Journal articles on the topic 'Fresh lactic curd cheese'
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Samelis, John, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas, and Athanasia Kakouri. "Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product." Fermentation 7, no. 2 (April 29, 2021): 67. http://dx.doi.org/10.3390/fermentation7020067.
Full textRAMKUMAR, CHIKKANNA, LAWRENCE K. CREAMER, KEITH A. JOHNSTON, and RODNEY J. BENNETT. "Effect of pH and time on the quantity of readily available water within fresh cheese curd." Journal of Dairy Research 64, no. 1 (February 1997): 123–34. http://dx.doi.org/10.1017/s0022029996001914.
Full textSustova, Kvetoslava, Jiri Mlcek, Tana Luzova, and Jan Kuchtik. "Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses." Journal of AOAC INTERNATIONAL 102, no. 3 (May 1, 2019): 893–97. http://dx.doi.org/10.5740/jaoacint.18-0250.
Full textBarbaccia, Pietro, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, and Raimondo Gaglio. "Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level." Fermentation 7, no. 1 (March 9, 2021): 35. http://dx.doi.org/10.3390/fermentation7010035.
Full textWarncke, Malou, Sonja Keienburg, and Ulrich Kulozik. "Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria." Foods 10, no. 7 (July 11, 2021): 1606. http://dx.doi.org/10.3390/foods10071606.
Full textBulut, Cisem, Hatice Gunes, Burcu Okuklu, Sebnem Harsa, Sevda Kilic, Hatice Sevgi Coban, and Ali Fazil Yenidunya. "Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region." Journal of Dairy Research 72, no. 1 (January 14, 2005): 19–24. http://dx.doi.org/10.1017/s0022029904000536.
Full textAlbuja Landi, Ana Karina, Janneth Gallegos, Paola Vargas Cali, and Paola Arguello Hernández. "THERAPEUTIC ADHERENCE IN PATIENTS WITH CHRONIC DISEASES OF THE CLUB OF OLDER ADULTS OF A HEALTH CENTER, ECUADOR." Anales de la Real Academia Nacional de Farmacia, no. 86(02) (2020): 117–24. http://dx.doi.org/10.53519/analesranf.2020.86.02.03.
Full textRuvalcaba-Gómez, José M., Raúl J. Delgado-Macuil, Lily X. Zelaya-Molina, Otoniel Maya-Lucas, Edmundo Ruesga-Gutiérrez, Luis M. Anaya-Esparza, Zuamí Villagrán-de la Mora, David A. López-de la Mora, and Ramón I. Arteaga-Garibay. "Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing." Microorganisms 9, no. 1 (December 23, 2020): 24. http://dx.doi.org/10.3390/microorganisms9010024.
Full textSAAD, SUSANA M. I., CÉZAR VANZIN, MARICÊ N. OLIVEIRA, and BERNADETTE D. G. M. FRANCO. "Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5°C." Journal of Food Protection 64, no. 8 (August 1, 2001): 1151–55. http://dx.doi.org/10.4315/0362-028x-64.8.1151.
Full textIannella, Giuseppe. "Camel, Donkey and Horse Cheese Making with a High Transformation Yield by Natural Thickeners and Lactic Coagulation." Food Science and Nutrition Studies 4, no. 3 (September 8, 2020): p1. http://dx.doi.org/10.22158/fsns.v4n3p1.
Full textDaryaei, H., M. J. Coventry, C. Versteeg, and F. Sherkat. "Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk." Innovative Food Science & Emerging Technologies 9, no. 2 (April 2008): 201–5. http://dx.doi.org/10.1016/j.ifset.2007.06.011.
Full textSAMELIS, JOHN, ALEXANDRA LIANOU, ATHANASIA KAKOURI, CÉLINE DELBÈS, IRENA ROGELJ, BOJANA BOGOVIČ-MATIJAŠIĆ, and MARIE-CHRISTINE MONTEL. "Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing." Journal of Food Protection 72, no. 4 (April 1, 2009): 783–90. http://dx.doi.org/10.4315/0362-028x-72.4.783.
