Suchergebnisse - "COMPOSITION of cheese"

Effects of different types of dried fruit on sensory and texture properties of white cheese.

Autoren: TARAKÇI, Zekai YOLAŞAN, Murat

Quelle: Turkish Journal of Food & Agriculture Sciences. Jun2024, Vol. 6 Issue 1, p38-46. 9p.

Schlagwörter: *COMPOSITION of cheese, *CHEESEMAKING, *TASTE testing of food, *DRIED fruit, *CHEESE ripening

The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions.

Alternate Title: Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri.

Autoren: AKPINAR, Aslı YERLİKAYA, Oktay KINIK, Özer et al.

Quelle: Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2017, Vol. 23 Issue 1, p123-129. 7p. 3 Charts.

Schlagworte: Fatty acids, Composition of cheese, Volatile organic compounds, Packaging & the environment, Polystyrene, Food aroma

PRODUCTION, COMPOSITION AND CHARACTERISTICS OF ORGANIC HARD CHEESE.

Alternate Title: Proizvodnja, sastav i karakteristike organskog tvrdog sira.

Autoren: Popović-Vranješ, Anka Paskaš, Snežana Kasalica, Anka et al.

Quelle: Biotechnology in Animal Husbandry. 2016, Vol. 32 Issue 4, p393-402. 10p.

Schlagworte: Composition of cheese, Dairy farmers, Food science, Dairy industry, Pesticides

MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE.

Alternate Title: التقييم الميكروبيولوجي لجبن الموتزاريلا

Autoren: ALI, DINA. N. ELSHERIF, WALAA M. A.

Quelle: Assiut Veterinary Medical Journal. Jan2015, Vol. 61 Issue 144, p151-158. 8p.

Schlagworte: Mozzarella cheese, Composition of cheese, Fat content of cheese, Cheese microbiology, Coliforms

The Effect of Specific Nutritional Feed Supplements on the Quality of Dairy Cow Products

Autoren: Călin Julean Lavinia Stef Stef Ioan Pet et al.

Quelle: Scientific Papers Animal Science and Biotechnologies, Vol 56, Iss 2, Pp 11-19 (2023)

Schlagwörter: caș cheese, chemical composition, telemea cheese, unsaturated fatty acids, Agriculture, Technology, Science

Dateibeschreibung: electronic resource

Relation: https://spasb.ro/index.php/public_html/article/view/2172; https://doaj.org/toc/1841-9364; https://doaj.org/toc/2344-4576

Zugangs-URL: https://doaj.org/article/5046899a3e1445a4b6501257325e189f

Changes of Volatile Compounds of Herby Cheese During the Storage Period.

Alternate Title: Otlu Peynirlere Ait Uçucu Bileşenler Profilinin Depolama Süresince Değişimi.

Autoren: KAVAZ, Arzu BAKIRCI, İhsan KABAN, Güzin

Quelle: Kafkas Üniversitesi Veteriner Fakültesi Dergisi. May/Jun2013, Vol. 19 Issue 3, p535-540. 6p.

Schlagworte: Composition of cheese, Aldehydes, Aliphatic hydrocarbons, Gas chromatography, Mass spectrometers, Furans

AUGALINIŲ RIEBALŲ PRIEDO IR LAIKYMO TRUKMES ĮTAKA LIETUVOS ĮMONĖSE GAMINAMŲ FERMENTINIO SŪRIO PRODUKTŲ KOKYBEI.

Alternate Title: IMPACT OF ADDITION OF VEGETABLE FAT AND STORAGE ON THE QUALITY CHARACTERISTICS OF LITHUANIAN PRODUCERS CHEESE PRODUCT.

Autoren: Mieželienė, Aldona Alenčikienė, Gitana Garmienė, Galina et al.

Quelle: Veterinarija ir Zootechnika. 2012, Vol. 58 Issue 80, p47-53. 7p.

Schlagworte: Composition of cheese, Vegetable oils, Cheese products, Oxidation of fats & oils, Bitterness (Taste), Hardness, Food texture

NIVELES DE AFLATOXINA M1 EN QUESOS FRESCOS PRODUCIDOS EN DIFERENTES ZONAS DE MÉXICO.

Alternate Title: LEVELS OF AFLATOXIN M1 IN FRESCH CHEESES PRODUCED IN MEXICO.

Autoren: Urbán, G. Pérez, J. Martínez, F. et al.

Quelle: Revista de Salud Animal. jun2009, Vol. 31 Issue 2, p115-121. 7p. 2 Charts, 1 Graph.

Schlagworte: Composition of cheese, Mycotoxins, Food supply, High performance liquid chromatography

Geografische Kategorien: Mexico City (Mexico), Mexico

The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture.

Autoren: JIMBOREAN, Mirela ŢIBULCĂ, Dorin PĂUCEAN, Adriana et al.

Quelle: Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture. 2012, Vol. 69 Issue 2, p502-504. 3p.

Schlagworte: Composition of cheese, Gas chromatography, Unsaturated fatty acids, Lipolysis, Ketones

PHYSICOCHEMICAL QUALITY AND FATTY ACID PROFILE OF TRADITIONAL COLOMBIA (COSTEÑO CHEESE) CHEESSE ADDED WITH LACTIC AND MICROBIONIC RENNET.

