FROM OUR SPECIAL CORRESPONDENT, From Our Cricket Correspondent, FROM OUR ASSOCIATION FOOTBALL CORRESPONDENT, From Our Racing Correspondent, FROM OUR GOLF CORRESPONDENT, FROM OUR ROWING CORRESPONDENT, FROM OUR ATHLETICS CORRESPONDENT, From Our Political Correspondent, FROM OUR OWN CORRESPONDENT, FROM OUR AERONAUTICAL CORRESPONDENT, FROM OUR CORRESPONDENT, FROM A CORRESPONDENT, From Our Own Correspondent, FROM OUR PHILATELIC CORRESPONDENT, From Our Labour Correspondent, FROM OUR LABOUR CORRESPONDENT, FROM OUR POLITICAL CORRESPONDENT, From Our Special Correspondent, From Our Correspondent, A. P. HERBERT., G. W. LILBURN., WILLIAM AITKEN., H. D. WALSTON, Yours faithfully, , From Our Association Football Correspondent, FROM OUR SALE ROOM CORRESPONDENT, FROM A GARDENING CORRESPONDENT, FROM A COLLECTOR, By Our City Editor, FROM LLOYD'S,
... Gaulle Enemies Of M. Pflimlin Renew Dismissal Campaign, Gruyères, The Place Where They Make IT, £2,000 ...
1958 - Gale Group | TDA
Michael G. Casey, Jean Pierre Häni, Josef Gruskovnjak, W. Schaeren, Daniel Wechsler,
... non-starter lactic acid bacteria (NSLAB) of Swiss Gruyère cheese was studied in three factories over a ... isolates of NSLAB from raw milk, skimmilk and Gruyère cheese were characterised at both the species and ... lactic acid bacteria / NSLAB / L. casei / L. rhamnosus / Gruyère cheese 摘要 -原产地命名保护的 Gruyère 干酪中非发酵剂乳酸菌的特性研究。系统地研究了由 3 个工厂生产的瑞士 Gruyère 干酪在 6 个月成熟期内非发酵剂乳酸菌 (NSLAB) 的生物多样性。 从原料奶、脱脂乳和 Gruyère 干酪中共分离出 1099 株非发酵剂乳酸菌，这些菌株均鉴定到 种和株。 90% 以上的分离菌株属于干酪乳杆菌 (Lactobacillus ... 脱脂乳和发酵剂进行了详细地分析，在发酵剂的培养物中没有发现非发 酵剂乳酸菌，相反在原料奶中则发现了许多不同基因类型的乳酸菌。在干酪中所分离的非 发酵剂乳酸菌的基因类型几乎全部来源于原料奶。 非发酵剂乳酸菌 (NSLAB) / Gruyère 干酪 / 干酪乳杆菌 / 鼠李糖乳杆菌 / 干酪Résumé -Caractérisation des bactéries lactiques ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2006 - EDP Sciences | Dairy Science & Technology
The free amino acid development of Appenzeller, Emmentaler, Gruyère, Raclette, Sbrinz and Tilsiter chee se is described. ... by 140-290 mg kg-I per day.Gruyère shows the highest increase for 15 amino acids, ... for asparagine, alanine and methionine.cheese / Appenzeller / Emmentaler / Gruyère / Raclette / Sbrinz / Tilsiter / free amino acid Résumé -Développement ... acides aminés libres dans les fromages appenzell, emmental, gruyère, raclette, sbrinz et tilsit.Le présent travail traite ... libres dans des fromages de type Appenzell, emmental, gruyère, raclette, sbrinz et tilsit.Durant les 5 premiers ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
1997 - EDP Sciences | Dairy Science & Technology
R. Grappin, Jean‐Louis Berdagué,
... récemment sur l'affinage et la qualité du gruyère de Comté, cet article résume et discute les ... aminés libres et en très petits peptides. fromage -gruyère de Comté -affinage -composition -qualitéSummary -Ripening and quality of gruyère de Comté cheese.VIII.Synthesis and conclusions.Following ... dealing with the ripening and the quality of gruyère de Comté cheese, this paper summarizes and discusses ... intensity and witli the presence of cracks. cheese -gruyère de Comté -ripening -composition -qualityChaque mois, 4 séries ...
1989 - EDP Sciences | Dairy Science & Technology
Romdhane Karoui, Jacques-Olivier Bosset, Gérard Mazerolles, Asylbek Kulmyrzaev, Éric Dufour,
... of the cheeses. In a second step, 25 Gruyère Protected Denomination of Origin (PDO) cheeses manufactured at different altitudes in Switzerland, i.e., 11 Gruyère PDO cheeses from the lowlands (<800 m), eight Gruyère PDO cheeses from the highlands (1100–1500 m) ... cost and efficient for the geographic determination of Gruyère cheeses.
