STUDIES ON PRODUCTION AND QUALITY OF QUESO BLANCO CHEESE. = ETUDES SUR LA FABRICATION ET LA QUALITE DU FROMAGE QUESO BLANCORANGANADHAM M; RAO BVR.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 2; PP. 66-68; BIBL. 13 REF.; 6 TABL.Article

EFFECTS OF FREEZING AND THAWING GREEN CURDS BEFORE PROCESSING ON THE RHEOLOGICAL PROPERTIES OF CREAM CHEESE. = EFFETS DE LA CONGELATION ET DE LA DECONGELATION, AVANT TRANSFORMATION, DES CAILLES NON AFFINES SUR LES PROPRIETES RHEOLOGIQUES DES FROMAGES FRAIS.HORI T.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1811-1817; BIBL. 19 REF.; 9 FIG./11 TABL.Article

Textural characteristics of queso blanco = Caractéristiques de la texture du fromage blancPARNELL-CLUNIES, E. M; IRVINE, D. M; BULLOCK, D. H et al.Journal of dairy science. 1985, Vol 68, Num 4, pp 789-793, issn 0022-0302Article

Caractérisation des bactéries du genre Leuconostoc et mise en œuvre de cultures mixtes représentatives Lactocoques-Leuconostocs pour la fabrication d'un caillé modèle de type fromage frais = Caracterization of the genus Leuconostoc and use of representative mixed cultures: Lactococcus-Leuconostocs in a model fresh cheese makingMathot, Anne-Gabriel; Diyies, Charles.1992, 224 p.Thesis

Quarg production methods - past, present and future = Les méthodes de fabrication du quarg - Passé, présent et avenirWINWOOD, J.Journal of the Society of Dairy Technology. 1983, Vol 36, Num 4, pp 107-109, issn 0037-9840Article

Venezuelan white cheese : composition and quality = Les fromages blancs vénézuéliens : composition et qualitéARISPE, I; WESTHOFF, D.Journal of food protection. 1984, Vol 47, Num 1, pp 27-35, issn 0362-028XArticle

Production of quarg by ultrafiltration = Production de fromage frais par ultrafiltrationPATEL, R. S; REUTER, H; PROKOPEK, D et al.Journal of the Society of Dairy Technology. 1986, Vol 39, Num 1, pp 27-31, issn 0037-9840Article

EFFECT OF ON-FARM HEATING AND STORAGE OF MILK ON COTTAGE CHEESE YIELD. = EFFET DU CHAUFFAGE A LA FERME ET DU STOCKAGE DU LAIT SUR LE RENDEMENT EN COTTAGE CHEESE.DZUREC DJ; ZALL RR.1982; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1982; VOL. 65; NO 12; PP. 2296-2300; BIBL. 21 REF.; 3 TABL.Article

A proposito del confezionamento dei formaggi freschi a pasta filataCORTESI, M. L; SARLI, T. A; SANTORO, A. M et al.Industrie alimentari (Pinerolo). 1990, Vol 29, Num 285, pp 770-772, issn 0019-901XArticle

Quarg manufacturing innovations and their effects on quality, nutritive value, and consumer acceptance = Les innovations dans le domaine de la fabrication des fromages frais et leurs effets sur la qualité, la valeur nutritive et l'acceptabilité par le consommateurJELEN, P; RENZ-SCHAUEN, A.Food technology (Chicago). 1989, Vol 43, Num 3, pp 74-81, issn 0015-6639Conference Paper

Manufacture and quality of Venezuelan white cheese = Fabrication et qualité des fromages blancs vénézuéliensARISPE, I; WESTHOFF, D.Journal of food science. 1984, Vol 49, Num 4, pp 1005-1010, issn 0022-1147Article

The composition and quality of venezuelian white cheese : technical assessment and modification of its manufacture = Composition et qualité du fromage blanc vénézuélien : évaluation technique et modification de sa fabricationARISPE, Yvelio Antonio.1982, 245 pThesis

Manufacture of fresh cheese by ultrafiltrationPEDERSEN, P. J; OTTOSEN, N.Bulletin - International Dairy Federation. 1992, Num 1, pp 67-76, issn 0259-8434, NSArticle

The calcium content of cottage cheese made by culture and direct acidification = Teneur en calcium de fromage Cottage cheese fabriqué avec des levains lactiques ou par acidification directeDEMOTT, B. J.Journal of food protection. 1988, Vol 51, Num 9, pp 740-742, issn 0362-028XArticle

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatmentHAHN, Christian; WACHTER, Thomas; NÖBEL, Stefan et al.International dairy journal. 2012, Vol 26, Num 1, pp 73-77, issn 0958-6946, 5 p.Conference Paper

Ultrasonic assessment of fresh cheese compositionTELIS-ROMERO, J; VAQUIRO, H. A; BON, J et al.Journal of food engineering. 2011, Vol 103, Num 2, pp 137-146, issn 0260-8774, 10 p.Article

Sludge formation during the manufacture of cottage cheese = Formations de boues au cours de la fabrication de fromage blancGRANDISON, A. S; BROOKER, B. E; YOUNG, P et al.Journal of the Society of Dairy Technology. 1986, Vol 39, Num 4, pp 119-123, issn 0037-9840Article

Composition and yield studies for queso blanco made in pilot plant and commercial trials dilute acidulant solutions = Etude de la composition du fromage frais et du rendement obtenu, à l'échelle pilote ou industrielle, au moyen de solutions d'acidulants diluéesPARNELL-CLUNIES, E. M; IRVINE, D. M; BULLOCK, D. H et al.Journal of dairy science. 1985, Vol 68, Num 11, pp 3095-3103, issn 0022-0302Article

Factors affecting the microbiological quality of Burgos and Villalon cheeses at the retail level = Facteurs influençant la qualité microbiologique des fromages Burgos et Villalon vendus au détailCHAVARRI, F. J; NUNEZ, J. A; BAUTISTA, L et al.Journal of food protection. 1985, Vol 48, Num 10, pp 865-869, issn 0362-028XArticle

Acid curd cheese by MMV method with Lactobacillus acidophilus = Obtention de fromage de caillé acide par la méthode MMV utilisant Lactobacillus acidophilusKOROLCZUK, J; GRZELAK, D.Le Lait (Print). 1984, Vol 64, Num 635-636-637, pp 1-15, issn 0023-7302Article

Characterization of goat milk and fresh cheese from an artisanal dairy at AlentejoRAVASCO, F; MIRANDA, R; ROSEIRO, L. B et al.International Dairy Federation special issue. 2005, Num 4, pp 269-271, issn 1025-8515, 3 p.Conference Paper

Developments in quarg processingDOLLE, E.Dairy industries international. 1991, Vol 56, Num 9, pp 27-30, issn 0308-8197, 3 p.Article

Potential aflatoxin hazards to human health from direct mold growth on Teleme cheese = Risques potentiel vis-à-vis de la santé humaine, des aflatoxines produites directement par les moisissures dans le fromage TelemeZERFIRIDIS, G. K.Journal of dairy science. 1985, Vol 68, Num 9, pp 2184-2188, issn 0022-0302Article

Condizioni di lavorazione del formaggio caciotta = Production conditions of cheese known as caciottaSARLI, T. A; SANTORO, A; CARLINO, D et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 423, pp 274-277, issn 0019-901X, 4 p.Article

Flow behaviour of low solids fresh cheesesKOROLCZUK, J.Journal of dairy research. 1993, Vol 60, Num 4, pp 593-601, issn 0022-0299Article