Results 41 to 50 of about 53,291 (195)

Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

BioMed Research International, Volume 2015, Issue 1, 2015., 2015
Fermented dairy products provide nutrients in our diet, some of which are produced by the action of microorganisms during fermentation. These products can be populated by a diverse microbiota that impacts the organoleptic and physicochemical characteristics foods as well as human health. Acidification is carried out by starter lactic acid bacteria (LAB)
María Fernández, John Andrew Hudson, Riitta Korpela, Clara G. de los Reyes-Gavilán, Mikihiro Fujiya   +4 more
wiley   +1 more source

Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco, [PDF]

Journal of Dairy Science, 2012
The manufacture of Queso Fresco (QF), a high-moisture fresh Mexican cheese that is popular in the Americas, varies from country to country, with many manufacturers milling the curd before forming the cheese block to disrupt the protein matrix and ensure the crumbly nature of the QF.
D L, Van Hekken, M H, Tunick, L N, Leggett, P M, Tomasula   +3 more
openaire   +2 more sources

Iodixanol Development of a Laboratory‐Scale Technique to Monitor the Persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar Cheese

The Scientific World Journal, Volume 3, Issue 1, Page 1241-1248, 2003., 2003
Mycobacterium avium subsp. paratuberculosis (Map) is a potential human pathogen known to be present in raw milk from infected dairy herds. Current pasteurisation regimes do not totally inactivate Map resulting in the possibility of viable cells being present in pasteurised milk used for Cheddar cheese production.
J. A. Donaghy, N. L. Totton, M. T. Rowe
wiley   +1 more source

Characterization of Queso Fresco during Storage at 4 and 10°C

Journal of Food Research, 2012
Queso Fresco, a popular Hispanic cheese variety, was prepared and its chemical, rheological, textural, functional, and sensory aspects were evaluated during storage at 4 and 10°C to determine changes in quality. Decreases in lactose and pH levels were observed and attributed to activity by spoilage microorganisms.
Michael H. Tunick, Diane L. Van Hekken, Susan K. Iandola, Peggy M. Tomasula   +3 more
openaire   +2 more sources

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

Aprovechamiento del suero de queso fresco en la elaboración de queso crema untable enriquecido con sólidos proteicos [PDF]

, 2021
El presente trabajo de investigación tuvo como objetivo aprovechar el suero, que es un sub-producto de la elaboración del queso fresco, en la elaboración de un queso crema untable enriqueciéndolo con sólidos proteicos.
Anaya Terrel, Gregorio Pablo, Salinas Alatrista, Carlos Enrique   +1 more
core  

Simultaneous Study of the Combined Effect of Gliding Arc Plasma and Zataria multiflora Essential Oil on Pathogens Inactivation and Quality Changes in Sliced Iranian White Cheese

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This study aimed to inactivate two pathogens on Iranian white cheese by using the combination of gliding arc nonthermal plasma (GAP) and Zataria multiflora essential oil (ZEO). The cheese samples were exposed to different levels of GAP and ZEO, and samples were stored. According to the results, Iranian white cheese samples treated with 2 min of GAP and
Mahdieh Raoofi Asl Soofiani, Negin Noori, Afshin Akhondzadeh Basti, Hassan Gandomi, Hamed Ahari, Mohammadreza Khani   +5 more
wiley   +1 more source

Caracterización fisicoquímica y sensorial de queso fresco ‘Molido’ de leche de vacas alimentadas con ensilado de sorgo o maíz

Revista Mexicana de Ciencias Pecuarias
La dieta de las vacas afecta los productos lácteos por las características fisicoquímicas y sensoriales de la leche producida. El ensilado de sorgo es una alternativa para sistemas de producción de leche en pequeña escala en los valles altos de México ...
Carla Ivonne Ortega-González, Angélica Espinoza-Ortega, Laura Patricia Sánchez-Vega, Aurora Sainz-Ramírez, Felipe López-González, Carlos Manuel Arriaga-Jordan   +5 more
doaj   +1 more source

Caracterización del lactosuero y requesón proveniente del proceso de elaboración de queso cocido (asadero) región Sonora

Nova Scientia, 2019
El proceso que más utiliza la industria quesera artesanal mexicana para agregar valor al lactosuero es la producción de requesón. Sin embargo, el perfil tecnológico del lactosuero depende de las características fisicoquímicas que posee.
Miguel Ángel Mazorra-Manzano, Hibrain Ramírez-Montejo, Maria E. Lugo-Sánchez, Aarón F. González-Córdova, Belinda Vallejo-Córdoba   +4 more
doaj   +1 more source

Comparison of Media and Sampling Locations for Isolation of Listeria monocytogenes in Queso Fresco Cheese

Journal of Food Protection, 2006
Listeriosis associated with Hispanic-style soft cheese is an ongoing public health concern. Although rapid detection methods based on molecular and immunological technologies have been applied successfully for detecting Listeria monocytogenes in foods, obtaining isolates of the pathogen is a critical procedure for epidemiologic studies and regulatory ...
Chia-Min, Lin, Lei, Zhang, Michael P, Doyle, Bala, Swaminathan   +3 more
openaire   +2 more sources