background: in order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. in this study, inhibitory effect of echinophora platyloba essential oil (eo) on growth of aspergillus flavus was evaluated in culture media and cheese. methods: e. platyloba eo was extracted by hydrodistillation method usi...

Antifungal activity of essential oils (EOs) of Zataria multiflora (thyme) and Syzygium aromaticum (clove) against Aspergillus flavus growth and aflatoxin B1 production was studied in potato dextrose agar (PDA) and potato dextrose broth (PDB), as well as in Iranian white cheese as a food model. The results showed that the inhibitory potential of EOs in the PDB medium is more than PDA medium. Clo...

OBJECTIVE To compare the effects of drinking white wine or black tea with Swiss cheese fondue followed by a shot of cherry schnapps on gastric emptying, appetite, and abdominal symptoms. DESIGN Randomised controlled crossover study. PARTICIPANTS 20 healthy adults (14 men) aged 23-58. INTERVENTIONS Cheese fondue (3260 kJ, 32% fat) labelled with 150 mg sodium (13)Carbon-octanoate was consum...

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...

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Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the United States, underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free, rennet-set QF (manufactured from pasteurized, homogenized milk, milled before hooping, and not pressed) was c...

in this study production of iranian uf white cheese with probiotic strains of lactobacillus acidophilus and bifidobacterium lactis was investigated. cheese samples were ripened at 6°c for 60 days. the viability of probiotic strains and chemical compositions such as dry matter, ph, salt, protein and fat were assayed during ripening days. cheese samples also were analyzed in terms of textural pro...

temperature profile during the salting process play an important role in cheese quality since microbial and enzymatic activities, are thereby affected. in this work a three dimensional model was developed for heat transfer in the ultrafilterated cheese by using numerical solution of fourier's second law with finite difference method (explicit scheme) as a function of internal variable (che...

The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) cheese chips produced from the teleme white cheese. Cheese were flavored with sucrose stevia, salt, evaluated against control group (without sucrose). dough formulations thinned thickness turned into round-shaped fried in oven at specified temperature time (180 °C, 6 min.). packed stored + 4 °C for ...