Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome [PDF]
, 2016 In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method.
Ehsani, Mohammad Reza +6 more
core +1 more source
Aflatoxin M1 contamination levels in cheeses sold in Isfahan Province, Iran [PDF]
, 2017 Objectives: Aflatoxin M1 (AFM1)-contaminated dairy products pose serious human health risks, causing liver and renal failure if consumed. They are also related to decreased milk and egg production in infected animals.
Foroughi, Mohsen. +4 more
core +2 more sources
Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells [PDF]
, 2016 postprin
Gandhi, A, Shah, N
core +1 more source
Journal of Agricultural Sciences, 2019 The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied ...
Nefise Akcelik +5 more
doaj +1 more source
Sirevi s plijesnima i aflatoksin M1 [PDF]
, 2016 In this study, a total of 100 mouldy cheese samples were collected from randomly selected markets from 5 different cities of Turkey during October and November.
A. Kemal Seçkin, Ezgi Özgören
core +4 more sources
The effect of whey type on the yield and quality characteristics of Urda
Mljekarstvo, 2022 In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval.
Aleksandar Chadikovski +3 more
doaj
Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products [PDF]
, 2014 Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze ...
Conti S +7 more
core +1 more source
Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage [PDF]
, 2018 Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Meltability and Stretchability of White Brined Cheese: Effect of Emulsifier Salts [PDF]
American Journal of Applied Sciences, 2009 Problem statement: This study was based on the hypothesis that by addi ng low concentrations of emulsifier salts, may specificall y act on the cross linking bonds of the protein mat rix, to the original brine (storage medium) it would be possible to induce meltability and stretchability i n white brined cheese.
Khaled Abu-Alruz +4 more
openaire +1 more source
Mljekarstvo, 2020 The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined
Tanja Vučić +7 more
doaj +1 more source