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Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]
FoodsYan P +7 more
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The microbiota of wooden cheese-ripening boards is a rich source of antimicrobial-producing bacteria against <i>Listeria monocytogenes</i>. [PDF]
Microbiol SpectrChen Y +4 more
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Optimizing the Coagulation Potential of Pineapple (<i>Ananas comosus</i>) Extract for Chickpea Cheese Production. [PDF]
Food Sci NutrAlemayehu LD, Fentie EG, Woldemariam HW.
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Computational and experimental engineering of a <i>Pleurotus citrinopileatus</i> lipases: Structural insights and functional optimization to adapt the hydrolytic profile for cheese applications. [PDF]
Food Chem XHenrich L +5 more
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Yeast, 2019
AbstractNumerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties.
Marie‐Therese Fröhlich‐Wyder +2 more
openaire +2 more sources
AbstractNumerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties.
Marie‐Therese Fröhlich‐Wyder +2 more
openaire +2 more sources
2011
Dutch-type cheeses, with Gouda and Edam cheese as major representatives, are semihard, sliceable, shreddable cheeses. Their typical composition is 40–52% fat in dry matter and 55–63% moisture in unripened fat-free cheese, with pH 5.2–5.4. Characteristic features of their production technology are the use of pasteurized cow’s milk and mixed-strain ...
E.M. Düsterhöft +2 more
openaire +1 more source
Dutch-type cheeses, with Gouda and Edam cheese as major representatives, are semihard, sliceable, shreddable cheeses. Their typical composition is 40–52% fat in dry matter and 55–63% moisture in unripened fat-free cheese, with pH 5.2–5.4. Characteristic features of their production technology are the use of pasteurized cow’s milk and mixed-strain ...
E.M. Düsterhöft +2 more
openaire +1 more source