Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105090
Abstract: Abstract Natural ingredients as an alternative to chemical additives in the food industry is rapidly becoming widespread due to the increasing consumer concern. Lysozyme and lactoferrin are found in high amounts in donkey milk and… read more here.
Keywords: proteins donkey; milk; donkey milk; use antimicrobial ... See more keywords
Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology International"
DOI: 10.1177/1082013219860925
Abstract: Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic… read more here.
Keywords: pulsed ultraviolet; aureus; coli o157; ultraviolet light ... See more keywords