Results 31 to 40 of about 9,691 (176)

PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic

Czech Journal of Food Sciences, 2006
A method based on the polymerase chain reaction (PCR) principle was validated for detecting cow's milk in goat and sheep cheeses. DNA was isolated from the cheeses using the isolation kit Invisorb Spin Food I by Invitek Co., designed for the samples of ...
Eva Mašková, Ivana Paulíčková
doaj   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

A Strong Evidence Outbreak of Salmonella Enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese

Microorganisms, 2021
Salmonellosis is the second most commonly reported gastrointestinal infection in humans after campylobacteriosis, and an important cause of foodborne outbreaks in the EU/EEA.
Maira Napoleoni, Laura Villa, Lisa Barco, Luca Busani, Veronica Cibin, Claudia Lucarelli, Alessia Tiengo, Anna Maria Dionisi, Fabrizio Conti, Fernanda Rogeria Da Silva Nunes, Luana Tantucci, Monica Staffolani, Valentina Silenzi, Roberta Fraticelli, Benedetto Morandi, Giuliana Blasi, Elena Rocchegiani, Stefano Fisichella, on behalf of the Enter-Net and Enter-Vet Peripheral Laboratories Referents for Marche Region   +18 more
doaj   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, EarlyView.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source

Thermal properties of selected Slovak cheeses [PDF]

Journal on Processing and Energy in Agriculture, 2012
This paper deals with thermal properties of cheeses. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk. It is produced by coagulation of the milk protein casein. Typically,
Božiková Monika, Hlaváč Peter
doaj  

The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey

Italian Journal of Animal Science, 2021
The Pecorino Romano P.D.O. is the main sheep cheese produced in Italy and the first one among the sheep cheeses, in terms of quality and value, exported from the European Union.
Giuseppe Pulina, Alberto Stanislao Atzori, Corrado Dimauro, Ignazio Ibba, Gian Franco Gaias, Fabio Correddu, Anna Nudda   +6 more
doaj   +1 more source

Pathways for Value Chains to Strengthen Sustainable Development in Mountain Regions: A European Cross‐Case Analysis Based on Stakeholders' Perceptions

Sustainable Development, EarlyView.
ABSTRACT Mountain areas are hotspots of high natural and cultural value, but they face sustainability challenges. This research offers a quantitative cross‐case analysis of 21 case studies from mountain regions across 14 European countries, examining how local stakeholders perceive the contribution of mountain value chains to sustainable development ...
María Mar Delgado‐Serrano, Macario Rodríguez‐Entrena, Anastasio J. Villanueva   +2 more
wiley   +1 more source

The Physicochemical Quality of Traditional Burduf Cheese

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2013
The aim of this study is the assessmentof the quality control of raw milk and traditional burduf cheese obtained fromcow milk mixed with 10% sheep milk.
Carmen Pop, Cristina Anamaria Semeniuc, Sorin Apostu, Ancuţa Mihaela Rotar   +3 more
doaj   +1 more source

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants

Foods, 2021
Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated ...
Antónia Macedo, José Bilau, Eunice Cambóias, Elizabeth Duarte   +3 more
doaj   +1 more source