Results 171 to 180 of about 2,251 (208)
Not "just necessity"? Two-x-eco-cultural dilemmas and the ethnobiological importance of the informal grannies' markets in Moldova. [PDF]
J Ethnobiol EthnomedPieroni A +5 more
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Classification of Bulgarian white brined cheese by manufacturer
2021 XXX International Scientific Conference Electronics (ET), 2021This paper presents an application of digital signals processing for automatic classification of Bulgarian white brined cheese by manufacturer. The information for cheese samples is received using ultrasound signal and Discrete Wavelet Transformation (DWT). Eight classes are defined for samples of eight brands white sheep cheese in brine.
Nikolay Shopov +2 more
openaire +1 more source
Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)
International Journal of Dairy Technology, 2003The texture and microstructure of white‐brined cheeses similar to urfa (a traditional Turkish cheese) were studied. One batch of cheeses was made in the traditional manner and one batch was made from ultrafiltered (UF) milk. Samples from each batch were either ripened in brine after production or scalded in whey for 3 min at 90°C prior to ripening. The
Barbaros Ozer
exaly +4 more sources
Microbiological quality of white‐brined cheeses: a review
International Journal of Dairy Technology, 2002White‐brined cheeses are widely produced in the North‐east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.
Bintsis, Thomas, Papademas, Photis
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Aflatoxin M1 levels of Turkish white brined cheese
Food Control, 2009This study was undertaken to determine the presence and levels of aflatoxin M1 (AFM1) in Turkish white brined cheese consumed in the province of Erzurum, Turkey. For this purpose, a total of 193 cheese samples were randomly obtained from retail outlets and Enzyme Linked Immunosorbent Assay (ELISA) technique was used to determine the presence and levels
Karakaya, Yakup +3 more
exaly +3 more sources
2017
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk.
Bintsis, Thomas +6 more
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This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk.
Bintsis, Thomas +6 more
openaire +4 more sources
High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined Cheese
Journal of Food Science, 2011Abstract: White‐brined cheeses were subjected to high‐pressure processing (HPP) at 50, 100, 200, and 400 MPa at 22 °C for 5 and 15 min and ripened in brine for 60 d. The effects of pressure treatment on the chemical, textural, microstructural, and color were determined. HPP did not affect moisture, protein, and
Koca, N. +2 more
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Modeling of proteolysis and lipolysis in Iranian white brine cheese
Food Chemistry, 2006Abstract The simultaneous effects of processing variables such as ripening time (20–60 days), ripening temperature (6–10 °C), level of rennet added (1–2 g/100 kg milk) and brine concentration (8–14%, w/v) on the proteolysis, lipolysis and sensory score of Iranian white brined cheese (Feta type) were explored by the means of response surface ...
Mohammad Alizadeh +2 more
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Application of Images Segmentation for Evaluation Structure of White Brined Cheese
2020 International Conference on Information Technologies (InfoTech), 2020This paper presents an application of images segmentation in HSI (Hue, Saturation, Intensity) color space for evaluation of one sensory characteristic of white brined cheese quality- cheese structure. It is developed a Java application for multi-level images segmentation and the results are compared with experts’ evaluation of cheese structure.
Atanaska Bosakova-Ardenska +3 more
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International Dairy Journal, 2018
Abstract Goat white brined cheese was ripened at 13–15 °C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples.
Miloradović, Zorana +6 more
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Abstract Goat white brined cheese was ripened at 13–15 °C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples.
Miloradović, Zorana +6 more
openaire +2 more sources