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Cheese Produced sentence examples within Artisanal Cheese Produced



Quality assessment of artisanal cheeses in the northwest region of Paraná



Detection of virulence genes and antimicrobial susceptibility profile of Listeria monocytogenes isolates recovered from artisanal cheese produced in the Southern region of Brazil.


Cheese Produced sentence examples within Fresh Cheese Produced



Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador



Effect of Lactobacillus acidophilus added to a starch coating related to the microbiological contamination, quality and acceptability of fresh cheese


Cheese Produced sentence examples within Soft Cheese Produced



Analysis Quality of Soft Cheese Cottage with Additional of Pineapple Juice (Ananas Comusus (L.) Merr) and Lactobacillus Fabifermentans



DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD




Cheese Produced sentence examples within Ripened Cheese Produced



Microbial association networks in cheese: a meta-analysis



Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity


Cheese Produced sentence examples within Mozzarella Cheese Produced



Green marketing mix: an example of its influences on purchasing decision



Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese.


Cheese Produced sentence examples within Hard Cheese Produced



Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures



Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese


Cheese Produced sentence examples within Sheep Cheese Produced



The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey



Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method


Cheese Produced sentence examples within Mountain Cheese Produced



High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach



High Biodiversity in a Limited Mountain Area Revealed in The Traditional Production of Historic Rebel Cheese By An Integrated Microbiota-Lipidomic Approach.


Cheese Produced sentence examples within Halloumi Cheese Produced



Feeding olive cake silage up to 20% of DM intake in sheep improves lipid quality and health-related indices of milk and ovine halloumi cheese.



Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus


Cheese Produced sentence examples within Rennet Cheese Produced



MICROBIOLOGIA DO QUEIJO COALHO COMERCIALIZADO EM FEIRAS LIVRES EM SANTARÉM-PA



The influence of cows stresses resistance on cheese yield and quality


Cheese Produced sentence examples within cheese produced without



Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese



Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese


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10.3390/molecules26082395

Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk


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10.15446/rfnam.v74n3.90287

Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador


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10.1007/s42770-021-00522-2

Potentially pathogenic bacteria isolated from Paipa cheese and its susceptibility profiles to antibiotics and biocides.



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


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10.1017/S0022029921000030

Quality assessment of artisanal cheeses in the northwest region of Paraná


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10.1038/s41598-021-89959-x

High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach


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10.14745/ccdr.v47i01a03

Escherichia coli O121 outbreak associated with raw milk Gouda-like cheese in British Columbia, Canada, 2018.


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10.1016/j.dib.2021.107437

Whole-genome sequence data of the proteolytic and bacteriocin producing strain Enterococcus faecalis PK23 isolated from the traditional Halitzia cheese produced in Cyprus


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10.21203/RS.3.RS-200936/V1

Development of the Technology of Soft Camembert-type Cheese with Flowery rind in Morocco


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10.5772/intechopen.99456

Deficiency of Vitamin B-Complex and Its Relation with Body Disorders


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10.1007/s11250-021-02674-7

Feeding olive cake silage up to 20% of DM intake in sheep improves lipid quality and health-related indices of milk and ovine halloumi cheese.


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10.1590/1981-6723.28620

Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential


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10.1016/J.IDAIRYJ.2021.105004

Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese



Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis


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10.1017/S0950268821000819

Letter to the Editor


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10.15446/rfnam.v74n3.90246

Effect of Lactobacillus acidophilus added to a starch coating related to the microbiological contamination, quality and acceptability of fresh cheese



Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)


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10.21203/RS.3.RS-155995/V1

High Biodiversity in a Limited Mountain Area Revealed in The Traditional Production of Historic Rebel Cheese By An Integrated Microbiota-Lipidomic Approach.


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10.21608/JFDS.2021.177198

Ameliorative Effect of Dill and Coriander Oils Addition on Quality Characteristics and Oxidative Stability of Tallaga Cheese Manufactured Using Vegetable Oil



DETERMINATION OF THE FACTORS THAT CAUSE BITTERNESS DURING SHELF-LIFE IN WHITE CHEESE PRODUCED USING ULTRAFILTRATED MILK


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10.1080/1828051X.2021.1875896

The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey


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10.1016/J.LWT.2021.110908

In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey


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10.9734/mrji/2021/v31i530317

Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin



Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area


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10.1590/0001-3765202120190200

Detection of virulence genes and antimicrobial susceptibility profile of Listeria monocytogenes isolates recovered from artisanal cheese produced in the Southern region of Brazil.


