Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk
نویسندگان
چکیده
منابع مشابه
Detection of shiga-like toxigenic Escherichia coli from raw milk cheeses produced in Kerman-Iran
The Shiga-like toxin-producing escherichia coli (STEC) is the most important group of food-borne pathogens that emerged recently. These bacteria can cause severe health problems in humans like diarrhea, hemorrhagic colitis and hemolytic uraemic syndrome which have become a serious health problem in various countries. Cattle are thought to be a reservoir for e. coli STEC, and many foodborne dise...
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The role of extension dairy, poultry, and livestock educators is evolving rapidly; and to be relevant, we must continue to provide science-based information to an ever-broadening clientele. Campus-based specialists have remained insulated from this shifting paradigm longer than fieldbased staff that often facilitate disputes involving agriculture. Examples of conflicts involving animal agricult...
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With Regulation EC 853/04, the European Parliament and the Council laid down general rules for food business operators regarding the hygiene of foodstuffs. In particular, the regulation established ≤1.500.000 cfu/mL as the maximum-tolerated value for total bacterial count in raw goat milk. Moreover, in order to enhance the hygiene of dairy farms, the Sardinia Region has funded the F measure pro...
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: Journal of Milk Science and Biotechnology
سال: 2018
ISSN: 2384-0269,2508-3635
DOI: 10.22424/jmsb.2018.36.2.106