Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography.

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high-performance liquid chromatography (HPLC).

Occurrence of spp. in Soft Cheese and Ice Cream: Effect of Probiotic spp. on Survival of in Soft Cheese.

is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of spp. and in soft cheese and ice cream in Assiut city, Egypt, and to examine the effect of some probiotic spp.

A novel process to improve the characteristics of low-fat ice cream using date fiber powder.

The objective of this study was to improve the characteristics of low-fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.

Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese.

There are different methods that have been recently applied to develop a process to manufacture low-fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using (ST) and (LB) as control LFC (T1) incorporated with other probiotic adjunct cultures (PAC), such as (LBC) in T2, (BB) in T3, and subsp. (LL) in T4.

Enhancement of low-fat Feta cheese characteristics using probiotic bacteria.

The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( and ), bifidobacterium (B) cultures ( and ), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.

Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples.

Hepatitis E virus (HEV) infection is endemic in developing and developed countries. HEV was reported to be excreted in the milk of ruminants, raising the possibility of transmission of HEV infection through the ingestion of contaminated milk. Therefore, the detection of HEV markers in milk samples becomes pivotal.