نتایج جستجو برای: koozeh cheese

تعداد نتایج: 9474  

Aflatoxin M1 (AFM1) is a category of poisonous compounds found in milk and dairy products. The target of our research is to determine incidence and risk assessment AFM1 through the consumption of cheese in Hamadan province of Iran. Seventy cheese samples including cream cheese (n = 30) and Iranian white cheese (n = 40) were collected from different regions of Hamadan province, Iran and tested f...

2017
Luisa Pulinas Carlo Spanu Ilenia Idda Ignazio Ibba Gavino Nieddu Salvatore Virdis Christian Scarano Francesca Piras Nadia Spano Gavino Sanna Enrico Pietro Luigi De Santis

The present work was aimed to define and validate farmstead production of lactose-free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amo...

2016
Jean-Pierre Royet David Meunier Nicolas Torquet Anne-Marie Mouly Tao Jiang

The study of food aversion in humans by the induction of illness is ethically unthinkable, and it is difficult to propose a type of food that is disgusting for everybody. However, although cheese is considered edible by most people, it can also be perceived as particularly disgusting to some individuals. As such, the perception of cheese constitutes a good model to study the cerebral processes ...

2007
Carlos D. Pereira Olga Díaz Angel Cobos

The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained by ultrafiltration of skimmed whey and Sorelho. The clarification by-products were obtained after the treatment of the skimmed w...

2015

This research was carried out at the laboratories of Food Science Department, Faculty of Agriculture, Damascus University, to investigate the effect of high temperatures on accelerating the ripening of kachcaval cheese, through determining the chemical and sensory indicators of ripened cheese using three temperatures (16°C, 20°C for a week) then completing the ripening process up to 60 days at ...

Journal: :Journal of dairy science 2004
J Serrano G Velazquez K Lopetcharat J A Ramírez J A Torres

A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, sha...

2012
Ljubica Tratnik Jagoda Šušković Rajka Božanić Blaženka Kos

Cottage cheese was produced from reconstituted skimmed milk powder Fer­ mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese pro...

Journal: :Journal of dairy science 2013
S Peng W Hoffmann W Bockelmann J Hummerjohann R Stephan P Hammer

The fate of 5 different Escherichia coli strains, including 3 Shiga toxin-producing E. coli (STEC) strains, was analyzed during the production and ripening of semihard raw milk cheese. The strains, which were previously isolated from raw milk cheese, were spiked into raw milk before cheese production at 2 different levels (approximately 10(1) and 10(3) cfu/mL, respectively). Two cheese types we...

Journal: :The Journal of dairy research 2004
Vesna Cerkvenik Bogdan Perko Irena Rogelj Darinka Z Doganoc Valentin Skubic Wim M J Beek Henk J Keukens

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin...

2015
Zuzana Burdikova Zdenek Svindrych Jan Pala Cian D. Hickey Martin G. Wilkinson Jiri Panek Mark A. E. Auty Ammasi Periasamy Jeremiah J. Sheehan

Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) d...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید