The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3(rd), 30(th), 60(th) and 90(th) d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese sample...

Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically active microbiota and the related effects on proteolysis and synthesis of volatile components (VOC). Cheese slices were divided in nine sub-blocks, each one separ...

Stretchability is one of the most important functional properties of Mozzarella cheese, but no objective and widely accepted technique exists for evaluation; most of the cheese stretchability tests are influenced by the ambient conditions. This paper demonstrates a technique, which is novel and relatively simple, to evaluate the stretchability of Mozzarella cheese objectively. In an oil bath, m...

Dietary recommendations suggest decreased consumption of SFA to minimise CVD risk; however, not all foods rich in SFA are equivalent. To evaluate the effects of SFA in a dairy food matrix, as Cheddar cheese, v. SFA from a vegan-alternative test meal on postprandial inflammatory markers, a randomised controlled cross-over trial was conducted in twenty overweight or obese adults with metabolic ab...

Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...

Abstract Milk coagulum, made by mixing calcium chloride into warmed whole buffalo milk, was the subject of research its chemical and sensory qualities. The yield calcium-milk coagulum 25.7%, above soft cheese (19.9%). Calcium milk had following percentages water, total solids, acidity, carbs, proteins, ash, fat after being refrigerated for one day at 71 °C: 56.4%, 43.6%, 0.14 %, 4.5 20.27%, 1.4...