Many countries use Escherichia coli and coliforms as indicators of sanitary quality of foods
and have set limits for cheeses, including raw-milk cheeses. This paper reviewed the …

The objective of this review is to present an overview of some of the most commonly
consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a …

Several proteases from plant sources have been proposed as milk coagulants, however,
limited research has been done on their milk-clotting properties. The effect of temperature on …

Abstract Lactobacillus spp. from Mexican Cocido cheese were shown to produce bacteriocin-
like substances (BLS) active against Staphylococcus aureus, Listeria innocua, Escherichia …

Beet has been used as an ingredient for functional foods due to its high antioxidant activity,
thanks to the betalains it contains. The effects of the addition of beet extract (liquid and …

The objective of this study was to evaluate if Mexican Fresco cheese manufactured with
specific lactic acid bacteria (LAB) presented angiotensin I-converting enzyme inhibitory …

The safety and quality of fermented raw foods are generally determined by the presence of
pathogenic and spoilage microorganisms, their interaction with lactic acid bacteria, intrinsic …

Queso fresco, cheddar, and mozzarella were fortified with omega-3 from flaxseed oil (FO)
and microencapsulated fish oil (MFO) at specific stages in cheese-making process. The …

The dynamics of dominant microflora throughout the manufacture and ripening processes
were evaluated in three batches of traditional Castelmagno PDO cheese. Milk, curd and …

The aim of this work was to isolate and characterize bacteriocins produced by 2
Lactobacillus fermentum strains isolated from artisanal Mexican Cocido cheese. Fractions …