Results 41 to 50 of about 1,258,601 (187)

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Food Science of Animal Resources, 2016
In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses ...
Sun-Young Park, Noori Han, Sun-Young Kim, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim   +5 more
doaj   +1 more source

MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese

Proceedings, 2019
Parmigiano Reggiano (PR) cheese is a long-ripened hard cheese made in Northern Italy registered as a Protected Designation of Origin (PDO) in the European Union. [...]
Marco Abbatangelo
doaj   +1 more source

Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization.

Food Research International, 2019
The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear.
Prabin Lamichhane, Prateek Sharma, D. Kennedy, A. Kelly, J. Sheehan   +4 more
semanticscholar   +1 more source

PSYCHROTROPHIC BACTERIA IN DAIRY PRODUCTS* [PDF]

Assiut Veterinary Medical Journal, 1985
100 random samples of cheese, butter and ice-cream were collected from Assiut City markets for enumeration and isolation of psychrotrophic bacteria. The mean psychrotrophic counts were 1.4x10°, 32.1x10°, 26x10°, 8.3x10 and 30.3x10° in damietta cheese ...
T.A. EL- BASSIONY, F. ABOUL-KHIER, N.M. SAAD   +2 more
doaj   +1 more source

Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Fermentation, 2022
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage.
E. Pappa, Thomas G Bontinis, J. Samelis, K. Sotirakoglou   +3 more
semanticscholar   +1 more source

Development of hybrid semi-hard cheese: The potential of incorporating pea and faba bean proteins

Future Foods
The growing demand for sustainable and plant-based food alternatives has driven the development of hybrid cheese. Hybrid cheese is made by mixing milk with plant proteins, followed by cheesemaking processing steps.
Jingwen Chen, Xinling Guo, Paul Cornillon, Kasper Hettinga, Etske Bijl   +4 more
doaj   +1 more source

Novel high-protein dairy product based on fresh white cheese and whey protein isolate

Journal of Dairy Science
: The aim of the study was to obtain hard dairy product similar to the rennet hard cheese starting from the fresh white cheese (low and full-fat). This was accomplished with adding a powdered whey protein isolate to the fresh white cheese and heating ...
M. Tomczyńska-Mleko, B.G. Sołowiej, K. Terpiłowski, M. Wesołowska-Trojanowska, S. Mleko   +4 more
doaj   +1 more source

OCURRENCE OF YEASTS AND MOLDS IN HARD CHEESE (ROMI) [PDF]

Veterinary Medical Journal - Giza, 2000
Fifty random samples of hard cheese (Romi) economic and public heat importa were collected from different dairy shops,isolated fungi as well of the control measures for grocerics and supermarkets in Zagazig City Egypt to be examined mycologically. Yeasts
A Bahout, A EL-SHAWAF
doaj   +1 more source

Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization

Applied Sciences
The main objective of this study was the development of two semi-hard goat cheeses supplemented with Palmaria palmata and Ulva sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and ...
Bruno M. Campos, Bruno S. Moreira-Leite, Abigail Salgado, Edgar Ramalho, Isa Marmelo, Manuel Malfeito-Ferreira, Paulo H. M. de Sousa, Adolfo Henriques, João P. Noronha, Mário S. Diniz, Paulina Mata   +10 more
doaj   +1 more source

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Current Research in Food Science, 2022
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and ...
Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy   +6 more
doaj   +1 more source