Results 181 to 190 of about 839,620 (232)

Metabolic profiling and microbiological evaluation of Staphylococcus aureus in a poly-microbial system in soft white cheese. [PDF]

Sci Rep
El-Ssayad MF, Elaaser M, Abd-Elfatah SI, Salem SH.   +3 more
europepmc   +1 more source

How to Make a Creamy, Tasty Vegan Camembert. [PDF]

ACS Cent Sci
Zaraska M.
europepmc   +1 more source

Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese. [PDF]

Foods
Álvarez M, Andrade MJ, Gómez F, Rodríguez A.   +3 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Production of soft cheese

International Journal of Dairy Technology, 1995
The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk.
openaire   +1 more source

Bacteriological Evaluation of Soft cheese

Zagazig Veterinary Journal, 2014
One hundred soft cheese samples (25 Feta, 25 Doamiate, 25 Kareish and 25 Double Cream cheese) were collected from supermerkets in Sharkia Provence. The samples were transferred directly to laboratory to be bacteriologically examined. Our result revealed total colony count/g in examined Feta, Damiate, Double Cream and Kareish cheese samples were 64% (16)
El-Nabarawy, EA, El-Taher EM, Abo Arab NA   +2 more
openaire   +1 more source

Fish Oil Fortification of Soft Goat Cheese

Journal of Food Science, 2012
Abstract:  Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g fish oil per 3600 g goat milk) prior to curd formation to deliver high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per serving.
Brianna H, Hughes, L, Brian Perkins, Beth L, Calder, Denise I, Skonberg   +3 more
openaire   +2 more sources

The use of soybean milk in soft cheese making

International Journal of Food Science and Technology, 1982
Abstract A method for making Domiati cheese (soft cheese) from a mixture of soybean milk and whole milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using soybean milk, particularly in the higher moisture, soluble nitrogen and acidity contents.
N H METWALLI, S I SHALABI, A S ZAHRAN, O EL–DEMERDASH   +3 more
openaire   +1 more source

Manufacture of processed cheese from Iraqi white soft cheese

International Journal of Dairy Technology, 1996
Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively.
S A S HANNA, A S NADER
openaire   +1 more source

Soft Cheese Technology: A Review

Cheese- and buttermaking
This review covers 50 years of open-access domestic and foreign scientific, practical, and patent publications on cottage and soft cheese production (Journal of Dairy Science, Journal of Membrane Science, etc.; Scopus, WOS, etc.) The research objective was to collect enough source material and prototypes to develop an innovative low-waste soft cheese ...
Dmitry Mamay, Sergey Babenyshev, Angelina Mamay, Ivan Evdokimov, Vyacheslav Lisitsyn, Daniil Khristenko   +5 more
openaire   +1 more source