OBJECTIVE The primary aim of the present study was to examine the effectiveness of daily consumption of vitamin D3-enriched, reduced-fat Gouda-type cheese on 25-hydroxyvitamin D (25(OH)D) concentration in postmenopausal women. Health-related quality of life (HRQL) indices were examined as secondary outcomes. DESIGN This is a single-blinded (i.e., to study participants), randomized, controlled...

The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation. 50% saturation exhibited maximum activity (MCA), along 1.56 purification fold, and 78.84% recovery. From SDS-PAGE analysis, protease showed two bands a molecular mass 24 kDa 2...

This article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage coriander). Brynza cheese was used as the basis for recipe. By chemical composition with vegetable, has a significantly higher protein content (26.27 g/100g), while fat is lower (14.98 g/100g). There high amino acids fatty (PUFA 6%, MUFA 24%). During prolonged storage...

The reliability and validity of an Estimated Daily Intake Scale for Fat (EDIS-F) used to measure daily intake of fat in a participant's diet was tested. A Cronbach's alpha was used to determine the reliability of the EDIS-F. To determine the validity of this scale, scores on this scale were correlated with known factors related to daily intake of fat (e.g., ratings of liking for a high fat food...

Separation of milk fat in small globules (SG) (diameter lower than 2 μm) and in large globules (LG) (diameter higher than 2 μm) was realized by a patented process using special ceramic microfiltration membranes. Transformations in drinking milks, yoghourts, sour cream, camembert, Swiss cheese and butters were realized from milks of which the fat content was adjusted either by reference cream or...

Objective: There is strong evidence that a high fat intake causes cholesterol increases in human body. We all know levels cardiovascular diseases. This study was aimed to investigate the content cheddar cheese which coagulated with Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v).

The effect of kefir supplementation on the characteristic mozzarella cheese was investigated. Kefir is a fermented milk product that contains lactic acid bacteria, acetic and yeast. quality has strongly influenced level kefir. characteristics with addition were studied by measuring pH value, moisture content, protein fat total viable count, bacterial count. experimental design completely random...