This study reports the effect of psychrotrophs in raw milk on the quality of Mozzarella cheese. Physical, chemical, sensorial and textural characteristics were evaluated, and the indices of lipolysis and proteolysis were assessed. The highest population (7 log cfu/mL vs. 3 log cfu/mL) was...

Fungal deterioration by Penicillium species in refrigerated storage conditions is one of the main risk factors for health issues and food waste in the dairy industry. The purpose of this study was to evaluate the antifungal properties of a plastic film carrying whey fermented by lactic acid...

The heat-resistant protease produced by psychrotrophic bacteria is harmful to the quality of UHT milk, and the complex structure formed by fat and protein also affects the hydrolysis of protein by protease. The protease secreted by Pseudomonas fluorescens W3 was added to whole milk and skimmed milk ...

The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard methods as...

Paper and paper board are an ideal choice of packaging material due to their biodegradability. They are safer than commonly used plastic packaging materials. But due to the presence of carbon sources like cellulose and starch in paper, various pathogenic and non-pathogenic microbes can grow well in ...

The aim of the study was to compare the microbiological quality of meat products špekácky produced with a traditional salt content exceeding 2% and reformulated batches with a reduced salt content of 1.7%. The analyses were performed twice between May-June 2019 and 2020. Total viable count (TVC),...

Transportation and storage are practices that affect food safety. Temperature conditions that prevent the growth of potentially present pathogenic and spoilage bacteria must be maintained during storage and transport. The outcome of meat cooling is closely linked to the initial number of...

Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous...

Objective: To assess the microbial growth in unfortified and fortified Holder pasteurized donor human milk (HPDHM) during 96 hours of refrigerated storage in a clinical setting. Methods: Thirty-six unfortified samples and 77 fortified samples of HPDHM were prepared in a neonatal intensive care milk ...

As a natural nutritious food, egg is rich in proteins, amino acids, minerals, vitamins and other nutrients needed by the human body. However, the rich nutrients in egg make it a breeding ground for bacteria. The pathogenic bacteria of egg-borne infectious diseases such as Salmonella, Escherichia...