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. three-dimensional response surface and contour plots were drawn. ...

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

The objective of this study was to identify Acinetobacter in a traditional cheese from west Azarbaijan, Iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. Acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. Lypolysis and proteolysis characteristic of this bacteria and...

Investigation of the brain's white matter fiber tracts in social anxiety disorder (SAD) may provide insight into the underlying pathophysiology. Because models of pathological anxiety posit altered frontolimbic interactions, the uncinate fasciculus (UF) connecting (orbito-) frontal and temporal areas including the amygdala is of particular interest. Microstructural alterations in parts of the U...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

The objective of this study was to identify Acinetobacter in a traditional cheese from west Azarbaijan, Iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. Acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. Lypolysis and proteolysis characteristic of this bacteria and...

Background and Objectives: Antimicrobial active packaging with metallic nanoparticles is used as antimicrobial agent in the packaging of food. This study considers the coliform retarding ability of antimicrobial packaging in ultra-filtrated (UF) cheese. Materials and Methods: Plastic films based on low-density polyethylene containing organoclay (cloisite 30B) and different percentages of Ag an...

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...