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Cheese Microbial Risk Assessments—A Review
Predictive Model Cheese Microbial Risk Assessment
2016/5/19
Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria ...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Gouda Cheese Cholesterol Removal Physicochemical and Sensory Properties
2016/5/16
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
Transfer of Orally Administered Terpenes in Goat Milk and Cheese
Feed Tracers Terpenes Goat Blood Milk Cheese
2016/5/10
The objective of the present study was to investigate the relationships between terpenes’ intake and their presence in animal tissues (blood and milk) as well as in the final product (cheese). Eight d...
Survival of Listeria monocytogenes during the manufacture, ripening and storage of Turkish white cheese made from cow's and sheep's milk
Listeria monocytogenes manufacture ripening Turkish white cheese cow's and sheep's milk
2009/1/15
In this research survival Listeria monocytogenes has been investigated during manufacturing, ripening and storage of the turkish white cheese made from cow's milk and sheep's milk. Pasteurized cow's a...
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked-Cyclodextrin to Regular Cream Cheese
Cream Cheese Crosslinked ??CD Cholesterol Removal
2016/4/27
The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked 棺-cyclodextr...
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
Cheese Whey Protein Calcium-binding Peptide Tryptic Hydrolysate
2016/4/18
The purpose of this research was to investigate the potential use of cheese whey protein (CWP), a cheese by-product. The physiological activity of calcium-binding peptides in CWP may be used as a food...
Flavor Compounds of Cholesterol-Reduced Cheddar Cheese Slurries
Cholesterol Removal #NAME? Cheddar Cheese Slurries Homogenization
2016/4/8
This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followi...