Results 191 to 200 of about 2,251 (208)

CHEESE | Microflora of White-brined Cheeses

1999
openaire   +1 more source

Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese

LWT - Food Science and Technology, 2020
Ali A Hayaloglu
exaly  

Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese

Journal of Dairy Science, 2020
Anas A Al-Nabulsi, Tareq M Osaili, Roa'a Abunaser   +2 more
exaly  

Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus

International Dairy Journal, 2004
Ali A Hayaloglu, Pf Fox
exaly  

Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

Food Chemistry, 2012
Hamid Mirzaei, Hadi Pourjafar
exaly  

Miscellaneous white brined cheeses

1991
openaire   +1 more source

Survival of Escherichia coli O157:H7 during Manufacture and Storage of White Brined Cheese

Journal of Food Science, 2014
Tareq M Osaili, Anas A Al-Nabulsi, Amin N Olaimat   +2 more
exaly  

CHEESES | White Brined Varieties

2003
openaire   +1 more source

[Correlation between the organoleptic evaluation and the laboratory analysis of white brined cheese].

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

Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese

Food Control, 2017
Xiaodong Li
exaly