Consumption and Contamination of Dairy Products

$82.00

Egor Vagin (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

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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Table of Contents

Table of Contents

Preface

Chapter 1. Comparative Study of the Microbial, Physicochemical and Sensory Quality of a Traditional Cheese Michouna Produced from Cow and Goat’s Milk
(Meriem Derouiche and Hacène Medjoudj, Laboratory of Food Engineering, University of Constantine, Constantine, Algeria, and others)

Chapter 2. Microbiological Quality and Safety of Dairy Products in Cheese Production
(Maria Schirone, Pierina Visciano, Alberto Maria Aldo Olivastri and Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy, and others)

Chapter 3. Physicochemical and Microbiological Characteristics of Algerian Traditional Lben Made from Cow’s and Goat’s Milk
(Meriem Derouiche and Hacen Medjouj, Laboratory of Food Engineering, University of Constantine, Constantine, Algeria, and others)

Chapter 4. Consuming Habits and Acceptance of New Products Incorporating Dairy By-Products
(Raquel P. F. Guiné and Edite Teixeira de Lemos, CERNAS-IPV, Polytechnic Institute of Viseu, Viseu, Portugal)

Chapter 5. Study about the Consumption of Dairy Products in Two Countries
(Raquel P. F. Guiné, Sofia G. Florença, Solange Carpes and Ofélia Anjos, CERNAS-IPV, Polytechnic Institute of Viseu, Viseu, Portugal, and others)

Index

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