Results 131 to 140 of about 2,251 (207)

Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. [PDF]

Food Sci Biotechnol
Altin C, Kabwanga TI, Kiran F, Ozturkoglu-Budak S.   +3 more
europepmc   +1 more source

Application of autochthonous lactic acid bacteria in the white brined cheese production

, 2008
Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus
Djerovski, Jelena, Radulović, Zorica, Barać, Miroljub, Paunović, Dušanka, Obradović, Dragojlo, Pudja, Predrag   +5 more
openaire   +1 more source

Modification of fast-slow differential agar medium for selective isolation of potential starter lactic acid bacteria from cheese. [PDF]

MethodsX, 2022
Güley Z, Fallico V, Beresford T.
europepmc   +1 more source

UNH Hosts Second Annual Twilight Dinner at Woodman Farm Sept. 14 and 15 [PDF]

, 2012
Wright, Lori
core   +2 more sources

Milk Supply in Lebanon: Economic Challenges and the Role of Traditional Dairy Products. [PDF]

Foods
Dimassi O, Jaber L, Fleyfel L, Hamadeh S.   +3 more
europepmc   +1 more source

Antimicrobial Effect of Oregano Essential Oil in Na-Alginate Edible Films for Shelf-Life Extension and Safety of Feta Cheese. [PDF]

Pathogens
Doukaki A, Frantzi A, Xenou S, Schoina F, Katsimperi G, Nychas GJ, Chorianopoulos N.   +6 more
europepmc   +1 more source

Histopathological effects of lactic acid bacteria enriched white soft cheese in testes of albino rats. [PDF]

Sci Rep
Elhanbaly R, Salman KH, Abdel-Maksoud FM, Ali FAZ.   +3 more
europepmc   +1 more source

Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics. [PDF]

Foods
Tsouggou N, Slavko A, Tsipidou O, Georgoulis A, Dimov SG, Yin J, Vorgias CE, Kapolos J, Papadelli M, Papadimitriou K.   +9 more
europepmc   +1 more source

Salt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier Intake. [PDF]

Food Sci Nutr
Massomian A, Rashidimehr A, Mohammadi-Nasrabadi F, Khoshtinat K, Esfarjani F.   +4 more
europepmc   +1 more source

Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. [PDF]

Foods
Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I.   +11 more
europepmc   +1 more source