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Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Lactococcus antilisterial activity lactic acid nisin Listeria UHT milk
2014/3/10
The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk syst...
Baroinactivation of Staphylococcus epidermidis – mathematical model and its verification using human and cow milk
Staphylococcus epidermidis baroinactivation human milk
2014/3/10
Staphylococcus epidermidis, commonly found on the human skin, may contaminate human milk. High-pressure pasteurisation of human milk under normal temperature preserves the majority of its protective a...
Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow’s milk
residues tetracyclines milk
2014/3/7
The objective of this study was the detection of tetracycline, chlortetracycline and oxytetracycline residues in raw cow’s milk. When analysing bulk milk (n = 57) and tanker trailer’a (n = 113) sample...
Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
Johne’s disease avian tuberculosis food safety zoonoses
2014/3/7
In this study, the possible presence was monitored of Mycobacterium avium subspecies paratuberculosis (MAP) and Mycobacterium avium subspecies avium (MAA) by means of culture examination and PCR in 25...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
fermented milk starter culture volatile organic compounds
2009/3/4
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were deter...
The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
yeasts naturally fermented milk Sethemi lactic acid bacteria
2009/3/4
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Microbiological Analysis of Pathogenic Organisms in Indigenous Fermented Milk Products
Dahi shrikhand lassi micrococcus escherichia
2010/9/30
Milk is one of the m ost affordable source of many nutritions like proteins and vitamins. Many people do not like to consume milk in its liquid form. Therefore, there are several products which are ma...
Human Milk Fat Substitute Produced by Enzymatic Interesterification of Vegetable Oil Blend
human milk fat substitute lipase interesterification triacylglycerol
2009/2/27
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyce...
Protein Pattern and Plasmid Profile of Lactic Acid Bacteria Isolated from Dahi, A Traditional Fermented Milk Product of Pakistan
isolation identification lactic acid bacteria
2009/2/27
A total of 116 isolates were identified from randomly collected market dahi samples from Rawalpindi, Pakistan. Lactic acid bacteria dominated the microbial population of dahi and were identified accor...
Investigation of Lipase Production by Milk Isolate Serratia rubidaea
lipase casein soytone gingily oil
2009/2/24
Production of extracellular lipase in submerged culture of Serratia rubidaea has been investigated. The lipase production was optimized in shake flask experiments. The observed pH and temperature rang...
Evaluation of Some Probiotic Fermented Milk Products From Al-Ahsa Markets, Saudi Arabia
Probiotic Fermented Milk Products Al-Ahsa Markets Saudi Arabia
2009/1/21
Eight commercial probiotic fermented milk products (six full fat and two low fat) from Al-Ahsa markets were evaluated for chemical, microbiological and sensory properties. The chemical composition par...
Antidiabetic Effect of Nono（A Nigerian Fermented Milk）on Alloxan-Induced Diabetic Rats
Antidiabetic Effect Nonon Alloxan-Induced Diabetic Rats
2009/1/21
The effect of Nono (a Nigerian fermented milk) on diabetic situation in rats, induced by intraperitonial injection of alloxan monohydrate is reported. Nono administration for 4 weeks lowered the raise...
Risk Factors in the Hygienic Quality of Milk in Ghana
Risk Factors Hygienic Quality Milk Ghana
2009/1/15
The study was carried out to identify risk factors associated with bacterial contamination of locally produced raw milk and its adulteration with water. A total of 419 respondents of different categor...
Risk of Exposure to Marketed Milk with Antimicrobial Drug Residues in Ghana
K.G. Aning E. S. Donkor A. Omore G. K. Nurah E. L. K. Osafo S. Staal
2009/1/15
The study was carried out to determine the extent to which antimicrobial drugs may be translocated into milk and the associated risk of exposure by consumers. A total of 394 milk samples were collecte...