Results 21 to 30 of about 2,251 (208)

Biogenic Amines in White Brined Cheeses. [PDF]

Foods
In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples.
Buňková L, Riemel J, Purevdorj K, Vinter Š, Míšková Z, Jančová P.   +5 more
europepmc   +5 more sources

Effects of stabilisers in brine on soft white cheese quality parameters

International Dairy Journal, 2022
Cheese softening during storage was addressed using three different stabilisers, namely sodium caseinate (0.10%), carrageenan (0.05%), and guar gum (0.05%), in soft white cheese brine. Cheeses were stored for 60 days and the physicochemical, textural, microstructural and sensory properties were examined. Using stabilisers in brine caused an increase in
Ozbek, Cagla, Guzeler, Nuray
openaire   +2 more sources

DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE [PDF]

, 2021
The main objective of this scientific research was to determine the free fatty acids content of Macedonian white brined cheese. Four variants of white brined cheese were selected and analysed for concentration of free fatty acids.
Dimitrovska, Gordana, Makarijoski, Borche   +1 more
core   +5 more sources

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Frontiers in Microbiology, 2020
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces ...
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, Georgios Triantafillidis, Nadja Larsen, Lene Jespersen   +5 more
doaj   +1 more source

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening [PDF]

, 2017
Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel),
Akkerman, M, Andersen, BV, Andersen, U, Hammershøj, M, Jespersen, L, Kidmose, U, Kristensen, LS, Larsen, NN, Løkke, MM, Mackie, A, Mielby, LA, Møller, JR, Nørgaard, MK, Ryssel, MB   +13 more
core   +2 more sources

Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Mljekarstvo, 2016
The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses.
Imène Felfoul, Ali Sahli , Olfa Samet-Bali , Hamadi Attia, Salwa Bornaz   +4 more
doaj   +1 more source

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]

, 2018
There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana), Gutyj, B. (Bogdan), Hachak, Y. (Yuriy), Mykhaylytska, O. (Olha), Nagovska, V. (Volodimyra)   +4 more
core   +2 more sources

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]

, 2018
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia), Grek, O. (Olena), Onopriichuk, O. (Olena), Popova, I. (Inna), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla), Ushkarenko, V. (Viktor)   +7 more
core   +2 more sources

IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES

Gıda, 2023
This paper describes the compositional characterization of cheese brine and aroma profile of Soft White cheese which contains different stabilizers such as sodium caseinate, carrageenan and guar gum in the brine solutions. During the 60-day storage period, pH, titration acidity, dry matter, fat, salt and protein amounts of cheese brines were analyzed ...
Çağla ÖZBEK, Nuray GÜZELER
openaire   +1 more source

Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome [PDF]

, 2016
In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method.
Ehsani, Mohammad Reza, Jahadi, Mahshid, Khosravi-Darani, Kianoush, Mohammadi, Mehrdad, Mozafari, Mohammad Reza, Saboury, Ali Akbar, Zoghi, Alaleh   +6 more
core   +1 more source