Results 51 to 60 of about 2,251 (208)

Determination of aflatoxin M1 levels in Iranian white and cream cheese [PDF]

, 2009
A screening survey on the occurrence of aflatoxin M1 (AFM1) was accomplished on 210 cheese samples composed of white cheese (116 samples) and cream cheese (94 samples) purchased from popular markets in central part of Iran (Esfahan and Yazd provinces).
Fallah, Ali., Fallah, Aziz.A., Jafari, Tina., Rahnama, Mohammad.   +3 more
core   +1 more source

Safety of acute exposure to the food additive glycerol (E 422) from beverages

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Dominique Turk, Matthew Wright, Consuelo Civitella, Petra Gergelova, Alessandra Tosato, Ana Maria Rincon   +22 more
wiley   +1 more source

Dynamics of salt diffusion and yield of three types of goat's milk cheese

Mljekarstvo, 2001
This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov, Bone Palasevski   +4 more
doaj  

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses

Mljekarstvo, 2018
The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses.
Selime Hazır Dalca, Ömer Şimşek, Oguz Gursoy, Yusuf Yilmaz   +3 more
doaj   +1 more source

Determination of aflatoxin M1 levels in 1 white cheese samples by ELISA in Gilan province, Iran [PDF]

, 2012
Aflatoxin M1 (AFM1) in milk and milk products is considered to pose certain hygienic risks for human health. These metabolites are not destroyed during the pasteurization and heating process. This study was undertaken to determine the presence and levels
Aliabadi, M.A., Amini, A., Darsanaki, R.K., Issazadeh, K., Rokhi, M.L.   +4 more
core  

Replacement of Cheesecloth with Polyamide Plastic Micro-filters in the Manufacturing of Fresh White Boiled Cheese and Pasteurized White Brined Cheese

Jordan Journal of Agricultural Sciences, 2023
Cheesecloth used in cheese manufacturing has technical problems; provides low cheese yield and is difficult to clean and disinfect. The present study investigated the effect of substituting cheesecloth with multiple artificial polyamide plastic micro-filters (PPMFs) on the properties of fresh white boiled cheeses (FWBC) and pasteurized white brined ...
Ahlem Meddah, Ghadeer Mehyar, Salam A. Ibrahim   +2 more
openaire   +1 more source

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon (Salmo salar) and Pacific bluefin tuna (Thunnus orientalis) using descriptive sensory analysis.
Hwabin Jung, Seul‐Ki Lee, Jungmin Oh
wiley   +1 more source

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

Listeria monocytogenes in Milk Products [PDF]

, 2016
peer-reviewedMilk and milk products are frequently identified as vectors for transmission of Listeria monocytogenes. Milk can be contaminated at farm level either by indirect external contamination from the farm environment or less frequently by direct ...
A Bourry, A Camejo, A Daelen Van, A Gravesen, A Gálvez, A Jensen, A Lianou, A Singh, A Skovager, A Sobrino-Lopez, A Stelten Van, AA Latorre, AA Latorre, AB Ronner, AJ Ho, AM Kimball, B Aase, B Carpentier, B Coffey, B Hill, B Lorber, B Schwartz, B Swaminathan, B Verghese, BA Tompkin, BF Vogel, BW Rohrbach, C Gaulin, C Jacquet, C Vázquez-Salinas, CB Dalton, CD Cruz, CDC, CDC, CEA Belessi, CG Gahan, CJ Bula, CL Little, D Djordjevic, D Doyscher, D Elhanafi, D Schoder, D Schoder, DC Schwartz, DE Norwood, DE Norwood, DJ D’Amico, DJ D’Amico, DW Fleming, E Arrese, E Waak, EB Somers, EE Jackson, EFSA, EM Fox, EM Fox, EM Fox, EM Fox, F Allerberger, F Pagotto, F Tenenhaus-Aziza, G Greub, G Midelet, GC Mead, GG Greer, GW Slater, H Larsen, HK Choi, I Eilertz, J Bille, J Frece, J Harvey, J Koch, J Lunden, J McLauchlin, JC Low, JJ Carrique-Mas, JL Ho, JL Smith, JM Farber, JM Kongo, JM Lunden, Jordan, JRF Brito, JT Holah, K Hunt, K Koutsoumanis, KA Jackson, KD Tyler, Kieran Jordan, KK Nightingale, KK Nightingale, L Chambel, L Cocolin, L Pricope, L Pricope-Ciolacu, LM Graves, M Adams, M Dalmasso, M Dalmasso, M Gitter, M O’Brien, M Sanaa, M Vit, M Wiedmann, M Yde, M Zunabovic, MC Rea, MH Greenwood, MJ Linnan, MK Borucki, MM Mahmoodi, MR Torres-Vitela, MS Schvartzman, MW Gilmour, MW Reij, N Chaitiemwong, N Khelef, O Aygun, O Lyytikainen, P Martin, P Winter, PD Cotter, PD MacDonald, PJ Bremer, PJ Quinn, PS Rosshaug, R Fretz, RD Sleator, RV Goering, S Jadhav, S Lomonaco, S Lomonaco, S Massa, S Menéndez González, S Mills, S Roussel, S Témoin, S Veen Van der, SI Makino, SP Oliver, T Møretrø, TJ Malley, TM Hamdi, TM Osaili, TMC Ly, V Goulet, VG Kastbjerg, WB Valderrama, WM Fedio, Y Chen, ZG Kassaify   +151 more
core   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +1 more source