Results 301 to 310 of about 525,329 (364)
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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
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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
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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
Special processed cheeses, cheese spreads, and analogue cheeses
2022Special processed cheeses (SPCs) are derived from processed cheese by applying a similar formula and manufacturing process. They can be produced from dairy and/or nondairy ingredients without a specific composition. The major group in this category is analogue or imitation cheese that is produced with similar structure and functionality to those of a ...
Cumhur, Oznur, Kilic-Akyilmaz, Meral
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2014
Microorganisms play significant role in the development of well-balanced aroma/flavor and texture in cheese and therefore give cheese a dynamic nature. Cheese contains a complex microflora including bacteria, yeasts and molds. Cheese microflora is divided into two basic groups namely starter cultures and secondary flora (Cogan 2002).
Pintado, Manuela +2 more
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Microorganisms play significant role in the development of well-balanced aroma/flavor and texture in cheese and therefore give cheese a dynamic nature. Cheese contains a complex microflora including bacteria, yeasts and molds. Cheese microflora is divided into two basic groups namely starter cultures and secondary flora (Cogan 2002).
Pintado, Manuela +2 more
openaire +2 more sources
Hospital Practice, 1992
Abstract Nutrition Remains One of the most enigmatic subjects in modern health care. It is doubly perplexing: First, because reliable information on human diet and health is so difficult to obtain by experiment or epidemiologic analysis, and second, because of the public’s unpredictable responses to the available information. A modest
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Abstract Nutrition Remains One of the most enigmatic subjects in modern health care. It is doubly perplexing: First, because reliable information on human diet and health is so difficult to obtain by experiment or epidemiologic analysis, and second, because of the public’s unpredictable responses to the available information. A modest
openaire +2 more sources
Allergy, 1996
Summary: Several cases of hypersensitivity pneumonitis (HP) have been described among cheese workers. Systemic and respiratory symptoms occur several hours after exposure to moldy cheese, serum precipitins against Penicillium species are present, and bronchoalveolar lavage (BAL) analysis shows high-intensity lymphocytic alveolitis.
MARCER, GUIDO +8 more
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Summary: Several cases of hypersensitivity pneumonitis (HP) have been described among cheese workers. Systemic and respiratory symptoms occur several hours after exposure to moldy cheese, serum precipitins against Penicillium species are present, and bronchoalveolar lavage (BAL) analysis shows high-intensity lymphocytic alveolitis.
MARCER, GUIDO +8 more
openaire +3 more sources
2017
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour.
Giuseppe Licitra +8 more
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This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no holes but a rind, and it is yellowish in colour. Kasseri has a closed texture with no holes and a mild, mellow, faintly sweet flavour.
Giuseppe Licitra +8 more
openaire +3 more sources