Results 21 to 30 of about 839,620 (232)
MICROBIAL HAZARDS ASSESSMENT DURING WHITE CHEESE PRODUCTION IN A TRADITIONAL DAIRY PLANT [PDF]
Assiut Veterinary Medical Journal, 2013 This study has been conducted to determine the microbiological contamination sources during production of white soft cheese in a local dairy plant, in Alexandria city, Egypt.
AHMED S. AIAD
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CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION [PDF]
Техника и технология пищевых производств, 2015 World nutritional science recognizes cheese as a nutritious, biologically wholesome, an easily digestible product. It is an indispensable and essential component of the human diet. In recent years the market of cheeses has changed. Instead of planned deliveries to the industrial centers and the regions of the North and the Far East, shipments of cheese
Ostroumov L.A. +2 more
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PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH GINGER EXTRACT. [PDF]
Journal of Food and Dairy Sciences, 2010 UF soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh ginger rhizome was extracted and added separately to 100 gm milk retentate.
Hayam Abbas +3 more
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STUDY OF SOFT CHEESE MICROFLORA
THEORY AND PRACTICE OF VETERINARY PHARMACY, ECOLOGY AND TOXICOLOGY IN AIC, 2021 The paper presents the results of studying the composition of the microflora of soft cheese, the dynamics of their change during storage, as well as the optimal shelf life of the finished product.
Sh.A. Ishniyazova, I.M. Butaeva
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Cheese Microbial Risk Assessments — A Review [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia ...
Kyoung-Hee Choi +4 more
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Designing the technology of goat cheese with spices using a separator-normalizer
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis ...
Yu. R. Hachak +4 more
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Clinical periodontal diagnosis
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases include pathological conditions elicited by the presence of bacterial biofilms leading to a host response. In the diagnostic process, clinical signs such as bleeding on probing, development of periodontal pockets and gingival recessions, furcation involvement and presence of radiographic bone loss should be assessed prior ...
Giovanni E. Salvi +5 more
wiley +1 more source
CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE [PDF]
Assiut Veterinary Medical Journal, 2017 The purpose of this study was to assess the chemical and microbiological quality of some different types of soft cheeses. A total of 100 samples of different soft cheeses included: Kareish, Damietta, Tallaga and double cream cheese (25 of each types ...
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Jurnal Ilmu Peternakan Terapan, 2023 Cheese is one milk-based livestock product that has a chance to be a functional food by combining probiotics and prebiotics. The study aimed to develop synbiotics cheese from cow milk with the addition of porang flour as prebiotic and Lactobacillus ...
Ismiarti Ismiarti +2 more
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IOP Conference Series: Earth and Environmental Science, 2020 Abstract Currently, enrichment of dairy products with products of plant origin is becoming increasingly relevant. This technique allows us to improve the composition and ensure the functionality of the products. In this regard, we explored the use of flax in soft cheeses. For this, flax was used in the form of flour and seeds.
I V Mironova +5 more
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