Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese [PDF]
Le Lait, 2006 Beyaz cheese (Turkish white-brined cheese) was ripened in four different brines with 12, 14, 16 or 18 g NaCl*100 g-1 water (w/w) at 7 ± 1 °C for 9 weeks. The effect of NaCl concentration on gross composition, proteolysis, sensory characteristics and hardness of the cheeses were investigated during ripening. The cheeses ripened in varying concentrations
Guven M., Yerlikaya S., Hayaloglu A.A.
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Free Amino Acid Profiles of Macedonian White Brined Cheese
Asian Journal of Chemistry, 2021 The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese.
Borche Makarijoski +6 more
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Aflatoxin M1 contamination levels in cheeses sold in Isfahan Province, Iran [PDF]
, 2017 Objectives: Aflatoxin M1 (AFM1)-contaminated dairy products pose serious human health risks, causing liver and renal failure if consumed. They are also related to decreased milk and egg production in infected animals.
Foroughi, Mohsen. +4 more
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Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells [PDF]
, 2016 postprin
Gandhi, A, Shah, N
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Diversity and Succession of Contaminating Yeasts in White-Brined Cheese During Cold Storage
Food Microbiology, 2023 Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined cheeses added herbs (WBC1) or sundried tomatoes (WBC2) were produced at a Danish dairy and incubated at
Geronikou, Athina +3 more
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Journal of Agricultural Sciences, 2019 The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied ...
Nefise Akcelik +5 more
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Sirevi s plijesnima i aflatoksin M1 [PDF]
, 2016 In this study, a total of 100 mouldy cheese samples were collected from randomly selected markets from 5 different cities of Turkey during October and November.
A. Kemal Seçkin, Ezgi Özgören
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The effect of whey type on the yield and quality characteristics of Urda
Mljekarstvo, 2022 In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval.
Aleksandar Chadikovski +3 more
doaj
Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products [PDF]
, 2014 Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze ...
Conti S +7 more
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Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage [PDF]
, 2018 Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products.
Bilyk, O. (Oksana) +4 more
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