Results 111 to 120 of about 590,057 (191)

Microbiota and Cheese Quality. [PDF]

Foods
Centeno JA, Carballo J.
europepmc   +1 more source

Dietary Inclusion of Stabilized Partially Destoned Olive Cake in Grazing Dairy Ewes Preserves Cheese Quality While Modulating the Sensory Profile of Pecorino Siciliano PDO Cheese. [PDF]

Foods
Hassan MU, Gannuscio R, Maniaci G, Busetta G, Alabiso M, Franciosi E, Settanni L, Gaglio R, Todaro M.   +8 more
europepmc   +1 more source

Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature. [PDF]

Gels
Dong C, Chen Y, Yang L, Zhang W, Yu S, Wang P, Mu Z, Chen C.   +7 more
europepmc   +1 more source

Small family cheesemaking in Mexico: Microbial quality and good manufacturing practices. [PDF]

JDS Commun
Ibarra-Sánchez LA, Olvera-Aguilar AL, Caltzontzin-Fernández KK, Cabrera-Luna JA.   +3 more
europepmc   +1 more source

Research note: Extraction, purification, physicochemical, and biochemical properties of pepsin isolated from geese forestomachs fed under intensive and extensive conditions. [PDF]

Poult Sci
Beyazgul P, Tonbak F, Kirmizikaya Özmen G, Baykalir Y, Gülcihan Şimşek Ü, Arslan A, Deniz AR, Yimaz Ö.   +7 more
europepmc   +1 more source

Influence of Onopordum platylepis Murb. as a Vegetable Coagulant on the Production and Bioactivity of Peptides in Murcia al Vino Cheese. [PDF]

Antioxidants (Basel)
Molina-Valero G, Bande-De León C, Hernández-Correas N, Aquilanti L, Abellán A, Tejada L.   +5 more
europepmc   +1 more source

Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome. [PDF]

PLoS One
Rodrigues RCGMC, Araújo EOM, Silva STD, Sales GFC, Sales DC, Ferreira MTDS, Ribeiro CVDM, Lucena LM, Cipolat-Gotet C, Cavalcanti MTH, Rangel AHDN.   +10 more
europepmc   +1 more source

Ozone-based interventions to mitigate <i>Pseudomonas paracarnis</i>-induced blue discoloration in fresh cheese. [PDF]

Food Sci Biotechnol
de Oliveira JM, de Paula Campos LN, Ferreira EHF, Rossi LE, da Silva Rodrigues R, de Assis Silva MV, de Alencar ER, Martins MA, de Oliveira Leite M, de Carvalho AF, Machado SG.   +10 more
europepmc   +1 more source

Encapsulation of Acid Whey in Alginate Microspheres for Application in Skin Microbiome-Friendly Topical Formulations: Optimization Through a Design of Experiments Approach. [PDF]

Molecules
Sikora E, Łętocha A, Michalczyk A, Kozik A.   +3 more
europepmc   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source