Results 61 to 70 of about 2,251 (207)

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Mljekarstvo, 2021
This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese.
Erhan Sulejmani, Lavdrim Beqiri, Riste Popeski-Dimovski   +2 more
doaj  

Physicochemical profile of 100 Bulgarian brined cow's milk cheeses: Farm versus industrial production [PDF]

BIO Web of Conferences
Determining quality is a mandatory stage in the release of food products for sale. Using standardized experimental methods and a descriptive-analytical approach, methods of analysis and comparison, the study presents the results of an assessment of the ...
Marinova Velichka, Atanasova Petya, Ermenlieva Neli, Stamova Sylvia, Georgieva Emilia   +4 more
doaj   +1 more source

Fast‐Charging of Solid‐State Batteries Enabled by Functional Additives Infused into High‐Mass‐Loading Nickel Manganese Cobalt Cathodes

Batteries &Supercaps, Volume 9, Issue 3, March 2026.
Bottlebrush polymer additives offer a versatile and robust solution to the fundamental transport and contact challenges in all‐solid‐state lithium metal batteries. In this work, high mass loading nickel manganese cobalt cathodes with various polymer additives are prepared, and the electrochemical properties are investigated.
Pascal J. Glomb, Melanie M. Mitchell, Lennart Wichmann, Nadine Tänzer, Martin Winter, Gunther Brunklaus   +5 more
wiley   +1 more source

Karakterizacija autohtonih sojeva Lactobacillus paracasei na potencijalne probiotičke sposobnosti [PDF]

, 2010
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as ...
Dušanka Paunović, Milica Petrušić, Nemanja Mirković, Suzana Dimitrijević, Tanja Petrović, Viktor Nedović, Zorica Radulović   +6 more
core   +1 more source

Production of Probiotic Fermented Sheep′s Milk With Enterococcus faecium and Varying β‐Glucan Levels

International Journal of Food Science, Volume 2026, Issue 1, 2026.
This study investigated the combined effects of the probiotic Enterococcus faecium (8 Log CFU/mL) and β‐glucan (0.2%–0.6%) on the physicochemical, microbial, textural, and sensory properties of fermented sheep milk during 21 days of storage. β‐Glucan fortification significantly increased dry matter, viscosity, firmness, and adhesiveness, while ...
Simindokht Pourkalantar, Alireza Shahab Lavasani, Salman Taheri, Nazanin Zand, Néstor Gutiérrez-Méndez   +4 more
wiley   +1 more source

From farm to fabric: Sensory characteristics of 100 Bulgarian cheeses made from cow's milk [PDF]

BIO Web of Conferences
Taste characteristics are decisive for the overall sensation of consuming traditional foods, especially those offered at farmers' markets. They are part of the sensory evaluation stage in determining the overall quality of goods based on establishing ...
Marinova Velichka, Atanasova Petya, Ermenlieva Neli, Stamova Sylvia, Georgieva Emilia   +4 more
doaj   +1 more source

The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties [PDF]

, 2014
Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can't be ignored.
Hojjatoleslamy, M. (Mohammad), Shafiei, Z. (Zahra), Shariati, M. A. (Mohammad), Soha, S. (Sahel)   +3 more
core  

Sustainable Dairy Preservation Through Ultrasound: Enhancing Safety, Shelf Life, and Quality: A Review

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high‐quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional
Negin Ahmadi, Nadia Ahmadi, Kianoush Khosravi-Darani, Zohreh Abdi-Moghadam, Essam Hebishy   +4 more
wiley   +1 more source

Effect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese

Nutrition and Food Sciences Research, 2015
Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey.
Mahshid Jahadi, Kianoush Khosravi-Darani, Mohammad-Reza Ehsani, Aliakbar Saboury, Alaleh Zoghi, Kourosh Egbaltab, Rooh alla Ferdwosi, Mohammad-Reza Mozafari   +7 more
doaj  

The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

International Journal of Dairy Technology, 2012
This study invest0igated the effect of CO2 added to achieve three pH levels: pH 6.1, pH 6.2 and pH 6.3 for treatments X, Y, Z, respectively, on some microbiological properties of Turkish White (TW) brined cheese. For each pH, four batches of cheese were produced from: raw milk with no added carbon dioxide (UR), raw milk with carbon dioxide (TR ...
Dertli, Enes, Sert, Durmus, Akin, Nihat
openaire   +3 more sources