Foodborne Pathogen Assessment in Raw Milk Cheeses
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Science"
DOI: 10.1155/2020/3616713
Abstract: General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella… read more here.
Keywords: milk; pathogen assessment; milk cheeses; raw milk ... See more keywords
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152276
Abstract: Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making,… read more here.
Keywords: starter cultures; acid bacteria; lactic acid; milk ... See more keywords