The Experts below are selected from a list of 450 Experts worldwide ranked by ideXlab platform

Mahmoudi Razzagh - One of the best experts on this subject based on the ideXlab platform.

  • Investigation of the effect of black pepper powder on microbiological and physicochemical properties of processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factor

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    2020
    Co-Authors: Rahimi Hajar, Shahsavari Saeed, Kazemi Mostafa, Ghajarbygi Peyman, Mahmoudi Razzagh
    Abstract:

    Abstract The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors. Keywords • Flavoring Agents, Cheese, Piper Nigrum, Food Preservatio

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors

Rahimi Hajar - One of the best experts on this subject based on the ideXlab platform.

  • Investigation of the effect of black pepper powder on microbiological and physicochemical properties of processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factor

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    2020
    Co-Authors: Rahimi Hajar, Shahsavari Saeed, Kazemi Mostafa, Ghajarbygi Peyman, Mahmoudi Razzagh
    Abstract:

    Abstract The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors. Keywords • Flavoring Agents, Cheese, Piper Nigrum, Food Preservatio

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors

Zata M Vickers - One of the best experts on this subject based on the ideXlab platform.

  • flavor enhancement of reduced fat cheddar Cheese using an integrated culturing system
    Journal of Agricultural and Food Chemistry, 2000
    Co-Authors: Dawn L Midje, E D Bastian, H A Morris, Frank B Martin, Tracy Bridgeman, Zata M Vickers
    Abstract:

    Mild Cheese flavor in reduced fat Cheddar Cheese was enhanced by using an integrated starter culture system. Three cultures, Lactococcus lactis subsp. cremoris SK11, L. lactis subsp. lactis biovar. diacetylactis JVI, and Lactobacillus casei 7A, were carefully selected to obtain a nonbitter, mildly acid, buttery Flavored Cheese. Cheeses were produced from all possible combinations of these cultures with the constraint that L. lactis subsp. cremoris SK11 was used as the primary acid-producing culture. Cheeses made with SK11 were compared to Cheeses produced using an L. lactis subsp. cremoris commercial starter culture. Cheeses were ripened for 150 days and periodically sampled for chemical, microbiological, and sensory analysis. Cheeses produced with L. lactis subsp. cremoris SK11 had substantially lower bitterness intensity than the Cheeses produced with commercial starter culture. L. lactis subsp. lactis biovar. diacetylactis JVI significantly increased diacetylacetoin and acetate concentrations. Sensory ...

Kazemi Mostafa - One of the best experts on this subject based on the ideXlab platform.

  • Investigation of the effect of black pepper powder on microbiological and physicochemical properties of processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factor

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    2020
    Co-Authors: Rahimi Hajar, Shahsavari Saeed, Kazemi Mostafa, Ghajarbygi Peyman, Mahmoudi Razzagh
    Abstract:

    Abstract The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors. Keywords • Flavoring Agents, Cheese, Piper Nigrum, Food Preservatio

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors

Shahsavari Saeed - One of the best experts on this subject based on the ideXlab platform.

  • Investigation of the effect of black pepper powder on microbiological and physicochemical properties of processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factor

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    2020
    Co-Authors: Rahimi Hajar, Shahsavari Saeed, Kazemi Mostafa, Ghajarbygi Peyman, Mahmoudi Razzagh
    Abstract:

    Abstract The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors. Keywords • Flavoring Agents, Cheese, Piper Nigrum, Food Preservatio

  • Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
    'International Dose-Response Society', 2020
    Co-Authors: Rahimi Hajar, Ghajarbeygi Peyman, Shahsavari Saeed, Kazemi Mostafa, Mahmoudi Razzagh
    Abstract:

    ABSTRACT: The recent tendency in Cheese production is to produce Flavored Cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery Cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed Cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery Cheese compared to the control sample indicated that the peppery Cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control Cheese. The obtained results showed that the peppery Cheese could keep the product quality better than the control Cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors