The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stran...

Terrincho cheese is an uncooked, pressed cheese made from raw whole ovine milk from the "Churra da Terra Quente" breed. It requires a minimum ripening time of 30 d. A detailed evaluation of the effect of ripening time on the breakdown of the casein fractions, along with the formation of major breakdown products of casein hydrolysis, was monitored by HPLC to contribute to a more complete charact...

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull...

INTRODUCTION Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. OBJECTIVE To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. METHODOLOGY A total of 51 Idiazabal cheese samples were obtained from 10 sepa...

The ripening process of Serro Minas cheese, one of the most popular cheeses produced with raw milk in Brazil, was studied over the course of 60 days of ripening during dry and rainy seasons. Brazilian legislation prohibits the production of cheese from raw milk unless it was submitted to a maturation period greater than 60 days. However Minas Serro cheese is sold within a few days of ripening. ...

background : listeria monocytogenes is of major concern to the food industry in general and the dairy industry in particular. little is known about incidence of this pathogenic bacterium in dairy products in iran. methods: a survey was made from 23 september 2006 to 22 june 2007 for listeria species in ninety samples of tradi­tional and industrial cheeses, in milk and surface where the cheeses ...

Transgenic cows secreting over 3 microg of lysostaphin/ mL of milk are protected against mastitis caused by Staphylococcus aureus, but it is unknown if active lysostaphin persists through dairy processing procedures or affects the production of fermented dairy foods. The objective of this study was to determine the fate of lysostaphin as milk was pasteurized and then processed into cheese. Raw ...

AIM During the last decades, number of food poisoning cases due to Campylobacter occurred, immensely. After poultry, raw milk acts as a second main source of Campylobacter. Therefore, the present study was undertaken to detect the prevalence of Campylobacters in milk and milk products and to know the antibiotic sensitivity and virulence gene profile of Campylobacter spp. in Anand city, Gujarat,...

The material of investigation was consisted of samples of fresh and ripened cheeses made from raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24 hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic resistance/sensitivity profiles was pe...