Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03664-2
Abstract: Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin… read more here.
Keywords: green propolis; type cheese; surface gorgonzola; gorgonzola type ... See more keywords
Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.052
Abstract: In the present study 45 lactic acid bacteria (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a series of established in vitro tests, including resistance to low pH, resistance… read more here.
Keywords: probiotic potential; feta type; type cheese; strain ... See more keywords
Modelling CO 2 transfer in foil ripened semi-hard Swiss-type cheese
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.10.025
Abstract: Abstract Despite CO2 production and diffusion during ripening of semi-hard Swiss-type cheese are considered as important quality parameters, the research concerning key gas production and transfer in cheese remains widely overlooked. In this study, experimentally… read more here.
Keywords: hard swiss; type cheese; swiss type; semi hard ... See more keywords
Probiotic Mascarpone‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions
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DOI: 10.1111/1471-0307.12457
Abstract: The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB-12 and the prebiotic inulin in a Mascarpone-type cheese on its physicochemical parameters during storage, as well as the protective… read more here.
Keywords: type cheese; mascarpone type; gastrointestinal conditions; simulated gastrointestinal ... See more keywords
Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production
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DOI: 10.1111/1471-0307.12524
Abstract: Ministry of Agriculture of the Czech Republic; National Agency for Agriculture Research [QK1710156]; Tomas Bata University in Zlin, Internal Grant Agencies [IGA/FT/2017/003] read more here.
Keywords: microorganisms quark; quark type; type cheese; cheese capability ... See more keywords
Changes in rheological properties of Edam-type cheese during ripening
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DOI: 10.23986/afsci.63132
Abstract: Understanding the parameters affecting the rheological characteristics of cheese enables better regulation and monitoring of cheese consistency and the production of cheese with desired quality. The objectives of this research were to define the linear… read more here.
Keywords: properties edam; moisture; type cheese; edam type ... See more keywords