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Journal articles on the topic 'Soft cheese production'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Narmetova, T., and N. Alekseyeva. "Prospects of soft fresh cheese production in Kazakhstan." Bulletin of Science and Practice, no. 10 (October 14, 2017): 145–50. https://doi.org/10.5281/zenodo.1012280.

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In this article, the relevance of increasing the production of cheeses on the domestic market of the Republic of Kazakhstan is shown. In accordance with changes in the structure of the population’s nutrition and protein deficit, increasing attention is being paid to increasing the use of protein resources for food purposes, including the creation of new products. According to the Food and Agriculture Organization of the United Nations, the volume of world cheese production is constantly increasing. When polling the population in recent years it became clear that the cheese–curd market is waiti

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2

Mukhiddinov, Q. A., A. M. Rakhimov, Dj E. Saparov, A. Aït-Kaddour, and Sh A. Sultanova. "Investigation of the process of molding, pressing and salting hard and soft cheeses." IOP Conference Series: Earth and Environmental Science 1076, no. 1 (2022): 012060. http://dx.doi.org/10.1088/1755-1315/1076/1/012060.

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Abstract Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community struct

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3

Hachak, Yu R., O. R. Myhaylytska, V. O. Nahovska, B. V. Gutyj, and I. F. Lanytsia. "Designing the technology of goat cheese with spices using a separator-normalizer." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 86–91. http://dx.doi.org/10.32718/nvlvet-f9915.

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The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components

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4

GALLOWAY, JANET H. "Production of soft cheese." International Journal of Dairy Technology 48, no. 2 (1995): 36–43. http://dx.doi.org/10.1111/j.1471-0307.1995.tb02464.x.

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5

Jovanovic, Snezana, Ognjen Macej, and Miroljub Barac. "Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 131–39. http://dx.doi.org/10.2298/bah0402131j.

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Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstac, Cetanovice, Rasno, Stavalj, Karajukica Bunari, Crnis, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole mi

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Myagkonosov, D. S., I. T. Smykov, D. V. Abramov, I. N. Delitskaya, and V. N. Krayushkina. "Effect of the recombinant chymosins of different origins on production process of soft cheese." Food systems 5, no. 2 (2022): 164–71. http://dx.doi.org/10.21323/2618-9771-2022-5-2-164-171.

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The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g) and “modified” chymosin (Chy-max® Supreme: MCA=912 IMCU/g; PA=0.26 PA units/g) on the duration of milk coagulation, the composition of whey and fresh cheeses in the production of soft cheese of the Italian type Crescenza at a dose of MCE equal to 1500, 2500 and 3500 IMCU per 100 kg of milk was studied. With an equal introduction dose, the short

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Macej, Ognjen, Snezana Jovanovic, and Miroljub Barac. "The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 109–18. http://dx.doi.org/10.2298/bah0402109m.

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In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in to

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8

Bayazitova, Kulbaram, Sulu Zhumakhan, Aidana Abilda, and Gulmaral Apsemet. "Research of factors influencing the technology of soft cheese from goat’s milk." FOOD RESOURCES 9, no. 16 (2021): 20–27. http://dx.doi.org/10.31073/foodresources2021-16-02.

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The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, va

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Wang, Wei Jun, Lan Wei Zhang, Yan Hua Li, Li Li Zhang, Xue Luo, and Shu Mei Wang. "Improvement of Cheese Produced by Reconstituted Milk Powder: Effects of Streptococcus thermophilus on the Texture and Microstructure." Advanced Materials Research 396-398 (November 2011): 1541–44. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1541.

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Two stains (SP1.1 and TM11) of Streptococcus thermophilus were evaluated for the production of soft cheese using reconstituted milk powder. Analysis of cheese composition showed that the stains possessed good acidifying activity. When S. thermophilus TM11, an exopolysaccharide-producing stain, was added in combination with SP1.1, the texture variables of hardness, springiness and cohesiveness decreased and the adhesiveness increased. Furthermore, the microstructure of the cheese cultured with S. thermophilus TM11 was less hard and showed more opened cavities than other cheeses. It was conclusi

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Orymbetova, G. E., M. K. Kassymova, E. M. Orymbetov, and S. T. Azimova. "Development of technology production of soft cheese "Mozzarella" on the basis of goat's milk." Journal of Almaty Technological University, no. 4 (December 22, 2023): 114–21. http://dx.doi.org/10.48184/2304-568x-2023-4-114-121.

