Cheese: Composition and Health Effects;Cheese: Processing and Sensory Properties;Cheese: Types of Cheese – Medium;Cheese: Types of Cheeses – Hard;Fermented Foods: Fermented Milks;Lactic Acid Bacteria. View chapterExplore book CHEESES | Types of Cheese ...
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Technological aspects for achieving a suitable technique for making a new semi-hard cheese from pasteurized recombined milk were studied. The manufacturing procedure was basically set on setting temperature of 35°C, rennet powder quantity of 8 g/100 kg milk, curd cubes size of 11/4 in, ...
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Comparison of some highland and lowland Gruyère type cheese from Switzerland : a study of their potential PDO-characteristics This study compares the specificity and characteristics of two Swiss hard (Gruyère) cheese varieties manufactured at different altitudes: (i) L'Etivaz che... JO Bosset,T ...
Swiss cheeseSwiss-type cheeses are hard or semi-hard, with round regular eyes that vary in size from medium to large. Typical varieties are Emmental, Gruy猫re and Apenzeller. This chapter focuses on culturing (lactic acid, propionic acid, proteolysis, other culturing processes and eye formation...
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The use of halloum cheese for the production of processed cheese Halloum is a white, semi-hard cheese made in a number of countries around the Mediterranean and in the Middle East from raw milk. In this study, halloum wa... SS Hanna - 《International Journal of Dairy Technology》 被引量...
Therefore, the aim of this study was to investigate the performance of the cholesterol-lowering EPS-producing strain, Lactobacillus mucosae DPC 6426, as adjunct culture during manufacture of reduced-fat Cheddar and Swiss-type cheeses. We hypothesized that reduced-fat cheese would be an ideal food ...
Today, Emmental is produced in many countries, and a great variety of other Swiss-type cheeses is also available on the market, including Svenbo, Jarlsberg, Greve, Maasdamer, Leerdamer, and Swiss cheese. Their body and texture correspond to those of hard and semihard cheeses. There is an ...