Results 91 to 100 of about 1,409 (171)

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking. [PDF]

Foods
Neviani E, Gatti M, Gardini F, Levante A.   +3 more
europepmc   +1 more source

Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel-Goat Milk Mixture and Characterization of the Cheese Obtained. [PDF]

Foods
Bouras B, Aissaoui-Zitoun O, Benyahia FA, Djema S, Bouras L, Zidoune MN, Felfoul I.   +6 more
europepmc   +1 more source

The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships. [PDF]

Food Chem X
Zhao X, Zhang Y, Cui G, Sun Z, Wang C, Wang Q, Zhu H, Chen B, Pang X, Wang Y, Wang X, Xie N, Lv J, Zhang S.   +13 more
europepmc   +1 more source

Boosting Recombinant Bovine Chymosin in <i>Komagataella phaffii</i> via Fusion Protein and Constitutive Promoter Expression. [PDF]

Foods
Ren X, Ning X, Liu B, Xu X, Men L, Deng A, Zhang Y, Zhang Z, Zhang W.   +8 more
europepmc   +1 more source

Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation. [PDF]

Microorganisms
Ziarno M, Zaręba D, Ścibisz I, Kozłowska M.   +3 more
europepmc   +1 more source

Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges. [PDF]

Front Nutr
Arslan BN, Döndaş NY, Koçhan S, Bulut SD, Tamer MA, Çelebioğlu HU, Bodur M, Ağagündüz D, Tabanelli G, Barbieri F, Gardini F, Döndaş HA, Esatbeyoglu T, Ozogul F.   +13 more
europepmc   +1 more source

Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food. [PDF]

EFSA J
Sęczkowska O, Soto AB, Fernández Escámez PS, Gómez AP, Garre A.   +4 more
europepmc   +1 more source

Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota. [PDF]

Food Sci Anim Resour
Biçer Y, Sönmez G, Turkal G, Telli AE, Akkurt MY, Uçar G.   +5 more
europepmc   +1 more source

An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics. [PDF]

Compr Rev Food Sci Food Saf
Tossou MW, Achaglinkame MA, Dari L, Sossa-Vihotogbé CNA, Bodor Z, Mörlein D.   +5 more
europepmc   +1 more source

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients. [PDF]

Foods
Selmi H, Presutto E, Spano G, Capozzi V, Fragasso M.   +4 more
europepmc   +1 more source