This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological ...

Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging ...

Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible ...

Ice cream is a highly complex food matrix that generally comprises a mixture of ingredients: air, water, milk fat, milk solids-not-fat, sweetener, stabilizer, emulsifier and flavoring agents. To improve the quality of ice ...