Effect Of Pasteurization Research Articles

Effect of pasteurization on melatonin concentration in human breast milk

Abstract Introduction Women who have problems with lactation can use human milk banks. Mainly this human milk is provided to premature babies and sick newborns. Human milk is the most suitable food for newborns and infants, recommended by WHO (World Health Organization). Human milk has anti-inflammatory, anti-infective, and anti-allergic properties, and also works for immunomodulation. Melatonin has a special, underestimated importance in the composition of breast milk. It is a hormone that has many body functions and, for several decades, its antioxidant potential has been increasingly talked about. The aim of the study was to examine the effect of Holder pasteurization on melatonin concentration in human milk. Materials and Methods 18 samples of human milk from donors from the human milk bank were used for the analysis. Melatonin concentration before and after pasteurization was determined by ELISA. In addition, the nutritional content composition of milk was analyzed using MIRIS Human Milk Analyzer and correlations examined. Results Melatonin concentration in human milk before pasteurization was 0.65–26.24 pg/mL (Me=9.58, IQR=12.72), while after pasteurization 0.80–29.58 pg/mL (Me=9.98, IQR=11.26). There was a positive correlation between melatonin concentration before and after pasteurization (r=0.797, p<0.001). Conclusions The Holder pasteurization process does not affect the concentration of melatonin in milk samples, which may be a recommendation for human milk banks.

Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties

Rice noodles have been used as a food model to elucidate the effects of glucono-delta lactone (GDL) dipping coupled with in-pack pasteurization on the physical changes of starch-based gel upon storage. The noodles were subjected to scanning electron microscopy (SEM), X-ray diffractometry (XRD), differential scanning calorimetry (DSC), equilibrium moisture content analysis and starch exudation analysis. Both the SEM and XRD revealed that the treated rice noodles showed an enhanced surface morphology and a lower degree of crystallinity during storage, as compared to the control counterpart. DSC results showed that a lower degree of starch molecule reassociation has taken place in the rice noodles after the GDL dipping and in-pack pasteurization treatment. In addition, the treated rice noodles were observed to contain a relatively higher moisture content and lower starch exudation content during storage.

The effect of heat treatment on the nutritional and antioxidant content of different milk types

Heat treatments may cause some chemical and physicochemical changes in milk, although milk is a heat-stable system. Heat treatments can cause different changes in different types of milk. This study aimed to compare the effects of pasteurization and boiling on goat and cow milk's macromolecular contents, glutathione levels, and superoxide dismutase activities. The protein level of both types of milk decreased with the pasteurization process, and boiling also reduced the protein level of goat milk. Both heat treatments reduced superoxide dismutase activity and glutathione levels in both types of milk. While the boiling process did not change the cow's milk lactose level, it increased the goat milk lactose level. It was determined that pasteurization reduced the lactose level in both types of milk. Pasteurization did not change the fat level in cow milk but decreased the fat level in goat milk. In conclusion, cow milk was less affected by these heat treatments, which can be attributed to having large fat globules, high lactose concentration, and high heat resistance protein content compared to goat milk.

Lipid Profile of Human Milk in Different Lactation Stages Submitted to Pasteurization, Lyophilization and Spray-Drying Processes

The objective of this study was to evaluate the effect of pasteurization, lyophilization and spray-drying on the lipid profile of donated human milk (DHM) at different lactation stages. Nine frozen samples of colostrum, transitional and raw mature human milk (HM) were collected from the Human Milk Bank (HMB) of the Hospital Universitário de Maringá (HUM). Samples were thawed and pooled according to lactation stage. Thereafter, it was submitted to pasteurization, lyophilization and spray-drying processes and later the fatty acid (FA) composition and the lipid profile analyses were performed. Gas chromatograph (GC) with flame ionization detector (FID) and electrospray ionization (ESI) mass spectrometer (MS) were used, respectively. In the FA composition analysis, it was observed that the same classes of saturated FA (SFA), monounsaturated FA (MUFA) and polyunsaturated FA (PUFA) were preserved throughout the process and in all lactation stages. The lipid profiles were also preserved after processing. Therefore, the lyophilization and spray-drying processes are promising techniques to preserve the DHM in the HMB, once the components evaluated were preserved, and both techniques facilitate the transport and storage, as the techniques reduce the sample volume.

