Results 81 to 90 of about 1,258,601 (187)

Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities. [PDF]

Foods
Stoica F, Rațu RN, Motrescu I, Râpeanu G, Constantin OE, Cara IG, Țopa D, Jităreanu G.   +7 more
europepmc   +1 more source

Detection of camel milk adulteration with buffalo milk during semi hard cheese production. [PDF]

Vet Anim Sci
Darnay L, Barkó A, Juhász B, Surányi J, Süth M, Ilona Hidas K.   +5 more
europepmc   +1 more source

Analytical Mapping of Swiss Hard Cheese to Highlight the Distribution of Volatile Compounds, Aroma, and Microbiota. [PDF]

J Agric Food Chem
Tintrop LK, Meola M, Stern MT, Haueter M, Shani N, Berthoud H, Guggenbühl Gasser B, Fuchsmann P.   +7 more
europepmc   +1 more source

Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. [PDF]

Foods
Zandona E, Vukelić M, Hanousek Čiča K, Zandona A, Mrvčić J, Katalinić M, Cindrić I, Abdurramani A, Jurina IB.   +8 more
europepmc   +1 more source

Influence of the β-Casein Genotype of Cow's Milk (A1, A2) on the Quality and β-Casomorphin-7 (BCM-7) Content of a Semi-Hard Cheese During Production. [PDF]

Foods
Zinßius L, Keuter L, Krischek C, Jessberger N, Cramer B, Plötz M.   +5 more
europepmc   +1 more source

Draft Genome Sequence of Enterococcus durans OSY-EGY, a Multiple-Antimicrobial-Peptide Producer Isolated from Egyptian Hard Cheese. [PDF]

Microbiol Resour Announc, 2019
Hussein WE, Xiaoli L, Yousef AE.
europepmc   +1 more source

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2018
Facundo Cuffia, C. Bergamini, I. V. Wolf, E. Hynes, M. Perotti   +4 more
semanticscholar   +1 more source

Biochemical characteristics of cheese mass in hard cheese production

FOOD RESOURCES, 2020
openaire   +1 more source

Starter cultures for semi hard cheese

, 2001
Formirano je 29 starter kultura za polutvrdi sir od bakterija mlečne kiseline (BMK) izolovanih iz sireva proizvedenih u domaćinstvima na tradicionalan način bez upotrebe starter kultura. Svi prirodni izolati prethodno su u potpunosti biohemijski i genetički okarakterisani, što je pomoglo pri formiranju starter kultura.
Vukašinović-Sekulić, Maja, Fira, Đorđe, Topisirović, Ljubiša   +2 more
openaire   +1 more source

Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.

Journal of Food Protection, 2017
Dimitrios Noutsopoulos, A. Kakouri, Eleftheria Kartezini, D. Pappas, E. Hatziloukas, J. Samelis   +5 more
semanticscholar   +1 more source