Results 31 to 40 of about 5,802,592 (350)

Microbial quality and safety of milk and milk products in the 21st century.

Comprehensive Reviews in Food Science and Food Safety, 2020
Milk and milk products have been utilized by humans for many thousands of years. With the advent of metagenomic studies, our knowledge on the microbiota of milk and milk products, especially as affected by the environment, production, and storage ...
Vincenzina Fusco, Daniele Chieffi, F. Fanelli, A. Logrieco, Gyu-Sung Cho, Johannes Kabisch, Christina Böhnlein, C. Franz   +7 more
semanticscholar   +1 more source

Fatty acid composition of Kashkaval cheese with reduced sodium chloride content [PDF]

BIO Web of Conferences
The aim of the present study was to investigate the changes in the fatty acid profile and acid value of milkfat during ripening of Kashkaval cheese with reduced sodium chloride content.
Balabanov Alexandar, Ivanov Galin, Balabanova Tatyana, Uzunova Galina, Ivanova Mihaela   +4 more
doaj   +1 more source

Uncertainty Evaluation for Determination of 6 Sildenafil Derivatives in Oral Liquid by UPLC-Q/Orbitrap HRMS

Shipin gongye ke-ji, 2023
In order to ensure the accuracy and reliability of high resolution mass spectrometry for the determination of sildenafil derivatives in aphrodisiac oral liquid, it is necessary to evaluate the uncertainty of the determination results.
Shenping ZHANG, Chao HOU, Ni ZHANG, Ruyun DU, Jing ZHOU, Yang LIU   +5 more
doaj   +1 more source

Bioactive components derived from bovine milk

Mljekarstvo, 2019
In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers.
Katarina Lisak Jakopović, Irena Barukčić, Rajka Božanić   +2 more
doaj   +1 more source

Suppressive Effect of Lactococcus lactis subsp. cremoris YRC3780 on a Murine Model of Japanese Cedar Pollinosis

Pathogens, 2022
Accumulating evidence suggests that Lactococcus lactis subsp. cremoris YRC3780 isolated from kefir has the potential to alleviate allergic responses. Herein, we investigated the effect of YRC3780 on a murine model of Japanese cedar pollinosis (JCP). BALB/
Kenji Uchida, Kenichi Iida, Ikumi Fujioka, Satoshi Hachimura, Osamu Kaminuma   +4 more
doaj   +1 more source

Camel milk composition [PDF]

BIO Web of Conferences
This study analyzed the physicochemical properties, amino acid profile, fatty acid composition, and sensory characteristics of camel, cow, and mixed (camel:cow) milk samples.
Boukova Rosica, Balabanova Tatyana, Mollov Plamen, Balabanov Aleksandar   +3 more
doaj   +1 more source

Lactoferrin Alleviated AFM1-Induced Apoptosis in Intestinal NCM 460 Cells through the Autophagy Pathway

Foods, 2021
Aflatoxin M1 (AFM1) is the only mycotoxin with maximum residue limit in milk, which may result in serious human diseases. On the contrary, lactoferrin (Lf) is an active protein with multiple functions.
Hongya Wu, Yanan Gao, Songli Li, Xiaoyu Bao, Jiaqi Wang, Nan Zheng   +5 more
doaj   +1 more source

Evaluation and Assessment of Aflatoxin M1 in Milk and Milk Products in Yemen Using High-Performance Liquid Chromatography

Journal of Food Quality, 2020
Aflatoxin M1 is one of the major fungal contaminants found in dairy products around the globe. The objective of this study was to investigate the incidence and occurrence of aflatoxin M1 (AFM1) in samples of milk and milk products in Yemen.
Safwan Ahmed Abdullah Murshed
semanticscholar   +1 more source

The effect of cold storage, time and the population of Pseudomonas species on milk lipolysis

Grasas y Aceites, 2019
The aim of this study was to evaluate the lipolytic index (LI) of Pseudomonas fluorescens and Pseudomonas putida (2, 5, 6 log CFU/mL) in milk during 96 h by the Lipo R method.
F. A.B. Pereira, L. L. Luiz, S. R. Bruzaroski, R. C. Poli-Frederico, R. Fagnani, E. H.W. Santana   +5 more
doaj   +1 more source

Invited review: Redefining raw milk quality-Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products.

Journal of Dairy Science, 2023
Raw milk typically has little bacterial contamination as it leaves the udder of the animal; however, through a variety of pathways, it can become contaminated with bacteria originating from environmental sources, the cow herself, and contact with ...
N. Martin, R. Evanowski, M. Wiedmann
semanticscholar   +1 more source