The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

Autor: Rehab F.M. Ali, Ayman M. El-Anany, H. M. Mousa

Publikováno v: Nutrition & Food Science. 51:191-204

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59cbaf5b305db1e7c8b27d7c8dd9ca42
https://doi.org/10.1108/nfs-03-2020-0077

EVALUATION OF PERCEPTION AND PREFERENCE OF SENSORY ATTRIBUTES FOUND IN FULL-FAT AND LOW-FAT PRATO CHEESE

Autor: Patrícia de Oliveira Lima, Manuella de Oliveira Cabral Rocha, Jovilma Maria Soares de Medeiros, Lara Barbosa de Souza, Jean Berg Alves da Silva, Germana Guimarães Rebouças, Joelma Martins Pereira de Lima, Fernanda Araujo dos Santos

Publikováno v: Revista Científica Rural. 21:387-407

Prato cheese is the second most commercialized cheese in Brazil and its full-fat variety has very high fat content. The aim of this study was to evaluate the degree of perception and preference of untrained consumers to full-fat and low-fat Prato che

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d7b137bf9fd9dfd25ddc2777c63ea7b
https://doi.org/10.30945/rcr-v21i3.2655

Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

Autor: Maria Teresa Cimmarusti, Filomena Epifani, Antonia Susca, Antonio F. Logrieco, Pamela Anelli, Miriam Haidukowski, Antonio Moretti

Publikováno v: Food microbiology
78 (2018): 62–72. doi:10.1016/j.fm.2018.09.014
info:cnr-pdr/source/autori:Anelli P.; Haidukowski M.; Epifani F.; Cimmarusti MT.; Moretti A.; Logrieco AF.; Susca A./titolo:Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese/doi:10.1016%2Fj.fm.2018.09.014/rivista:Food microbiology (Print)/anno:2018/pagina_da:62/pagina_a:72/intervallo_pagine:62–72/volume:78

Cave cheese is a surface mold-ripened variety of cheese produced also in South of Italy, exploiting fungal population naturally occurring on cave walls, as part of secondary microbiota for ripening. In this study, 148 fungal strains were isolated fro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5ce81d25ae6442cf464d09b4963659c
https://doi.org/10.1016/j.fm.2018.09.014

Biochemical and microbiological properties of Edam cheese with black cumin oil

Autor: Shaimaa M. Hamdy, Ehab Ahmed Galal, Hani Shaaban Abd Elmontaleb, Doha Ali Abdelmageed

Publikováno v: Egyptian Journal of Food Science.

Edam cheese samples were prepared with the addition of different concentrations of black cumin (Nigella sativa L) oil (0.2, 0.4 and 0.6 % v/w). Significant differences (P≤0.05) in chemical composition and ripening indices among treated cheese sampl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7da042121ce2f6f23a98de9c23b138b0
https://doi.org/10.21608/ejfs.2020.26081.1046

Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample

Autor: Ömer Faruk Çelik, Busra Tufenk, Zekai Tarakci, Sertap Kurt

Publikováno v: LWT. 96:222-227

Kashar is a cooked-curd cheese and traditionally produced without using any starter cultures. Three different types of commercial starter cultures Choozit ™ MA 11 (MA), BT 01 (BT) and Feta A (Feta) applied to the Kashar cheeses after the cooking st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19ac7271ab870683fd23a1a13277aa9f
https://doi.org/10.1016/j.lwt.2018.05.031