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Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
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Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

Ribeiro, S.C ; Coelho, M.C ; Todorov, S.D ; Franco, B.D.G.M ; Dapkevicius, M.L.E ; Silva, C.C.G

Journal of applied microbiology, 2014-03, Vol.116 (3), p.573-585 [Periódico revisado por pares]

Oxford: Published for the Society for Applied Bacteriology by Blackwell Science

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2
Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes
Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes
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Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes

Paxson, Heather

American anthropologist, 2010-09, Vol.112 (3), p.444-457 [Periódico revisado por pares]

Malden, USA: Wiley Periodicals, Inc

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3
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
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Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

Ganesan, B ; Weimer, B.C ; Pinzon, J ; Dao Kong, N ; Rompato, G ; Brothersen, C ; McMahon, D.J

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1642-1656 [Periódico revisado por pares]

Oxford: Published for the Society for Applied Bacteriology by Blackwell Science

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4
Self‐segmenting of rennet‐induced milk gel in cheesemaking tank
Self‐segmenting of rennet‐induced milk gel in cheesemaking tank
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Self‐segmenting of rennet‐induced milk gel in cheesemaking tank

Smykov, Igor T

International journal of dairy technology, 2019-11, Vol.72 (4), p.591-600 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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5
effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
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effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

Borba, Karla Kalígia Silva ; Silva, Francyeli Araújo ; Madruga, Marta Suely ; Cássia Ramos do Egypto Queiroga, Rita ; Souza, Evandro Leite ; Magnani, Marciane

International journal of food science & technology, 2014-05, Vol.49 (5), p.1279-1286 [Periódico revisado por pares]

Oxford: Blackwell Science Ltd

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6
High-pressure-induced changes in bovine milk: a review
High-pressure-induced changes in bovine milk: a review
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High-pressure-induced changes in bovine milk: a review

Huppertz, Thom ; Smiddy, Mary A ; Upadhyay, Vivek K ; Kelly, Alan L

International journal of dairy technology, 2006-05, Vol.59 (2), p.58-66 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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7
Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids
Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids
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Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids

Calligaris, Sonia ; Ignat, Alexandra ; Biasutti, Marialuisa ; Innocente, Nadia ; Nicoli, Maria Cristina

International journal of food science & technology, 2015-09, Vol.50 (9), p.2129-2134 [Periódico revisado por pares]

Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications

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8
A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking
A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking
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A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking

Puerta, Fernando ; Wessel, Winja ; García, Victor ; López, Eva ; Rovira, Silvia ; Alvarez, Daniel ; Roa, Isidro ; López, Maria Belen

International journal of dairy technology, 2017-11, Vol.70 (4), p.607-609 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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9
Tasting cheesescapes in Canterbury (New Zealand)
Tasting cheesescapes in Canterbury (New Zealand)
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Tasting cheesescapes in Canterbury (New Zealand)

Fusté-Forné, Francesc

New Zealand geographer, 2016-04, Vol.72 (1), p.41-50 [Periódico revisado por pares]

Melbourne: John Wiley & Sons Australia, Ltd

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10
Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei
Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei
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Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei

Sharp, M.D ; McMahon, D.J ; Broadbent, J.R

Journal of food science, 2008-09, Vol.73 (7), p.M375-M377 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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