منابع مشابه
Microbial interactions in cheese: implications for cheese quality and safety.
The cheese microbiota, whose community structure evolves through a succession of different microbial groups, plays a central role in cheese-making. The subtleties of cheese character, as well as cheese shelf-life and safety, are largely determined by the composition and evolution of this microbiota. Adjunct and surface-ripening cultures marketed today for smear cheeses are inadequate for adequa...
متن کاملEvaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA
ABSTRACT Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residu...
متن کاملMicrobial Quality Evaluation of Awara (Soybean Cheese) Processed and sold at University of Maiduguri Campus
Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...
متن کاملEvaluation of the nutritional quality and microbiological analysis of newly developed soya cheese
The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...
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ژورنال
عنوان ژورنال: Potravinarstvo
سال: 2015
ISSN: 1337-0960
DOI: 10.5219/549