نتایج جستجو برای: enzyme modified cheese

تعداد نتایج: 493457  

Journal: :Asian-Australasian journal of animal sciences 2016
Kyoung-Hee Choi Heeyoung Lee Soomin Lee Sejeong Kim Yohan Yoon

Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low mo...

2015
Na-Kyoung Lee Bo Ram Mok Renda Kankanamge Chaturika Jeewanthi Yoh Chang Yoon Hyun-Dong Paik

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

Journal: :Journal of dairy science 2006
S K Garimella Purna A Pollard L E Metzger

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening....

Journal: :Journal of food protection 2010
Edna Froeder Arcuri Fabiola Fonseca Angelo Marta Fonseca Martins Guimarães Régine Talon Maria de Fatima Borges Sabine Leroy Gérard Loiseau Carla Christine Lange Nélio José de Andrade Didier Montet

A group of 291 Staphylococcus aureus isolates from mastitic cow's milk (n = 125), bulk tank milk (n = 96), and Minas frescal cheese (n = 70) were screened for staphylococcal enterotoxin (SE) genes (sea, seb, sec, sed, see, seg, seh, sei, selj, and sell) and for the tst-1 gene encoding staphylococcal toxic shock syndrome toxin 1 by PCR assay. A total of 109 (37.5%) of the isolates were positive ...

2010
Hai Kuan Wang Cheng Dong Yong Fu Chen Li Min Cui Ping Zhang

Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 ...

2006
G. Leitner O. Krifucks U. Merin Y. Lavi N. Silanikove

The effects of separate infection with four major pathogens frequently associated with the occurrence of subclinical mastitis in cows (Staphylococcus aureus, S. chromogenes, Escherichia coli and Streptococcus dysgalactiae) on milk quality for cheese production were studied for quarters of the same animal. Infection increased somatic cell count (SCC), modified leucocyte distribution, decreased l...

Journal: : 2023

Abstract The equilibrium stress, decay relaxation time, viscosity, modulus of elasticity, and are major characteristics viscoelastic food materials therefore a modified mechanical model was used in this current research for the properties’ evaluation Kashkaval cheese. Also, chemical composition (fat content, moisture, protein water activity, salt, acidity), inside-outside color cheese were stud...

In the present work, a new branch of biotechnological advantage of the latex of an endemic perennial plant, Euphorbia microsciadia has been introduced. A novel cysteine protease, designated as microsciadin, was purified from the latex of Euphorbia microsciadia by a combination of sequential usage of SP-Sepharose Fast Flow column in two different pHs and a final gel filtration ...

Journal: :Journal of dairy science 2001
M I Kuo Y C Wang S Gunasekaran N F Olson

The effect of heat treatments on the meltability of cheese was investigated. Cheddar cheeses of different composition and low-moisture, part-skim Mozzarella cheese were studied at 1, 3, 6, and 12 wk of aging. Cheese samples were heated to 60 degrees C and held for 0, 10, and 20 min before allowing the melted cheese to flow. Mean meltabilities, over all ages, of both Cheddar and Mozzarella chees...

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