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The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
inulin maltodextrins rats microflora prebiotics probiotics synbiotics
2014/2/27
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...
INVESTIGATION ON THE AFLATOXIN CONTAMINATION OF THE IRANIAN WHITE CHEESE
Iranian whife cheese aflatoxin B1
2009/12/28
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 of White Cheese (Gibna Bayda)
Gibna Bayda storage temperature weight loss chemical composition microbial properties
2010/11/12
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...
Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening
white cheese sorbic acid potassium sorbate
2010/2/3
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 ±...
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...
Fresh Soft White Cheese (Domiati-Type) from Camel Milk: Composition, Yield, and Sensory Evaluation
camel milk Domiati cheese soft white cheese
2008/3/18
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...
MICROBIOLOGICAL STUDY OF FRESH WHITE CHEESE(A SERBIAN CRAFT VARIETY)
white soft cheese farm manufactured Serbian geographical location
2010/3/24
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...