Results 51 to 60 of about 1,258,601 (187)

Occurrence of aflatoxin M1 in cheese products commonly available in Sri Lankan market

Heliyon
Aflatoxins (AFs) are a group of mycotoxins produced by certain fungi of Aspergillus spp. AFs of major concern are B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2), and M1 (AFM1).
Asanka Mudannayake, Sachini Karunarathne, Pasindu W. Jayasooriya, Diani Nanayakkara, Ayesh Abesooriya, Susil Silva, Ruchika Fernando   +6 more
doaj   +1 more source

Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese

Fermentation, 2021
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep).
Siniša Matutinović, Ante Rako, Milna Tudor Kalit, Samir Kalit   +3 more
doaj   +1 more source

Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment.

Journal of food microbiology, 2018
Cheese ripening involves the succession of complex microbial communities that are responsible for the organoleptic properties of the final products.
N. Quijada, E. Mann, M. Wagner, D. Rodríguez-Lázaro, M. Hernández, S. Schmitz-Esser   +5 more
semanticscholar   +1 more source

Study of the possibility of producing semi-hard cheeses from frozen goat’s milk

Пищевые системы, 2023
The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of ...
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov   +3 more
doaj   +1 more source

Fungal Growth and the Presence of Sterigmatocystin in Hard Cheese

Journal of AOAC INTERNATIONAL, 1980
Abstract Molds isolated from visibly molded cheeses in shops, households, and warehouses have been identified. Mold flora of cheeses in shops and households consisted mainly of Penicillium verrucosutn var. cyclopium. On cheeses ripening in warehouses, Penicillium verrucosum var.
Northolt, MD, van Egmond, HP, Soentoro, PSS, Deyll, WE   +3 more
openaire   +3 more sources

Evaluation of the microbiological quality of some dairy products

Acta Universitatis Sapientiae: Alimentaria, 2018
Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores ...
Laslo É., György É.
doaj   +1 more source

Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

Fermentation, 2023
This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese ...
Marta Kiš, Nevijo Zdolec, Snježana Kazazić, Marko Vinceković, Slaven Jurić, Vesna Dobranić, Fabijan Oštarić, Ivan Marić, Nataša Mikulec   +8 more
doaj   +1 more source

Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes

Foods
Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese.
Łukasz K. Kaczyński
doaj   +1 more source

Decontamination of Hard Cheeses by Pulsed UV Light

Journal of Food Protection, 2014
Cheese is a ready-to-eat food that may be contaminated on the surface by undesirable spoilage and pathogenic microorganisms during production, packaging, and postpackaging processes. Penicillium roqueforti is commonly found on cheese surfaces at refrigeration temperatures and is one of the most common spoilage fungal species.
Can, Fidan O., Demirci, Ali, Puri, Virendra M., Gourama, Hassan   +3 more
openaire   +4 more sources

Technological process of added value cheese making on registered agricultural households in Vojvodina [PDF]

Biotechnology in Animal Husbandry, 2017
The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced.
Popović-Vranješ Anka, Krstović Saša, Jevtić Marija, Jurakić Željka, Strugar Katarina   +4 more
doaj