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Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika. Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme

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11

Kravchenko, O. I., S. M. Mykhailiutenko, and L. M. Kuzmenko. "Effect of storage temperature on the change of microbiological indicators of fresh soft cheese." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 8–12. http://dx.doi.org/10.32718/nvlvet-f10102.

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In Ukraine, there is a tendency to increase the production of soft, fresh cheeses due to their technological features. The advantages of producing this product include efficient use of raw materials; the ability to sell the product without ripening or with a short ripening period (no more than 14 days); and high quality indicators. In general, cheese is considered a complete food product that covers part of a person's daily needs for nutrients and biologically active substances. Due to martial law in the country, loyalty in the sale of products plays a unique role, but the temperature regime o

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12

H Fleet, Graham. "Yeasts: an underestimated role in cheese production." Microbiology Australia 24, no. 3 (2003): 36. http://dx.doi.org/10.1071/ma03336.

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The microbiology, biochemistry and molecular biology of milk fermentation have been researched to enormous depth. But this fermentation represents only a fragment of the science of cheese production. While most cheeses start with milk fermentation as the basic operation, their unique and distinguishing characters only develop with further processing of the curd. Generally, this involves heating, cutting, pressing, salting (brining) and, finally, maturation. During maturation, the curd is stored under conditions of controlled temperature and humidity for periods lasting a few weeks to many mont

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A.M., Siti Roha, Najihah M.N., Muhammad Yazid A.H., Noorlaila A., Siti Aimi Sarah Z.A., and Adi M.S. "Optimisation of soft cheese production conditions using papain as a plant-based enzyme by response surface methodology (RSM)." Food Research 6, Supplementary 4 (2022): 9–18. http://dx.doi.org/10.26656/fr.2017.6(s4).002.

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As the demand for cheese products increases, rennet enzyme supplied for cheese production is reduced due to the limited availability of ruminant stomach. In some countries, microbial coagulants have not been accepted for regular cheese manufacture because they are believed to result in a reduced yield and a lower quality product. Therefore, plant-based enzymes are one of the alternatives for animal-based enzyme substitution. Papain enzyme is chosen due to its capability of coagulating milk as it is a proteolytic enzyme. This study aimed to optimize the yield and viscosity of soft cheese by pap

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14

Czyżak-Runowska, Grażyna, Jacek Antoni Wójtowski, Danuta Gogół, Janusz Wojtczak, Ewa Skrzypczak, and Daniel Stanisławski. "Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm." Animals 10, no. 10 (2020): 1794. http://dx.doi.org/10.3390/ani10101794.

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The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l’Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter.

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15

Chebotarev, Sergei, Zhanna Dibrova, and Natalya Suray. "Cheese Market in Moscow and the Moscow Region: A Regional Analysis." Food Processing: Techniques and Technology 51, no. 2 (2021): 413–22. http://dx.doi.org/10.21603/2074-9414-2021-2-413-422.

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Introduction. Cheese production is a promising niche with high profitability and excellent growth prospects. The city of Moscow and the Moscow region are the largest producers of cheeses and cheese products in Russia. Cheese production is developing there as part of the import substitution policy. The article describes some promising development directions of the local cheese industry. Study objects and methods. The paper analyzes and generalizes recent research publications, as well as regulatory and legislative documents, from legislative, statistical, and diagnostic positions. R

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16

Toshev, A. J., and A. V. Zobnina. "The influence of adding herbal ingredients to the soft cheese «Adygeisky»." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (March 1, 2022): 166–68. http://dx.doi.org/10.33920/igt-01-2203-01.

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In the article, the authors are trying to prove the positive effect of adding herbal ingredients, namely white sesame flour, to the technology for developing Adygeisky soft cheese. This article presents the beneficial properties of white sesame flour when added to the production of soft cheeses. It has been established that this plant component has a beneficial effect on the body, being a good prevention means. This allows concluding that the addition of vegetable raw materials has prospects for further study and implementation in the production of soft cheeses.

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17

Bosnea, Loulouda, Antonia Terpou, Eleni Pappa, et al. "Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives." Proceedings 70, no. 1 (2020): 99. http://dx.doi.org/10.3390/foods_2020-07600.

