The aim of this study was to test two different innovative plasma assisted approaches to prolong ricotta shelf life. In one test the ricotta cheese is directly exposed to the plasma effects, and in the other one the plasma is indirectly applied (i.e. blowing the plasma effluents on the substrate)....

The paper presents the results of studying the composition of the microflora of soft cheese, the dynamics of their change during storage, as well as the optimal shelf life of the finished product.

Drinking milk with longer shelf-life is nowadays required to have access to markets of distant countries. Novel technologies for milk processing, alternative to conventional heat-treatments, may provide milk industry with reliable, efficient and clean equipment for drinking milk manufacture. This...

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...

Active use-by date (AUBD) or freshness indicators hold great potential to reduce food waste. Herein, we develop an anthocyanin AUBD indicator that is capable of discriminating between fresh, spoiling, and spoiled milk. The sensor undergoes a visible blue to purple to pink color change in response...

As a kind of non-thermal sterilization technology, ultra-high pressure (UHP) technology can effectively retain the nutrients in milk while ensuring the sterilization efficiency. In order to study the effects of UHP on microorganisms. fresh raw milk was treated by UHP method with three parameters,...

With rich nutrients and low fat, aquatic products are popular. Nevertheless, due to microbial invasion, the deterioration of aquatic products expedites during storage, which explains why it is difficult to store and transport such products. Only one preservation technique fails to inhibit all...

Milk somatic cell count (SCC) is a well-established criterion commonly used for evaluation of the intramammary health status, both in individual animals and in bulk milk tanks, since there is a direct correlation between milk quality and SCC. Different standards have been established for upper...

Background: Thermal processing is the most common decontamination method used in the dairy industry to ensure food safety and extend shelf life. However, due to the increased consumer demand for more natural and healthier products, nonthermal technologies have been intensively studied. Irradiation...