Food Science Commons^™

Growth Of Food-Borne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus And Bacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula

ORBioM (Open Research BioSciences Meeting)

An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. However, there are still gaps in understanding how known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica, food spoilage Bacillus subtilis and an industrial milk product isolate, spore-forming Paenibacillus in commercially available ultrahigh temperature processed bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain cocktail or individual strains of either …

Determination Of Aerobic Mesophilic Bacteria And Coliforms In Rar Milk In The Region Of Pristhtina, Lipjan And Rahovec, Hyzer Rizani, Besart Jashari, Shkumbin Shala, Magbule Rizani, Erna Sopa, Donjeta Gashi, Miranda Sahiti, Fitore Hoti

UBT International Conference

The microbiological quality of raw milk is key to the quality production of dairy products.

Alternation is a term that describes the change of composition, taste and smell at those points where it is inedible for the consumer. Microbial alternation of milk often involves degradation of proteins, carbohydrates and fats of organisms and their enzymes. Milk and dairy consumption has increased considerably in Kosovo over the last decade, and a large part of local productioncomes from small-scale distributors across the country. In this research, 50 milk samples weretaken at some of the cumulative sites and from dairy farms in three …

Indication Of Temperature And Time During Storage In Shelf Life Of Pasteurized Milk, By Using Response Surface Methodology, Alush Musaj, Përparim Birinxhiku, Bahtir Hyseni

UBT International Conference

Milk is a complex food product, with a high nutritional value. Milk produced from healthy cow is considered to be sterile, even though this is highly dependent on the environment of farm. Milk is processed to bring a cured with extend shelf life product. Pasteurization, is a curing process for milk based on thermal treatment, this process mostly inhibit the microbial growth but it does not destroy total microorganisms. Consequently, its shelf life is dependent on the storage parameter as temperature and time. Hence, the aim of our study was to analyze and prove indication of temperature and time by …

Determination Of Some Chemical Elements At Milk, At Three City In Macedonia (Kumanovo, Tetovo, Gostivar), Ilmije Vllasaku, Juliana Tomovska, Trajce Stafilov, Kemajl Kurteshi, Mirjana Menkovska

UBT International Conference

The aim of this research was to evaluate the possible contamination by heavy metals of milk from cows in Macedonia. The concentrations of heavy metals were determined in cow milk from the different farms, at three city (Kumanovo, Tetovo, Gotivar)in Macedonia. Each sample, homogenized and powdered, was mineralized in a microwave oven.

Quantitative analyses of Cd, Cr, Cu and Pb were performed using an atomic absorption spectrophotometer with graphite furnace; As was analyzed by hot vapor generation technique and Zn with the flame method.

The concentration of many metals is low (<0.1 mg/kg) such as: As,Co, Cd, Cr, Cu,Fe, Pb, and Zn.