The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese

Autor: Kamleh, R., Olabi, A., Toufeili, I., Najm, N.E.O., Younis, T., Ajib, R.

Publikováno v: In Journal of Dairy Science March 2012 95(3):1140-1151

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Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.

Autor: Mbye M; Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates., Mohamed H; Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates., Ramachandran T; Department of Physics, United Arab Emirates University, Al-Ain, United Arab Emirates., Hamed F; Department of Physics, United Arab Emirates University, Al-Ain, United Arab Emirates., AlHammadi A; Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates., Kamleh R; Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates., Kamal-Eldin A; Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates.

Publikováno v: Frontiers in nutrition [Front Nutr] 2021 Jun 17; Vol. 8, pp. 642846. Date of Electronic Publication: 2021 Jun 17 (Print Publication: 2021).

Molecular Characteristics and Processing Technologies of Dairy Products from Non-Traditional Species.

Autor: Pérez Núñez, Isabela^1,2 (AUTHOR) i.perez04@ufromail.cl, Díaz, Rommy^2,3 (AUTHOR) a.martinez26@ufromail.cl, Quiñones, John^2,3 (AUTHOR) lidivm15@gmail.com, Martínez, Ailín^2,4 (AUTHOR) nestor.sepulveda@ufrontera.cl, Velázquez, Lidiana² (AUTHOR), Huaiquipán, Rodrigo^1,2 (AUTHOR) r.huaiquipan01@ufromail.cl, Tapia, Daniela^1,2 (AUTHOR) d.tapia01@ufromail.cl, Muñoz, Alex^1,2 (AUTHOR) a.munoz45@ufromail.cl, Valdés, Marcos^1,2 (AUTHOR) m.valdes09@ufromail.cl, Sepúlveda, Néstor^2,3 (AUTHOR), Paz, Erwin⁵ (AUTHOR) erwin.pazmunoz@uwa.edu.au

Publikováno v: Molecules. Nov2024, Vol. 29 Issue 22, p5427. 34p.

Investigation of quality characteristics of industrially produced halloumi cheese.

Autor: ULUSOY, Beyza Hatice^1,2, YILDIRIM, Fatma Kaya^1,2 fatma.kaya@neu.edu.tr, KAYNARCA, Doruk Halil^1,2, BERKAN, Şifa³, KADEMİ, Hafizu İbrahim⁴, HECER, Canan⁵

Publikováno v: Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi. 2024, Vol. 71 Issue 4, p463-470. 8p.