Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

The thermophilic streptococci are dominant members of the microflora of several types of cheese produced with a natural starter. A total of 205 isolates of thermophilic streptococci were obtained from 70 samples of white cheese which had been collected from producing areas of different regions of Syria during 2009 and 2010. The isolates were cocci gram positive and catalase negative. From these...

Copepods and brine shrimp, which represent different species of zooplankton with similar inertial time constant, can behave very differently when subjected to velocity gradients in unsteady or turbulent flows. Upon sensing hydrodynamic disturbances, copepods can respond with rapid acceleration and high speed. Brine shrimp, on the other hand are more passive and capable of only small relative sw...

Brine shrimp are aquatic crustaceans belonging to a genus of Artemia. This organism is widely used for testing the toxicity of chemicals. In this study, brine shrimp were evaluated as an infection model organism to study bacterial virulence. Artemia nauplii were infected with various pathogenic bacteria, such as Vibrio vulnificus, Pseudomonas aeruginosa, Burkholderia vietnamiensis, Staphylococc...

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