In the century of research chronicled between 1917 and 2017, dairy goats have gone from
simply serving as surrogates to cows to serving as transgenic carriers of human enzymes …

Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …

Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several
strains are regarded as probiotics. Large quantities of live LAB are consumed within …

Raw milk typically has little bacterial contamination as it leaves the udder of the animal;
however, through a variety of pathways, it can become contaminated with bacteria …

Microbes that may be present in milk can include pathogens, spoilage organisms,
organisms that may be conditionally beneficial (eg, lactic acid bacteria), and those that have …

Background The determination of the microbiological quality and safety of raw milk and the
associated influencing factors at the farm level is very critical given that the quality or safety …

Fecal pollution, commonly detected in untreated or less treated sewage, is associated with
health risks (eg, waterborne diseases and antibiotic resistance dissemination), ecological …

Fluid milk quality in the United States has improved steadily over the last 2 decades, in large
part due to the reduction in post-pasteurization contamination (PPC). Despite these …

Many countries use Escherichia coli and coliforms as indicators of sanitary quality of foods
and have set limits for cheeses, including raw-milk cheeses. This paper reviewed the …

Consumers have recently shown a preference for natural food products and ingredients and
within that framework, their interest in consuming raw drinking milk has been highlighted …