Results 21 to 30 of about 65,988 (310)

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

Grasas y Aceites, 2016
The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of ...
M. I. González-Martín, S. Vicente-Tavera, I. Revilla, A. M. Vivar-Quintana, C. González-Pérez, J. M. Hernández Hierro, I. Lobos-Ortega   +6 more
doaj   +1 more source

Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Fermentation, 2022
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage.
Eleni C. Pappa, Thomas G. Bontinis, John Samelis, Kyriaki Sotirakoglou   +3 more
doaj   +1 more source

Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

Dairy, 2023
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk.
Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno, María Eugenia Tornadijo   +6 more
doaj   +1 more source

Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese [PDF]

, 2015
peer-reviewedWe sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese.
Cotter, Paul D., Giblin, Linda, McSweeney, Paul L. H., O'Sullivan, Daniel, O'Sullivan, Orla, Sheehan, Diarmuid (JJ)   +5 more
core   +1 more source

Evaluation of WGS-subtyping methods for epidemiological surveillance of foodborne salmonellosis [PDF]

, 2020
Background: Salmonellosis is one of the most common foodborne diseases worldwide. Although human infection by non-typhoidal Salmonella (NTS) enterica subspecies enterica is associated primarily with a self-limiting diarrhoeal illness, invasive bacterial ...
Mohammed, M., Mohammed, M., Thapa, S., Thapa, S.   +3 more
core   +1 more source

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening [PDF]

, 2017
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little ...
Descalzo, Adriana Maria, Diaz, G., Nanni, M., Pega, Juan Franco, Pérez, Carolina Daiana, Rizzo, Sergio Anibal, Rossetti, Luciana, Ruzal, Sandra Mónica   +7 more
core   +2 more sources

Determination of Moisture in Cheese and Cheese Products [PDF]

Journal of AOAC INTERNATIONAL, 2001
Abstract Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure.
R L, Bradley, M A, Vanderwarn
openaire   +2 more sources

Formation of cheese pattern when using monospecies cultures

Пищевые системы
The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp.
G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin   +3 more
doaj   +1 more source

Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks

Foods, 2023
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese.
Theofilos Massouras, Evangelia Zoidou, Zinovia Baradaki, Marianna Karela   +3 more
doaj   +1 more source