Works about COMPOSITION of cheese

Results: 92

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).

Published in:

Genetics Selection Evolution, 2016, v. 48, p. 1, doi. 10.1186/s12711-016-0263-4

By:

Bergamaschi, Matteo;
Cecchinato, Alessio;
Biasioli, Franco;
Gasperi, Flavia;
Martin, Bruno;
Bittante, Giovanni

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

Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation.

Published in:

Journal of Animal & Feed Sciences, 2018, v. 27, n. 4, p. 361, doi. 10.22358/jafs/99600/2018

By:

Castellani, F.;
Bernardi, N.;
Vitali, A.;
Marone, E.;
Grotta, L.;
Martino, G.

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

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

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519

By:

Nogueira, Eduardo B.;
Costa‐lima, Bruno R. C.;
Torres, Fernanda;
Regazone, Ana Victoria;
Melo, Lilian;
Franco, Robson M.;
Cortez, Marco Antonio S.

Publication type:

Article

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 699, doi. 10.1111/1471-0307.12506

By:

Barłowska, Joanna;
Pastuszka, Robert;
Rysiak, Anna;
Król, Jolanta;
Brodziak, Aneta;
Kędzierska‐matysek, Monika;
Wolanciuk, Anna;
Litwińczuk, Zygmunt

Publication type:

Article

Development and application of a new multiplex real‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 629, doi. 10.1111/1471-0307.12500

By:

Tutar, Esen;
Akıncı, Kübra Sueda;
Akyol, İsmail

Publication type:

Article

Evolution and distribution of phospholipids in cheese and whey during the manufacturing of fresh cheese from cows' milk.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 820, doi. 10.1111/1471-0307.12499

By:

Ferreiro, Tania;
Rodríguez‐otero, José L.

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

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 506, doi. 10.1111/1471-0307.12403

By:

Dimitreli, Georgia;
Exarhopoulos, Stylianos;
Antoniou, Kleio K;
Zotos, Anastasios;
Bampidis, Vasileios A

Publication type:

Article

Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 354, doi. 10.1111/1471-0307.12369

By:

Carmi, Ifat Koren;
Benjamin, Ofir

Publication type:

Article

Enhancement of ester formation in Camembert cheese by addition of ethanol.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 220, doi. 10.1111/1471-0307.12330

By:

Hong, Qing;
Wang, Gang;
Zhang, Qiuxiang;
Tian, Fengwei;
Xiao‐Ming, Liu;
Zhao, Jianxin;
Chen, Yong‐Quan;
Zhang, Hao;
Chen, Wei

Publication type:

Article

Systematic approach to study temperature and time effects on yield of pasta filata cheese.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248

By:

Bähler, Balz;
Ruf, Thomas;
Samudrala, Ravi;
Schenkel, Philipp;
Hinrichs, Jörg

Publication type:

Article

A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 209, doi. 10.1111/1471-0307.12237

By:

Temiz, Hasan;
Kılıç, Serdar

Publication type:

Article

Volatile compounds in pressed ewes' milk cheese with saffron spice ( Crocus sativus L.).

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 399, doi. 10.1111/1471-0307.12193

By:

Licón, Carmen C.;
Carmona, Manuel;
Berruga, María Isabel

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

Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 359, doi. 10.1111/1471-0307.12051

By:

Farahnaky, Asgar;
Mousavi, Sayed Hossein;
Nasiri, Mahshid

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

Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4337, doi. 10.1002/jsfa.7640

By:

Silva, Roberto A;
Bezerra, Vilma S;
Pimentel, Maria do Carmo B;
Porto, Ana Lúcia F;
Cavalcanti, Maria Taciana H;
Filho, José Luiz L

Publication type:

Article

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 851, doi. 10.1002/jsfa.7011

By:

Arenas, Ricardo;
González, Leticia;
Sacristán, Noelia;
Tornadijo, María E;
Fresno, José M

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

Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry.

