Detection and characterization of small-sized microplastics (≥ 5 µm) in milk products. [PDF]
Sci Rep, 2021 Microplastics (MPs) have gained a high degree of public interest since they are associated with the global release of plastics into the environment. Various studies have confirmed the presence of MPs throughout the food chain. However, information on the
Da Costa Filho PA +10 more
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The Presence of Aflatoxin M1 in Milk and Milk Products in Bangladesh. [PDF]
Toxins (Basel), 2021 As milk provides both micro- and macronutrients, it is an important component in the diet. However, the presence of aflatoxin B1 (AFB1) in the feed of dairy cattle results in contamination of milk and dairy products with aflatoxin M1 (AFM1), a toxic ...
Sumon AH +7 more
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Isolation and Identification of Staphylococcus aureus from Milk and Milk Products, Associated Factors for Contamination, and Their Antibiogram in Holeta, Central Ethiopia. [PDF]
Vet Med Int, 2022 Staphylococcus aureus is a pathogenic bacterium-contaminating milk and milk products causing food poisoning primarily due to its enterotoxins. The study aimed at estimating the prevalence of S.
Gebremedhin EZ +6 more
europepmc +2 more sources
Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. [PDF]
Molecules, 2021 The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods.
Gruskiene R, Bockuviene A, Sereikaite J.
europepmc +2 more sources
Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products. [PDF]
ScientificWorldJournal, 2021 Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North ...
Taye Y, Degu T, Fesseha H, Mathewos M.
europepmc +2 more sources
The Combination of Vibrational Spectroscopy and Chemometrics for Analysis of Milk Products Adulteration. [PDF]
Int J Food Sci, 2021 Milk products obtained from cow, goat, buffalo, sheep, and camel as well as fermented forms such as cheese, yogurt, kefir, and butter are in a category of the most nutritious foods due to their high contents of high protein contributing to total daily ...
Windarsih A +3 more
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Milk Products from Minor Dairy Species: A Review. [PDF]
Animals (Basel), 2020 Simple Summary Dairy products represent an important food source for worldwide people. The milk used for their manufacturing is mostly supplied from the four major ruminant species (cow, goat, sheep, and buffalo), on which the research has been focused ...
Faccia M +3 more
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Influence of salt concentration on microbial growth in Kashkaval cheese [PDF]
BIO Web of Conferences, 2023 The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl ...
Balabanov Alexander +4 more
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Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk [PDF]
BIO Web of Conferences, 2022 The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium ...
Balabanova Tatyana +3 more
doaj +1 more source
Camel milk products: innovations, limitations and opportunities
Food Production, Processing and Nutrition, 2023 Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour.
E. Seifu
semanticscholar +1 more source