White Soft Cheese Research Articles

Isolation, purification and characterization of ‎milk clotting enzyme from leaves of Portulaca ‎Oleracea (purslane) plant against animal and ‎microbial rennet in manufacturing white soft ‎cheese

Isolation, purification and characterization of ‎milk clotting enzyme from leaves of Portulaca ‎Oleracea (purslane) plant against animal and ‎microbial rennet in manufacturing white soft ‎cheese

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese.

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.

Elimination of detached Listeria monocytogenes from the biofilm on stainless steel surfaces during milk and cheese processing using natural plant extracts

Bacterial cells can form biofilm on food contact surfaces, becoming a source of food contamination with profound health implications. The current study aimed to determine some Egyptian medicinal plants antibacterial and antibiofilm effects against foodborne bacterial strains in milk plants. Results indicated that four ethanolic plant extracts, Cinnamon (Cinnamomum verum), Chamomile (Matricaria chamomilla), Marigold (Calendula officinalis), and Sage (Salvia officinalis), had antibacterial (12.0–26.5 mm of inhibition zone diameter) and antibiofilm (10–99%) activities against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Typhimurium. The tested extracts had minimum inhibitory concentration values between 0.14 and 2.50 mg/ml and minimum bactericidal concentration values between 0.14 and 12.50 mg/ml. L. monocytogenes was more sensitive for all tested ethanolic extracts; Sage and Cinnamon showed a bacteriocidal effect, while Chamomile and Marigold were bacteriostatic. The ethanolic extracts mixture from Chamomile, Sage, and Cinnamon was chosen for its antibiofilm activity against L. monocytogenes using L-optimal mixture design. Gas chromatography and mass spectrometry analysis showed that this mixture contained 12 chemical compounds, where 2-Propenal,3-phenyl- had the maximum area % (34.82%). At concentrations up to 500 µg/ml, it had no cytotoxicity in the normal Vero cell line, and the IC50 value was 671.76 ± 9.03 µg/ml. Also, this mixture showed the most significant antibacterial effect against detached L. monocytogenes cells from formed biofilm in stainless steel milk tanks. At the same time, white soft cheese fortified with this mixture was significantly accepted overall for the panelist (92.2 ± 2.7) than other cheese samples, including the control group.

The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period

Comparison of controlling capabilities of lactobionic acid, nisin, and K-Sorbate against dairy-borne Staphylococcus aureus, Escherichia coli, and mold in soft cheese.

The utilization of chemical preservatives holds the promise of effectively controlling microbial growth in soft cheese. The first trial aimed to compare the effectiveness of lactobionic acid (LBA) and K-Sorbate in controlling the proliferation of Staphylococcus aureus, Escherichia coli, and mold in white soft cheese. The subsequent part of the study explored the inhibitory effects of K-Sorbate, nisin, and LBA on mold populations in cheese whey. Two sets of soft cheese were produced. One set was contaminated with S. aureus, while the other was with E. coli, each at concentrations of 1 log CFU/ml and 1 log CFU/100 ml. Different concentrations of LBA were incorporated into these sets of cheese. Similar cheese samples were treated with K-Sorbate. For the subsequent part of the study, it was manufactured and divided into groups that inoculated with LBA with different concentrations, K-Sorbate, and nisin. With higher S. aureus inoculation, by day 18, the positive control exhibited growth exceeding 5 log CFU/g. In contrast, the LBA treatment dropped below limit of detection (LOD) and K-Sorbate yielded 4.8 log CFU/g. While with lower S. aureus inoculation, the positive control reached log CFU/g, while LBA treatment fell below LOD by day 14, and K-Sorbate reached 2.9 log CFU/g. For E. coli inoculation, with higher concentrations, by day 18, the positive control exceeded 5 log CFU/g. Conversely, LBA treatment greatly decreased and K-Sorbate treatment measured 5.1 log CFU/g. With lower E. coli concentrations, the positive control surpassed 3 log CFU/g, yet LBA treatment dropped below LOD by day 3. Mold counts indicated some inhibition with the K-Sorbate treatment, while control groups showed growth. LBA treatments exhibit noticeable growth inhibition. About the other part of the study, the outcomes demonstrated that while growth of mold occurred in the control group, inhibitory effects were apparent in the treatment groups, and significant distinctions existed between K-Sorbate, nisin, LBA treatments, and the control group. Our findings suggest that LBA has the potential to effectively control the growth of E. coli, S. aureus, and mold in soft cheese. Moreover, LBA displays greater preservative efficacy compared to K-Sorbate and nisin.

