Search Results - "Cheese - analysis"

The amino acid composition of commercially available vegan meat and dairy analogues.

Authors: Domić, Jacintha van Loon, Luc J. C. Siebelink, Els et al.

Source: British Journal of Nutrition; 9/14/2025, Vol. 134 Issue 5, p377-389, 13p

Subject Terms: DAIRY products analysis, PLANT protein analysis, MEAT analysis, CHEESE analysis, PROTEIN analysis, MILK analysis, CROSS-sectional method, HIGH performance liquid chromatography, PEARSON correlation (Statistics), COOKING, RESEARCH funding, YOGURT, MILK substitutes, NUTRITIONAL requirements, FOOD animals, METHIONINE, DESCRIPTIVE statistics, BUSINESS, SURVEYS, COMMERCIAL product evaluation, FOOD labeling, PHYSICAL & theoretical chemistry, LYSINE, RESEARCH, ESSENTIAL amino acids, MEAT alternatives, DIETARY proteins, GROCERY industry, SOY proteins, COLLECTION & preservation of biological specimens

Geographic Terms: NETHERLANDS

Prevalence and Antibiotic resistance pattern of Staphylococcus aureus strains isolated from traditional cheese and pasteurized cheese at Maragheh city of Iran.

Authors: Sadeghian, Akbar Bonab, Zahra Hojjati Sefidan, Mohammad Ali

Source: International Journal of Travel Medicine & Global Health; Jul2025, Vol. 13 Issue 2, p77-82, 6p

Subject Terms: CHEESE analysis, CROSS-sectional method, METHICILLIN, TETRACYCLINES, MICROBIAL sensitivity tests, DRUG resistance in microorganisms, DAIRY products, STAPHYLOCOCCUS aureus, CULTURE media (Biology), BIOCHEMISTRY, FOOD contamination, CLINDAMYCIN, VANCOMYCIN, TOBRAMYCIN, FOOD pasteurization, CO-trimoxazole, GENTAMICIN, STAINS & staining (Microscopy), OXACILLIN, RIFAMPIN

Geographic Terms: IRAN

Determination of chemical, textural and sensorial properties of civil cheese consumed in Erzurum-Horasan region.

Authors: ÇAVUŞOĞLU, Duygu BİNGÖL, Enver Barış

Source: Food & Health (2602-2834); 2025, Vol. 11 Issue 3, p247-257, 11p

Subject Terms: CHEESE analysis, HYDROGEN-ion concentration, HEATING, SENSES, FOOD quality, NUTRITIONAL value, FOOD consumption, RESEARCH funding, SEASONS, PHENOMENOLOGICAL biology, FOOD handling, TASTE, FOOD chemistry, SOCIOECONOMIC factors, BIOCHEMISTRY, MILK, DESCRIPTIVE statistics, PHYSICAL & theoretical chemistry, WATER, DIETARY fiber, ONE-way analysis of variance, FRIEDMAN test (Statistics), MEASUREMENT errors, COLOR, COMPARATIVE studies, DATA analysis software, PUBLIC health, STANDARDS

Geographic Terms: TURKEY

The concentration and prevalence of potentially toxic elements (PTEs) in cheese: a global systematic review and meta-analysis.

Authors: Hashami, Zahra Chabook, Negar Javanmardi, Fardin et al.

Source: International Journal of Environmental Health Research. Jan2024, Vol. 34 Issue 1, p479-498. 20p.

Subject Terms: *CHEESE analysis, *FOOD contamination, *HEAVY metals, *MERCURY (Element), *META-analysis, *CONFIDENCE intervals, *ARSENIC, *CADMIUM, *SYSTEMATIC reviews, *RISK assessment, *DESCRIPTIVE statistics, *FOOD handling, *RESEARCH funding, *LEAD, *DIETARY fats

Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk

Authors: Philipp W. Duensing Jörg Hinrichs Peter Schieberle

Source: J Agric Food Chem

Subject Terms: 2. Zero hunger, Volatile Organic Compounds, Milk, cheese ripening, stable isotope dilution assay, Odorants/analysis [MeSH], Volatile Organic Compounds/analysis [MeSH], CAMOLA approach, (, Volatile Organic Compounds/chemistry [MeSH], Animals [MeSH], Pasteurization [MeSH], Article, Milk/metabolism [MeSH], Cattle [MeSH], Chemistry and Biology of Aroma and Taste, Milk/chemistry [MeSH], Cheese/analysis [MeSH], aroma compound formation, Volatile Organic Compounds/metabolism [MeSH], Cheese, Odorants, Chemistry andBiology of Aroma and Taste, Animals, Pasteurization, Cattle, ddc

