The purpose of the present study was to investigate influence somatic cell count (SCC) on composition Kashkaval cheese. cheese samples were produced from three different batches sheep milk with low (610 000 cells/ml), medium (770 and high (1 310 cells/ml) SCC, respectively. main chemical parameters, such as pH, titratable acidity, moisture content, fat content in dry matter, protein sodium chlo...

Here, we report the complete genome sequence ofAlteromonas stellipolarisLMG 21856, which was isolated from seawater collected from the Southern Ocean.A. stellipolarisLMG 21856 is a budding, psychrotrophic, brown pigment-producing, and oligotrophic bacterium.The complete genome of this bacterium contains 4,686,200 bp, with a G+C content of 43.6%.

Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. This study was carried out to evaluate the microbiological quality of fresh trout slices treated with ...

The aim of this study was to determine the effect chitosan-based nanocomposite coating applications (chitosan + TiO2 (CHT) and chitosan rosmarinic acid (CHTRA)) on changes in quality attributes Rainbow trout fillets during cold storage (4°C). Fish were randomly divided into four groups subjected treatments (CH), CHT, CHTRA, control). After treatments, packaged under modified (40% CO2 30% O2 N2)...

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation aerobic plate count, Enterobacteriaceae , psychrotrophic bacteria were determined in raw smoked mackerel during cold storage (three groups differing way of packaging; unpacked (UP), vacuum packaging (VP) modified atmosphere (MAP) at 7, 14, 21, 28, 35, 42 days. The protein, fat content n-3 polyunsaturated a...

Aims: To evaluate the effectiveness of low pressure carbon dioxide as a hurdle in raw milk storage.
 Study Design: Milk samples were stored at under 29°C for 6 hours and microbial quality was compared with control milk.
 Place Duration Study: Department Dairy Microbiology, Verghese Kurien Institute Food Technology (VKIDFT), Kerala Veterinary Animal Sciences University, Mannuthy betwee...