Full textMatijašić, Bojana Bogovič, Jernej Oberčkal, Petra Mohar Lorbeg, Diana Paveljšek, Nina Skale, Borut Kolenc, Špela Gruden, Nataša Poklar Ulrih, Marko Kete, and Maja Zupančič Justin. "Characterisation of Lactoferrin Isolated from Acid Whey Using Pilot-Scale Monolithic Ion-Exchange Chromatography." Processes 8, no. 7 (July 9, 2020): 804. http://dx.doi.org/10.3390/pr8070804.
Full textManzo, Nadia, Loredana Biondi, Donatella Nava, Federico Capuano, Fabiana Pizzolongo, Alberto Fiore, and Raffaele Romano. "On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese." Journal of Food Research 6, no. 1 (January 13, 2017): 104. http://dx.doi.org/10.5539/jfr.v6n1p104.
Full textABDALLA, O. M., P. M. DAVIDSON, and G. L. CHRISTEN. "Survival of Selected Pathogenic Bacteria in White Pickled Cheese Made With Lactic Acid Bacteria or Antimicrobials." Journal of Food Protection 56, no. 11 (November 1, 1993): 972–76. http://dx.doi.org/10.4315/0362-028x-56.11.972.
Full textTipvarakarnkoon, Tatsawan, Sangrawee Sornsa-ard, and Wutcharee Imcha. "Development of fresh cheese made from coconut milk in combination with cow’s milk." British Food Journal 119, no. 10 (October 2, 2017): 2183–93. http://dx.doi.org/10.1108/bfj-10-2016-0503.
Full textFaccia, Michele, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, and Angela Gabriella D’Alessandro. "Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk." Foods 9, no. 1 (December 23, 2019): 16. http://dx.doi.org/10.3390/foods9010016.
Full textXU, YI, and JIAN KONG. "Construction and Potential Application of Controlled Autolytic Systems for Lactobacillus casei in Cheese Manufacture." Journal of Food Protection 76, no. 7 (July 1, 2013): 1187–93. http://dx.doi.org/10.4315/0362-028x.jfp-12-307.
Full textAlonso, Rocío, Antonia Picon, Pilar Gaya, and Manuel Nuñez. "Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk." Journal of Dairy Research 80, no. 1 (December 20, 2012): 51–57. http://dx.doi.org/10.1017/s0022029912000738.
Full textGraça, Carla, Anabela Raymundo, and Isabel Sousa. "Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment." Applied Sciences 10, no. 19 (September 30, 2020): 6868. http://dx.doi.org/10.3390/app10196868.
Full textZamora, Anna, Victoria Ferragut, Joan Miquel Quevedo, Buenaventura Guamis, and Antonio-José Trujillo. "Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese." Journal of Dairy Research 79, no. 2 (February 17, 2012): 168–75. http://dx.doi.org/10.1017/s0022029912000052.
Full textRinaldi, Simona, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, and Carmela Tripaldi. "Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd." Molecules 26, no. 5 (March 5, 2021): 1405. http://dx.doi.org/10.3390/molecules26051405.
Full textMacej, Ognjen, Snezana Jovanovic, Sanja Seratlic, and Miroljub Barac. "Fresh cheese production on the basis of milk-protein coaggregates." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 119–29. http://dx.doi.org/10.2298/bah0402119m.
Full textGuizani, N., M. AI-Mugheiry, and M. Al-Ruzeiki. "Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk." Journal of Agricultural and Marine Sciences [JAMS] 5, no. 1 (January 1, 2000): 1. http://dx.doi.org/10.24200/jams.vol5iss1pp1-7.
Full textHallén, Elin, Anne Lundén, Toomas Allmere, and Anders Andrén. "Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk." Journal of Dairy Research 77, no. 1 (November 26, 2009): 71–76. http://dx.doi.org/10.1017/s0022029909990434.
