Artykuły w czasopismach na temat „Cheddar cheese”
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YOUSEF, AHMED E., i ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese". Journal of Food Protection 50, nr 4 (1.04.1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.
Pełny tekst źródłaKhan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin i Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract". Turkish Journal of Agriculture - Food Science and Technology 7, nr 6 (25.06.2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.
Pełny tekst źródłaRosenberg, Moshe, i Yael Rosenberg. "Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age". AIMS Agriculture and Food 7, nr 4 (2022): 855–71. http://dx.doi.org/10.3934/agrfood.2022052.
Pełny tekst źródłaSullivan, Rosa C., Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan i Jane K. Parker. "Characterisation of Cooked Cheese Flavour: Non-Volatile Components". Foods 12, nr 20 (12.10.2023): 3749. http://dx.doi.org/10.3390/foods12203749.
Pełny tekst źródłaGulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad i Iqra Muqadas Saleem. "Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking". Foods 9, nr 2 (19.02.2020): 214. http://dx.doi.org/10.3390/foods9020214.
Pełny tekst źródłaGulzar, Nabila. "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends". Pakistan Journal of Agricultural Sciences 58, nr 04 (1.09.2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.
Pełny tekst źródłaHickey, Dara K., Kieran N. Kilcawley, Tom P. Beresford, Elizabeth M. Sheehan i Martin G. Wilkinson. "Starter strain related effects on the biochemical and sensory properties of Cheddar cheese". Journal of Dairy Research 74, nr 1 (21.09.2006): 9–17. http://dx.doi.org/10.1017/s0022029906002032.
Pełny tekst źródłaMEHTA, ANUJ, i SITA R. TATINI. "An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese". Journal of Food Protection 57, nr 9 (1.09.1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.
Pełny tekst źródłaSCHAFFER, SHAWN M., SITA R. TATINI i ROBERT J. BAER. "Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat". Journal of Food Protection 58, nr 2 (1.02.1995): 132–38. http://dx.doi.org/10.4315/0362-028x-58.2.132.
Pełny tekst źródłaMARTLEY, FRANK G., i VALÉRIE MICHEL. "Pinkish colouration in Cheddar cheese – description and factors contributing to its formation". Journal of Dairy Research 68, nr 2 (maj 2001): 327–32. http://dx.doi.org/10.1017/s0022029901004836.
Pełny tekst źródłaHAQUE, Z. U., E. KUCUKONER i K. J. ARYANA. "Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese†". Journal of Food Protection 60, nr 9 (1.09.1997): 1095–98. http://dx.doi.org/10.4315/0362-028x-60.9.1095.
Pełny tekst źródłaD'AMICO, DENNIS J., MARC J. DRUART i CATHERINE W. DONNELLY. "Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk". Journal of Food Protection 73, nr 12 (1.12.2010): 2217–24. http://dx.doi.org/10.4315/0362-028x-73.12.2217.
Pełny tekst źródłaDewantier, Gerson R., Peter J. Torley i Ewan W. Blanch. "Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics". Molecules 28, nr 24 (12.12.2023): 8051. http://dx.doi.org/10.3390/molecules28248051.
Pełny tekst źródłaHinz, Katharina, Paula M. O'Connor, Bernadette O'Brien, Thom Huppertz, R. Paul Ross i Alan L. Kelly. "Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle". Journal of Dairy Research 79, nr 2 (27.02.2012): 176–84. http://dx.doi.org/10.1017/s0022029912000027.
Pełny tekst źródłaShakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu i 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, nr 1 (luty 2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.
Pełny tekst źródłaDalmasso, Marion, i Kieran Jordan. "Absence of growth ofListeria monocytogenesin naturally contaminated Cheddar cheese". Journal of Dairy Research 81, nr 1 (17.12.2013): 46–53. http://dx.doi.org/10.1017/s0022029913000678.
Pełny tekst źródłaSTRATTON, JAYNE E., ROBERT W. HUTKINS i STEVE L. TAYLOR. "Histamine Production in Low-Salt Cheddar Cheese". Journal of Food Protection 54, nr 11 (1.11.1991): 852–60. http://dx.doi.org/10.4315/0362-028x-54.11.852.
Pełny tekst źródłaNyamakwere, F., G. Esposito, K. Dzama, M. Muller, E. I. Moelich i E. Raffrenato. "A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa". Journal of Food Quality 2021 (29.10.2021): 1–9. http://dx.doi.org/10.1155/2021/3708786.
Pełny tekst źródłaPhipps, R. H., V. Bines i F. Adriaens. "Use of prolonged-release bovine somatotropin for milk production in British Friesian dairy cows. 3. Effect on manufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheese". Journal of Agricultural Science 115, nr 1 (sierpień 1990): 113–16. http://dx.doi.org/10.1017/s0021859600073986.
