Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at -27 °C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that wa...

BACKGROUND/OBJECTIVE It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in ...

A total of 45 random samples of locally white soft cheese were collected from various dairy shops, street vendors and supermarkets located in Gharbia governorate, Egypt. The samples were represented as Domiati, Tallaga, and Kareish cheese (15 samples of each) were examined for the presence of Staphylococcus aureus organisms. The incidence of Staph. aureus were 13.3%, 26.6% and 26.6% in the exam...

Objective: The purpose of this study was to look into the concentration heavy element Cadmium and its health risks in cheese samples available Iraqi markets. Methods: 72 random six country groups (15 Iran, 9 Iraq, Egypt, 15 Turkey, Hungary, Saudi Arabia) markets were collected analyzed using an atomic absorption spectrophotometer, Shimadzu model AA7000, USA. Results: highest average Cd metal le...

To assess genetic diversity and maternal origin of Turkish and Iranian native chicken breeds, we analyzed the mtDNA D-loop sequences of 222 chickens from 2 Turkish (Denizli and Gerze) and 7 Iranian (White Marandi, Black Marandi, Naked Neck, Common Breed, Lari, West Azarbaijan, and New Hampshire) native chicken breeds, together with the available reference sequences of G. gallus gallus in GenBan...

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ripening is considered as the most important biochemical event in the cheese technology. presence of whey proteins in uf-cheese leads to such abnormal behaviors and characteristics as slow ripening, weak flavor, and soft and undesirable texture. since temperature and time are the most important environmental factors in cheese ripening, the aim of the present study was chosen to investigate the ...

the harmful effects of many chemical food preservatives are well established, so this has triggered interest in natural methods of preservation. monolaurin, a monoester of lauric acid, founds naturally in some foods and has various antiviral and antibacterial activities. evaluation of the effects of monolaurin separately and in combination with lactic acid bacteria (lab) starter culture on grow...

Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to...