Results 151 to 160 of about 1,258,601 (187)

CHEESES | Manufacture of Hard and Semi-hard Varieties of Cheese

2003
P.F. Fox, P.L.H. McSweeney
openaire   +1 more source

Low temperature hard cheeses and semi-hard washed cheeses

2007
J Yee, R Jimenez-Flores
openaire   +1 more source

Draft national standard for hard and super hard cheeses

Milk branch magazine, 2022
V.A. Mordvinova, N.N. Onosovskaya
openaire   +1 more source

hard cheese, n.

2023
openaire   +1 more source

Lactose, galactose and glucose determination in naturally "lactose free" hard cheese: HPAEC-PAD method validation.

Food Chemistry, 2017
L. Monti, Stefano Negri, A. Meucci, A. Stroppa, Andrea Galli, G. Contarini   +5 more
semanticscholar   +1 more source

Probiotic semi-hard cheese «PLADOLENS»

Cheesemaking and buttermaking, 2021
E.F. Ott, T.N. Orlova, R.V. Dorofeev, I.A. Funk, K.E. Pushkareva   +4 more
openaire   +1 more source

Presence of aflatoxin M1 in white and hard cheese samples from Serbia

Food Control, 2015
Biljana Škrbić, Igor Antic
exaly  

Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds

International Journal of Food Microbiology, 2014
Evelyne Mann, Stephan Schmitz-Esser
exaly  

Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters

Biocatalysis and Agricultural Biotechnology, 2020
Mahmoud Sheikh-Zeinoddin, Farzad Kobarfard, Sabihe Soleimanian-Zad   +2 more
exaly  

Protective effect of reuterin-producing Lactobacillus reuteri against Listeria monocytogenes and Escherichia coli O157:H7 in semi-hard cheese

, 2018
S. Langa, Izaskun Martín-Cabrejas, R. Montiel, Á. Peirotén, J. Arqués, M. Medina   +5 more
semanticscholar   +1 more source