Results 101 to 110 of about 123,041 (216)

Cheese and Cheese-making [PDF]

Nature, 1897
openaire   +1 more source

Virulence determinants and toxin profile of methicillin resistant Staphylococcus aureus from commercial cheese in Bangladesh: A public health risk. [PDF]

PLoS One
Hossain MT, Fahim FJ, Rana S, Sultana N, Uddin MS, Uddin MN, Noor M, Khatun A, Zinnah KMA, Ara A, Hossain FMA.   +10 more
europepmc   +1 more source

Wage settlement agreement entered into between FAWU and Cremona and Sons Cheese Factory

, 2014
Wage settlement agreement entered into between FAWU and Cremona and Sons Cheese ...
Cremona and Sons Cheese Factory, Food and Allied Workers Union   +1 more
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Qualitative Characterization of Neu5Gc-Containing N-Glycans in Commercial Cheddar Cheese Products Using Nano-UHPLC-ESI-MS/MS-A Pilot Study. [PDF]

Int J Mol Sci
Mogut D, Goli M, Reyes CDG, Mechref Y, Iwaniak A.   +4 more
europepmc   +1 more source

Staphylococcal Food Poisoning From Cheese Products: A Narrative Review of Public Health Implications and Preventive Strategies. [PDF]

Cureus
Chaidoutis E, Chatzimpirou O, Migdanis A, Migdanis I, Papadakis A, Pitiriga V, Lazaris AC, Kavantzas N.   +7 more
europepmc   +1 more source

A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing. [PDF]

J Food Sci
Çelik A, Tekin A, Şahingil D, Hayaloğlu AA.   +3 more
europepmc   +1 more source

Sustainable Probiotic Whey Protein Edible Films for Soft Cheese Quality and Shelf-Life Enhancement. [PDF]

Foods
Tsanasidou C, Giannouli A, Bosnea LA, Terpou A, Kontogianni VG.   +4 more
europepmc   +1 more source

Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture. [PDF]

J Food Sci
Rehberger K, Clark S, Ünlü G, Joyner H, Ross CF.   +4 more
europepmc   +1 more source

Cheese microbes [PDF]

Current Biology, 2012
Button, Julie E., Dutton, Rachel J.
openaire   +2 more sources

An alternative coagulant in cheese manufacturing

, 2017
The increase in cheese demand, and because calf rennet is relatively expensive, motivated the study of new sources of proteases due to their potential use in biotechnological processes. Crustacean proteases have been considered as good rennet substitutes
Fernandez Gimenez, Analia Veronica, Pereira, Nair de Los Angeles   +1 more
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