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23 articles for “Cheese”
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Research ArticleOpen accessEvery word in the titleColiforms Diversity and Antibiotic Resistance in Kazakhstan CheeseAnar Kuzeubayeva, Altay Ussenbayev, Ali Aydin et al.Coliform bacteria contaminate dairy products and pose public health concerns including food poisoning and toxemia. We aimed to determine the species diversity of coliforms and to evaluate the resistance to antibiotics of E. coli in various types of cheese sold by local producers in Kazakhstan. We collected 197 samples from different cheeses sold by producers in the Kostanay (n = … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 2 · 22 Feb 2024 · 5,993 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleMonitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White CheeseN. Sabbagh, H. R. Gheisari, M. AminlariProblem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. … …American Journal of Animal and Veterinary Sciences, Vol. 5, Issue 4 · 27 Dec 2010 · 8,378 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleEffect of Proteases on Meltability and Stretchability of Nabulsi CheeseKhaled Abu-Alruz, Ayman Suliman Mazahreh, Jihad M. Quasem et al.Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation methods were used. Approach: This study was based … …American Journal of Agricultural and Biological Sciences, Vol. 4, Issue 3 · 30 Sep 2009 · 8,830 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleMeltability and Stretchability of White Brined Cheese: Effect of Emulsifier SaltsKhaled Abu-Alruz, Ayman Suliman Mazahreh, Ali F. Al-Shawabkeh et al.Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring the actual stretchability was designed and … …American Journal of Applied Sciences, Vol. 6, Issue 8 · 31 Aug 2009 · 7,093 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleUse of Jiben Seeds Extract to Manufacture Soft White CheeseMohamed A. Talib, M. M. Abubakar, I. A. Jideani, Ahmed HassanRennet substitute was applied for preparation of white cheese with Jiben (Solanum dubium seeds extract). Time effect 0, 15, 30, 45, 60, 75, 90, 120 and 150 days was studied at 30°C on the prepared cheese, kept at room temperature as well as in the refrigerator at 5±1°C. Cheese analysis includes pH and the percentage content of moisture, salt, fat … …American Journal of Applied Sciences, Vol. 6, Issue 4 · 30 Apr 2009 · 7,327 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleThe Effect of adjusting PH on Stretchability and Meltability to White Brined Nabulsi CheeseAyman Suliman Mazahreh, Jihad M. Quasem, Ali Faleh Al-Shawabkeh, Ibrahim Abdullah AfanehProblem statement: Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries.The most outstanding characteristic of Nabulsi cheese is the long keeping ability (more than one year) without cooling, since it is preserved … …American Journal of Applied Sciences, Vol. 6, Issue 4 · 3 Apr 2009 · 7,786 accessesView PDFCite
Research ArticleOpen accessEvery word in the titlePotential Air and Groundwater Pollution from Continuous High Land Application of Cheese WheyA.E. Ghaly, D.G. Rushton, N.S. MahmoudExperiments were performed, using eighteen 280 cm deep soil columns with 20 cm inside diameter, to determine the relative amounts of nitrogenous compounds leached and volatilized from soils receiving high application rates of cheese whey during two seasons. Three soils (loamy sand, sandy loam and sandy clay loam) and two cheese whey application rates (560 and 840 kg-N ha-1), that … …American Journal of Applied Sciences, Vol. 4, Issue 9 · 30 Sep 2007 · 7,277 accessesView PDFCite
Research ArticleOpen accessEvery word in the titlePotential Environmental and Health Impacts of High Land Application of Cheese WheyA. E. Ghaly, N.S. Mahmoud, D.G. Rushton, F. ArabA laboratory scale experiment was carried out to study the transformation and transport of nitrogenous compounds in soils receiving high application rates of cheese whey (twice the nitrogen requirement for crops). The experimental apparatus consists of 36 soil columns constructed of 20 cm inside diameter PVC pipes. Three types of soil (sandy loam, loam and sandy clay loam) and three … …American Journal of Agricultural and Biological Sciences, Vol. 2, Issue 2 · 30 Jun 2007 · 8,155 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleReduction of Microbial Population in Cheese Whey by UV in a Single and Series Conventional ReactorsA.E. Ghaly, J. P. SinghIn this study, the effectiveness of two conventional UV reactors in series for the online sterilization of cheese whey was compared to that of a single conventional reactor. The single reactor and the two reactor series were tested at eleven flow rates (5, 10, 15, 20, 25, 30, 35, 40, 50, 60 and 70 mL min-1) and five flow rates, … …American Journal of Biochemistry and Biotechnology, Vol. 2, Issue 3 · 30 Sep 2006 · 6,736 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleNon-Alcoholic, Naturally-Carbonated Beverage from Vitis Vinifera Using Saccharomyces Cerevisae Isolated from Cheese WheyHeena Chilana, Sanju Arora, Robinka Khajuria, Loveleen KaurIn the present work a pure yeast culture was isolated from cheese whey and identified by 26S rDNA sequencing as Saccharomyces cerevisiae NRRL Y-12632. This yeast was used to produce low alcoholic self carbonated beverage from grape juice, grape: Kinnow juice (2:1) and grape: Pomegranate juice (2:1) under optimized conditions. The physicochemical properties of 3 days fermented grape: Pomegranate beverage … …OnLine Journal of Biological Sciences, Vol. 15, Issue 3 · 6 Aug 2015 · 7,148 accessesView PDFCite