نتایج جستجو برای: white brine cheese
تعداد نتایج: 194101 فیلتر نتایج به سال:
information on the thermophysical properties of the iranian ultrafiltrated (uf) white cheese is very limited. in this research, those thermal properties determined experimentally were thermal conductivity, specific heat, density and water activity. the thermal conductivity and specific heat of iranian ultrafiltrated white cheese (iufwc) ranged from 0.447 to 0.480 w m-1 °c-1 and from 3.871 to 4....
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to...
Low pH and salt are two factors contributing to the inactivation of bacterial pathogens during a 60-day curing period for cheese. The kinetics of inactivation for Mycobacterium avium subsp. paratuberculosis strains ATCC 19698 and Dominic were measured at 20 degrees C under different pH and NaCl conditions commonly used in processing cheese. The corresponding D values (decimal reduction times; t...
Fermented tofu (soybean curd) is widely distributed in East and Southeast Asia. It is known in mainland China and Taiwan as toufu-ru, toufu-ju, furu, rufu, sufu, funan, fuyu, tou-yu, tauzu, in the Philippines as tafuri, in Malaysia as tau ju, in Thailand as tau-fu yee, and in Vietnam as chao or dau-phu-nyu. In Japan, fermented tofu, known as tofuyo, is found only in Okinawa Prefecture (Shurtlef...
Background and purpose: Listeria monocytogenes is a foodborne pathogen and a pothential risk to public health. Listeriosis is one of the most serious infectious diseases in most developed countries. Consumption of raw milk and unpasteurized traditional dairy products such as cheese can be a major reason for listeriosis in humans. This reaserch aimed at investigating Listeria monocytogenes conta...
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