From January 1st 2010 it was mandatory for all retail stores selling fresh fish in Norway to provide their customers with capture date information for wild fish and slaughter date for farmed fish. The objectives of this ...

Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were ...

Twenty six Salmonella isolates of different serotypes were found in samples of fresh water. All 26 strains were checked for the presence of plasmids. Plasmids were found in eleven isolates. Four of the plasmid-containing ...

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. ...

Probiotic Fresh Cheese (PFC) is a suitable vehicle for the oral administration of Streptococcus thermophilus, Lactococcus lactis (lactic acid starter bacteria), Bifidobacterium bifidum, Lactobacillus acidophilus and L. ...

The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses ...