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Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial
cheese ood matrix postprandial triglyceride apolipoprotein B-48
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2018/11/20
Background: In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans h...
Farming,Cheese,Chewing Changed Human Skull Shape（图）
Farming Cheese Chewing Human Skull Shape
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2017/9/5
The advent of farming, especially dairy products, had a small but significant effect on the shape of human skulls, according to a recently published study from anthropologists at UC Davis.Put another ...
Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial
cardiovascular risk factors CVD dairy products men and women randomized crossover controlled trial SFA
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2018/11/13
Background: Controversies persist concerning the association between intake of dietary saturated fatty acids (SFAs) and cardiovascular disease risk.
Use of an Exogenous Carboxypeptidase to Accelerate Proteolysis in Reggianito Cheese
Reggianito cheese proteolysis ripening exogenous enzymes
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2016/12/9
The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk....
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
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2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Native and non native sheep breed differences in canestrato pugliese cheese quality:a resource for a sustainable pastoral system
native breed pecorino cheese nutritional quality volatile organic compounds
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2016/12/9
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Lecc...
Which cheese to choose?
SFA LDL cholesterol epidemiologic studies
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2018/12/14
It is well established that SFAs increase LDL cholesterol when they replace all other macronutrients except for trans fatty acids, and there are now emerging data that suggest differential effects of ...
High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial
saturated fat dairy triglycerides insulin glucose blood lipids
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2018/12/14
Background: Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese...
High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial
saturated fat dairy triglycerides insulin glucose blood lipids
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2018/12/18
Background: Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese...
Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk
Made From Goat’s Milk Edam-Like
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2016/6/2
In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
Cheese Microbial Risk Assessments—A Review
Predictive Model Cheese Microbial Risk Assessment
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2016/5/19
Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria ...
Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese
Probiotic Activities Screening Lactobacilli Qula Cheese
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2016/11/10
In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were screened for their potential use as probiotics. The isolates were tested in terms of: Their ability to survive at...
Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
ynbiotic Fermented Dairy Beverage Ricotta Cheese Whey
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2016/6/2
The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy waste...
Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese
Containing Ginger Extracts Egyptian White Brined Cheese
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2016/6/2
The present study aims to investigate the physico-chemicals properties of white cheese pickled in brine solution containing ginger extracts. After cows milk coagulation and whey drained, fresh white c...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
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2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...