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Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiol

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18

Čuboň, Juraj, Peter Haščík, Petronela Cviková, Adriana Pavelková, Lukáš Hleba, and Eva Kováčiková. "Biogenic Amines in the Different Types of Cheese." Archives of Ecotoxicology 1, no. 4 (2019): 48–50. http://dx.doi.org/10.36547/ae.2019.1.4.48-50.

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The aim of the experiment was to analyse the content of biogenic amines (BA) in the main groups of commercially produced cheeses and in cheese matured under standard conditions. The content of biogenic amines in commercially produced cheeses was monitored on the last day of consumption, and on the 1st, 30th and 60th days after production in the cheese matured under standard conditions. The highest content of biogenic amines was found in semi- hard cheeses, mainly in Eidam slices (tyramine123.12 mg.kg-1 putrescine 23.02 mg.kg-1). The cheese was not treated after the production and was cut and p

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19

Kholodenko, I. V., V. V. Bila, V. Yu Bilyi, and Y. O. Mashkin. "Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 104–7. http://dx.doi.org/10.32718/nvlvet-f9918.

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Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms. Suluguni occupies an important place among cheeses in Ukraine. Suluguni cheese has been known for a long time, it was first mentioned in the book of the Pope's personal chef Bartolomeo Scipri. Industrial production of the product was established at the end of the 18th century. The main operation in the production of rennet cheese is the enzymatic coagulation of milk under the action of chymosin,

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Ladyka, Volodymyr, Nataliia Bolhova, Tetiana Synenko, Yuriy Skliarenko та Viktoriia Vechorka. "Determining the influence of raw milk β-casein polymorphism on the efficiency of making soft cheese". Eastern-European Journal of Enterprise Technologies 5, № 11 (131) (2024): 33–42. http://dx.doi.org/10.15587/1729-4061.2024.311236.

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One of the ways to increase the profitability of the cheese industry is the genetic selection of dairy cows to obtain milk with excellent cheese-capacity characteristics. The object of this study is the technology of fresh soft cheeses made by the acid-rennet and thermo-acid method from the milk of cows with different β-casein genotypes (A1A1, A1A2, A2A2). The subjects of research are the physicochemical indicators of raw milk from cows with different genotypes for β-casein (A1A1, A1A2, A2A2); as well as the yield of soft cheeses. The study has established that the physicochemical parameters o

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21

Sulmiyati, S., and G. E. M. Malelak. "Coagulation power comparison between fresh and powdered biduri (Calotropis gigantea) leaf extract in making suspesi soft cheese." International Food Research Journal 30, no. 5 (2023): 1341–50. http://dx.doi.org/10.47836/ifrj.30.5.22.

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Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised

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22

Borisova, Anna, Anna Ruzyanova, Anna Tyaglova, and Ksenia Polikarpova. "Berry Raw Materials in Functional Soft Cheese Production." Food Processing: Techniques and Technology 50, no. 1 (2020): 11–20. http://dx.doi.org/10.21603/2074-9414-2020-1-11-20.

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Introduction. Healthy diet has been in the focus of scientific attention for many years. This issue is closely connected with the production of functional foods. Functional food products contain functional ingredients that are beneficial to living systems. The present research features functional soft cheese based on dried berries that are rich in vitamin C, which possesses antioxidant activity, reduces the risk of blood clots, and improves the immune system. Study objects and methods. An online survey was conducted to study the Russian cheese market. The experiments featured samples of

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23

Derkanosova, A. A., E. E. Kurchaeva, E. S. Artemov, A. V. Vostroilov, N. A. Kashirina, and E. V. Karpeeva. "Technological approaches in the production of soft cheeses using the milk of cows of the red-mottled breed of the Voronezh type of organic production." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012075. http://dx.doi.org/10.1088/1755-1315/1052/1/012075.

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Abstract The main task of dairy cattle breeding is to increase the productivity of cows, which is closely related to the characteristics of processed raw materials and the expansion of the range of produced cheeses. The aim of the study is to study the influence of the genetic potential of the red-mottled cattle breed on the technological properties and cheese suitability of milk. The results of studies on the effect of the enzyme – probiotic additive "Rumifit" – on the chemical composition and amino acid balance of the milk of the red-mottled breed of cows of the Voronezh type are presented.

