The establishment of norms that regulates the production and trade of Brazilian Artisanal
Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance …

Foodborne pathogenic gram-negative bacteria are major causes of diseases in human
populations worldwide. Removing these infectious bacteria are mainly done using …

Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the
production and accumulation of histamine, a toxic biogenic amine, in cheese. L …

Mongolian cheese is non-fermented cheese, which easily deteriorates during storage
because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were …

The aim of this work is to investigate for the first time, the interaction effect between process
parameters (starter level: 0–1.30× 10 1 g/L, time: 7.30–21.70 h and temperature: 18.60 …

The aim of this study was to compare the succession of natural microbiota in pork held under
refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma …

The composition and production technology of the cheese are extremely diverse. There are
a wide variety of microbial species on their surface, with a much smaller number inside of …

Since the 19th century, when European immigrants colonised the Itajaí Valley region (Santa
Catarina/Brazil), Kochkäse (cooked cheese) has been one of the traditional products of the …

Objectives: The aim of this study is to analyze the microbial quality and physicochemical
properties of raw and pasteurized milk from Tangail District of Bangladesh. Methods: A …

Cheese production, an ancient technique that has endured through the centuries, has
evolved to incorporate a variety of coagulants, each with specific characteristics and …