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10.18378/REBAGRO.V12I2.8920

MICROBIOLOGIA DO QUEIJO COALHO COMERCIALIZADO EM FEIRAS LIVRES EM SANTARÉM-PA


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10.1088/1755-1315/733/1/012064

Green marketing mix: an example of its influences on purchasing decision



Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese


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10.26656/FR.2017.5(2).552

Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures



Population dynamics of coliforms in a commercial Cheddar cheese production facility.


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10.1016/J.LWT.2021.112240

Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality


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10.1016/j.idairyj.2020.104954

Characterisation of the profile of volatiles of Polish Emmental cheese



Analysis of aflatoxin M1 contamination in milk and cheese produced in Mexico: a review



The influence of cows stresses resistance on cheese yield and quality



Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese


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10.1016/J.LWT.2021.111772

Impacts of unit operation of cheese manufacturing on the aflatoxin M1: A global systematic review and meta-analysis


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10.1016/J.LWT.2021.112142

The application of kombucha inoculum as an innovative starter culture in fresh cheese production


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10.1101/2021.07.21.453196

Microbial association networks in cheese: a meta-analysis


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10.1088/1755-1315/709/1/012021

Analysis Quality of Soft Cheese Cottage with Additional of Pineapple Juice (Ananas Comusus (L.) Merr) and Lactobacillus Fabifermentans



Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?


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10.1101/2021.08.03.454940

High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community


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10.1128/mSystems.00830-21

Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese


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10.28936/jmracpc13.1.2021.(1)

DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD



Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin



Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus



The percentage of high fat in whey for the produce of mozzarella cheese from whole buffalo milk, compared to standardized, is an economic instruction


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10.1016/J.SNB.2021.129614

3D printed microcell featuring a disposable nanocomposite Sb/Sn immunosensor for quantum dot-based electrochemical determination of adulteration of ewe/goat’s cheese with cow’s milk



Dioxins and PCBs contamination in milk and dairy products from Province of Taranto (Puglia Region, Southern Italy): a six years spatio-temporal monitoring study.


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10.3390/microorganisms7080254

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria



High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?



Characteristics of textural and sensory properties of Oštiepok cheese


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10.1007/s10967-019-06645-z

Exposure risk assessment of uranium intake of the milk products from the region of Pernambuco, Brazil


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10.1016/J.IDAIRYJ.2018.10.007

1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese


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10.11648/j.jfns.20190705.13

Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics


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10.1016/J.FOODRES.2019.108620

Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production.


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10.1016/j.ijbiomac.2018.10.006

A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization.


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10.1007/s11694-019-00219-z

Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles


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10.5433/1679-0359.2019V40N1P163

Detection of virulence genes and antimicrobial resistance profiles of Escherichia coli isolates from raw milk and artisanal cheese in Southern Brazil


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10.1016/j.foodchem.2019.01.160

Isotopic and elemental profiles of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO: An initial exploratory study.


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10.1007/s13197-019-03828-0

Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria


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10.9734/AFSJ/2019/45699

Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin



O campo nativo e sua relação com a produção do queijo artesanal serrano em Santa Catarina


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10.1016/j.fm.2018.12.007

Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese.



Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese.



Alternative Approaches of Summer Milk Sales from Transhumant Sheep and Goat Farms: A Case Study from Northern Greece



Effect of grazing cows in an intensive silvopastoral system with Leucaena leucocephala on Panela cheese properties: yield, composition, fatty acid profile and sensory acceptability.


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10.1016/j.fm.2018.09.014

Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese.


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10.1016/j.lwt.2019.108576

Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria


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10.15587/1729-4061.2019.155487

Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese


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10.2991/ispc-19.2019.115

Kappa-casein influence on yield and quality of cottage cheese


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10.3934/AGRFOOD.2019.3.685

Major technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota


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10.1016/j.smallrumres.2019.10.003

Nutritional characteristics and volatile components of sheep milk products during two grazing seasons


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10.1186/s42779-019-0008-4

Traditional dairy products in Algeria: case of Klila cheese


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10.1590/1678-457X.28017

Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey



Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity


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10.1016/J.IDAIRYJ.2019.05.016

Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese


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10.1099/ACMI.AC2019.PO0014

Effect of different biocoagulants on the amino acid content of soft cheese (wara) produced from sheep milk


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10.25083/RBL/24.3/400.406

The symbiotic effect of temperature and sugars on the planktonic growth and biofilm formation of Klebsiella spp. isolated from traditionally made cheese


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