Quality evaluation of Korbačik cheese

Quality evaluation of Korbačik cheese

<table style="height: 625px;" border="0" cellspacing="0" cellpadding="0" width="662" align="left"><tbody><tr><td height="625" align="left" valign="top"><p>The aim of the present...

Full description

Bibliographic Details
Main Authors:	Juraj Čuboň, Simona Kunová, Miroslava Kačániová, Peter Haščík, Marek Bobko, Ondřej Bučko, Jana Petrová, Petronela Cviková
Format:	Article
Language:	English
Published:	HACCP Consulting 2015-12-01
Series:	Potravinarstvo
Subjects:	physico-chemical parameters sensory parameters malondialdehide lump cheese
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/549

Similar Items

Microbiological changes throughout ripening of Keş cheese
by: Seval Sevgi Kirdar, et al.
Published: (2018-03-01)

QUALITY EVALUATION OF UNIFLORAL AND MULTIFLORAL HONEYS FROM SLOVAKIA AND OTHER COUNTRIES
by: Vladimíra Kňazovická, et al.
Published: (2015-02-01)

Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
by: Isabella Mancuso, et al.
Published: (2014-06-01)

Microbiome Associated with Slovak Traditional Ewe’s Milk Lump Cheese
by: Andrea Lauková, et al.
Published: (2021-09-01)

Evaluation of dried salted pork ham and neck quality
by: Simona Kunová, et al.
Published: (2015-12-01)

Quality of Trappist cheese from Croatian dairy plant
by: Anđela Merćep, et al.
Published: (2010-12-01)

Microbial quality of smoked cow cheese “Parenica”
by: Miroslava Kačániová, et al.
Published: (2020-10-01)

Diversity of fungi in the traditional Slovak cheese “Parenica”
by: Miroslava Kačániová, et al.
Published: (2019-11-01)

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese
by: Ashkan Rezaei, et al.
Published: (2020-09-01)

Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins
by: Peter Zajác, et al.
Published: (2021-01-01)

Research of properties of traditional Carpathian cheeses
by: O. Y. Tsisaryk, et al.
Published: (2019-04-01)

Antibiotic Resistance of Enterococci and Coliform Bacteria in Dairy Products from Commercial Farms
by: Ivana Nováková, et al.
Published: (2010-05-01)

Diversity of microorganisms in the traditional Slovak cheese
by: Miroslava Kačániová, et al.
Published: (2019-06-01)

Evaluation of microbiological quality of selected cheeses during storage
by: Simona Kunová, et al.
Published: (2015-05-01)

Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens
by: Peter Haščík, et al.
Published: (2016-05-01)

INFLUENCE OF THE RIPENING ONTO THE GROWTH OF SELECTED PROBIOTIC CULTURES IN LOW – COOKED CHEESE
by: Kvetoslava Rimárová, et al.
Published: (2010-07-01)

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
by: Kačániová Miroslava, et al.
Published: (2021-03-01)

Effect of Chemical Parameters on Structure-Function Relationships of Cheese
by: Pastorino, Andres J.
Published: (2002)

Sensory Quality of Standard and Light Mayonnaise during Storage
by: Romana Karas, et al.
Published: (2002-01-01)

Lactic acid bacteria isolated from traditional cheese
by: Miroslava Kačániová, et al.
Published: (2019-11-01)

Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese
by: Luigi Chessa, et al.
Published: (2021-07-01)

The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality
by: Miroslava Kačániová, et al.
Published: (2020-02-01)

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela
by: Deyanira Araujo, et al.
Published: (2020-03-01)

The effect of nisin and storage temperature on the quality parameters of processed cheese
by: Jelena Miocinovic, et al.
Published: (2018-01-01)

Prevalence of yeasts in locally produced cheese
by: Miroslava Kačániová
Published: (2019-05-01)

Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production
by: Silvia Jakabová, et al.
Published: (2021-04-01)

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
by: Antonella Santillo, et al.
Published: (2015-11-01)

Simulation study of Hemodynamic in Bifurcations for Cerebral Arteriovenous Malformation using Electrical Analogy
by: Kiran Kumar Y., et al.
Published: (2017-06-01)

Perbedaan Kadar Malondialdehid Serum antara Anak dengan Penyakit Jantung Bawaan Sianotik dan Nonsianotik
by: Wiwin Winiar, et al.
Published: (2016-11-01)

Effects of High but Non-Toxic Dietary Intake of Selenium and Copper on Indices of the Antioxidant Defence System and on Accumulation of Trace Elements in Chicks
by: Apsīte Mirdza, et al.
Published: (2012-12-01)

Evolution during Three Ripening Stages of Évora Cheese
by: Graça P. Carvalho, et al.
Published: (2020-08-01)

Mixing sweet cream buttermilk with whole milk to produce cream cheese
by: Bahrami Masoud, et al.
Published: (2015-12-01)

GROWTH DYNAMIC OF EWES’ LUMP CHEESE MICROFLORA
by: Anna Hudecová, et al.
Published: (2010-05-01)

RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION
by: Stefankin A.E.
Published: (2016-09-01)

Microbiological parameters of cheese paste with the content of flaxseed oil at different storage temperatures
by: A. T. Lialyk, et al.
Published: (2019-04-01)

Microorganisms isolated from the Slovak traditional cheese “Parenica”and their identification with mass spectrometry
by: Miroslava Kačániová
Published: (2018-11-01)

The evaluation of fresh cheese with basil addition
by: Adriana Pavelková
Published: (2016-10-01)

Preference mapping of Slovak cheese
by: Patrícia Martišová, et al.
Published: (2020-12-01)

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types
by: Mădălina Iuga, et al.
Published: (2019-10-01)

Lecevacki cheese
by: Siniša Matutinović, et al.
Published: (2007-04-01)