kashkaval
Selected indexed studies
- Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese. (Foods, 2020) [PMID:32503193]
- Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits. (Microorganisms, 2021) [PMID:33668910]
- Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese. (J Ind Microbiol Biotechnol, 2005) [PMID:16091941]
_Worker-drafted node — pending editorial review._
Connections
kashkaval helps
Sources
- Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese. (2020) pubmed
- Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits. (2021) pubmed
- Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese. (2005) pubmed
- [Amino acid composition of kashkaval (cheese made of sheep milk) treated with antimold agents]. (1982) pubmed
- A newly discovered bacteriocin produced by Enterococcus faecalis 3915. (2010) pubmed
- Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. (2016) pubmed
- [Enterococci and coliforms in yellow sheep cheese]. (1983) pubmed
- [Identification of the proteins in white brined and yellow cheese]. (1980) pubmed
- [Changes in the fats in yellow cheese treated with surface antimold agents]. (1982) pubmed
- Efficacy of Chicken Pepsin as a Milk Clotting Enzyme (1). (1978) pubmed