Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese [PDF]
Foods, 2020 Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos ...
Eleni C. Pappa +5 more
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Quality indicators of traditional Bulgarian artisanal sheep’s cheese
BIO Web of Conferences, 2023 The aim of the present study is focused on the evaluation of the quality parameters of artisan sheep cheese produced by old Bulgarian technology. The study was carried out in three stages - at the end of the ripening process (45th day), during and at the end of storage (180th and 360th day).
Stankov, Stanko +4 more
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A comparative study of the fatty acid profiles in commercial sheep cheeses
Grasas y Aceites, 2014 The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat’s milk, 11 from cow’s milk, 4 ...
C. Aguilar +6 more
doaj +1 more source
Feeding strategies to design the fatty acid profile of sheep milk and cheese
Revista Brasileira de Zootecnia, 2014 The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese.
Anna Nudda +6 more
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SOME OF PHYSICAL PROPERTIES AND ORGANOLEPTIC EVOLUTION FOR PROCESSED CHEESE WITH LOW FAT [PDF]
Mesopotamia Journal of Agriculture, 2010 Processed cheese was manufacture from whole sheep milk. The first treatment was conducted by mixing full cream sheep milk cheese with low fat cow curd cheese; in other treatment a low fat labnah (semidried yoghurt) was used to produce three levels of low,
A. K. Hassan
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Staphylococcal food poisoning from sheep milk cheese [PDF]
Epidemiology and Infection, 1989 SUMMARYCheese made from sheep milk was implicated in food-poisoning incidents in December 1984 and January 1985. Bacteriological examination of batches of cheese failed to reveal a viable pathogen but enterotoxin A produced byStaphylococcus aureuswas present.
F J, Bone, D, Bogie, S C, Morgan-Jones
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Identification of enterotoxigenic staphylococci from sheep and sheep cheese [PDF]
Applied and Environmental Microbiology, 1978 The total of 127 Staphylococcus aureus strains obtained from sheep and sheep cheese were examined for their biochemical activities, biotypes, phage patterns, and ability to produce enterotoxins. Of the 83 staphylococcal strains isolated from animals 77 (93%) were classified as the C biotype.
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Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
Journal of Agricultural Sciences, 2018 The aim of this study was to investigate proteolysis development and peptide changes during the storage period of Beyaz (White) cheese which is produced from various types of milk, such as sheep, goat and cow milk.
Zübeyde Öner, Mine Sarıdağ
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Sheep’s milk cheeses as a source of bioactive compounds
Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 Abstract Since ancient times, sheep`s milk cheeses have been a part of a human diet. Currently, their consumption is of great interest due to its nutritional and health values. The aim of the article was to review the chemical composition of sheep’s milk cheeses and its main bioactive ingredients in the context of nutritional and ...
Skotniczny Magdalena, Satora Paweł
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Investigation of some biochemical properties, antimicrobial activity and antibiotic resistances of kefir supernatants and lactococcus lactis ssp. lactis strains isolated from raw cow milk and cheese samples [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2018 In this study some biochemical characteristics, antibiotic resistance profiles and antibacterial activity of kefir microfloras (kefir supernatants) and Lactococcus lactis ssp. lactis (L. lactis ssp.
Shila VAHABZADEH, Haydar ÖZPINAR
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