Results 291 to 300 of about 30,937 (359)

Novel Approaches for Controlling and Analyzing Microorganisms in Foods. [PDF]

Foods
Pinto UM.
europepmc   +1 more source

Diversity and functional aspects of cheese ripening bacteria

, 2016
Aleksandra Martinović
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Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review. [PDF]

Front Nutr
Ağagündüz D, Ertaş Öztürk Y, Ayhan B, Bulmuş-Tüccar T, Özenir Ç, Erdoğan Gövez N, Ozogul Y, Esatbeyoglu T, Ozogul F.   +8 more
europepmc   +1 more source

Role of Lactobacillus rhamnosus in Parmigiano Reggiano cheese ripening: a genotypic and post-genomic study

, 2011
Claudio Giorgio Bove
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Cheese: mere indulgence or part of a healthy diet? [PDF]

Front Nutr
Eugénio A, Ramos R, Barreto IR, Carriço R, Marcos J, Camelo A, Espírito Santo C, Brandão I.   +7 more
europepmc   +1 more source

The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening

, 2013
Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul Manab   +3 more
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¹H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe's Milk Cheeses Produced Through Enzymatic Coagulation. [PDF]

Foods
Castejón D, Segura J, Cruz-Díaz KP, Romero-de-Ávila MD, Fernández-Valle ME, Remiro V, Villa-Valverde P, Cambero MI.   +7 more
europepmc   +1 more source

Evolution of the microbiological characteristics of serrano cheese throughout the manufacture and ripening

, 2002
Souza C
openalex   +1 more source

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Acceleration of cheese ripening

Antonie van Leeuwenhoek, 1996
The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable.
P F, Fox, J M, Wallace, S, Morgan, C M, Lynch, E J, Niland, J, Tobin   +5 more
openaire   +2 more sources

Mold-Ripened Cheeses

2023
Mold-ripened cheeses can be subdivided into two categories: those characterized by bloomy rinds (or surface mold-ripened cheeses) or blue-veined. Within each of those categories, great variability exists throughout the world, which will be further discussed in this chapter, along with general make procedures, expected characteristics and defects, and ...
Bates, Marc, Clark, Stephanie
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