Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Karl Schafroth"'
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity an
Externí odkaz:
https://doaj.org/article/9c3f1bfb2b2b4b4f8f7834a11e7fdc26
Autor:
Reto Portmann, René Badertscher, Daniel Wechsler, Karl Schafroth, Marie-Therese Fröhlich-Wyder, Hélène Berthoud, Stefan Irmler, Walter Bisig
Publikováno v:
International Dairy Journal. 113:104883
Histamine formation by four histaminogenic Lactobacillus parabuchneri strains in experimental cheeses was investigated. Firstly, Raclette cheeses were manufactured from pasteurised milk inoculated with different levels of selected L. parabuchneri str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f826e80a6d5bd07ee9f202f3131a9b75
https://doi.org/10.1016/j.idairyj.2020.104883
https://doi.org/10.1016/j.idairyj.2020.104883
Publikováno v:
Desalination. 250:1091-1094
In the cheese industry, the concentration of milk using ultrafiltration for continuous soft and fresh cheese production is standard technology. The object of the work presented here was to produce a semi-hard cheese of quality and composition compara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7daca39eff3d4d51704a761a87ef2a5a
https://doi.org/10.1016/j.desal.2009.09.115
https://doi.org/10.1016/j.desal.2009.09.115