Results 161 to 170 of about 1,258,601 (187)

HARD CHEESE FOR HARD ROCKS

2016
openaire   +1 more source

A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion.

Food & Function, 2016
A. Rashidinejad, E. J. Birch, D. Everett
semanticscholar   +1 more source

Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

International Dairy Journal, 2007
Y Ardo, Jeanette Otte
exaly  

Semi-Hard Cheese – Cheese Making Technology

2008
Victoria Ferragut, Toni Trujillo
openaire   +1 more source

Hard Italian cheeses: parmigiano-reggiano and grana-padano

2007
M Qian, H Burbank
openaire   +1 more source

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese

International Journal of Food Microbiology, 2014
Joaquin Bautista-Gallego, Paola Dolci, Luca Cocolin   +2 more
exaly  

CHEESES | Manufacture of Extra-hard Cheeses

2003
openaire   +1 more source

Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

, 2016
Thomas B. Pedersen, F. Vogensen, Y. Ardö   +2 more
semanticscholar   +1 more source

Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

International Dairy Journal, 2007
Jeremiah J Sheehan, Martin G Wilkinson, Paul L H Mcsweeney   +2 more
exaly  

Hard Italian Cheese

2016
openaire   +1 more source