To accommodate stringent spore limits mandated for the export of dairy powders, a more
thorough understanding of the spore species present will be necessary to develop …

Food spoilage is an ongoing issue that could be dealt with more efficiently if some
standardization and unification was introduced in this field of research. For example …

Bacterial endospores (also referred to as spores) present in raw milk are capable of
surviving pasteurization and other adverse conditions encountered during dairy powder …

Ras cheese was coated by chitosan at different concentrations ranged from 0.5 to 2%. The
moisture content of cheese significantly (p< 0.05) affected with chitosan treatment and …

Bu araştırmada, Erzurum piyasasında satışa sunulan 40 adet yoğurt örneğinin fiziksel,
kimyasal, mikrobiyolojik ve duyusal özellikleri ortaya konulmuştur. Yapılan analizler …

Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in
improving shelf life of paneer. All the spices were incorporated in paneer@ 0 (control), 0.2 …

Low-sodium cheeses often exhibit an acidic flavor due to excessive acid production during
the manufacturing and the initial stage of ripening, which is caused by ongoing starter …

INTRODUCTION microbial load, quality, presence of Coliform bacteria in milk and milk
based Food spoilage is an enormous economic problem worldwide. products. Through …

Raw milk quality is of utmost importance for the dairy industry because the principle
requirement for the production of high quality dairy products is the production and use of …

The present study was conducted on ice cream from camel milk using natural ingredient
(honey, sugar, skim milk powder and gum Arabic). The ice cream mix was flavored with …