Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core +7 more sources
JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS
Harčova Nauka ì Tehnologìâ, 2023 The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese.
O. Chaharovskyi +3 more
doaj +1 more source
Diversity of some food born fungi associated with raw milk and some cheese in Egypt [PDF]
Benha Veterinary Medical Journal, 2020 The contamination of milk and cheese with different types of fungi would constitute a public health hazard . These fungi may cause mycotoxicosis in human and/or spoilage of these products. This study aimed to the isolation and identification of mould and
Ashraf Abd El Tawab +4 more
doaj +1 more source
LISTERIA ORGANISMS AS BACTERIAL PATHOGENS IN MILK AND SOME DAIRY PRODUCTS IN FAYOUM GOVERNORATE [PDF]
Assiut Veterinary Medical Journal, 2008 A total of 100 random samples of raw milk and some dairy products (low salt soft cheese, hard cheese, ice cream and yoghurt, 20 samples each) were collected from different localities in Fayoum city and examined for the presence of Listeria spp.
ISIS G. ANTOWN, MERVAT M. ABDALLA
doaj +1 more source
Determining the Effectiveness of Some Plant Extracts in Prolonging the Storage Life of Soft Cheese
Tikrit Journal for Agricultural Sciences, 2021 The current study aims to manufacture edible gelatin membranes with added vegetable alcohol extracts of thyme and green tea, noting the inhibition of negative e bacteria.
Niran hamad hazaa, Mohammed A. Jassim
doaj +1 more source
Microbial Penicillinase in Soft Types of Cheese [PDF]
Applied Microbiology, 1967 Penicillinase activity was found in commercial samples of Limburger, Liederkranz, and Brick, as well as in Roquefort and Danish Blue cheeses. The numbers of penicillinase-producing bacteria in the cheese flora were estimated by use of the most probable numbers technique coupled with penicillinase determinations on the individual cultures.
R A, Ledford, R H, Deibel
openaire +2 more sources
EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE [PDF]
Journal of Food and Dairy Sciences, 2004 Cheese was made from individual milk samples taken from six buffaloes on day 50 post-partum just before the start of their treatment with bOvine somatotrorpin bst (control) and on day 70 after they received two bi-weekly injections of bst to study the
M. EI·Wardani +2 more
doaj +1 more source
Characterization of Soft Cheese Supplemented with Rice Bran Oil [PDF]
Journal of Food and Dairy Sciences, 2020 UF soft cheese was prepared from ultra-filtrated milk (11% fat) as a control.Rice bran oil (RBO) replaced milk fat at level 25,50,75 and 100%,the resultant cheese was stored for 4 weeks.
N. Abd-Rabou +3 more
doaj +1 more source
Slovenian Veterinary Research, 2019 This study was carried out to determine the effect of addition of Lactobacillus bacteria to improve the soft cheese quality and inhibiting the microbial growth on cheese. Lactobacillus acidophilus DSM 20079 and Lactobacillus casei ss.
Yaser Hafez, Azza Sobeih, Nehal Mansour
doaj +1 more source
Utilization of Cyanobacteria Extracts in Improving the Microbial Quality of Soft White Cheese [PDF]
Journal of Agricultural Chemistry and Biotechnology, 2020 The current study was evaluated to determine the prevalence of Escherichia coli and Staphylococcus aureus in raw milk in addition to some dairy products which are sold in Dakahlia Governorate, Egypt.
A. H. M. Mostafa +4 more
doaj +1 more source