The consumption of sodium in excessive amount may lead to heart disease, which is the first leading cause of death in the United States. Process cheese is one of the high salt containing milk products. The objective of this study was to evaluate and compare the effects of potassium chloride (KCl) and potassium based emulsifying salts as a salt (NaCl) replacer on the chemical and microbiological...

the main objective of this study was to investigate the effect of enterococci isolated from traditional lighvan cheese on the quality of iranian uf white during ripening. four samples of cheese were provided from four different cheese production units in lighvan region. strains of enterococci in these samples were isolated by standard microbiological methods and selective medium of kanamycin es...

Raw milk was artificially contaminated with declumped cells of Mycobacterium avium subsp. paratuberculosis at a concentration of 10(4) to 10(5) CFU/ml and was used to manufacture model hard (Swiss Emmentaler) and semihard (Swiss Tisliter) cheese. Two different strains of M. avium subsp. paratuberculosis were tested, and for each strain, two model hard and semihard cheeses were produced. The sur...

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey...

Cais-Sokolińska D., Pikul J. (2009): Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese. Czech J. Food Sci., 27: 301–308. The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with...

The objective of this work was to characterize a novel appearance defect found in Cheddar cheese, heretofore referred to as black spot defect (BSD), and to determine an etiology. Uniformly distributed throughout the cheese mass, BSD appears as small spherical black spots from 0.20 to 4.7 mm in diameter and at an average frequency of about 2 spots per kg of cheese. To date, BSD has only been fou...

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of ...

Viability of probiotic bacteria in food during maintenance and time of consuming in food has become a challenge in food hygiene and technology and is important for representing their beneficial health effects. The aim of this study was to determine the survival of probiotic Enterococcus faecium derived from Koopeh cheese added to industrial Iranian ultra-filtrated (UF) cheese and screening for ...

Cream cheese is used as a spread and as an ingredient in many food applications. A gritty or grainy mouthfeel is an undesirable textural defect that occurs in cream cheese. However, the factors that cause the textural defect are not well understood. The objectives of this study were to isolate and characterize particles from cream cheese and to study the effect of particles on cheese texture. P...

Aflatoxin M1 (AFM1) is a category of poisonous compounds found in milk and dairy products. The target of our research is to determine incidence and risk assessment AFM1 through the consumption of cheese in Hamadan province of Iran. Seventy cheese samples including cream cheese (n = 30) and Iranian white cheese (n = 40) were collected from different regions of Hamadan province, Iran and tested f...