Impact of essential oils on the characteristics of white brined cheese during production and storage: Advances in dairy science [PDF]
The shift in consumer dietary habits has increased the demand for foods free of artificial preservatives, necessitating the exploration of various herbal extracts with antimicrobial activity and their application in the production and storage of brined ...
Atanasova-Stamova, Sylvia +3 more
core +2 more sources
Detection of antimicrobial sensitiveness of isolates of Listeria monocytogenes from food chain using Vitek 2 Compact Biomerieux [PDF]
, 2010 Sensitivity of 26 Listeria monocytogenes isolates toward 18 antimicrobial substances used in veterinary and human medicine was examined using the automated VITEK 2 Compact system bioMerieux. The obtained results indicate that L.
Angelovski Ljupco +5 more
core
Integration of dairy farms in supply chain in bulgaria [PDF]
This paper presents a new business model for an effective market inclusion of numerous small-scale dairy farms developed by a private entrepreneur. Firstly, it gives insight on development and challenges of Bulgarian dairy sector.
Bachev, Hrabrin
core +1 more source
Developing a dynamic regional brand - focus on flavour. [PDF]
, 2013 This project has delivered technical sensory language that accurately and precisely describes the flavour and texture of key seafood species to the seafood industry of the Eyre Peninsula.
Mayze, John, Smyth, Heather
core +1 more source
THE IMPACT OF STARTER CULTURES ON pH AND SH DYNAMICS IN THE PROCESS OF WHITE BRINED CHEESE PRODUCTION [PDF]
, 2017 White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2015 at a dairy industry laboratory in R. of Macedonia.
Dimitrovska, Gordana +4 more
core
Integration of Sensor Fusion to Enhance Quality Assessment of White Brine Cheeses
DairyThe article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation–reduction potential, and organoleptic assessment.
Zlatin Zlatev +4 more
openaire +2 more sources
Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability
Mljekarstvo, 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 ...
Zorica Radulović +6 more
doaj
The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. [PDF]
Foods, 2019 Barac M +7 more
europepmc +1 more source
How to Organize and Conduct a School and Community Fair [PDF]
, 1924 University of Texas at Austin
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Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese. [PDF]
Biotechnol Biotechnol Equip, 2015 Dimitrov Z +4 more
europepmc +1 more source