Monitoring of dairy products should preferably focus on the most relevant food safety
hazards in the dairy supply chain. For this purpose, the possible presence of …

Consumers have recently shown a preference for natural food products and ingredients and
within that framework, their interest in consuming raw drinking milk has been highlighted …

Staphylococcus aureus is one of the main pathogens causing mastitis in dairy animals
worldwide. It is an important opportunistic pathogen of raw milk, and the enterotoxin causes …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

Sheep were domesticated around 9000 BC in the Middle East, and since then milk from
sheep gradually became very popular, not only for drinking but also for making cheeses and …

Traditional cheeses are part of the Portuguese gastronomic identity, and raw milk of
autochthonous species is a common primary ingredient. Here, we investigated the presence …

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for
consumers to evaluate milk quality. In order to investigate the influence of heat treatment on …

Milk is a significant foodstuff around the world, being produced and consumed in large
quantities. The safe consumption of milk requires that the liquid has an acceptably low level …

Bovine tuberculosis, caused by Mycobacterium bovis (M. bovis), is a globally distributed
chronic disease of animals. The bacteria can be transmitted to humans via the consumption …

Recently, there has been an increased tendency towards raw-milk consumption, which may
pose a consumer risk, due to the possible presence of human pathogenic microorganisms …