The aim of this study was to generate knowledge on the most important milk quality and
safety attributes, including somatic cell count (SCC), total bacterial count (TBC), Escherichia …

The objective of this review was to search the literature for studies on the lactoperoxidase
system (LPS) as milk natural preservation, action mechanisms, usage methods and …

KrCl* excilamp treatment has emerged as a potential method to replace conventional 254
nm low-pressure mercury UV-C lamps to ensure the microbiological safety of food items. In …

The feasibility of adapting an RGB-based colour sensor to determine raw milk quality based
on the resazurin test was demonstrated and a model for rapid milk quality prediction …

In the present study, we propose a novel field-scale analytical tool for rapid screening of
microbiological quality in raw milk using aqueous extracts of plant materials, ie flowers (eg …

Milk adulteration and its hygienic quality has become a global concern particularly in
developing and underdeveloped countries. So, the awareness of consumers about the …

Improving the composition and quality of milk is ensured by a systematic monitoring the
health of animals in the herd, feeding conditions and their maintenance, introduction of new …

Raw milk is a nature media of microbiota that access milk from various sources, which
constitutes a challenge in dairy production. This study characterizes the relationship …

The aim of the current study was to improve the microbiological quality of raw cow milk by
activating the lactoperoxidase system using either nisin or heat treatment. A central …

Milk is a highly perishable product, whose quality degrades while moving downstream in an
imperfect cold dairy supply chain. Existing literature adopts a reactive approach for …