IMPROVEMENT THE KEEPING QUALITY AND EXTENSION OF SHELF LIFE OF LOW SALT WHITE SOFT CHEESE USING TREATED MILK WITH NISIN

2016 ◽  
Vol 17 (2) ◽  
pp. 1-8
Author(s):  
Hanaa El-Mossalami ◽  
Sherein Nosier ◽  
Yasser Abdel-Hakeim
Keyword(s):  
Shelf Life ◽  
Soft Cheese ◽  
Low Salt ◽  
Keeping Quality

Origins and levels of post pasteurization contamination of milk in the dairy and their effects on keeping quality

1984 ◽  
Vol 51 (1) ◽  
pp. 59-67 ◽  
Author(s):  
Monika J. A. Schröder
Keyword(s):  
Shelf Life ◽  
Considerable Influence ◽  
Gram Negative ◽  
Pasteurized Milk ◽  
Wide Range ◽  
Keeping Quality ◽  
Before And After ◽  
Milk Feeding

SummaryBacterial post pasteurization contamination with psychrotrophic Gram-negative rods (GNR) was measured in commercial milks before and after transfer to retail containers. The tanks of pasteurized milk feeding the filling units contaminated milk less often (39% of samples) but usually at a higher level than the filling units (92% of samples). The number of GNR present had a considerable influence on the shelf life of milk, and the range found in commercially pasteurized milk was reflected in a wide range of shelf lives.

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

2019 ◽  
Vol 302 ◽  
pp. 69-79 ◽  
Author(s):  
Markus C.E. Belz ◽  
Claudia Axel ◽  
Elke K. Arendt ◽  
Kieran M. Lynch ◽  
Brid Brosnan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Lactobacillus Amylovorus ◽  
Low Salt

Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization

2016 ◽  
Vol 37 (13) ◽  
pp. 1861-1872 ◽  
Author(s):  
Annalisa Mentana ◽  
Anna Natale ◽  
Carmen Palermo ◽  
Donatella Nardiello ◽  
Amalia Conte ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Shelf Life ◽  
Hyphenated Techniques ◽  
Soft Cheese

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

Sign in / Sign up

Export Citation Format

Share Document