Results 31 to 40 of about 288,194 (281)
Turkish Journal of Agriculture: Food Science and Technology, 2018 Turkish white cheeses after brine salting were subjected to high pressure processing (HPP) at 50, 100, 200 and 400 MPa for 5 and 15 min and the samples pressurized for 15 min were ripened in brine for 60 days.
Nurcan Koca +3 more
doaj +1 more source
Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses
International Journal of Gastronomy ResearchIn this study, pH and microbiological (psychrotrophic bacteria and yeast) properties of White and Tulum cheeses were investigated. According to the results of our study, the lowest pH value identified was 4.42, and the highest pH was 5.84 in the cheese ...
Sacide Bengu Tunaydın +3 more
doaj +1 more source
Crystallization and demineralization phenomena in stabilized white mold cheese [PDF]
Journal of Dairy Science, 2017 Stabilized white mold cheese is a commercially important variant of traditional white mold cheese (sometimes called bloomy rind cheese) that has an extended shelf life compared with the traditional permutation. The objectives of this observational study were to document mineral element movements and the development of a pH gradient in stabilized white ...
Gil F, Tansman +2 more
openaire +2 more sources
Food Tastes in the United States: Convergence or Divergence?
Agribusiness, EarlyView.ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley +1 more source
Production of Turkish non-brined white cheese fortified with vitamin D3 [PDF]
Food and Feed ResearchVitamin D deficiency is a prevalent issue, particularly in developing countries, and fortifying foods with vitamin D is an essential strategy to enhance public health.
Acar Bahar Onaran, Karatepe Aslı
doaj +1 more source
Biogenic Amines in White Brined Cheeses
FoodsIn the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples.
Leona Buňková +5 more
openaire +4 more sources
Agribusiness, EarlyView.ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi +2 more
wiley +1 more source
The Iraqi Journal of Agricultural science, 2019 This study was aime to investigate the effect of addition different concentration of celery leaves to white soft cheese ,Treated cheese between 2018-2019, ,The finely Celery (Apium graveolens) leaves were adding to crude white cheese after ...
awda & et al.
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. +4 more
core
Latin American White Cheese – A Review
Journal of Dairy Science, 1981 Abstract Manufacture and applications of Latin American White Cheese are reviewed. This cheese can be made from whole milk of cows, goats, and water buffalos as a means of preserving the food value of milk. Milk is clotted with rennet or precipitated by direct acidification. Typically the cheese is made without starter cultures.
Normanella Torres, R.C. Chandan
openaire +1 more source