نتایج جستجو برای: iranian whife cheese
تعداد نتایج: 49012 فیلتر نتایج به سال:
The microbial and enzyme activity in different points within cheese and quality of final product are determined by local concentrations of salt and moisture in aqueous phase. To predict the evolution of moisture content in different layers of the Iranian white cheese during brining, constant and variable moisture diffusion coefficients were determined using experimental moisture time–dependent ...
For Iranian fermented cheese processing and ripening, different lactic acid bacteria (LAB) that affect on the physicochemical properties and hence the organoleptic characteristics of the cheese is used. Determination of physicochemical changes of cheese, particularly, organic acids is of importance. In this study five cheese formulas with five different group of cheese starters were processed a...
ABSTRACT Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residu...
Background & Aims of the Study: Methicillin-resistant staphylococcus aureus (MRSA) is considered as a major pathogen in public health concern. The objectives of this study were to firstly determine antibiotic sensitivity among Staphylococcus aureus isolated from traditional Iranian white cheese during 2015 from Hamedan province of Iran; and secondly to estimate the presence of ...
The objective of this study was to determine the occurrence of antimicrobial resistance among Staphylococcus aureus and to estimate the presence of methicillin-resistance in S. aureus (MRSA) isolates obtained by culture and polymerase chain reaction (PCR) methods. For this purposes, 100 Iranian white and feta cheese samples collected from different suppliers were initially evaluated for the occ...
Background: Food preservation includes procedures to assure higher level of food safety, hygiene and stability. To achieve this goal, the use of combination biopreservatives, such as Essential oils and Probiotics, has gained increased attention. Objective: The aim of this study was to evaluate the antimicrobial effects of Mentha longifolia L. esential oil and Lactobacillus casei aginst Listeri...
For Iranian fermented cheese processing and ripening, different lactic acid bacteria (LAB) that affect on the physicochemical properties and hence the organoleptic characteristics of the cheese is used. Determination of physicochemical changes of cheese, particularly, organic acids is of importance. In this study five cheese formulas with five different group of cheese starters were processed a...
background: listeria monocytogenes is an important gram-positive disease-causing bacterium existing in milk and dairy products. inhibitory effects of mentha pulegium essential oil at concentrations of 0.03, 0.015, and 0.0075% on growth of l. monocytogenes were studied in iranian white cheese during 60 days of storage. methods: essential oil of m. pulegium plant, collected from north of iran, wa...
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