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There are 34611 results for: content related to: TEXTURE PROPERTIES OF GOUDA CHEESE

  1. An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01

    International Journal of Dairy Technology

    Volume 64, Issue 3, August 2011, Pages: 386–393, HAIKUAN WANG, LIMIN CUI, WEI CHEN and HEPING ZHANG

    Version of Record online : 13 APR 2011, DOI: 10.1111/j.1471-0307.2011.00678.x

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    Review Article: Sensory Characteristics of Probiotic Cheese

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 5, September 2012, Pages: 437–452, R. Karimi, S. Sohrabvandi and A. M. Mortazavian

    Version of Record online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00194.x

  3. Effects of ripening conditions on the texture of Gouda cheese

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 207–214, Nora C. Bertola, Alicia N. Califano, Alicia E. Bevilacqua and Noemi E. Zaritzky

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00347.x

  4. Flavor Comparison of Natural Cheeses Manufactured in Different Countries

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: S177–S187, Kadri Koppel and Delores H. Chambers

    Version of Record online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02674.x

  5. The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda-type cheese during ripening

    International Journal of Dairy Technology

    Volume 65, Issue 2, May 2012, Pages: 250–259, MELIKA MANKAI, MOUNA BOULARES, OLFA BEN MOUSSA, ROMDHANE KAROUI and MNASSER HASSOUNA

    Version of Record online : 27 JAN 2012, DOI: 10.1111/j.1471-0307.2012.00822.x

  6. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Version of Record online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

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    High Hydrostatic Pressure Processing of Cheese

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 4, July 2012, Pages: 399–416, Yamile Martínez-Rodríguez, Carlos Acosta-Muñiz, Guadalupe I. Olivas, José Guerrero-Beltrán, Dolores Rodrigo-Aliaga and David R. Sepúlveda

    Version of Record online : 12 JUN 2012, DOI: 10.1111/j.1541-4337.2012.00192.x

  8. Determination of the lactose and galactose content of cheese for use in the galactosaemia diet

    Journal of Human Nutrition and Dietetics

    Volume 22, Issue 5, October 2009, Pages: 400–408, P. A. Portnoi and A. MacDonald

    Version of Record online : 20 APR 2009, DOI: 10.1111/j.1365-277X.2009.00948.x

  9. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2740–C2750, Makoto Shiota, Ai Iwasawa, Ai Suzuki-Iwashima and Fumiko Iida

    Version of Record online : 9 NOV 2015, DOI: 10.1111/1750-3841.13135

  10. Evaluation of mathematical equations to predict the theoretical yield of Chilean Gouda cheese

    International Journal of Dairy Technology

    Volume 55, Issue 1, February 2002, Pages: 32–39, C Brito, L Niklitschek, L H Molina and I Molina

    Version of Record online : 21 FEB 2002, DOI: 10.1046/j.1364-727X.2001.00035.x

  11. The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions

    International Journal of Dairy Technology

    Volume 63, Issue 3, August 2010, Pages: 370–380, MANDY JACOB, DORIS JAROS and HARALD ROHM

    Version of Record online : 6 MAY 2010, DOI: 10.1111/j.1471-0307.2010.00598.x

  12. Fatty acids and polar lipid content of cheese and mould-contaminated cheese

    European Journal of Lipid Science and Technology

    Volume 113, Issue 4, April 2011, Pages: 469–478, Sonja Schlosser and Walter Vetter

    Version of Record online : 16 MAR 2011, DOI: 10.1002/ejlt.201000085

  13. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese

    Letters in Applied Microbiology

    Volume 59, Issue 6, December 2014, Pages: 621–630, M. Es'haghi Gorji, N. Noori, R. Nabizadeh Nodehi, G. Jahed Khaniki, Noushin Rastkari and M. Alimohammadi

    Version of Record online : 13 OCT 2014, DOI: 10.1111/lam.12319

  14. Thermo-stable semihard Gouda-type cheese by combining homogenisation and microfiltration of cheese milk

    International Journal of Dairy Technology

    Volume 68, Issue 2, May 2015, Pages: 174–182, Philipp Schenkel and Jörg Hinrichs

    Version of Record online : 18 MAR 2015, DOI: 10.1111/1471-0307.12210

  15. Salting and the role of salt in cheese

    International Journal of Dairy Technology

    Volume 57, Issue 2-3, May 2004, Pages: 99–109, T P Guinee

    Version of Record online : 26 APR 2004, DOI: 10.1111/j.1471-0307.2004.00145.x

  16. Biogenic amine content in Chilean Gauda cheese: physico-chemical and microbiological factors that may influence this content

    International Journal of Dairy Technology

    Volume 67, Issue 4, November 2014, Pages: 554–561, Carmen Brito, Natalia Cid, Ociel Muñoz, Andrea Báez and Mariela Horzella

    Version of Record online : 10 JUL 2014, DOI: 10.1111/1471-0307.12148

  17. MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES

    Journal of Texture Studies

    Volume 42, Issue 5, October 2011, Pages: 331–348, XIN YANG, NEAL ROBERT ROGERS, TRISTAN KENDRICKS BERRY and EDWARD ALLEN FOEGEDING

    Version of Record online : 21 MAR 2011, DOI: 10.1111/j.1745-4603.2011.00283.x

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    Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

    FEMS Microbiology Reviews

    Volume 29, Issue 3, August 2005, Pages: 591–610, Gerrit Smit, Bart A. Smit and Wim J.M. Engels

    Version of Record online : 9 JAN 2006, DOI: 10.1016/j.fmrre.2005.04.002

  19. Computed tomographic evaluation of gas hole formation and structural quality in Gouda-type cheese

    International Journal of Dairy Technology

    Volume 65, Issue 2, May 2012, Pages: 232–236, KIJA LEE, KAHO UEGAKI, CHIHIRO NISHII, TADASHI NAKAMURA, AUSKA KUBOTA, TSUNAO HIRAI and KAZUTAKA YAMADA

    Version of Record online : 18 JAN 2012, DOI: 10.1111/j.1471-0307.2011.00751.x

  20. Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe's milk

    International Journal of Dairy Technology

    Volume 68, Issue 1, February 2015, Pages: 127–134, Musa Serdar Akin and Zuhal Kirmaci

    Version of Record online : 27 AUG 2014, DOI: 10.1111/1471-0307.12164