نتایج جستجو برای: iranian white cheese
تعداد نتایج: 228815 فیلتر نتایج به سال:
Occurrence of Aflatoxin M1 in Pasteurized and Traditional Cheese Marketed in Southern Khorasan, Iran
Background: Aflatoxin M1 (AFM1) is a toxic and carcinogenic mycotoxin which after presence in milk and dairy products such as cheese and butter could make them as contaminated food. The main objective of this study was to evaluate the concentration of AFM1 in pasteurized and traditional cheese marketed in Southern Khorasan, from December 2011 to January 2012. Methods: A total of 102 cheese sam...
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking a...
Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese reduces its shelf-life and it is cause of dramatic organoleptic changes during storage. In this study we tested sonoelastography to evaluate texture changes of...
Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening. Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ri...
In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The synbiotic biocatalyst freeze-dried and used an adjunct during production of functional soft white cheese. Free Lc. cells control cheese with commercial starter were for comparison. addition to fiber content 1.12%, made using showed higher cell viabilities in gastric intestinal phase...
For Iranian fermented cheese processing and ripening, different lactic acid bacteria (LAB) that affect on the physicochemical properties and hence the organoleptic characteristics of the cheese is used. Determination of physicochemical changes of cheese, particularly, organic acids is of importance. In this study five cheese formulas with five different group of cheese starters were processed a...
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...
OBJECTIVE To compare the effects of drinking white wine or black tea with Swiss cheese fondue followed by a shot of cherry schnapps on gastric emptying, appetite, and abdominal symptoms. DESIGN Randomised controlled crossover study. PARTICIPANTS 20 healthy adults (14 men) aged 23-58. INTERVENTIONS Cheese fondue (3260 kJ, 32% fat) labelled with 150 mg sodium (13)Carbon-octanoate was consum...
In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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