The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...

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: a flatoxins are one of the most important types of mycotoxins that are produced by aspergillus species such as a. flavus and a. parasiticus on contaminated feed. a flatoxin m 1 (afm 1 ) is excreted in milk of those lactating animals which have ingested a flatoxin b 1 contaminated feed. the aim of this study is to determine the presence and level of aflatoxin m1 in white iranian chee...

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...

In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing a...