The monthly variation in raw dairy silo milk was investigated and related to the ripening time of resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat protein content being lowest August (4.19 3.44 g/100 g, respectively). Casein micelle size largest (192–200 nm) December–February smallest (80 August. In addition, SCC, total bacteria count, proteolyt...

BACKGROUND Calcium from different dairy sources might affect blood lipids and fecal fat excretion differently because of differences in the food matrix and nutritional composition. OBJECTIVE We investigated whether milk- and cheese-based diets with similar calcium contents affect a saturated fatty acid-induced increase in blood lipids differently. DESIGN Fifteen healthy, young men participa...

BACKGROUND Streptococcus equi subspecies zooepidemicus is a rare infection in humans associated with contact with horses or consumption of unpasteurized milk products. On October 23, 2003, the National Public Health Institute was alerted that within one week three persons had been admitted to Tampere University Central Hospital (TaYS) because of S. equi subsp. zooepidemicus septicaemia. All had...

background: one of the adulterant practice in dairy industry is the use of a less costly type of milk such as cow and goat milk instead of more expensive ones especially sheep milk. the aim of the present study was to assess fraud identification of undeclared milk species in composition of sheep yogurt and cheese offered as “pure sheep” in iranian local markets. methods: samples of sheep yogurt...

Alkaline phosphatase (ALP) is a native raw-milk enzyme used in many countries as the standard assay for rapidly validating milk pasteurization process. Due to increased restrictions on production or import of cheeses produced from unpasteurized milk, ALP activity (<10 mU/g) cheese was measured simple and reliable method check proper both safety inspection trading controls. In Sicily, artisanal ...

Heat treatment is a widely used process to reduce bacterial loads in the food industry or to decontaminate surfaces, e.g., in hospital settings. However, there are situations where lower temperatures must be employed, for instance in case of food production such as raw milk cheese or for decontamination of medical devices such as thermo-labile flexible endoscopes. A recently identified locus of...

The effects of sheep alpha s1-casein CC, CD and DD genotypes on milk composition and cheese yield were studied. Processed bulk milk was collected from three groups of 15 ewes, carrying alpha s1-casein CC, CD and DD genotypes. CC milk was higher in casein content than CD or DD milk (+3.5 and +8.6% respectively), and had a higher protein: fat ratio and a smaller casein micelle diameter. In additi...

Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using various sonication times (0, 1, and 3 min) at set frequency (22 kHz) with an amplitude of 60% 630 W different ripening periods 15, 30, 60 days) brine (15%), st...