Occurrence of Staphylococcus aureus in Different Cheese Varieties And Its Control By Thyme Oil

The present study aimed to detect the occurrence of Staphylococcus aureus in different cheese varieties in Kafr Elsheikh Governorate, Egypt, and to characterize enterotoxin virulence related genes (Sea, Seb) in the recovered Staph. aureus isolates. An additional objective was to evaluate the effectiveness of thyme oil 1% for controlling staphylococcal species in manufactured kariesh cheese with 1 and 5% salt. A total of 120 samples of different cheese samples including Damietta, kariesh, spreadable processed and Ras cheese (30 of each type) collected from different supermarkets and street-vendor at Kafr El-Sheikh governorate. The obtained results revealed the incidence of Staph. aureus wwere6.67%, 16.67%, 13.33%, and 13.33%, respectively, with overall incidence across all cheese samples was 12.5%. 23S rRNA gene was detected in staph. aureus strains isolated from damietta, kariesh, processed cheese, and Ras cheese at incidence level 6.67%, 10%, 6.67%, and 10% respectively. Seb was detected in a single Staphylococcus aureus isolate from kariesh, processed cheese, and Ras cheese, while Sea could not detect in all examined isolates. Reducing the presence of Staphylococcus aureus in kariesh cheese is crucial, as it is a favorable environment for this pathogen, which can lead to staphylococcal food poisoning. By lowering the pathogen's level in kariesh cheese, the risk to consumers can be minimized. A combination of 1% thyme oil with 1% salt demonstrated moderate inhibition against staphylococcal count, resulting in a 7.34% reduction on the 15th day of storage. Additionally, using 1% thyme oil with 5% salt resulted in a double reduction rate of 15.27% on the 15th day of storage. These findings suggest that incorporating thyme oil in the preservation of white soft kariesh cheese holds promise for enhancing its shelf life and safety.

IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES

This paper describes the compositional characterization of cheese brine and aroma profile of Soft White cheese which contains different stabilizers such as sodium caseinate, carrageenan and guar gum in the brine solutions. During the 60-day storage period, pH, titration acidity, dry matter, fat, salt and protein amounts of cheese brines were analyzed. The aroma profile of the cheese samples was examined by gas chromatography–mass spectrometry using a solid-phase microextraction technique and the proportional distribution of volatile compounds was revealed. The stabilizers in the brine increased the dry matter content in the cheese mass by binding the water and reduced salt penetration into the cheese mass. A total of 23 aromatic compounds were identified including 4 aldehydes, 5 alcohols, 4 esters, 1 ether, 5 hydrocarbons, 2 ketones and 2 organic acids in cheeses. Carrageenan and guar gum were found more effective than sodium caseinate in terms of flavor retention.

Retracted: Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese.

[This retracts the article DOI: 10.1155/2022/8472661.].

Utilization of lactobacilli extracts as antibacterial agent and to induce colorectal cancer cells apoptosis: Application in white soft cheese

Food-borne illnesses certainly increase the risk of developing colon cancer. Due to the de-functionalization of the gut microbiota and host-microbe interactions caused by the preponderance of infectious pathogens, sensitive host cells are more likely to develop mutations. The current research utilized some bio-protective lactobacilli to clarify the metabolic basis of human GIT protection from both anti-pathogenic and anti-cancer views. Both cells and methanolic extracts of Lactoplantibacillus plantarum (LP), Lactobacillus acidophilus (AC), and Lactobacillus rhamnosus GG (GG) were evaluated. The extracts were evaluated for their components by Liquid chromatography–mass spectrometry (LC–MS). The antimicrobial activity of all extracts was determined. A Lactobacillus acidophilus-based extract had the greatest zones of inhibition against all indicator pathogens. Upon co-culturing with pathogens, Lactoplantibacillus plantarum (LP) achieved the maximum reduction percentage of all pathogenic populations. Further LC/MS-based metabolic profiling of extracts showed various biologically active compounds that are thought to be the key health-promoting agents. It was noticed that the IC50 values of HCT 116 cell line upon AC, GG, and LP treatments were 65.897 μg/mL, 79.139 μg/mL, and 71.681 μg/mL, respectively when compared by Raloxifene (RX). Lactobacillus acidophilus (AC) recorded the lowest IC50 (52.053 g/mL) and the highest cytotoxic fold change in Caco-2 cells. Generally, all lactobacilli extracts induced Caco-2 cell apoptosis in a sensitive manner compared to HCT 116 cells by inhibiting cancerous proliferation and inducing nitric oxide release. When various Lactobacilli strains were applied in-situ to white soft cheese, Lactobacillus acidophilus (AC) demonstrated no growth for either bacterial pathogens or spoilage fungi towards the end of the storage time.

