Results 11 to 20 of about 8,187 (314)
Nihon Chikusan Gakkaiho, 1957 The objects of the present studies are to consider changes of various nitrogenous compounds in cheese during ripening. As a result, several points have come to light from the experiments.1) Electrophoresis developed by TISELIUS was used for the analysis of a decreasing phenomenon of the water-insoluble nitrogenous compounds in cheese.
Takeo NAKANISHI, Fumisaburo TOKITA
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Shipin yu jixie, 2023 Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.
SONG Xue-mei +4 more
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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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Complete genome of <i>Listeria aquatica</i> strain MRL-25-00004 from a cheese ripening environment in Austria. [PDF]
Microbiol Resour AnnouncDaza Prieto B +5 more
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International Journal of Food Properties, 2022 Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures.
Amal Shaukat +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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Journal of Agriculture and Food Research, 2020 In the present study, the characteristics of Allium sativum (AS) cheddar cheese was compared to plain cheese in the presence or absence of fish collagen (FC), in relation to acidity and proteolysis of milk protein during 0, 14, 30, and 60 days of ...
Amal Bakr Shori +2 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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The effect of using vegetable fat blend on some attributes of kashar cheese
Grasas y Aceites, 2009 Kashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5°C, and analyzed initially for its gross composition and ...
Harun Kesenkaş +4 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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