Preventing undesired eye formation in soft cheese-Reference-Cited by-同舟云学术

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Preventing undesired eye formation in soft cheese

Published:2021-05 Issue: Volume:116 Page:104958
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Giménez P.,Peralta G.H.,Guglielmotti D.,Audero G.,Páez R.,Hynes E.R.,Bergamini C.V.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional del Litoral

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference47 articles.

1. Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese;Bancalari;Food Research International,2020

2. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters;Bancalari;Food Research International,2017

3. What factors affect microbial growth in cheese?;Beresford,2007

4. Symposium review: Interactions of starter cultures and nonstarter lactic acid bacteria in the cheese environment;Blaya;Journal of Dairy Science,2017

5. Chemical and physical methods;Bradley,1993

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1. Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses;Food Bioscience;2024-02

2. Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese;International Dairy Journal;2023-12

3. Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese;International Dairy Journal;2023-05

4. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese;International Dairy Journal;2023-05

5. Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese;International Journal of Dairy Technology;2023-03-22

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