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Stored products mites in cheese ripening: health aspects, technological and regulatory challenges in Brazil
(Journal of Stored Products Research, 2018)
Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage
(Wiley Blackwell Publishing, Inc, 2002-12)
Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) ...
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
(American Dairy Science Association, 2007-12)
The objective of the present study was to investigate the influence of stretching temperature, fat content,and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments ...
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
(Wiley Blackwell Publishing, Inc, 2008-02)
Aims: The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese ...
Artisanal brazilian cheeses—history, marketing, technological and microbiological aspects
(2021-07-01)
This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants ...
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses
(Journal of Stored Products Research, 2019)
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)
Ultrasonic assessment of fresh cheese composition
(Elsevier B.V., 2011-03-01)
Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were ...