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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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[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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M246 ANAPHYLAXIS SECONDARY TO MANCHEGO CHEESE - A SHEEP MILK-BASED CHEESE
Annals of Allergy, Asthma & Immunology, 2021P. Faybusovich +2 more
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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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SSRN Electronic Journal, 2012
The stagnation and presumable setback of the sheep’s milk activity in Argentina has usually been explained in terms of productive and reproductive aspects and, only recently, of organizational aspects. The organizational design of this business (actors and their relations), a possible cause of the low sustainability of artisan-type businesses, has not ...
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The stagnation and presumable setback of the sheep’s milk activity in Argentina has usually been explained in terms of productive and reproductive aspects and, only recently, of organizational aspects. The organizational design of this business (actors and their relations), a possible cause of the low sustainability of artisan-type businesses, has not ...
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Alternative to decrease cholesterol in sheep milk cheeses
2017The presence of cholesterol in foods is of nutritional interest because high levels of this molecule in human plasma are associated with an increasing risk of cardiovascular disease and nowadays consumers are demanding healthier products. The goal of this experiment was to diminish the cholesterol content of Manchego, the most popular Spanish cheese ...
Gómez-Cortés, Pilar +2 more
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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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[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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Fate of fatty acids during ageing of Tuscan sheep cheese.
2006Fatty acid profile during ageing of Tuscan Sheep ...
ANTONGIOVANNI, MAURO +4 more
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