Results 51 to 60 of about 123,041 (216)

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models

, 1978
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
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Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

, 2011
Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics.
Maus Irena, Schröder Jasmin, Andreas Tauch, Tauch Andreas, Jasmin Schröder, Trost, Eva ; https://orcid.org/, Tauch, Andreas, Schröder, Jasmin, Maus, Irena, Eva Trost, Trost Eva, Irena Maus   +11 more
core   +1 more source

Impact of thermal treatment on the quality, total antioxidant and antibacterial properties of fermented camel milk

Scientific Reports
This study investigated the impact of thermal treatments on the quality, antioxidant, and antibacterial properties of fermented camel milk during refrigerated storage.
Nagwa Hussein Ismail Abou-Soliman, Hagar Saeed Abd-Rabou, Sameh Awad, Amel A. Ibrahim   +3 more
doaj   +1 more source

Characterization of Limosilactobacillus fermentum for anti-cancer activity using HCT 116 from Egyptian dairy products

Annals of Microbiology
Background Colon cancer (CRC) is one of the most significant health problems worldwide. Using Exopolysaccharides (EPSs)-produced probiotics as alternative colon cancer therapies depends on an anti-tumor effect and influences the immune system. This study
Reham A. Madian, Sarah A. Aggag, Mohamed A. Yacout, Sameh A. Awad, Amel A. Ibrahim   +4 more
doaj   +1 more source

EFFECT OF PSYCHROTROPHIC BACTERIAL CONTAMINATION OF RAW MILK ON ORGANIC ACID CONTENT ‎AND FLAVOROF AGED CHEDDAR CHEESE

The Iraqi Journal of Veterinary Medicine, 1987
Cheddar cheese was made from milk which had been inoculated with psychrotrophs 48hr.. prior to pasteurization. This was compared to ‘control cheese. The cheese was stored at 7 °C and evaluated at 0, 5, 30, 60 and 180 days.
Najim H. Najim, Charles H. White
doaj   +1 more source

Biogenic Amines during ripening of "Pecorino Abruzzese Cheese

, 2004
Pecorino is a traditional sheep’ cheese manufactured in the Abruzzo region (Central Italy). In an artisanal plant were produced two experimental lots of cheeses: A, with raw milk and without starter; B, with pasteurized milk and addition of lactic acid ...
Suzzi G., MARTUSCELLI, MARIA, CHAVES LOPEZ, CLEMENCIA, MASTROCOLA, Dino, Casacchia T, SERIO, ANNALISA, SUZZI, Giovanna, SCHIRONE, MARIA, Ianieri A   +8 more
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Graduate Student Literature Review: A systematic review of articles influencing United States retail cheese packaging, labeling, and market trends related to cheese in the marketplace and during consumption*

Journal of Dairy Science
: Innovation around cheese is constant in attempts to meet ever-increasing consumer demands. Retail packaging provides a canvas to communicate to consumers added value from innovations or inherent properties of cheese.
D.A. Hutchins, R. Andrew Hurley
doaj   +1 more source

Cheese Texture

, 2002
Cheese is a popular food due to its diversity in application, nutritional value, convenience, and good taste. Producing high quality cheeses that meet consumer expectations is crucial in order for cheese makers to remain competitive. These expectations
Brown, Jennifer Amber
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The state of water and fat during the maturation of Cheddar cheese

, 2020
Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis.
Yang, Qian, MacNaughtan, William, Foster, Tim, Chen, Yangyi, Jones, Paul   +4 more
core   +1 more source

New product development opportunities for Irish companies in the British cheese market

, 2008
End of Project ReportThe primary objective of this research was to identify innovative cheese concepts appropriate for UK consumers and suitable for Irish industry to manufacture.
Cowan, Cathal, Downey, Gerard
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