Full textPAPAGEORGIOU, DEMETRIOS K., and ELMER H. MARTH. "Fate of Listeria monocytogenes during the Manufacture, Ripening and Storage of Feta Cheese." Journal of Food Protection 52, no. 2 (February 1, 1989): 82–87. http://dx.doi.org/10.4315/0362-028x-52.2.82.
Full textCOPPOLA, RAFFAELE, MAURO NANNI, MASSIMO IORIZZO, ALIDA SORRENTINO, ELENA SORRENTINO, and LUIGI GRAZIA. "Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese." Journal of Dairy Research 64, no. 2 (May 1997): 305–10. http://dx.doi.org/10.1017/s0022029996002038.
Full textREDDY, K. ANJAN, and ELMER H. MARTH. "Microflora of Cheddar Cheese Made with Sodium Chloride, Potassium Chloride, or Mixtures of Sodium and Potassium Chloride." Journal of Food Protection 58, no. 1 (January 1, 1995): 54–61. http://dx.doi.org/10.4315/0362-028x-58.1.54.
Full textShakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu, and Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar." Journal of Dairy Research 70, no. 1 (February 2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.
Full textRODRIGUEZ MEDINA, MARIA L., MARIA E. TORNADIJO, JAVIER CARBALLO, and ROBERTO MARTIN SARMIENTO. "Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft Variety." Journal of Food Protection 58, no. 9 (September 1, 1995): 998–1006. http://dx.doi.org/10.4315/0362-028x-58.9.998.
Full textTidona, Flavio, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, and Giorgio Giraffa. "Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties." Foods 9, no. 7 (July 14, 2020): 928. http://dx.doi.org/10.3390/foods9070928.
Full textSANTOS, JESÚS A., TERESA-MARÍA LÓPEZ-DÍAZ, MARÍA-CAMINO GARCÍA-FERNÁNDEZ, MARIA-LUISA GARCÍA-LÓPEZ, and ANDRÉS OTERO. "Villalón, a Fresh Ewe's Milk Spanish Cheese, as a Source of Potentially Pathogenic Aeromonas Strains." Journal of Food Protection 59, no. 12 (December 1, 1996): 1288–91. http://dx.doi.org/10.4315/0362-028x-59.12.1288.
Full textCâmara, SP, A. Dapkevicius, C. Riquelme, RB Elias, CCG Silva, FX Malcata, and MLNE Dapkevicius. "Potential of lactic acid bacteria from Pico cheese for starter culture development." Food Science and Technology International 25, no. 4 (January 15, 2019): 303–17. http://dx.doi.org/10.1177/1082013218823129.
Full textABDALLA, O. M., G. L. CHRISTEN, and P. M. DAVIDSON. "Chemical Composition of and Listeria monocytogenesSurvival in White Pickled Cheese." Journal of Food Protection 56, no. 10 (October 1, 1993): 841–46. http://dx.doi.org/10.4315/0362-028x-56.10.841.
Full textMICHEL, VALÉRIE, and FRANK G. MARTLEY. "Streptococcus thermophilus in Cheddar cheese – production and fate of galactose." Journal of Dairy Research 68, no. 2 (May 2001): 317–25. http://dx.doi.org/10.1017/s0022029901004812.
Full textMARGOLLES, ABELARDO, ANA RODRÍGUEZ, and CLARA G. de los REYES-GAVILÁN. "Behavior of Listeria monocytogenes during the Manufacture, Ripening, and Cold Storage of Afuega'l Pitu Cheese." Journal of Food Protection 60, no. 6 (June 1, 1997): 689–93. http://dx.doi.org/10.4315/0362-028x-60.6.689.
Full textREDDY, K. ANJAN, and ELMER H. MARTH. "Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts." Journal of Food Protection 58, no. 1 (January 1, 1995): 62–69. http://dx.doi.org/10.4315/0362-028x-58.1.62.
