نتایج جستجو برای: white brined cheese

تعداد نتایج: 189694  

Journal: :journal of food quality and hazards control 0
e. sadeghi research center for environmental determinants of health (rcedh), kermanshah university of medical sciences, kermanshah, iran a. mohammadi department of health, qazvin university of medical sciences, qazvin, iran m. jamilpanah islamic azad university, sari branch, mazandaran, iran m. bashiri [email protected] s. bohlouli department of veterinary medicine, faculty of agriculture, kermanshah branch, islamic azad university, kermanshah, iran

background: listeria monocytogenes is an important gram-positive disease-causing bacterium existing in milk and dairy products. inhibitory effects of mentha pulegium essential oil at concentrations of 0.03, 0.015, and 0.0075% on growth of l. monocytogenes were studied in iranian white cheese during 60 days of storage. methods: essential oil of m. pulegium plant, collected from north of iran, wa...

Journal: :iranian journal of microbiology 0
m raeisi department of food quality control, faculty of veterinary medicine, urmia university, urmia, iran. h tajik roohani sm razavi m maham m moradi b hajimohammadi

in this study, the antibacterial effect of essential oil of tarragon (artemisia dracunculus) on staphylococcus aureus and escherichia coli was evaluated in culture media and iranian white cheese.the tarragon essential oil (eo) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates containing brain heart infusion broth. the enumeration...

2012
M Raeisi H Tajik Roohani SM Razavi M Maham M Moradi B Hajimohammadi H Naghili M Hashemi T Mehdizadeh

BACKGROUND AND OBJECTIVES In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese. MATERIALS AND METHODS The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates con...

Journal: :journal of agricultural science and technology 2010
m. dalvi n. hamdami

information on the thermophysical properties of the iranian ultrafiltrated (uf) white cheese is very limited. in this research, those thermal properties determined experimentally were thermal conductivity, specific heat, density and water activity. the thermal conductivity and specific heat of iranian ultrafiltrated white cheese (iufwc) ranged from 0.447 to 0.480 w m-1 °c-1 and from 3.871 to 4....

E. Azarpazhooh H. Behmadi Sh Zomorodi

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...

2017

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...

Journal: :Applied and environmental microbiology 2000
N Sung M T Collins

Low pH and salt are two factors contributing to the inactivation of bacterial pathogens during a 60-day curing period for cheese. The kinetics of inactivation for Mycobacterium avium subsp. paratuberculosis strains ATCC 19698 and Dominic were measured at 20 degrees C under different pH and NaCl conditions commonly used in processing cheese. The corresponding D values (decimal reduction times; t...

Journal: :Journal of Dairy Science 1981

Journal: :Biotechnology & Biotechnological Equipment 2007

Background and purpose: Listeria monocytogenes is a foodborne pathogen and a pothential risk to public health. Listeriosis is one of the most serious infectious diseases in most developed countries. Consumption of raw milk and unpasteurized traditional dairy products such as cheese can be a major reason for listeriosis in humans. This reaserch aimed at investigating Listeria monocytogenes conta...

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