Results 71 to 80 of about 1,258,601 (187)

An Overview of the Egyptian Cheese Packaging Closing/ Opening System and its Future Trends

Journal of Architecture, Art & Humanistic Science, 2018
The Closing and opening system of the package is very important for any food product to guarantee safety and convenience. White and Rumi cheese is one of the main types of cheese in Egypt.
Noha Mohamed
doaj   +1 more source

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

, 2016
Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening.
Leticia Hernández-Galán, Anaberta Cardador‐Martínez, D. Picque, H. Spinnler, M. L. Lozano, S. T. M. Campo   +5 more
semanticscholar   +1 more source

Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques

Heliyon
The global cheese industry faces challenges in adopting new preservation methods due to microbiological decay and health risks associated with chemical preservatives.
Mohammed A. Falih, Ammar B. Altemimi, Qausar Hamed Alkaisy, Farhang H. Awlqadr, Tarek Gamal Abedelmaksoud, Sajed Amjadi, Mohamad Ali Hesarinejad   +6 more
doaj   +1 more source

Production of hard cheese for the Russian Market

, 2016
Abstract: Given that the production of milk and dairy products in Serbia is to some extent compromised, because there is already an influx of cheap dairy products from the EU, all to the detriment of domesticproducers, and it also don’t benefit consumers because they do are not able buy cheaper products, it is necessary to look for other solutions. The
Popović Vranješ, Anka, Vlahović, Branislav, Kasalica, Anka, Jevtić, Marija, Grubješić, Goran, Lopičić Vasić, Tijana   +5 more
openaire   +1 more source

Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese

Mljekarstvo, 2011
Addition of probiotic bacteria into fermented milk beverages has been the subject of many studies, however, addition of these bacteria into cheeses, especially the ones made from ewe’s milk, has not been thoroughly investigated.
Blaženka Kos, Marijana Blažić, Carlos A. Zalazar, Susana Bernal, Carlos Meinardi, Bojan Matijević   +5 more
doaj  

Domestic cooked cheese

Mljekarstvo, 2006
The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider ...
Slavko Kirin
doaj  

Hard and semi-hard cheese comprising water retaining particles, a method for preparing such hard or semi-hard cheese, and the use of such particles in the preparation of cheese

, 2015
The present invention relates to a method for the preparation of hard or semi-hard type cheese, wherein use is made of water retaining particles, which particles comprise at least seventy-five percent by weight of water. The present invention further relates to a hard or semi- hard cheese comprising said water retaining particles and to the use of such
Luyten, J.M.J.G., Koning, A., Faber, T.J., Peters, J.P.C.M., Paques, J.P.   +4 more
openaire   +1 more source

The effects of soaking in salted blackcurrant wine on the properties of cheese

Heliyon
The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties.
László Gyenge, Kinga Erdő, Csilla Albert, Éva Laslo, Rozália-Veronika Salamon   +4 more
doaj   +1 more source

Staphylococcus aureus in cheese

Mljekarstvo, 2007
Growth of Staphylococcus aureus in cheese during production and storage can lead to production of enterotoxins responsible for human diseases. Due to specificity of those bacteria and complexity of cheese as a grown media, sometimes in the field it is ...
Dubravka Samaržija, Sonja Damjanović, Tomislav Pogačić   +2 more
doaj  

Autochthonous cheeses of Bosnia and Herzegovina

Mljekarstvo, 2003
Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations.
Zlatan Sarić, Sonja Bijeljac
doaj