Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese, and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4◦C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10◦C or 50◦C, the bottles were pl...

A fast and reliable procedure for gas chromatographic profiling of components in ultrafiltrated uremic serum has been developed, using glass capillary columns. Sample pretreatment consists of ultrafiltration, evaporation and silylation. Some twenty components are identified by electron-impact and chemical ionization mass spectrometry. A comparison is made between profiles of sera from a series ...

INTRODUCTION The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of t...

Brucella contaminates people with raw milk, raw dairy products and especially with cheese made from raw milk. This study has aimed to detect Brucella abortus and Brucella melitensis in fresh cheese (Coban Cheese, 100-mold), traditional Afyon Tulum Cheese (Aged Skin Bag Cheese) (50-mold) and sheep-lamb tulum (50-mold) samples provided from Afyonkarahisar province. Conventional Culture Method has...

the harmful effects of many chemical food preservatives are well established, so this has triggered interest in natural methods of preservation. monolaurin, a monoester of lauric acid, founds naturally in some foods and has various antiviral and antibacterial activities. evaluation of the effects of monolaurin separately and in combination with lactic acid bacteria (lab) starter culture on grow...

Because the S. aureus is not only associated with severe community and hospital acquired diseases, but it also a leading cause of food-poisoning outbreaks, focus this research to identify biotypes, virulence genes, antimicrobial resistance patterns for isolated from food . The current study was carried out September December 2021 , in which 20 150 samples A total were collected range sources, i...

Certain inevitable physical factors in working environment can damage the workers in related fields. Sea sickness and white finger due to ship movement and vibration respectively are two examples in this regard. Humidity in working area can also bring discomfort of the workers in humid area. Cheese processing factories are such places where there is high humidity in the working space.Mental str...

Antibiotic resistance poses an important threat to global public health and has become a challenge to modern medicine. The occurrence of antibiotic-resistant bacteria in a broad range of foods has led to a growing concern about the impact that food may have as a reservoir of antibiotic resistance genes. Considering Minas Frescal Cheese (MFC)-a typical Brazilian white soft cheese-and its economi...