Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

Published:2017-04-20 Issue:4 Volume:70 Page:562-571
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Murtaza Mian A¹^ORCID,Huma Nuzhat²,Shabbir Muhammad A²,Murtaza Mian S³,Anees-ur-Rehman Muhammad¹

Affiliation:

1. Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan

2. National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan

3. Department of Food Science and Technology; Muhammad Nawaz Shareef University of Agriculture; Multan 60000 Pakistan

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12406/fullpdf

Reference58 articles.

1. Effect of low-melting fractions of milk fat on lipolysis of Cheddar cheese;Ahmad;Journal of Food Processing and Preservation,2015

2. Variation in organic acids content during ripening of pickled white cheese;Akalin;Journal of Dairy Science,2002

3. Biotechnological methods to accelerate Cheddar cheese ripening;Azarnia;Critical Reviews in Biotechnology,2006

4. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses;Batista;Food Research International,2015

5. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: cheese hardness and flowability/meltability;Biswas;International Journal of Dairy Technology,2015

Cited by 32 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. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening;Journal of Dairy Science;2024-06

2. Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae;Talanta;2024-05

3. Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation;Journal of Food Science;2024-01-04

4. A comprehensive review of Bifidobacterium spp: as a probiotic, application in the food and therapeutic, and forthcoming trends;Critical Reviews in Microbiology;2023-08-08

5. Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese;Food Science & Nutrition;2023-06-13

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3