Results 131 to 140 of about 1,258,601 (187)
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Journal of Dairy Research, 2019
The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus helveticus 209 (Lh209) and ...
Facundo Cuffia +4 more
semanticscholar +1 more source
The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus helveticus 209 (Lh209) and ...
Facundo Cuffia +4 more
semanticscholar +1 more source
Headspace analysis of hard cheeses
Journal of Dairy Research, 1979SummaryA method is described for the chromatographic analysis of the headspace of hard cheese. Among the cheeses examined were 12 commercial cheeses and 12 Cheddars made in the NIRD experimental dairy. The 12 commercial cheeses were Parmesan, Caerphilly, Stilton, Leicester, Double Gloucester, Cheshire, Gouda, Wensleydale and 4 varieties of Cheddar.
Donald J. Manning, Carolyn Moore
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2017
This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable
Eugster-Meier, Elisabeth +12 more
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This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable
Eugster-Meier, Elisabeth +12 more
openaire +4 more sources
Mould contamination in production of semi-hard cheese
International Journal of Food Microbiology, 2004Air, equipment, plastic film, brine and milk were sampled from four cheese factories in Norway during the period September 1997 to May 1999 in order to identify the critical points for mould contamination in the production process. Altogether, 672 samples were collected.
Cathrine Finne, Kure +2 more
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2018
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from ...
Katja Hartmann +15 more
openaire +1 more source
This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from ...
Katja Hartmann +15 more
openaire +1 more source
Judge selection for hard and semi-hard cheese sensory evaluation
Food Quality and Preference, 2000During a five month period, 34 potential panellists were subjected to 21 selection tests (triangular test, threshold evaluation, ranking test and stimulus recognition test) based on taste, aroma and textural characteristics of cheese. Standardised available ricotta cheese was used as a substrate in taste and aroma tests, while commercially available ...
Gallerani, Giovanni +2 more
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2018
This chapter reviews various semi‐hard cheeses, such as Appenzeller, Arzua‐Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi‐hard cheese which is very popular for its unmistakable
Elisabeth Eugster‐Meier +13 more
openaire +1 more source
This chapter reviews various semi‐hard cheeses, such as Appenzeller, Arzua‐Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi‐hard cheese which is very popular for its unmistakable
Elisabeth Eugster‐Meier +13 more
openaire +1 more source