Results 21 to 30 of about 4,985 (212)
MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE [PDF]
Journal of Agricultural Chemistry and Biotechnology, 2004 A total of 125 samples represent various kinds of cheese: Karish, Egyptian Cheddar, Imported Cheddar, Romey chess e and Goat milk cheese were tested for coliform count, faecal coliform, E coli, enterococci, Listeria spp., Listeria monocytogenes and ...
M. EI-Tahan, F. EI Tahan, M. Sedik
doaj +1 more source
International Journal of Food Properties, 2022 Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures.
Amal Shaukat +5 more
doaj +1 more source
Can Artificial Intelligence Chatbots Plan Therapeutic Ketogenic Diets for Children With Epilepsy? [PDF]
J Hum Nutr DietABSTRACT Rationale Ketogenic Diet Therapy (KDT) is an effective but complex treatment for paediatric drug‐resistant epilepsy. Access to trained dietitians limits the global use of KDT. The increasing use of artificial intelligence (AI) chatbots for health and dietary advice presents both opportunities and risks.
Ajmera F +5 more
europepmc +2 more sources
Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture. [PDF]
J Food SciABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Rehberger K +4 more
europepmc +2 more sources
Drivers of liking for Cheddar cheese shreds [PDF]
Journal of Dairy Science, 2020 The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking.
S.E. Meals, A.N. Schiano, M.A. Drake
openaire +2 more sources
IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 2. ADDING OF SOME FLAVOURING AGENTS [PDF]
Journal of Food and Dairy Sciences, 2013 The impact of some flavouring agents to formulation ingredients on the quality of white cheese spread was studied. Seven treatments were made by adding of astmobli, Cheddar cheese, Ras cheese, cream and mixture of Cheddar cheese and cream tastes to ...
M. Ismail, M. Hamad
doaj +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2019 Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk.
Usman Mir Khan +4 more
doaj +1 more source
International Journal of Food Properties, 2023 Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese.
Ali Adnan +8 more
doaj +1 more source
Future Foods, 2021 The global market for plant-based foods intended as alternatives to cheese products is increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the composition, structure and physicochemical properties of four commercial plant-
N. Grasso +4 more
doaj +1 more source
The Bacteriology of Cheddar Cheese [PDF]
Scientific American, 1913 "October 2, 1912." ; (Statement of Responsibility) by E.G. Hastings, Alice C. Evans, and E.B. Hart.
Hastings, Edwin George +2 more
openaire +1 more source