Buscar
Mostrando ítems 1-10 de 501
Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology
(Wiley Blackwell Publishing, Inc, 2021-01)
Abstract: In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival ...
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) ...
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 ...
Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
(E D P SciencesLes Ulis CedexaFrança, 2003)
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses
(Journal of Stored Products Research, 2019)
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese
(2021-10-14)
Traditional fresh Turrialba cheese was originally manufactured in Santa Cruz de Turrialba, Costa Rica. The sensory identity of this product was uncertain until now. This work describes the sensory diversity of fresh cheeses ...
Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
(Elsevier, 2007-06)
Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition ...
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
(Brazilian Journal of Microbiology, 2017)
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
(Food Control, 2018)
The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese
(International Dairy Journal, 2019)