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366 related items for PubMed ID: 32672836

  • 1. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
    Pires AF, Marnotes NG, Bella A, Viegas J, Gomes DM, Henriques MHF, Pereira CJD.
    J Sci Food Agric; 2021 Jan 30; 101(2):555-563. PubMed ID: 32672836
    [Abstract] [Full Text] [Related]

  • 2. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
    Fayed AE, Farahat AM, Metwally AE, Emam MS.
    Acta Sci Pol Technol Aliment; 2014 Jan 30; 13(4):359-373. PubMed ID: 28067478
    [Abstract] [Full Text] [Related]

  • 3. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
    Irkin R, Yalcin O.
    Acta Sci Pol Technol Aliment; 2017 Jan 30; 16(2):181-189. PubMed ID: 28703958
    [Abstract] [Full Text] [Related]

  • 4. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.
    Wang H, Wang C, Wang M, Guo M.
    J Food Sci; 2017 Nov 30; 82(11):2650-2658. PubMed ID: 29125639
    [Abstract] [Full Text] [Related]

  • 5. Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow's Whey.
    Pires A, Bożek A, Pietruszka H, Szkolnicka K, Gomes D, Díaz O, Cobos A, Pereira C.
    Foods; 2024 Apr 16; 13(8):. PubMed ID: 38672888
    [Abstract] [Full Text] [Related]

  • 6. The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.
    Łepecka A, Okoń A, Szymański P, Zielińska D, Kajak-Siemaszko K, Jaworska D, Neffe-Skocińska K, Sionek B, Trząskowska M, Kołożyn-Krajewska D, Dolatowski ZJ.
    Molecules; 2022 Feb 07; 27(3):. PubMed ID: 35164362
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures.
    Pires A, Gomes D, Noronha J, Díaz O, Cobos A, Pereira CD.
    Foods; 2022 Dec 17; 11(24):. PubMed ID: 36553833
    [Abstract] [Full Text] [Related]

  • 8. 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 17; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 9. Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2021 Oct 17; 104(10):10500-10512. PubMed ID: 34334199
    [Abstract] [Full Text] [Related]

  • 10. Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis.
    Daigle A, Roy D, Bélanger G, Vuillemard JC.
    J Dairy Sci; 1999 Jun 17; 82(6):1081-91. PubMed ID: 10386294
    [Abstract] [Full Text] [Related]

  • 11. Technological optimization of manufacture of probiotic whey cheese matrices.
    Madureira AR, Brandão T, Gomes AM, Pintado ME, Malcata FX.
    J Food Sci; 2011 Mar 17; 76(2):E203-11. PubMed ID: 21535760
    [Abstract] [Full Text] [Related]

  • 12. Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
    Dimitrellou D, Kourkoutas Y, Koutinas AA, Kanellaki M.
    Food Microbiol; 2009 Dec 17; 26(8):809-20. PubMed ID: 19835765
    [Abstract] [Full Text] [Related]

  • 13. Whey-cheese production using freeze-dried kefir culture as a starter.
    Dimitrellou D, Kourkoutas Y, Banat IM, Marchant R, Koutinas AA.
    J Appl Microbiol; 2007 Oct 17; 103(4):1170-83. PubMed ID: 17897222
    [Abstract] [Full Text] [Related]

  • 14. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora.
    Biadała A, Adzahan NM.
    Molecules; 2021 May 31; 26(11):. PubMed ID: 34072808
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria.
    Aktaş H, Meral Aktaş H, Ürkek B, Şengül M, Çetin B.
    Probiotics Antimicrob Proteins; 2024 Oct 31; 16(5):1734-1743. PubMed ID: 37523112
    [Abstract] [Full Text] [Related]

  • 16. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
    Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2020 Feb 31; 103(2):1175-1192. PubMed ID: 31864749
    [Abstract] [Full Text] [Related]

  • 17. Inhibitory activity of cheese whey fermented with kefir grains.
    Londero A, Quinta R, Abraham AG, Sereno R, De Antoni G, Garrote GL.
    J Food Prot; 2011 Jan 31; 74(1):94-100. PubMed ID: 21219767
    [Abstract] [Full Text] [Related]

  • 18. Application of Ultrafiltration to Produce Sheep's and Goat's Whey-Based Synbiotic Kefir Products.
    Pires A, Tan G, Gomes D, Pereira-Dias S, Díaz O, Cobos A, Pereira C.
    Membranes (Basel); 2023 Apr 28; 13(5):. PubMed ID: 37233534
    [Abstract] [Full Text] [Related]

  • 19. Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids.
    Madureira AR, Soares JC, Amorim M, Tavares T, Gomes AM, Pintado MM, Malcata FX.
    J Sci Food Agric; 2013 Apr 28; 93(6):1458-65. PubMed ID: 23400948
    [Abstract] [Full Text] [Related]

  • 20. Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture.
    Katechaki E, Panas P, Rapti K, Kandilogiannakis L, Koutinas AA.
    J Agric Food Chem; 2008 Jul 09; 56(13):5316-23. PubMed ID: 18540611
    [Abstract] [Full Text] [Related]

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