Tópico(s): Meat and Animal Product Quality
2004 - Elsevier BV | International Dairy Journal
Agnès Delacroix-Buchet, S. Foumier,
... à "activation du système plasmine-plasminogène.fromage 1 Gruyère 1 chymosine 1 paramètre de fabrication 1 protéolyse Summary -Proteolysls and texture of Gruyère-type cheese.Il.Influence of chymosln and cheese- ... two small cheeses were made under experimental scale Gruyère cheese process.The influence of cooking temperature, drawing ... due to an increase in plasmin activity.cheese / Gruyère / chymosin / cheesemaklng parameter / proteolysis
Tópico(s): Fermentation and Sensory Analysis
1992 - EDP Sciences | Dairy Science & Technology
The flavour of a typical sample of Gruyère cheese and that of a Gruyère exhibiting a potato-like off-flavour was examined by instrumental and sensory analyses. Based on the results ... and phenylacetic acid form the typical flavour of Gruyère cheese. The potato-like character of the sample ...
Tópico(s): Advanced Chemical Sensor Technologies
2001 - Elsevier BV | International Dairy Journal
Potent odorants of a typical sample of Gruyère cheese and of a Gruyère exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The studies of sensory models revealed ... and phenylacetic acids comprise the typical flavour of Gruyère cheese. The potato-like character of one sample ...
Tópico(s): Biochemical Analysis and Sensing Techniques
2001 - Elsevier BV | International Dairy Journal
Élisabeth Guichard, Jean‐Louis Berdagué, R. Grappin, Nicolas Fournier,
Ripening and quality of « Gruyère of Comté» cheese.Change in the amounts of volatile compounds because of season of manufacture and ripening conditions A number of 24 cheeses of Gruyère de Comté representing 6 batches of 4 cheeses ...
Tópico(s): Horticultural and Viticultural Research
1987 - EDP Sciences | Dairy Science & Technology
Dominique Lefier, R. Grappin, G. Grosclaude, G. Curtat,
... une pâte plus souple.De ce fait, ce gruyère à faible teneur en sodium permet d'élargir ... consommateurs contraints à une alimentation hyposodée.Mots clés: Gruyère de Comté -Fromage hyposodé
Tópico(s): Phosphorus and nutrient management
1987 - EDP Sciences | Dairy Science & Technology
J.O. Bosset, M. Collomb, R. Sieber,
... a pool of five mature, first class Swiss Gruyère cheeses. The analysis of the outer zone (including ... in two zones of eight first class Swiss Gruyère cheese over a 12-month ripening period. Quantitative ...
Tópico(s): Meat and Animal Product Quality
1993 - Elsevier BV | LWT
Doris Jaros, J. Petrag, Harald Rohm, F. Ulberth,
... of unsaturated fatty acids. In experiments using mature Gruyère and emulsifying salts, processed cheeses made from summer Gruyère were less firm than processed winter Gruyère. The results indicate that fat composition strongly affects ...
Tópico(s): Proteins in Food Systems
2001 - De Gruyter | Applied Rheology
Produção Nacional
Revisado por pares
Maria Beatriz Abreu Glória, Silvana R. Vale, Otacílio L. Vargas, James F. Barbour, Richard A. Scanlan,
... 160 g/100 L were added to cheesemilk. Gruyere cheese was manufactured, ripened, and analyzed for nitrate, ... nitrosodimethylamine and N-nitrosodiethylamine in the cheese. Keywords: Gruyere cheese; nitrate; nitrite; nitrosamine
Tópico(s): Identification and Quantification in Food
1997 - American Chemical Society | Journal of Agricultural and Food Chemistry
Aline I. Moser, Karl Schafroth, Léo Meile, Lotti Egger, René Badertscher, Stefan Irmler,
... in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions ... during 6 months of ripening in eight Swiss Gruyère-type cheeses using a culture-independent typing method. ...
Tópico(s): Meat and Animal Product Quality
2018 - Frontiers Media | Frontiers in Microbiology
Jean‐Louis Berdagué, R. Grappin, Gabriel Duboz,
... r = 0,50) en fin d'affinage.fromage -gruyère de Comté -qualité -lainure -ouverture Summary -Ripening and quality of gruyère de Comté cheese.VII.-Presentation : openness (eyes) and ... 0.50) at the end of ripening.cheese -gruyère de Comté -quality -split defect -eyes
Tópico(s): Agriculture and Rural Development Research
1989 - EDP Sciences | Dairy Science & Technology
Anna K. H. Hirsch, Mary McClintock, G. Mocquot,
... was obtained by examining fifty-one samples of Gruyère cheese, 78% of which were contaminated with clostridia. ...
