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Page 1
Showing results for cheese a
Search for Cleese A instead (2 results)
Invited review: Crystals in cheese: More than a curiosity.
Kindstedt PS, Polowsky PJ. Kindstedt PS, et al. J Dairy Sci. 2021 Feb;104(2):1233-1250. doi: 10.3168/jds.2020-19119. Epub 2020 Dec 11. J Dairy Sci. 2021. PMID: 33309343 Free article. Review.
It is now evident that a host of organic- and inorganic-based crystals occur in natural cheeses. Some crystals form preferentially at the surface of rindless or rinded cheeses, others in the irregular openings or spherical eyes that occur within the body of some …
It is now evident that a host of organic- and inorganic-based crystals occur in natural cheeses. Some crystals form preferentially at …
Cheese Classification, Characterization, and Categorization: A Global Perspective.
Almena-Aliste M, Mietton B. Almena-Aliste M, et al. Microbiol Spectr. 2014 Feb;2(1):CM-0003-2012. doi: 10.1128/microbiolspec.CM-0003-2012. Microbiol Spectr. 2014. PMID: 26082106 Free article. Review.
These factors determine and define not only the sensory quality of the final cheese product but also the vast diversity of cheeses produced worldwide. How we define and categorize cheese is a complicated matter. ...While some classification schemes are based …
These factors determine and define not only the sensory quality of the final cheese product but also the vast diversity of cheeses …
Cheese yeasts.
Fröhlich-Wyder MT, Arias-Roth E, Jakob E. Fröhlich-Wyder MT, et al. Yeast. 2019 Mar;36(3):129-141. doi: 10.1002/yea.3368. Epub 2019 Jan 24. Yeast. 2019. PMID: 30512214 Review.
Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical cha …
Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. Th …
Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
Zhang D, Jiang K, Luo H, Zhao X, Yu P, Gan Y. Zhang D, et al. Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13262. doi: 10.1111/1541-4337.13262. Compr Rev Food Sci Food Saf. 2024. PMID: 38284577 Review.
In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. ...Additionally, it …
In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and che …
Recent insights on the multifaceted roles of wooden tools in cheese-making: A review of their impacts on safety and final traits of traditional cheeses.
Ruta S, Belvedere G, Licitra G, Nero LA, Caggia C, Randazzo CL, Caccamo M. Ruta S, et al. Int J Food Microbiol. 2025 May 2;435:111179. doi: 10.1016/j.ijfoodmicro.2025.111179. Epub 2025 Mar 25. Int J Food Microbiol. 2025. PMID: 40157174 Review.
The present review provides an overview of the role of wooden tools in cheese-making production, with a particular focus on their impact on the authenticity and biodiversity of typical and traditional cheeses. Specifically, wooden tools (such as vats, shelves, or ta …
The present review provides an overview of the role of wooden tools in cheese-making production, with a particular focus on their imp …
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. Garofalo G, et al. J Dairy Sci. 2024 Sep;107(9):6614-6628. doi: 10.3168/jds.2024-24711. Epub 2024 May 15. J Dairy Sci. 2024. PMID: 38754834 Free article.
Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. ...However, at the …
Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and prod …
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese.
Andrigo P, Spilimbergo S, Dewi BPC. Andrigo P, et al. J Texture Stud. 2025 Apr;56(2):e70012. doi: 10.1111/jtxs.70012. J Texture Stud. 2025. PMID: 40033907 Free PMC article.
An initial decrease was observed up to day 7, followed by a slight increase by day 25, suggesting changes in the cheese protein network. The method was then used to compare the properties of 15 dairy-based cheeses and 6 vegan Mozzarella-style cheese alternati …
An initial decrease was observed up to day 7, followed by a slight increase by day 25, suggesting changes in the cheese protein netwo …
Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
Delcenserie V, Taminiau B, Delhalle L, Nezer C, Doyen P, Crevecoeur S, Roussey D, Korsak N, Daube G. Delcenserie V, et al. J Dairy Sci. 2014 Oct;97(10):6046-56. doi: 10.3168/jds.2014-8225. Epub 2014 Jul 23. J Dairy Sci. 2014. PMID: 25064656 Free article.
Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present in the pasteurized milk cheeses. However, this specific microbiota represented a low proportion of the cheese microbiota. This …
Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present …
A high-throughput cheese manufacturing model for effective cheese starter culture screening.
Bachmann H, Kruijswijk Z, Molenaar D, Kleerebezem M, van Hylckama Vlieg JE. Bachmann H, et al. J Dairy Sci. 2009 Dec;92(12):5868-82. doi: 10.3168/jds.2009-2372. J Dairy Sci. 2009. PMID: 19923591 Free article.
Here, we describe a protocol that allows the parallel manufacturing of approximately 600 cheeses in individual cheese vats each with individual process specifications. Protocols for the production of miniaturized Gouda- and Cheddar-type cheeses have been deve …
Here, we describe a protocol that allows the parallel manufacturing of approximately 600 cheeses in individual cheese vats eac …
Menaquinone Content of Cheese.
Vermeer C, Raes J, van 't Hoofd C, Knapen MHJ, Xanthoulea S. Vermeer C, et al. Nutrients. 2018 Apr 4;10(4):446. doi: 10.3390/nu10040446. Nutrients. 2018. PMID: 29617314 Free PMC article.
Moreover, the menaquinone content of cheese was compared with that of other foods known to contain vitamin K2. It was found that cheese and curd are the most important sources of long-chain menaquinones in the Western diet and, in general, hard cheeses are ri …
Moreover, the menaquinone content of cheese was compared with that of other foods known to contain vitamin K2. It was found that c …
17,207 results
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