Results 31 to 40 of about 7,840 (309)
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese [PDF]
Shipin KexueIn this study, lipase-producing lactic acid bacteria (LAB) were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model. The selected strains were used as
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen
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Molecules, 2020 Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin.
Monika Garbowska +2 more
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Agribusiness, EarlyView.ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó +3 more
wiley +1 more source
The influence of ripening process on trapist cheese abatement
Mljekarstvo, 2002 In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting ...
Slavko Kirin
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Mljekarstvo, 2016 The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between ...
Milna Tudor Kalit +4 more
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Food Tastes in the United States: Convergence or Divergence?
Agribusiness, EarlyView.ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley +1 more source
The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of ivriz checse [PDF]
Eurasian Journal of Veterinary SciencesIn this study, addition of starter culture in traditional Ivriz cheese production and the effects of its on chemical, microbiological and sensory quality characteristics of the cheese during ripening period. Two groups of cheese were produced. Samples of
Nevzat Demir, Mustafa Nizamiıoğlu
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CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING [PDF]
Journal of Central European Agriculture, 2007 The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI),
Zekai Tarakci, Erdogan Kucukoner
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Influence of ripening of Edam cheese on texture properties
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening.
Táňa Lužová +4 more
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Foods, 2020 Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies.
Luca Bettera +3 more
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