Microbial changes during the fermentation of baobab (Adansoniadigitata) fruit pulp yoghurt

This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentage occurrences were determined using standard methods. The total aerobic bacterial count wasfound to be within the range of 1.9x103 - 1.4x105 cfu/ml. The Lactic acid bacteria and fungal count ranges were 4.5 x 103 - 7.5 x 103 cfu/ml and 8.0 x 101 – 2.8 x 104 cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05. Lactic acid bacteria recorded the highest count of 6.2 x 104 and 7.5 x 103 cfu/ml in the test and control respectively. Bacillus species , Staphylococcus aureus, Lactobacillus bulgaricus,Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus species and Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurt because of the antimicrobial effect of baobab pulp and pasteurization treatment.Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended.

The battle over milk: consumption, public health and the industrialization of the milk supply in São Paulo, 1911-1945.

In 1911, the city of São Paulo decided to modernize its milk supply system by opening up the import market for industrially pasteurized milk. But the industrial product was widely rejected, creating even more demand for raw milk produced in small barns under potentially unsafe conditions. This study examines how public authorities handled the double challenge of both minimizing the health risks of raw milk and helping to improve the industrial product, over the course of three decades. The article ends with an analysis of the effects of mandatory pasteurization, introduced in 1939, which equated to a ban on the sale of raw milk in the city of São Paulo.

Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk

In this study, hydrostatic high-pressure processing (HHP), a non-thermal pasteurisation method, was used to achieve the microbiological safety of donor human milk. After HHP, no bacteria were detected in human milk processed at 400 MPa for 5 min. Activities of a selection of bioactive components, including lysozyme, xanthine oxidase, lactoperoxidase, immunoglobulin A, lactoferrin, lipoprotein lipase and bile salt-stimulated lipase, did not decrease significantly. This study further investigated the gastrointestinal digestion kinetics of HoP and HHP milk compared with raw human milk, using an in vitro static infant digestion model. After 60 min of ‘gastric digestion’, the microstructure and protein profile of HHP milk samples were more similar to raw milk samples than HoP milk samples. Overall, HPP showed a better retention in milk nutrients and closer digestion behavior than that of HoP.

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life.

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (p < 0.05).

The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk

The availability of donor human milk (DHM) is currently limited by the volumes that can be thermally pasteurized and kept in long-term cold storage. This study assesses the application of freeze-drying followed by low-dose gamma irradiation of DHM for simplified, safe long-term storage. Solid-phase microextraction (SPME) GC–MS, SDS and native PAGE gel electrophoresis demonstrated that the overall changes in volatile and protein profiles in Holder pasteurized and freeze-dried DHM was negligible compared to the natural variations in DHM. Freeze-dried DHM samples (moisture < 2.2 %) processed with 2 kGy gamma irradiation did not show any significant lipid oxidation end-products and variation in protein profile. Therefore, freeze-drying followed by in-packaging gamma irradiation could be a safe method for pasteurization, convenient storage and delivery of DHM at ambient temperature. These methods may generate a means to create a reserve stock of DHM for emergencies and humanitarian aid.

