Papers mentioning emmental cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Tiroler Bergkäse PDO is a traditional Austrian hard cheese from Tyrol, a product of great regional significance. This study aimed to describe Tiroler Bergkäse PDO by comparing it w... Read full abstract on PubMed →
Investigating the diversity of a given species could give clues for the development of autochthonous starter cultures. However, few studies have focused on the intraspecies diversi... Read full abstract on PubMed →
The genus <i>Clostridium</i> is a large and diverse group of species that can cause food spoilage, including late blowing defect (LBD) in cheese. In this study, we investigated the... Read full abstract on PubMed →
Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developi... Read full abstract on PubMed →
Food authenticity is one of the largest concerns in recent days. As kimchi has been a global food, its production origin has been important issue, particularly due to the large imp... Read full abstract on PubMed →
To date, no profile of volatile compounds in Emmental cheese produced in Poland has been published. The aim of this study was to determine the profile of volatile compounds during... Read full abstract on PubMed →
To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategie... Read full abstract on PubMed →
The effect of adjunct culture <i>Monascus purpureus</i> BD-M-4 on the physicochemical, proteolytic, and lipolytic properties of surface mold-ripened cheese were evaluated. During t... Read full abstract on PubMed →
peer-reviewedThe untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or... Read full abstract on PubMed →
For Emmental manufacture two kinds of adjunct culture are added: (i) thermophilic lactic acid bacteria (starters) such as Lactobacillus helveticus (LH), and Streptococcus thermophi... Read full abstract on PubMed →
The effects of added copper in the manufacture of Finnish Emmental cheese were studied. Consequently, cheeses were produced with or without the copper supplement and a facultative... Read full abstract on PubMed →
The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emme... Read full abstract on PubMed →
Bacterial communities of fermented foods are usually investigated by culture-dependent methods. Real-time quantitative PCR (qPCR) and reverse transcription (RT)-qPCR offer new poss... Read full abstract on PubMed →
The chemical composition and properties of lipids, both triglycerides and phospholipids, play a major role in the functional and nutritional properties of food products. In this st... Read full abstract on PubMed →
This study followed the progression of lipolysis in Emmental cheese by quantifying the concentrations of individual free fatty acids (FFA) released during ripening in each of the d... Read full abstract on PubMed →
In a study of the evolution of conjugated linoleic acid (CLA) during cheese production, the influence of Emmental cheese processing on the CLA content and the CLA isomer compositio... Read full abstract on PubMed →
A simple in vitro protocol simulating gastrointestinal digestion of proteins and peptides to investigate the effect of digestive enzymes on the biological activity of peptides pres... Read full abstract on PubMed →
To determine the proteolytic changes occurring during Emmental cheese ripening, peptides released in cheese aqueous phase were analyzed by reversed-phase HPLC and identified by tan... Read full abstract on PubMed →
International audienceThe relationships between the flavour and composition of half-cooked pressed Abondance cheese (Haute-Savoie, France) were studied under natural cheese product... Read full abstract on PubMed →
The aim of this study was to observe the dynamics of nitrates and nitrites during the six stages of manufacture of Emmental cheeses. Samples were taken of untreated milk, of pasteu... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.