Results 11 to 20 of about 776,893 (236)

Use of chia seed products in non-ripening soft cheeses [PDF]

E3S Web of Conferences
This study explores the incorporation of chia seed flour as an enrichment additive in the production of non-ripening soft cheeses and evaluates its impact on key quality parameters.
Belyaev Alexey, Shvets Olga, Belyaeva Irina   +2 more
doaj   +2 more sources

Influence of different milk-clotting enzymes on the process of producing soft cheeses [PDF]

Пищевые системы, 2021
The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated.
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina   +4 more
doaj   +2 more sources

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Czech Journal of Food Sciences, 2005
Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas ...
Ki̇ni̇k Ozer, Oguz Gursoy, A. Kemal SECKİN   +2 more
doaj   +2 more sources

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 MILK CONCENTRATION BY ULTRAFILTRATION ON THE PROTEOLYSIS AND RHEOLOGICAL PROPERTIES OF LOW-FAT SOFT WHITE CHEESE [PDF]

Journal of Food and Dairy Sciences, 2007
The effect of milk concentration by ultrafiltration on the chemical composition, proteolysis and rheological properties of full and reduced fat soft white cheese during pickling was determined.
Amal Ali, S. Shamsia, S. Awad, M. Nawar
doaj   +1 more source

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, O. R. Myhaylytska, V. O. Nahovska, B. V. Gutyj, I. F. Lanytsia   +4 more
doaj   +1 more source

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers

Dairy, 2023
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration.
Eleni C. Pappa, Efthymia Kondyli
doaj   +1 more source

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation [PDF]

, 2011
Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics.
Maus Irena, Schröder Jasmin, Andreas Tauch, Tauch Andreas, Jasmin Schröder, Trost, Eva ; https://orcid.org/, Tauch, Andreas, Schröder, Jasmin, Maus, Irena, Eva Trost, Trost Eva, Irena Maus   +11 more
core   +2 more sources

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
openaire   +1 more source

Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese

Microbiology Indonesia, 2012
The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the
WINIATI PUDJI RAHAYU, FERI KUSNANDAR, WIDYA EKA PRAYITNO   +2 more
doaj   +1 more source