منابع مشابه
Paneer-An Indian soft cheese variant: a review.
Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, ...
متن کاملOccurrence of polychlorobiphenyls in buffalo mozzarella cheese from Campania (Italy).
Buffalo milk and mozzarella cheese produced in the Caserta and Salerno areas in Campania region have been investigated on the presence and the levels of polychlorobiphenyls (PCBs). Seven congeners, six non dioxin-like (NDL-PCBs nos. 28, 52, 101, 138, 153 and 180) and one dioxin-like (DL-PCB n. 118), were detected. PCBs were found at detectable levels in the 83% of the buffalo milk and in the 10...
متن کاملMinerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow
The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was esti...
متن کاملMilk Composition and Cheese Yield
When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...
متن کاملEffect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study
AIM The aim was to evaluate the salivary pH reversal phenomenon by chewing paneer and processed cheese after a chocolate challenge. MATERIALS AND METHODS Thirty caries-free children were randomly selected and divided into 2 groups: Control group was given processed cheese (Amul) and the experimental group was given paneer (Amul) after a chocolate challenge. After determining the resting saliv...
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ژورنال
عنوان ژورنال: Biotechnology & Biotechnological Equipment
سال: 2007
ISSN: 1310-2818,1314-3530
DOI: 10.1080/13102818.2007.10817492