Materials and Methods Paneer is a tempting, nutritious and delicious indigenous dairy product obtained by acid and heat coagulation of milk. In India, where most people are vegetarian in dietary habits, milk products constitute major source of protein and other essential nutrients. Growing tensed environment and diets rich in fat combined with lack of exercise and physical work are leading to c...

The fiercely competitive nature of the US beverage industry will drive the fluid milk sector of the dairy industry to improve product quality and shelf life to enable dairy beverages to compete with innovative new introductions as well as with currently popular shelf-stable products. The recent substantial growth in the volume of flavored milk sales specifically suggests that attention is neede...

AIMS To study the bacterial diversity in expressed human milk with a focus on detecting bacteria with an antimicrobial activity against Staphylococcus aureus, known as a causative agent of maternal breast infections and neonatal infections. METHODS AND RESULTS Random isolates (n = 509) were collected from breast milk samples (n = 40) of healthy lactating women, genotypically identified, and t...

Our objective was to determine the temperature and vacuum relationships for efficient removal of added CO2 from raw milk. Added CO2 in milk and dairy products inhibits the growth of spoilage organisms during refrigerated storage and shipping. As milk and milk concentrates are shipped over longer distances, the use of CO2 is becoming more common to maintain raw milk quality. In most cases, some ...

Microbiological safety plays a very significant part in the quality control of milk and dairy products worldwide. Current methods used in the detection and enumeration of spoilage bacteria in pasteurized milk in the dairy industry, although accurate and sensitive, are time-consuming. FT-IR spectroscopy is a metabolic fingerprinting technique that can potentially be used to deliver results with ...

Pseudomonas fluorescens P1 is a psychrotrophic bacterium isolated from milk. Proteinase P1, the main extracellular heat-stable proteinase fraction of P. fluorescens P1, has been purified to homogeneity. A procedure with a sandwich enzyme-linked immunosorbent assay, using microplates and alkaline phosphatase conjugate was shown to detect 0.25 ng of proteinase P1 in 1 ml of reconstituted skim mil...

The aim of this chapter is to communicate the underlying principles for producing heattreated milk which is safe and of high quality, based on many years of experience which has been gained from teaching, research and troubleshooting. Although a small amount of milk is still sold as ‘untreated’ or raw, the two main heat treatments used for milk sold in the retail sector are pasteurisation and s...

Abstract Introduction Raw milk is the basic raw material of dairy products. Bacillus cereus (B. cereus) a typical conditional pathogenic bacteria and cold-phagocytic spoilage in milk. Materials Methods In this study, quantitative polymerase chain reaction (qPCR) method for detecting B. was established. The specificity verified by using other bacteria; sensitivity evaluated preparing recombinant...