منابع مشابه
Dairy Foods: Perspectives on Raw Milk Cheeses
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...
متن کاملMolecular characterization and antibiotic resistance of enterotoxigenic and entero-aggregative Escherichia coli isolated from raw milk and unpasteurized cheeses
The aim of this study was to determine the occurrence of enterotoxigenic and enteroaggregative Escherichia coli strains and antibiotic resistance of the isolates in raw milk and unpasteurized cheese. Out of 200 samples of raw milk and 50 samples of unpasteurized cheeses, 96 and 24 strains of E. coli were isolated, respectively. Polymerase chain reaction (PCR) was used to detec...
متن کاملAssociation between raw milk and human Salmonella dublin infection.
Between 1971 and 1975 the mean annual incidence of human Salmonella dublin infection in California increased more than five-fold. Investigation of the increase showed an association with exposure to raw milk in 44 out of 113 cases. Of these 44 patients, 35 had used certified raw milk from a single dairy. Faecal swabs confirmed S dublin infection in the dairy herd and the milk, and so a pasteuri...
متن کاملCharacterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
The cheese microbial ecosystem is complex, and the presence of non-starter adventitious microorganisms in milk may have an influence on the organoleptic characteristics of cheese. The aim of this study was to analyze the composition and diversity of the fungal flora of raw milk destined for cheesemaking from 19 dairy farms in Quebec and to monitor their evolution throughout ripening. Six hundre...
متن کاملLysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.
Lysozyme (LZ) is used in several cheese varieties to prevent late blowing which results from fermentation of lactate by Clostridium tyrobutyricum. Side effects of LZ on lactic acid bacteria population and free amino acid pattern were studied in 16 raw-milk hard cheeses produced in eight parallel cheese makings conducted at four different dairies using the same milk with (LZ+) or without (LZ-) a...
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ژورنال
عنوان ژورنال: BMJ
سال: 1996
ISSN: 0959-8138,1468-5833
DOI: 10.1136/bmj.312.7023.67