Alternate Title: CALIDAD FISICOQUÍMICA Y PERFIL DE ÁCIDOS GRASOS DEL QUESO COLOMBIA TRADICIONAL (QUESO COSTEÑO) AÑADIDO CON CUAJO LÁCTICO Y MICROBIÓLOGICO. (Spanish)

Autoren: Rodríguez Ingrid, Ballestas Dunoyer Arnulfo, Tarón Rivera Angelica, Peluffo

Quelle: @limentech: Ciencia y Tecnología Alimentaria; 2023, Vol. 21 Issue 1, p5-20, 16p

Schlagwörter: FATTY acid analysis, LINOLENIC acids, RENNET, OLEIC acid, WATER activity of food, FATTY acids, GAS chromatography, BITTERNESS (Taste), COMPOSITION of cheese, LINOLEIC acid

INFLUENCE OF MILK HEAT TREATMENT AND SALTING METHODS ON COMPOSITION, PROTEOLYSIS AND VOLATILE PROFILE OF NASAL CHEESE.

Autoren: Florina, Radu Iuliana, Popescu Delia-Gabriela, Dumbrava et al.

Quelle: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2017, Vol. 17 Issue 6-2, p753-760. 8p.

Schlagwörter: *COMPOSITION of cheese, *HEAT treatment of milk, *PROTEOLYSIS, *VOLATILE organic compounds, *SALTING of food

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.

Autoren: Niro, Serena Succi, Mariantonietta Tremonte, Patrizio et al.

Quelle: Journal of Dairy Science. Dec2017, Vol. 100 Issue 12, p9521-9531. 11p. 4 Charts, 5 Graphs.

Schlagwörter: AMINO acids, COMPOSITION of cheese, ARGININE, SHEEP milk, GOAT milk

Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake.

Autoren: Nájera, A. I. Bustamante, M. A. Albisu, M. et al.

Quelle: Journal of Dairy Science. Sep2017, Vol. 100 Issue 9, p6962-6971. 10p.

Schlagwörter: FATTY acids, COMPOSITION of cheese, VITAMIN E, CHEESE flavor & odor, CHEESEMAKING

Effect of uncertainty in composition and weight measures in control of cheese yield and fat loss in large cheese factories.

Autoren: Margolies, Brenda Adams, Michael C. Pranata, Joice et al.

Quelle: Journal of Dairy Science. Aug2017, Vol. 100 Issue 8, p6822-6852. 31p.

Schlagwörter: CHEESE factories, COMPOSITION of cheese, CHEESE ripening, CHEESE, CHEESE microbiology, PHYSIOLOGY

Technical note: At-line prediction of mineral composition of fresh cheeses using near-infrared technologies.

Autoren: Manuelian, C. L. Currò, S. Visentin, G. et al.

Quelle: Journal of Dairy Science. Aug2017, Vol. 100 Issue 8, p6084-6089. 6p.

Schlagwörter: COMPOSITION of cheese, NEAR infrared spectroscopy, MOZZARELLA cheese, MINERAL content of food, SODIUM content of food, LEAST squares

Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation.

Autoren: Rako, Ante Tudor Kalit, Milna Kalit, Samir et al.

Quelle: LWT - Food Science & Technology. Oct2018, Vol. 96, p657-662. 6p.

Schlagwörter: *WHEY products, *COMPOSITION of cheese, *DAIRY products, *LACTATION, *COMPOSITION of dairy products

Authentication of retail cheeses based on fatty acid composition and multivariate data analysis.

Autoren: Vargas-Bello-Pérez, Einar Gómez-Cortés, Pilar Geldsetzer-Mendoza, Carolina et al.

Quelle: International Dairy Journal. Oct2018, Vol. 85, p280-284. 5p.

Schlagwörter: *COMPOSITION of cheese, *CHEESE industry, *FATTY acid analysis, *MULTIVARIATE analysis, *RETAIL industry, *MULTIPLE correspondence analysis (Statistics)

Forced syneresis determination results from commercial cream cheese samples.

Autoren: Wolfschoon-Pombo, Alan F. Dang, Bich Phuong Chiriboga Chiriboga, Bernardo

Quelle: International Dairy Journal. Oct2018, Vol. 85, p129-136. 8p.

Schlagwörter: *SYNERESIS, *COMPOSITION of cheese, *CREAM cheese, *PH effect, *MILKFAT, *HYDROCOLLOIDS

Research on histamine in cheese by response surface methodology and its exposure risk in China.

Autoren: Liu, Jing Su, Mi-Ya Xu, Zhi-Yuan et al.

Quelle: International Dairy Journal. Oct2018, Vol. 85, p263-269. 7p.

Schlagwörter: *COMPOSITION of cheese, *HISTAMINE, *RESPONSE surfaces (Statistics), *FOOD industry, *HIGH performance liquid chromatography

Geografische Kategorien: CHINA

Application of membrane technologies to bovine Ricotta cheese exhausted whey (scotta).

Autoren: Monti, Lucia Donati, Emanuela Zambrini, Angelo Vittorio et al.

Quelle: International Dairy Journal. Oct2018, Vol. 85, p121-128. 8p.

Schlagwörter: *COMPOSITION of cheese, *WHEY proteins, *LACTOSE products, *CHEESEMAKING, *MEMBRANE proteins, *ULTRAFILTRATION