Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03828-0
Abstract: Jben is an Algerian traditional fresh cheese produced on a small scale in a limited area of east and west Algeria, in Maghnia and Nadrouma. It is manufactured from raw sheep, cow or goat milks,… read more here.
Keywords: goat; cynara cardunculus; acid bacteria; fresh cheese ... See more keywords
Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04308-6
Abstract: Fresh (acid coagulated) cheeses belong to a group of soft unripen cheeses which are very popular among consumers. However, owing to the specific composition and properties, these cheeses have a limited shelf life. The aim… read more here.
Keywords: cheese packed; shelf life; modified atmosphere; life fresh ... See more keywords
Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese.
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.09.021
Abstract: This study was aimed to screen for nisin producing Lactococcus lactis strains with prominent antimicrobial and technological characteristics applicable for the dairy industry. Twelve out of 181 Lactococcus spp. strains isolated from goat and cow… read more here.
Keywords: nisin; lactis strains; lactococcus; nisin producing ... See more keywords
The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22914
Abstract: The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endogenous… read more here.
Keywords: cathepsin; model fresh; temperature; milk ... See more keywords
Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products
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DOI: 10.3390/antibiotics12020414
Abstract: In ready-to-eat products, such as cooked ham, fresh cheese, and fuet in which Listeria monocytogenes is a concern, the use of biopreservation techniques represents an additional hurdle to inhibit pathogen growth during storage. The objective… read more here.
Keywords: phageguard listextm; ready eat; food; fresh cheese ... See more keywords
Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese
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DOI: 10.3390/foods10071471
Abstract: Listeria monocytogenes is a ubiquitous pathogen that can cause morbidity and mortality in the elderly, immune compromised, and the fetuses of pregnant women. The intrinsic properties of fresh cheese—high water activity (aW), low salt content,… read more here.
Keywords: monocytogenes fresh; control monocytogenes; control; log cfu ... See more keywords
Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese
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DOI: 10.3390/foods11081158
Abstract: Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract,… read more here.
Keywords: green tea; fresh cheese; tea; portuguese green ... See more keywords