Introduction: Probiotics are nonpathogen living microorganisms which express beneficial effects on host, when are administered in adequate amounts. Traditional dairy products are regarded as good sources of probiotics. Present study aims to isolate Lactic Acid Bacteria (LAB) from Siahmezgi cheese, a traditional cheese produced in the north of Iran, and to evaluate their probiotic potential for ...

Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) d...

OF DOCTORAL DISSERTATION HELSINKI UNIVERSITY OF TECHNOLOGY P.O. BOX 1000, FI-02015 TKK http://www.tkk.fi Author Marko Outinen Name of the dissertation Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products Manuscript submitted 2.10.2009 Manuscript revised 24.11.2009 Date of the defence 20.1.2010 Monograph x Article dissertation (summary + origina...

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...

The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates...

traditional raw milk cheese is one of the most consuming cheeses in the world. kurdish cheese is a semi-firm, traditionally made in the east of iran. it is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. as a result kurdish cheese is often more complex in different varieties of microorganisms, which whose organoleptic properties make it highly esteem...

17 Oscypek is a traditional Polish, scalded-smoked cheese, with a protected designation of origin 18 (PDO) status manufactured from raw sheep's milk without starter cultures in the Tatra Mountains 19 region of Poland. This study was undertaken in order to get some insight on the microbiota which 20 develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made ...

in this study, soymilk curd (tofu) was produced and evaluated at three stages according to iranian preference. in the first stage, the effect of soybean varieties (williams & habbit), production methods (traditional & recommended), and formulation (0, 10 and 20% cheese whey instead of water used in soymilk production) on the qualitative and quantitative characteristics of tofu were evaluated. i...

We report here the 2,576,542-bp genome annotated draft assembly sequence of Lactococcus lactis subsp. lactis 1AA59. This strain-isolated from a traditional cheese-produces putrescine, one of the most frequently biogenic amines found in dairy products.