File Description: application/pdf

Access URL: https://pubmed.ncbi.nlm.nih.gov/38699886
https://repository.publisso.de/resource/frl:6480955
https://mediatum.ub.tum.de/1744714

Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach

Authors: Philipp W. Duensing Jörg Hinrichs Peter Schieberle

Source: J Agric Food Chem

Subject Terms: 2. Zero hunger, Volatile Organic Compounds, Article, Chemistry andBiology of Aroma and Taste, gas chromatography/olfactometry, aroma extract dilutionanalysis, Gouda cheese, stable isotope dilutionassay, aroma recombination, milk pasteurization, Odorants/analysis [MeSH], stable isotope dilution assay, Humans [MeSH], Volatile Organic Compounds/analysis [MeSH], aroma extract dilution analysis, Taste [MeSH], Volatile Organic Compounds/chemistry [MeSH], Animals [MeSH], Olfactometry [MeSH], Pasteurization [MeSH], Gas Chromatography-Mass Spectrometry [MeSH], Flavoring Agents/chemistry [MeSH], Cattle [MeSH], Chemistry and Biology of Aroma and Taste, Milk/chemistry [MeSH], Cheese/analysis [MeSH], Gas Chromatography-Mass Spectrometry, ddc, Flavoring Agents, Milk, Cheese, Taste, Odorants, Olfactometry, Animals, Pasteurization, Humans, Cattle

File Description: application/pdf

Access URL: https://pubmed.ncbi.nlm.nih.gov/38700435
https://repository.publisso.de/resource/frl:6482053
https://mediatum.ub.tum.de/1744715

Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses

Authors: Giovanni Bittante Nicolò Amalfitano Alessandro Ferragina et al.

Contributors: Giovanni Bittante Nicolò Amalfitano Alessandro Ferragina et al.

Source: Journal of Dairy Science, Vol 107, Iss 4, Pp 1980-1992 (2024)

Subject Terms: 2. Zero hunger, cheese classification, Food Handling, cheese chemical composition, 04 agricultural and veterinary sciences, SF250.5-275, Dairying, SF221-250, 0404 agricultural biotechnology, multivariate cheese analysis, Cheese, cheese texture, Animals, Cluster Analysis, cheese ripening length, 0405 other agricultural sciences, Dairy processing. Dairy products

Access URL: https://pubmed.ncbi.nlm.nih.gov/37949396
https://doaj.org/article/1ed92b7bfcf54f00ac6c953205afd012

Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year.

Alternate Title: Microbiota autóctone lática, mesófila lipolítica e proteolítica em queijo colonial maturado produzido em diferentes épocas do ano.

Authors: PEREIRA, Elisângela Borsoi dos Santos POZZA, Magali Soares OLIVO, Paula Martins et al.

Source: Revista Brasileira de Saúde e Produção Animal (RBSPA). Oct-Dec2017, Vol. 18 Issue 4, p549-559. 11p.

Subjects: Milk microbiology, Cheese analysis, Proteolysis, Nutritional value, Water activity of food, Lipolysis

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption.

Authors: Kamal, Asmaa M. El-Makarem, Hussin S. Abo Amer, Amr A.

Source: Alexandria Journal of Veterinary Sciences. Jul2017, Vol. 54 Issue 1, p135-141. 7p.

Subjects: Cheese analysis, Food safety, Staphylococcal diseases

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE.

Alternate Title: التقيين الكيويائي والويكروبيولوجي لبعض انواع الجبن الطرى حسين أبو الوكارم , صابر علي سعد , هحود سعيد الاسيوطي.

Authors: ABO EL-MAKAREM, H. S. SABER, A. S. EL ASUOTY, M. S

Source: Assiut Veterinary Medical Journal. Jul2017, Vol. 63 Issue 154, p10-19. 10p. 8 Charts, 5 Graphs.

Subjects: Cheese analysis, Cheese microbiology, Composition of cheese, Listeria, Molds (Fungi)

Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods.

Authors: TĂBĂRAN, Alexandra DAN, Sorin Daniel REGET, Oana et al.

Source: Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine. 2016, Vol. 73 Issue 2, p418-424. 7p.

Subjects: Cheese analysis, Food quality, Microbiology, Raw milk, Escherichia coli

Seasonal Investigation of Aflatoxin M1 Level in Afyon Tulum Cheese.

Authors: Akgül, Merve Kara, Recep

Source: Journal of Nutrition, Fasting & Health. Summer2022, Vol. 10 Issue 3, p211-214. 4p.

Subject Terms: *AFLATOXINS, *CHEESE analysis, *PUBLIC health, *DAIRY products, *ANIMAL feeding

CHARACTERÍSTICAS DO LEITE CRU E DO QUEIJO MINAS ARTESANAL DO SERRO EM DIFERENTES MESES.

