Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese [PDF]
Foods, 2022 Listeria monocytogenes is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of Listeria spp. and L.
Rania M. Ewida +5 more
doaj +3 more sources
Nigella sativa oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese [PDF]
Italian Journal of Food Safety, 2021 The current work studied the in-vivo antifungal activity of Nigella sativa oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers.
Eman F. Abdel-Latif +3 more
doaj +2 more sources
Merging microencapsulated garlic extract as a bioactive ingredient into manufacturing functional soft cheese [PDF]
Scientific ReportsThe study aimed to produce a functional soft cheese with garlic extract (GE). First, the GE was encapsulated using gum Arabic (GA) and whey protein isolate, and its characteristics [zeta-potential, particle size, Coacervates yield, Encapsulation ...
Tarek Nour Soliman +3 more
doaj +2 more sources
Development of soft cheese of functional orientation [PDF]
BIO Web of ConferencesTraditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis ...
Timakova Roza T., Iliukhina Iuliia V.
doaj +2 more sources
Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese
Applied Bionics and Biomechanics, 2022 Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN).
Nawaf Abu-Khalaf, Wafa Masoud
doaj +2 more sources
Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese [PDF]
Heliyon, 2020 Samah M El-Sayed
exaly +2 more sources
The Effect of Mushroom Stalk Powder on Proprieties of Low- Fat Probiotic Soft Cheese [PDF]
Journal of Food and Dairy Sciences, 2023 The effect of adding mushroom stalk powder as a source of antioxidants and fiber on the quality of low fat probiotic soft cheese was studied. Mushroom stalk powder was added to low fat milk (1 % fat) cheese at levels of 2 and 4 %.
Esraa Awaad, Gihan Malek
doaj +1 more source
Frontiers in Sustainable Food Systems, 2023 The current work aimed to enhance the quality, antioxidant activity, and sensory properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and 16% w/v)
Ganesh N. Shelke +13 more
doaj +1 more source
Incidence of Fungi in soft skimmed milk cheese from pasteurized milk and trials to control them. [PDF]
Benha Veterinary Medical Journal, 2019 This study aimed to evaluate the incidence of fungi in soft skimmed milk cheese through manufacturing of soft skimmed milk cheese from pasteurized milk and trial to control them by application of some substances (chitosan, natamycin and thym oil) which ...
Tamer Elshrawy +4 more
doaj +1 more source
Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 The purpose of this study is to improve texture, flavor and overall quality of low-fat white soft cheese. Using sodium caseinate (SC) and / or butter milk powder (BMP) in different ratios. Buffalo’s milk was divided into two portions.
Rowida Abd Elkader +3 more
doaj +1 more source