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Musina, Olga, Nina Bondarenko, and Darya Usatyuk. "Accelerated Cream Cheese Technology Development with Combined Acidification." Food Industry 8, no. 1 (2023): 26–31. http://dx.doi.org/10.29141/2500-1922-2023-8-1-3.

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Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with a

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BECSKEI, Zsolt, Snežana PASKAŠ, Mila SAVIĆ, et al. "Looking for added value of milk products of autochthonous sheep breeds." Danubian Animal Genetic Resources 8, no. 1 (2023): 29–36. http://dx.doi.org/10.59913/dagr.2023.12257.

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In order to determine the added value of the product, characterization of sheep milk and cheese samples from Sjenica sheep were assessed and compared to British milk sheep. The analyses were carried out according to standard chemical procedures. A comparative study showed that the milk from the Sjenica sheep was higher in fat and protein and had a lower casein/fat ratio. It also had higher total and somatic cell counts than British milk sheep. Sjenica cheese had significantly higher dry matter and fat content. However, both cheeses were classified as soft full-fat cheese with brine. The study

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26

Myagkonosov, D. S., D. V. Abramov, I. N. Delitskaya, and G. B. Bukcharina. "Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses." Food systems 5, no. 3 (2022): 239–48. http://dx.doi.org/10.21323/2618-9771-2022-5-3-239-248.

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The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional to the general proteolytic activity (PA) and dose of the MCEs added into milk during the cheese production. With an equal dose of the MCEs added into milk, the highest level of proteolysis was noted in t

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27

Kyrykbaeva, S. T., Z. Kalibekkyzy, O. V. Ivachshenko, Sh T. Bukabayeva, and A. M. Sharipkhanova. "INVESTIGATION OF RHEOLOGICAL PROPERTIES OF SOFT BRINE CHEESE WITH VEGETABLE COMPONENTS." Bulletin of Shakarim University. Technical Sciences 1, no. 4(16) (2024): 184–90. https://doi.org/10.53360/2788-7995-2024-4(16)-24.

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The paper examines the structural and mechanical properties of cheeses, which determine their texture, consistency and taste characteristics. Parameters such as hardness, elasticity, viscosity, and their dependence on chemical composition, production technology, and storage conditions are evaluated. The results of studies of the structural and mechanical properties of cheeses using an original device (Rheoplast) according to the author's methodology are presented. The uniaxial compression technique makes it possible to evaluate both the hardness of the cheese mass and the plastic properties ch

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Sturova, Yu G., A. V. Grishkova, and V. V. Konshin. "Development of biotechnology for cheese having a noble mould: A relationship between biochemical processes and product quality." Proceedings of Universities. Applied Chemistry and Biotechnology 12, no. 4 (2023): 566–75. http://dx.doi.org/10.21285/2227-2925-2022-12-4-566-575.

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Since late 2014, following the embargo, a significant reduction in cheese import, including mould cheese, has been observed. Developing new cheese technologies comprise therefore an urgent task for the milk industry. The cheeses ripened using noble mould represent a wholesome product, rich in protein, which contains many essential amino acids, beneficial for strengthening the walls of blood vessels and reducing angiasthenia. The microorganisms in the cheese starter culture create favourable conditions for healthy microflora in the gastrointestinal tract, preventing fermentation and meteorism.

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Prudnikov, V. G., H. L. Lysenko, I. M. Heida, A. L. Leppa, and I. M. Bodnarchuk. "Justification of express technology in the «Pasta Filata» group cheese production." Veterinary science, technologies of animal husbandry and nature management, no. 6 (2020): 70–74. http://dx.doi.org/10.31890/vttp.2020.06.12.

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The most common one of the «Pasta Filata» group is «Mozzarella», a soft Italian cheese that is now made from cow's milk and widely used in many dishes, especially as a pizza topping, which is the most popular food for young people. The paper substantiates the express technology for the production of soft cheese like «Mozzarella». The first batch of Mozzarella-type soft cheese was made using traditionally accepted technology. Another batch of cheese samples was made using express technology. In contrast to traditional technology, an aqueous solution of citric acid was added to the normalized mi

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Bokeria, Akaki, Roza Khutsishvili, Jeiran Futkaradze, Eter Sadaghashvili, and Diana Kotrikadze. "Food Products with Functional Ingredients, Technology and Research." Works of Georgian Technical University, no. 2(536) (May 16, 2025): 111–19. https://doi.org/10.36073/1512-0996-2025-2-111-119.

