This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese whey. It also determine suitability goat's milk for cheese. The physicochemical composition hygienic raw were studied, as well fatty acid profile nutritional indices Traditional cheeses produced from bulk two farms in three samples. results confirmed that husbandry ...

The aim of the present study was to investigate physicochemical and microbiological profile indigenous sheep’s milk with potential for production artisanal cheese. data showed changes in lactation stages (between April August) up 2 hours following manual production. quality raw brined cheese using traditional technology assessed. amount dry matter was21.36% 19.85% August at end lactation. fat c...

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...

The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 + 40 °C) for a period 6 months were evaluated. samples stable from microbiological point view when up to °C. growth microorganisms was significant after 1-month storage at +40 °C (P < 0.05). dry matter, fat protein contents increased the pH-values decrea...

Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at -27 °C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that wa...

This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants cheeses were analysed for their parameters. From pathogenic microflora following parameters examined: a total number Coliforms, E. coli, staphylococci, Molds, Yeast, Listeria and Salmonella. lactic acid bacteria Lactococcus Lactobacillus bacteria. In all examined cheese samples not...

saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...

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...

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...