In 1883 Kjeldahl devised a method for the determination of nitrogen, which has become a
classical measurement in analytical chemistry and has been used extensively over the past …

Salt is one of the most widely used additives in food industries because of its low cost and
varied properties. It has a preservative and antimicrobial effect as a direct consequence of …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

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: eg, milk supply …

The composition, proteolysis, sensory and texture characteristics of low-fat white-brined
cheeses (∼ 60% fat reduction) made from bovine milk and containing two commercial …

Over the past decade, new applications of genetic engineering in the fermentation of food
products have received a great deal of coverage in scientific literature. While many books …

Greek Feta cheese was prepared using as adjunct starter cultures Enterococcus faecium
FAIR-E 198, E. faecium FAIR-E 243, and their combination. Numbers of enterococci in the …

Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus
lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis ssp. lactis UC317 …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive,
which is broadly used to increase the storage stability and the palatability of foods. Though …