Use of gaseous ozone in soft cheese ripening: Effect on the rind microorganisms and the sensorial quality-Reference-Cited by-同舟云学术

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Use of gaseous ozone in soft cheese ripening: Effect on the rind microorganisms and the sensorial quality

Published:2022-12 Issue: Volume:170 Page:114066
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tabla Rafael^ORCID,Roa Isidro

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. 55 what factors affect microbial growth in cheese?;Beresford,2007

2. Secondary flora of casar de Cáceres cheese: Characterization of micrococcaceae;Cáceres;International Dairy Journal,1997

3. Alterazione giallo-arancio di Mozzarella (yellow-orange alteration of mozzarella);Cantoni;Industrie Alimentari,2003

4. Pink discolouration defect in commercial cheese: A review;Daly;Dairy Science & Technology,2012

5. Slime formation on Cottage cheese;Davis;Journal of Dairy Science,1954

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening;Journal of Food Measurement and Characterization;2024-09-13

2. Innovations in dairy technology: probiotics in Turkish white cheese production;Journal of Food Measurement and Characterization;2024-09-05

3. Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges;International Journal of Food Engineering;2024-09-04

4. Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC–MS/E-Nose;Journal of Dairy Science;2024-08

5. Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone;Ozone: Science & Engineering;2024-02-13

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