Výsledky vyhledávání - "Ewe's milk cheese"

Akademický článek

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

Autor: Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga

Publikováno v: Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 456-462 (2016)

The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory charact

Externí odkaz: https://doaj.org/article/ff4ba40bfe7c4e8d97e1d5fe52b8ea0d

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Akademický článek

Microbiological properties and chemical composition of macedonian traditional white brined cheese

Autor: Mojsova Sandra, Jankuloski Dean, Sekulovski Pavle, Angelovski Ljupco, Ratkova Marija, Prodanov Mirko

Publikováno v: Macedonian Veterinary Review, Vol 36, Iss 1, Pp 13-18 (2013)

The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bac

Externí odkaz: https://doaj.org/article/252b0f51f5274e24b82a680aa116372d

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Akademický článek

Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

Autor: Gavina Manca, Arianna Porcu, Antonio Ru, Margherita Salaris, Mario A. Franco, Enrico P.L. De Santis

Publikováno v: Italian Journal of Food Safety, Vol 4, Iss 2 (2015)

The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological tr

Externí odkaz: https://doaj.org/article/c7b6197a8b9543da9661f1577ff11b98

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A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit

Autor: Angela Guidone, Dimitrios Pavlidis, Silvia Cioffi, Maria Aponte, Annamaria Ricciardi, Eugenio Parente, Effie Tsakalidou, Rocco Gerardo Ianniello, Teresa Zotta

Publikováno v: International dairy journal 43 (2015): 42–50. doi:10.1016/j.idairyj.2014.11.006
info:cnr-pdr/source/autori:Ricciardi, Annamaria; Guidone, Angela; Ianniello, Rocco Gerardo; Cioffi, Silvia; Aponte, Maria; Pavlidis, Dimitrios E.; Tsakalidou, E.; Zotta, Teresa; Parente, Eugenio/titolo:A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit/doi:10.1016%2Fj.idairyj.2014.11.006/rivista:International dairy journal/anno:2015/pagina_da:42/pagina_a:50/intervallo_pagine:42–50/volume:43

Cultivable NSLAB in traditional Pasta filata and ewes' milk cheeses were studied by both PCR-DGGE of cells from Rogosa agar and by isolation and molecular identification after a simulated gastric juice (SGJ) treatment of the cheese. Two to six specie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea5d9f222819c70bfe6364732e0249fc
https://doi.org/10.1016/j.idairyj.2014.11.006

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Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

Autor: Carboni Maria Giovanna, Naes Tormod, Caro Alessandra Del, Menichelli Elena, Sanguinetti Anna Maria, Piga Antonio, Fadda Costantino, Pinna Giuliano

Publikováno v: Del Caro, A, Fadda, C, Sanguinetti, A M, Giovanna Carboni, M, Pinna, G, Næs, T, Menichelli, E & Piga, A 2016, ' Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese ', Czech Journal of Food Science, vol. 34, no. 5, pp. 456-462 . https://doi.org/10.17221/32/2016-CJFS

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f393024b37313cadc9a7d12769f172e8
https://curis.ku.dk/portal/da/publications/influence-of-technology-and-ripening-on-textural-and-sensory-properties-of-vacuum-packaged-ewes-cheese(9db8d3b6-a334-4476-b956-ec359bb75c1f).html

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Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

Autor: Arianna Porcu, Antonio Ru, Gavina Manca, Enrico Pietro Luigi De Santis, Margherita Salaris, Mario Andrea Franco

Publikováno v: Italian Journal of Food Safety, Vol 4, Iss 2 (2015)
Italian Journal of Food Safety

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8b72a45fbbc53cefed7f1b4440cc07c
http://www.pagepressjournals.org/index.php/ijfs/article/view/4700

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Application of specific starters for the manufacture of Venaco cheese

Autor: Franck Dufrene, Cécile Aubert, Erick Casalta, Eric Beuvier, Yolande Noël, Jean-Marc Cachenaut

Publikováno v: Lait
Lait, Elsevier, 2005, 85 (3), pp.205-222. ⟨10.1051/lait:2005019⟩

The application of defined specific starter strains and their influence on microbiological, biochemical and sensory characteristics were studied during ripening of Venaco cheese, a traditional Corsican raw milk cheese manufactured with goat's or ewe'

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc9efc9fc01e95b0d08346d8d57ca24a
https://doi.org/10.1051/lait:2005019

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Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese

Autor: F. Xavier Malcata, Angela C. Macedo, Tânia G. Tavares

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Cheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8235ac6422211a9b21a60ab6246ab3bc
https://doi.org/10.1016/s0740-0020(03)00064-9

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