Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caffeine and fatty ac...
Occurrence of coagulase-positive Staphylococci, microbial indicators and physical-chemical characteristics of traditional semihard cheese produced in Brazil Coagulase-positive Staphylococci and microbial indicators of the 'Requeijo do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-...
10. For penicillin-allergic patients with low risk to anaphylaxis, cefazolin is the next alternative drug. Clindamycin given intravenously is recommended for penicillin-allergic patients at high risk of anaphylaxis. Intravenous
Plasmid content and bacteriocin production by five strains of Lactococ- cus lactis isolated from semi-hard homemade cheese. Can. J. Microbiol. 52, 1110–1120 (2006). 49. Silva-Costa, C., Ramirez, M. & Melo-Cristino, J. Identification of macrolide-resistant clones of Streptococcus pyogenes...
Ávila M, Calzada J, Garde S, Nuñez M (2007) Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strain. Lait 87:575–585 Article CAS Google Scholar Barbosa MS (2009) Avaliação da ação dos ingredientes da ...
Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. J. Dairy Sci. 81 : 3097-3108.BUCHIN S, DELAGUE V, DUBOZ G, et al. Influence of pasteurization and fat composition of milk on the volatile compounds and ...
Biochemical characteristics of a semi-hard ewe's-milk cheese. Z. Lebensm. Unters. Forsch. 1994, 198, 24-28.Fontecha J, Pelaez C, Juarez M (1994) Biochemical characteristics of a semi-hard ewe's-milk cheese. Z Lebensm Unters Forsch 190, 325-330...
PROCESSED cheeseAn abstract of the article "The Influence of Enzymes on the Physicochemical Characteristics During Semi-Hard Paste Cheese Processing," by Cornel Laslo, Mirela Jimborean and colleagues is presented.Bulletin of the University of Agricultural Sciences & Veterinary Medici...
In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by...
The aim of this study was to investigate the effect of camel chymosin and different types of starter cultures on the chemical, textural, proteolytic and lipolytic characteristics of semi-hard white cheese prepared from camel milk during ripening. Two treatments of chesses consisting of thermophilic...