this research with the aims of microbial flora determination in pasteurized milk and it’s shelf life study based on microbial and physicochemical parameters were performed within 10 days. in this study, 60 pasteurized milk samples randomly were selected and then total count of bacteria and total psychrophilic bacteria count were performed. to investigate microbial flora of pasteurized milk, col...

In the last decades, food scientists have attempted to ensure microbiological stability and quality of fresh-cut fruits and several advances in scientific knowledge have been developed. This paper aims to supply information about some approaches recently proposed in literature to extend the shelf life and to minimize the risk of infection or intoxication associated with the consumption of these...

dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...

Effects of 1% or 0.5% chitosan (CHI), 10% or 5% aqueous extract of ginger, onion and garlic (GOG) and their composite solutions (1% CHI+10% GOG, 0.5% CHI+5% GOG) on quality and shelf life of stewed-pork were evaluated. Microbiological (total bacterial count), chemical (pH, total volatile basic nitrogen (TVB-N), peroxide value (POV), 2-thiobarbituric acid (TBA)) and sensory characteristics were ...

The pasta filata process of cooking and stretching of cheese curd is typical during manufacture of many Italian cheeses such as the Mozzarella [1]. Two types of Mozzarella are produced, based on moisture content [2]. In particular, “low moisture” (LM) Mozzarella cheese (moisture 45-52%) is usually used for pizza toppings or as an ingredient in other recipes, whereas “high moisture” (HM) Mozzare...

Drying of the soymilk residue Okara was investigated by the two different drying processes in order to obtain good quality Okara in respect of its composition and shelf life characteristics. In one method the drying of wet Okara was accomplished in a Vacuum tray drier, maintained at around 758 mm Hg and 50 o C thereby reducing moisture content by as much as 95%. In the other method drying of Ok...