Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP), that can extend the shelf life and maintain the organoleptic characteristics of ovine ricotta cheese. ...

The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves use...

This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese s...

Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...

Commercially available and traditional dairy products differ in terms of their manufacturing processes. In this study, commercially available and traditionally fermented cheese, yogurt, and milk beverages were analyzed and compared. The metabolomic technique of ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF) in the MSE mode was used in combinatio...

The aim of this study was to define various traditional dairy products most widely consumed in Africa and Algeria. In this study, we provided examples of these products along with their production and fermentation procedures. Fermented foods are the primary source of nutrition for rural and urban communities. In Algeria, cheese is still made in the traditional way at the family level. The Jben ...

INTRODUCTION Lactobacillus is believed to be beneficial in human health, thus the search for isolation and identification of friendly human bacteria from traditional fermented foods is important in medicine. One of the dairy products, traditional cheese as a highly-consumed dairy product could be a valuable source of these friendly edible germs. METHODS In this research, home-made cheese from...

Title of Dissertation: ENGINEERING-BASED PROBABILISTIC RISK ASSESSMENT FOR FOOD SAFETY WITH APPLICATION TO ESCHERICHIA COLI O157:H7 CONTAMINATION IN CHEESE Kristin Ann Fretz, Doctor of Philosophy, 2006 Dissertation directed by: Professor Mohammad Modarres Department of Mechanical Engineering A new methodology is introduced in which engineering-based tools and techniques are adapted to quantitat...