Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese-Reference-Cited by-同舟云学术

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Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese

Published:2019-03 Issue: Volume:90 Page:114-118
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Darnay Lívia,Németh Ádám,Koncz Kálmánné,Monspart-Sényi Judit,Pásztor-Huszár Klára,Friedrich László,Laczay Péter

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

1. Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese;Acerbi;Journal of Food Engineering,2018

2. Effects of aging on rheological and proteolytic properties of goat milk Jack Cheese produced according to cow milk procedures;Attaie;Small Ruminant Research,2005

3. Dairy products with distinctive quality indication Directive No. 2-104;CAH,2012

4. Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening;Cem Duru;International Journal of Food Microbiology,2018

5. Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter;Darnay;Acta Alimentaria,2017

Cited by 10 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. The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese;Food Bioscience;2024-10

2. Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase;International Journal of Dairy Technology;2024-02-12

3. Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase;International Journal of Dairy Technology;2024-02-12

4. The impact on shelf life of Tulum cheese of modified atmosphere packaging;Emirates Journal of Food and Agriculture;2023-12-12

5. THE RIPENING CONDITION EFFECT ON THE MAIN TEXTURAL PROPERTIES OF CASCAVAL CHEESE;Carpathian Journal of Food Science and Technology;2023-10-30

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