November 2016

Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

Klila, an Algerian cheese produced in steppe and mountainous areas, is proving increasingly popular with consumers. It is traditionally made with ewe, goat or cow milk, leading to a product with high dry matter content (> 90%). In this work, we have characterized three different Klila cheeses made with the three different milks using physico-chemical and microbiological parameters. A triangle test was also...

Author(s): Benamara R. N., Gemelas L., Ibri K., Moussa-Boudjemaa B. and Demarigny Y.

November 2016

Physiochemical evaluation and liability of dromedary camel’s milk in combating various pathogens

Dromedary camel’s milk is a natural source of probiotics; enzymes and secondary metabolites that have the ability to combat many pathogens. The aim of this study was to compare the effectiveness of filtered and non-filtered dromedary camel’s milk activity against various pathogens. Filtered and non-filtered (raw and boiled) dromedary milk was assessed against different pathogens by using agar well diffusion...

Author(s): Maham Ghouri, Naheed Afshan, Sumaira Javed, Aziz Fatima, Ayman Sadat, Anam Chohan and Sayyeda Ghufrana Nadeem

November 2016

Microbiological evaluation of drinking water available in schools in Cruz das Almas, Brazil

The current study assessed the drinkability of water in 25 schools in Cruz das Almas BA Brazil. Total coliforms, Escherichia coli, Enterococcus, mesophylls and psichrotrophic bacteria were evaluated, coupled with color, turbidity, free residual chlorine, dissolved oxygen and biochemical oxygen demands. Water samples were collected at four sites: the first tap within the supply network or within the alternative supply...

Author(s): Marcos Vinicius Silva de Andrade, Ludmilla Santana Soares e Barros, Tatiana Pacheco Rodrigues, Monique Lima dos Santos and Danuza das Virgens Lima

November 2016

Production of fermented sweet potato flour using indigenous starter cultures

The present study develop various microorganisms for starter culture purpose from fermented sweet potato and used the developed starters in the fermentation of sweet potato and products for consistent quality product with improved hygiene. Sweet potato was purchased from different markets and microorganisms were isolated and developed as starters. Comparative studies on different starters for the fermentation of sweet...

Author(s): Ajayi, O. I., Ehiwuogu-Onyibe, J., Oluwole, O. B., Jegede, A. A., Salami, T. A., Asieba, G. O., Chiedu, I. E., Suberu, Y. L., Aba, E. M., Dike, E. N., Ajuebor F. N. and Elemo, G. N.