grana cheese

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PubMed:Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.

PubMed:Estimation of economic values for milk coagulation properties in Italian Holstein-Friesian cattle.

PubMed:Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication.

PubMed:Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.

PubMed:Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach.

PubMed:Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study.

PubMed:Understanding the bacterial communities of hard cheese with blowing defect.

PubMed:Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano.

PubMed:Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.

PubMed:Draft Genome Sequence of Clostridium tyrobutyricum Strain DIVETGP, Isolated from Cow's Milk for Grana Padano Production.

PubMed:Effect of summer season on milk protein fractions in Holstein cows.

PubMed:Quantification of l-lysine in cheese by a novel amperometric biosensor.

PubMed:Characterization of Gram-negative psychrotrophic bacteria isolated from Italian bulk tank milk.

PubMed:Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion.

PubMed:Management practices and forage quality affecting the contamination of milk with anaerobic spore-forming bacteria.

PubMed:A selected core microbiome drives the early stages of three popular italian cheese manufactures.

PubMed:Detection of Shiga toxin (Stx)-producing Escherichia coli (STEC) in bovine dairy herds in Northern Italy.

PubMed:Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

PubMed:Lactobacillus helveticus MIMLh5-specific antibodies for detection of S-layer protein in Grana Padano protected-designation-of-origin cheese.

PubMed:Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

PubMed:Draft Genome Sequence of Clostridium tyrobutyricum Strain UC7086, Isolated from Grana Padano Cheese with Late-Blowing Defect.

PubMed:Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

PubMed:Immunological response in egg-sensitive adults challenged with cheese containing or not containing lysozyme.

PubMed:New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.

PubMed:[Ergonomic assessment of main activities in grana padano cheese production].

PubMed:Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP.

PubMed:Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.

PubMed:Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.

PubMed:Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme.

PubMed:Headspace analysis of Italian and New Zealand parmesan cheeses.

PubMed:The spatial distribution of bacteria in Grana-cheese during ripening.

PubMed:Factors affecting the incidence of first-quality wheels of Trentingrana cheese.

PubMed:Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.

PubMed:Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.

PubMed:Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.

PubMed:Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield.

PubMed:Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.

PubMed:Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.

PubMed:Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems.

PubMed:A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.

PubMed:Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese.

PubMed:Absence of allergic reactions to egg white lysozyme additive in Grana Padano cheese.

PubMed:Grana Padano cheese whey starters: microbial composition and strain distribution.

PubMed:Ripening and geographical characterization of Parmigiano Reggiano cheese by 1H NMR spectroscopy.

PubMed:Detection and identification of Lactobacillus helveticus bacteriophages by PCR.

PubMed:Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.

PubMed:Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus.

PubMed:Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters.

PubMed:Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.

PubMed:Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR.

PubMed:Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheese.

PubMed:Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry.

PubMed:Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.

PubMed:Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR.

PubMed:Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.

PubMed:Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus.

PubMed:Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

PubMed:Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS.

PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.

PubMed:Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses.

PubMed:Effect of ensiling alfalfa at low and high dry matter on production of milk used to make Grana cheese.

PubMed:Proteolysis of beta-casein as a marker of Grana Padano cheese ripening.

PubMed:Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.

PubMed:Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation.

PubMed:Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.

PubMed:Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.

PubMed:Effectiveness of chemometric techniques in discrimination of lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics

PubMed:Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening.

PubMed:Aflatoxin M1 occurrence in samples of Grana Padano cheese.

PubMed:Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification.

PubMed:Formaldehyde and hexamethylenetetramine as food additives: chemical interactions and toxicology.

PubMed:Evaluation of the oral toxicity of spinacine hydrochloride in a 13-week study in rats.

PubMed:Identification of spinacine as the principal reaction product of gamma-casein with formaldehyde in cheese.

PubMed:Toxicological evaluation in rats and mice of the ingestion of a cheese made from milk with added formaldehyde.

PubMed:[FGPR (Formaggio Grana Parmigiano-Reggiano) and one of its combinations with absorbing substances, fructose and mineral salts in the treatment of acute enteritis in infants].

PubMed:[The campaign against bovine mastitis and its effects on cheese (grana padano) production (author's transl)].

grana cheese

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