298 related articles for article (PubMed ID: 25064646)
1. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses.
Fresno M; Álvarez S; Díaz E; Virto M; de Renobales M
J Dairy Sci; 2014 Oct; 97(10):6111-5. PubMed ID: 25064646
[TBL] [Abstract][Full Text] [Related]
2. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
Gil PF; Conde S; Albisu M; Pérez-Elortondo FJ; Etayo I; Virto M; de Renobales M
J Dairy Res; 2007 Aug; 74(3):329-35. PubMed ID: 17466112
[TBL] [Abstract][Full Text] [Related]
3. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
Rincón AA; Pino V; Fresno MR; Jiménez-Abizanda AI; Álvarez S; Ayala JH; Afonso AM
Food Sci Technol Int; 2017 Apr; 23(3):254-264. PubMed ID: 28359206
[TBL] [Abstract][Full Text] [Related]
4. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R
J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150
[TBL] [Abstract][Full Text] [Related]
5. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
6. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.
Ferrandini E; Castillo M; de Renobales M; Virto MD; Garrido MD; Rovira S; López MB
J Dairy Sci; 2012 Jun; 95(6):2788-96. PubMed ID: 22612916
[TBL] [Abstract][Full Text] [Related]
7. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A
J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
[TBL] [Abstract][Full Text] [Related]
8. Rennet paste from lambs fed a milk substitute supplemented with Lactobacillus acidophilus: effects on lipolysis in ovine cheese.
Santillo A; Quinto M; Dentico M; Muscio A; Sevi A; Albenzio M
J Dairy Sci; 2007 Jul; 90(7):3134-42. PubMed ID: 17582095
[TBL] [Abstract][Full Text] [Related]
9. Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
Amores G; Pérez-Elortondo FJ; Albisu M; Barron LJR
J Dairy Sci; 2021 Jan; 104(1):301-307. PubMed ID: 33131825
[TBL] [Abstract][Full Text] [Related]
10. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
[TBL] [Abstract][Full Text] [Related]
11. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
Riebel B; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
[TBL] [Abstract][Full Text] [Related]
12. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
[TBL] [Abstract][Full Text] [Related]
13. Purification and characterization of a pregastric esterase from a hygienized kid rennet paste.
Calvo MV; Fontecha J
J Dairy Sci; 2004 May; 87(5):1132-42. PubMed ID: 15290959
[TBL] [Abstract][Full Text] [Related]
14. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.
Tofalo R; Schirone M; Fasoli G; Perpetuini G; Patrignani F; Manetta AC; Lanciotti R; Corsetti A; Martino G; Suzzi G
Food Chem; 2015 May; 175():121-7. PubMed ID: 25577060
[TBL] [Abstract][Full Text] [Related]
15. Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase.
Colombo ML; Fernández A; Cimino CV; Liggieri C; Bruno M; Faro C; Veríssimo PC; Vairo-Cavalli S
Food Chem; 2018 Nov; 266():223-231. PubMed ID: 30381179
[TBL] [Abstract][Full Text] [Related]
16. Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses.
Colombo ML; Cimino CV; Bruno MA; Hugo A; Liggieri C; Fernández A; Vairo-Cavalli S
J Sci Food Agric; 2021 Mar; 101(4):1382-1388. PubMed ID: 32833244
[TBL] [Abstract][Full Text] [Related]
17. [The use of appropriate technologies to improve the sanitary quality and the yield of goat cheeses in little farms].
Camacho L; Sierra C; Jarpa J; Retamal E
Arch Latinoam Nutr; 1991 Mar; 41(1):79-91. PubMed ID: 1822071
[TBL] [Abstract][Full Text] [Related]
18. Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks.
Freitas C; Malcata FX
J Dairy Sci; 2000 Mar; 83(3):584-602. PubMed ID: 10750117
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
Novella-Rodríguez S; Veciana-Nogués MT; Roig-Sagués AX; Trujillo-Mesa AJ; Vidal-Carou MC
J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
[TBL] [Abstract][Full Text] [Related]
20. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
Morin P; Pouliot Y; Britten M
J Dairy Sci; 2008 Mar; 91(3):871-82. PubMed ID: 18292242
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
