Results 11 to 20 of about 7,840 (309)
Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology [PDF]
Zhongguo niangzaoUsing cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materials, the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by ...
LIU Min, LIN Jiawei, JIAO Yuwei, DU Haoyue
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Journal of Dairy Science, 2023 : The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to ...
S. Levak +5 more
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Yield and calo of the "Marija Zvijezda" Trappist cheese during ripening [PDF]
Agroznanje, 2022 This paper presents the results of research on yield and calo during ripening of the Trappist cheese. The cheese has been produced for more than 140 years by the monks of the Marija Zvijezda Monastery (Mariastern Abbey) in Banja Luka.
Budimir Draženko
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Foods, 2021 The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture,
Crina Carmen Mureşan +10 more
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Foods and Raw Materials, 2014 High intensity of proteolysis and lipolysis in the curd due to the activity of mold enzymes is characteristic of mold-ripened cheeses. The intensity of proteolysis and lipolysis in cheese curd during the ripening process of Pechersky cheese containing ...
Orlyuk Y.T., Stepanishchev M.I.
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Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process
Journal of Dairy Science, 2023 : Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging
Masoumeh Alinaghi +5 more
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Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.
Grasas y Aceites, 1997 Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%). Results obtained during the ripening period revealed that the low fat cheese (Karish) is not able to long period storage, while half cream
Magda A. Abd El-Mageed
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The Chemical Changes in the Ripening of Cheese [PDF]
Scientific American, 1902 n ...
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Food Chemistry Advances, 2022 Blue cheese flavour development derives from complex biochemical reactions that depend on numerous factors including milk source, culture/strain selection, processing, and ripening conditions.
Ryan High +3 more
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Frontiers in Microbiology, 2018 Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis.
Aline Moser +6 more
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