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European Journal of Lipid Science and Technology, ISSN 1438-7697, 01/2018, Volume 120, Issue 1, pp. 1700319 - n/a
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 11/2018, Volume 71, Issue 4, pp. 1018 - 1022
The aim of this study was to characterise the contaminating microorganisms during individual stages of manufacture of quark‐type cheese and also describe their... 
Tyramine | Cheese microbiology | Quark | Putrescine | Biogenic amines | BACTERIA | FOOD SCIENCE & TECHNOLOGY | FOODS | Catecholamines | Microorganisms | Cheese | Quarks | Polyamines | Histamine | Dairy products | Amines | Contamination
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2016, Volume 96, Issue 7, pp. 2547 - 2554
The present study examined the influence of eight selected strains of Penicillium nalgiovense as secondary culture on the ripening of soft mould cheese.... 
Penicillium nalgiovense | free amino acid | proteolytic activity | soft mould cheese | Free amino acid | Proteolytic activity | Soft mould cheese | Cheese - microbiology | Penicillium - classification | Penicillium - physiology | Food Microbiology | Cheese | Food science | Index Medicus | Ripening | Bitterness | Penicillium | Molds | Amino acids | Culture | Strain
Journal Article
International Dairy Journal, ISSN 0958-6946, 10/2017, Volume 73, pp. 92 - 97
The effects of differing content levels of calcium chloride (approximately 200 and 400 μg Ca per 100 g milk protein) and of a microbial coagulant (3200 and... 
MILK PROTEIN GELS | RENNET COAGULATION | RHEOLOGICAL PROPERTIES | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | TIME | MODEL | ENZYME CONCENTRATION | Cytokinins | Milk proteins | Cheese | Analysis | Calcium chloride
Journal Article
LWT, ISSN 0023-6438, 11/2018, Volume 97, pp. 730 - 735
The objective of the study was to assess the development of the biogenic amine content in model cheese samples individually inoculated with two biogenic amine... 
Cheese ripening | Nonstarters | Biogenic amine | STORAGE | LACTOCOCCUS | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | RAW-MILK | FOODS | PROTEOLYSIS | TYRAMINE | LACTIC-ACID BACTERIA | FAT | CHEDDAR CHEESE
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 4, pp. 1846 - 1854
► The aim was to compare properties of the Dutch-type cheese ripening at 10 °C and 16 °C. ► The increase of temperature by 6 °C can reduce the ripening time in... 
Accelerated ripening | Free amino acids | Hardness | Biogenic amines | Dutch-type cheese | STORAGE | BACTERIA | FOOD SCIENCE & TECHNOLOGY | ARGENTINO CHEESE | PROTEOLYSIS | TEXTURE | NUTRITION & DIETETICS | TYRAMINE | BIOGENIC-AMINES | CHEDDAR CHEESE | CHEMISTRY, APPLIED | FLAVOR | MILK | Amino acids | Cheese | Universities and colleges | Cytokinins
Journal Article
Potravinarstvo Slovak Journal of Food Sciences, ISSN 1338-0230, 2017, Volume 11, Issue 1, pp. 363 - 367
Dairy products from goat's milk are characterized by their distinctive aroma and their specific taste. However, the strong aroma can discourage some consumers.... 
Cheese ripening | Proteolysis | Goat's milk | Biogenic amine | goat’s milk, cheese ripening, proteolysis, biogenic amine
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 08/2016, Volume 69, Issue 3, pp. 386 - 392
The aim of this work was to study the biogenic amine content of brine‐ripened cheeses after one year of storage and then to investigate possible contaminating... 
Contaminating microflora | White cheese | Biogenic amine | PUTRESCINE | TYRAMINE | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | DAIRY-PRODUCTS | CADAVERINE | HISTAMINE | Catecholamines | Cheese | Polyamines | Dairy industry | Studies | Microorganisms | Analysis | Toxins | Food science | Contamination | Debaryomyces hansenii | Amines | Bacillus licheniformis | Serratia marcescens | Histamines | Staphylococcus
Journal Article
Potravinarstvo Slovak Journal of Food Sciences, ISSN 1338-0230, 2018, Volume 12, Issue 1, pp. 292 - 298