Nineteen Streptococcus thermophilus phages isolated from an Argentinean cheese plant were studied regarding their host range, morphology, packaging mechanism and nucleotide sequence of the variable region VR2 (one of the ...

Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze ...

The objective of this research was to evaluate the effects of 2 levels of raw milk somatic cell count (SCC) on the composition of Prato cheese and on the microbiological and sensory changes of Prato cheese throughout ...

Aims: The origin of a mould responsible for the contamination of an Argentinian cheese factory was identified and several antifungal treatments were assessed. Methods and Results: Moulds were isolated and identified from ...

Purpose: The purpose of this study is to characterize and compare the results of the inspection mark of handmade and industrially processed Minas frescal cheese. It is one of the most commonly made and consumed cheeses in ...

Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...

The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, ...