Galotyri is a traditional Greek Protected Destination of Origin (PDO) cheese. It is a soft, white, acid – curd, spread cheese. In the present study, the effect of two natural antimicrobial substances, nisin and natamycin, as well as their combinations, were assessed on the quality, freshness and shelf-life extension of fresh Galotyri cheese, during its refrigeration storage (4 C). Galotyri samp...

The paper presents the results of study into composition and properties milk in black and- white dairy cows improved using black-and-white Holsteins different lines. It has been found that Vis Ideal line produce with a high casein phosphorus content, Poseidon give content whey proteins, Annas Adema lactose calcium content. Milk from is most suitable for production high-quality products such as ...

This study was conducted on 60 samples of local dairy products from fresh unsalted white sheep cheese, locally manufactured pasteurized and non-pasteurized, as well salted cheese found in the markets Samarra city.For period form January to March 2021, which microbial tests were carried out, included total bacterial number, count Coliform, number molds. Research results showed a high content Mic...

Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

The thermophilic streptococci are dominant members of the microflora of several types of cheese produced with a natural starter. A total of 205 isolates of thermophilic streptococci were obtained from 70 samples of white cheese which had been collected from producing areas of different regions of Syria during 2009 and 2010. The isolates were cocci gram positive and catalase negative. From these...

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