Consumption and Contamination of Dairy Products

Buch | Softcover

123 Seiten

2020
Nova Science Publishers Inc (Verlag)
978-1-5361-8654-3 (ISBN)

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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.

Preface; Comparative Study of the Microbial, Physicochemical and Sensory Quality of a Traditional Cheese Michouna Produced from Cow and Goats Milk; Microbiological Quality and Safety of Dairy Products in Cheese Production; Physicochemical and Microbiological Characteristics of Algerian Traditional Lben Made from Cows and Goats Milk; Consuming Habits and Acceptance of New Products Incorporating Dairy By-Products; Study about the Consumption of Dairy Products in Two Countries; Index.

Erscheinungsdatum	02.11.2020
Verlagsort	New York
Sprache	englisch
Maße	155 x 230 mm
Gewicht	218 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-5361-8654-6 / 1536186546
ISBN-13	978-1-5361-8654-3 / 9781536186543
Zustand	Neuware