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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

El-Bakry, Mamdouh ; Mehta, Bhavbhuti M

Woodhead Publishing 2022

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2
Global Cheesemaking Technology: Cheese Quality and Characteristics
Global Cheesemaking Technology: Cheese Quality and Characteristics
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Global Cheesemaking Technology: Cheese Quality and Characteristics

Papademas, Photis ; Bintsis, Thomas

Newark: John Wiley & Sons, Incorporated 2017

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3
Cheese and Microbes
Cheese and Microbes
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Cheese and Microbes

Donnelly, Catherine W

Newark: American Society for Microbiology (ASM) 2014

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4
Improving the flavour of cheese
Improving the flavour of cheese
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Improving the flavour of cheese

Weimer, Bart C

Boca Raton, FL: Woodhead 2007

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5
Cheese problems solved
Cheese problems solved
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Cheese problems solved

McSweeney, P. L. H

Boca Raton: Woodhead Pub 2007

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6
Cheese - Chemistry, Physics & Microbiology (4th Edition)
Cheese - Chemistry, Physics & Microbiology (4th Edition)
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Cheese - Chemistry, Physics & Microbiology (4th Edition)

McSweeney, Paul L. H ; Cotter, Paul D ; Everett, David W

San Diego: Elsevier 2017

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7
Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains
Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains
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Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains

Gardiner, G. (Dairy Products Research Center, Moorepark, Fermoy.) ; Ross, R.P ; Collins, J.K ; Fitzgerald, G ; Stanton, C

Applied and environmental microbiology, 1998-06, Vol.64 (6), p.2192-2199 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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8
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
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Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Slozilova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Purkrtova, S., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology ; Kosova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Mihulova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Svirakova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics ; Demnerova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.145-151 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening
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Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening

Nomura, M. ; Kimoto, H. ; Someya, Y. ; Furukawa, S. ; Suzuki, I.

Journal of dairy science, 1998-06, Vol.81 (6), p.1486-1491 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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10
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
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Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Smetankova, J., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Hladikova, Z., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Zimanova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greif, G., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology ; Greifova, M., Slovak University of Technology, Bratislava (Slovak Republic). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.152-157 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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