Effect of Holder pasteurization on macronutrients and energy content of pooled donor human milk

Background: Donor human milk (DHM) is the best option for preterm nutrition when mother’s milk is unavailable. For its proven benefits on the life and health of premature babies, DHM should be part of the essential newborn care. The fortification of human milk is necessary to ensure adequate growth and consequent good neurodevelopment. Holder pasteurization is routinely practiced in human milk banks (HMBs) to ensure safety of DHM but can impact the macronutrient content. The aim of this study was to explore the effect of Holder pasteurization on fat, protein, lactose and energy content of DHM and compare our data with the literature. Methods: Protein, lactose, fats and energy of 100 DHM pools from 87 women were analyzed before and after Holder pasteurization using Miris HMA™ (Human Milk Analyzer, Miris AB, Uppsala, Sweden), with the infrared spectroscopic method. The mean macronutrient contents before and after Holder pasteurization were compared using paired t-tests, and the variations in the concentration of the components were calculated as Delta%. The data obtained were compared to other studies with the same purpose. Results: We observed a reduction in fat (3.12 ± 1.64 vs 2.55 ± 0.85, with Delta% -14.9 ± 13.0 and p-value < 0.0001), T protein (1.05 ± 0.26 vs 0.89 ± 0.20, with Delta% -8.9 ± 63.0 and p-value < 0.0001), energy content (61.38 ± 18.66 vs 55.00 ± 8.27, with Delta% -8.1 ± 9.4 and p-value 0.0001), while no significant changes were observed for lactose content (6.35 ± 0.80 vs 6.43 ± 0.58, with Delta% 6.5 ± 56.7 and p-value 0.3735). Data in the literature on the effect of Holder pasteurization on DHM macronutrients are variable, and the only constant element is the non-variation of the carbohydrate content. Conclusion: Holder pasteurization decreased protein, fat and energy content of DHM. The lactose content has not been affected after the Holder pasteurization. After having assessed a remarkable variation in the macronutrient content in comparison with other studies, the adjustable fortification, especially if based on the composition data, might be more accurate. In addition, despite the fact that Holder pasteurization is actually the method recommended by the international HMB guidelines, as it provides a compromise between microbiological safety and nutritional/biological quality of DHM, studies on alternative methods capable of treating DHM preserving the milk’s components are desirable.

Addressing Enzymatic Clarification Challenges of Muscat Grape Juice

Winemakers use technical enzymes to assist with clarification, extraction, and other processes in winemaking. In some cases, enzyme mixes are found to be ineffective for a variety of reasons. This study characterizes difficult-to-clarify juices from the Muscat family, examines the effects of pasteurization, and classifies these juices based on cultivar, harvest date, geographical location, and harvesting technique. In addition to studying the chemical compositions of different Muscat juices, enzyme testing was performed by creating enzyme cocktails and evaluating their functionality. The data suggest a distinct matrix effect on juice clarification that can be influenced during juice processing. Berry proteins, polysaccharides, and native enzymes play an important role during the clarification process, influencing the efficiency of technical enzymes. On the other side, high macromolecule extraction from the grape material, through excessive shearing forces in machine-harvested and processed fruit, for example, can have a negative effect, especially in ripe and overripe grape material. Based on these findings, the winemaking strategy and use of technical enzymes need to be adapted to the incoming grapes. Besides adjusting the mechanical forces to the level of ripeness, avoiding native fermentation prior to clarification should be prioritized. The enzyme mixes developed and tested in these experiments show a high degree of efficiency in the majority of juices that were evaluated.

Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam

Shalgam is a traditional Turkish fermented beverage produced by the lactic acid fermentation of black carrot, salt, sourdough, bulgur flour and drinkable water. Aroma and microbial profiles of shalgams were examined based on the effect of pasteurization and storage parameters. At the beginning of the storage, the pH of the samples was 3.89, the acidity was 6.06–6.66 g/L and the brix values ranged from 2.67 to 2.73, at the end of storage these values were 3.89–3.98 for pH, 5.94–6.49 g/L for total acidity and 3.07–3.27% for brix. Total aerobic mesophilic bacteria decreased in unpasteurized sample, although the number of lactic acid bacteria increased and yeast and molds stored at 4 °C increased with storage time. A total amount of 32 and 35 volatiles were identified and amount of these compounds decreased during storage for unpasteurized and pasteurized samples, respectively. The total amount of volatiles, which was 1558.63–2179.49 μg/L at the beginning of storage, decreased to 556.70–800.12 μg/L at the end of storage. Samples were separated successfully according to storage times in terms of aroma profiles by principal component analysis (PCA). While the samples of shalgam stored for 0 and 7 days were characterized by most of the volatile compounds, samples stored for 14 and 30 days were characterized by ethyl alcohol, 4-phenyl-3-buten-2-one and myristicin. When effect of pasteurization process and storage parameters were evaluated comparatively, storage time and temperature were found more effective on shalgam quality.

Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk

Effects of high-temperature short-time (HTST) pasteurization, microfiltration (MF) with 1.4/0.8 μm pore diameters, and ultraviolet-c (UV-C) irradiation with a coiled tube reactor on reducing microorganisms and somatic cells, and retaining bioactive proteins/enzymes along with protein oxidation in skim milk were studied. Bacteria were reduced by 2.3 log using HTST and UV-C, and 3.0 log using MF. Coliforms were not detected after all treatments. Spores were unaffected by HTST, reduced by 0.3 log using UV-C, and not detected after MF. Somatic cells remained unaffected by HTST and UV-C, and were undetectable after MF. Bioactive xanthine oxidase (XO), immunoglobulin G (IgG), lactoperoxidase (LPO), lactoferrin (LF), IgM, and IgA were retained at 87, 78, 69, 57, 48, and 41% using HTST, and 100% using UV-C and MF-1.4, while MF-0.8 retained fully the IgG and LPO, and 93, 92, 91, and 86% of IgA, XO, LF, and IgM. Native serum proteins were retained at 89% using HTST, 95% using UV-C, and 100% using MF. Carbonyls were increased by 26% using UV-C, and sulfhydryls were reduced by 14% using HTST, while both were unaffected using MF. Flux for MF-1.4 was higher and remained steady after an initial decrease of 12%, while flux for MF-0.8 decreased progressively by 45% until end of processing, resulting in complete and 89% passages of casein micelles using MF-1.4 and MF-0.8. MF-1.4 and UV-C could be proposed as nonthermal technologies alternatives or as hurdle-technologies to HTST for reducing microorganisms while retaining bioactive proteins/enzymes in skim milk, without inducing significant oxidative effects.

A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk

Egg yolk is commonly used as an emulsifier in foods such as mayonnaise. However, its emulsifying activity is affected by different pasteurization conditions. The effect of pasteurization on the emulsifying activity of egg yolk has not been elucidated. Therefore, it is necessary to develop a method to accurately predict the emulsifying activity of egg yolk. In this study, we demonstrated that the interfacial tension between egg yolk and soybean oil under different treatment conditions could be measured and analyzed using a new method. We measured the physical properties, including solubility, particle size distribution, and interfacial tension, of egg yolk after different heat treatments. In addition, we calculated the correlation between these parameters and the oil droplet size of the emulsion to investigate the relationship between each parameter and the emulsifying activity of egg yolk. We found that the interfacial tension was a more accurate predictor of the emulsifying activity than other parameters indicating protein denaturation. Our method could be employed to identify the most optimum pasteurization condition for egg yolk at an industrial scale.

Kinetic study of microbial inhibition by dimethyl dicarbonate and quality attributes of pomegranate juice during cold storage

This research aimed to study the effect of dimethyl dicarbonate (DMDC, 0–250 ppm) on inhibition kinetic of pathogenic and spoilage microorganisms (Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum) and the effect of DMDC and pasteurization on physiochemical properties (total soluble solid, pH, titratable acidity, ascorbic acid, total phenolic content, anthocyanin content and antioxidant activity), microbial counts and sensory attributes of pomegranate juice during cold storage (4 °C). The results showed that inhibition kinetic of all microorganism tested in this study followed the first-order kinetic. Before storage, no significant differences (p > 0.05) were found in total soluble solid, pH, titratable acidity and antioxidant activity among the treatments. During storage, pH, ascorbic acid, total soluble solid, total phenolic content, anthocyanin content and antioxidant activity of all samples tended to decrease and titratable acidity, total plate count and yeast and mold count showed an increasing trend during cold storage at 4 °C. The shelf life of pomegranate juice was extended by DMDC approximately 8 days compared to control. In addition, DMDC did not significantly affect sensory properties of pomegranate juice (p > 0.05). This research could be used as a guideline for the development of DMDC as a non-heat processing to preserve quality with extended shelf life of juices for health-conscious consumer.