Published in:

Rapid Communications in Mass Spectrometry: RCM, 2015, v. 29, n. 1, p. 81, doi. 10.1002/rcm.7089

By:

Castada, Hardy Z.;
Wick, Cheryl;
Harper, W. James;
Barringer, Sheryl

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

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

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

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

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

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

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

Isolation of Low-Molecular-Weight Taste Peptides from Vacherin Mont ?Or Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 943, doi. 10.1111/j.1365-2621.1991.tb14611.x

By:

MOJARRO-GUERRA, SANDRA H.;
AMADÒ, RENATO;
ARRIGONI, EVI;
SOLMS, JUERG

Publication type:

Article

The impact of some parameters on volatile compounds in hard type cheeses.

Published in:

Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 74, doi. 10.17508/CJFST.2016.8.2.06

By:

Boltar, Iva;
Majhenič, Andreja Čanžek;
Jug, Tjaša;
Mujić, I.;
Jokić, Stela;
Kralj, Mojca Bavcon

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

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

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

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

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

PRODUCTION, COMPOSITION AND CHARACTERISTICS OF ORGANIC HARD CHEESE.

Published in:

Biotechnology in Animal Husbandry, 2016, v. 32, n. 4, p. 393, doi. 10.2298/BAH1604393P

By:

Popović-Vranješ, Anka;
Paskaš, Snežana;
Kasalica, Anka;
Jevtić, Marija;
Popović, Milka;
Belić, Branislava

Publication type:

Article

CORRELATION BETWEEN PROTEIN TO FAT RATIO OF MILK AND CHEMICAL PARAMETERS AND THE YIELD OF SEMI-HARD CHEESE.

Published in:

Biotechnology in Animal Husbandry, 2013, v. 29, n. 1, p. 145, doi. 10.2298/BAH1301145B

By:

Rašović, M. Bojanić;
Nikolić, N.;
Martinović, A.;
Katić, V.;
Rašović, R.;
Walcer, M.;
Domig, K.

Publication type:

Article

The Quality Analysis of Cheese with Mould inside Dough.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 358

By:

Pavelková, Adriana;
Čuboň, Juraj;
Brijová, Soňa;
Hleba, Lukáš;
Kačániová, Miroslava

Publication type:

Article

Feeling the Effects of a Competitor’s Product Recall: Lessons Learned by Quebec SMEs in the Cheese Sector.

Published in:

Journal of International Food & Agribusiness Marketing, 2015, v. 27, n. 1, p. 1, doi. 10.1080/08974438.2012.755722

By:

Turgeon, Normand;
Loudyi, Sara;
Gray, Brendan

Publication type:

Article

The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2017, v. 23, n. 1, p. 123, doi. 10.9775/kvfd.2016.15992

By:

AKPINAR, Aslı;
YERLİKAYA, Oktay;
KINIK, Özer;
UYSAL, Harun Raşit;
KAHRAMAN, Cihan;
KOREL, Figen

Publication type:

Article

Changes of Volatile Compounds of Herby Cheese During the Storage Period.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 3, p. 535, doi. 10.9775/kvfd.2012.7509

By:

KAVAZ, Arzu;
BAKIRCI, İhsan;
KABAN, Güzin

Publication type:

Article

The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 502, doi. 10.15835/buasvmcn-agr:8807

By:

JIMBOREAN, Mirela;
ŢIBULCĂ, Dorin;
PĂUCEAN, Adriana;
SĂLĂGEAN, Claudiu Dan

Publication type:

Article

Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese.

Published in:

Biologia, 2018, v. 73, n. 4, p. 403, doi. 10.2478/s11756-018-0039-0

By:

Nottagh, Sahar;
Hesari, Javad;
Peighambardoust, Seyed Hadi;
Rezaei-Mokarram, Reza;
Jafarizadeh-Malmiri, Hoda

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

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