Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
1. Microbiological characteristics of Anevato: a traditional Greek cheese;HATZIKAMARI;Journal of Applied Microbiology,1999
2. Accelerated decrease of Enterobacteria counts during ripening of raw milk Manchengo cheese by lactic culture inocubation;GAYA;Journal of Food Protection,1983
3. Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese;ORTIGOSA;Food Microbiology,1999
4. Cheese: determination of chloride content (reference method),1972
5. Official methods of Analysis;HELRICH,1990
Cited by 35 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. Biochemical and microbiological characteristics of industrial Tsalafouti cheese;Journal of the Hellenic Veterinary Medical Society;2023-10-18
2. Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese;Foods;2023-03-03
3. Quinolones in goats' milk: Effect on the cheese-making process, chemical and microbial characteristics of acid-coagulated cheeses;International Dairy Journal;2023-03
4. Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese;Journal of Food Processing and Preservation;2022-06-27
5. Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product;International Journal of Food Properties;2022-05-18
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