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Full-Text Articles in Life Sciences
Studying Microflora Of Semi-Hard Cheese, And Sporulation Within Contact Surface Biofilms, Dalia Khan
Studying Microflora Of Semi-Hard Cheese, And Sporulation Within Contact Surface Biofilms, Dalia Khan
Electronic Theses and Dissertations
The first study was conducted on commercial Italian semi-hard cheese samples that were analyzed microbiologically to understand the effect of fast and slow rate of cooling on cheese microflora during ripening process at different temperatures. A cheese plant noticed an active growth of non-starter lactic acid bacteria, especially the heterofermentative bacteria, in ripened cheese blocks, which weren’t fully cooled. For that, three cheese sample sets, each having 8 samples, were received from the cheese plant for microbiological analysis. The first set included a group of fast cooled cheese samples to 38°F, and the other group was slow cooled to 50°F. …
Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki
Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki
Electronic Theses and Dissertations
Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried …