نتایج جستجو برای: raw milk cheese

تعداد نتایج: 131662  

Journal: :veterinary research forum 2014
mojtaba bonyadian hamdollah moshtaghi maryam akhavan taheri

the aim of this study was to determine the occurrence of enterotoxigenic and enteroaggregative escherichia coli strains and antibiotic resistance of the isolates in raw milk and unpasteurized cheese. out of 200 samples of raw milk and 50 samples of unpasteurized cheeses, 96 and 24 strains of e. coli were isolated, respectively. polymerase chain reaction (pcr) was used to detect the genes encodi...

Journal: :Journal of applied microbiology 2003
A Dasen F Berthier R Grappin A G Williams J Banks

AIMS This study investigates the dynamics of the microflora, particularly the lactobacilli, in Cheddar cheese manufactured from raw and microfiltered milk containing different adjunct cultures. METHODS AND RESULTS Sixteen cheeses - raw milk, adjunct and control cheeses - were manufactured in four trials. Lactobacilli were identified by PCR methods in one trial, and by phenotypic typing for al...

Background and Objectives: In this study, the proteolysis and lipolysis of Poosti cheese produced from raw sheep milk in mountainous eastern regions of Iran were investigated during 90 days of ripening. Materials and Methods: Sodium dodecyl sulfate polyacrylamide gel electrophoresis for proteolysis (SDS-PAGE) and gas chromatography (GC) for free fatty acids (FFAs) were applied to investigate th...

Journal: :Revue scientifique et technique 1997
I Klinger I Rosenthal

Goats and sheep rank third and fourth in terms of global milk production from different species, but unlike cow milk, which has stringent hygiene and quality regulations, microbiological standards for the production and distribution of goat milk and sheep milk are more relaxed. Difficulties in managing the sanitary quality of sheep and goat milk derive from a series of factors including the low...

2013
Saima Naz Raouf Tareb Marion Bernardeau Melissa Vaisse Celine Lucchetti-Miganeh Mathias Rechenmann Jean-Paul Vernoux

Nucleic acid of the strain Lactobacillus plantarum UCMA 3037, isolated from raw milk camembert cheese in our laboratory, was sequenced. We present its draft genome sequence with the aim of studying its functional properties and relationship to the cheese ecosystem.

2003
D Shaver P L Ruegg W L Wendorff

1 What is the ideal milk composition for cheese manufacture? How close is Wisconsin milk to that ideal, and how does it compare with milk from other leading dairy states? What can Wisconsin's dairy farmers and cheese processors do to ensure that milk produced in the state improves the state's cheese industry from farm to wholesale product? These questions are addressed in this report, which sup...

Journal: :applied food biotechnology 0
m.r edalatian department of food science and technology, faculty of agriculture, ferdowsi university of mashhad, mashhad, iran. m.b habibi najafi department of food science and technology, faculty of agriculture, ferdowsi university of mashhad, mashhad, iran. a mortazavi department of food science and technology, faculty of agriculture, ferdowsi university of mashhad, mashhad, iran.

a collection of enterococci  spp. (about 96 isolates) were isolated from two iranian raw milk cheeses, namely lighvan and koozeh, and subsequently, identified as enterococcus faecium , enterococcus faecalis , enterococcus durans , enterococcus casseliflavus and enterococcus italicus by 16s rdna sequencing. all of the 96 isolates were subjected to agar-spot and well-diffusion assay in order to d...

Journal: :Journal of food protection 2010
Dennis J D'Amico Marc J Druart Catherine W Donnelly

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected fo...

2002

Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...

Journal: :jundishapur journal of microbiology 0
ebrahim rahimi department of food hygiene and public health, college of veterinary medicine, shahrekord branch, islamic azad university, shahrekord, ir iran; department of food hygiene and public health, college of veterinary medicine, islamic azad university, shahrekord branch, shahrekord, ir iran. tel: +98-9133278377, fax: +98-3813361060 sara sepehri faculty of agriculture, shahrekord branch, islamic azad university, shahrekord, ir iran farhad safarpoor dehkordi young researchers and elites club, shahrekord branch, islamic azad university, shahrekord, ir iran shima shaygan faculty of agriculture, shahrekord branch, islamic azad university, shahrekord, ir iran hassan momtaz department of microbiology, college of veterinary medicine, shahrekord branch, islamic azad university, shahrekord, ir iran

materials and methods: a total of 285 commercial and traditional dairy products as well as 267 pasteurized and raw milk samples were collected during one year. the samples were studied by culturing and the positive-culture samples were investigated using pcr techniques. results: the results of culture showed that 52 (9.42%) and 28 (5.07%) of the total 552 milk and dairy samples were positive fo...

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