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Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy


CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat.

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


A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature.

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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese.


In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses.


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Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis


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

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Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding.


Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking.


Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria



Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types


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10.35977/0104-1096.CCT2021.V38.26818

Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil


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10.1016/J.IDAIRYJ.2021.104992

Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools



Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese



The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses


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10.1016/j.foodchem.2018.08.081

Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet.


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Cheese Types 奶酪类型


Cheese Types 奶酪类型
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