INTRODUCTION The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of t...

Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxi...

Milk coagulation properties (MCP) are fundamental in cheese production, particularly in countries where a large amount of milk is destined to cheese industry. Several studies have demonstrated the role of MCP on cheese yield and quality. Lasting years, a general worsening of MCP at the herd and animal level has been detected. The coagulation of milk is influenced by several factors such as type...

Brucella contaminates people with raw milk, raw dairy products and especially with cheese made from raw milk. This study has aimed to detect Brucella abortus and Brucella melitensis in fresh cheese (Coban Cheese, 100-mold), traditional Afyon Tulum Cheese (Aged Skin Bag Cheese) (50-mold) and sheep-lamb tulum (50-mold) samples provided from Afyonkarahisar province. Conventional Culture Method has...

Staphylococcus aureus is one of the most important contagious mastitis pathogens in dairy cattle. Due to its zoonotic potential, control of S. aureus is not only of great economic importance in the dairy industry but also a significant public health concern. The aim of this study was to decipher the potential of bovine udder associated S. aureus as reservoir for S. aureus contamination in dairy...

PT. XYZ is one of food industry engaged in milk processing, organic cheese and creamer Yogyakarta. Cheese production produces a large volume liquid waste that it used as natural fertilizer. Liquid PT was not handled properly pollute the environment. This research evaluates using COD analysis. study aims to determine (Chemical Oxygen Demand) value produced by compared these results with quality ...

The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...