Results 81 to 90 of about 2,251 (207)

A New Food Source: Analyzing the Nutritional Value of Plant Ferulago trachycarpa Boiss

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Ferulago trachycarpa, the subject of this study, is one of the many plants found in our country's flora and used in nutrition. It is an important part of both human and animal nutrition, especially in areas where food resources are limited, as it spreads in habitats above 1000 m.
Safinaz Elmasulu
wiley   +1 more source

Can frozen stored curd be used for making caprine white brined cheese?

Mljekarstvo
This study explored the potential of overcoming the seasonal nature of caprine milk by using frozen curds from late lactation, frozen at two different pressing stages, to produce a 14-day ripened white brined cheese.
Nemanja Kljajevic, Zorana Miloradovic, Jelena Miocinovic, Vladimir Pavlovic, Nikola Tomic, Snezana Jovanovic   +5 more
doaj   +1 more source

FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Agricultura, 2018
Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation.
Elisabeta Botez, Gabriel – Dănuț Mocanu, Doina – Georgeta Andronoiu, Oana-Viorela Nistor   +3 more
doaj   +1 more source

Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina [PDF]

, 2014
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development.
Abeijon Mukdsi, Maria Claudia, Lopez Alzogaray, Maria Soledad, Medina, Roxana Beatriz, Taboada, Natalia Verónica   +3 more
core  

Trace Metal Contamination and Health Risk Assessment in Traditional Egyptian Soft Cheeses: A Food Safety Perspective

Food Safety and Health, Volume 3, Issue 4, Page 693-712, October 2025.
This study evaluates trace metal concentrations in traditional Egyptian soft cheeses and assesses associated health risks using chemometric and toxicological approaches. Findings confirm the safety of these cheeses, with all risk indices within acceptable limits, supporting the need for continued monitoring to ensure food quality and consumer ...
Hani S. Abdelmontaleb, Doha A. Abdelmeged, Shaima M. Hamdy, Warda M. A. Ebid   +3 more
wiley   +1 more source

Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk

Bulgarian Journal of Veterinary Medicine, 2020
The main microbiological hazards of raw milk cheese are associated with Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its high nutritional value, cheese is an excellent medium for the growth of these pathogens. This study was
D. R. Bangieva
doaj   +1 more source

Scientific opinion as regards the specifications of the food additives acetic, lactic, tartaric, mono‐ and diacetyltartaric, mixed acetic and tartaric acids esters of mono‐ and diglycerides of fatty acids (E 472a,b,d,e,f)

EFSA Journal, Volume 23, Issue 8, August 2025.
Abstract Acetic, lactic, tartaric, mono‐ and diacetyltartaric, mixed acetic and tartaric acids esters of mono‐ and diglycerides of fatty acids (E 472a,b,d,e,f) were re‐evaluated in 2020 by the Food Additives and Flavourings (FAF) Panel. The Panel issued several recommendations to amend the specifications of these food additives in Commission Regulation
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Sabina Passamonti, Peter Fürst, Cheyns Karlien, Manuela Mirat, Alexandra Tard, Ana Maria Rincon   +20 more
wiley   +1 more source

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Mljekarstvo, 2012
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the
Ufuk Eren-Vapur, Tulay Ozcan
doaj  

Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei

Macedonian Journal of Chemistry and Chemical Engineering, 2015
The traditional white brined cow cheese was tested as a delivery vehicle for probiotic bacteria. The cheese was manufactured from pasteurized cow’s milk at an industrial scale, at the same time in three batches, each of 1000 liters milk.
Margita Dabevska-Kostoska, Elena Velickova, Slobodanka Kuzmanova, Eleonora Winkelhausen   +3 more
doaj   +1 more source

Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these [PDF]

, 2011
The concentration of the minerals (Ca, Mg and P) and trace elements (Zn, Fe) were determined in goat and cow’s dairy products. The aim of this work was to determine the concentrations of mentioned minerals and trace elements in fermented dairy products ...
Daliborka Koceva Komlenić, J. Hardi, M. Jukić, Mirela Lučan, V. Krstanović, V. Slačanac   +5 more
core   +2 more sources