Results 31 to 40 of about 1,111 (191)

Foodborne Pathogen Assessment in Raw Milk Cheeses. [PDF]

Int J Food Sci, 2020
General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, coagulase-positive Staphylococci, and staphylococcal enterotoxin. Results showed only 3
Costanzo N, Ceniti C, Santoro A, Clausi MT, Casalinuovo F.   +4 more
europepmc   +2 more sources

The efficacy and safety of high‐pressure processing of food

EFSA Journal, Volume 20, Issue 3, March 2022., 2022
Abstract High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are ...
EFSA Panel on Biological Hazards (BIOHAZ Panel), Konstantinos Koutsoumanis, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Laurence Castle, Matteo Crotta, Konrad Grob, Maria Rosaria Milana, Annette Petersen, Artur Xavier Roig Sagués, Filipa Vinagre Silva, Eric Barthélémy, Anna Christodoulidou, Winy Messens, Ana Allende   +27 more
wiley   +1 more source

Effect of Palmito cheese processing on sensory characteristics and degree of liking

Agronomía Mesoamericana, 2023
Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that ...
Andrea Marín-Fonseca, Diana Víquez-Barrantes, Marcia Cordero-García   +2 more
doaj   +1 more source

Milk‐Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

International Journal of Food Science, Volume 2022, Issue 1, 2022., 2022
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form milk gels by itself and in combination with chymosin.
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado, CHANDRA MOHAN CHANDRA SEKAR   +9 more
wiley   +1 more source

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective

International Journal of Dairy Technology, Volume 74, Issue 4, Page 656-670, November 2021., 2021
Overview of factors affecting digestion and absorption of nutrients from cheese. Health guidelines recommend limiting saturated fat consumption due to adverse associations with low‐density lipoprotein cholesterol, a marker for cardiovascular disease risk.
Emma L Feeney, Prabin Lamichhane, Jeremiah J Sheehan   +2 more
wiley   +1 more source

Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese

Fermentation, 2022
Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures.
José Martín Ruvalcaba-Gómez, Héctor Ruiz-Espinosa, María Dolores Méndez-Robles, Ramón Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuamí Villagrán, Raúl Jacobo Delgado-Macuil   +6 more
doaj   +1 more source

Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid

International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5352-5361, October 2021., 2021
The soluble fraction of high moisture mozzarella can be used for discriminating the traditional product from the industrial type. The concentration of the soluble compounds tend to evolve during storage, also because the cheese is stored into a covering liquid, causing mass exchange phenomena.
Michele Faccia, Giuseppe Natrella, Giuseppe Gambacorta   +2 more
wiley   +1 more source

The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products

EFSA Journal, Volume 19, Issue 4, April 2021., 2021
Abstract Pasteurisation of raw milk, colostrum, dairy or colostrum‐based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result.
European Food Safety Authority (EFSA), Ingrid Clawin‐Rädecker, Jan De Block, Lotti Egger, Caroline Willis, Maria Teresa Da Silva Felicio, Winy Messens   +6 more
wiley   +1 more source

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese

Frontiers in Microbiology, 2021
The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging.
Annalisa Ricci, Marcello Alinovi, Francesco Martelli, Valentina Bernini, Alessandro Garofalo, Giampiero Perna, Erasmo Neviani, Germano Mucchetti   +7 more
doaj   +1 more source

Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses [PDF]

, 2016
Five protected designation of origin (PDO) Caciocavallo Silano and 6 non-PDO Caciocavallo cheeses, ripened for 6mo and collected in the 5 Italian regions of the PDO area (Apulia, Basilicata, Calabria, Campania, and Molise, Italy), were studied to assess ...
APONTE, MARIA
core   +1 more source