Description

Book Synopsis
In Study about the Consumption and Contamination of Dairy Products in Two Countries, the authors first describe the microbiological, physicochemical and sensory properties of a traditional Michouna cheese produced from goat and cows milk in East of Algeria. A description of the microbiological analyses of 128 samples of different dairy products produced by an establishment located in the Marche region, Central Italy, is provided. The results demonstrate good manufacturing conditions. One of the main fermented milk drinks consumed in Algeria, lben, is characterized, recording the absence of all pathogenic micro-organisms and mold. To examine the consumers acceptance of bakery products incorporating whey residue, a by-product of the cheese industry, a descriptive cross-sectional study was conducted through a questionnaire survey on a non-probabilistic sample composed of 299 participants. In closing, the authors present some results of a questionnaire survey carried out in Portugal and Brazil, investigating the consumption habits of some classes of dairy product.

Consumption and Contamination of Dairy Products

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    A Paperback / softback by Egor Vagin

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      Book details

      Publisher Nova Science Publishers Inc
      Published 16 October 2020
      ISBN-13 9781536186543
      978-1536186543
      ISBN-10 1536186546
      Also in:
      Technology, Engineering & Agriculture Food and beverage technology

      Description

      Book Synopsis
      In Study about the Consumption and Contamination of Dairy Products in Two Countries, the authors first describe the microbiological, physicochemical and sensory properties of a traditional Michouna cheese produced from goat and cows milk in East of Algeria. A description of the microbiological analyses of 128 samples of different dairy products produced by an establishment located in the Marche region, Central Italy, is provided. The results demonstrate good manufacturing conditions. One of the main fermented milk drinks consumed in Algeria, lben, is characterized, recording the absence of all pathogenic micro-organisms and mold. To examine the consumers acceptance of bakery products incorporating whey residue, a by-product of the cheese industry, a descriptive cross-sectional study was conducted through a questionnaire survey on a non-probabilistic sample composed of 299 participants. In closing, the authors present some results of a questionnaire survey carried out in Portugal and Brazil, investigating the consumption habits of some classes of dairy product.

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