Microbiological properties and chemical composition of macedonian traditional white brined cheese [PDF]
Macedonian Veterinary Review, 2013 The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation.
Mojsova Sandra +5 more
doaj +3 more sources
Determination of Optimal Protein Amount in Macedonian White Brined Cheese [PDF]
International Journal of Research and Review, 2023 White brined cheese is a popular dairy product that is enjoyed by people all over the world. One of the key nutrients found in white cheese is protein, which plays a crucial role in maintaining the health and function of the human body. This protein
Makarijoski, Borche
core +3 more sources
DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE [PDF]
Horizons - International Scientific Journal, 2021 The main objective of this scientific research was to determine the free fatty acids content of Macedonian white brined cheese. Four variants of white brined cheese were selected and analysed for concentration of free fatty acids.
Dimitrovska, Gordana +1 more
core +6 more sources
Utilization of microalgae in probiotic white brined cheese
Mljekarstvo, 2022 In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated.
Gizem Suna, Lutfiye Yilmaz-Ersan
doaj +4 more sources
Survival of Staphylococcus aureus in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine Concentrations [PDF]
International Journal of Food ScienceContamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of Staphylococcus aureus in white cheese immersed into different brine solutions ...
Rnad Haddad +8 more
doaj +2 more sources
The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses [PDF]
Foods, 2019 This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme ...
Miroljub Barac +8 more
doaj +7 more sources
DIAFILTRATION OF ULTRAFILTRATION RETENTATE OF WHEY FROM WHITE BRINED CHEESE [PDF]
Journal of Central European Agriculture, 2012 Whey diafiltration was carried out with a UF25-PAN polyacrylnitrilic membrane with 25 kDa molecular weight cut-off at volume reduction factors (VRF) VRF=2, VRF=4, VRF=6, VRF=8, VRF=10.
Maria DUSHKOVA, Nikolay MENKOV
doaj +3 more sources
Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage [PDF]
FoodsExcessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease ...
Katarina Lisak Jakopović +4 more
doaj +2 more sources
The Impact of Essential Oils From Aromatic Plants on Microbial Dynamics and Nutrition in Lacto-Fermented Systems. [PDF]
Food Sci NutrBioactive compounds found in essential oils (EOs), which are obtained by distilling certain plants, have been shown to inhibit pathogenic microorganisms and also support the growth of probiotic bacteria. In this context, EO nutraceuticals have properties that can improve the shelf life and sensory properties of products.
Canbey I, Ozcan T, Gurbuz O.
europepmc +2 more sources
Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses [PDF]
FoodsOwing to the rich diversity of lactic acid bacteria (LAB) microbiota, traditional Serbian white-brined cheeses can serve as a valuable source of LAB strains with promising technological and functional properties.
Tijana Ledina +5 more
doaj +2 more sources