PASTEURIZATION OF COCONUT WATER AND RICE WASHING WATER AS A SUPPLEMENT FOR EXTENDING THE LIFE OF OYSTER MUSHROOM CULTIVATION MEDIA

This study aims to determine the potential effect of pasteurization on the resistance of coconut water and cherry water as a nutritional supplement in the cultivation of oyster mushrooms ( Pluerotus ostreatus ) and to obtain information on the temperature range and duration of the pasteurization process which can increase nutrient resistance in rice washing water and coconut water so that it can be obtained. the potential use of it is known to extend the life of baglog in oyster mushroom cultivation. This research was conducted from May to October 2020 using the method of review and in-depth literature review. The results showed that the addition of nutrient water and coconut water to the baglog medium had no effect on the number of fruit bodies per clump, the diameter of the fruit caps, the length of the fruit hood stalks, the fruit body weight, and the fruit body weight/baglog of white oyster mushroom ( P. ostreatus ). Heating 80oC for 20 minutes against rice washingwater and heating 80oC for 20 minutes for coconut water has the potential to increase the life of the baglog because it can extend the resistance of the supplement material from premature destruction of indigenous contaminant microbes and environmental physical factors.

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95 °C/1 min) and accelerated storage (14 d at 35 °C). The PLS-DA results showed that the volatile fraction varied markedly among the cultivars in fresh purees; with Honeoye and Sengana exhibiting the most distinctive profiles with more than 8 discriminative markers. However, the differences among the five cultivars remained similar upon pasteurization and storage. Pasteurization generally resulted in changes on the volatile fraction, that could be cultivar dependent, and decrease in glucose and fructose. The contents of hexanal, alcohols and some esters decreased whereas acetate esters increased. During storage, losses of esters, alcohol terpenes, hexanal and the formation of off-flavors (e.g. dimethyl sulfide, α-terpineol and hydrocarbons) occurred for all cultivars, whereas sugar contents remained constant. Food manufactures should pay attention to an adequate raw material selection as the strawberry cultivar strongly influences the volatile fraction and taste of the resulting puree after pasteurization and during storage.

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.

The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

Effects of Comparison of Feed Composition, pH, and Preliminary Treatment of Biogas Production from Cow Blood Waste and Molasses

Energy problems in Indonesia are issues that are not easy to solve. If the energy needs dominated by BBM continue to increase without any changes in the pattern of energy use, then Indonesia's sustainability and energy security will be disrupted. Therefore, Indonesia really needs alternative energy. Biogas is an alternative energy produced from the anaerobic degradation of organic compounds and can be a substitute for natural gas and fossil fuels. Cow's blood which is a waste from slaughterhouses can be used as a substrate for anaerobic biogas production by rumen and molasses. The objectives of this study are (i) To examine the comparison of the concentration of blood and molasses added to the volume of biogas produced, (ii) To examine the effect of pasteurization on blood on the volume of biogas produced, (iii) To examine the effect of initial system pH regulation on the volume of biogas produced, (iv) Assessing the pH setting and without adjusting the pH after measuring the volume of biogas produced. This research was conducted by making variations in the composition of feeds, pH stabilization, and blood pasteurization. The process of biogas formation is carried out for 40 days at room temperature with the response of quantitative results in the form of biogas volume every 2 days. Biogas production in cow's blood gets the best results at C/N 30, using pH 8. Pretreatment of blood pasteurization and pH stabilization also shows the best biogas results.

Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean.

Background and Aim:Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean.Materials and Methods:Four hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography–mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25.Results:Skimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41-54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7-46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics.Conclusion:OTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.