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STUDIES REGARDING THE IMPORTANCE OF MILK BACTOFUGATION IN OBTAINING GOUDA CHEESE WITH SPICES

. Eng. Alexandra Majdik

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.027View metrics

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Title
STUDIES REGARDING THE IMPORTANCE OF MILK BACTOFUGATION IN OBTAINING GOUDA CHEESE WITH SPICES
Authors
. Eng. Alexandra Majdik
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2013
Pages
261 - 264 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References16

  1. Alexandra Noje, Mihaela- Adriana Ti ţa, Ovidiu Tiţa, - Physical chemical modification occuring during Gouda nature cheese maturation, 10th International Multidisciplinary Scietific GeoConference SGME 2010, 20- 26 June, Bulgaria, ISBN 10:954-91818-1-2; ISBN 13:978-954-91818-1-4, pp. 1187-1190.

  2. Lonnerdal B, - Human milk p roteins: key components for the biological activity of human milk., 2004, Adv. Exp. Med. Biol. 554: pp:11-25.

  3. León-Sicairos N, López -Soto F, R eyes-López M, Godínez -Vargas D, Ordaz - Pichardo C, de la Garza M . - Amoebici dal activity of milk, apo -lactoferrin, sIgA and lysozyme., 2006, Clin. Med. Res. 4: pp:106-113.

  4. M. Tiţa, O. Tiţa & L. Oprean, - Researches concerning the cheese products, maturation and the impact of these researches on the improvement of the students, knowledge, 2nd Balkan Region Conference on Engineering Education, Bridges for Co- operation in Engineering Education, 16–19 September 2003, Sibiu, Romania, I.S.B.N. 973-651-673-3, pp 237-239.

  5. M. Tiţa, O. Tiţa & L. Oprean, 2003, - The aditives behaviour in the milk industry and the role of the experimental results in the students’ education, 2nd Balkan Region Conference on Engineering Education, Bridges for Co- operation in Engineering Education, 16–19 September Sibiu, Romania, I.S.B.N. 973-651-673-3, pp. 234-236.

  6. Reddy KVR, Yedery RD, Aranha C - . Antimicrobial peptides: premises and promises; Review. 2004. Int. J. Antimicrob. Agents. 24: pp:536-547.

  7. Séverin S, Wenshui X - Milk bi ologically active components as nutraceuticals., 2005, Review. Crit. Rev. Food Sci. Nutr. 45: pp:645-656.

  8. Wang S, Ng TB, Chen T, Lin D, Wu J, Rao P, Ye X (2005). First report of a novel plant lysozyme with both antifungal and antibacterial activities. Biochem Biophy. Res. Commun. 327: pp: 820-827. REMARK: ,,Research conducted in the POSDRU/6/1.5/S/26 project financed from European Social Fund by Sectorial Operational Program Human Resources 2007 – 2013”

  9. Alexandra Noje, Mihaela- Adriana Ti ţa, Ovidiu Tiţa, - Physical chemical modification occuring during Gouda nature cheese maturation, 10th International Multidisciplinary Scietific GeoConference SGME 2010, 20- 26 June, Bulgaria, ISBN 10:954-91818-1-2; ISBN 13:978-954-91818-1-4, pp. 1187-1190.

  10. Lonnerdal B, - Human milk p roteins: key components for the biological activity of human milk., 2004, Adv. Exp. Med. Biol. 554: pp:11-25.

  11. León-Sicairos N, López -Soto F, R eyes-López M, Godínez -Vargas D, Ordaz - Pichardo C, de la Garza M . - Amoebici dal activity of milk, apo -lactoferrin, sIgA and lysozyme., 2006, Clin. Med. Res. 4: pp:106-113.

  12. M. Tiţa, O. Tiţa & L. Oprean, - Researches concerning the cheese products, maturation and the impact of these researches on the improvement of the students, knowledge, 2nd Balkan Region Conference on Engineering Education, Bridges for Co- operation in Engineering Education, 16–19 September 2003, Sibiu, Romania, I.S.B.N. 973-651-673-3, pp 237-239.

  13. M. Tiţa, O. Tiţa & L. Oprean, 2003, - The aditives behaviour in the milk industry and the role of the experimental results in the students’ education, 2nd Balkan Region Conference on Engineering Education, Bridges for Co- operation in Engineering Education, 16–19 September Sibiu, Romania, I.S.B.N. 973-651-673-3, pp. 234-236.

  14. Reddy KVR, Yedery RD, Aranha C - . Antimicrobial peptides: premises and promises; Review. 2004. Int. J. Antimicrob. Agents. 24: pp:536-547.

  15. Séverin S, Wenshui X - Milk bi ologically active components as nutraceuticals., 2005, Review. Crit. Rev. Food Sci. Nutr. 45: pp:645-656.

  16. Wang S, Ng TB, Chen T, Lin D, Wu J, Rao P, Ye X (2005). First report of a novel plant lysozyme with both antifungal and antibacterial activities. Biochem Biophy. Res. Commun. 327: pp: 820-827. REMARK: ,,Research conducted in the POSDRU/6/1.5/S/26 project financed from European Social Fund by Sectorial Operational Program Human Resources 2007 – 2013”

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