1. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES

Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present work, Prato cheese was subjected to joint diffusion of NaCl and KCl by immersion in static and stirred brine.

Química Nova. Publicado em: 2022

2. Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Perceptron Type

The NaCl and KCl diffusion in the film formed on the cheese surface during salting was simulated by the finite element method. The time and salts concentration values on the cheese surface were determined, tabulated, and presented to the multilayer perceptron neural network (MLP) for the regression modeling. The samples were divided into 70, 15 and 15% for t

Journal of the Brazilian Chemical Society. Publicado em: 2022

3. Development of processed low-sodium Maasdam cheese

RESUMO O artigo avalia o efeito de diferentes concentrações de sais emulsificantes de potássio nas características físico-químicas, colorimétricas e de textura de queijos processados fabricados com Maasdam. Com exceção do pH, os parâmetros físico-químicos permaneceram inalterados, mas a substituição gradual dos sais emulsificantes de sódio por

Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022

4. Interference of natural extract from Jatobá (Hymenaea martiana Hayne) with the physico-chemical characteristics and yield of goat milk and cheese

RESUMO A mastite representa uma das principais enfermidades nos rebanhos de caprinos leiteiros, com implicações na produção de leite e na qualidade final dos derivados. Objetivou-se observar a influência do tratamento da mastite com o extrato etanólico da Hymenaea martiana Hayne sobre as características físico-químicas e sensoriais do queijo tipo co

Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022

5. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk

Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee

Food Sci. Technol. Publicado em: 2021-09

6. Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (5

Food Sci. Technol. Publicado em: 2021-09

7. Application of artificial neural networks in the study of Mozzarella cheese salting

Abstract A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella c

Food Sci. Technol. Publicado em: 2021-06

8. Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey pr

Food Sci. Technol. Publicado em: 2021-06

9. Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria

Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for

Food Sci. Technol. Publicado em: 2021-06

10. Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were

Food Sci. Technol. Publicado em: 2021-03

11. Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

Abstract “Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the North-east and -West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow’s milk subjected to 82 °C/10 sec treatment o

Food Sci. Technol. Publicado em: 2021-03

12. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic character

Food Sci. Technol. Publicado em: 2020-12