We introduce mCP nets, an extension of the CP net formalism to model and handle the qualitative and conditional preferences of multiple agents. We give a number of different semantics for reasoning with mCP nets. The semantics are all based on the idea of individual agents voting. We describe how to test optimality and preference ordering within a mCP net, and we give complexity results for suc...

Exopolysaccharide-producing Lactobacillus casei CG11 was isolated from soft, white, homemade cheese. In basal minimal medium, it produces a neutral heteropolysaccharide consisting predominantly of glucose (about 75%) and rhamnose (about 15%). Plasmid curing experiments revealed that exopolysaccharide production by strain CG11 is linked to a plasmid approximately 30 kb in size.

In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 N2 - 30 80 20 CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability overall acceptability monitored w...

Dairy products is considered the most complete foodstuff that provide human with of their vital needs. The aim this study to evaluate some chemical parameters and bacteriological quality traditional white soft cheese. Our finding indicates that, pH ranged between 5.72 7.25 an average 6.53, moisture percentage 37.76 % 54.95 45.03%, fat 1.2 4.3 2.36 %, protein 16.3 23.16 19.55 %. Ash 1.7% 2.8% 2....

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...

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...

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 ...

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...

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...