相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Wagashi cheese: Probiotic bacteria incorporation and significance on microbiological, physicochemical, functional and sensory properties during storage
Eudes Sedo Anihouvi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Utilization of microalgae in probiotic white brined cheese
Gizem Suna et al.
MLJEKARSTVO (2022)
Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese
Simone Faria Silva et al.
FOOD BIOSCIENCE (2021)
Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?
Laenia Angelica Andrade Lopes et al.
FOOD CHEMISTRY (2021)
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
Deni Kostelac et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2020)
Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture
Oktay Yerlikaya et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz misine)
Ante Rako et al.
MLJEKARSTVO (2019)
Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk
Hacene Medjoudj et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening
Omer Faruk Celik et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2017)
Proteolysis in goat coalho cheese supplemented with probiotic lactic acid bacteria
Taliana Kenia Alves Bezerra et al.
FOOD CHEMISTRY (2016)
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks
Jadranka Frece et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
Aline B. Dantas et al.
JOURNAL OF DAIRY SCIENCE (2016)
Himalayan cheese (Kalari/Kradi) - Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage
Mehvesh Mushtaq et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Influence of pH on retention of camel chymosin in curd
Mette W. Borsting et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz misine) during ripening
Milna Tudor Kalit et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)
Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk
Nivia Cardenas et al.
BIOMED RESEARCH INTERNATIONAL (2014)
Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures
M. Albenzio et al.
JOURNAL OF DAIRY SCIENCE (2013)
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
A. A. Hayaloglu et al.
JOURNAL OF DAIRY SCIENCE (2013)
Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening
Ali Reza Shahab Lavasani et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2012)
Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening
Milna T. Kalit et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2012)
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
F. Minervini et al.
JOURNAL OF DAIRY SCIENCE (2012)
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
C. V. Bergamini et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
G. Vinderola et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags
A. A. Hayaloglu et al.
JOURNAL OF DAIRY SCIENCE (2007)
Cheeses of Turkey: 1. Varieties ripened in goat-skin bags
Ali A. Hayaloglu et al.
LAIT (2007)
The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
G Yilmaz et al.
JOURNAL OF FOOD ENGINEERING (2005)
Proteolysis and the optimal ripening time of Tounj cheese
S Kalit et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Influence of milk-clotting enzyme concentration on the αS1-casein hydrolysis during soft cheeses ripening
ER Hynes et al.
JOURNAL OF DAIRY SCIENCE (2001)
Advances in the study of proteolysis during cheese ripening
MJ Sousa et al.
INTERNATIONAL DAIRY JOURNAL (2001)