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...

After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...

increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. the aim of the present study was to evaluate the interactions (growth behavior and s...

5-Azacytidine (1 to 5 jug/ml) significantly inhibited mitosis of L1210 cells in culture only after 2 hr of incubation. The inhibition of mitosis was correlated to the inhibition of DNA synthesis. With asynchronous DON and LI210 cells, the cell-kill (inhibition of proliferative capacity) reached a saturation value at high doses of the drug. Any further increase in drug concentration did not resu...

Two experiments in the visual world paradigm investigated competition in sentence processing from dynamic eventrelated information about location. In Experiment 1, listeners viewed visual arrays with container objects like a bowl, jar, pan, and jug, while they heard sentences like “The boy will pour the sweetcorn from the bowl into the jar, and he will pour the gravy from the pan into the jug. ...

5-Azacytidine (1 to 5 jug/ml) significantly inhibited mitosis of L1210 cells in culture only after 2 hr of incubation. The inhibition of mitosis was correlated to the inhibition of DNA synthesis. With asynchronous DON and LI210 cells, the cell-kill (inhibition of proliferative capacity) reached a saturation value at high doses of the drug. Any further increase in drug concentration did not resu...

In this study, we present the first complete genome sequence of Lactobacillus rennini ACA-DC 565, a strain isolated from a traditional Greek overripened Kopanisti cheese called Mana. Although the species has been associated with cheese spoilage, the strain ACA-DC 565 may contribute to the intense organoleptic characteristics of Mana cheese.

Recent outbreaks of human tuberculosis in the United States caused by Mycobacterium bovis have implicated cheese originating in Mexico as a source of these infections. A total of 203 samples of cheese originating in Mexico were cultured, and M. bovis was recovered from one specimen. Therefore, M. bovis can be recovered from cheese and may be a source of human infections.

background and objective: during cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids. materials and methods: these enzymes save their activities in pasteurization temperature and also uht processing. in this study effect of number of pscyrotroph bacteria on physical and chemical properties on uf...

biogenic amines (ba) are nitrogenous compounds that possess biological activity. the source of production is the microbial decarboxylation of amino acids. this compounds are found in various types of cheese. the aim of this work was to evaluate the ba content of some traditional cheeses in west azerbaijan province iran. for this purpose, 70 samples of koopeh, 10 samples of lighvan and 5 samples...