.1471-0307.2010.00611.x

By:

Güven, Selma;
Demir, Hülya

Publication type:

Article

Some properties of Civil cheese: a type of traditional Turkish cheese.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 575, doi. 10.1111/j.1471-0307.2010.00612.x

By:

Yildiz, Filiz;
Yetisemiyen, Atila;
Senel, Ebru;
Durlu-Özkaya, FüGen;
Öztekin, Sebnem;
Sanli, Ebru

Publication type:

Article

Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 544, doi. 10.1111/j.1471-0307.2010.00626.x

By:

Christiansen, Pia;
Vogensen, Finn K.;
Nielsen, E. Waagner;
Ardö, Ylva

Publication type:

Article

The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 561, doi. 10.1111/j.1471-0307.2010.00617.x

By:

Fritzen-Freire, Carlise B.;
M&Amp;#Xdc;Ller, Carmen M. O.;
Laurindo, João B.;
De M. C. Amboni, Renata D.;
Prudênio, Elane S.

Publication type:

Article

Enhancement of nisin production in milk by conjugal transfer of the protease-lactose plasmid pLP712 to the wild strain Lactococcus lactis UQ2.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 523, doi. 10.1111/j.1471-0307.2010.00618.x

By:

García-Parra, MaríA D;
Campelo, Ana B.;
García-Almendárez, Blanca E.;
Regalado, Carlos;
Rodríguez, Ana;
Martínez, Beatriz

Publication type:

Article

Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 3, p. 175, doi. 10.1111/j.1471-0307.2007.00333.x

By:

CANDIOTI, M. C.;
ALONSO, M. J.;
HYNES, E.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Mozzarella cheese: 40 years of scientific advancement.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 85, doi. 10.1111/j.1471-0307.2004.00137.x

By:

Kindstedt, Paul S.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Cheese technology.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 91, doi. 10.1111/j.1471-0307.2004.00146.x

By:

Farkye, Nana Y.

Publication type:

Article

40 years of dairy chemistry.

Published in:

2004

By:

McSweeney, P. L. H.

Publication type:

Other

ORIGINAL RESEARCH Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 1, p. 45, doi. 10.1111/j.1471-0307.2004.00128.x

By:

Perotti, M. C.;
Bernal, S. M.;
Meinardi, C. A.;
Candioti, M. C.;
Zalazar, C. A.

Publication type:

Article

Microbiological study of Manura, a hard cheese made from raw ovine milk in the Greek island Sifnos.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 2, p. 117, doi. 10.1046/j.1471-0307.2003.00085.x

By:

Gerasi, E;
Litopoulou-Tzanetaki, E;
Tzanetakis, N

Publication type:

Article