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...

in this research, a mixture of mpc, wpc, smp, soy milk, margarine, butter and water was used for production of uf-feta cheese analogue.variables were mpc (8%, 9%, 10%), wpc (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of samples were analyzed ...

UF-100 flow cytometer and urine strip results were cross-interpreted to predict culture outcomes. The best negative predictive value was obtained with bacteria at > or =1,000/microl, white blood cells at > or =20/microl, or leukocyte esterase positivity. Nine of 24 false negatives were clinically significant. Thus, UF-100 and urine strip results do not accurately predict the outcome of cultures.

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

It is well known that brain structures correlate with intelligence but the association between the integrity of brain white matter tracts and intelligence in patients with mental retardation (MR) and healthy adults remains unknown. The aims of this study are to investigate whether the integrity of corpus callosum (CC), cingulum, uncinate fasciculus (UF), optic radiation (OR) and corticospinal t...

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...

The purpose of this study was to examine the relationships among mentalizing abilities, self-reported autism traits, and two white matter tracts, uncinate fasciculus (UF) and inferior longitudinal fasciculus (ILF), in neurotypical adults. UF and ILF were hypothesized to connect brain regions implicated in a neuroanatomical model of mentalizing. Data were available for 24 neurotypical adults (me...

In most ripened cheeses, bacteria are responsible for the ripening process. Immobilized in the cheese matrix, they grow as colonies. Therefore, their distribution as well as the distance between them are of major importance for ripening steps since metabolites diffuse within the cheese matrix. No data are available to date about the spatial distribution of bacterial colonies in cheese. This is ...

White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of ...