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 ...

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AIM To purify a protein in pig spleens, which was similar to immune suppressive protein of stress (ISPS), and characterize its properties and functions. METHODS 1) Pig spleen was extracted in dilute hydrochloric acid. 2) The extract was ultra-filtrated for having high molecular weight proteins (Mr>30 000). 3) The filtrates were purified with FPLC affinity chromatography. 4) The elute from FPL...

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...

In the present study, the effect of feed Se supplementation on the Se content of raw milk and mozzarella cheese as well as the effect on cheese quality and functionality were determined. The Se milk was produced by supplying dairy cow feed with Se yeast (0.3mg of Se/kg of dry matter), resulting in a Se concentration in milk of 35.81μg/L. The fat, casein, and whey protein of Se milk were separat...

Cheese making transforms milk into either fresh or ripened cheese, with the aging process ranging from weeks to years. The fırst days establish the chemical characteristics of the cheese before it begins to age, setting the stage for microbial ripening. Of the plethora of organisms in new cheese, some remain viable and may proliferate during aging, others will be suppressed, while still others ...

kurdish cheese is semi-firm cheese which has been traditionally manufactured from whole raw cow or sheep milk, in the east of iran. it is ripened in goat’s skin bags. the microbial diversity of kordish cheese originates from natural microbiota present in the raw milk and its unique organoleptic properties have made it excellent among other traditional cheeses in iran. this study has been conduc...