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Cheese yeasts
Cheese yeasts
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Cheese yeasts

Fröhlich‐Wyder, Marie‐Therese ; Arias‐Roth, Emmanuelle ; Jakob, Ernst

Yeast (Chichester, England), 2019-03, Vol.36 (3), p.129-141 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

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2
Menaquinone Content of Cheese
Menaquinone Content of Cheese
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Menaquinone Content of Cheese

Vermeer, Cees ; Raes, Joyce ; van 't Hoofd, Cynthia ; Knapen, Marjo H J ; Xanthoulea, Sofia

Nutrients, 2018-04, Vol.10 (4), p.446 [Periódico revisado por pares]

Switzerland: MDPI AG

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3
Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses)
Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses)
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Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses)

Antoszewska, Aleksandra ; Maćkiw, Elżbieta ; Kowalska, Joanna ; Patoleta, Małgorzata ; Ławrynowicz-Paciorek, Maja ; Postupolski, Jacek

Foods, 2024-05, Vol.13 (9), p.1364 [Periódico revisado por pares]

Switzerland: MDPI AG

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4
A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese
A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese
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A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Zheng, Xiaochun ; Shi, Xuewei ; Wang, Bin

Frontiers in microbiology, 2021-07, Vol.12, p.703284-703284 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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5
Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses
Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses
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Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses

Fuka, Mirna Mrkonjić ; Wallisch, Stefanie ; Engel, Marion ; Welzl, Gerhard ; Havranek, Jasmina ; Schloter, Michael Bereswill, Stefan

PloS one, 2013-11, Vol.8 (11), p.e80734-e80734 [Periódico revisado por pares]

United States: Public Library of Science

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6
Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation
Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation
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Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

Li, Jie ; Huang, Qian ; Zheng, Xiaochun ; Ge, Zhengkai ; Lin, Ke ; Zhang, Dandan ; Chen, Yu ; Wang, Bin ; Shi, Xuewei

Frontiers in microbiology, 2020-03, Vol.11, p.228-228 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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7
Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes
Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes
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Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes

Zhang, Yuanchen ; Kastman, Erik K ; Guasto, Jeffrey S ; Wolfe, Benjamin E

Nature communications, 2018-01, Vol.9 (1), p.336-12, Article 336 [Periódico revisado por pares]

England: Nature Publishing Group

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8
Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz
Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz
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Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Patel, Nageshvar ; Amalfitano, Nicolò ; Bittante, Giovanni

Italian journal of animal science, 2024-12, Vol.23 (1), p.114-124 [Periódico revisado por pares]

Taylor & Francis Group

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9
Microbial interactions shape cheese flavour formation
Microbial interactions shape cheese flavour formation
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Microbial interactions shape cheese flavour formation

Melkonian, Chrats ; Zorrilla, Francisco ; Kjærbølling, Inge ; Blasche, Sonja ; Machado, Daniel ; Junge, Mette ; Sørensen, Kim Ib ; Andersen, Lene Tranberg ; Patil, Kiran R ; Zeidan, Ahmad A

Nature communications, 2023-12, Vol.14 (1), p.8348-8348, Article 8348 [Periódico revisado por pares]

England: Nature Publishing Group

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10
Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese
Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese
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Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese

Paula Vilela, Tatiana ; Gomes, Ana Maria ; Ferreira, João Paulo

Current research in food science, 2020-11, Vol.3, p.201-206 [Periódico revisado por pares]

Elsevier B.V

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