Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a “farm to table” methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and gre...

Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products on risk factors for CHD. The aim of the present study was to compare the effects of Jarlsberg cheese (a Norwegian variety of Swiss cheese) with butter on serum lipoproteins, haemostatic variables and homocysteine. A ...

Wedholm, A. 2008. Variation in milk protein composition and its importance for the quality of cheese milk. Doctoral dissertation. IS 978-91-85913-46-6, ISSN: 1652-6880 Variations within the bovine milk protein profile can have both positive and negative impacts on the quality of cheese milk. As main contributors to the cheese structure, the caseins are important for the cheese yield. During the...

background and purpose :aflatoxin m1, in milk and dairy products, is classified by the international agency for research on cancer as human carcinogens (class 2b). the aim of this study was to evaluate aflatoxin m1 contamination level in dairy products from iranshahr city, iran, using elisa technique. materials and methods: in our study, 87 samples of milk, white cheese, yoghurt, and butter wer...

ABSTRACTOne of the most important criteria in any type cheese is its flavor and texture, which consequently affect quality, consumer choice acceptance. The ultra-filtrated (UF) white soft one very popular types Mediterranean region. This has some properties that do not meet preferences because lack also texture spreadable. So this study aimed to improve quality enhancing theflavor UF-white by i...

Cloning technology is an emerging biotechnological tool that could provide commercial opportunities for livestock agriculture. However, the process is very inefficient and the molecular events underlying the technology are poorly understood. The resulting uncertainties are causing concerns regarding the safety of food products derived from cloned livestock. There are similar concerns for livest...

This article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage coriander). Brynza cheese was used as the basis for recipe. By chemical composition with vegetable, has a significantly higher protein content (26.27 g/100g), while fat is lower (14.98 g/100g). There high amino acids fatty (PUFA 6%, MUFA 24%). During prolonged storage...