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changes in the fatty acid (fa) composition of iranian uf (ultrafiltered)-feta cheese during ripening (3, 20, 40 and 60 days) were studied. with an increase in the ripening period, due to the conversion of fa to secondary metabolites, the percentages of c4:0-c12:0 decreased significantly (p

A ham and cheese sandwich every day. Fried chicken and pork rinds. White rice, white bread, and few leafy greens. Soft drinks with every meal. When interviewers asked a nationwide sample of Cubans what they ate on a typical day, and what they would put on a daily menu if they could choose whatever they wanted, these were among the top responses. Results of that landmark study revealed that a ma...

Galotyri is a traditional Greek Protected Destination of Origin (PDO) cheese. It is a soft, white, acid – curd, spread cheese. In the present study, the effect of two natural antimicrobial substances, nisin and natamycin, as well as their combinations, were assessed on the quality, freshness and shelf-life extension of fresh Galotyri cheese, during its refrigeration storage (4 C). Galotyri samp...