Results 121 to 130 of about 2,251 (207)

Developing a dynamic regional brand - focus on flavour. [PDF]

, 2013
This project has delivered technical sensory language that accurately and precisely describes the flavour and texture of key seafood species to the seafood industry of the Eyre Peninsula.
Mayze, John, Smyth, Heather
core   +1 more source

THE IMPACT OF STARTER CULTURES ON pH AND SH DYNAMICS IN THE PROCESS OF WHITE BRINED CHEESE PRODUCTION [PDF]

, 2017
White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2015 at a dairy industry laboratory in R. of Macedonia.
Dimitrovska, Gordana, Karapetkovska-Hristova, Vesna, Makarijoski, Borche, Presilski, Stefce, Velevski, Slavko   +4 more
core  

Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability

Mljekarstvo, 2010
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as ...
Zorica Radulović, Tanja Petrović, Viktor Nedović, Suzana Dimitrijević, Nemanja Mirković, Milica Petrušić, Dušanka Paunović   +6 more
doaj  

The study of autochthonous lactic acid bacteria from white brined cheeses

, 2009
Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva.
Radulović, Zorica, Radin, Dragoslava, Barać, Miroljub, Djerovski, Jelena, Paunović, Dušanka, Obradović, Dragojlo   +5 more
openaire   +1 more source

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. [PDF]

Foods, 2019
Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D.   +7 more
europepmc   +1 more source

How to Organize and Conduct a School and Community Fair [PDF]

, 1924
University of Texas at Austin
core   +1 more source

Inhibition of <i>Listeria monocytogenes</i> in White-Brined Cheese by <i>Lactobacillus reuteri</i>: Effect of <i>L. reuteri</i> Delivery Method, Brine Concentration, and Storage Temperature. [PDF]

Foods
Olaimat AN, Al-Aittan F, Al-Holy M, Al-Nabulsi A, Haddad R, Al-Qadiri H, Osaili T, Abughoush M.   +7 more
europepmc   +1 more source

Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese. [PDF]

Biotechnol Biotechnol Equip, 2015
Dimitrov Z, Chorbadjiyska E, Gotova I, Pashova K, Ilieva S.   +4 more
europepmc   +1 more source

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese. [PDF]

Foods, 2023
Thodis P, Kosma IS, Nesseris K, Badeka AV, Kontominas MG.   +4 more
europepmc   +1 more source

Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. [PDF]

Folia Microbiol (Praha)
Çetin B, Usal M, Aloğlu HŞ, Busch A, Dertli E, Abdulmawjood A.   +5 more
europepmc   +1 more source