feta cheese

General Material Information

Trivial Name

feta cheese

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Literature & References

None found

Publications by PubMed
The Use of Multiplex PCR to Determine the Prevalence of Enterotoxigenic Staphylococcus aureus Isolated from Raw Milk, Feta Cheese, and Hand Swabs.
Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers.
Subtyping of Salmonella Food Isolates Suggests the Geographic Clustering of Serotype Telaviv.
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran.
Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder.
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.
Optimization of UF-Feta cheese preparation, enriched by peppermint extract.
Short communication: determination of lactoferrin in Feta cheese whey with reversed-phase high-performance liquid chromatography.
Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.
A novel closed-tube method based on high resolution melting (HRM) analysis for authenticity testing and quantitative detection in Greek PDO Feta cheese.
Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS.
Risk factors for human brucellosis in northern Jordan.
Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses.
Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl.
Anti-Listeria bacteriocin-producing bacteria from raw ewe's milk in northern Greece.
Evaluation of adhesion capacity, cell surface traits and immunomodulatory activity of presumptive probiotic Lactobacillus strains.
Immunostimulatory activity of potential probiotic yeast strains in the dorsal air pouch system and the gut mucosa.
Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese.
Fate of aflatoxin M(1) during manufacture and storage of feta cheese.
Kinetic study of the combined effect of high hydrostatic pressure and temperature on the activity of Lactobacillus delbrueckii ssp. bulgaricus aminopeptidases.
Comparison of the level of residual coagulant activity in different cheese varieties.
Effects of gamma-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage.
Microstructural changes in fat during the ripening of Iranian ultrafiltered Feta cheese.
Microflora of Feta cheese from four Greek manufacturers.
Survival and acid resistance of Listeria innocua in Feta cheese and yogurt, in the presence or absence of fungi.
Genotype analysis of enterotoxin H-positive Staphylococcus aureus strains isolated from food samples in the Czech Republic.
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Cometabolism of citrate and glucose by Enterococcus faecium FAIR-E 198 in the absence of cellular growth.
Development of green fluorescent protein-expressing bacterial strains and evaluation for potential use as positive controls in sample analyses.
Assimilation of cholesterol by yeast strains isolated from infant feces and Feta cheese.
Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine.
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
Evolution of microbial populations during traditional Feta cheese manufacture and ripening.
Effects of dietary supplements of algae, containing polyunsaturated fatty acids, on milk yield and the composition of milk products in dairy ewes.
Direct observation of bacterial exopolysaccharides in dairy products using confocal scanning laser microscopy.
Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.
Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses.
Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making.
Yeast populations in Sardinian feta cheese.
Some probiotic properties of yeast isolates from infant faeces and Feta cheese.
A Campylobacter coli foodborne outbreak in Belgium.
Migration of di-(2-ethylhexylexyl)adipate plasticizer from food-grade polyvinyl chloride film into hard and soft cheeses.
Heterogeneity of Lactobacillus plantarum isolates from feta cheese throughout ripening.
Species origin of milk in Italian mozzarella and Greek feta cheese.
Enumeration and confirmation of Aeromonas hydrophila, Aeromonas caviae, and Aeromonas sobria isolated from raw milk and other milk products in Northern Greece.
Isolation and identification of some major water-soluble peptides in Feta cheese.
Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses.
From curry to feta cheese, hospitals provide international flavor with more ethnic offerings.
Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese.
Computed and chemically determined nutrient content of foods in Greece. The Foods and Nutrients Working Group.
Study of the growth of yeasts from feta cheese.
Survival of Salmonella enteritidis during the manufacture of feta cheese made of pasteurized ewe's milk.
Listeria monocytogenes--threat to a safe food supply: a review.
Processes that contribute to radiocesium decontamination of feta cheese.

Other Information

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Suppliers

Chr. Hansen A/S

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Cheesy
cheesy, cheesy feta cheese
General comment	Feta cheese

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for feta cheese usage levels up to:
	not for fragrance use.

Recommendation for feta cheese flavor usage levels up to:
	not for flavor use.

Safety references

None found