Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108603
Abstract: Abstract The aim of this research was to prepare bacterial cellulose film (BCF) containing free and microencapsulated Lactobacillus acidophilus and Bifidobacterium animalis with sodium alginate (SA) and pectin. The particle size of microcapsules and the… read more here.
Keywords: preservation white; bacterial cellulose; cheese feta; bio preservation ... See more keywords
Proteolysis and lipolysis of white‐brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature
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DOI: 10.1111/jfpp.13612
Abstract: Beyaz cheeses were produced from milk pasteurized at 65 °C for 20 min, 75 °C for 5 min, or 85 °C for 5 min, and investigated at 7, 30, 60, and 90 days of storage. Pasteurization temperature affected… read more here.
Keywords: pasteurization temperature; storage; beyaz cheese; pasteurization ... See more keywords
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
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DOI: 10.3390/foods11030374
Abstract: Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of… read more here.
Keywords: white brined; partial total; serbian white; replacement ... See more keywords