Our objective was to develop a rapid method for measuring fat, protein, solids, and salt content of Cheddar cheese using a mid-infrared (MIR) transmittance analysis. Currently, quality assurance is done using near-infrared (NIR). For MIR analysis, Cheddar cheese (about 9 g) was blended with a sodium metasilicate solution (about 85 g). Cheese was blended to a uniform particle size (about 3 to 4 ...

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...

Coxiella burnetii is common causative agent of Q fever in humans and animals. Although the main route of human infection is through inhalation of contaminated aerosols (dust), but oral transmission through contaminated raw milk and dairy products are also possible routes of infection. The aim of this study was to identify and determine the extent of contamination and prevalence of Coxiella burn...

Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different conce...

Background and Aim: Dairy products, especially cheese, are a suitable environment for the growth of pathogenic bacteria that cause disease after being transmitted to humans. Escherichia coli is one of the microbial agents in traditional cheese that causes human disease. The aim of this study was to evaluate the contamination rate of traditional cheeses with E.coli and to determine their antibio...

in this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. results of statistical analysis showed that the type of starter culture had a signific...