Full textDimitrovska, Gordana. "Dynamics of Active and Titratable Acidity in Bieno Cheese." International Journal of Research and Review 8, no. 6 (June 29, 2021): 232–37. http://dx.doi.org/10.52403/ijrr.20210628.
Full textSpyrelli, Evgenia, Anastasios Stamatiou, Chrysoula Tassou, George-John Nychas, and Agapi Doulgeraki. "Microbiological and Metagenomic Analysis to Assess the Effect of Container Material on the Microbiota of Feta Cheese during Ripening." Fermentation 6, no. 1 (January 18, 2020): 12. http://dx.doi.org/10.3390/fermentation6010012.
Full textMarcatti, Bruna, Ana Mônica Quinta Barbosa Habitante, Paulo José do Amaral Sobral, and Carmen Sílvia Favaro-Trindade. "Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus." Scientia Agricola 66, no. 4 (August 2009): 481–85. http://dx.doi.org/10.1590/s0103-90162009000400008.
Full textLicitra, G., J. C. Ogier, S. Parayre, C. Pediliggieri, T. M. Carnemolla, H. Falentin, M. N. Madec, S. Carpino, and S. Lortal. "Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process." Applied and Environmental Microbiology 73, no. 21 (August 24, 2007): 6980–87. http://dx.doi.org/10.1128/aem.00835-07.
Full textLópez, Pascual, Andrés Marcos, and María A. Esteban. "New equation for prediction of water activity in unripe cheese." Journal of Dairy Research 57, no. 4 (November 1990): 587–92. http://dx.doi.org/10.1017/s0022029900029630.
Full textWeeks, Michael G., Eileen J. Gosling, and Peter A. Munro. "Heavy coagulum formation in lactic casein manufacture: solids content, pH and gel strength variations through setting lactic coagulum." Journal of Dairy Research 61, no. 1 (February 1994): 59–70. http://dx.doi.org/10.1017/s0022029900028053.
Full textCastaneda, Nuria, and Youngsoo Lee. "Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion." Gels 5, no. 1 (March 10, 2019): 16. http://dx.doi.org/10.3390/gels5010016.
Full textLeclercq-Perlat, Marie-Noëlle, and Henry-Eric Spinnler. "The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species." Journal of Dairy Research 77, no. 3 (May 13, 2010): 287–94. http://dx.doi.org/10.1017/s0022029910000245.
Full textBassi, Daniela, Simona Gazzola, Eleonora Sattin, Fabio Dal Bello, Barbara Simionati, and Pier Sandro Cocconcelli. "Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese." Microorganisms 8, no. 8 (August 6, 2020): 1199. http://dx.doi.org/10.3390/microorganisms8081199.
Full textCoelho, M. C., C. C. G. Silva, S. C. Ribeiro, M. L. N. E. Dapkevicius, and H. J. D. Rosa. "Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria." International Journal of Food Microbiology 191 (November 2014): 53–59. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.029.
Full textNovella-Rodríguez, Sonia, M. Teresa Veciana-Nogués, Artur X. Roig-Sagués, Antonio J. Trujillo-Mesa, and M. Carmen Vidal-Carou. "Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk." Journal of Dairy Research 71, no. 2 (May 2004): 245–52. http://dx.doi.org/10.1017/s0022029904000147.
Full textDang, Bich Phuong, Alan F. Wolfschoon Pombo, and Ulrich Kulozik. "Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis." International Journal of Dairy Technology 72, no. 2 (February 17, 2019): 295–302. http://dx.doi.org/10.1111/1471-0307.12585.
Full textPintado, M. E., A. C. Macedo, and F. X. Malcata. "Review: Technology, Chemistry and Microbiology of Whey Cheeses." Food Science and Technology International 7, no. 2 (April 2001): 105–16. http://dx.doi.org/10.1177/108201320100700202.
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