Tópico(s): Gut microbiota and health
1952 - Cambridge University Press | Journal of Dairy Research
J.P. Dumont, Gabriele Pradel, Sylviane ROGER, J. Adda,
Traditionnellement les fromages a pâte cuite du type Gruyere ou Emmental sont consommes soit comme tels ou ...
Tópico(s): Fermentation and Sensory Analysis
1976 - EDP Sciences | Dairy Science & Technology
Gregory K. Zerfiridis, Anne Vafopoulou-Mastrogiannaki, E. Litopoulou‐Tzanetaki,
Information is provided on the quality of Greek Gruyere cheese over 6-mo ripening.The pH and ...
Tópico(s): Biopolymer Synthesis and Applications
1984 - Elsevier BV | Journal of Dairy Science
R. Grappin, Jean‐Louis Berdagué, André Dasen, R. Jeunet, Gabriel Duboz,
... l'évolution des principales caractéristiques physico-chirniques du Gruyère de Comté au cours de l'affinage, et ...
1987 - EDP Sciences | Dairy Science & Technology
Jean‐Louis Berdagué, R. Grappin, Gabriel Duboz,
... l'évolution moyenne des principales caractéristiques physicochimiques du Gruyère de Comté à différents stades d'affinage.Les ...
Tópico(s): Agriculture and Rural Development Research
1987 - EDP Sciences | Dairy Science & Technology
La flore microbienne de la morge du Gruyère de Comté a été étudiée sur 6 lots de fromages issus de 6 fromageries différentes.Les prélèvements de morge ont été effectués par ...
Tópico(s): Botanical Research and Applications
1988 - EDP Sciences | Dairy Science & Technology
P. A. Portnoi, Anita MacDonald,
... Teddington, UK (LGC Limited) analysis) and galactose were: Gruyere (five samples); Emmental (block, sliced and grated) (16 ... other mature Cheddar cheeses, Gouda and Edam. Conclusions: Gruyere, Emmental, Jarlsberg, Italian Parmesan (Parmigiano Reggiano and Grana ...
Tópico(s): Amino Acid Enzymes and Metabolism
2009 - Wiley | Journal of Human Nutrition and Dietetics
J Meyer, Ueli Bütikofer, Barbara Walther, Daniel Wechsler, R. Sieber,
... extra-hard and hard cheeses Berner Hobelkäse, Le Gruyère, and Emmentaler were investigated. Three loaves of each ... end of the investigated period for Tilsiter and Gruyère. The ratio of VPP/IPP decreased during ripening ...
Tópico(s): Insect Utilization and Effects
2009 - Elsevier BV | Journal of Dairy Science
Michael G. Casey, J.O. Bosset, Ueli Bütikofer, Marie‐Therese Fröhlich‐Wyder,
The addition of pyruvate to Gruyere-type cheese milk significantly increased cheese aroma. This effect was accompanied by a decrease in the concentration of some amino acids, ...
Tópico(s): Meat and Animal Product Quality
2003 - Elsevier BV | LWT
Romdhane Karoui, Gérard Mazerolles, J.O. Bosset, J. DeBaerdemaeker, Éric Dufour,
... cell, was evaluated for the authentication of 25 Gruyère PDO and L'Etivaz PDO cheeses produced at ...
Tópico(s): Advanced Chemical Sensor Technologies
2007 - Elsevier BV | Food Chemistry
Jaime Daniel Babot, Maximiliano Hidalgo, Eloy Argañaraz-Martínez, María C. Apella, Adriana Pérez Chaia,
... plate count methods were compared in a commercial Gruyère cheese. The results showed that this method can ...
Tópico(s): Genomics and Phylogenetic Studies
2011 - Elsevier BV | International Journal of Food Microbiology
Georgios Vagenas, Ioannis G. Roussis,
... than the ripened one (60 days old). Cow Gruyere-type cheese, ewe Gruyere-type cheese, and a goat semi-hard cheese ...
Tópico(s): Advanced Chemical Sensor Technologies
2011 - Marcel Dekker | International Journal of Food Properties
Rania Anastasiou, Pauline Leverrier, I KRESTAS, A. Rouault, G. Kalantzopoulos, Patrick Boyaval, E. Tsakalidou, G JAN,
... propionibacteria are present in Graviera Kritis, a traditional Gruyère-type cheese made without added propionic starter. Ten ... freudenreichii subsp. shermanii species. Because of the stressing Gruyère technology, which includes cooking at 52 to 53 ° ...
Tópico(s): Microbial Metabolic Engineering and Bioproduction
2006 - Elsevier BV | International Journal of Food Microbiology
Rémy Grappin, Dominique Lefier, André Dasen, Sylvie Pochet,
Gruyère de Comté is a Swiss-type, hard cheese, made of raw milk and produced exclusively in ...
Tópico(s): Food composition and properties
1993 - Elsevier BV | International Dairy Journal