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 objectives of the current study were to prepare and characterise cinnamon essential oil nanoemulsion (NCEO) and investigate its antibacterial activity in vitro and milk. The average size of NCEO droplets was 66.6 nm. NCEO was overall more effective than free essential oil on Listeria...

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...

The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp. enterica were stored at 5, 15 and 25°C and analysed in terms of physico-chemical and microbiological characteristics....

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,...

One of the superior livestock products with high nutritional composition is milk. Food safety must be ensured to maintain milk quality. However, milk quality can change if bacterial levels are not maintained. There are total plate count levels that often exceed standardized levels in milk...

Synergistic effect between high-intensity ultrasound (HIU), UV-A light, and natural antimicrobials on microbial inactivation in milk was studied. Milk with either ε-poly(lysine) or Nisin was subjected to HIU (30 s) and then to UV-A light (15 min). Statistically significant treatments were stored at ...

Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging...

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 number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD ...