Recently emphasis has been given to produce fermented milk with significant quality and improved health characteristics. In Ethiopia, a large proportion of milk is consumed in the fermented form through the application of traditional fermentation methods. The main fermented milk products include ergo (sour milk), ititu (milk curd), ayib (cottage cheese), neter kibe (spiced butter), kibe (tradit...

The objective of this study was to determine the occurrence of the enterotoxigenic S. aureus within 205 raw milk and traditional cheese samples examined. The S. aureus strains isolated from raw milk and traditional cheese samples examined were 50 (58.8%, 50/85) and 55 (45.8%, 55/120) respectively however both camel milk and cream cheese samples had not any S. aureus detected. The isolated S. au...

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has s...

A new approach for the detection and enumeration of Streptococcus macedonicus in cheese was developed. The method which is based on a first screening of cheeses by a PCR assay specific for S. macedonicus followed by plating positive samples on a differential medium (SM medium) was applied to 51 samples derived from PDO and traditional Italian cheeses. Streptococcus macedonicus was found in 16 o...

Indonesia is the largest archipelago blessed with one of the richest mega-biodiversities and also home to one of the most diverse cuisines and traditional fermented foods. There are 3 types of traditional dairy foods, namely the butter-like product minyak samin; yogurt-like product dadih; and cheese-like products dali or bagot in horbo, dangke, litsusu, and cologanti, which reflect the culture ...

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...

Abstract Tsalafouti is an ‘’unknown’’ Greek traditional cheese with great potential for getting Protected Designation of Origin accreditation and leading entrepreneurship in the area origin. This study aimed to collect comprehensively analyse valuable data on history, technology, nutrition gastronomy Tsalafouti. A survey was designed 8 out 13 producers Greece participated, providing Tsalafouti’...