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The purpose of research is to obtain new functional honey-containing dairy products (soft and cool cheeses, cottage cheese, whey) of improved composition; For the preparation of cottage cheese, honey cottage cheese, soft cheese and honey soft cheese, dry whey of Italian production CALZA CLEME-NTE CFM4 01 is used, which contains: Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactcis, Leuconostoc mesenteroides ssp. Cremoris; Carbohydrate analysis of the obtained products was carried out by the chromatographic method using highperfo

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31

Okamba Elouti, Renaud Blanchard, Tchikoua Roger, Nardis Nkoudou Ze, and Jean Justin Essia Ngang. "Influence of selected lactic acid bacteria on the sensory characteristics of soft cheese with natural rind." International Food Research Journal 30, no. 4 (2023): 855–65. http://dx.doi.org/10.47836/ifrj.30.4.04.

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Cheese is obtained by the coagulation of milk, followed by maturation under the action of microorganisms which are responsible for the development of physicochemical and organoleptic characteristics of cheese. Among various microorganisms, lactic acid bacteria (LAB) play an essential role in establishing sensory characteristics of the cheese. In Cameroon, the effect of isolated LAB on the sensory characteristics of cheese produced from local cow milk has not yet been investigated. Therefore, the present work aimed to isolate LAB and evaluate their influence on the physicochemical and sensory c

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32

Suzana, Jahić, Rekanović Sebila, and Duranović Semra. "Specifics and quality of domestic cooked cheeses from Una-Sana Canton." Technologica Acta 14, no. 2 (2022): 17–21. https://doi.org/10.5281/zenodo.6371214.

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Una-Sana Canton with geographical and climatic characteristics abounds in different types of cheese produced from cow's milk. In this paper presents the production process and the results of chemical and sensory analysis of three types of domestic cow's cheeses, where acetic acid and whey were used for milk coagulation, and the heating temperature of milk ranged from 90°C to 95°C. For the third type of cheese, the milk coagulated using its own microflora, and the heating temperature ranged from 50°C to 55°C. Cheeses produced by coagulation of milk using their own microf

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33

Mustafayeva, A. K. "TECHNOLOGY FOR PRODUCTION OF SOFT CHEESE ENRICHED IN PLANT RAW MATERIALS." Bulletin of Shakarim University. Technical Sciences 1, no. 2(14) (2024): 246–53. http://dx.doi.org/10.53360/2788-7995-2024-2(14)-30.

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This article discusses methods for enriching soft brine cheeses with vegetable raw materials. Our daily body must be provided with foods rich in vitamins, minerals, fats and carbohydrates, proteins, as well as micro- and macroelements, dietary fiber. Today, gastrointestinal diseases, diabetes, overweight and cardiovascular diseases are widespread among humanity. Dietary fiber plays an important role in the prevention or treatment of such diseases. Dietary fiber normalizes the microflora of the digestive system in the human body, reduces cholesterol levels in the blood, has a prebiotic effect a

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Timakova, Roza T., and Iuliia V. Iliukhina. "Development of soft cheese of functional orientation." BIO Web of Conferences 103 (2024): 00072. http://dx.doi.org/10.1051/bioconf/202410300072.

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Traditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis), rich in water-soluble vitamins and essential amino acids, and dry mare’s milk, which is close in its composition to mother’s milk, allowed us to form a new functional food product. A technological feature of the production of soft cheese recipes of a functional orientation is determined by the addition of freeze dried mare’s milk at the stage o

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Alexeyeva, N., and T. Narmetova. "Determination of physicochemical characteristics of cheese Mascarpone from raw materials of the Southern Kazakhstan region." Bulletin of Science and Practice 4, no. 4 (2018): 205–11. https://doi.org/10.5281/zenodo.1218340.

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In the article, some researchers of cheese “Mascarpone” from raw materials of the South Kazakhstan region are considered. Cheeses made on the basis of milk cream, occupy a small part of the total volume of cheese production, but thanks to specific organoleptic indicators they are becoming more common, the main representative of which in the market of Kazakhstan is the cheese “Mascarpone”. Popular producers of this cheese importing countries — Italy, Germany and the USA. The table of import and export show following the results of the 2017 year on the territory of

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SAMBO, S., and Z. G. SAMBO. "PRODUCTION OF SOFT CHEESE FROM ASPERGILLUS TAMARII ENZYME AND SENSORY PERCEPTION." Greener Trends in Food Science and Nutrition 3, no. 1 (2023): 1–6. https://doi.org/10.15580/gtfsn.2023.1.122822111.

