Results 171 to 180 of about 1,258,601 (187)

"Hard cheese" in the fifteenth century

Notes and Queries, 1922
openaire   +2 more sources

Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production

Bioresource Technology, 2009
Panayiotis Panas, Yiannis Kourkoutas, Athanasios A Koutinas   +2 more
exaly  

Understanding the bacterial communities of hard cheese with blowing defect

Food Microbiology, 2015
Daniela Bassi, Edoardo Puglisi, Pier Sandro Cocconcelli   +2 more
exaly  

Monitoring of single eye growth under known gas pressure: Magnetic resonance imaging measurements and insights into the mechanical behaviour of a semi-hard cheese

, 2016
D. Grenier, Y. Laridon, D. Ray, S. Challois, T. Lucas   +4 more
semanticscholar   +1 more source

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese.

Food microbiology, 2016
M. Ávila, Natalia Gómez-Torres, D. Delgado, P. Gaya, S. Garde   +4 more
semanticscholar   +1 more source

Volatile components of Grana Parmigiano-Reggiano type hard cheese

Food Chemistry, 2003
Franco Bellesia, Claudia Zucchi, Gyula Pályi   +2 more
exaly  

Hard cheese to the hot squeeze

Nature, 2001
openaire   +1 more source

Production of Hard-Type Cheese Using Free or Immobilized Freeze-Dried Kefir Cells as a Starter Culture

Journal of Agricultural and Food Chemistry, 2008
Panayiotis Panas, Leonidas Kandilogiannakis, Athanasios A Koutinas   +2 more
exaly  

Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation

, 2016
F. Acerbi, V. Guillard, M. Aliani, C. Guillaume, N. Gontard   +4 more
semanticscholar   +1 more source

Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese

Journal of Dairy Science, 2005
J J Jaeggi, Javier Romero, Y M Berger
exaly