Results 231 to 240 of about 288,194 (281)

Effect of milk and dairy intake on cognitive function in older adults: a systematic review and meta-analysis. [PDF]

Front Aging
Giraldo-Castrillon Y, Mendoza JD, Lopez-Cabrera M, Lopez-Lopez JP, Lopez-Jaramillo P.   +4 more
europepmc   +1 more source

Huge Saccular Ascending Aortic True and False Aneurysms-Chalk and Cheese. [PDF]

Clin Case Rep
Takagi H.
europepmc   +1 more source

Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products. [PDF]

Microorganisms
Ermenlieva N, Stamova S, Ivanova N, Atanasova P, Marinova V, Ibryamova S, Ivanov I, Georgieva E.   +7 more
europepmc   +1 more source

Synergistic Integration of Liposomes with Emerging Technologies for Food Applications. [PDF]

Molecules
Varas Condori MA, Ibáñez Bendezú A, Romero J, Villasante A, Opazo R, Cordero-Machuca J, Muñoz-Shugulí C, Patiño Vidal C, Andrade-Pizarro R, López-Polo J.   +9 more
europepmc   +1 more source

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder. [PDF]

Prev Nutr Food Sci
Park Y, Hwang ES.
europepmc   +1 more source

Perspective Distortion

, 2011
Clark, Austin W.
core  

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Microbiological and compositional status of Turkish white cheese

International Journal of Food Microbiology, 1989
Results of the chemical and microbiological examination of 38 Turkish white cheese samples are presented. On average, the cheese was characterized by a high moisture and salt content, 58.18 and 3.56%, respectively, and a pH of 4.68. Significant variation was found in these compositional factors, indicating the extreme diversity of manufacturing ...
Turantas, F, Unluturk, A, Goktan, D
exaly   +3 more sources

White-brined cheeses

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, Alichanidis, Efstathios S., Uzunsoy, İrem, Özer, Barbaros, Papademas, Photis, Radulovic, Zorica, Miocinovic, Jelena   +6 more
openaire   +4 more sources

Probiotic white cheese with Lactobacillus acidophilus

International Dairy Journal, 2004
Abstract The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus during ripening of the cheese stored in vacuum or in brine.
Muammer Goncuoglu
exaly   +3 more sources

Manufacture of processed cheese from Iraqi white soft cheese

International Journal of Dairy Technology, 1996
Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively.
S A S HANNA, A S NADER
openaire   +1 more source