Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese, and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4◦C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10◦C or 50◦C, the bottles were pl...

INTRODUCTION The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of t...

BACKGROUND Healthcare is a series of complex, interwoven systems in which any discontinuities of care may affect the safety of patients, who have been reported to perceive safety differently to clinicians. This study aimed to explore patient perceptions of safety and identify how they can be used to construct additional barriers to reduce safety incidents within organisational care transfers, w...

Dairy products is considered the most complete foodstuff that provide human with of their vital needs. The aim this study to evaluate some chemical parameters and bacteriological quality traditional white soft cheese. Our finding indicates that, pH ranged between 5.72 7.25 an average 6.53, moisture percentage 37.76 % 54.95 45.03%, fat 1.2 4.3 2.36 %, protein 16.3 23.16 19.55 %. Ash 1.7% 2.8% 2....

Artisanal cheese and other dairy products are traditionally produced from raw milk. The chemical and microbiological properties of milk are besides technological procedure among the most important parameters that determine the final characteristics of a product. Majority of microbes present in the rich microbiota of raw milk are considered beneficial but we should also be aware of a possibility...

Precision Livestock Farming (PLF) is being developed in livestock farms to relieve the human workload and to help farmers to optimize production and management procedure. The objectives of this study were to evaluate the consequences in energy intensity and the related carbon impact, from dairy farm to cheese factory, due to the implementation of a real-time milk analysis and separation (AfiMil...

“Slovak bryndza” is a traditional Slovak cheese manufactured by milling lump of matured ewe’s or mixture and cow’s cheese. The percentage greater than 50% w/w dry matter. Differences in the purchase prices milk create potential for adulteration. detection compounds isoelectric focusing ?-caseins after plasmolysis suitable method determination adulteration this analysis final results may be affe...

The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. aim present study was to obtain information on bacteria and yeast communities harboured by Queijo de Azeitão PDO cheese through viable counting and, for first time, via metataxonomic analysis. Moreover, solid phase microextraction (SPME) technique applied characterize volatile co...

The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...

Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal (BAC), which have historical, socioeconomic importance. The the BAC between producing regions due to different compositions raw milk, steps involved in process maturation time. crucial step for cheese differentiation non-addition starter c...