Traditional Cheese-Making in Poland
نویسندگان
چکیده
منابع مشابه
Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA
ABSTRACT Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residu...
متن کاملIsolation of Listeria monocytogenes from milks used for Iranian traditional cheese in Lighvan cheese factories.
Traditional Lighvan cheese is a semi-hard cheese which has a popular market in Iran and neighboring countries. The aim of this study was evaluating the contamination of milks used for Lighvan cheese making with Listeria monocytogenes. Raw milk samples were randomly collected from different cheese producing factories (sampling carried out from large milk tanks used cheese making in factories). I...
متن کاملDetermining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...
متن کاملEffects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)
In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time. Mineral material contents of Örgü cheese have been determined with ICP-OES (inductively coupled ...
متن کاملListeria monocytogenes Contamination in Unpasteurized Traditional Cheese Products in Qazvin, Iran
Background and purpose: Listeria monocytogenes is a foodborne pathogen and a pothential risk to public health. Listeriosis is one of the most serious infectious diseases in most developed countries. Consumption of raw milk and unpasteurized traditional dairy products such as cheese can be a major reason for listeriosis in humans. This reaserch aimed at investigating Listeria monocytogenes conta...
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ژورنال
عنوان ژورنال: Ethnologia Europaea
سال: 1969
ISSN: 1604-3030
DOI: 10.16995/ee.3153