ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Education
Technology
Social Sciences
Literature
Biology
Research
Languages
Pure sciences
Architecture and Urbanism
Economy
all records (76)

Languages
English
Spanish
Portuguese
German
French

Countries
Indonesia
USA
Brazil
Denmark
Ukraine
South Africa
Canada
Austria
Germany
United Kingdom
all records (82)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
16.255  Articles
1 of 1.627 pages  |  10  records  |  more records»
The object of research is the starter culture used in the production of solid rennet cheese.One of the most problematic places is the selection of the number and composition of bacterial starter cultures for the production of hard cheeses with a low tempe... see more

The object of research is the starter culture used in the production of solid rennet cheese.One of the most problematic places is the selection of the number and composition of bacterial starter cultures for the production of hard cheeses with a low tempe... see more

The object of research is raw milk used for the production of hard cheeses by milk processing enterprises of Ukraine. The quality of raw milk is especially important, a key factor determining the effectiveness of the milk processing industry. Without milk... see more

The object of research is raw milk used for the production of hard cheeses by milk processing enterprises of Ukraine. The quality of raw milk is especially important, a key factor determining the effectiveness of the milk processing industry. Without milk... see more

ABSTRACT Listeria monocytogenes causes invasive syndromes with the high mortality rates in specific population groups. Cheeses have been frequently involved in epidemics around the world. The objective of this study was to assess the prevalence of L. mono... see more

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality im... see more

The objective was to integrate the information of the local milk production system, physicochemical and microbiological characteristics of the milk; elaboration process, and physicochemical, microbiological, and sensory characteristics of cheese to establ... see more

Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 w... see more

The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biop... see more

1 of 1.627 pages  |  10  records  |  more records»