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Microbiological quality of white‐brined cheeses: a review
International Journal of Dairy Technology, 2002White‐brined cheeses are widely produced in the North‐east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.
Bintsis, Thomas, Papademas, Photis
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Manufacture and Quality of Venezuelan White Cheese
Journal of Food Science, 1984ABSTRACT A survey of the manufacture of queso blanco, the most popular cheese in Venezuela, confirmed a lack of standardization. Based on compositional factors, four desired cheese types were established and prepared in a pilot plant. Significant (p < 0.05) variation in moisture, salt, fat and protein were noted.
IVELIO ARISPE, DENNIS WESTHOFF
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Textural and microstructural properties of urfa cheese (a white‐brined Turkish cheese)
International Journal of Dairy Technology, 2003The texture and microstructure of white‐brined cheeses similar to urfa (a traditional Turkish cheese) were studied. One batch of cheeses was made in the traditional manner and one batch was made from ultrafiltered (UF) milk. Samples from each batch were either ripened in brine after production or scalded in whey for 3 min at 90°C prior to ripening. The
B H Özer, R K Robinson, A S Grandison
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Fresh white cheese as a source ofBrucella infection
Public Health, 1975Abstract Human and animal brucellosis is a disease of public health and economic significancein Iran. The consumption of unpasteurized dairy products is one of the important sources of human brucellosis. Fresh white cheese which is produced locally and sometimes privately in country houses from raw goat and sheep milk is probably the most important ...
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2013
White brined (or pickled) cheeses are ripened and stored in brine and they are manufactured in almost every part of the world under various names and by different processing methods. White cheeses are widely produced and popular in the Mediterranean countries, the Balkans, the Middle East and the eastern Europe.
Gursoy, O., Kesenkas, H., Yilmaz, Y.
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White brined (or pickled) cheeses are ripened and stored in brine and they are manufactured in almost every part of the world under various names and by different processing methods. White cheeses are widely produced and popular in the Mediterranean countries, the Balkans, the Middle East and the eastern Europe.
Gursoy, O., Kesenkas, H., Yilmaz, Y.
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Fate of aflatoxin M1 in Iranian white cheese processing
Food and Chemical Toxicology, 2008Aflatoxin M1 (AFM1) is an important mycotoxin frequently found in milk and dairy products. AFM1 is a major metabolic product of Aflatoxin B1 and is usually excreted in the milk and urine of dairy cattle that have consumed aflatoxin-contaminated feed. The aim of this study was to determine the AFM1 concentration in curd and whey of Iranian white cheese.
A, Kamkar +3 more
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Occurrence of Clostridia in White Pickled Domiati and Gouda Cheeses
Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Zweite Naturwissenschaftliche Abteilung: Allgemeine, Landwirtschaftliche und Technische Mikrobiologie, 1973Summary Commercial white pickled “Domiati” and “Gouda” cheeses were examined for the presence of Clostridia. These organisms were detected in 72% of the Domiati and 80% of the Gouda samples. Their identification revealed that Clostridium tyrobutyricum , followed by Cl. perfringens , predominated in the Domiati cheese, while Cl. tyrobutyricum and
K, Naguib, T, Shauman
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1986
The initial idea of cheese processing in order to utilize cheeses which would not be suitable for direct consumption is now applied to a wide variety of processed cheese types with increasing total world production. The aim of these experiments was to decrease production costs in processed cheese manufacture by inclusion of white brined cheese in the ...
M. Caric +3 more
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The initial idea of cheese processing in order to utilize cheeses which would not be suitable for direct consumption is now applied to a wide variety of processed cheese types with increasing total world production. The aim of these experiments was to decrease production costs in processed cheese manufacture by inclusion of white brined cheese in the ...
M. Caric +3 more
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Soft cheese «White birch» for farm cheese making
Cheesemaking and buttermaking, 2021openaire +1 more source