Fresh cheese was prepared from caprine milk by isoelectric precipitation as a model experiment for reducing the allergenicity of milk. After acidic precipitation of casein, the beta-lactoglobulin content in curd was determined by ELISA using monoclonal antibody (MAb-beta209). The beta-lactoglobulin content was very high in the fresh cheese obtained from heat-treated (85 degrees C) bovine or cap...

Many methods have been developed for the rapid and sensitive detection of Escherichia coli O157:H7 in milk and other foodstuffs. This study was designed to evaluate the application of RIDA®QUICK Verotoxin/O157 Combi kit, an immuno-chromatographic detection method, for the detection of this pathogen in raw milk. RIDA®QUICK kit showed appreciable results in detecting Escherichia coli O157:H7 in r...

It is well known that the nutritive value of milk proteins is reduced by heating, for example when milk is brought to, and kept for some time at, its boiling point. The reduction may be due either to the breakdown of certain amino acids under the influence of heat, or to combination of amino acids with other chemical constituents of milk, as in the formation of the so-called Schiff bases due to...

Nowadays, high standard level of living has led to an increase in demand for foods which are minimally processed via high sensory and nutritional quality and also an extended shelf life. High pressure processing (HPP) is one of the techniques that was considered for food preservation at the first application in food industry. Pressures in the range of 300 to 650MPa have been found to affect the...