Zobrazeno 1 - 10
of 60
pro vyhledávání: '"acid-curd cheese"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 228-236 (2023)
The difference in the volatile flavors of five different Chinese acid-curd cheeses including milk fan, milk cake, Qula (yak milk cheese), Hurood cheese and milk knot was analyzed by sensory evaluation, gas chromatography-ion mobility spectrometry (GC
Externí odkaz:
https://doaj.org/article/397ab18560344b84b0fb48ba4b4400a2
Autor:
John Samelis, Charikleia Tsanasidou, Loulouda Bosnea, Charikleia Ntziadima, Ilias Gatzias, Athanasia Kakouri, Dimitrios Pappas
Publikováno v:
Fermentation, Vol 9, Iss 4, p 345 (2023)
The performance of a mixed thermophilic and mesophilic starter culture consisting of Streptococcus thermophilus ST1 and the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in the absence (A: ST1+M78) or presenc
Externí odkaz:
https://doaj.org/article/09d05090e4054f36a93c61e362b689d1
Autor:
Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas
Publikováno v:
Foods, Vol 11, Iss 21, p 3353 (2022)
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrat
Externí odkaz:
https://doaj.org/article/ab2a5b96cc07493db8d603a729f3ce95
Autor:
John Samelis, Athanasia Kakouri
Publikováno v:
Fermentation, Vol 8, Iss 10, p 492 (2022)
Galotyri is the most popular traditional Greek PDO soft acid-curd cheese. This study compared the microbial numbers and types and characterized the lactic acid bacteria (LAB) biota of two artisan-type Galotyri PDO cheese varieties, one marketed fresh
Externí odkaz:
https://doaj.org/article/1589e16813844531b58841057931d0cd
Publikováno v:
Fermentation, Vol 7, Iss 2, p 67 (2021)
This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey c
Externí odkaz:
https://doaj.org/article/2fb8165c77b44810b94a0953c6d7fbaa
Autor:
Agne Vasiliauskaite, Justina Mileriene, Beatrice Kasparaviciene, Elvidas Aleksandrovas, Epp Songisepp, Ida Rud, Lars Axelsson, Sandra Muizniece-Brasava, Inga Ciprovica, Algimantas Paskevicius, Jurgita Aksomaitiene, Ausra Gabinaitiene, Dainius Uljanovas, Violeta Baliukoniene, Liis Lutter, Mindaugas Malakauskas, Loreta Serniene
Publikováno v:
Microorganisms; Volume 11; Issue 3; Pages: 557
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::084c403766c0bdb4b3390fd97b14478d
Publikováno v:
Foods, Vol 9, Iss 8, p 994 (2020)
Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of us
Externí odkaz:
https://doaj.org/article/eee042e8378541a7a663a234b51d1bc9
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