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10.3390/foods10040690

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese



Application of Enterococcus faecium KE82, an Enterocin A-B-P-Producing Strain, as an Adjunct Culture Enhances Inactivation of Listeria monocytogenes during Traditional Protected Designation of Origin Galotyri Processing.


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10.4314/gjpas.v27i2.5

Investigating the mineral composition of proceessed cheese, soy and nunu milks consumed in Abuja and Keffi metropolises of Nigeria


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10.3168/jds.2021-20350

Determination and validation of D-values for Listeria monocytogenes and Shiga toxin-producing Escherichia coli in cheese milk.


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10.1016/j.idairyj.2020.104902

Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield


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10.3390/foods10061361

Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior


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10.3390/foods10020229

Measurement of Food Losses in a Hungarian Dairy Processing Plant


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10.3390/dairy2030027

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese


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10.1016/J.IDAIRYJ.2020.104883

Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening



Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion


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10.21608/ajs.2019.12720.1031

Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer


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10.15567/mljekarstvo.2019.0106

The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening


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10.1016/J.IDAIRYJ.2018.09.009

Effect of the use of carbon dioxide on Prato cheese making


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10.1016/B978-0-12-813148-0.00023-2

Quark Cheese: Characteristics, Preparation, and Recent Advances as a Functional Food


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10.12691/AJFST-7-3-4

Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)


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10.1016/J.IDAIRYJ.2019.03.008

Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment



Effect of salt concentration on acid‐ and salt‐adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese


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10.3390/foods8060204

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese


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10.1016/J.LWT.2019.06.008

A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd


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10.21608/ajs.2019.17009.1088

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures


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10.3168/jds.2018-15885

A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk.


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10.1016/B978-0-12-815056-6.00008-5

Membrane Separations in the Dairy Industry


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10.21608/jfds.2019.54698

Fotification of Karish Cheese with Calcium by Means of Using Calcium Chloride or Casein Co-Precipitates Containing High Calcium


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