Pełny tekst źródłaKhan, Awais, Muhammad Nadeem, Fahad Al-Asmari, Muhammad Imran, Saadia Ambreen, Muhammad Abdul Rahim, Sadaf Oranab, Tuba Esatbeyoglu, Elena Bartkiene i João Miguel Rocha. "Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese". Microorganisms 11, nr 10 (23.10.2023): 2613. http://dx.doi.org/10.3390/microorganisms11102613.
Pełny tekst źródłaGardiner, G., R. P. Ross, J. K. Collins, G. Fitzgerald i C. Stanton. "Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracaseiStrains". Applied and Environmental Microbiology 64, nr 6 (1.06.1998): 2192–99. http://dx.doi.org/10.1128/aem.64.6.2192-2199.1998.
Pełny tekst źródłaWick, Cheryl, Uwe Nienaber, Olga Anggraeni, Thomas H. Shellhammer i Polly D. Courtney. "Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure". Journal of Dairy Research 71, nr 1 (luty 2004): 107–15. http://dx.doi.org/10.1017/s0022029903006587.
Pełny tekst źródłaSCHLESSER, J. E., R. GERDES, S. RAVISHANKAR, K. MADSEN, J. MOWBRAY i A. Y. L. TEO. "Survival of a Five-Strain Cocktail of Escherichia coli O157:H7 during the 60-Day Aging Period of Cheddar Cheese Made from Unpasteurized Milk†". Journal of Food Protection 69, nr 5 (1.05.2006): 990–98. http://dx.doi.org/10.4315/0362-028x-69.5.990.
Pełny tekst źródłaO'Reilly, Ciara E., Paula M. O'Connor, Alan L. Kelly, Thomas P. Beresford i Patrick M. Murphy. "Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese". Applied and Environmental Microbiology 66, nr 11 (1.11.2000): 4890–96. http://dx.doi.org/10.1128/aem.66.11.4890-4896.2000.
Pełny tekst źródłaSaad, Marwa A., Hagar S. Abd-Rabou, Ebrahim Elkhtab, Ahmed M. Rayan, Ahmed Abdeen, Afaf Abdelkader, Samah F. Ibrahim i Heba Hussien. "Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1". Fermentation 8, nr 7 (13.07.2022): 327. http://dx.doi.org/10.3390/fermentation8070327.
Pełny tekst źródłaDUAN, CUICUI, SHENGYU LI, ZIJIAN ZHAO, CHAO WANG, YUJUAN ZHAO, GE YANG, CHUNHUA NIU, LEI GAO, XIAOXIAO LIU i LEI ZHAO. "Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures". Journal of Food Protection 82, nr 12 (15.11.2019): 2108–18. http://dx.doi.org/10.4315/0362-028x.jfp-19-276.
Pełny tekst źródłaBenech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix i I. Fliss. "Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture". Applied and Environmental Microbiology 68, nr 8 (sierpień 2002): 3683–90. http://dx.doi.org/10.1128/aem.68.8.3683-3690.2002.
Pełny tekst źródłaLuhana, Anjani B., i Bikash C. Ghosh. "ACE- inhibitory and antioxidant activities in probiotic Cheddar cheese incorporatedwith Inulin and Whey Protein Concentrate". Indian Journal of Dairy Science 76, nr 1 (2023): 19–29. http://dx.doi.org/10.33785/ijds.2023.v76i01.003.
Pełny tekst źródłaCollins, Yvonne F., Paul LH McSweeney i Martin G. Wilkinson. "Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening". Journal of Dairy Research 70, nr 1 (luty 2003): 105–13. http://dx.doi.org/10.1017/s0022029902005915.
Pełny tekst źródłaMODI, RAJESH, Y. HIRVI, A. HILL i M. W. GRIFFITHS. "Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk". Journal of Food Protection 64, nr 7 (1.07.2001): 927–33. http://dx.doi.org/10.4315/0362-028x-64.7.927.
Pełny tekst źródłaShaukat, Amal, Muhammad Nadeem, Tahir Mahmood Qureshi, Rabia Kanwal, Muhammad Sultan, Olivier Basole Kashongwe, Redmond R. Shamshiri i Mian Anjum Murtaza. "Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese". Foods 10, nr 7 (19.07.2021): 1661. http://dx.doi.org/10.3390/foods10071661.
Pełny tekst źródłaFarkye, Nana, i Patrick F. Fox. "Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin". Journal of Dairy Research 59, nr 2 (maj 1992): 209–16. http://dx.doi.org/10.1017/s0022029900030454.
Pełny tekst źródłaH. Najim, Najim, i Charles H. White. "EFFECT OF PSYCHROTROPHIC BACTERIAL CONTAMINATION OF RAW MILK ON ORGANIC ACID CONTENT AND FLAVOROF AGED CHEDDAR CHEESE". Iraqi Journal of Veterinary Medicine 11, nr 1 (28.12.1987): 67–81. http://dx.doi.org/10.30539/q4f61585.
