Search results

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage.

• Author(s) : AMINE K. M., CHAMPAGNE C. P., RAYMOND Y., et al.
• Publication date: 2014/03
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 37

IIR document

Simulation of an industrial cheese chilling process.

• Author(s) : HOANG D. K., OLATUNJI J. R., LOVATT S. J., CARSON J. K.
• Publication date: 2022/01
• Languages : English
• Keywords : Food industry, Dairy industry, Cheese, Chilling, CFD, Simulation, Heat transfer, Expérimentation, Test room, Cheddar, Modelling
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 133
• Formats : PDF

Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese.

• Author(s) : O'MAHONY F. C., O'RIORDAN T. C., PAPKOVSKAIA N., et al.
• Publication date: 2006/04
• Languages : English
• Keywords : Oxygen, Cheddar, Modified atmosphere, Measurement, Cold storage, Packaging, Cheese
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 4

IIR document

THE REFRIGERATED STORAGE CONDITIONS NECESSARY FOR EXPORT CHEESE.

• Author(s) : MILLER E. J.
• Publication date: 1982/01/26
• Languages : English
• Keywords : Cheddar, Calculation, Manufacture, Chilling, Dairy product, Cheese
• Source: Refrigeration of perishable products for distant markets.
• Formats : PDF

Inactivation of Listeria monocytogenes on beef bologna and cheddar cheese using polyvinylidene chloride films containing sorbic acid.

• Author(s) : LIMJAROEN P., RYSER E., LOCKHART H., et al.
• Publication date: 2005/06
• Languages : English
• Source: Ital. J. Food Sci. - vol. 70 - n. 5