The objective of this study was to compare the environmental impact of Jersey or Holstein milk production sufficient to yield 500,000 t of cheese (equivalent cheese yield) both with and without recombinant bovine somatotropin use. The deterministic model used 2009 DairyMetrics (Dairy Records Management Systems, Raleigh, NC) population data for milk yield and composition (Jersey: 20.9 kg/d, 4.8%...

Viability of probiotic bacteria in food during maintenance and time of consuming in food has become a challenge in food hygiene and technology and is important for representing their beneficial health effects. The aim of this study was to determine the survival of probiotic Enterococcus faecium derived from Koopeh cheese added to industrial Iranian ultra-filtrated (UF) cheese and screening for ...

The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inocul...

The cincho artisanal cheese was dehydrated at drying temperature (50 °C, 55 °C and 60 °C), air velocity (0 m/s, 0.5 1 m/s), particle size (0.5 mm, 25 50 mm). final moisture content water activity values of dried ranged from 2.74 % to 4.67 0.23 0.43, respectively.  microbiological analysis raw sample showed the presence total coliform microorganisms (5.15 log FCU), molds yeasts (4.99 lactob...

In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to disseminate, explore and discuss the state of the science on the relationship between regular fat d...

The purpose of the present investigation was to assess differences in quality characteristics famous cheese types produced Thrace region and labeled with a geographical indication or not. different physicochemical properties, mineral content, fatty acid composition Ezine Cheese Edirne Feta Cheese, Malkara Aged Kaşar were determined. obtained data compared some specifications stated registration...

Viability of probiotic bacteria in food during maintenance and time of consuming in food has become a challenge in food hygiene and technology and is important for representing their beneficial health effects. The aim of this study was to determine the survival of probiotic Enterococcus faecium derived from Koopeh cheese added to industrial Iranian ultra-filtrated (UF) cheese and screening for ...