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The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
In this investigation Aflatoxin contamination of eighty different Iranian white cheeses were determined by T.L.C. method. The result of this study showed that, 97.5% of the samples contained Aflatoxin...
Effect of storage temperature on weight loss, chemical composition, microbiological properties and sensory characteristics was studied. The cheese was made from fresh raw cow’s milk with 6 % salt kep...
In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300 ppm, 500 ppm and 700 ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 ±...
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...
Manufacturing procedures and composition of fresh soft white cheeses (Domiati-type) from camel milk were characterized. Different percentages of fat and salt and two lactic starter cultures (yogurt an...
The levels of several microbial groups of aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts were inve...

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