BACKGROUND This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions. MATERIAL AND METHODS This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm...

This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese whey. It also determine suitability goat's milk for cheese. The physicochemical composition hygienic raw were studied, as well fatty acid profile nutritional indices Traditional cheeses produced from bulk two farms in three samples. results confirmed that husbandry ...

The thermal resistance of Clostridium sporogenes PA 3679 ATCC 7955 was determined in soymilk (pH 7) and 0.1% peptone water (pH 7) by the capillary tube method. In the continuous flow high-pressure throttling, the temperature of soymilk increased due to instantaneous pressure release and the additional heat was supplied by a heat exchanger to achieve the set temperature. The soymilk was immediat...

The nutritional quality of soy protein products is affected by the processing conditions employed in their manufacture. Heat treatment during processing serves to inactivate the inhibitors of trypsin and chymotrypsin, enzymes which play a key role in the digestion of protein in animals. In the processing of defatted soy flour to prepare a soy protein isolate, generally no heat treatment is used...

Pecorino Siciliano PDO is a semi-hard cheese that produced in wooden vats using raw sheep’s milk and its associated autochthonous microbial community. In the present study, we evaluated ecology of milk, curd whey from five PDO-producing farms Sicily combination metagenomic microbiological approaches. We an overview species strain-level diversity dairy lactococcal streptococcal isolates establis...