Results 11 to 20 of about 65,988 (310)
Biology and Life Sciences Forum, 2023 In this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum.
Raúl Alberto Reyes-Villagrana +4 more
doaj +1 more source
Foods, 2023 A Staphyloccoccus aureus is one of the leading causes of food poisoning outbreaks (FPOs) worldwide. Staphylococcal food poisoning (SFP) is induced by the ingestion of food containing sufficient levels of staphylococcal enterotoxins (SEs).
Raphaëlle Minutillo +10 more
doaj +1 more source
Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico
Microorganisms, 2023 Background: Bacillus cereus is associated with milk, dairy product, and dairy farm contamination. The aim of this study was to characterize strains of B. cereus in the small-scale artisanal cheese production chain in southwestern Mexico.
Itzel-Maralhi Cruz-Facundo +10 more
doaj +1 more source
Acta Veterinaria, 2020 A total of 415 cheese samples produced with raw or cooked milk collected from local markets were analysed for the presence of coagulase-positive staphylococci. In 85 (20.48%) samples the presence of coagulase positive staphylococci was detected. The ELFA
Radoslava Savić Radovanović +2 more
doaj +1 more source
Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet
Animals, 2022 The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on
Beata Paszczyk
doaj +1 more source
Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses [PDF]
, 2011 The amount and vivid colour of blue veins of internally mould ripened cheeses are desirable quality characteristics. It is therefore important that there is a sufficient amount of veining and that it maintains its blue appearance to be appealing to ...
ADAS +10 more
core +1 more source
Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese [PDF]
, 2015 The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health ...
De Bourdeaudhuij, Ilse +5 more
core +2 more sources
Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
Foods, 2023 Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking.
Christian Coelho +4 more
doaj +1 more source
Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis [PDF]
, 2016 The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble ...
Abramova, T. (Tatyana) +4 more
core +2 more sources
Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]
, 2018 There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana) +4 more
core +2 more sources