Results 51 to 60 of about 9,691 (176)

Carryover of Aflatoxin From Dairy Feed to Milk: A Systematic Review (1 January 2004–31 December 2024)

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Aflatoxins, toxic metabolites produced by Aspergillus species, are frequently reported contaminants of dairy cattle feed worldwide, particularly in tropical and subtropical regions where climatic conditions favor fungal growth, and they can be transferred into milk and dairy products.
Queenta Ngum Nji, Richard Temitope Fagbohun, Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh   +3 more
wiley   +1 more source

Physicochemical properties, fermentative profile, microbiological quality, and pathogen contamination of baled silage during long‐term storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7454-7463, September 2026.
Abstract BACKGROUND Baled silage is expanding in Mediterranean regions due to climate change and demand for high‐quality forage; therefore, evaluating the effects of long‐term storage on microbiological and fermentative quality is essential. RESULTS In this study, 115 baled silages were sampled from different farms at 30, 60, 90, 180, and 270 days ...
Lidia Nieddu, Mirko Fresu, Carmelo Mastroeni, Antonio Gallo, Severino Zara, Francesco Fancello, Alberto Stanislao Atzori   +6 more
wiley   +1 more source

Massive sequencing of artisan cheeses from raw sheep’s milk [PDF]

Journal of Applied Biotechnology & Bioengineering, 2019
Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristics and their antibacterial capacity. In this study the native flora of LAB that participates in the traditional fermentation of semi-hard cheeses made with raw sheep's milk from the region of Andalusia, Spain was analyzed. Three samples of four different commercial
Ruiz, María Julia, Etcheverría, Analía Inés, Padola, Nora Lía, Krüger, Alejandra, Medina, Luis   +4 more
openaire   +2 more sources

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Krcki cheese

Mljekarstvo, 2003
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk.
Zvonimir Prpić, Samir Kalit, Jasmina Lukač Havranek, Mihovil Štimac, Saša Jerković   +4 more
doaj  

‘Why Did You Go to Buda?’: The Humanist Sodality and Mantuan's Rustic Idyll in Bohuslaus of Hassenstein's Ecloga sive Idyllion Budae (1503)☆

Renaissance Studies, Volume 40, Issue 4, Page 609-634, September 2026.
Abstract In the late fifteenth century, the Hungarian royal court at Buda was home to a cosmopolitan community of humanists. In early modern historiography, this cultural milieu has often been interpreted as one of the new, emergent ‘centres’ of the Renaissance in East Central Europe.
Eva Plesnik
wiley   +1 more source

Livestock Depredations and Prevention Strategies to Foster Human‐Carnivore Coexistence in Western Mongolia's High Mountain Systems

Ecology and Evolution, Volume 16, Issue 8, August 2026.
The implementation of visual deterrents (i.e., Foxlights) proved to be effective in reducing the number of night‐time livestock depredations by both snow leopards and wolves. ABSTRACT The decline of large carnivores and the overabundance of livestock practices contribute significantly to ecosystem degradation.
Marcello Franchini, Charleen Gavette, Rodney Jackson, Kayley Bateman, Ashleigh Lutz‐Nelson, Geraldine Werhahn, Yelik Nurbat, Marco Zaccaroni, Fabio Dartora, Munkhtsog Bayaraa, Claudio Augugliaro   +10 more
wiley   +1 more source

A survey on hygienic and physicochemical properties of Istrian cheese

Mljekarstvo, 2013
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian cheese ...
Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek   +6 more
doaj  

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Caseous Lymphadenitis in sheep and goats – “Cheese Glands”

Veterinarska stanica
Caseous lymphadenitis (CLA) is a chronic infectious disease that affects small ruminants and is caused by Corynebacterium pseudotuberculosis. This highly contagious pathogen leads to significant economic losses in the livestock industry due to loss of productivity, rejection of carcasses, and increased veterinary costs.
Maja Dopuđ, Irena Reil, Maja Zdelar-Tuk, Silvio Špičić, Sanja Duvnjak   +4 more
openaire   +3 more sources