Detection analysis quality variation of commercial probiotics dairy products in shelf life (2-6°C) through the indexes of probiotic dairy products in storage conditions: the total number of colonies, coliform group, the total number of lactic acid bacteria, Lactobacillus, Streptococcus...

This study aimed to explore the effects of different levels (0, 8, and 12 kGy) of low-energy electron beam (LEEB; 0.2 MeV) on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions for 30 days. LEEB irradiation promoted lipid and protein oxidation,...

This study aimed to investigate the microbiota in raw milk and the influence of storage temperature on the microbiota shift after biofilm formation. Raw milk stored at 4°C and biofilms developed in raw milk incubated at 4°C or 25°C for 7 days were subjected to microbiota analysis as well as...

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy...

In order to investigate the differences of composition and proliferation trends between bacterial flora on the surface and internal tissues of cold fresh chicken products, high-throughput sequencing technology was used to compare the diversity of exogenous and endogenous bacteria from cold fresh...

The aim of the present study is to evaluate the microbial dynamic changes in raw cow milk during refrigeration. Milk samples were collected from two dairy farms situated in basin and mountain areas in the region of Mila, Algeria. Cold storage of milk samples at 4°C was used to promote...

Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf-life. In this study, the ancient technique for the production of Mongolian cheese was...

This study aims to examine the changes of microbial contamination on the beef carcass surface and in the contact environment during cattle slaughtering. A total of 322 microbial samples were collected during the skinning, trimming and weighing, washing and chilling processes. The sampling sites...

In order to study the changes in sensory quality, freshness and bacterial phase of chilled beef packaged in fresh box during storage, sensory index, volatile base nitrogen value(TVB-N), pH, thiobarbital reactant value(TVARS), the total number of colonies and number of coliform bacteria on chilled...

Present study was aimed to determine the changes and the best consumption time of kefir samples made from cow and goat milk using starter culture during the storage at the refrigerator (+4°C for 35 days). It was found that goat kefir (GK) samples had higher pH and lipolysis values during storage...