Results 31 to 40 of about 9,673 (178)
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
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Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
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 +18 more
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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 +4 more
wiley +1 more source
Market-Oriented Sustainability of Sjenica Sheep Cheese [PDF]
Sustainability, 2019 This study investigated the nature and level of market-oriented sustainability of Sjenica sheep cheese, a Serbian Protected Designation of Origin (PDO)-registered product. In the analysis of the supply chain market sustainability, three theories were used: Resource dependence theory, upper echelons theory, and signaling theory.
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Baled silage is expanding in Mediterranean regions due to climate change and demand for high‐quality forage; therefore, evaluating the effects of long‐term storage on microbiological and fermentative quality is essential. RESULTS In this study, 115 baled silages were sampled from different farms at 30, 60, 90, 180, and 270 days ...
Lidia Nieddu +6 more
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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
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Lipids, EarlyView.ABSTRACT Increasing evidence suggests that dairy consumption may decrease the risk of chronic diseases. However, this association remains unclear due to methodological limitations. As a part of a secondary analysis, we used compound‐specific stable isotope analysis to increase the accuracy of the dairy FA biomarkers (15:0, 17:0), considering that each ...
Camilla Parzanini +8 more
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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 +3 more
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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 +3 more
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