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Microorganisms from naturally-occurring acid habitats are expected to provide new strains producing enzymes that are active and stable in acid conditions. The increasing demand for rennin for cheese making and ethical constrain on the use of porcine rennet justified the need to search for renin substitutes from sources other than animals. Making cheese is a great way to preserve milk supply as some types of cheese can be aged for two years or more without refrigeration. Therefore, screening for organisms that can produce milk clotting enzymes can add to the country’s economy because it is affo

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Maguire, H., J. Cowden, M. Jacob, et al. "An outbreak ofSalmonella dublininfection in England and Wales associated with a soft unpasteurized cows' milk cheese." Epidemiology and Infection 109, no. 3 (1992): 389–96. http://dx.doi.org/10.1017/s0950268800050378.

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SUMMARYAn outbreak ofSalmonella dublininfection occurred in England and Wales in October to December 1989. Forty-two people were affected, mainly adults, and most lived in south-east England. Microbiological and epidemiological investigations implicated an imported Irish soft unpasteurized cows' milk cheese as the vehicle of infection. A case-control study showed a statistically significant association between infection and consumption of the suspect cheese (p = 0·001).Salmonella dublinwas subsequently isolated from cheeses obtained from the manufacturer's premises. Initial control measures in

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KAMINARIES, S., A. SCORDOBEKI, E. ZOIDOU, and G. MOATSOU. "Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum." Journal of the Hellenic Veterinary Medical Society 70, no. 3 (2019): 1669. http://dx.doi.org/10.12681/jhvms.21791.

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Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported

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Necidová, L., Z. Šťástková, M. Pospíšilová, et al. "Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus." Czech Journal of Food Sciences 27, No. 2 (2009): 127–33. http://dx.doi.org/10.17221/131/2008-cjfs.

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The aim of this study was to monitor <I>S. aureus</I> growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five <I>S. aureus</I> strains isolated from milk and milk products. All the strains were producers of staphylococcal enterotoxins (SEs) of types A, B, or C. SEs were detected by the enzyme-linked fluorescence assay (ELFA) performed in the MiniVIDAS device. This study has shown that the amount of SEs varied with the tested strains and stages of the technological process. SEs wer

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Gorelik, A. S., M. B. Rebezov, and O. V. Gorelik. "Technological parameters for the production of soft cheese depending on the linear origin of cows." Agrarian science, no. 9 (September 22, 2023): 64–68. http://dx.doi.org/10.32634/0869-8155-2023-374-9-64-68.

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Relevance. One of the important products in the diet of Russian citizens is milk. In addition, it is not only a food product, but also a raw material for the dairy industry, from which a wide range of dairy products, including cheeses, is produced. Dairy cattle, in particular cows, are used for production. The study of the suitability of milk of a new genetic formation of the Middle Urals zone for cheese production is of both scientific and practical interest.The aim of the work is to study the influence of the linear origin of cows on technological parameters in the production of soft cheese

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Getmanets, V. N., and E. O. Motnenko. "Changing some parameters in the production technology of camambre cheese." Innovations and Food Safety, no. 4 (January 5, 2024): 9–17. http://dx.doi.org/10.31677/2311-0651-2023-42-4-9-17.

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One of the exclusive European products is camembert cheese. This is a soft cheese with a current consistency, rich taste, and aroma, with a characteristic crust, on top of which the white mould Penicillium camembert grows. However, the organoleptic characteristics of the classic camembert are particular and differ from the taste habits of Russians. Russian consumers do not like too fluid cheeses and flavorful. This has caused a lot of problems with its sale. In this regard, the purpose of the research was to adjust the primary operations in the technological map related to the processing of ch

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Zhakupova, G. N., T. Ch Tultabayeva, A. T. Sagandyk, and Z. S. Toregeldi. "The research and development of resource-saving technology for the production of soft cheese from whey." Journal of Almaty Technological University, no. 1 (March 31, 2023): 81–88. http://dx.doi.org/10.48184/2304-568x-2023-1-81-88.

