A survey on hygienic and physicochemical properties of Istrian cheese
Mljekarstvo, 2013 Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian cheese ...
Andrea Skelin +6 more
doaj
Milk quality and cheese diversification [PDF]
, 2013 peer-reviewedAbolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets ...
Sheehan, Diarmuid (JJ)
core
Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle [PDF]
, 2012 Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors.
Hinz, Katharina +5 more
core +1 more source
Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese [PDF]
, 2011 Calf-rennet is a conventional milk-clotting enzyme, which is most widely used coagulant in cheese-making all over the world. The world wide reduced supply of calf rennet and increase of cheese production have led to a systematic investigation of calf ...
Pagthinathan, Mylvaganam
core
The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening. [PDF]
BioTech (Basel), 2023 Dimov SG.
europepmc +1 more source
Frontiers in Microbiology, 2019 The cheese-derived strains Streptococcus thermophilus 84C isolated from Nostrano cheese, and Lactobacillus brevis DSM 32386 isolated from Traditional Mountain Malga cheese have been previously reported as γ-aminobutyric acid (GABA)-producers in vitro. In
Ilaria Carafa +6 more
doaj +1 more source
Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment. [PDF]
Microorganisms, 2023 Korena K +6 more
europepmc +1 more source
Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese [PDF]
, 2018 Sebnem Ozturkoglu‐Budak +6 more
openalex +1 more source
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU COTTAGE BERBASIS SUSU KAMBING [PDF]
, 2015 Keju cottage berbasis susu kambing merupakan keju lunak yang memiliki waktu pematangan singkat dan proses pembuatannya relatif mudah. Penelitian ini bertujuan untuk mendapatkan waktu pematangan terbaik dari kandungan gizi yang meliputi kadar protein ...
Rahmatiniangsih, Imelia
core
Revista do Instituto de Latícinios Cândido Tostes, 2019 Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers’ health. The action of nisin (100 IU/g and 400 IU/g) against Staphylococcus aureus during the ripening of Artisanal Minas Cheeses from Araxá was evaluated, and nisin
Denise Sobral +6 more
doaj +1 more source