Results 91 to 100 of about 2,251 (207)

Risk posed by the HPAI virus H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13, currently circulating in the US

EFSA Journal, Volume 23, Issue 7, July 2025.
Abstract The emergence of highly pathogenic avian influenza (HPAI) A(H5N1), clade 2.3.4.4b, genotype B3.13 in U.S. dairy cattle marks a significant shift in the virus' host range and epidemiological profile. Infected cattle typically exhibit mild clinical signs, such as reduced milk production, mastitis and fever, with morbidity generally below 20% and
European Food Safety Authority (EFSA), Julio Alvarez, Alessio Bortolami, Mariette Ducatez, Claire Guinat, Jan Arend Stegeman, Alessandro Broglia, Helene Jensen, Kamela Kryemadhi, Andrea Gervelmeyer   +9 more
wiley   +1 more source

Monitoring of probiotic systems using based on lactobacillus acidophilus in the food [PDF]

, 2015
Проаналізовано існуючі технології харчових та фармацевтичних продуктів на основі ацидофільної палички. Особливу увагу приділено виду пробіотичних мікроорганізмів Lactobacillus acidophilus (LA 5) та продуктів на його основі.
Большакова, В. Л.
core  

The Effect of adjusting PH on Stretchability and Meltability to White Brined Nabulsi Cheese [PDF]

American Journal of Applied Sciences, 2009
Problem statement: Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries.The most outstanding characteristic of Nabulsi cheese is the long keeping ability (more than one year ...
openaire   +1 more source

The ripening of uf white brined cheeses made with probiotic culture [PDF]

, 2007
Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri.
Djerovski, Jelena, Pudja, Predrag, Radulović, Zorica, Obradović, Dragojlo, Martinović, Maja   +4 more
openaire  

The application of autochthonous lactic acid bacteria in white brined cheese production

Mljekarstvo, 2011
The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp.
Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović   +6 more
doaj  

Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system

Mljekarstvo, 2013
The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system.
Milenko Smiljanić, Mirjana B. Pešić, Miroljub B. Barać, Sladjana P. Stanojević, Snežana T. Jovanović, Ognjen D. Maćej   +5 more
doaj  

MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE BRINED CHEESE DURING RIPENNING PERIOD

Journal of Agriculture and Plant Sciences
This study investigates the dynamics of active and titratable acidity in white brined cheese throughout its ripening period. Monitoring these parameters is crucial for understanding the biochemical changes that influence the cheese's flavor, texture ...
Borche Makarijoski, Blagojce Najdovski
doaj   +1 more source

Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films

Mljekarstvo, 2021
In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100% CO2, 70% N2 - 30% CO2, 80% N2 - 20% CO2 for ...
Maryam Heidarvand, Vajiheh Fadaei, Zohreh Khodaii   +2 more
doaj  

Production of Turkish non-brined white cheese fortified with vitamin D3 [PDF]

Food and Feed Research
Vitamin D deficiency is a prevalent issue, particularly in developing countries, and fortifying foods with vitamin D is an essential strategy to enhance public health.
Acar Bahar Onaran, Karatepe Aslı
doaj   +1 more source

Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

Food Science of Animal Resources, 2019
Abstract Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production.
Müge Urgu, Aylin Türk, Sevcan Ünlütürk, Figen Kaymak-Ertekin, Nurcan Koca   +4 more
doaj   +1 more source