The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1990s to investigate the extent of any change in sodium content in relation to reformulation targets. The sodium contents of 130 Australian processe...

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...

the objective of this study was to identify acinetobacter in a traditional cheese from west azarbaijan, iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. lypolysis and proteolysis characteristic of this bacteria and thus its role in ...

Processed foods are recognized as a major contributor to high dietary sodium intake, associated with increased risk of cardiovascular disease. Different public health actions are being introduced to reduce sodium content in processed foods and sodium intake in general. A gradual reduction of sodium content in processed foods was proposed in Slovenia, but monitoring sodium content in the food su...

In Italy, in ten years, the national production of sheep’s cheese has gone from 60 thousand tons to almost 80 at present, a sign lively dynamism sector mainly due growth demand. The significant leap is accompanied by that consumption and pecorino (fresh seasoned), which, together with fresh ricotta, gaining acceptance international markets. objective paper examine, study area southern consumer ...

The purpose of this study was to develop an in-vitro digestion protocol evaluate the antioxidant potential peptides found in processed cheddar cheese using enzymes. We first studied and angiotensin-converting enzyme (ACE) inhibition activities with addition spices e.g., cumin, clove, black pepper made from buffalo milk ripened for 9 months. Then we conducted vitro by gastric duodenal Freeze-dri...

Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...

the effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (da), starter culture (sc) and their combination method (cm) on physicochemical, yield, texture, color and sensory properties of the product were compared. chemical analyses of samples revealed that the sc cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recover...

The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C4) concen...

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...