Food sensory properties, analyses and chemical composition are very important because they provide information about product quality and end-user acceptance or preferences. An assessment of sensory characteristics and chemical composition of mountain sheep and cow’s-milk cheese from shepherd’s huts and industrial manufacturers in Kosovo was carried out. Consumer-oriented tests using a 9 point h...

This study was conducted to investigate the effect of starter culture addition on characteristics raw milk white cheese (Gibna bayda).The made from warmed (45°C) milk, and (2% w/v) added first treatment (T1), while no second (T2). After manufacture, cut into cubes kept in brine solution for 24 hours, followed by storing without whey at 5°C 45 days. Microbiological, physicochemical, sensory were...

In the present study, the effect of feed Se supplementation on the Se content of raw milk and mozzarella cheese as well as the effect on cheese quality and functionality were determined. The Se milk was produced by supplying dairy cow feed with Se yeast (0.3mg of Se/kg of dry matter), resulting in a Se concentration in milk of 35.81μg/L. The fat, casein, and whey protein of Se milk were separat...

abstract the objective of this study was to determine the effect of psychrotrophic bacteria and somatic cells on the physicochemical characteristics of iranian ultrafiltered (uf) white cheese. milks with different numbers of psychrotrophic bacteria (1×106, 5×106 and 10×106 cfu/ml) and low somatic cell counts (scc, <2×105/ml) were selected and uf white cheese trials were produced. in a separate ...

This study was conducted to determine the survival of Escherichia coli O157:H7 during the ripening period of herby cheese made traditionally from raw cow milk. The cheese milk was inoculated with E. coli O157:H7 at the level of 3 log and 5 log cfu/mL, and then both manufactured herby cheeses were divided into two groups equally. The herby cheeses were stored by using two different methods for r...

We sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese. To facilitate this, 16S rRNA amplicon sequencing was used to elucidate the microbial community dynamics of brine-salted continental-type cheese in cheeses produced early and late in the production day. Differences in the microbial com...

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...

A model capable of predicting the minimum content of Aflatoxin M1 (AFM1) in Iranian while brine cheese has been developed using a chemometric approach to determine the optimum processing conditions. Renneting temperature, cut size, stirring time, press time, curd size and saturated brine pH were all regarded as process variables. Threedimensional response surface and contour plots were drawn. T...