Results 51 to 60 of about 2,251 (207)

Dynamics of salt diffusion and yield of three types of goat's milk cheese

Mljekarstvo, 2001
This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov, Bone Palasevski   +4 more
doaj  

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses

Mljekarstvo, 2018
The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses.
Selime Hazır Dalca, Ömer Şimşek, Oguz Gursoy, Yusuf Yilmaz   +3 more
doaj   +1 more source

Determination of aflatoxin M1 levels in 1 white cheese samples by ELISA in Gilan province, Iran [PDF]

, 2012
Aflatoxin M1 (AFM1) in milk and milk products is considered to pose certain hygienic risks for human health. These metabolites are not destroyed during the pasteurization and heating process. This study was undertaken to determine the presence and levels
Aliabadi, M.A., Amini, A., Darsanaki, R.K., Issazadeh, K., Rokhi, M.L.   +4 more
core  

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon (Salmo salar) and Pacific bluefin tuna (Thunnus orientalis) using descriptive sensory analysis.
Hwabin Jung, Seul‐Ki Lee, Jungmin Oh
wiley   +1 more source

Simultaneous use of transglutaminase and rennet in white-brined cheese production

International Dairy Journal, 2013
Abstract The effects of renneting temperature (30 °C or 34 °C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting ...
Özer, Barbaros, Hayaloğlu, A. Adnan, Yaman, Hülya, Gürsoy, Ayse, Şener, Leyla   +4 more
openaire   +1 more source

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

Listeria monocytogenes in Milk Products [PDF]

, 2016
peer-reviewedMilk and milk products are frequently identified as vectors for transmission of Listeria monocytogenes. Milk can be contaminated at farm level either by indirect external contamination from the farm environment or less frequently by direct ...
A Bourry, A Camejo, A Daelen Van, A Gravesen, A Gálvez, A Jensen, A Lianou, A Singh, A Skovager, A Sobrino-Lopez, A Stelten Van, AA Latorre, AA Latorre, AB Ronner, AJ Ho, AM Kimball, B Aase, B Carpentier, B Coffey, B Hill, B Lorber, B Schwartz, B Swaminathan, B Verghese, BA Tompkin, BF Vogel, BW Rohrbach, C Gaulin, C Jacquet, C Vázquez-Salinas, CB Dalton, CD Cruz, CDC, CDC, CEA Belessi, CG Gahan, CJ Bula, CL Little, D Djordjevic, D Doyscher, D Elhanafi, D Schoder, D Schoder, DC Schwartz, DE Norwood, DE Norwood, DJ D’Amico, DJ D’Amico, DW Fleming, E Arrese, E Waak, EB Somers, EE Jackson, EFSA, EM Fox, EM Fox, EM Fox, EM Fox, F Allerberger, F Pagotto, F Tenenhaus-Aziza, G Greub, G Midelet, GC Mead, GG Greer, GW Slater, H Larsen, HK Choi, I Eilertz, J Bille, J Frece, J Harvey, J Koch, J Lunden, J McLauchlin, JC Low, JJ Carrique-Mas, JL Ho, JL Smith, JM Farber, JM Kongo, JM Lunden, Jordan, JRF Brito, JT Holah, K Hunt, K Koutsoumanis, KA Jackson, KD Tyler, Kieran Jordan, KK Nightingale, KK Nightingale, L Chambel, L Cocolin, L Pricope, L Pricope-Ciolacu, LM Graves, M Adams, M Dalmasso, M Dalmasso, M Gitter, M O’Brien, M Sanaa, M Vit, M Wiedmann, M Yde, M Zunabovic, MC Rea, MH Greenwood, MJ Linnan, MK Borucki, MM Mahmoodi, MR Torres-Vitela, MS Schvartzman, MW Gilmour, MW Reij, N Chaitiemwong, N Khelef, O Aygun, O Lyytikainen, P Martin, P Winter, PD Cotter, PD MacDonald, PJ Bremer, PJ Quinn, PS Rosshaug, R Fretz, RD Sleator, RV Goering, S Jadhav, S Lomonaco, S Lomonaco, S Massa, S Menéndez González, S Mills, S Roussel, S Témoin, S Veen Van der, SI Makino, SP Oliver, T Møretrø, TJ Malley, TM Hamdi, TM Osaili, TMC Ly, V Goulet, VG Kastbjerg, WB Valderrama, WM Fedio, Y Chen, ZG Kassaify   +151 more
core   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Fate of Listeria monocytogenes During the Manufacturing Process of Iranian white Brined Cheese as Affected by Zataria multiflora Boiss. Essential oil

Journal of Medicinal Plants, 2009
Background: There are many reports about the isolation of Listeria monocytogenes from different kinds of cheese. Natural preservatives such as Zataria multiflora Boiss. Essential oil can inhibit the growth of foodborne pathogens. Objective: Evaluation of
Z Mashak, Bi Moradi, A Akhondzadeh basti, A Abasifar, H Gandomi   +4 more
doaj