Results 11 to 20 of about 288,194 (281)
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
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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. +3 more
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APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 Raw milk Domiati cheese is the main soft white pickled cheese produced in Egypt. The objective of this study was to assess the microbiological hazards, physiochemical quality and safety of some raw Domiati cheese subtypes including Double Cream, Tallaga,
Maha Lotfy +3 more
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An Overview of the Egyptian Cheese Packaging Closing/ Opening System and its Future Trends
Journal of Architecture, Art & Humanistic Science, 2018 The Closing and opening system of the package is very important for any food product to guarantee safety and convenience. White and Rumi cheese is one of the main types of cheese in Egypt.
Noha Mohamed
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USING OF ESSENTIAL OILS EXTRACTED FROM SOME SPICES TO EXTEND THE SHELF LIFE OF SOFT WHITE CHEECE [PDF]
Mesopotamia Journal of Agriculture, 2009 Essential oils of aniseed, nigella and clove were used to extend the shelf life of soft white cheese preservation at 0.05% of curd weight and to get rid of whey before salting . Having been preserved in 250 gm cans and kept for 1, 7, 14, 21, 28 days at 5
S. Kh. Badawi
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Fermentation, 2023 Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes ...
Katarina Lisak Jakopović +4 more
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Isolation and Identification of Yeasts in White Cheese
Journal of Advances in VetBio Science and Techniques, 2021 In this study, firstly yeast was isolated from 50 white cheese samples produced by traditional methods from raw milk. The yeast species were isolated from 50 traditional white cheese samples and identified with the VITEK2 Compact system. There were obtained from white cheese samples 90 isolates 35.6% Candida sake (32), 13.3% Candida zeylanoides (12), 8.
Sevda URÇAR GELEN, Ziya CEYLAN
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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 +4 more
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Development of Cottage Cheese Technology Using Whey Broth of Linder Flowers [PDF]
, 2018 The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.It was established, that under the influence of the ...
Dyukareva, G. (Galina) +3 more
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Microbiological quality of white local sheep cheese in Mosul city markets [PDF]
Iraqi Journal of Veterinary Sciences, 2017 The soft white cheese is considered one of the most popular locally manufactured cheese in Iraq, a kind of traditional cheese that is mainly produced from sheep milk. It usually becomes available in the markets of Mosul between the months of February and
M.H.A. AL-Hamdany, A.A. Hassan
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