cheese has high nutritional value in human health although is naturally poor in essential fatty acids. essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. protulaca oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin c. the aim of this study is production and ch...

Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt con...

In this work, H3PW12O40 (PPT) and nano-sized titania supported on urea formaldehyde (UF) resinwas prepared via an impregnation method. The prepared sample was characterized by X-raydiffraction (XRD), UV-Vis spectrophotometer, Fourier transform infrared spectroscopy (FT-IR),scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). The photocatalyt...

Ras cheese samples were found to be predominantly infested with A. siro mite. Clove, thyme, rosemary and citrus essential oils showed effective acaricidal activity against Ras cheese mites (A. siro). essential oil. However, treatments of clove or rosemary essential oil negatively affected the cheese flavor. However, degree of acaricidal activity varied according to the type and concentration of...

The cause of the increase in core temperature (CT) during hemodialysis (HD) is still under debate. It has been suggested that peripheral vasoconstriction as a result of hypovolemia, leading to a reduced dissipation of heat from the skin, is the main cause of this increase in CT. If so, then it would be expected that extracorporeal heat flow (Jex) needed to maintain a stable CT (isothermic; T-co...

BACKGROUND The clinical criteria to assess hydration status are not always reliable. Hence, the development of techniques to estimate more accurately post-dialysis dry weight (DW) remains a major challenge. The present study evaluates the value of the inferior vena cava (IVC) diameter, plasma concentration of atrial natriuretic peptide (ANP), and plasma renin activity (PRA) in determining the D...

Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low mo...

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening....

For convenience, many cheese varieties, including Cheddar, are available preshredded in translucent modified atmosphere packaging (MAP). Although flavor development in traditional Cheddar cheese has been well documented (Christensen and Reineccius, 1995; Dunn and Lindsay, 1985; Engels and Visser, 1994; Fox et al., 1995; Manning, 1978; Urbach, 1995), little is known about the flavor chemistry of...