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The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The m

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Abdugamitova, Altynay, Assiya Serikbayeva, Akmaral Mateyeva, et al. "Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses." Potravinarstvo Slovak Journal of Food Sciences 18 (September 27, 2024): 807–18. http://dx.doi.org/10.5219/2000.

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Goat milk is a valuable resource for food production thanks to its physical, chemical, and biological properties, easy digestibility, and lower allergenicity. The dairy product market in Kazakhstan is growing, leading to advancements in the industrial processing of goat milk. Consequently, this study aimed to analyse the proximate composition of raw goat milk, produce cheeses from goat milk alone and in combination with cow milk and examine the fatty acid profiles of the resulting cheeses. The findings indicated that goat milk contained a higher percentage of protein, while a 1:1 mixture of go

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Ковалева, И. В., and М. Г. Кудинова. "The tendence development of cheese-brunch." Innovative economy: information, analytics, forecasts, no. 1 (February 28, 2024): 184–93. http://dx.doi.org/10.47576/2949-1894.2024.1.1.022.

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В статье рассматриваются тенденции развития отрасли сыроделия. Анализ ключевых трендов российского рынка производства сыра демонстрирует присутствие организаций различного уровня, среди которых малый бизнес усиливает свой сегмент на рынке сыров и сырной продукции в части развития ремесленного сыроварения. В качестве производителей в данном сегменте выступают семейные молочные фермы, индивидуальные предприниматели, крестьянские (фермерские) хозяйства, личные хозяйства населения с преобладающим производством мягких сыров. Изучение развития отрасли основано на статистических данных о рыночных тен

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Serova, O. P., N. S. Razdolgina, R. A. Romazanov, N. O. Zhigalova, N. I. Mosolova, and G. V. Fedotova. "Production of specialized protein dairy products." IOP Conference Series: Earth and Environmental Science 981, no. 2 (2022): 022095. http://dx.doi.org/10.1088/1755-1315/981/2/022095.

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Abstract The article presents research on the development of production technology of specialized protein products - drinking cottage cheese and soft cheese with increased nutritional value and improved organoleptic characteristics. The recipe is worked out, the technological process of production is presented, and also organoleptic and physico-chemical estimation of samples of protein dairy products is carried out.

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Vrdoljak, Josip, Vesna Dobranić, Ivana Filipović, and Nevijo Zdolec. "Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life." Macedonian Veterinary Review 39, no. 1 (2016): 59–64. http://dx.doi.org/10.1515/macvetrev-2015-0068.

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AbstractCheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different time-points during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monoc

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MANTIS (Α.Ι. ΜΑΝΤΗΣ), A. J., and D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ). "Conditions of staphylococcal enterotoxin production in milk and milk products." Journal of the Hellenic Veterinary Medical Society 54, no. 3 (2017): 242. http://dx.doi.org/10.12681/jhvms.15267.

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The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great

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ZWEIFEL, C., N. GIEZENDANNER, S. CORTI, et al. "Characteristics of Shiga Toxin–Producing Escherichia coli Isolated from Swiss Raw Milk Cheese within a 3-Year Monitoring Program." Journal of Food Protection 73, no. 1 (2010): 88–91. http://dx.doi.org/10.4315/0362-028x-73.1.88.

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Food is an important vehicle for transmission of Shiga toxin–producing Escherichia coli (STEC). To assess the potential public health impact of STEC in Swiss raw milk cheese produced from cow's, goat's, and ewe's milk, 1,422 samples from semihard or hard cheese and 80 samples from soft cheese were examined for STEC, and isolated strains were further characterized. By PCR, STEC was detected after enrichment in 5.7% of the 1,502 raw milk cheese samples collected at the producer level. STEC-positive samples comprised 76 semihard, 8 soft, and 1 hard cheese. By colony hybridization, 29 STEC strains

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Shehata, Mohamed G., Nourhan M. Abd Abd El-Aziz, Amira G. Darwish, and Sobhy A. El-Sohaimy. "Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese." Fermentation 8, no. 10 (2022): 496. http://dx.doi.org/10.3390/fermentation8100496.

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In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory char

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Pelykh, V. H., V. V. Shishman, and S. V. Ushakova. "Peculiarities of soft cheese production using plant fiber." Taurian Scientific Herald, no. 122 (2021): 258–61. http://dx.doi.org/10.32851/2226-0099.2021.122.38.

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