This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants cheeses were analysed for their parameters. From pathogenic microflora following parameters examined: a total number Coliforms, E. coli, staphylococci, Molds, Yeast, Listeria and Salmonella. lactic acid bacteria Lactococcus Lactobacillus bacteria. In all examined cheese samples not...

The sensitivity of front-face fluorescence spectroscopy to determine light-induced sensory changes in Jarlsberg cheese was elucidated. The cheese was exposed to white fluorescent light from 0 to 48 h, followed by fluorescence (380 nm excitation) and sensory analysis. Significant changes in sensory properties occurred after 4 h of exposure, while spectral changes could be measured after 30min. C...

Background: Listeria monocytogenes is an important Gram-positive disease-causing bacterium existing in milk and dairy products. Inhibitory effects of Mentha pulegium essential oil at concentrations of 0.03, 0.015, and 0.0075% on growth of L. monocytogenes were studied in Iranian white cheese during 60 days of storage. Methods: Essential oil of M. pulegium plant, collected from north of Iran,...

Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking a...

Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese reduces its shelf-life and it is cause of dramatic organoleptic changes during storage. In this study we tested sonoelastography to evaluate texture changes of...

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...

In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The synbiotic biocatalyst freeze-dried and used an adjunct during production of functional soft white cheese. Free Lc. cells control cheese with commercial starter were for comparison. addition to fiber content 1.12%, made using showed higher cell viabilities in gastric intestinal phase...

The objective of this study was to determine the occurrence of antimicrobial resistance among Staphylococcus aureus and to estimate the presence of methicillin-resistance in S. aureus (MRSA) isolates obtained by culture and polymerase chain reaction (PCR) methods. For this purposes, 100 Iranian white and feta cheese samples collected from different suppliers were initially evaluated for the occ...

in this investigation aflatoxin contamination of eighty different iranian white cheeses were determined by t.l.c. method. the result of this study showed that, 97.5% of the samples contained aflatoxin m1 & m2 which are transferred from milk. as far as direct contamination, 30% of the samples contained aflatoxin b1, g1, g2, from which 2.5% contained aflatoxin b1, 5% contained aflatoxin b2, 20% c...

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...