Results 91 to 100 of about 2,251 (208)
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 +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 +5 more
core +2 more sources
EFSA Journal, Volume 23, Issue 7, July 2025.Abstract The emergence of highly pathogenic avian influenza (HPAI) A(H5N1), clade 2.3.4.4b, genotype B3.13 in U.S. dairy cattle marks a significant shift in the virus' host range and epidemiological profile. Infected cattle typically exhibit mild clinical signs, such as reduced milk production, mastitis and fever, with morbidity generally below 20% and
European Food Safety Authority (EFSA) +9 more
wiley +1 more source
Monitoring of probiotic systems using based on lactobacillus acidophilus in the food [PDF]
, 2015 Проаналізовано існуючі технології харчових та фармацевтичних продуктів на основі ацидофільної палички. Особливу увагу приділено виду пробіотичних мікроорганізмів Lactobacillus acidophilus (LA 5) та продуктів на його основі.
Большакова, В. Л.
core
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
The application of autochthonous lactic acid bacteria in white brined cheese production
Mljekarstvo, 2011 The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp.
Zorica Radulović +6 more
doaj
Mljekarstvo, 2013 The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system.
Milenko Smiljanić +5 more
doaj
MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE BRINED CHEESE DURING RIPENNING PERIOD
Journal of Agriculture and Plant SciencesThis study investigates the dynamics of active and titratable acidity in white brined cheese throughout its ripening period. Monitoring these parameters is crucial for understanding the biochemical changes that influence the cheese's flavor, texture ...
Borche Makarijoski, Blagojce Najdovski
doaj +1 more source
Mljekarstvo, 2021 In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100% CO2, 70% N2 - 30% CO2, 80% N2 - 20% CO2 for ...
Maryam Heidarvand +2 more
doaj
White cheeses in the brine from goat's milk
, 2000 The brief survey on the development of goat breeding and processing of goat's milk into the cheeses is presented in this paper. This part of milk manufacturing was loaded by many problems. There are numerous varieties of cheeses made from goat's milk. Due to a wide production of white cheeses, (in many countries and regions) we paid attention to brined
Dozet, Natalija +2 more
openaire +1 more source