Results 141 to 150 of about 9,673 (178)
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The diversity of eukaryotic microbiota in the traditional Slovak sheep cheese — Bryndza
International Journal of Food Microbiology, 2008We investigated the occurrence and diversity of yeasts and filamentous fungi in bryndza an artisanal Slovak soft spreadable cheese prepared from raw sheep milk or from a mixture of sheep and cow milk. Samples collected during four months of the summer production period from two locations (northern and southern parts of central Slovakia) contained 10(5)-
Pavol Sulo, M Seman, L Ebringer
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Consumer Acceptance Of New Sheep Milk Cheeses
2005This paper provides estimates of consumers willingness to pay for two new sheep milk cheeses, developed as part of a RIRDC research project. In 1998, following an in-store tasting, a sample of 215 consumers were asked to reveal what price they would be willing to pay for portions of the cheese.
Burton, Michael P., Bencini, Roberta
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TECHNOLOGY OF CHEESE PRODUCTION BASED ON SHEEP'S MILK
Mechanics and Technologies, 2021В статье представлены результаты физико-химических исследований сыра из овечьего молока, изучена и подобрана оптимальная заквасочная культура для свертывания овечьего молока, определена целесообразность и актуальность производства сыра из овечьего молока.
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2009
Samples of sheep cheese produced with pig rennet in the Farindola area were compared with samples of sheep cheese produced with calf rennet which were produced using the same methods of processing and aging as the Farindola cheese. To distinguish the samples 18 chemical parameters (among which, 9 amino acids) and 25 volatile substances were chosen.
DI GIACOMO, Franco +2 more
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Samples of sheep cheese produced with pig rennet in the Farindola area were compared with samples of sheep cheese produced with calf rennet which were produced using the same methods of processing and aging as the Farindola cheese. To distinguish the samples 18 chemical parameters (among which, 9 amino acids) and 25 volatile substances were chosen.
DI GIACOMO, Franco +2 more
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M246 ANAPHYLAXIS SECONDARY TO MANCHEGO CHEESE - A SHEEP MILK-BASED CHEESE
Annals of Allergy, Asthma & Immunology, 2021P. Faybusovich +2 more
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[Enterococci and coliforms in yellow sheep cheese].
Veterinarno-meditsinski nauki, 1983The developmental dynamic of enterococci and coliforms was followed up in the entire technologic process and the storage of kashkaval (yellow cheese of ewe milk) under the conditions of modern industrial production. It was found that during the whole industrial cycle up to the steam cooking of curd the amount of enterococci grew and reached its peak ...
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Improvement of quality of sheep cheese on Adriatic coast
2004Production of artisanal cheeses on farms in Croatia has a long tradition, especially in Mediterranean areas, which are characterized by limited land and pasture resources. In such areas, traditional, on-farm, cheese production has been inherited for generations and has helped to protect the cultural diversity of traditional agricultural products. There
Kalit, Samir +2 more
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[Enterococci and coliforms in yellow sheep's milk cheese].
Veterinarno-meditsinski nauki, 1980Ninety-two samples of sheep milk yellow cheese were investigated 30 and 180 days after its production. The content of enterococci varied within a wide range--from 100 to 1,9 million per g. In 14.28% of the samples more than 10 000 enterococci per g were found.
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Traditional fresh sheep cheese Karakačanski skakutanac
2008Technology of traditional fresh sheep cheese Karakačanski skakutanac is presented.
Pogačić, Tomislav +1 more
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