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 ...

in this investigation aflatoxin contamination of eighty different iranian white cheeses were determined by t.l.c. method. the result of this study showed that, 97.5% of the samples contained aflatoxin m1 & m2 which are transferred from milk. as far as direct contamination, 30% of the samples contained aflatoxin b1, g1, g2, from which 2.5% contained aflatoxin b1, 5% contained aflatoxin b2, 20% c...

Some lactic acid bacteria strains in milk media are capable of releasing bioactive peptides. In this study, we evaluated the angiotensin-converting enzyme (ACE)inhibitory activity of 180 lactic acid bacteria and selected several Lactobacillus helveticus, L. delbrueckii subsp. bulgaricus and L. casei strains that demonstrated strong ACE-inhibitory activity. The aim was to carry out a molecular s...

BACKGROUND AND OBJECTIVES In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese. MATERIALS AND METHODS The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates con...

The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 + 40 °C) for a period 6 months were evaluated. samples stable from microbiological point view when up to °C. growth microorganisms was significant after 1-month storage at +40 °C (P < 0.05). dry matter, fat protein contents increased the pH-values decrea...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...

The aim of this study was to evaluate the effects of sodium chloride reduction and its substitution with potassium chloride on selected probiotic bacteria and their functionality in Akawi cheese during storage for 30 d at 4°C. The survival of selected probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum) and starter bacteria (Streptococcus thermophilus a...

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 ...

ripening is considered as the most important biochemical event in the cheese technology. presence of whey proteins in uf-cheese leads to such abnormal behaviors and characteristics as slow ripening, weak flavor, and soft and undesirable texture. since temperature and time are the most important environmental factors in cheese ripening, the aim of the present study was chosen to investigate the ...