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Consumption and Contamination of Dairy Products

By: (Edited by) Egor Vagin

Extended Catalogue

Ksh 13,150.00

Format: Paperback / Softback

ISBN-10: 1536186546

ISBN-13: 9781536186543

Publisher: Nova Science Publishers Inc

Imprint: Nova Science Publishers Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Oct 16th, 2020

Print length: 123 Pages

Weight: 218 grams

Product Classification: Food & beverage technology

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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.

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