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background: in order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. in this study, inhibitory effect of echinophora platyloba essential oil (eo) on growth of aspergillus flavus was evaluated in culture media and cheese. methods: e. platyloba eo was extracted by hydrodistillation method usi...

The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10(9) cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobac...

About 9.13 billion pounds of cheese is produced in the US every year, of which 34% is Cheddar cheese (NASS, 2007). Cheddar cheese composition and flavor quality, which influence the consumer acceptance, price and food processing application, develop during the ripening process. Cheese ripening or maturation is a slow process (2-24 months) characterized by series of complex physical, chemical, a...

The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

Background: One of the adulterant practice in dairy industry is the use of a less costly type of milk such as cow and goat milk instead of more expensive ones especially sheep milk. The aim of the present study was to assess fraud identification of undeclared milk species in composition of sheep yogurt and cheese offered as “pure sheep” in Iranian local markets. Methods: Samples ...

Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese, and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4◦C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10◦C or 50◦C, the bottles were pl...

Supplier evaluation is a complex multi-criteria decision-making (MCDM) problem that deals with assessment of suppliers as the potential alternatives against various types criteria. We consider context where decision makers (DMs) have complete information about and To address needs makers, method named Ranking based on optimal points (RBOP) developed in this paper. By imitating simulating human ...