The Experts below are selected from a list of 285 Experts worldwide ranked by ideXlab platform

Patrick F. Fox - One of the best experts on this subject based on the ideXlab platform.

  • Salting of Cheese Curd
    Fundamentals of Cheese Science, 2016
    Co-Authors: Patrick F. Fox, Timothy P Guinee, Timothy M. Cogan, Paul L.h. Mcsweeney
    Abstract:

    The salt content in rennet-curd cheeses ranges from ~0.7 % (w/w) in Swiss to ~5 % (w/w) in Domiati. Salt has three major functions in cheese: it acts as a preservative; it enhances safety and contributes directly to salty flavour. Together with the desired pH, water activity and redox potential, salt assists preservation of cheese by minimization of spoilage and preventing the growth of pathogens in cheese. The dietary intake of sodium in the modern western diet is generally excessive, being two to three times the level recommended for desirable physiological function (2.4 g Na, i.e., ~6 g NaCl per day). However, cheese generally makes a relatively small contribution to dietary Na intake except when large quantities of high salt cheeses, such as Domiati and Feta, are consumed.

  • Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’
    International Dairy Journal, 2002
    Co-Authors: Ali Adnan Hayaloglu, Mehmet Güven, Patrick F. Fox
    Abstract:

    Turkish White cheese is a brined (or a pickled) cheese variety with a soft or semi-hard texture and a salty, acid taste. Some aspects of this cheese are reviewed: e.g., milk supply, use of starters and enzymes, manufacturing technology, chemical composition and microflora, chemical and biochemical changes during ripening in brine. Several characteristics of Turkish White cheese are compared to other White brined cheese varieties such as Feta and Domiati. The findings of this review suggest that future research on Turkish White cheese should characterise the changes in microflora, biochemistry and texture during ripening. Previous studies tended to focus on the chemical composition of Turkish White cheese, and little attention was directed towards the detailed characterisation of nitrogen fractions, flavour compounds, rheological and microbiological properties and their effects on the quality of the end-product.

  • Some non-European cheese varieties
    Cheese: Chemistry Physics and Microbiology, 1999
    Co-Authors: J. A. Phelan, J. Renaud, Patrick F. Fox
    Abstract:

    The chemistry, biochemistry and microbiology of the principal international cheese varieties (families) have been described in the preceding 13 chapters. With the exception of Domiati, all these cheese varieties are of European origin; indeed Domiati has its close counterparts in south-eastern Europe. Although not all European cheese varieties belong to one of the above families, most are generally similar to one of the principal varieties. As indicated in Table II, Chapter 1, Volume 1, little cheese is produced in Latin America, Africa or Asia, at least by European and North American standards. However, a number of cheeses, often in small quantities, are produced in these regions and it was considered worthwhile describing some of them, which are produced on a very small scale, frequently on farmsteads, or at herd or flock level by nomads or transhumant shepherds. Very little scientific information is available on most of them; some are produced by rennet coagulation, others by acid precipitation so that the general principles of coagulation, described previously, apply. In many cases, defined starters are not used so that acid production, by indigenous microflora or by addition of acidified milk or of whey from previous batches, is probably rather variable.

Ali Adnan Hayaloglu - One of the best experts on this subject based on the ideXlab platform.

  • Cheese Varieties Ripened Under Brine
    Cheese, 2017
    Co-Authors: Ali Adnan Hayaloglu
    Abstract:

    Brined cheeses are mainly produced in countries bordering the Mediterranean Sea and in the Balkan countries. A brief summary is provided, explaining the necessity of brine immersion for these cheese varieties and the mechanisms of brining, production methodology, chemical and microbiological composition, proteolysis, and volatiles are discussed with references to the latest published papers or other sources. Some of the best-known cheese varieties in the brined group are Beyaz peynir, Domiati, Feta, and Halloumi–type cheeses, and the other groups, of less well-known varieties, are also discussed based on data available in the literature. In this chapter, all types of cheese are described and discussed in alphabetical order.

  • Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’
    International Dairy Journal, 2002
    Co-Authors: Ali Adnan Hayaloglu, Mehmet Güven, Patrick F. Fox
    Abstract:

    Turkish White cheese is a brined (or a pickled) cheese variety with a soft or semi-hard texture and a salty, acid taste. Some aspects of this cheese are reviewed: e.g., milk supply, use of starters and enzymes, manufacturing technology, chemical composition and microflora, chemical and biochemical changes during ripening in brine. Several characteristics of Turkish White cheese are compared to other White brined cheese varieties such as Feta and Domiati. The findings of this review suggest that future research on Turkish White cheese should characterise the changes in microflora, biochemistry and texture during ripening. Previous studies tended to focus on the chemical composition of Turkish White cheese, and little attention was directed towards the detailed characterisation of nitrogen fractions, flavour compounds, rheological and microbiological properties and their effects on the quality of the end-product.

Eman Ibrahim - One of the best experts on this subject based on the ideXlab platform.

