Results 291 to 300 of about 10,452 (301)

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

Food Microbiology, 2006
Fausto Gardini, Rosanna Tofalo, Nicoletta Belletti   +2 more
exaly  

Biochemistry of Cheese Ripening

1993
P. F. Fox, J. Law, P. L. H. McSweeney, J. Wallace   +3 more
openaire   +1 more source

Fate of Lactococcus lactis starter cultures during late ripening in cheese models

Food Microbiology, 2016
Marianna Ruggirello, Luca Cocolin, Paola Dolci   +2 more
exaly  

Cheese Ripening

openaire   +1 more source

Smear-Ripened Cheeses

J. Mounier, M. Coton, P. Bonnarme, E. Dugat-Bony, S. Landaud, F. Irlinger   +5 more
openaire   +1 more source

Accelerated Cheese Ripening

Ronit Mandal, Partha Pratim Debnath, Payal Karmakar, Rashmi Kumari, Anindita Debnath, Jui Lodh   +5 more
openaire   +1 more source

Acceleration of cheese ripening

2003
V.K. Upadhyay, P.L.H. McSweeney
openaire   +1 more source

Cheese Ripening and Properties

1999
openaire   +1 more source

The Microbiology of Cheese Ripening

2004
openaire   +1 more source

Noordhollandse Meshanger cheese: a model for research on cheese ripening. 2. The ripening of the cheese

1977
openaire   +1 more source