منابع مشابه
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample ...
متن کاملCharacteristics of Gouda cheese supplemented with fruit liquors
This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripen...
متن کاملvibration cutting and elliptical ultrasonic vibration assisted turning of in738 work-pieces
vibration cutting (vc), elliptical vibration cutting (evc) and ordinary cutting (oc) of in738 work-pieces have been experimentally investigated in the present research. the experiments were carried out by using single crystal diamond tool and ultra-precision cnc lathe. vibration frequency is 36.16khz and the amplitude is . the influence of various cutting parameters including cutting speed, fee...
متن کاملAn outbreak of E. coli O157:H7 hemorrhagic colitis associated with unpasteurized gouda cheese.
BACKGROUND A cluster of E. coli O157:H7 hemorrhagic colitis was identified in metro Edmonton, Alberta through notifiable disease surveillance in late 2002. METHODS Environmental health officers collected food histories and clinical information from cases in the cluster. The provincial public health laboratory conducted pulsed field gel electrophoresis (PFGE) analysis on E. coli O157:H7 isolat...
متن کاملVibration-assisted Compaction of Biomass
The biomass extrusion process for making biomass briquettes or logs normally requires large amounts of energy to overcome the springback of the material and friction with the die surface. Also, the products readily expand and disintegrate because of the retention of internal stresses. In this study, tests on vibration-assisted compaction of biomass were performed as a method to reduce the energ...
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: Czech Journal of Food Sciences
سال: 2012
ISSN: 1212-1800,1805-9317
DOI: 10.17221/190/2009-cjfs