Alternate Title: Characteristics of raw milk and artisanal cheese produced in Serro, Minas Gerais State, Brazil, in different months.

Authors: Pereira Figueiredo, Silvania Andrade Boari, Cleube de Souza Costa Sobrinho, Paulo et al.

Source: Archives of Veterinary Science. 2015, Vol. 20 Issue 1, p68-81. 14p.

Subjects: Raw milk, Cheese analysis, Milk microbiology, Acid content of Food, Lactose

INFLUENCE OF STARTER CULTURE, TEMPERATURE AND PROCESSING TECHNOLOGY ON THE QUALITY OF MACEDONIAN WHITE BRINED CHEESE.

Alternate Title: Uticaj starter kulture, temperature i obrade na kvalitet makedonskog belog salamurenog sira.

Authors: Sulejmani, E. Musliu, Z. H. Srbinovska, S.

Source: Biotechnology in Animal Husbandry. 2014, Vol. 30 Issue 4, p579-588. 10p.

Subjects: Bacterial starter cultures, Cheese analysis, Effect of temperature on food, Process optimization, Lactobacillus delbrueckii

To Determine the Occurrence of Aflatoxin Ml (AFM1) in Samples of Cyprus Traditional Cheese (Halloumi): A Cross-Sectional Study.

Alternate Title: Kıbrıs Geleneksel Peynir (Hellim) Örneklerinde Aflatoksin MI (AFM1) Oluşumunun Belirlenmesi: Kesitsel Bir Çalışma.

Authors: ÖZTÜRK, Barış ÇELİK, Fatma ÇELİK, Yusuf et al.

Source: Kafkas Üniversitesi Veteriner Fakültesi Dergisi. Sep/Oct2014, Vol. 20 Issue 5, p773-778. 6p.

Subjects: Aflatoxins, Cheese analysis, Dairy product contamination, Sampling (Process), Enzyme-linked immunosorbent assay

The Quality Analysis of Cheese with Mould inside Dough.

Authors: Pavelková, Adriana Čuboň, Juraj Brijová, Soňa et al.

Source: Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii. 2013, Vol. 46 Issue 1, p358-361. 4p.

Subjects: Cheese analysis, Cheese microbiology, Composition of cheese, Coliforms, Molds (Fungi)

Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses.

Alternate Title: Otlu Peynirlerin Bazı Fizikokimyasal Özellikleri ve Organik Asit Profilleri.

Authors: KAVAZ, Arzu BAKIRCI, İhsan KABAN, Güzin

Source: Kafkas Üniversitesi Veteriner Fakültesi Dergisi. Jan/Feb2013, Vol. 19 Issue 1, p89-95. 7p.

Subjects: Cheese analysis, Acid content of Food, Organic acids, Allium, Acidity function

Qualitative evaluation of buffalo cheese using FTIR spectroscopy.

Authors: Coroian, Aurelia Trif, Monica Corolan, Cristian Ovidiu et al.

Source: Animal Biology & Animal Husbandry. 2012, Vol. 4 Issue 2, p66-70. 5p. 1 Chart, 1 Graph.

Subjects: Cheese analysis, Infrared spectroscopy, Water buffalo milk yield, Attenuated total reflectance, Fourier transform infrared spectroscopy techniques, Fats & oils derivatives, Lactose

Fear Not Fine Cheese.

Authors: Gibbons, David

Source: Wine Spectator. 9/30/2020, p1-6. 6p.

Subject Terms: CHEESE analysis, FAT content of cheese, COMPOSITION of cheese, PHYSIOLOGICAL effects of dairy products, CALORIC content of foods, DIETARY management

Reviews & Products: CHEESE Trap, The (Book)

People: BARNARD, Neal

A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: A cross sectional analysis

Authors: Alex Glover Helen E. Hayes He Ni et al.

Contributors: Alex Glover Helen E. Hayes He Ni et al.

Source: Nutr Health

Subject Terms: 0301 basic medicine, Potassium/analysis, Dietary, Carbohydrates, Medicine (miscellaneous), Rural and Environmental Science and Analytical Services (RESAS), R Medicine, Dairy, cheese, 03 medical and health sciences, SDG 3 - Good Health and Well-being, Cheese, Iodine/analysis, Milk/chemistry, Humans, Animals, Micronutrients, Supermarkets, 2. Zero hunger, milk, nutrient content, 0303 health sciences, Nutrition and Dietetics, Calcium/analysis, Original Articles, price, dairy alternatives, United Kingdom, Calcium, Dietary, Cross-Sectional Studies, Milk, Potassium, Calcium, Sugars, Cheese/analysis, Iodine

File Description: application/pdf

Access URL: https://pubmed.ncbi.nlm.nih.gov/35695231