Applied Food ResearchIn this study, high gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from traditional Iranian cheese samples (Khiki, Lighvan, and Koozeh), and the most potent strain (Lactiplantibacillus pentosus C22) was used as the ...
Mahboobeh Mohammadzadeh +3 more
doaj +1 more source
THE INFLUENCE OF DIFFERENT STARTER CULTURES ON CHEESE YIELD AND MASS LOSS DURING RIPENING PERIOD OF WHITE BRINED CHEESE [PDF]
, 2018 White brined cheese yield is an important economic indicator in cheese production and it is presented as an amount of product obtained from 100 liters of milk. Cheese yield is one of the keys to improve the economy of cheese production.
Baltadzieva, Marija +5 more
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Chemical and Free Fatty Acid Composition of Goat Milk Cheese Ripened with Lactobacillus Acidophilus and Extract Rabbit Stomach as Coagulant [PDF]
, 2014 Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternativesource of rennet for cheese production. The purpose of this study was to determine the effect of ripeningby using Lactobacillus acidophilus on the ...
Indratiningsih, Nurliyani, Sulvia Dwi Astuti &
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Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments
Journal of Food Processing & Technology, 2013 The effect of different brine concentrations, pH of brine, and type of the used acid in brine on chemistry, element content, aw (water activity), texture and microstructure of Iranian white cheese was studied. A batch of Iranian white cheese was produced, divided into 8 blocks, and immersed in 8 brine treatments i.e., L1(Cheese ripened at 16% brine ...
openaire +1 more source
Aplicação da PCR na identificação de Enterococcus faecium e Enterococcus faecalis em queijos artesanais. [PDF]
, 2013 bitstream/item/74866/1/pub-148 ...
KABUKI, D. Y. +2 more
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Late medieval Maltese surnames of Arabic and Greek origin [PDF]
, 2015 As a contribution to the historical study of Maltese and Greater Sicilian onomastics, this article is an analysis of fifteenth-century Maltese surnames of low frequency (5 or less occurrences in the militia lists of 1419 and 1480) which are of certain
Hull, Geoffrey
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Comparative investigation of the nutritional value of cow, goat, and sheep white cheeses in brine
Journal of the Hellenic Veterinary Medical SocietyIn the present work, three different types of cheese in brine have been compared based on their nutritional quality parameters. The cheeses were made from cow's milk (commercial cheese) and goat and sheep milk (traditional cheese). The physicochemical composition, fatty acid profile, amino acid profile, and related health lipid indices of the cheeses ...
Paskaš, Snežana +2 more
openaire +3 more sources
Recent developments in cheese cultures with protective and probiotic functionalities [PDF]
, 2018 Microorganisms play essential roles in the manufacture and ripening of cheese, largely contributing to the development of organoleptic properties by their metabolism and varied enzymatic activities, and to microbiological safety through barrier effects ...
Grattepanche, Franck +3 more
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Kinetika difuzije soli i randman nekih tipova kozjih sireva [PDF]
, 2001 This paper studies the dynamics of salt diffusion during the ageing of three types of cheese from goat\u27s milk: Mozzarella, White Brined and Pecorino.
Bone Palasevski +4 more
core +1 more source
Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements. [PDF]
Polymers (Basel), 2020 Kondyli E +6 more
europepmc +1 more source