Zobrazeno 1 - 10
of 10
pro vyhledávání: '"autochthonous cheese"'
Publikováno v:
Bioscience of Microbiota, Food and Health
In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::84c20667ca851e41c5eb61edf7a2e9ea
http://europepmc.org/articles/PMC7573113
http://europepmc.org/articles/PMC7573113
Publikováno v:
Vitae, Vol 18, Iss 3, Pp 261-269 (2011)
The cheese known as Momposino is a Colombian variety of pasta filata cheese. For this investigation, several cheese-production technologies were identified as follows: techniques 1 and 2, for cheeses elaborated from raw milk (such as autochthonous ch
Externí odkaz:
https://doaj.org/article/a753c6659c224871981f772322568a2b
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 56, Iss 1, Pp 45-58 (2006)
The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wide
Externí odkaz:
https://doaj.org/article/81464cb4ea7e44d7ac32d04b49000cb8
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 54, Iss 4, Pp 315-325 (2004)
In this paper the results of organoleptic characteristics, chemical and microbiological analysis of kvargli, types of autochthonous cheese from Bjelovar whose traditional processing method is still in use in wide area of north-west Croatia, and neigh
Externí odkaz:
https://doaj.org/article/5f2d6e7492fd49e687d0df6deab6c882
Publikováno v:
Mljekarstvo, Vol 53, Iss 3, Pp 175-194 (2003)
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krč
Externí odkaz:
https://doaj.org/article/75a882488d48447d8a1f242dc44e15a2
Autor:
Giuseppe ZEPPA, Maria Grazia FORTINA, Paola DOLCI, Anna ACQUATI, Annibale GANDINI, Pier Luigi MANACHINI
Publikováno v:
Acta Agriculturae Slovenica, Vol 84, Iss 1 (2004)
We studied the natural lactic bacteria population of an artisanal Italian cheese, Toma piemontese POD, from Piedmont (Northwest Italy), in order to select new strains to be used as starters in large-scale production. Isolates collected from curd and
Externí odkaz:
https://doaj.org/article/76e5ebe43e2a485888515980f6cdbafe
Publikováno v:
Vitae, Volume: 18, Issue: 3, Pages: 261-269, Published: SEP 2011
The cheese known as Momposino is a Colombian variety of pasta filata cheese. For this investigation, several cheese-production technologies were identified as follows: techniques 1 and 2, for cheeses elaborated from raw milk (such as autochthonous ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______618::8f2da8e748b5a99c1c835932a2f9c9ac
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042011000300004&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042011000300004&lng=en&tlng=en
Publikováno v:
Mlekarstvo
Analysis of the presence of lactic acid bacteria in home-made white-soft cheese manufactured at mountain Zlatar was performed. Samples of cheese are collected from fifteen different manufacturers. In addition, one of the cheese's sample that showed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::55c21225fbc179e6b58bd1b726d1681f
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/577
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/577
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Akademický článek
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