Results 61 to 70 of about 1,258,601 (187)

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

, 2017
We use the framework of fractional calculus to quantify the linear viscoelastic properties of full-fat, low-fat, and zero-fat, semi-hard cheeses over a range of temperatures and water/protein ratios. These fractional constitutive models correctly predict
T. Faber, A. Jaishankar, G. McKinley
semanticscholar   +1 more source

Detection of Histamine and Tyramine in some Cheese

Journal of High Institute of Public Health, 2007
The biogenic amines content of various food has been widely studied because of their potential toxicity. This study aims at presenting data about histamine and tyramine content in some locally and imported soft, hard, and semihard cheese available in ...
Thannae M. Amine, Azza M. Abouel Waffa, Mona O. Abou El-Nile   +2 more
doaj   +1 more source

The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plants

Acta Agriculturae Slovenica, 2006
The presence of pathogenic and some indicator micro organisms was studied in 40 samples of cheese comprising 14 curd samples, 13 samples of soft ripened salted or non-salted cheese and 13 samples of semi-hard cheese manufactured at five small dairy ...
Karmen GODIČ TORKAR, Slavica GOLC TEGER
doaj   +1 more source

Molecular detection of Salmonella spp., Listeria spp. and Brucella spp. in fresh artisanal cheese marketed in the city of Barranquilla: A pilot study

Biomédica: revista del Instituto Nacional de Salud, 2018
Introduction: Each year approximately 3 million people die as the result of foodborne diseases. The fresh artisan (handmade) cheese produced and distributed in the Colombian Caribbean region is a native product from the departments of Córdoba, Sucre ...
Zamira E. Soto-Varela, Clara Gilma Gutiérrez, Yurina de Moya, Ramón Mattos, Hernando José Bolívar-Anillo, José Luis Villarreal   +5 more
doaj   +1 more source

Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing

Frontiers in Microbiology, 2017
This study explored the bacterial diversity of brines used for cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian cheeses were collected in 14 commercial ...
Marilena Marino, Nadia Innocente, Michela Maifreni, Jérôme Mounier, José F. Cobo-Díaz, Emmanuel Coton, Lisa Carraro, Barbara Cardazzo   +7 more
doaj   +1 more source

Lecevacki cheese

Mljekarstvo, 2007
In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production.
Siniša Matutinović, Ante Rako, Samir Kalit, Jasmina Havranek   +3 more
doaj  

Manufacturing a Complex Type Cheese from Hard Type Cheeses.

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996
ゴーダチーズを製造する工程のホエー排除以後をゴーダチーズとチェダーチーズの各工程へ移行させ,熟成前に二種類のチーズを重ね合わせて圧力を加えて最終的に一つの新しいチーズにする製造を試みた.その結果,次の結論を得た.(1) 一連の製造工程においては,特に複合型チーズにするための製造方法に対して大きな障害となる要素は認められなかった.(2) 熟成日数120日目における熟成率は,ゴーダ側で約23%,チェダー側で約24%であった.また,全窒素量に対する12%TCA可溶性窒素量の割合は,ゴーダ側で約18.5%,チェダー側で約21.3%であった.(3) pHは,熟成初期より緩やかに上昇し熟成日数120日目において,ゴーダ側で5.21,チェダー側で5.18であった.(4) タンパク質(カゼイン)分解は,主にαs ...
OKAZAKI, Yoshio, YAMASHITA, Akiyoshi, KATO, Isao   +2 more
openaire   +2 more sources

Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract

Turkish Journal of Agriculture: Food Science and Technology, 2019
Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk.
Usman Mir Khan, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin, Zeliha Selamoglu   +4 more
doaj   +1 more source

Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk

Mljekarstvo
Recently, many feedstuffs have been introduced to animal diets to increase the content of beneficial fatty acids in dairy products. Therefore, this study aimed to research the effect of including hempseed cake in dairy goats concentrate mixtures on the ...
Željka Klir Šalavardić, Josip Novoselec, Suzana Ćavar, Zvonko Antunović   +3 more
doaj   +1 more source

Isolation of Extraneous Matter in Hard Cheeses

Journal of Dairy Science, 1979
Abstract Extraneous matter in cheese was isolated easily by disolving the cheese samples in concentrated solutions of urea and filtering through a standard filter pad.
I. Rosenthal, S. Gordin
openaire   +1 more source