The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic
lactobacilli isolated from cheese was studied. Miniature soft cheeses (200g) were produced …

Shelf life of pasteurized milk in Brazil ranges from 3 to 8 d, mainly due to poor cold chain
conditions that prevail throughout the country and subject the product to repeated and/or …

Background: Cooking butter is one of the most popular types of fat consumed in Egyptian
houses. It is produced in villages by rural women that are usually using their traditional …

This study was conducted to microbiologically evaluate the Sudanese fermented dairy
product 'mish'during storage. Ninety samples were collected on the first day from three dairy …

Aeromonas species are increasingly recognized as enteric pathogens, and they possess
several virulence factors that may contribute to illness. In this work, the biochemical …

The objective of this research was to determine the effect of drainage pH on
physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese …

Abstract to improve the quality of commercial dairy ingredients and consumer products,
including cheese, fluid milk, milk powders and others, it is important to identify and then …

BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by
two different production methods were studied in order to develop products with typical and …

The main causes of cardiovascular diseases are obesity and hypertension, both of which
are associated with high fat intake and high fat and sodium intake, respectively. Requeijão …

This study was carried out to evaluate the chemical composition and microbiological quality
of traditionally made Mozzarella cheese by two manufacturers in Khartoum State, Sudan …