Results 51 to 60 of about 614 (161)

EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK. [PDF]

Journal of Food and Dairy Sciences, 2003
An attempl has been made to improve the quality of Edam-like cheese made from goats' milk . Traditional culture (containing Lectococcus /acUs subsp < /em>. tectis , Lactococeus /seas subsp cremoris.
A. EI Zawahry, M. Nasr, A. Abd EI Baky, Nemah EI-Shafie,   +3 more
doaj   +1 more source

IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS. [PDF]

Journal of Food and Dairy Sciences, 2003
The effect of feeding goats ~n som~ medicinal herbs on the quali y of edam- like cheese made from its milk in order to hinder goaty off-flavour was i vestigated. Experimental animals (50 goats) were divided into five similar groups. The first group (R,
A. E. Khalil, K. Ayyad, T. EI-Alfy, M. Nasr, M. Mahana,   +4 more
doaj   +1 more source

Influence of Adjunct Cultures on Ripening of Reduced Fat Edam Cheeses

Journal of Dairy Science, 2001
The influence of four adjunct cultures [Brevibacterium linens (BL2), Lactococcus lactis ssp. diacetylactis, Lactobacillus helveticus (LH212), and Lactobacillus reuteri (ATCC 23272)] on chemical and sensory characteristics of reduced fat Edam cheese was studied. The aminopeptidase activity of Lactococcus lactis ssp. diacetylactis was higher than that of
W, Tungjaroenchai, M A, Drake, C H, White   +2 more
openaire   +2 more sources

Studies on the manufacture of Edam type cheese from half skim milk

Nihon Chikusan Gakkaiho, 1952
半脱脂乳よりEdam型チーズを製造する際原料乳のAcidulationを0.203-0.248%,クッキングの温度を33-39°Cとした時それらがチーズの含水量に及ぼす影響に就いて実験した。又原料乳として半脱脂乳を利用する関係上ホヘー中に逃げる脂肪量の減少を図る様全乳Edamチーズ製造方法に検討を加えたが得られた主なる結果は次の如くである。1) 全脱脂のAcidulation 0.212-0.243%,クッキングの温度33°C,の場合生チーズ(製造後1ヶ月)中の水分含量は52～56%,平均53.76%であるが同一Acidulationでも34°Cになれば水分含量は急激に降下し約47%となる。2) 半脱脂チーズの場合含水量52%のものを製せんとせばAcidulation 0.207-0.248 ...
NAGASAWA, TARO, TANABASHI, TAMOTSU
  +9 more sources

Antimicrobial and antioxidant activities of water-soluble extracts of Camis cheeses produced by different traditional methods. [PDF]

Food Sci Nutr
The antimicrobial and antioxidant activities of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, were evaluated during 90 days of ripening time. Water‐soluble extracts possessed limited antioxidant activity but strong antimicrobial activity against Escherichia coli (ATCC® 25922™)
Uzunsoy I.
europepmc   +2 more sources

Scientific Opinion on the substantiation of a health claim related to “Lactobacillus plantarum TENSIA® in the semi‐hard Edam‐type ‘heart cheese’ of Harmony™” and maintenance of normal blood pressure pursuant to Article 13(5) of Regulation (EC) No 1924/2006

EFSA Journal, 2014
Following an application from E‐piim production Ltd, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Estonia, the EFSA Panel on Dietetic Products, Nutrition and ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
doaj   +1 more source

Edam Cheese Mold

, 2021
Edam Cheese moldhttps://scholarsjunction.msstate.edu/ua-photo-collection/7260/thumbnail ...

core  

Cheese industry in Brazil: Innovation, regulation and consumer perception

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa, Denise Sobral, Junio César Jacinto de Paula, Kennya Beatriz Siqueira   +3 more
wiley   +1 more source

Influence of starter culture to sensory quality of edam cheese during ripening [PDF]

Journal of Microbiology, Biotechnology and Food Sciences, 2019
operational Program called Research and Development for Innovations - European Fund for Regional Development (ERDF)European Union (EU); state budget of the Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]; 2112 - Institutional Support for the Development of Research ...
Šustová, Květoslava, Kráčmar, Stanislav, Fišera, Miroslav, Burešová, Pavla   +3 more
openaire   +3 more sources

Healthcare Professional Survey on Complementary Feeding and Allergy Prevention in High‐ Versus Low‐Risk Infants: An EAACI Task Force Report

Allergy, Volume 81, Issue 4, Page 977-999, April 2026.
ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou, Sophia Tsabouri, Stefania Arasi, Anna Comotti, Gregorio Paolo Milani, Klaudia Ryczaj, Carlo Agostoni, Ioannis Pagkalos, Berber Vlieg‐Boerstra, Chrystopherson Gengyny Caballero‐Lopez, Gavriela Feketea, Anna Nowak‐Wegrzyn, Susanne Halken, Burcin Beken, Montserrat Alvaro‐Lozano, Ines Padua, Mattia Giovannini, George Du Toit, Alberto Alvarez‐Perea, Roberto Berni Canani, Diego Peroni, Marina Pérez‐Gordo, Mohamed H. Shamji, Ludger Klimek, Ioana Agache, Elena Camelia Berghea, Franziska Roth‐Walter, Cevdet Ozdemir, Peter Smith, Liam O’ Mahony, Rosan W. Meyer, Carina Venter   +31 more
wiley   +1 more source