Results 171 to 180 of about 2,251 (207)
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Microbiological quality of white‐brined cheeses: a review
International Journal of Dairy Technology, 2002White‐brined cheeses are widely produced in the North‐east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.
Bintsis, Thomas, Papademas, Photis
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2017
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk.
Bintsis, Thomas +6 more
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This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk.
Bintsis, Thomas +6 more
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High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined Cheese
Journal of Food Science, 2011Abstract: White‐brined cheeses were subjected to high‐pressure processing (HPP) at 50, 100, 200, and 400 MPa at 22 °C for 5 and 15 min and ripened in brine for 60 d. The effects of pressure treatment on the chemical, textural, microstructural, and color were determined. HPP did not affect moisture, protein, and
Koca, N. +2 more
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Modeling of proteolysis and lipolysis in Iranian white brine cheese
Food Chemistry, 2006Abstract The simultaneous effects of processing variables such as ripening time (20–60 days), ripening temperature (6–10 °C), level of rennet added (1–2 g/100 kg milk) and brine concentration (8–14%, w/v) on the proteolysis, lipolysis and sensory score of Iranian white brined cheese (Feta type) were explored by the means of response surface ...
Mohammad Alizadeh +2 more
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Application of Images Segmentation for Evaluation Structure of White Brined Cheese
2020 International Conference on Information Technologies (InfoTech), 2020This paper presents an application of images segmentation in HSI (Hue, Saturation, Intensity) color space for evaluation of one sensory characteristic of white brined cheese quality- cheese structure. It is developed a Java application for multi-level images segmentation and the results are compared with experts’ evaluation of cheese structure.
Atanaska Bosakova-Ardenska +3 more
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Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus
International Dairy Journal, 2004The effects of defined lactococcal starter strains (UC317, NCDO763, HP or SK11) on proteolysis in Turkish White-brined cheese were studied throughout ripening (1, 15, 30, 60 or 90 days). No significant differences were found in the gross compositions of the cheeses made with different strains, although the pH values were slightly different. Proteolysis
Ali A Hayaloglu, Pf Fox
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THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE
Journal of Food Biochemistry, 2008The influence of different adjunct cultures on some of the chemical and biochemical properties of white-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp.
TARAKCI, ZEKAI, Tunçtürk, Yusuf
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Minimization of aflatoxin M1 content in Iranian white brine cheese
International Journal of Dairy Technology, 2008A chemometric approach was used to minimize the aflatoxin M1 (AFM1) content of Iranian white brine cheese. The effects of processing factors such as renneting temperature (30–40°C), cutting size (0.5–1 cm), stirring time (10–20 min), press time (1–2 h), curd size (64–256 cm3) and saturated brine pH (4.6–6) on the AFM1 content of the cheese curds were ...
H MOHAMMADI +4 more
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Ultrasound method for classification of Bulgarian white brined sheep and cow cheese
2020 XXIX International Scientific Conference Electronics (ET), 2020The current paper proposes a non-contact and nondestructive approach for characterization of Bulgarian white brined cheese produced of sheep and cow milk. The approach is based on usage of ultrasonic emitter and receiver which detect the reflected signals from the irradiated object.
Nikolay Shopov +4 more
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White brined cheeses: A diachronic exploitation of small ruminants milk in Greece
Small Ruminant Research, 2011Abstract Greece is one of the major small ruminants’ milk production countries, in terms of annual per habitant production. The most part of this milk is used for the manufacture of a variety of cheeses, with brined cheeses like Feta maintaining the first place.
Golfo Moatsou, Alexandros Govaris
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