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food science & technology (9) 9
dutch-type cheese (8) 8
cheese (6) 6
bacteria (5) 5
proteolysis (5) 5
analysis (4) 4
cheddar cheese (4) 4
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käse (2) 2
l. acidophilus (2) 2
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metabolism (2) 2
microbiology (2) 2
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agricultural biotechnology (1) 1
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brevibacterium linens, proteolytic bacteria for surface‐ripened cheeses (1) 1
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LWT - Food Science and Technology, ISSN 0023-6438, 03/2015, Volume 60, Issue 2, pp. 841 - 847
This study determined the effect of the HN001 probiotic culture on the availability of calcium, magnesium, zinc, phosphorus and potassium. Due to variations in... 
Cheese-like products | Probiotic | Availability | Cheese | Minerals | FOOD SCIENCE & TECHNOLOGY | RATS | FATTY-ACIDS | TRIACYLGLYCEROL | ACIDOPHILUS | MAGNESIUM | CALCIUM BIOAVAILABILITY | STEARIC-ACID | DEGRADATION | ABSORPTION | DUTCH-TYPE CHEESE | Hydrolysis | Probiotics | Enzymes
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
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 83, pp. 95 - 100
The main objective of this study was to evaluate the effect of adjunct culture LPC-37 on the physicochemical properties of ripening Dutch-type cheeses. Those... 
Adjunct culture | Lactobacillus paracasei LPC-37 | Proteolysis | Dutch-type cheese | PROBIOTIC CHEDDAR CHEESE | DEFINED-STRAIN STARTER | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | TEMPERATURES | LACTIC-ACID BACTERIA | CASEI | ABILITIES | PLANTARUM | FLAVOR | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 06/2016, Volume 69, pp. 287 - 294
Reduced-fat Dutch-type cheeses with low temperature and long time (LTLT) heat-treated adjunct starter cultures produced in the dairy industry were analyzed for... 
Heat-treated starter | Organoleptic quality | Proteolysis | Texture | Reduced-fat Dutch-type cheese | FULL-FAT | RHEOLOGICAL PROPERTIES | MANUFACTURE | GOUDA-TYPE CHEESE | FOOD SCIENCE & TECHNOLOGY | LACTOBACILLI | MATURATION | CHEDDAR CHEESE | TECHNOLOGY | FLAVOR | Agricultural biotechnology | Analysis | Dairy industry
Journal Article
ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, ISSN 1425-6959, 2012, Volume 19, Issue 1, pp. 45 - 59
Swiss-Dutch type cheeses are produced with the use of lactic acid streptococci: Lactococcus spp., Leuconostoc spp., and propionic acid rods of... 
ripened Swiss-Dutch type cheeses | STRAINS | FLAVOR FORMATION | Propionibacterium | CATABOLISM | BACTERIA | PROPIONIBACTERIUM-FREUDENREICHII | FOOD SCIENCE & TECHNOLOGY | SUGARS | DAIRY | NOV | Lactococcus | metabolism | DIVERSITY | LACTOCOCCUS-LACTIS
Journal Article
ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, ISSN 1425-6959, 2010, Volume 17, Issue 6, pp. 177 - 188
The objective of this study was to determine the effect of two probiotic cultures added, i.e. of Lactobacillus rhamnosus Howaru and Lactobacillus acidophilus... 
BACTERIA | sensory quality | L. rhamnosus | FOOD SCIENCE & TECHNOLOGY | L. acidophilus | GOUDA CHEESE | CHEDDAR CHEESE | PROTEOLYSIS | Dutch type cheese | ORGANIC-ACID
Journal Article
01/2011, ISBN 9780123744029
Dutch-type cheeses, with Gouda and Edam cheese as major representatives, are semihard, sliceable, shreddable cheeses. Their typical composition is 40-52% fat... 
Production volume | Attenuated starters | Cheesemaking procedure | Acidification | Semihard cheese | Flavor | Texture | Natural ripening | Defects | Foil ripening | Starters | Cheese composition | Technology | Cheese yield | Dutch-type cheese
Book Chapter
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, ISSN 1425-6959, 2010, Volume 17, Issue 6, pp. 177 - 188
Journal Article
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, ISSN 1425-6959, 2012, Volume 19, Issue 1, pp. 45 - 59
Journal Article
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