Impact of Commercial Protective Culture on Manouri PDO Cheese by Thomas Bintsis, Maria A. Kyritsi

Subjects: “…Manouri cheese…”
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The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of ivriz checse by Nevzat Demir, Mustafa Nizamiıoğlu

Subjects: “…cheese…”
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The properties of kashar cheese produced with added rennet casein by Abdullah Badem, Gürkan Uçar

Subjects: “…cheese analogues…”
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From block to shred: Understanding the factors influencing shreddability of mozzarella cheese by Gunvantsinh Rathod, Suresh Sutariya, Ram Kumar, Praveen Upreti, Prafulla Salunke, J.K. Amamcharla

Subjects: “…mozzarella cheese…”
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Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques by Sanja Seratlic, Bikash Guha, Sean Moore

Subjects: “…Cheddar cheese…”
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Determination of nitrate and nitrite levels of van herby cheese by Abdurrahman Aksoy, Emrullah Sağun, idris Türel, Neşe Okut

Subjects: “…herby cheese…”
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The effects of the pastörization temperature on quality of the white cheese production by Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Semra Kayaardı, Ümit Gürbüz

Subjects: “…white cheese…”
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Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese by Yılmaz Seçim, Gürkan Uçar

Subjects: “…cheese dessert…”
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The effect of cheese intake on osteoarthritis: a Mendelian randomization study by Song Wen, Zehan Huang, Bin Zhang, Yuqing Huang

Subjects: “…cheese intake…”
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Milk and dairy products – a scoping review for Nordic Nutrition Recommendations 2023 by Kirsten Bjørklund Holven, Emily Sonestedt

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Cheeses Lying Fallow. The Difficult Revival of Cheese Production in a Post-industrial Ariège Valley (Pyrenees, France) by Tristan Fournier, Olivier Lepiller, Guillaume Simonet

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Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i> by Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos, Whasley Ferreira Duarte

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Des îles à la montagne : paysages publicitaires de la feta by Katerina Seraïdari

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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

Subjects: “…buffalo cheese…”
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Des fromages en friches. Le difficile renouveau de la production fromagère dans une vallée post-industrielle ariégeoise by Tristan Fournier, Olivier Lepiller, Guillaume Simonet

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La coopération laitière dans la montagne française by Daniel Ricard

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The use of semi-syntetic casings in tulum cheese production and effects of vacuum packaging on quality by O. Cenap Tekinşen, Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Ahmet Güner

Subjects: “…tulum cheese…”
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Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese by Salha A. Y. Jado, Ibtisam El Zubeir

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Dairy Cooperatives in the French Mountains by Daniel Ricard

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Pecorino romano : les transformations d’un produit d’origine protégée au cours des xixe et xxe siècles by Rita d’Errico

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