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Creamed Cottage Cheese
Creamed cottage cheese is a soft, unripened cheese that is usually made by coagulation of pasteurized skim milk by added lactic culture or...
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Cultured Cream Products
Evidence for milk fermentation dates back to approximately 8000 bc. Until the European Middle Ages, milk fermentation was interfered with minimally....
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Ice Cream and Frozen Desserts
Ice cream is a frozen dessert made of a mixture of dairy products such as milk, cream, and nonfat milk, combined with sugars, flavoring, and...
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Economic Analysis of Semi-hard Cheese Production Depending on the Applied Technology
The analysis of milk processing in Bosnia and Herzegovina showed the orientation of the dairy sector towards liquid and fermented products. During...
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Production Cost Analysis and Marketing of Fermented Food: Cheese
Cheese has been produced from both raw and pasteurised milk for almost 7000 years in our world’s history. It is currently being introduced as a vital...
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Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey
AimsTo develop and characterize a functional lactose-free ice cream with added ginger and honey, evaluate the survival of Lacticaseibacillus casei ...
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Isolation and identification of nontuberculous mycobacteria from raw milk and traditional cheese based on the 16S rRNA and hsp65 genes, Tehran, Iran
As an important source of human food, milk can be a carrier of human pathogenic bacteria, including tuberculous and nontuberculous mycobacteria...
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Production and Quality Assessment of Camel Milk Cheese
Camels are an indispensable element in the lives of people living in arid regions of Sudan for many reasons. In addition, it is an excellent source...
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Exopolysaccharide produced by Lactiplantibacillus plantarum RO30 isolated from Romi cheese: characterization, antioxidant and burn healing activity
Microbial exopolysaccharides (EPSs) extracted from lactic acid bacteria (LAB) are generally recognized as safe. They have earned popularity in recent...
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Quality Evaluation of Semi-Indigeous Proceesed Cheese (Gibna-Beida) in Sudan
Cheese is a solid food made from the curdled milk of cows, goats, sheep or other mammals. This study aimed to investigate the chemical and...
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Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese
There is great interest for biopreservation of food products, and encapsulation may be a good strategy to extend the viability of protective...
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Potentially pathogenic bacteria isolated from Paipa cheese and its susceptibility profiles to antibiotics and biocides
The objective of this work was to evaluate the microbiological quality of cheese produced by formal and informal micro-enterprises in Paipa,...
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Growth patterns of Pseudomonas aeruginosa in milk fortified with chitosan and selenium nanoparticles during refrigerated storage
Pseudomonas spp are considered a common milk-associated psychotropic bacteria, leading to milk deterioration during storage; therefore, our study...
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Coxiella burnetii abortion in a dairy farm selling artisanal cheese directly to consumers and review of Q fever as a bovine abortifacient in South America and a human milk-borne disease
Coxiella burnetii is a highly transmissible intracellular bacterium with a low infective dose that causes Q fever (coxiellosis), a notifiable...
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Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus
PurposeThe present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese.
Methods ...
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Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated from white cheese microbiota
In the present study, eight strains of Enterococcus spp. were isolated from Turkish and Iranian white cheese test pieces. Enterococcus spp. strains...
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200 years of taxonomic confusion: Sporendonema and allies
The genus Sporendonema ( Gymnoascaceae , Onygenales ) was introduced in 1827 with the type species S . casei for a red mould on cheese. Cheese is a...
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Pasteurized Process Cheeses
Pasteurized process cheeses (often called processed cheese or American cheese) are manufactured, with the aid of heat, from a variety of natural...
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Sustainable Use of Microbes in Beverage Production
Microorganisms are significant in the deterioration and spoiling of foods and beverages. The traits of spoiled food include unpleasing flavor, odor,...
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In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using...
