Results 1 to 10 of about 65,988 (310)
Foods, 2020 This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compare lipid ...
Beata Paszczyk, Joanna Łuczyńska
exaly +3 more sources
Frontiers in Microbiology, 2020 In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the ...
Martina Koňuchová, Ľubomír Valík
exaly +3 more sources
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
FermentationThe aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean
Samir Kalit +2 more
exaly +3 more sources
Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean [PDF]
Veterinary World, 2021 Background and Aim: Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of ...
Hussein F. Hassan +8 more
doaj +1 more source
Evaluări microbiologice ale unor sortimente de brânzeturi
Agricultural Science, 2022 The scientific researches presented in this paper aimed to study the aspects of the bacterial micro-flora in some assortments of cheese in their fresh state and in various refrigeration periods, sold in the industrial network, according to the scheme of ...
Rita GOLBAN
doaj +1 more source
Consumers' intention to buy cheeses with geographical indications: The case of Serbia [PDF]
Ekonomika Poljoprivrede (1979), 2022 In recent years, GI cheese consumption has attracted increasing interest among consumers, due to its beneficial properties for local economies and the surrounding environment.
Užar Dubravka +2 more
doaj +1 more source
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION
Harčova Nauka ì Tehnologìâ, 2023 The work is dedicated to the varieties, microbiological peculiarities and technological aspects of production of certain types of authentic cheeses. The purpose of work is to determine the microbiological peculiarities of authentic cheeses, to analyze ...
S. Danylenko +5 more
doaj +1 more source
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
Пищевые системы, 2020 The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by ...
O. V. Lepilkina +2 more
doaj +1 more source
Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses [PDF]
Archives of Biological Sciences, 2009 A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture.
Terzić-Vidojević Amarela +5 more
doaj +1 more source
Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk
Applied Sciences, 2021 Consumption of sheep’s and goat’s milk and cheese is currently increasing. The production process of these types of cheese is being carried out by traditional domestic production at farm level.
Mariana Kováčová +5 more
doaj +1 more source