Results 1 to 10 of about 10,452 (301)

The effect of elevated temperature on ripening of Dutch type cheese

Food Chemistry, 2012
Vendula Pachlová, František Bunka, Leona Buňková   +2 more
exaly  

Biochemistry of Cheese Ripening

2016
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney   +3 more
openaire   +1 more source

Cheese ripening and proteolysis

Although massively consumed all over the world, cheese, an ancient and much appreciated food, is much more than just a food product. In fact, there are hundreds of different cheese types and many of them reflect the history and cultural identity of a region.
Santos, Joana, Fernandes, Paulo, Bardsley, Ronald G.   +2 more
openaire   +1 more source

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Food Chemistry, 2015
D Fernández, P L H Mcsweeney, J M Fresno   +2 more
exaly  

CHEESE | Smear-Ripened Cheeses

2014
openaire   +1 more source

Cheddar Cheese Ripening and Flavor Characterization: A Review

Critical Reviews in Food Science and Nutrition, 2014
Mian Anjum Murtaza, Nuzhat Huma
exaly  

The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese

Journal of Food Engineering, 2005
Ahmet Ayar, Nihat Akin
exaly  

Cheese | Biochemistry of Cheese Ripening

2011
openaire   +1 more source

CHEESE | Biochemistry of Cheese Ripening

2002
openaire   +1 more source

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Trends in Food Science and Technology, 2015
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno   +2 more
exaly