The purpose of this study was to determine the viability of Mycobacterium avium subsp. paratuberculosis (MAP), Escherichia coli (E. coli), and Salmonella Enteritidis (S. Enteritidis) during preparation and refrigerated storage of yogurt. Three yogurts were prepared using pasteurized commercial milk. Each yogurt was artificially contaminated with (1) MAP, (2) E. coli + S. Enteritidis, and (3) MA...

Improved production methods of starter cultures, which constitute the most important element of probiotic preparations, were investigated. The aim of the presented research was to analyse changes in the viability of Lactobacillus. acidophilus and Bifidobacterium bifidum after stabilization (spray drying, liophilization, fluidization drying) and storage in refrigerated conditions for 4 months. T...

This study was intended to isolate the following pathogenic bacteria; Yersinia enterocolitica, Listeria monocytogenes, Staphylococcus aureus and Salmonella species. Out of these four organisms, L. monocytogenes was not found in all samples. Pathogens were isolated from 31.4% of the 150 samples of open ice cream and 12.0% was isolated from packed ice cream. The targeted pathogens were not found ...

of temperatures close to freezing on the storage of fish. J. Fisheries Research Board Can., 8, (2) 111. CONN, H. W. 1903 The relation of temperature to the keeping property of milk. Connecticut (Storrs) Agr. Exp. Sta. Bull. 26. DAHLBERG, A. C. 1946 The relationship of the growth of all bacteria and coliform bacteria in pasteurized milk held at refrigerator temperatures. J. Dairy Sci., 29, 651-6...

Current study investigated decontamination efficacy of elevated hydrostatic pressure against wild-type, 72-h habituated, and pressure-stressed phenotypes Listeria monocytogenes, innocua, Staphylococcus aureus in milk orange juice. Pressure intensity levels 350 500 MPa were utilized at 4.4 °C 60.0 for up to 7 min. Temperature was controlled using a stainless steel water jacket surrounding reacti...

The effect of microwave heating (MH, 65 and 75 °C for 15, 30, 60 s) on the bioactive compounds, fatty acid profile, volatile compounds orange juice-milk beverage (OJMB) was evaluated during 28 days refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 untreated beverages were used as controls. MH-OJMB presented a lower browning index higher levels ascorbic acid, total phenolics, car...

The lactoperoxidase (LP) system may be used to achieve the desired bleaching of fluid whey with the addition of low concentrations (<50mg/kg) of hydrogen peroxide. The addition of an exogenous peroxidase (EP) to whey may also be used to aid in whey bleaching when the LP system is not fully active. The objectives of this study were to monitor LP activity in previously refrigerated or frozen milk...