OBJECTIVE In this study, we determined the seroprevalence of Brucella in the blood of bovine and ovine animals and in the blood of the people who raise these animals to produce cheese in two rural counties that use two different methods of cheese production in Erzurum Province in Turkey. MATERIALS AND METHODS Samples are taken from 100 bovine animals, 100 ovine animals, 100 young people betwe...

This study was conducted to determine the AFM1 levels in Egyptian raw milk, soft cheese and AFB1 in table eggs marketed in Kafrelsheikh city markets. Aflatoxin content was measured using microtiter-plate enzyme-linked immunosorbent assay (ELISA). The Test Kits, RIDASCREEN ELISA of Biopharm AG that used is based on competitive enzyme immunoassay for the quantitative analysis of Aflatoxin AFM1 an...

The purpose of this study was to understand how the addition Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect microbiological properties braided cheese. Cheese made from warmed (45℃) raw cow milk which Z. C. (0.3% 0.5%) were added. Microbiological characteristics determined at 1, 7, 14 21-day intervals. significantly reduced counts total viable bact...

A case of human brucellosis was diagnosed in France in January 2012. The investigation demonstrated that the case had been contaminated by raw milk cheese from a neighbouring dairy farm. As France has been officially free of bovine brucellosis since 2005, veterinary investigations are being conducted to determine the origin of the infection and avoid its spread among other herds. Hypotheses abo...

mChanges in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/wTS) as ripenin...

This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with β-cyclodextrin (CD): 1) Control (no homogenization, no β-CD), and 2) Milk treatment (1000 psi milk homogenization, 1% β-CD). The cholesterol removal of the cheese was 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripeni...

White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of ...

Prediction of the yield and quality of different types of cheeses that could be produced from a given type and/or amount of goat milk is of great economic benefit to goat milk producers and goat cheese manufacturers. Bulk tank goat milk was used for manufacturing hard, semi-hard and soft cheeses (N= 25, 25 and 24, respectively) to develop predictive formulae of cheese yield based on milk compos...

Abstract Seventeen samples of Calabrian ewe’s milk, cheese ( Pecorino del Poro ) made with raw goat’s and Caprino d’Aspromonte milk were used to obtain 124 yeast isolates. The most abundant species was Debaryomyces hansenii (61.3%), followed by Candida zeylanoides (32.3%) Kluyveromyces marxianus (3.2%). enzymatic profile 25 selected strains determined. Lastly, they studied for their interaction...