Results 151 to 160 of about 2,251 (208)

Lacticaseibacillus paracasei AD22 Stress Response in Brined White Cheese Matrix: In Vitro Probiotic Profiles and Molecular Characterization. [PDF]

Probiotics Antimicrob Proteins
Dishan A, Gönülalan Z.
europepmc   +1 more source

Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future. [PDF]

Front Nutr
Kumar A, Yadav M, Ali S, Dutta I, T SK, Yadav V, Durage TTD, Alhodieb FS, Alsanie SA.   +8 more
europepmc   +1 more source

Prevalence and antimicrobial resistance of Enterobacterales bacteria isolated from retail food in Poland. [PDF]

J Vet Res
Łopatek M, Denis E.
europepmc   +1 more source

Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques. [PDF]

Heliyon
Falih MA, Altemimi AB, Hamed Alkaisy Q, Awlqadr FH, Abedelmaksoud TG, Amjadi S, Hesarinejad MA.   +6 more
europepmc   +1 more source

Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study. [PDF]

Food Sci Nutr
Saremnezhad S, Soltani M, Tekin A, Kanmaz H, Sahingil D, Kaya B, Gökçe Y, Hayaloglu AA.   +7 more
europepmc   +1 more source

Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities. [PDF]

J Food Sci
Martín-Del-Campo ST, Pérez-Alva A, Baigts-Allende DK.   +2 more
europepmc   +1 more source

Grape Stalks as a Sustainable Feed Supplement for Dairy Cows: A Preliminary In Vivo Study on Milk Microbiota and Cheese Quality. [PDF]

Animals (Basel)
Dallavalle G, Secchi G, Mancini A, Cologna N, Vrhovsek U, Angeli A, Aprea E, Zambanini J, Solovyev P, Bontempo L, Betta E, Biasioli F, Zanon T, Franciosi E.   +13 more
europepmc   +1 more source

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review. [PDF]

Food Chem X
Joolaei Ahranjani P, Joolaei Ahranjani P, Dehghan K, Esfandiari Z, Ferrentino G.   +4 more
europepmc   +1 more source

Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (Juglans regia L.) Leaf Powder and Lactobacillus acidophilus LA-5. [PDF]

Probiotics Antimicrob Proteins
Salık MA, Çakmakçı S.
europepmc   +1 more source

[Use of bacterial enzyme preparations in the production of Bulgarian cheeses. II. White brined cheese].

Acta microbiologica Bulgarica, 1984
M, Stefanova-Kondratenko, T, Antonova, I, Bodurska, N, Manafova, T, Daov   +4 more
openaire   +1 more source