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The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10(9) cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobac...

About 9.13 billion pounds of cheese is produced in the US every year, of which 34% is Cheddar cheese (NASS, 2007). Cheddar cheese composition and flavor quality, which influence the consumer acceptance, price and food processing application, develop during the ripening process. Cheese ripening or maturation is a slow process (2-24 months) characterized by series of complex physical, chemical, a...

The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...

viability of probiotic bacteria in food during maintenance and time of consuming in food has become a challenge in food hygiene and technology and is important for representing their beneficial health effects. the aim of this study was to determine the survival of probiotic enterococcus faecium derived from koopeh cheese added to industrial iranian ultra-filtrated (uf) cheese and screening for ...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese, and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4◦C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10◦C or 50◦C, the bottles were pl...

INTRODUCTION The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of t...

Brucella contaminates people with raw milk, raw dairy products and especially with cheese made from raw milk. This study has aimed to detect Brucella abortus and Brucella melitensis in fresh cheese (Coban Cheese, 100-mold), traditional Afyon Tulum Cheese (Aged Skin Bag Cheese) (50-mold) and sheep-lamb tulum (50-mold) samples provided from Afyonkarahisar province. Conventional Culture Method has...

The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...