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Aflatoxin M1 Transfer Rate from Milk into Cheese and Whey During the Production of Hard Cheese
Contemporary Agriculture, 2018 The aim of this study was to investigate aflatoxin M1 (AFM1) transfer from naturally contaminated raw milk into cheese and whey, during the production of Livanjski cheese (hard cheese type). Raw milk samples were collected from 4 farms in Serbia.
Krstović Saša +4 more
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Nutritional and energetic value of hard cheese [PDF]
Biotechnology in Animal Husbandry, 2018 Insufficient intake of dairy product, especially of hard cheese, in Serbia is a nutritional problem of concern. It is caused not only by income but also with low commercial availability of the product and consumer knowledge and preferences.
Popović-Vranješ Anka +5 more
doaj +3 more sources
Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese [PDF]
Journal of Food and Dairy Sciences, 2021 A screening survey of the presence of aflatoxin M1 (AFM1) was carried out on 170 samples of Egyptian dairy products. Selected samples included raw buffalo or cow milk, pasteurized milk, UHT milk, fermented milk, soft cheese, hard cheese, and processed ...
Mohamed Abo El-Naga, M. El-Hofi
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Shipin yu jixie, 2023 Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.
SONG Xue-mei +4 more
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Applied Sciences, 2022 The objective of this study was to evaluate the efficacy of gamma irradiation, applied to different cheese sample sizes (250g and 500 g), against Listeria monocytogenes, Escherichia coli, coliforms and aerobic colony counts.
F. Nyamakwere +7 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2021 The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with Lactococcus (L.
Wenfan Cao +13 more
semanticscholar +1 more source
Propionibacteria in Italian hard cheeses [PDF]
Le Lait, 1995 Economic losses for Parmigiano Reggiano and Grana Padano, for which production is about 200 000 tons per year, can result from "late blowing" caused by propionic acid bacteria (PAB). PAB contents of 306 milk samples for Grana cheese were analyzed. The mean value was 726 cfu/ml; however, when the 8 samples with the highest PAB content (>5 000 cfu/ml ...
Carcano M, Todesco R, Lodi R, Brasca M
openaire +4 more sources
Assiut Veterinary Medical Journal, 1977 For the enumeration of enterococci and isola tion of Strept. faecalis from different types of cheese, 100 rand om samples Dammiatta (50), Kareish (25) and Hard (25), were used and co llected from the local Assiut city markets.
A, A. AHMED
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, 2021 In Swiss-type cheese the presence of eyes is an important sign of quality. During the ripening process defects in the eye structure can occur. Therefore, monitoring the ripening process is essential. In this contribution, X-ray micro-computed tomography (
Jaqueline Auer +5 more
semanticscholar +1 more source
Zhongguo shipin weisheng zazhi, 2022 ObjectiveTo investigate the contamination levels of nitrate and nitrite in imported cheese products from the Chinese market and assess the health risk of nitrate and nitrite exposure among Chinese adult cheese consumers.MethodsBased on the content of ...
LI Ying +6 more
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