Results 181 to 190 of about 2,251 (207)
Some of the next articles are maybe not open access.
[Identification of the proteins in white brined and yellow cheese].
Veterinarno-meditsinski nauki, 1981Experiments were carried out to establish a method for the identification of proteins in white brined cheese and kashkaval, made of sheep and cow milk or a mixture of them in different proportions. It was proved that the application of a polyacryl amid electrophoresis under definite conditions can secure a species identification of the proteins of the ...
openaire +1 more source
[Enterococcal and coliform content in white brine cheese].
Veterinarno-meditsinski nauki, 1981The contamination with microorganisms (enterococci and coliforms) indicative of hygeinic status was studied in 98 samples of white brine cheese (33 samples of cow's milk cheese and 65 of ewe's milk cheese) prepared for sale. It was found that 22.4 per cent of the cheese samples do not contain enterococi in 0.01 g product but in 15.3 per cent their ...
openaire +1 more source
SEASONAL VARIATIONS IN SENSORY CHARACTERISTICS OF TRADITIONAL WHITE BRINED GOAT CHEESE
IJFTN - International Journal of Food Technology and NutritionWhite brine cheese is a widely consumed and recognized product that is produced in almost all regions of North Macedonia. Traditional white brined cheeses in North Macedonia are typically produced with raw untreated milk and no addition of starter cultures.
Hava MIFTARI +4 more
openaire +1 more source
Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production
2008The present study aimed to determine the possibility of using yeasts as adjunct cultures in the production of white brined cheese, which is quite important to the Turkish dairy industry, and to evaluate the effects of these yeasts on cheese ripening. In addition to starter culture (Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris),
Kesenkas, Harun, Akbulut, Necati
openaire +1 more source
Veterinarno-meditsinski nauki, 1977
Satisfactory correlation was found to exist between the organoleptic evaluation and the chemical analysis of ewe's and cow's white brine cheese on the basis of the taste assessment for "normal acidity", while with the remaining degrees of acidity--"slightly acid", and "strongly acid"--no such correlation was established.
openaire +1 more source
Satisfactory correlation was found to exist between the organoleptic evaluation and the chemical analysis of ewe's and cow's white brine cheese on the basis of the taste assessment for "normal acidity", while with the remaining degrees of acidity--"slightly acid", and "strongly acid"--no such correlation was established.
openaire +1 more source
Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses
2017Pljevlja cheese is known traditional Montenegrin product that belongs to brined cheeses group. Due to its high nutritional value and long tradition of production and consumption, Pljevlja cheese is a candidate for receiving the sign of protected origin (PDO).
Miočinović, Jelena +5 more
openaire +1 more source