Zobrazeno 1 - 10
of 112
pro vyhledávání: '"EWE CHEESE"'
Autor:
Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Salvatore Mastrangelo, Baldassare Portolano, Maria Teresa Sardina, Raimondo Gaglio, Huseyin Erten, Luca Settanni
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6614-6628 (2024)
ABSTRACT: 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.
Externí odkaz:
https://doaj.org/article/c26e3b4e449245c49c084a5701573ea6
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Molecules, Vol 27, Iss 6, p 1995 (2022)
Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well as its antiproliferative and antic
Externí odkaz:
https://doaj.org/article/f094c210e6594ebfa735ab94fe49732b
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Vita Maria Marino, Teresa Rapisarda, Margherita Caccamo, Bernardo Valenti, Alessandro Priolo, Giuseppe Luciano, Antonio Natalello, Adriana Campione, Mariano Pauselli
Publikováno v:
Antioxidants, Vol 10, Iss 4, p 538 (2021)
Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened chee
Externí odkaz:
https://doaj.org/article/74ce35b0e8b4475cb782cf091620c929
Autor:
Nataša Mikulec, Dijana Plavljanić, Jasminka Špoljarić, Biljana Radeljević, Jasmina Havranek, Neven Antunac
Publikováno v:
Mljekarstvo, Vol 63, Iss 3, Pp 115-121 (2013)
The aim of this study was to introduce a reference method for the detection of cow milk in ewe and goat cheeses (EC 273/08) in order to protect manufacturers and consumers from adulterations and imitations, and to ensure alignment with the demands of
Externí odkaz:
https://doaj.org/article/b439e1fb122f41899a0a63d98f73d2aa
Autor:
Biljana Radeljević, Nataša Mikulec, Neven Antunac, Zvonimir Prpić, Mirjana Maletić, Jasmina Havranek
Publikováno v:
Mljekarstvo, Vol 63, Iss 1, Pp 15-21 (2013)
The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhy
Externí odkaz:
https://doaj.org/article/8f68556020ee425dbfc1dbe5813616fe
Autor:
M. Caccamo, Teresa Rapisarda, Bernardo Valenti, Alessandro Priolo, Adriana Campione, Giuseppe Luciano, Mariano Pauselli, Antonio Natalello, Vita Maria Marino
Publikováno v:
Antioxidants
Volume 10
Issue 4
Antioxidants, Vol 10, Iss 538, p 538 (2021)
Volume 10
Issue 4
Antioxidants, Vol 10, Iss 538, p 538 (2021)
Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f965587578e598e3d98d14ce5796c28
Autor:
R. Branciari, D. Miraglia, D. Ranucci, S. Esposto, M. Trabalza Marinucci, M. Servili, P. Avellini, A. Valiani
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 44-48 (2009)
The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets w
Externí odkaz:
https://doaj.org/article/8dc678c8d536406b978c8714a0b72821
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 3 (2015)
In the present study, a microbiological challenge test in artificially contaminated raw milk Pecorino Umbro cheese during cheese-making was carried out. Raw ewe milk was contaminated by a suspension of particular Listeria monocytogenes strains. The n
Externí odkaz:
https://doaj.org/article/8f5edd81b37f49348513263be86d89f3