Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3058-5
Abstract: The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase… read more here.
Keywords: cheese produced; erzincan tulum; tulum cheese; dry matter ... See more keywords
Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112240
Abstract: Abstract Cheese presents remarkable diversity and organoleptic richness favored by microbial communities. Different yeasts have already been reported as contributors to cheese characteristics. In this study we aimed to characterize K. lactis B10 and T.… read more here.
Keywords: delbrueckii; mass; produced yeasts; cheese produced ... See more keywords
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks.
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/71/2012-cjfs
Abstract: Valkaj K., Kalit S., Kalit M.T., Wendorff W.L. (2013): Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks. Czech J. Food Sci., 31: 217–221. The hygienic indicators and chemical composition… read more here.
Keywords: produced raw; cheese produced; hygienic indicators; prgica cheese ... See more keywords
Analysis of aflatoxin M1 contamination in milk and cheese produced in Mexico: a review
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DOI: 10.3920/wmj2020.2668
Abstract: Due to the carcinogenic character of aflatoxins when present in foods, these compounds are considered a risk to human health. This systematic review aimed at compiling the available research data on detection and quantification of… read more here.
Keywords: milk; cheese produced; produced mexico; review ... See more keywords
Investigation on the microbiological hazards in an artisanal soft cheese produced in northern Italy and its production environment in different seasonal periods
Sign Up to like & getrecommendations! Published in 2022 at "Italian Journal of Food Safety"
DOI: 10.4081/ijfs.2022.9983
Abstract: The present study aimed at assessing the occurrence of microbiological hazards (Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli O157) in an artisanal soft cheese produced in northern Italy. In the same product total… read more here.
Keywords: soft cheese; microbiological hazards; artisanal soft; cheese produced ... See more keywords