Lately, concern about the protease AprX produced by Pseudomonas has increased in dairy industry due to its ability survive UHT treatment and spoil milk. Efficient prediction methods for milk spoilage are currently lacking, mainly high diversity proteolytic potential between strains. The present study aimed gain more insight into variability strains regarding comparing their capability with aprX...

The aim of study to assess the shelf life chicken meatballs made with or without incorporation whey protein concentrate and skim milk powder at refrigeration temperature (4±1°C). During storage moisture, fat declined significantly while pH, TBA, Tyrosine values increased significantly. sensory scores for all attributes progress but products were acceptable up 20th day storage. Similarly, total ...

Fruits release specific volatiles as vapors during spoilage that can provide information about the spoilage stages of fruits. We used long optical path Fourier Transform Infrared Spectroscopy (FTIR) and sensor arrays comprising carbon dioxide and ethanol sensors to study the grape spoilage process synchronously. The results revealed that specific volatiles, such as carbon dioxide, ethanol and e...

Psychrotolerant sporeformers pose a challenge to maintaining fluid milk quality. Dynamic temperature changes along the supply chain can favor germination and growth of these bacteria lead spoilage. In this study, we aim expand on our previous work predicting spoilage due psychrotolerant sporeformers. The key model innovations include (i) ability account for changing temperatures chain, (ii) dep...

Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have b...

Bacterial biofilms are agglomeration of bacterial cells, stuck to the material surfaces in wet environments and formed by a self-produced matrix. The formation is great risk for milk processing industry, as survival many species cow may lead problems such microbial spoilage, deterioration quality, consumer health risks. This study aimed identify biofilm bacteria from milk. experiment included i...

The rate of spoilage of chicken tissues, the development of spoilage bacteria, and the utilization of amino acids by spoilage bacteria as a function of temperature were more accurately described by the general spoilage curve of Olley and Ratkowsky (Food Technol. Aust. 25:66-73, 1973; Food Technol. N.Z. 8:13-17, 1973) than by the linear equation of Spencer and Baines (Food Technol. [Chicago] 18:...

The practice of refrigerating raw milk at the farm has provided a selective advantage for psychrotrophic bacteria that produce heat-stable proteases and lipases causing severe quality problems to the dairy industry. In this work, a protease (AprX) and a lipase (LipM) produced by Pseudomonas fluorescens 041, a highly proteolytic and lipolytic strain isolated from raw milk obtained from a Brazili...

Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is ...