The influence of ripening process on trapist cheese abatement by Slavko Kirin

Subjects: “…cheese abatement…”
Get full text

RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS by A. V. Borisova, E. S. Komarova, D. A. Belyakov, C. A. Myshova, A. V. Sergeeva

Subjects: “…cheese…”
Get full text

Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tos... by Nageshvar Patel, Nicolò Amalfitano, Giovanni Bittante

Subjects: Get full text

Determination of Microbial Properties of Freeze Dried Traditional Cheese by Tuba Büyüksırıt Bedir, Hakan Kuleaşan

Subjects: “…white cheese…”
Get full text

Effects of Sichuan pepper (Zanthoxylum bungeanum) and cumin (Cuminum cyminum L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk by Solomon Gebereyowhans, Shuwen Zhang, Xiaoyang Pang, Kidane Workelul, Jing Lu, Jiaping Lv

Subjects: Get full text

Proteolysis in the Beyaz (White) Cheese Produced From Various Milk by Zübeyde Öner, Mine Sarıdağ

Subjects: “…proteolysis; sheep milk cheese; goat milk cheese; cow milk cheese…”
Get full text

Dynamics of salt diffusion and yield of three types of goat's milk cheese by Sonja Srbinovska, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov, Bone Palasevski

Subjects: “…goat cheese…”
Get full text

Influence of different milk-clotting enzymes on the process of producing semihard cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

Subjects: Get full text

Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

Subjects: Get full text

Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese by Javier Rodríguez, Paula Rosa Suárez, Souvik Das, Lucía Vázquez, Sonam Lama, Ana Belén Flórez, Jyoti Prakash Tamang, Baltasar Mayo

Subjects: “…traditional cheeses…”
Get full text

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey by Eda Kiliç Kanak, Suzan Öztürk Yilmaz

Subjects: Get full text

Protected designation of cheese origin by Neven Antunac, Jasmina Havranek, Dubravka Samaržija, Marija Pecina

Subjects: Get full text

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

Subjects: “…Manouri cheese…”
Get full text

Staphylococcus aureus in cheese by Dubravka Samaržija, Sonja Damjanović, Tomislav Pogačić

Subjects: Get full text

SIA Cheese by Riccardo Nicosia, Tito Tancredi Antonello Tudisco, Lorenzo Vogliotti

Subjects: Get full text

The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of ivriz checse by Nevzat Demir, Mustafa Nizamiıoğlu

Subjects: “…cheese…”
Get full text

Do consumers from Međimurje region recognize their autochthonous Turoš cheese? by Kristijan Valkaj, Marija Cerjak, Samir Kalit, Ante Rako, William L. Wendorff

Subjects: “…Turoš cheese…”
Get full text

The properties of kashar cheese produced with added rennet casein by Abdullah Badem, Gürkan Uçar

Subjects: “…cheese analogues…”
Get full text

Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

Subjects: “…cheese…”
Get full text

Cheese Market in Moscow and the Moscow Region: A Regional Analysis by Sergei N. Chebotarev, Zhanna N. Dibrova, Natalya M. Suray

Subjects: Get full text