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Adaptive laboratory evolution as a means to generate Lactococcus lactis strains with industrially relevant traits - Characterization of isolates with improved thermotolerance and ability to autolyze.


Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze

Cheese Ripening sentence examples within Simulating Cheese Ripening



Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese.


Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese

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Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology.


The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening


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Fungal Community and Physicochemical Profiles of Ripened Cheeses


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

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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics


Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.

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Kinetic modeling of inactivation of foodborne bacterial pathogens in serrano artisanal cheese during ripening


Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat.

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Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese


A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO


Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese



Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening



Characterizing the microbiota of wooden boards used for cheese ripening



Changes in the cheese “pokrovskiy” microstructure during the ripening process



Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach



The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese



Composition and properties of bovine milk: A case study from dairy farms in northern Sweden; Part I. Effect of dairy farming system.



Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey



Exopolysaccharide-producing bacteria improves survival and proteolytic profile of Lactobacillus rhamnosus gg added to semi-ripened cheese



Characterisation of the profile of volatiles of Polish Emmental cheese



Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.


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10.20944/PREPRINTS202105.0304.V1

Enterococci in Farm-Manufactured Pecorino and Goat Cheese



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



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



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



Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment



Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge



Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures.



Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment



Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386



The Count of Lactic Acid Bacteria in White Cheese



Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum



Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.


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10.15414/jmbfs.2019.9.special.422-426

INFLUENCE OF STARTER CULTURE TO SENSORY QUALITY OF EDAM CHEESE DURING RIPENING



Geotrichum candidum gene expression and metabolite accumulation inside the cells reflect the strain oxidative stress sensitivity and ability to produce flavour compounds



Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098


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10.1016/j.ijfoodmicro.2019.05.010

Viable Coxiella burnetii in hard cheeses made with unpasteurized milk.



Characterization of unique metabolites in γ-aminobutyric acid-rich cheese by metabolome analysis using liquid chromatography-mass spectrometry.



Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)



Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation.



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



Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis


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10.1016/B978-0-12-815258-4.00009-3

Microbial Enzymes in Food and Beverages Processing



Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.



O uso das enzimas na indústria de laticínios: uma breve revisão



Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese



Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing



Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese.



Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016



Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses.



Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses.


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Cheese Ripening 奶酪熟化


Cheese Ripening 奶酪熟化
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