نتایج جستجو برای: iranian brined cheese
تعداد نتایج: 49079 فیلتر نتایج به سال:
The aim of this study was to consider the presence of sodium benzoate and potassium sorbate preservatives in 40 samples of UF cheese, 45 samples of yogurt, and 45 samples of Doogh (The Iranian traditional dairy drink) by high-performance liquid chromatography (HPLC). All of the samples were collected from 14 different brands producing in dairy factories in Hamedan province in North West of Iran...
Traditional Lighvan cheese is a semi-hard cheese which has a popular market in Iran and neighboring countries. The aim of this study was evaluating the contamination of milks used for Lighvan cheese making with Listeria monocytogenes. Raw milk samples were randomly collected from different cheese producing factories (sampling carried out from large milk tanks used cheese making in factories). I...
The aim of the study was to compare the effects of two different salting procedures on salt uptake, protein and moisture content, water activity (aw) weight yield, colour and quality of herring fillets. One group of herring fillets was brined with 20% brine solution for one day before dry salting while another group was dry salted only. After 27 days of salting, the fillets were desalted. Sampl...
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 ...
Occurrence of Aflatoxin M1 in Pasteurized and Traditional Cheese Marketed in Southern Khorasan, Iran
Background: Aflatoxin M1 (AFM1) is a toxic and carcinogenic mycotoxin which after presence in milk and dairy products such as cheese and butter could make them as contaminated food. The main objective of this study was to evaluate the concentration of AFM1 in pasteurized and traditional cheese marketed in Southern Khorasan, from December 2011 to January 2012. Methods: A total of 102 cheese sam...
Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening. Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ri...
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 ...
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