4 results
Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil
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- Journal:
- Journal of Dairy Research / Volume 87 / Issue 4 / November 2020
- Published online by Cambridge University Press:
- 02 December 2020, pp. 480-483
- Print publication:
- November 2020
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High intensity light pulses to reduce microbial load in fresh cheese
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- Journal:
- Journal of Dairy Research / Volume 85 / Issue 2 / May 2018
- Published online by Cambridge University Press:
- 22 May 2018, pp. 232-237
- Print publication:
- May 2018
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Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese
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- Journal:
- Journal of Dairy Research / Volume 79 / Issue 4 / November 2012
- Published online by Cambridge University Press:
- 05 July 2012, pp. 390-396
- Print publication:
- November 2012
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Use of duplex polymerase chain reaction (duplex-PCR) technique to identify bovine and water buffalo milk used in making mozzarella cheese
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- Journal:
- Journal of Dairy Research / Volume 68 / Issue 4 / November 2001
- Published online by Cambridge University Press:
- 16 April 2002, pp. 689-698
- Print publication:
- November 2001
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