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Academic Journal

An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking.

Subjects: CULTURED milk; CHEESEMAKING; MICROBIAL metabolites

  • Source: Journal of Dairy Science. Jul2024, Vol. 107 Issue 7, p4288-4297. 10p.

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Periodical

Closing the loop: Rumiano Cheese Co.'s plant strives to ensure nothing is wasted in its cheese-making process.

Subjects: CHEESE; CULTURED milk; WHEY protein concentrates

  • Source: Dairy Foods. Sep2019, Vol. 120 Issue 9, p54-59. 6p.

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Periodical

Kimchi and cheeses can contain antibiotic-resistant bacteria.

Subjects: DRUG resistance in bacteria; ARRAIGNMENT; KIMCHI

  • Source: New Scientist; 1/27/2024, Vol. 261 Issue 3475, p17-17, 2/3p, 1 Color Photograph

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Academic Journal

Influence of thermophilic and mesophilic cultures blended with buffalo milk on camel milk cheese quality and proteolysis.

Subjects: MILK quality; CAMEL milk; PROTEOLYSIS

  • Source: International Journal of Food Science & Technology; Aug2024, Vol. 59 Issue 8, p5690-5698, 9p

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Report

Can plant-based cheese melt consumer doubts?

Subjects: CHEESE; CULTURED milk; VEGANISM

  • Source: Aroq - Just-Food.com (Global News). 2/26/2020, pN.PAG-N.PAG. 1p.

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Academic Journal

High consumption of dairy products and risk of major adverse coronary events and stroke in a Swedish population.

Subjects: CARDIOVASCULAR diseases risk factors; FOOD habits; STROKESWEDEN

  • Source: British Journal of Nutrition; 2/14/2024, Vol. 131 Issue 3, p500-511, 12p

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Academic Journal

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese.

Subjects: CHEESE; LACTIC acid bacteria; SHEEP milk

  • Source: Foods; Oct2023, Vol. 12 Issue 20, p3797, 13p

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Academic Journal

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

Subjects: *HIGH-pressure steam; *CULTURED milk; *DAIRY products

  • Source: International Journal of Dairy Technology. May2006, Vol. 59 Issue 2, p58-66. 9p. 2 Charts.

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Academic Journal

Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese.

Subjects: CHEESE; ENTEROCOCCUS faecium; CULTURED milk

  • Source: Acta Alimentaria; Sep2023, Vol. 52 Issue 3, p469-479, 11p

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Academic Journal

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.

Subjects: RAW milk; CULTURED milk; CHEESEMAKING

  • Source: Frontiers in Microbiology; 2023, p1-15, 15p

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  • 1-10 of  310 results for ""CULTURED milk""