Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs - lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) - in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk produc...

bacterium widely distributed in the soil and water. It is considered as an important enterotoxigenic food borne pathogen causing diarrhoeal and emetic food poisoning (Johnson, 1984; Kramer and Gilbert, 1989). Apart from gastroenteritis, B. cereus has a role in causing variety of non-gastro intestinal tract infections such as meningitis, endopthalmitis, endocarditis, periodontitis, osteomyelitis...

IS900 PCR for Mycobacterium paratuberculosis was applied to cream, whey, and pellet fractions of centrifuged whole cows' milk. The test and simultaneous control reactions gave correct results for spiked milk and for native milk samples obtained directly from M. paratuberculosis-free, subclinically infected, and clinically infected cows. The test was then applied to units of whole pasteurized co...

Abstract The objective of this work was to develop innovative formulations dulce de leche made with sheep's milk and without the addition sheep’s cream evaluate shelf life these products. Physicochemical microbiological evaluations were performed on pasteurized cream, as well right after production during storage time. Addition sheep did not change physicochemical parameters between formulation...

Application of power ultrasound to Food freezing is a relatively new subject, cavitations is the most significant power which can not only lead to the production of gas bubbles in ice ream but also the occurrence of micro streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process accompanying the freeze process. In this work ice cream freezing process time af...

A psychrophilic strain of bacteria identified as Chromobacterium lividum was established as the causative agent of an outbreak of violet discoloration in refrigerated, pasteurized retail milk and cream. The organism was rod-shaped, gram-negative, and produced viscid colonies with abundant violet pigment on Tryptone glucose yeast extract agar. Growth was abundant at 4 C but none occurred at 37 C...

Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not the unique functionality of with respect whipping butter. In this work, microwave vacuum drying (MVD) was investigated as a method manufacture dehydrated cream. Dehydrated microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry...