Results 201 to 207 of about 2,251 (207)

Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

International Dairy Journal, 2002
Ehab Romeih, Costas Biliaderis
exaly  

[Passing and retaining of some pesticides in white brine cheese and yellow cheese in the processing of milk].

Veterinarno-meditsinski nauki, 1974
D, Todorov, I, Iotov, D, Sergeeva
openaire   +1 more source

Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils

Food Science and Technology International, 2013
Javad Hesari, Seyed Hadi Peighambardoust
exaly  

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Journal of Food Science, 2018
Antonia Terpou, Loulouda A Bosnea, Maria Kanellaki   +2 more
exaly  

Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture

Food Research International
Kourosh Tabar-Heydar, Farhad Garavand
exaly  

The effect of starter culture on the lactose and salt content in white brined cheese

2012
openaire   +1 more source

Microbiological characterization of raw and pasteurized Macedonian white-brined goat cheese

2016
openaire   +1 more source