Results 91 to 100 of about 123,041 (216)

Foodborne Pathog Dis [PDF]

IntroductionThe interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S.

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Investigating Coupon Effects on Household Interpurchase Behavior for Cheese

In this study, a market segmentation approach is developed and applied to analyze U.S. household cheese purchases. The segmentation is based on household interpurchase time or the hazard rate of purchases.
Kaiser, Harry M., Dong, Diansheng
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Characterization and health-promoting properties of traditional mountain cheese microbiota

, 2017
This study aimed to characterize the autochthonous lactic acid bacteria (LAB) established in Traditional Mountain (TM) cheese, and to select strains with technological or health-promoting properties for cheese production.
Clementi, F., Carafa, Ilaria, Franciosi, Elena, Tuohy, Kieran Michael, Stanton, C.   +4 more
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Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review. [PDF]

Foods
Dapkevicius MLE, de Sousa T, Silveira MDG, Poeta P, Malcata FX.   +4 more
europepmc   +1 more source

DETERMINATION OF THE SURCHARGE THAT CONSUMERS ARE WILLING TO PAY FOR AN ORGANIC CHEESE IN SPAIN

Consumer requirements for preferably new, quality products with health guarantees are causing competitive adaptation by agro-food businesses. In this sense, cheese-producing enterprises are immersed in restructuring to adapt to the new scene.
Diaz, Monica, Olivasq, R., Bernabeu, Rodolfo, Olmeda, Miguel   +3 more
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Effect of farming system and cheese making technology on quality traits and fatty acid profile of Caciocavallo Palermitano cheese at different ripening time

, 2011
The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the Western Sicily. The aim of this investigation was to verify the influence of farming system and cheese making process (traditional with wood tools and ...
MAZZA, Francesca, DI GRIGOLI, Antonino, TORNAMBÈ, Gabriele, BONANNO, Adriana, BELLINA, Vincenzo   +4 more
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Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue. [PDF]

Sci Rep
Hamdy SM, Metwally AA, Deghedi MA, Abdelmontaleb HS.   +3 more
europepmc   +1 more source

Incorporating Pooled Donkey Milk from Autochthonous Balkan and Banat Donkey Breeds into Traditional Dairy Products: Effects on Technological Properties, Nutritional Profile, and Sensory Acceptability of <i>Podliveni</i> Cheese. [PDF]

Animals (Basel)
Ljubojević Pelić D, Vidaković Knežević S, Popov N, Knežević S, Vranešević J, Pelić M, Živkov Baloš M.   +6 more
europepmc   +1 more source

Microbial Control Strategies in Cheddar Cheese Production: A Scoping Review

This thesis comprehensively examines the main findings and their broader significance. It highlights the crucial importance of extensive microbial control measures in Cheddar cheese production.
Ndafonghoshi, Paulina Ndeshipanda Penoshinge
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The Use of Selected Strains of Probiotic Lactic Acid Bacteria to Eliminate Aflatoxin M1 From Brined White Cheese. [PDF]

Int J Food Sci
Al-Holy MA, Al-Masri HA, Olaimat AN, Al-Qadiri H, Monjed M, Ayyash M, Abughoush M, Gharaibeh MM.   +7 more
europepmc   +1 more source