Use of ultra-high-temperature processing of raw milk to improve cheese quality
نویسندگان
چکیده
منابع مشابه
Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese.
The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stran...
متن کاملQuality of raw milk in Kerman province
BACKGROUND: Microbiological and chemical qualities ofmilk are among the most important issues in public health.OBJECTIVES:Although there are a few published studies whichhave been conducted in south east of Iran this study wasperformed to investigate quality of raw milk delivered to a dairyindustry company Kerman Province. METHODS:Atotal of 109raw milk samples were collected at the time of deli...
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Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...
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Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of exposure to AFM1 is of great threat. To assess public health hazards associated with the occurrence of AFM1 in Ultra High Temperature (UHT) milk, a ...
متن کاملA PCR method for detection of bifidobacteria in raw milk and raw milk cheese: comparison with culture-based methods.
Bifidobacteria are well known for their beneficial effects on health and are used as probiotics in food and pharmaceutical products. As they form one of the most important groups in both human and animal feces, their use as fecal indicator organisms in raw milk products has recently been proposed. Bifidobacteria species isolated in humans are different from those isolated in animals. It should ...
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ژورنال
عنوان ژورنال: Potravinarstvo Slovak Journal of Food Sciences
سال: 2019
ISSN: 1337-0960
DOI: 10.5219/1186