BACKGROUND Cheese is generally rich in saturated fat, which is associated with increased risk for cardiovascular diseases. Nevertheless, recent reports suggest that cheese may be antiatherogenic. OBJECTIVE The goal of this study was to assess whether intake of two types of Norwegian cheese, with widely varying fat and calcium content, might influence factors of the metabolic syndrome and seru...

This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe's milk or from a mixture with goat's milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total soli...

Tulum peyniri ülkemizin farklı yörelerinde geleneksel olarak çiğ sütten üretilen peynir çeşidimizdir. Peynirin karakteristik lezzet ve tekstürü, ortamında baskın flora olan laktik asit bakterileri tarafından kontrol edilmektedir. Kontrolü zor flora, kontamine patojenler peynirde kalite kayıplarına halk sağlığı risklerine neden olabilmektedirler. Bu durum, üretimde ısıl işlem görmüş süt kullanım...

Three Lactobacilli were isolated from traditional Tunisian fermented food and then characterized for its ability to inhibit Listeria monocytogenes growth. Antagonistic effect of Lactobacillus plantarum on four L. monocytogenes strains was tested in soft artisanal cheese. Anti-biofilm activity of Lactobacillus extracts was also tested. Our results demonstrate that the selected lactic acid bacter...

Rugova cheese is an endogenous dairy product in the Republic of Kosovo, which originates from region Peja, where it traditionally produced raw milk cows, sheep and goats. This research determined physicochemical characteristics such as dry matter, protein, fat, titratable acidity, pH sensory attributes colour, taste, aroma, consistency appearance. These parameters were traditional industrial ch...