Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses Por Marika Di Paolo, Valeria Vuoso, Rosa Luisa Ambrosio, Anna Balestrieri, Giovanna Bifulco, Aniello Anastasio, Raffaele Marrone

Assuntos: Obter o texto integral

Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences Por Miriam Zago, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari, Giorgio Giraffa

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An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean Por Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar, Milna Tudor Kalit

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Economic indicators of production of semi-hard and hard cheeses in small capacity dairies in Serbia Por Milić Dragan M., Glavaš-Trbić Danica B., Tomaš-Simin Mirela J., Zekić Vladislav N., Novaković Tihomir J., Vukelić Nataša B.

Assuntos: “...hard cheese...”
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Nutritional and energetic value of hard cheese Por Popović-Vranješ Anka, Paskaš Snežana, Jevtić Marija, Kasalica Anka, Belić Branislava, Popović Milka

Assuntos: “...hard cheese...”
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Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk Por Ioannis Sakaridis, Evdoxios Psomas, Maria-Anastasia Karatzia, Georgios Samouris

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Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates Por Snežana Jovanović, Ognjen Maćej, Miroljub Barać, Tanja Vučić

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Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing Por Jacek DOMAGAŁA, Agnieszka PLUTA-KUBICA, Henryk PUSTKOWIAK

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Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses Por V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova

Assuntos: “...hard cheese...”
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Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk Por Željka Klir Šalavardić, Josip Novoselec, Suzana Ćavar, Zvonko Antunović

Assuntos: Obter o texto integral

Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese Por Vinícius da Silva Duarte, Angiolella Lombardi, Viviana Corich, Alessio Giacomini

Assuntos: “...hard cheese...”
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Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening Por SONG Xue-mei, QIU Ting, LIU Yu-ying, ZYANG Yan, ZHANG Wei-bing

Assuntos: Obter o texto integral

Antimicrobial Properties of Basil (<i>Ocimum basilicum</i> L.), Sage (<i>Salvia officinalis</i> L.), Lavender (<i>Lavandula officinalis</i> L.), Immortelle (<i>Helichrysum italicum... Por Nevijo Zdolec, Marijana Franičević, Lucija Klanac, Ivana Kavain, Josip Batinić, Manuela Zadravec, Jelka Pleadin, Darko Čobanov, Marta Kiš

Assuntos: “...hard cheese...”
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Fatty acid composition of hard rent cheese with flax seeds Por D. A. Arutyunyan, O. S. Pokotylo

Assuntos: “...hard cheese, flax seeds, omega-3 fatty acids....”
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Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese Por Marina Kurbanova, Roman Voroshilin, Oksana Kozlova, Victor Atuchin

Assuntos: Obter o texto integral

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk Por Luca Bettera, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, Elena Bancalari

Assuntos: “...hard cheese...”
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Aflatoxin M1 Transfer Rate from Milk into Cheese and Whey During the Production of Hard Cheese Por Krstović Saša, Vranješ Anka Popović, Kasalica Anka, Jevtić Marija, Jajić Igor

Assuntos: Obter o texto integral

Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou) Por Sotiria Siafaka, Fotios Chatzitheodoridis, Dimitris Skalkos

Assuntos: Obter o texto integral

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis Por Anastassia Taivosalo, Tiina Kriščiunaite, Irina Stulova, Natalja Part, Julia Rosend, Aavo Sõrmus, Raivo Vilu

Assuntos: Obter o texto integral

Organochlorine Pesticide Residues in the Processing of Pressed Cheese Por Dorin Ţibulcă, Mirela Jimborean, Dan Sălăgean, Ariana Caraba

Assuntos: “...organochlorine pesticides, α-hexachlorocyclohexane, β-hexachlorocyclohexane, γ-hexachlorocyclohexane, hard cheese...”
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