S Tuesday, July 27, 2004 POSTER PRESENTATIONS * Author Presenting Paper Contemporary and Emerging Issues T1 Effect of inulin on the microflora of an ABTtype fermented milk during refrigerated storage. L. Varga*, B. Gyenis, N. Molnár, and J. Szigeti, Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary. The purpose of this res...

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial charact...

SYNOPSIS A case of brucellosis due to Brucella abortus, biotype 5, occurred in a bulk milk-tanker driver who collected milk from refrigerated tanks on 23 farms. The organism was isolated from blood cultures by using a serum dextrose broth containing antibiotics. Serological investigations indicate that both abortus and melitensis antigen suspensions should be used in the investigation of cases ...

SYNOPSIS A case of brucellosis due to Brucella abortus, biotype 5, occurred in a bulk milk-tanker driver who collected milk from refrigerated tanks on 23 farms. The organism was isolated from blood cultures by using a serum dextrose broth containing antibiotics. Serological investigations indicate that both abortus and melitensis antigen suspensions should be used in the investigation of cases ...

Abstract Milk coagulum, made by mixing calcium chloride into warmed whole buffalo milk, was the subject of research its chemical and sensory qualities. The yield calcium-milk coagulum 25.7%, above soft cheese (19.9%). Calcium milk had following percentages water, total solids, acidity, carbs, proteins, ash, fat after being refrigerated for one day at 71 °C: 56.4%, 43.6%, 0.14 %, 4.5 20.27%, 1.4...

Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) d...