Penentuan kepekatan garam di dalam keju secara simulasi menggunakan perisian polymath / by 247598 Nasrul Hadi Jalaludin

Subjects: “…Cheesemaking…”

The art of natural cheesemaking by David Asher by Christopher Yap

Subjects: “…cheesemaking…”
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Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar... by Pagthinathan, Mylvaganam

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Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia by Erika Marcela Pineda, Golda Meyer Torres Vargas, Heley Estefany Cepeda-Fonseca

Subjects: “…cheesemaking…”
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Emerging Parameters Justifying a Revised Quality Concept for Cow Milk by Matteo Mezzetti, Matilde Maria Passamonti, Margherita Dall’Asta, Giuseppe Bertoni, Erminio Trevisi, Paolo Ajmone Marsan

Subjects: “…cheesemaking…”
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Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing by Agnieszka Latoch, Dariusz M. Stasiak, Andrzej Junkuszew

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Effect of modified whey proteins on texture and sensory quality of processed cheese by Miroslava MIHULOVÁ, Marta VEJLUPKOVÁ, Jana HANUŠOVÁ, Jiří ŠTĚTINA, Zdeňka PANOVSKÁ

Subjects: “…cheesemaking…”
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Recent Advances in Camel Milk Processing by Gaukhar Konuspayeva, Bernard Faye

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CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO by A. Fadda, G. Satta, C. Scarano, F. Cossu, T Tedde, M.N Rosa, G Terrosu

Subjects: “…Pasta filata cheese, traditional cheesemaking process, food safety…”
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Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products by Luigi Chessa, Elisabetta Daga, Ilaria Dupré, Antonio Paba, Maria C. Fozzi, Davide G. Dedola, Roberta Comunian

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CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE by E.P.L De Santis, S. Virdis, E.S Daga, G. Campus, V. Spano, F. Cossu, A. Paba, A. Assaretti, R. Comunian, C. Scarano

Subjects: “…Lactic acid bacteria, traditional cheesemaking process, food safety…”
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Milk curd self-segmentation in cheesemaking tank by I. T. Smykov

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Effects of different protein plants in cows diet on milk for Parmigiano Reggiano production by M. Fustini, F. Merendi, A. L. Mordenti, A. Formigoni

Subjects: “…GMO free diets, Faba bean, Pea, Cheesemaking properties.…”
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Cheese Market in Moscow and the Moscow Region: A Regional Analysis by Sergei N. Chebotarev, Zhanna N. Dibrova, Natalya M. Suray

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Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk by Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D’Alessandro

Subjects: “…cheesemaking…”
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Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides by Georg Arju, Anastassia Taivosalo, Dmitri Pismennoi, Taivo Lints, Raivo Vilu, Zanda Daneberga, Svetlana Vorslova, Risto Renkonen, Sakari Joenvaara

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Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region by Stefano Rea, Leonardo Marino, Roberta Stocchi, Raffaella Branciari, Anna Rita Loschi, Dino Miraglia, David Ranucci

Subjects: “…Cheesemaking…”
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Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano- Reggiano cheesemaking by P. Mariani, M. Malacarne, P. Franceschi, P. Formaggioni, S. Sandri

Subjects: “…Parmigiano-Reggiano cheese, milk acidity, curd properties, cheesemaking losses…”
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Compositional Differences of Greek Cheeses of Limited Production by Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Elisavet Giamouri, Aikaterini Sarri, Alexandros Mavrommatis, Evangelos Zoidis, Lida Papalamprou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou, Constantinos A. Georgiou

Subjects: “…cheesemaking…”
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NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE by Mayorov A.A., Sidenko Yu.A., Musina O.N.

Subjects: “…cheesemaking…”
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