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Journal Abstract Search

138 related items for PubMed ID: 38754834

  • 1. Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects.
    Garofalo G, Taspinar T, Busetta G, Mastrangelo S, Portolano B, Sardina MT, Gaglio R, Erten H, Settanni L.
    J Dairy Sci; 2024 Sep; 107(9):6614-6628. PubMed ID: 38754834
    [Abstract] [Full Text] [Related]

  • 2. Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.
    Gaglio R, Todaro M, Scatassa ML, Franciosi E, Corona O, Mancuso I, Di Gerlando R, Cardamone C, Settanni L.
    Int J Food Microbiol; 2019 Oct 16; 307():108277. PubMed ID: 31404779
    [Abstract] [Full Text] [Related]

  • 3. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R, Picon A, Gaya P, Nuñez M.
    J Dairy Res; 2013 Feb 16; 80(1):51-7. PubMed ID: 23253470
    [Abstract] [Full Text] [Related]

  • 4. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M.
    Int J Food Microbiol; 2001 Jul 20; 67(1-2):35-48. PubMed ID: 11482567
    [Abstract] [Full Text] [Related]

  • 5. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E, Carbonell M, Nuñez M.
    J Dairy Res; 2002 Nov 20; 69(4):579-93. PubMed ID: 12463695
    [Abstract] [Full Text] [Related]

  • 6. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M.
    J Dairy Sci; 2010 Jul 20; 93(7):2896-905. PubMed ID: 20630207
    [Abstract] [Full Text] [Related]

  • 7. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese.
    Alonso R, Picon A, Gaya P, Fernández-García E, Nuñez M.
    J Dairy Sci; 2012 Jul 20; 95(7):3501-13. PubMed ID: 22720909
    [Abstract] [Full Text] [Related]

  • 8. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E, Hayaloglu AA, Rafajlovska V.
    J Dairy Sci; 2014 Mar 20; 97(3):1210-24. PubMed ID: 24377800
    [Abstract] [Full Text] [Related]

  • 9. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M, Bittante G.
    J Dairy Sci; 2018 May 20; 101(5):3918-3934. PubMed ID: 29454692
    [Abstract] [Full Text] [Related]

  • 10. 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 19; 251():33-40. PubMed ID: 28384620
    [Abstract] [Full Text] [Related]

  • 11. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 19; 59():66-75. PubMed ID: 27375245
    [Abstract] [Full Text] [Related]

  • 12. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 19; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

  • 13. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov 19; 90(11):4988-5000. PubMed ID: 17954737
    [Abstract] [Full Text] [Related]

  • 14. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F.
    J Dairy Sci; 2015 Apr 19; 98(4):2183-96. PubMed ID: 25682146
    [Abstract] [Full Text] [Related]

  • 15. Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.
    Corbo MR, Albenzio M, De Angelis M, Sevi A, Gobbetti M.
    J Dairy Sci; 2001 Mar 19; 84(3):551-61. PubMed ID: 11286406
    [Abstract] [Full Text] [Related]

  • 16. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese.
    Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M.
    J Dairy Sci; 2015 Sep 19; 98(9):5874-89. PubMed ID: 26142846
    [Abstract] [Full Text] [Related]

  • 17. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb 19; 116():1344-1356. PubMed ID: 30716924
    [Abstract] [Full Text] [Related]

  • 18. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
    Ashkezary MR, Bonanno A, Todaro M, Settanni L, Gaglio R, Todaro A, Alabiso M, Maniaci G, Mazza F, Grigoli AD.
    J Food Sci; 2020 Mar 19; 85(3):556-566. PubMed ID: 32067252
    [Abstract] [Full Text] [Related]

  • 19. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
    Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S.
    Food Res Int; 2017 Oct 19; 100(Pt 1):595-602. PubMed ID: 28873726
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
    Carafa I, Stocco G, Franceschi P, Summer A, Tuohy KM, Bittante G, Franciosi E.
    Food Res Int; 2019 Jan 19; 115():209-218. PubMed ID: 30599933
    [Abstract] [Full Text] [Related]

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