Results 81 to 90 of about 9,691 (176)

A Pre-Trial Study to Identify Species of Origin in Halloumi Cheese Utilising Chemometrics with Near-Infrared and Hyperspectral Imaging Technologies

Analytica
Halloumi cheese has recently gained a Protected Designation of Origin (PDO) indicator, which is related to the place (Cyprus) in which halloumi cheese is made. The PDO label is linked with several requirements, e.g., milk species, quantities, etc.; thus,
Maria Tarapoulouzi, Natasha Logan, Mike Hardy, Holly Montgomery, Simon A. Haughey, Christopher T. Elliott, Charis R. Theocharis   +6 more
doaj   +1 more source

Comparative evaluation of Portuguese goat and sheep cheeses

, 2014
Cheese is a solid food made by coagulating milk of different animals. It has a great expression worldwide and there is a great diversity in the types of cheese between and within different countries. Maturation (or cure) plays a key role in the development of the individual characteristics of each cheese.
Guiné, Raquel, Correia, Paula, Correia, Ana   +2 more
openaire   +1 more source

Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey

Food Technology and Biotechnology, 2004
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples.
Zekai Tarakçi, Yusuf Tunçtürk, Hayri Coskun   +2 more
doaj  

Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging. [PDF]

Ital J Food Saf, 2016
Pala C, Scarano C, Venusti M, Sardo D, Casti D, Cossu F, Lamon S, Spanu V, Ibba M, Marras M, Paba A, Spanu C, De Santis EP.   +12 more
europepmc   +1 more source

Influence of Sodium Chloride on the Behaviour of <i>Pseudomonas fluorescens</i> in Ripened Sheep Cheese. [PDF]

Microorganisms
Lopes S, Vida M, Correia C, Fernandes J, Gomes S, Fernando A, Tabla R, Alvarenga N.   +7 more
europepmc   +1 more source

Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters. [PDF]

Foods
Segura J, Fernández-Valle ME, Cruz-Díaz KP, Romero-de-Ávila MD, Castejón D, Remiro V, Cambero MI.   +6 more
europepmc   +1 more source

An Analysis of Small-Ruminant Farming in Marginal Area of the Mediterranean Region: A Focus on the Gentile di Puglia Breed. [PDF]

Animals (Basel)
Marino R, Caroprese M, Albenzio M.
europepmc   +1 more source

Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]

Food Sci Nutr
Sibtain M, Qurtam AA, Javaria S, Murtaza G, Al-Zharani M, Ain NU, Chaman S, Nasr FA, Zaman A.   +8 more
europepmc   +1 more source

Microbiological Quality of Spanish Aged Cheeses and the Antimicrobial Resistance Profiles of Associated Enterococci, Staphylococci and <i>Enterobacterales</i>. [PDF]

Foods
Arraiz-Fernandez C, Martinez-Laorden A, Ibañez-Torija G, Gonzalez-Fandos E.   +3 more
europepmc   +1 more source

Genomic insights and survival dynamics of <i>Campylobacter</i> from ruminants in UHT milk, raw milk and dairy products. [PDF]

Front Microbiol
Marotta F, Di Romualdo R, Di Domenico E, Villani C, Di Giulio E, Janowicz A, Di Timoteo F, Giorgini G, Matteucci G, Castelli P, Coccia L, Zoppi S, Di Ilio A, Cammà C, Tirloni E, Stella S, Garofolo G.   +16 more
europepmc   +1 more source