Microbes from raw milk for fermented dairy products
JTM Wouters, EHE Ayad, J Hugenholtz, G Smit - International Dairy Journal, 2002 - Elsevier
Milk has a high nutritive value, not only for the new-born mammal and for the human
consumer, but also for microbes. Raw milk kept at room temperature will be liable to …
consumer, but also for microbes. Raw milk kept at room temperature will be liable to …
Cheese: an overview
PF Fox, PLH McSweeney - Cheese, 2017 - Elsevier
Cheese is the generic name for a group of fermented milk-based food products, produced in
a wide range of flavors and forms throughout the world. Although the primary objective of …
a wide range of flavors and forms throughout the world. Although the primary objective of …
[图书][B] Handbook of Food Analysis: Volume 1: Physical Characterization and Nutrient Analysis
LML Nollet - 2004 - taylorfrancis.com
This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …
and chemical properties of nutrients, descriptions of analytical techniques, and an …
Flavor of Cheddar cheese: A chemical and sensory perspective
TK Singh, MA Drake… - … reviews in food science …, 2003 - Wiley Online Library
Considerable knowledge has been accumulated on the biochemical processes occurring
during ripening of Cheddar cheese, which in turn has major consequences on flavor and …
during ripening of Cheddar cheese, which in turn has major consequences on flavor and …
Proteolysis in cheese during ripening
PF Fox, PLH McSweeney - Food Reviews International, 1996 - Taylor & Francis
World cheese production is—14 x 106 tonnes per annum, approximately 75% of which is
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …
Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis
CL Randazzo, S Torriani, ADL Akkermans… - Applied and …, 2002 - Am Soc Microbiol
The diversity and dynamics of the microbial communities during the manufacturing of
Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a …
Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a …
Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
R Grappin, E Beuvier - International Dairy Journal, 1997 - Elsevier
Cheese made from raw milk represents an important proportion of the traditional cheeses,
particularly in South European countries. Besides destruction of pathogenic bacteria, the …
particularly in South European countries. Besides destruction of pathogenic bacteria, the …
Aggregation, adherence, anti-adhesion and antagonistic activity properties relating to surface charge of probiotic Lactobacillus brevis gp104 against Staphylococcus …
Positive effects of fermented foods consumption on humans have stimulated lots of research
attention. In this study, we investigated the probiotic potentials, antagonistic activities, and …
attention. In this study, we investigated the probiotic potentials, antagonistic activities, and …
Cheese technology
NY Farkye - International journal of dairy technology, 2004 - Wiley Online Library
Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as
a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is …
a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is …
Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis
JC Ogier, O Son, A Gruss, P Tailliez… - Applied and …, 2002 - Am Soc Microbiol
Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses,
forming a complex ecosystem. Among these organisms, bacteria are responsible for most of …
forming a complex ecosystem. Among these organisms, bacteria are responsible for most of …