Results 161 to 170 of about 7,352 (255)

Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats. [PDF]

Foods
Kotsiou K, Andreadis M, Manessis G, Lazaridou A, Biliaderis CG, Basdagianni Z, Bossis I, Moschakis T.   +7 more
europepmc   +1 more source

Influence of Sodium Chloride on the Behaviour of <i>Pseudomonas fluorescens</i> in Ripened Sheep Cheese. [PDF]

Microorganisms
Lopes S, Vida M, Correia C, Fernandes J, Gomes S, Fernando A, Tabla R, Alvarenga N.   +7 more
europepmc   +1 more source

Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk. [PDF]

Ital J Food Saf, 2023
Sabatelli S, Gambi L, Baiguera C, Paterlini F, Mami FL, Uboldi L, Daminelli P, Biancardi A.   +7 more
europepmc   +1 more source

Mitigating Bovine Mastitis and Raw Milk Pathogen Risks: Inhibition of <i>Staphylococcus xylosus</i> by Mediterranean Plants' Essential Oil. [PDF]

Vet Sci
De Fazio R, Di Giacinto G, Roncada P, Britti D, Odore R, Badino P, Piras C.   +6 more
europepmc   +1 more source

Blessed are the Cheesemakers [PDF]

Annals of Science, 2008
openaire   +1 more source

Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production. [PDF]

Front Microbiol
Cristofolini M, Ronsivalle M, Pramazzoni M, Zaccarini G, Pizzamiglio V, Solieri L.   +5 more
europepmc   +1 more source

Complete genome sequences of <i>Lacticaseibacillus paracasei</i> strains E and E11.5 isolated from dairy products. [PDF]

Microbiol Resour Announc
Zhang N, Mulaw G, Karkman A, Takala TM, Saris PEJ.   +4 more
europepmc   +1 more source

Advances in Shotgun Metagenomics for Cheese Microbiology: From Microbial Dynamics to Functional Insights. [PDF]

Foods
Tsouggou N, Korozi E, Pemaj V, Drosinos EH, Kapolos J, Papadelli M, Skandamis PN, Papadimitriou K.   +7 more
europepmc   +1 more source

Determination of insoluble calcium content in Cheddar, feta, Juustoleipa, and mozzarella cheeses using acid-base buffering curves. [PDF]

JDS Commun
Lindstrom R, Sharma P.
europepmc   +1 more source

Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune). [PDF]

Foods
Luziatelli F, Abou Jaoudé R, Melini F, Melini V, Ruzzi M.   +4 more
europepmc   +1 more source