Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects

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

Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp

Autor: Meral Turgay, Hans-Peter Bachmann, Stefan Irmler, Ueli von Ah, Marie-Therese Fröhlich-Wyder, Hélène Falentin, Stéphanie-Marie Deutsch, Gwénaël Jan, Anne Thierry

Publikováno v: Encyclopedia of Dairy Sciences
Encyclopedia of Dairy Sciences, 4, Elsevier, Academic Press, 2022, vol 4 Part 10 : Dairy Microbiology, 9780128187661. ⟨10.1016/B978-0-08-100596-5.23016-3⟩
Encyclopedia of Dairy Sciences ISBN: 9780128187678

International audience; Genomic evidence has led to the division of genus Propionibacterium into Propionibacterium and Acidipropionibacterium. They are pleomorphic rods, anaerobic to aerotolerant, mesophilic, Gram-positive and of high G+C. They produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8752f303f3605d6d7e5180aeb6878fd
https://hal.inrae.fr/hal-03401663

Propionibacterium spp. and Acidipropionibacterium spp

Autor: Turgay, Meral, Bachmann, Hans-Peter, Irmler, Stefan, von Ah, Ueli, Frö Hlich-Wyder, Marie-Therese, Falentin, Hélène, Deutsch, Stéphanie-Marie, Jan, Gwénaël, Thierry, Anne

Publikováno v: Reference Module in Food Science
Reference Module in Food Science, Elsevier, 2020, Reference Module in Food Science, ⟨10.1016/B978-0-08-100596-5.23016-3⟩

Genomic evidence has led to the division of genus Propionibacterium into Propionibacterium and Acidipropionibacterium. They are pleomorphic rods, anaerobic to aerotolerant, mesophilic, Gram-positive and of high G+C. They produce propionic acid as a m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::777b5f075a14926ea201fba0e6d1254d
https://hal.inrae.fr/hal-02640422

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Application of High Performance Liquid Chromatography (HPLC) and Fourier Transform Infrared (FTIR) Spectroscopy to Swiss-type Cheese Split Defects

Autor: Hu, Feifei

Splits, slits and cracks are a continuing problem in the US Swiss Cheese industry and cause downgrading of the cheese, bringing economic loss. The defects generally occur during secondary fermentation in cold storage, which is known to be an issue ca

Externí odkaz: http://rave.ohiolink.edu/etdc/view?acc_num=osu1343392495