Results 161 to 170 of about 2,251 (207)

Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions. [PDF]

Microorganisms
Doukaki A, Papadopoulou OS, Baraki A, Siapka M, Ntalakas I, Tzoumkas I, Papadimitriou K, Tassou C, Skandamis P, Nychas GJ, Chorianopoulos N.   +10 more
europepmc   +1 more source

Chemical composition, characterization, and antimicrobial properties of <i>Thymbra spicata</i> essential oil-based nanoemulsions and its application on curd cheese. [PDF]

Front Nutr
Kayiran SD, Bolgen UMG, Akgül E, Kadiroglu P, Cengiz N, Cevikelli T, Onan D, Ozkan EE, Bozdogan G, Boga M, Ozogul Y, Esatbeyoglu T, Ozogul F.   +12 more
europepmc   +1 more source

Determinants of aged cheese consumer preferences in Morocco-a cross-sectional study of economic, cultural, and social factors influencing purchasing behaviors. [PDF]

Front Nutr
Mouatadid N, Oukheda M, Khiati M, Saile R, Kettani A.   +4 more
europepmc   +1 more source

E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps. [PDF]

Heliyon
Miloradovic Z, Kovacevic J, Miocionovic J, Djekic I, Kljajevic N, Smigic N.   +5 more
europepmc   +1 more source

Natural Control of Food-Borne Pathogens Using Chitosan. [PDF]

Microorganisms
Kiskó G.
europepmc   +1 more source

Methicillin-Resistant Staphylococcus aureus (MRSA) in Dairy Products and Bulk-Tank Milk (BTM). [PDF]

Antibiotics (Basel)
González-Machado C, Capita R, Alonso-Calleja C.   +2 more
europepmc   +1 more source

Not "just necessity"? Two-x-eco-cultural dilemmas and the ethnobiological importance of the informal grannies' markets in Moldova. [PDF]

J Ethnobiol Ethnomed
Pieroni A, Zocchi DM, Alrhmoun M, Sulaiman N, Bavorova M, Sõukand R.   +5 more
europepmc   +1 more source

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Classification of Bulgarian white brined cheese by manufacturer

2021 XXX International Scientific Conference Electronics (ET), 2021
This paper presents an application of digital signals processing for automatic classification of Bulgarian white brined cheese by manufacturer. The information for cheese samples is received using ultrasound signal and Discrete Wavelet Transformation (DWT). Eight classes are defined for samples of eight brands white sheep cheese in brine.
Nikolay Shopov, Atanaska Bosakova-Ardenska, Ivan Topalov   +2 more
openaire   +1 more source

Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)

International Journal of Dairy Technology, 2003
The texture and microstructure of white‐brined cheeses similar to urfa (a traditional Turkish cheese) were studied. One batch of cheeses was made in the traditional manner and one batch was made from ultrafiltered (UF) milk. Samples from each batch were either ripened in brine after production or scalded in whey for 3 min at 90°C prior to ripening. The
Barbaros Ozer
exaly   +2 more sources

Aflatoxin M1 levels of Turkish white brined cheese

Food Control, 2009
This study was undertaken to determine the presence and levels of aflatoxin M1 (AFM1) in Turkish white brined cheese consumed in the province of Erzurum, Turkey. For this purpose, a total of 193 cheese samples were randomly obtained from retail outlets and Enzyme Linked Immunosorbent Assay (ELISA) technique was used to determine the presence and levels
Karakaya, Yakup, Ardic, Mustafa, Adiguzel, Gülşah, Atasever, Meryem   +3 more
exaly   +3 more sources