Here we announce the draft genome sequences of 6 Listeria monocytogenes strains from ricotta cheese produced in a dairy processing plant located in southern Italy and potentially involved in a multistate outbreak of listeriosis in the United States.

This study attempts to measure the capacity of EU geographical certification scheme positively influence price certified products and incomes their producers. A comparison economic results two cheese-producing dairy farm enterprises with different business strategies locations within Sicilian hinterlands is performed in order determine transformation value each dairy’s sheep milk into pecorino ...

In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta using heat treatment with acid and Best which manufactured by heating without addition acid. Cheese samples were analyzed some physicochemical analysis (moisture, total solids, pH, protein, yield hardness) organoleptic characteristics including (Appearance, texture, flavor, color, overall acceptab...

BACKGROUND Sarcopenia is strongly associated with an inadequate intake of dietary protein. Dietary protein supplementation boosts muscle-protein synthesis and increases muscle mass in the elderly. This study tested whether adding a protein-rich food, ricotta cheese, to the habitual diet increased total appendicular skeletal muscle mass and strength in elderly people. METHODS Participants (n =...

in this study, the optimum combination of major factors affecting the acceptability of whey-based ricotta cheese i.e. fat at three levels (0, 5, 10%), salt at three levels (0, 1, 2%), and starter culture at two levels (0, 3%) was determined in a complete randomized design method with a factorial experiment. ricotta cheese trials made by mixing whey and milk in a ratio of 5:1 were then organ...

Shelf life extension of Ricotta cheese was evaluated at 4 degrees C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU x g(-1) of nisin. To test the effectivenes...

This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat fresh ricotta, manteiga, Minas, Padrão Minas). Minas cheese presented high acidity highest contents protein, fat, ash, while Ricotta lowest ash. Bovine coalho were characterized as source zinc. Manteiga was by yellow color (higher b* values). Goat white...