In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

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...

BACKGROUND: The extensive consumption of milk anddairy products makes these foodstuffs targets for potentialadulteration with financial gains for unscrupulous producers.OBJECTIVES: The aim of this study was using PCR assay todetect cow milk in labeled sheep milk, sheep yoghurt, andLighvan cheese (a traditional ripened cheese produced fromsheep's milk). METHODS: The assay utilized primers target...

Introduction Hellim (Halloumi) cheese is a traditional cheese belonging to Cyprus. Hellim is a popular and a widely-consumed dairy product especially in the eastern region of Mediterranean (Kaminarides et al., 2007). It is a semi-hard rindless cheese preserved in brine. The manufacture of Halloumi has been described by Anifantakis and Kaminarides (1983). The most characteristic peculiarity of t...

Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...

In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time. Mineral material contents of Örgü cheese have been determined with ICP-OES (inductively coupled ...

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 ...