Results 161 to 170 of about 4,985 (212)

Bitter Flavor in Cheddar Cheese

Journal of Dairy Science, 1936
openaire   +1 more source

Survival of influenza virus H1N1 and murine norovirus in raw milk cheeses. [PDF]

Appl Environ Microbiol
Blondin-Brosseau M, Zhang W, Gravel C, Harlow J, Li X, Nasheri N.   +5 more
europepmc   +1 more source

Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market. [PDF]

Foods
Kozłowski K, Piątek M, Krzywdzińska-Bartkowiak M, Bilska A.   +3 more
europepmc   +1 more source

Sensitivity of <i>Paucilactobacillus wasatchensis</i> strains to nisin. [PDF]

JDS Commun
Sorensen K, Mishra N, Oberg TS.
europepmc   +1 more source

Consumer Perception of Plant-Based Cheese. [PDF]

J Food Sci
Warner E, Homwongpanich K, Drake M.
europepmc   +1 more source

Enabling equitable and inclusive travel experiences for dysphagia patients: a call to action for the aviation industry. [PDF]

Front Rehabil Sci
Cino A, Shashikumar UA, Troxell K, Seeley MA, Seshadri DR.   +4 more
europepmc   +1 more source

Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. [PDF]

Plant Foods Hum Nutr
Ede-Çi̇ntesun E, Yaman M.
europepmc   +1 more source

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Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

Journal of Food Science, 2009
ABSTRACT:  Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. casei
Ong, L, Shah, NP
openaire   +4 more sources

Cheddar and Cheddar-Type Cheeses

2023
Named for the district in England, where the cheddaring process originated, Cheddar cheese is generally classified as a hard, internally ripened cheese and is the most widely recognized and produced member of a group of cheeses often called “Cheddar-type.” Cheddar and related Colby and Monterey Jack cheeses require a minimum of 50% fat on a dry basis ...
openaire   +2 more sources

Pediococci in Cheddar cheese

Journal of Dairy Research, 1966
SummaryFifty-nine strains of pediococci were isolated as representing the predominant non-starter flora in a series of Cheddar cheeses made over a period of 5 months. All strains had the same physiological characteristics and were identified asPediococcus cerevisiae.
T. F. Fryer, M. Elisabeth Sharpe
openaire   +1 more source