Pełny tekst źródłaDonaghy, J. A., N. L. Totton i M. T. Rowe. "Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese". Applied and Environmental Microbiology 70, nr 8 (sierpień 2004): 4899–905. http://dx.doi.org/10.1128/aem.70.8.4899-4905.2004.
Pełny tekst źródłaNajim, Najim Hadi. "Cheddar Cheese Fluoridation and Dental Health". Iraqi Journal of Veterinary Medicine 31, nr 1 (30.06.2007): 126–33. http://dx.doi.org/10.30539/iraqijvm.v31i1.810.
Pełny tekst źródłaSamilyk, Marina, Anna Helikh, Natalia Bolgova i Iryna Yaremenko. "INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE". EUREKA: Life Sciences 3 (31.05.2020): 48–56. http://dx.doi.org/10.21303/2504-5695.2020.001327.
Pełny tekst źródłaLiu, He, Jun Li, Ping Geng, Yu Tang He i Tao Ma. "Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening". Advanced Materials Research 881-883 (styczeń 2014): 797–800. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.797.
Pełny tekst źródłaMALIZIO, CARL J., JOAN HARROD, KRISTINE M. KAUFMAN i ERIC A. JOHNSON. "Arginine Promotes Toxin Formation in Cheddar Cheese by Clostridium botulinum". Journal of Food Protection 56, nr 9 (1.09.1993): 769–72. http://dx.doi.org/10.4315/0362-028x-56.9.769.
Pełny tekst źródłaSrikandi, Srikandi. "UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar)". Jurnal Sains Natural 2, nr 1 (25.11.2017): 92. http://dx.doi.org/10.31938/jsn.v2i1.38.
Pełny tekst źródłaPoveda, Justa M., Lourdes Cabezas, Sinéad Geary i Paul LH McSweeney. "Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4·6-soluble extract from Manchego cheese". Journal of Dairy Research 73, nr 1 (24.01.2006): 87–90. http://dx.doi.org/10.1017/s0022029905001500.
Pełny tekst źródłaIsmail, S. N., M. S. A. Latip i M. A. Mohamad. "Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L." IOP Conference Series: Materials Science and Engineering 1176, nr 1 (1.08.2021): 012044. http://dx.doi.org/10.1088/1757-899x/1176/1/012044.
Pełny tekst źródłaIsmail, S. N., M. S. A. Latip i M. A. Mohamad. "Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L." IOP Conference Series: Materials Science and Engineering 1176, nr 1 (1.08.2021): 012044. http://dx.doi.org/10.1088/1757-899x/1176/1/012044.
Pełny tekst źródłaAgrawal, Panna, i Ashraf N. Hassan. "Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture". Journal of Dairy Research 75, nr 2 (maj 2008): 182–88. http://dx.doi.org/10.1017/s0022029908003294.
Pełny tekst źródłaAmenu, B., T. Cowan, H. Deeth i R. Moss. "Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment". Australian Journal of Experimental Agriculture 46, nr 3 (2006): 299. http://dx.doi.org/10.1071/ea04068.
Pełny tekst źródłaFitzsimons, N. A., T. M. Cogan, S. Condon i T. Beresford. "Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese". Applied and Environmental Microbiology 65, nr 8 (1.08.1999): 3418–26. http://dx.doi.org/10.1128/aem.65.8.3418-3426.1999.
Pełny tekst źródłaPENEL, ANTONY J., i FRANK V. KOSIKOWSKI. "Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods". Journal of Food Protection 53, nr 4 (1.04.1990): 321–23. http://dx.doi.org/10.4315/0362-028x-53.4.321.
Pełny tekst źródłaHuppertz, Thom, Patrick F. Fox i Alan L. Kelly. "Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure". Journal of Dairy Research 71, nr 4 (listopad 2004): 496–99. http://dx.doi.org/10.1017/s0022029904000494.
Pełny tekst źródłaNasri, Haniyah Atsila, Lendrawati Lendrawati i Bambang Ristiono. "Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva". Andalas Dental Journal 8, nr 1 (1.06.2020): 24–31. http://dx.doi.org/10.25077/adj.v8i1.195.
Pełny tekst źródłaNasri, Haniyah Atsila, Lendrawati Lendrawati i Bambang Ristiono. "Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva". Andalas Dental Journal 8, nr 1 (1.06.2020): 25–32. http://dx.doi.org/10.25077/adj.v8i1.106.
Pełny tekst źródłaLALEYE, L. C., R. E. SIMARD, B. H. LEE, R. A. HOLLEY i R. N. GIROUX. "Involvement of Heterofermentative Lactobacilli in Development of Open Texture in Cheeses". Journal of Food Protection 50, nr 12 (1.12.1987): 1009–12. http://dx.doi.org/10.4315/0362-028x-50.12.1009.
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