Results 31 to 40 of about 839,620 (232)
Study of the Chemical and Sensory Properties of a Calcium–Milk Coagulum
Kurdistan Journal of Applied Research, 2016 The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim milk were investigated. The yield of calcium milk coagulum was 18.16%, and this value was higher than the yield of soft cheese which was 10.6%.
Jasim M. S. Al-Saadi
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EFFECT OF SOME LACTIC ACID BACTERIA AND ZINC FORTIFICATION ON MANUFACTURE OF SOFT CHEESE Salama, Fatma M.M.* and Nadia M. Shahein** [PDF]
Journal of Food and Dairy Sciences, 2002 Soft cheese was made from UF milk (retentate) and treated as follows (I) Rennet (control), (II) Rennet and mesophilic mixed strain culture (Lactococcus lactic subsp < /em>. cremoris, Lactococcus lactis subsp < /em>.
Nadia Shahein, Fatma Salama,
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مجلة الانبار للعلوم البيطرية, 2022 Samples for both raw milk and locally produced soft cheese totally (150), 75 for each were collected from different regions of Baghdad from October 2020 to July 2021 to estimate nitrite concentration.
Mahdi Abed Rabba Al-Shuwaili +1 more
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Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese
Shipin gongye ke-ji, 2023 Objective: To explore the conditions of embedding diacylglycerol (DAG) with sodium casein (SC) and nano cellulose cellulose (NCC) as wall materials and improve the quality of functional fermented dairy products.Methods: Using milk fat as raw material ...
Yanping HAN +8 more
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Findings of Escherichia coli and Enterococcus spp. in homemade cheese [PDF]
Veterinarski Glasnik, 2007 During the period from February until March 2004, 108 samples of soft cheese originating from markets of Pancevo, Subotica and Belgrade were examined. Microbiological analyses of the cheese samples to the presence of Escherichia coli was performed using ...
Tambur Zoran +3 more
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Paneer—An Indian soft cheese variant: a review [PDF]
Journal of Food Science and Technology, 2011 Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose.
Sunil, Kumar +3 more
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Evaluation of the microbiological quality of some dairy products
Acta Universitatis Sapientiae: Alimentaria, 2018 Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores ...
Laslo É., György É.
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Tapioca maltodextrin in the production of soft unripened cheese [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2016 An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet.
Natalia V, Iakovchenko +1 more
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Detection of Listeria monocytogenes in Soft-Cheese and Sweet Yogurt Produced Locally in Baghdad
The Iraqi Journal of Veterinary Medicine, 2009 In order to investigate the presence of Listeria monocytogenes in soft cheese and sweet yogurt produced locally, this study was done by random collection of samples from different areas in Baghdad province and its surrounding from different animals (Cows
Ali H.A. AL-Shamary
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EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK [PDF]
Journal of Food and Dairy Sciences, 2009 This study was conducted to compare the usage of buffalo milk either raw, pasteurized or pasteurized with starter culture in the manufacture of Egyptian soft Domiati cheese.
A. A. M. Younis +2 more
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