Cheese quality, characteristics and technology of Bulgarian artisanal white brined cheese from raw sheep milk [PDF]
BIO Web of ConferencesThe study aims to evaluate the potential for producing traditional artisanal cheese from raw sheep’s milk. The physicochemical composition of the raw milk was determined, with dry matter at 20.75%, fat at 8.17%, protein at 6.55%, and carbohydrates at 4 ...
Stankov Stanko +5 more
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Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks. [PDF]
Foods, 2023 Massouras T +3 more
europepmc +1 more source
Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives [PDF]
, 2020 There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.).
Aníbal, J., Esteves, Eduardo
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Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering [PDF]
, 2018 Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated buffalo milk or cow milk protein by using crude papain. There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The
Said, N. S. (Nur) +1 more
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Study Of Fat Content Dynamics In Dairy Products With The Simulations Of Artificial Neural Network (ANN) Model [PDF]
, 2018 : In This Article An Attempt Has Been Made To Find Some Important Features Of Starter Cultures On The Fat Content Dynamics In The Dairy Product “White Brined Cheese” At A Dairy Industry Laboratory In Republic Of Macedonia. The Data Samples Were Collected
Ahmad, M. Ayaz +6 more
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Pepsin extracted from the proventriculi of geese raised under different fattening techniques and its effect on microbiological quality and cheese production [PDF]
Ciência e AgrotecnologiaGoose pepsin is critically important in cheese coagulation, both in terms of variety and economics. This study was conducted to investigate the potential use of the pepsin enzyme obtained from the proventriculi of geese reared under intensive and ...
Pelin Beyazgül +7 more
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Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha [PDF]
, 2015 The distribution of mould species was examined at several points of the processing chain in a Manchego cheese plant and associated dairy farms. Geotrichum and Fusarium were the most frequent genera isolated in milk samples as well as in 1-month ...
Alper +43 more
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The Effect of Different Starter Cultures on Water Phase Salt Content in White Brined Cheese Production [PDF]
, 2019 The present paper is focused on the water phase salt content of three variants of white brined cheese samples manufactured with different starter cultures.
Dimitrovska, Gordana +3 more
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Integration of Sensor Fusion to Enhance Quality Assessment of White Brine Cheeses
DairyThe article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation–reduction potential, and organoleptic assessment.
Zlatin Zlatev +4 more
openaire +2 more sources
Applied Food ResearchIn this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain (Lactiplantibacillus pentosus C22) was used as the ...
Mahboobeh Mohammadzadeh +3 more
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