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2. Milk clotting enzymes from marine resources and their role in cheese-making: A mini review.

3. Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low‐Fat Ultrafiltrated Iranian White Cheese.

4. The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips.

5. Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach.

6. The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese.

7. جداسازی و شناسایی گونه های سالمونالی مقاوم به آنتی بیوتیک از پنیرهای محلی کوزه و پوستی.

8. Consumption of dairy foods to achieve recommended levels for older adults has no deleterious effects on serum lipids.

9. Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses.

10. Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses.

11. Optimized Eco-friendly Sample Preparation Methods for Determining Major and Minor Elements in Cheeses by ICP OES.

12. Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses.

13. The making of cheese in the Orkney Islands.

14. Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation.

15. Geleneksel Bir Gıda Ürünü Olarak Kandirif Peynirini Keşfetmek.

16. Multiplex-PCR Detection of an Atypical Leuconostoc mesenteroides subsp. jonggajibkimchii Phenotype Dominating the Terminal Spoilage Microbial Association of a Fresh Greek Whey Cheese Stored at 4 °C in Vacuum.

17. The impact of nutrition on psycho-affective status in an older Cretan population: a cross-sectional study.

18. Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese.

19. Glycaemic index and glycaemic load of selected packaged vegan foods.

20. Tuning and modeling cheese flavor.

21. Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin.

22. Investigation of bisphenol S (BPS) in packaged fish, meat, cheese, and price labels on their corresponding packages.

23. Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study.

24. Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions.

25. Health and functional advantages of cheese containing soy protein and soybean-derived casein.

26. Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum.

27. Contribution of plant-based dairy and fish alternatives to iodine nutrition in the Swiss diet: a Swiss Market Survey.

28. Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations.

29. Microbial Communities of Raw Milk Cheeses, A Review.

30. Cheese whey for production of breast milk‐derived bifidobacteria: Influence of fermentation conditions on the survival to spray drying and storage.

31. Influence of thermophilic and mesophilic cultures blended with buffalo milk on camel milk cheese quality and proteolysis.

32. Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study.

33. Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage.

34. Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese.

35. An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.

36. Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep's Cheese Sold in Southern Brazil.

37. Effects of cheese ingestion on muscle mass and strength in possible sarcopenia women: an open-label, parallel-group study

38. How Cheese Is Made

39. Bizarre Bazaars: MAGIC MEMORABILIA, DIY TOYMAKING, AND VEGAN CHEESES. OH MY!

42. 5 FIVE KEY STEPS: THE MAGIC OF FERMENTATION IN CHEESEMAKING.

43. HOW ARE THEY MADE?

44. GASTRONOMİ TURİZMİ KAPSAMINDA KARAMAN DİVLE OBRUK PEYNİRİNİN DEĞERLENDİRİLMESİ

45. Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization

46. Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue

47. Gender impact on consumer perception of packaging colour based on neuromarketing algorithms

48. Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese – Kalari.

49. Influence of Cheese Composition on Aroma Content, Release, and Perception.

50. Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota.

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