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Short communication: A new minicurd model system for hard cooked cheeses
Short communication: A new minicurd model system for hard cooked cheeses
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Short communication: A new minicurd model system for hard cooked cheeses

Vélez, M.A. ; Perotti, M.C. ; Rebechi, S.R. ; Hynes, E.R.

Journal of dairy science, 2015-06, Vol.98 (6), p.3679-3683 [Periódico revisado por pares]

United States: Elsevier Inc

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2
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
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Influence of cheese making technologies on plasmin and coagulant associated proteolysis

Vélez, María Ayelén ; Bergamini, Carina Viviana ; Ramonda, María Belén ; Candioti, Mario César ; Hynes, Erica Rut ; Perotti, María Cristina

Food science & technology, 2015-11, Vol.64 (1), p.282-288 [Periódico revisado por pares]

Elsevier Ltd

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3
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
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Artigo 		Adicionar ao Meu Espaço

Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat

Mucchetti, G. ; Gatti, M. ; Nocetti, M. ; Reverberi, P. ; Bianchi, A. ; Galati, F. ; Petroni, A.

Journal of dairy science, 2014-03, Vol.97 (3), p.1202-1209 [Periódico revisado por pares]

United States: Elsevier Inc

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4
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese
Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese
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Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Mucchetti, Germano ; Ghiglietti, Roberta ; Locci, Francesco ; Francolino, Salvatore ; Bonvini, Barbara ; Remagni, Maria Chiara ; Zago, Miriam ; Iezzi, Romina ; Carminati, Domenico

Dairy science & technology, 2009-09, Vol.89 (5), p.419-436 [Periódico revisado por pares]

Dordrecht: Springer Netherlands

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5
Short communication: A new minicurd model system for hard cooked cheeses
Short communication: A new minicurd model system for hard cooked cheeses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Short communication: A new minicurd model system for hard cooked cheeses

2015

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6
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
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Artigo 		Adicionar ao Meu Espaço

Influence of cheese making technologies on plasmin and coagulant associated proteolysis

Vlez, Mara Ayeln ; Carina Viviana BergaminiauthorInstituto de Lactologa Industrial [INLAIN-UNL/CONICET], Santiago del Estero 2829, Santa Fe, CP 3000, Argentina ; Mara Beln RamondaauthorInstituto de Lactologa Industrial [INLAIN-UNL/CONICET], Santiago del Estero 2829, Santa Fe, CP 3000, Argentina ; Mario Csar CandiotiauthorInstituto de Lactologa Industrial [INLAIN-UNL/CONICET], Santiago del Estero 2829, Santa Fe, CP 3000, Argentina ; Erica Rut HynesauthorInstituto de Lactologa Industrial [INLAIN-UNL/CONICET], Santiago del Estero 2829, Santa Fe, CP 3000, Argentina ; Mara Cristina PerottiauthorInstituto de Lactologa Industrial [INLAIN-UNL/CONICET], Santiago del Estero 2829, Santa Fe, CP 3000, Argentina

2015

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7
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat

2015

Sem texto completo

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8
Cheese: Swiss-Type Cheeses
Cheese: Swiss-Type Cheeses
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Cheese: Swiss-Type Cheeses

Fröhlich-Wyder, Marie-Therese ; Bisig, Walter ; Guggisberg, Dominik ; Bachmann, Hans-Peter ; Guggenbühl, Barbara ; Turgay, Meral ; Wechsler, Daniel

Reference Module in Food Science, 2016

Elsevier Inc

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9
Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process
Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process
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Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process

Chiesa, Luca Maria ; DeCastelli, Lucia ; Nobile, Maria ; Martucci, Francesca ; Mosconi, Giacomo ; Fontana, Mauro ; Castrica, Marta ; Arioli, Francesco ; Panseri, Sara

Food science & technology, 2020-09, Vol.131, p.109783, Article 109783 [Periódico revisado por pares]

Elsevier Ltd

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10
Whey protein concentrate (WPC) production: Environmental impact assessment
Whey protein concentrate (WPC) production: Environmental impact assessment
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Whey protein concentrate (WPC) production: Environmental impact assessment

Bacenetti, Jacopo ; Bava, Luciana ; Schievano, Andrea ; Zucali, Maddalena

Journal of food engineering, 2018-05, Vol.224, p.139-147 [Periódico revisado por pares]

Elsevier Ltd

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