Effect of Ricotta Cheese Added with Cirus microcarpa Concentrated Solution as Coagulation Agent Replacement
نویسندگان
چکیده
منابع مشابه
Implementation of ricotta cheese production process in Tunisia
Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese producti...
متن کاملEffect of Toona microcarpa Harms Leaf Extract on the Coagulation System
Toona microcarpa Harms is a tonic, antiperiodic, antirheumatic, and antithrombotic agent in China and India and an astringent and tonic for treating diarrhea, dysentery, and other intestinal infections in Indonesia. In this study, we prepared ethyl-acetate extract from the air-dried leaves of Toona microcarpa Harms and investigated the anticoagulant activities in vitro by performing activated p...
متن کاملEvolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life
Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have b...
متن کاملEvaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the pro...
متن کاملShelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging
Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Gener...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food and Life
سال: 2020
ISSN: 2714-0865
DOI: 10.5851/fl.2020.e8