Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy.
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DOI: 10.17221/525/2012-cjfs
Abstract: Kralova M., Prochazkova Z., Svobodova V., Mařicova E., Janstova B., Vorlova L. ( 2014): Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy. Czech J. Food Sci., 32: 31–36. We used the… read more here.
Keywords: samples stored; olomouc curd; spectroscopy; curd cheese ... See more keywords
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
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DOI: 10.3390/foods11213353
Abstract: 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… read more here.
Keywords: helveticus; liquid acid; acid; curd cheese ... See more keywords