Results 21 to 30 of about 776,893 (236)

LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS [PDF]

Journal of Food and Dairy Sciences, 2006
Ultrafiltered white soft cheese containing different vegetable oils was made from buffaloes skim milk retentate homogenized with palm, palm kernel, coconut, shortening and sunflower oils.
A. Abd El-Fattah,
doaj   +1 more source

Soft cheese with flax seeds

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, A A Nigmatyanov, A A Varivoda, M V Temerbaeva, G M Topuria, N A Ginzburg   +5 more
openaire   +1 more source

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, Andrea Roccuzzo, Jean‐Claude Imber, Alexandra Stähli, Björn Klinge, Niklaus P. Lang   +5 more
wiley   +1 more source

Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical, physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools

, 2020
International audienceThe objective of the present work was to investigate by different analytical techniques, the impact of incorporating matured Domiati, Ras, and Cheddar cheeses on UF-soft white cheese's sensorial, physicochemical, biochemical, and ...
H, Abdelmontaleb,, S, Hamdy,, K., Abbas,, Ait Kaddour, Abderrahmane, Aït-Kaddour, Abderrahmane   +4 more
core   +4 more sources

BIOTECHNOLOGICAL ASPECTS OF INNOVATIVE TECHNOLOGY OF ENRICHED SOFT CHEESE BASED ON GOAT'S MILK

Современная наука и инновации, 2022
The article presents a scientific justification for the relevance of research on the use of goat's milk in the technology of enriched soft cheeses for specialized nutrition.
N. B. Gavrilova, N. F. Chernopolskaya, E. M. Shchetinina   +2 more
doaj   +1 more source

Roquefortine C in blue-veined and soft-ripened Cheeses in the USA

, 2021
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the “soft-ripened” cheeses (P. camemberti).
C. M. Maragos (11321884)
core   +1 more source

Quantitative risk assessment of listeria monocytogenes in traditional minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses [PDF]

, 2020
This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semi-hard cheese (produced with raw ...
Campagnollo, Fernanda Bovo, Sant’Ana, Anderson S., Schaffner, Donald W., Cadavez, Vasco Augusto Pilão, Gonzales-Barron, Ursula   +4 more
core   +2 more sources

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms.
I. V. Kholodenko, V. V. Bila, V. Yu. Bilyi, Y. O. Mashkin   +3 more
doaj   +1 more source

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

Frontiers in Nutrition, 2021
The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days ...
Mustapha Mbye, Huda Mohamed, Tholkappiyan Ramachandran, Fathalla Hamed, Ahlam AlHammadi, Rabih Kamleh, Afaf Kamal-Eldin   +6 more
doaj   +1 more source

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, D C, Rai, K, Niranjan, Zuhaib F, Bhat   +3 more
openaire   +2 more sources