Search results for cheese
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121 datasets for “cheese”
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Assessment of CO2 solubility coefficient in semi-hard cheese related to ripening conditions - CO2 solubility in semi-hard cheese in relation to temperature
Acerbi F.Updated 20 Jan 2021
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Assessment of CO2 solubility coefficient in semi-hard cheese related to ripening conditions - CO2 solubility in semi-hard cheese in relation to moisture content
Acerbi F.Updated 17 Jan 2021
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Assessment of CO2 solubility coefficient in semi-hard cheese related to ripening conditions - CO2 solubility in semi-hard cheese in relation to salt content
Acerbi F.Updated 20 Jan 2021
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An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to age
Acerbi F.Updated 20 Jan 2021
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An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to temperature
Acerbi F.Updated 20 Jan 2021
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An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to moisture content
Acerbi F.Updated 20 Jan 2021
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An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to salt content
Acerbi F.Updated 20 Jan 2021
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An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to age (Spring 2015)
Acerbi F.Updated 20 Jan 2021
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Genomes_from_microbial_strains_isolated_from_cheese
Herve, VincentUpdated 4 May 2025
… and genome accession number of bacterial (n=63) and fungal (n=13) genomes of strains isolated from cheese.
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TANGO - Dataset 1 - Genomes, metatranscriptomics, targeted metabolomics and modeling of L. lactis CIRM-BIA1206, L. plantarum CIRM-BIA465 and P. freudenreichii CIRM-BIA122 throughout making and ripening of semihard model cheeses
Falentin, HélèneUpdated 4 Jun 2024
… comprises all results concerning biochemical quantification and sequencing data of semi-hard cheeses sampled throughout making and ripening.
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Données de réplication pour : Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area
Theil, SébastienUpdated 16 Sept 2023
Lien vers la fiche source Genome sequence, annotations and data analyses related to the publication.
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Lactic4Safe : role of bacterial microbiota in the environment, raw milk, and artisanal uncooked pressed cheese, as well as the impact of farming, milking, and cheese-making practices on the colonization of cheese by zoonotic bacterial pathogens
Chochois, VincentUpdated 15 Apr 2025
… The microbiological quality of raw milk cheeses is defined in Europe by Regulation (EC) No. 2073/2005. In …
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Adaptation strategies to manage summer forage shortages improve animal performance and better maintain milk and cheese quality in grass- versus corn-based dairy systems - Supplemental material
Bouchon, MatthieuUpdated 18 Sept 2024
… It contains additional information on animal performances, milk and cheese physico-chemical composition and cheeses sensory analyses.
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Data and analysis workflow for rind color heterogeneity and microbiota characterisation in the PDO smear-ripened Munster cheese
Martin, Amandine J.Updated 9 Sept 2024
… To do so, the evolution of the color of 33 Munster cheeses was monitored during storage. In addition …
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Data from "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry
Jardin, JulienUpdated 26 Sept 2022
… Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry. Authors …
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Replication data for: A selection process based on the robustness of anti-Listeria monocytogenes activity reveals two strains of Carnobacterium maltaromaticum with biopreservation properties in cheese
Borges, FrédéricUpdated 6 Dec 2024
… Challenge tests in Camembert and Saint-Nectaire cheese were also carried out.
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Microorganisms growth
Swennen, DominiqueUpdated 22 Nov 2023
Lien vers la fiche source Microorganisms growth data expressed as colony-forming unit per g of cheese.
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cheese_iron_concentrations_survey
Herve, VincentUpdated 4 May 2025
Lien vers la fiche source Literature survey focusing on the concentration of iron in cheese (mg/kg). This …
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Données de réplication pour : Microbial multiomics approach in understanding blue-veined cheeses bitterness
Theil, SébastienUpdated 13 Jan 2026
Lien vers la fiche source Microbial multiomics approach in understanding blue-veined cheeses bitterness Abstract Blue-veined cheeses …
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Supplemental Tables for Manzocchi et al., 2021. Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese. Journal of Dairy Science. https://doi.org/10.3168/jds.2020-19738
Manzocchi, ElisaUpdated 15 Feb 2021
… sensory properties and chemical composition of milk and cheese. Journal of Dairy Science, in press, https://doi.org …
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