Results 21 to 30 of about 9,691 (176)
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
doaj +1 more source
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Dairy, 2021 This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening. Zamorano cheese is a hard variety with protected designation of origin (PDO) produced in the province of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches
Domingo Fernández +5 more
openaire +4 more sources
Microbiological quality of white local sheep cheese in Mosul city markets [PDF]
Iraqi Journal of Veterinary Sciences, 2017 The soft white cheese is considered one of the most popular locally manufactured cheese in Iraq, a kind of traditional cheese that is mainly produced from sheep milk. It usually becomes available in the markets of Mosul between the months of February and
M.H.A. AL-Hamdany, A.A. Hassan
doaj +3 more sources
The economic aspects of innovation in sheep breeding
Apstract: Applied Studies in Agribusiness and Commerce, 2010 During my investigations, I highlighted three innovations, all of which serve the production of a final product, sheep kefir. This product contains a unique added value and involves several innovational opportunities.
Gábor Bence Csatári
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Coagulation Traits of Sheep and Goat Milk
Animals, 2019 Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using ...
Michele Pazzola
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Animals, 2020 The aim of the study was to define the chemical characteristics, antioxidant capacity, oxidative status, sensory properties, and the presence of polyphenols in ovine cheese obtained after dietary administration of spray-dried olive mill wastewater (SDP).
Raffaella Branciari +9 more
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Czech Journal of Food Sciences, 2016 Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Leccese) while in recent years it has almost entirely been
Salvatore Claps +7 more
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Fermentation, 2020 Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk.
Marco A. Murgia +5 more
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Italian Journal of Food Safety, 2012 Enterococci were isolated from sheep faeces and cheese taken in the «Parco nazionale dei monti Sibillini»; then they were submitted to the antibiotic susceptibility test and to the PCR reaction to amplify tet M and tet O genes.
V. Cambiotti +2 more
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Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods
ChemFoodChem, EarlyView.This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani +6 more
wiley +1 more source