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Article Name - Determining the effectiveness of ozone in prolonging the preservation of soft cheese

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  • Keywords Ozone, Food poisoning bacteria, Soft cheese ... 2023-09-29
  • Introduction Food spoilage has been defined as a set of phenotypic and sensory changes in food or changes that make it unhealthy due to contamination with toxic chemicals or microorganisms that make it unfit for h ... 2023-09-29
  • Materials and Methods Isolate E.coli Bacteria E.coli bacteria were isolated as reported in the Thongaram method (Thongaram, T. 2016) by mixing 10 g of each milk sample with 90 ml of Normal Saline solution. 100 μL of ... 2023-09-29
  • Results and Discussion Isolation and diagnosis of bacteria The bacterial type E. coli was isolated from raw cow's milk samples left for two days after the frightening procedure were transplanted on the medium of MacC ... 2023-09-29
  • Conclusion The study proved that treating raw and pasteurized cow's milk at 72°C for 15 seconds and exposure to ozone at a concentration of 0.5 for different times (5, 15, 30) minutes was the best exposu ... 2023-09-29
  • References Al-Badrany, Haider D.I.G. (2016). Manufacture of low-energy dairy products using fat mimetics and study their physicochemical and nutritional properties. [Google Scholar][Cross Ref] Al-Douri, M ... 2023-09-29