Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131043
Abstract: The increasing use of rennet substitutes entails evaluating their performances on different types of cheese. The production of hard cheese using either microbial coagulants from Rhyzomucor miehei (MC) or calf rennet (CR) from different manufacturers… read more here.
Keywords: hard cheeses; effects microbial; coagulants rhyzomucor; rhyzomucor miehei ... See more keywords
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
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DOI: 10.3390/ijerph18189789
Abstract: Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses… read more here.
Keywords: quality; hard cheeses; safety; preservation ... See more keywords
Detection of Vegetable Oil Adulteration in Pre-Grated Bovine Hard Cheeses via 1H NMR Spectroscopy
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28030920
Abstract: Adulteration of food products is a widespread problem of great concern to society and dairy products are no exception to this. Due to new methods of adulteration being devised in order to circumvent existing detection… read more here.
Keywords: spectroscopy; adulteration; hard cheeses; bovine hard ... See more keywords