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34.362  Articles
1 of 3.437 pages  |  10  records  |  more records»
In this research, alpha-emitter concentrations of 222Rn, 226Ra, and 238U in Iranian, Turkish, Egyptian, Saudi Arabian, and Iraqi canned cheeses that are available in Iraqi markets were measured using the CR-39 detector. Also, the health risk parameters as... see more

Mycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevsehir and Yozga... see more

It is required to increase the amount of coagulant enzyme substitutes obtained from various sources that are equivalent to animal rennet in order to meet the rising demand for cheese. This study looked into the availability of plant-based enzymes as an al... see more

This study aimed to investigate the effect of pulsed UV light on the the preservation of the Savak cheese. In this study, the samples of Savak cheese (average 2 cm) that were produced from raw milk were exposed to two-sided pulsed UV light. The microbial ... see more

During cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determining th... see more

The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the m... see more

The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manag... see more

Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper... see more

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more

1 of 3.437 pages  |  10  records  |  more records»