Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....

Batches of fromage blanc, a soft white cheese were prepared from whole pasteurized cow’s milk. Processing and formulation methods were used in cheese making to reduce Listeria monocytogenes in artificially contaminated cheese. Treatments implemented included use of additional starter culture in formulation (25% more starter culture than original formulation), use of a higher temperature drainin...

The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates...

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 ...

The aim of the study was to compare the effects of two different salting procedures on salt uptake, protein and moisture content, water activity (aw) weight yield, colour and quality of herring fillets. One group of herring fillets was brined with 20% brine solution for one day before dry salting while another group was dry salted only. After 27 days of salting, the fillets were desalted. Sampl...

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...

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...