Results 21 to 30 of about 2,251 (207)

Biogenic Amines in White Brined Cheeses. [PDF]

Foods
In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples.
Buňková L, Riemel J, Purevdorj K, Vinter Š, Míšková Z, Jančová P.   +5 more
europepmc   +5 more sources

Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage

Fermentation, 2023
Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes ...
Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek   +4 more
doaj   +1 more source

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Frontiers in Microbiology, 2020
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces ...
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, Georgios Triantafillidis, Nadja Larsen, Lene Jespersen   +5 more
doaj   +1 more source

Free Amino Acid Profiles of Macedonian White Brined Cheese

Asian Journal of Chemistry, 2021
The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese.
Borche Makarijoski, Gordana Dimitrovska, Vesna K. Hristova, Elena Joshevska, Mahmoud A. Abdelaziz Mahmoud, Syed Khalid Mustafa, M. Ayaz Ahmad   +6 more
openaire   +2 more sources

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening [PDF]

, 2017
Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel),
Akkerman, M, Andersen, BV, Andersen, U, Hammershøj, M, Jespersen, L, Kidmose, U, Kristensen, LS, Larsen, NN, Løkke, MM, Mackie, A, Mielby, LA, Møller, JR, Nørgaard, MK, Ryssel, MB   +13 more
core   +2 more sources

Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese [PDF]

Le Lait, 2006
Beyaz cheese (Turkish white-brined cheese) was ripened in four different brines with 12, 14, 16 or 18 g NaCl*100 g-1 water (w/w) at 7 ± 1 °C for 9 weeks. The effect of NaCl concentration on gross composition, proteolysis, sensory characteristics and hardness of the cheeses were investigated during ripening. The cheeses ripened in varying concentrations
Guven M., Yerlikaya S., Hayaloglu A.A.
openaire   +2 more sources

Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Mljekarstvo, 2016
The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses.
Imène Felfoul, Ali Sahli , Olfa Samet-Bali , Hamadi Attia, Salwa Bornaz   +4 more
doaj   +1 more source

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]

, 2018
There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana), Gutyj, B. (Bogdan), Hachak, Y. (Yuriy), Mykhaylytska, O. (Olha), Nagovska, V. (Volodimyra)   +4 more
core   +2 more sources

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]

, 2018
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia), Grek, O. (Olena), Onopriichuk, O. (Olena), Popova, I. (Inna), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla), Ushkarenko, V. (Viktor)   +7 more
core   +2 more sources

Diversity and Succession of Contaminating Yeasts in White-Brined Cheese During Cold Storage

Food Microbiology, 2023
Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined cheeses added herbs (WBC1) or sundried tomatoes (WBC2) were produced at a Danish dairy and incubated at
Geronikou, Athina, Larsen, Nadja, Lillevang, Søren Kristian, Jespersen, Lene   +3 more
openaire   +4 more sources