نتایج جستجو برای: iranian white cheese

تعداد نتایج: 228815  

Journal: :Journal of food science 2014
Tareq M Osaili Anas A Al-Nabulsi Amin N Olaimat Reyad R Shaker Mohammad Taha Richard A Holley

Escherichia coli O157:H7 is a major foodborne pathogen that causes severe disease in humans. Survival of E. coli O157:H7 during processing and storage of white brined cheese was investigated. Cheeses were prepared using pasteurized milk inoculated with a 4 strain E. coli O157:H7 cocktail (7 log(10) CFU/g) with or without yogurt starter culture (Lactobacillus delbrueckii ssp. bulgaricus and Stre...

Journal: :Emirates Journal of Food and Agriculture 2023

To explore the antioxidant potential of hen egg white lysozyme N-acetylmuramide Glycan hydrolase in full fat Mozzarella cheese, an experiment was conducted where control sample brined without addition lysozyme; while four samples were along with 0.02%;w/v (T1), 0.04%;w/v (T2), 0.06%;w/v (T3) and 0.08%;w/v (T4) lysozyme. The cheese measured through several methods, including 2, 2-azino-bis (3-et...

2010
Azza Ismail

Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a “farm to table” methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and gre...

Journal: :The British journal of nutrition 2004
Anne S Biong Hanne Müller Ingebjørg Seljeflot Marit B Veierød Jan I Pedersen

Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products on risk factors for CHD. The aim of the present study was to compare the effects of Jarlsberg cheese (a Norwegian variety of Swiss cheese) with butter on serum lipoproteins, haemostatic variables and homocysteine. A ...

2008
Anna Wedholm

Wedholm, A. 2008. Variation in milk protein composition and its importance for the quality of cheese milk. Doctoral dissertation. IS 978-91-85913-46-6, ISSN: 1652-6880 Variations within the bovine milk protein profile can have both positive and negative impacts on the quality of cheese milk. As main contributors to the cheese structure, the caseins are important for the cheese yield. During the...

Journal: :current medical mycology 0
نوشین سهرابی nooshin sohrabi department of biology, payame noor university, tehran, iranگروه زیست شناسی، دانشگاه پیام نور تهران، تهران، ایرا هانی قره کلی hany gharahkoli department of biology, payame noor university, tehran, iranگروه زیست شناسی، دانشگاه پیام نور تهران، تهران، ایران

background and purpose :aflatoxin m1, in milk and dairy products, is classified by the international agency for research on cancer as human carcinogens (class 2b). the aim of this study was to evaluate aflatoxin m1 contamination level in dairy products from iranshahr city, iran, using elisa technique. materials and methods: in our study, 87 samples of milk, white cheese, yoghurt, and butter wer...

Journal: :journal of food quality and hazards control 0
m. zarei [email protected] s. maktabi department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran a. yousefvand department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran s. tajbakhsh department of food hygiene, faculty of veterinary medicine, shahid chamran university of ahvaz, ahvaz, iran

background: one of the adulterant practice in dairy industry is the use of a less costly type of milk such as cow and goat milk instead of more expensive ones especially sheep milk. the aim of the present study was to assess fraud identification of undeclared milk species in composition of sheep yogurt and cheese offered as “pure sheep” in iranian local markets. methods: samples of sheep yogurt...

Journal: :Egyptian Journal of Chemistry 2021

ABSTRACTOne of the most important criteria in any type cheese is its flavor and texture, which consequently affect quality, consumer choice acceptance. The ultra-filtrated (UF) white soft one very popular types Mediterranean region. This has some properties that do not meet preferences because lack also texture spreadable. So this study aimed to improve quality enhancing theflavor UF-white by i...

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