Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese [PDF]
Foods, 2022 Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of ...
Jelena Miocinovic +7 more
doaj +8 more sources
MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE [PDF]
Journal of Agriculture and Plant Sciences, 2023 This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants of Macedonian white brined cheeses were analysed for their microbiological parameters. From pathogenic microflora the following parameters
Borche Makarijoski
doaj +6 more sources
Occurrence and Identification of Yeasts in Production of White-Brined Cheese [PDF]
Microorganisms, 2022 The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making.
Athina Geronikou +3 more
doaj +6 more sources
Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products [PDF]
MicroorganismsYeasts are essential contributors to the ripening and flavor development of white brined cheeses. This study aimed to investigate and compare the microbial load and yeast species composition in artisanal and industrial white brined cheeses. The influence
Neli Ermenlieva +7 more
doaj +4 more sources
Applied Sciences, 2021 The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food,
Stavros Plessas +3 more
doaj +3 more sources
The influence of grazing and indoor systems on goat milk, brined cheese and whey quality [PDF]
Mljekarstvo, 2023 This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese.
Snežana Paskaš +5 more
doaj +5 more sources
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts [PDF]
Food Science of Animal Resources, 2018 Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier.
Müge Urgu, Sevcan Unluturk, Nurcan Koca
doaj +2 more sources
Pilot study on the potential of low-salt brine with oregano essential oil for post-preservation of white brined cheese [PDF]
Scientific ReportsOregano essential oil (OEO) is a promising natural preservative due to its strong antimicrobial properties. This study evaluated the effectiveness of low-salt brine enriched with OEO in inhibiting common foodborne pathogens in white brined cheese.
Neli Ermenlieva +7 more
doaj +2 more sources
Caraway Essential Oil as a Post-Preservative Agent in Low-Salt Cheese Brine [PDF]
FoodsWhite brined cheeses, particularly Bulgarian white brined cheese, are emblematic of the Balkans and northeastern Mediterranean culinary traditions, characterized by aging in brine to ensure microbial safety and distinctive sensory qualities.
Neli Ermenlieva +5 more
doaj +2 more sources
Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening [PDF]
Mljekarstvo, 2016 This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk.
Miroljub Barać +6 more
doaj +6 more sources