Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

The thermophilic streptococci are dominant members of the microflora of several types of cheese produced with a natural starter. A total of 205 isolates of thermophilic streptococci were obtained from 70 samples of white cheese which had been collected from producing areas of different regions of Syria during 2009 and 2010. The isolates were cocci gram positive and catalase negative. From these...

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