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...

Escherichia coli O157:H7 is a major foodborne pathogen that causes severe disease in humans. Survival of E. coli O157:H7 during processing and storage of white brined cheese was investigated. Cheeses were prepared using pasteurized milk inoculated with a 4 strain E. coli O157:H7 cocktail (7 log(10) CFU/g) with or without yogurt starter culture (Lactobacillus delbrueckii ssp. bulgaricus and Stre...

background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes ...

BACKGROUND An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet. But low fat cheeses are usually characterized as havin...

Processing and storage (4 ± 1°C) quality of Low-fat buffalo mozzarella cheese (BMC) was evaluated with carboxymethyl cellulose (CMC) as fat replacer. Five treatments of BMC viz. Control full-fat cheese (6.0% milk fat; CFFC), Control low-fat cheese (<0.5% MF) without CMC (CLFC), Low-fat cheese with 0.2% CMC (LFC-1), 0.4% CMC (LFC-2) and 0.6% CMC (LFC-3) were comparatively evaluated. Melting time...

The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products ...

background and objectives: this study is the first research on the physiochemical characteristics, microbial population and microstructure of poosti cheese over 90-days of ripening. the main difference between poosti cheese and other types of traditional cheese is the skin, which is used for its storage. materials and methods: physicochemical characteristics including moisture, salt, ph, acidit...