  • DETERMINATION OF SOME MINERALS AND TRACE ELEMENTS CONTENT IN Domiati CHEESE BY ICP-MS AFTER MICROWAVE DIGESTION
    Indian journal of dairy science, 2015
    Co-Authors: Eman Ibrahim
    Abstract:

    Domiati cheese samples (Istamboli type) were analysed for the gross chemical composition. ICP-MS was used after microwave digestion for measuring some minerals and trace elements content of the samples. The attained results revealed occurrence of the different minerals and trace elements in ppm with the averages±SE of 8.2±1.40, 0.05±0.01, 9.71±2.01, 0.37±0.04,

  • determination of some minerals and trace elements content in Domiati cheese by icp ms after microwave digestion
    Indian journal of dairy science, 2015
    Co-Authors: Eman Ibrahim
    Abstract:

    Domiati cheese samples (Istamboli type) were analysed for the gross chemical composition. ICP-MS was used after microwave digestion for measuring some minerals and trace elements content of the samples. The attained results revealed occurrence of the different minerals and trace elements in ppm with the averages±SE of 8.2±1.40, 0.05±0.01, 9.71±2.01, 0.37±0.04, <0.03, <0.03, 0.12±0.04, 0.16±0.03, 8.38±1.12, <0.06, 1.39±0.40, 0.09±0.01, 0.14±0.03, 0.07±0.01, 0.08±0.02, 0.06±0.01, 0.29±0.18, 13.0±1.89 and 15.05±0.75 for AL, As, B, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, Sr and Zn respectively. Such contents of minerals and trace elements seen to have no pronounced impact on the flavour attributes of the cheese samples which characterized mainly by salty and acidic tastes.

A. El-zawahry - One of the best experts on this subject based on the ideXlab platform.

  • Milk and Domiati Cheese Properties Affected by Feeding of Lactating Goats' on Strawberry Vines Hay
    Journal of Food and Dairy Sciences, 2018
    Co-Authors: A. El-zawahry
    Abstract:

    This study was carried out to study the effect of replacing Berseem hay in feed of lactating goats by strawberry vines hay on milk properties and Domiati cheese properties made from this milk. Twenty eight Damascus goats were divided into four similar groups according to weight as follows: *Group1 were fed on concentrate mixtures + Berseem hay 1:1 as a control (treatment1).* Group 2 were fed on concentrate mixtures + (70 % Berseem hay and 30 % Strawberry vines hay) 1:1, (treatment 2).* Group 3 were fed on concentrate mixtures + mixtures of (30 % Berseem hay and 70 % Strawberry vines hay) 1:1, (treatment 3).* Group 4 were fed on concentrate mixture + Strawberry vines hay 1:1, (treatment 4). Domiati cheese was made from goats' milk, cheeses were stored at room temperature for 60 days and analyzed for total solids (TS), total nitrogen (TN), acidity, pH, fat, soluble nitrogen (SN), non protein nitrogen (NPN), total volatile fatty acids (TVFA) and organoleptic properties. Results showed that, no significant differences (P

A Elzawahry - One of the best experts on this subject based on the ideXlab platform.

  • milk and Domiati cheese properties affected by feeding of lactating goats on strawberry vines hay
    Journal of Food and Dairy Sciences, 2018
    Co-Authors: A Elzawahry
    Abstract:

    This study was carried out to study the effect of replacing Berseem hay in feed of lactating goats by strawberry vines hay on milk properties and Domiati cheese properties made from this milk. Twenty eight Damascus goats were divided into four similar groups according to weight as follows: *Group1 were fed on concentrate mixtures + Berseem hay 1:1 as a control (treatment1).* Group 2 were fed on concentrate mixtures + (70 % Berseem hay and 30 % Strawberry vines hay) 1:1, (treatment 2).* Group 3 were fed on concentrate mixtures + mixtures of (30 % Berseem hay and 70 % Strawberry vines hay) 1:1, (treatment 3).* Group 4 were fed on concentrate mixture + Strawberry vines hay 1:1, (treatment 4). Domiati cheese was made from goats' milk, cheeses were stored at room temperature for 60 days and analyzed for total solids (TS), total nitrogen (TN), acidity, pH, fat, soluble nitrogen (SN), non protein nitrogen (NPN), total volatile fatty acids (TVFA) and organoleptic properties. Results showed that, no significant differences (P <0.05) were found in curd tension and coagulation time in the curd of goats' milk from different treatments, synersis significantly (P≤0.05) increased with replacing Berseem hay in feed of lactating goats' by strawberry vines hay. Cheese yield slightly decreased particularly, at the high replacing rates of Berseem hay by Strawberry vines hay. The total solids and titratable acidity slightly increased and pH values slightly decreased by increasing the replacing rate. Significant differences (P≤0.05) were found in TN/DM% between treatments during the ripening period, while F/DM% and the ripening indices (SN/TN%, NPN/TN% and TVFA) decreased by increasing the replacing of Berseem hay by Strawberry vines hay in all treatments during storage period. The cheese made from T2 had the highest score points for organoleptic properties, followed by T1 (control), T3 and T4, respectively.