Assessment of survival Escherichia coli in rennet cheese manufactured from experimentally contaminated milk
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BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK
This study was conducted to determine the survival of Escherichia coli O157:H7 during the ripening period of herby cheese made traditionally from raw cow milk. The cheese milk was inoculated with E. coli O157:H7 at the level of 3 log and 5 log cfu/mL, and then both manufactured herby cheeses were divided into two groups equally. The herby cheeses were stored by using two different methods for r...
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Production of caprine milk has been rising steadily, partially because of its good nutritional value; the possibility of improving nutritional benefits by adding probiotic species such as Bifidobacterium lactis and Lactobacillus acidophilus was assessed. The manufacturing process of a traditional semi-hard goat cheese was technologically modified to optimize the process. The amount of starter i...
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متن کاملBehavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.
This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected fo...
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ژورنال
عنوان ژورنال: African Journal of Microbiology Research
سال: 2017
ISSN: 1996-0808
DOI: 10.5897/ajmr2016.8005