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

Subjects: Get full text

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

Subjects: Get full text

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

Subjects: Get full text

Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese by Marina Kurbanova, Roman Voroshilin, Oksana Kozlova, Victor Atuchin

Subjects: Get full text

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

Subjects: Get full text

Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed by Jovanović Snežana T., Maćej Ognjen D., Denin-Đurđević Jelena D.

Subjects: Get full text

Study of the possibility of producing semi-hard cheeses from frozen goat’s milk by V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

Subjects: Get full text

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

Subjects: Get full text

Study of enterococci during cheese manufacture and ripening and evaluation of their role in tyramine production by Radka Burdychová

Subjects: “…semi-hard cheese…”
Get full text

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

Subjects: Get full text

Influence of the β-Casein Genotype of Cow’s Milk (A1, A2) on the Quality and β-Casomorphin-7 (BCM-7) Content of a Semi-Hard Cheese During Production by Louisa Zinßius, Lucas Keuter, Carsten Krischek, Nadja Jessberger, Benedikt Cramer, Madeleine Plötz

Subjects: Get full text