Results 31 to 40 of about 614 (161)

Conjugated linoleic acid in cheese: A review of the factors affecting its presence. [PDF]

J Food Sci
Abstract Several health benefits of conjugated linoleic acid (CLA) have been documented. The present work is aimed to review data on the various factors affecting the CLA content in cheese of studies accomplished in the last decade and also indicating the factors that increase the CLA levels.
Govari M, Vareltzis P.
europepmc   +2 more sources

EFFECT OF USING HEAT AND FREEZE-SHOCKED STARTER ON THE QUALITY AND RIPENING OF UF EDAM CHEESE. [PDF]

Journal of Food and Dairy Sciences, 2002
     The use of heat and freeze-shocked starter in manufacture of Edam cheese from concentrated milk by ultrafiltration was investigated. Traditional and untreated UF Edam cheeses (control) were also manufactured. All cheeses were ripened for 3 months at
M. El-Demerdash, Sonia Metwaly, M. Mostafa,   +2 more
doaj   +1 more source

TRACE METALS CONCENTRATIONS IN CHEESE COLLECTED FROM KAFR-EL-SHEIKH GOVERNORATE, EGYPT [PDF]

Assiut Veterinary Medical Journal, 2010
One hundred samples of cheese [10 Cheddar cheese; 10 Edam cheese; 10 Gouda cheese; 10 Ras cheese; 10 Roquefort cheese; 15 Processed cheese; 10 Feta cheese; 10 Damietta cheese and 15 Kareish cheese] were randomly collected from different supermarkets in ...
AZZA M.M. DEEB
doaj   +1 more source

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry. [PDF]

Food Sci Nutr
Okra mucilage (OM) accounts for improved mouthfeel and texture, improving common problems in low‐fat cheeses, such as rubbery texture and poor meltability. It has been found that incorporating approximately 2.5% OM into low‐fat mozzarella cheese (LFMC) can enhance stretchability and melting characteristics without sacrificing acceptable sensory ...
Khan R, Ikram A, Arshad MT, Naveed F, Hossain MS, Maqsood S, Al-Aoh HA, Gnedeka KT.   +7 more
europepmc   +2 more sources

QUANTITATIVE ANALYSIS OF HISTAMINE IN CHEESE COLLECTED FROM KAFR EL-SHEIKH GOVERNORATE, EGYPT [PDF]

Kafrelsheikh Veterinary Medical Journal, 2010
Forty cheese samples (20 each of Ras and Edam cheese) were randomly collected from different supermarkets at Kafr El- Sheikh Governorate, Egypt.The collected samples were homogenized and packed in polyethylene bags and stored below -20 oC prior to ...
Azza M. M. Deeb, H. F. Ahmed
doaj   +1 more source

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

eFood, 2022
Cheese is one of the most common fermented dairy foods consumed worldwide. Despite being extensively used, the heating effect on cheese flavor and chemistry has yet to be reported.
Sherine El‐Shamy, Mohamed A. Farag
doaj   +1 more source

Risk of infection of dairy cattle in the EU with highly pathogenic avian influenza virus affecting dairy cows in the United States of America (H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13). [PDF]

EFSA J
Abstract This opinion assesses the risk of avian influenza H5N1 B3.13 genotype virus infection in EU dairy cattle. Introduction of the virus into EU dairy cattle, poultry or wild birds via trade or migratory birds from the US is assessed as highly unlikely.
EFSA Panel on Animal Health and Welfare (AHAW), Alvarez J, Boklund AE, Dippel S, Dórea F, Figuerola J, Herskin MS, Michel V, Miranda Chueca MÁ, Nannoni E, Nielsen SS, Nonno R, Riber AB, Stegeman JA, Ståhl K, Thulke HH, Tuyttens F, Winckler C, Bortolami A, Ducatez M, Guinat C, Abdelwhab EM, Guillier L, Nauta M, Papademas P, Suffredini E, Messens W, Broglia A, Jensen H, Kryemadhi K, Gervelmeyer A.   +30 more
europepmc   +2 more sources

Salt reduction in film‐ripened, semihard Edam cheese [PDF]

International Journal of Dairy Technology, 2019
As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film‐ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine ...
Wolfgang Hoffmann, Giuseppina Luzzi, Marco Steffens, Ingrid Clawin‐Rädecker, Charles M A P Franz, Jan Fritsche   +5 more
openaire   +1 more source

Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities. [PDF]

J Food Sci
ABSTRACT This study presents a comprehensive overview of the most well‐known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed by a summary of other traditional or well‐appreciated cheeses.
Martín-Del-Campo ST, Pérez-Alva A, Baigts-Allende DK.   +2 more
europepmc   +2 more sources

PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS [PDF]

Journal of Food and Dairy Sciences, 2014
In this investigation, Sterilized Edam cheese curd slurry was inoculated with 1% Lactococcus lactis subsp. lactis KF147 and served as control. The effect of added some probiotic strains formulations upon proteolysis pattern and biogenic amines (BAs ...
M. Rabie, A. Abdel Galeel
doaj   +1 more source