The present study investigated the efficacy of in situ electrical conductivity measurement was evaluated to estimate the freshness of cow milk. Accordingly, the same for the refrigerated milk (5°C) gradually increased from 0.505 to 0.610 S/m during 42 days, whereas that for the milk stored at room...

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue...

The diversity of seven strains of Pseudomonas spp., isolated from raw milk, was studied for growth and proteolytic and lipolytic activity in milk at 4, 8 and 22°C. Proteolysis was demonstrated by capillary electrophoresis (CE) and the liberation of free amino acids and free fatty acids were...

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 demand for minimally processed foods has increased in the last few years and gains high acceptability among consumers as it has better nutritional value than highly processed foods. Pasteurized milk is minimally processed and consumed largely for its fresh taste and higher nutritional value...

This study aimed to determine the frequency of Pseudomonas fluorescens, P. putida, and P. aeruginosa in refrigerated raw milk; their proteolytic potential; and your association with the aprX gene. Of the 173 isolates confirmed as belonging to Pseudomonas spp., 37% were P. fluorescens, 25.4% P....

The objective of this study was to evaluate the effect of the season on the total bacterial count of refrigerated raw milk. For this, samples of raw milk collected directly from the 30-unit expansion tank from April to December. The results evaluated through Student's test at 5%. Sample analyzed...

Milk is an excellent medium for the growth of microorganisms including Listeria monocytogenes. Some pathogenic bacteria can survive after pasteurization in milk, and these bacteria can contaminate again after storage. The purpose of this study was to determine the behavior of L. monocyogenes after...

The first objective of this study was to quantify the migrated styrene levels from High Impact Polystyrene (HIPS) pots into yoghurt during shelf-life. The second objective was to assess the styrene migration trend with respect to time and determine the migration parameters: diffusion coefficient...

The objective of this study was to evaluate the effectiveness of microfiltration (MF) of skim milk, alone or combined with ultraviolet-C (UVC) treatment, in extending the shelf life and retaining the native bioactive milk serum proteins, compared with high-temperature short-time (HTST)...