Nanoparticles Titanium Dioxide with Thymus vulgaris extract in preservation and prolong the shelf life of cheese

Cheese is considered a perishable food that is affected by microorganisms, and due to the properties of nanomaterials that have antimicrobial activity, they have been used synergistically with plant extracts in inhibiting the action of microorganisms that cause cheese spoilage. In this study, TiO2 (Titanium dioxide) nanoparticles were synthesized using Thymus vulgaris leaves extract (TVLE) . Atomic Force Microscopywas used to investigate Titanium dioxide/ TVLE nanoparticles characterize, which improved the regular spherical shape and granular distribution of nanoparticles with a particle size of 13 nm . The results showed that the minimum inhibitory concentration (MIC) of Titanium dioxide was at a concentration of 4 mg/ml and 80 mg/ml for TVLE, while it was 2 + 20 mg /ml for Titanium dioxide and TVLE .The inhibitory effect increased against Brucella melitensis recorded 12 mm when mixing Titanium dioxide and TVLE, compared with the inhibitory effect of Titanium dioxide, which recorded 10.5 mm and TVLE, with an inhibition diameter 8.1 mm. The effect of using titanium particles and thyme leaves’ extract was studied alone at a concentration of 4 mg/ml and 80 mg/ml and also when mixed in the microbial properties and pH of white soft cheese samples, which were prepared in the laboratory and contaminated with Brucella melitensis at refrigerated storage conditions (5Cº) for 21days. The effect of the synergism relationship between TiO2 / TVLE significantly reduced the total number of microorganisms in samples contaminated and uncontaminated with B. melitensis. Adding titanium dioxide and TVLE at concentrations of 4 and 80 mg/ml contributed significantly to maintaining the pH level during the storage period compared with the control group.

Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains

Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains

Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation

In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta cheese using heat treatment with acid and Best Ricotta which manufactured by heating without addition of acid. Cheese samples were analyzed for some physicochemical analysis (moisture, total solids, pH, protein, yield and hardness) and organoleptic characteristics including (Appearance, texture, flavor, color, and overall acceptability) during 7 days of storage at 4±1ºc. It was found that the moisture content of Ricotta cheese was76.50% which was lower than that of Best ricotta 79.266%, the total solid of Best ricotta cheese was 17.733 %, while for Ricotta cheese was 21.50 %. Ricotta cheese characterized by lower pH value of 5.48 and higher acidity, protein contain, yield and hardness 0.103 %, 14.2%, 8.7% and 6g as compared to Best Ricotta cheese which were 6.40, 0.054 %, 12.26%, 6.49% and 3.66 g respectively at the first day of cold storage. It was noted that with the prolonged of the storage time, there was an increase in the values of some characteristics, including the percentage of total solids, acidity and hardness, while there was a decrease in the values of pH, moisture and protein percentage. Ricotta cheese gets the highest score by sensory panelists for the texture and appearance and unlike for, flavors and color than the Best Ricotta. Those degrees decreased slightly during the storage period.

Evaluate the effect of using a whey protein membrane loaded with zinc nanoparticles, lactoferrin and neptomycin on microbial growth in laboratory-made soft white cheese

The study was conducted in the laboratories of the Department of Food Sciences-College of Agriculture and in the animal house of the College of Veterinary Medicine at Tikrit University for the period from 1/2/2021 to 15/3/2022. The aim of this study was to manufacture edible whey protein membranes with concentrations of 10%, as well as fortify these membranes with zinc nanoparticles, natamycin, and lactoferrin with different concentrations and interactions. The treatments were as follows: T1:control, T2:membrane, T3:0.25 mg nanoparticle zinc and membrane, T4:60 mg lactoferrin and membrane, T5:50 mg bacteriocin and membrane, T6:0.25 mg nanoparticle zinc, 60 mg lactoferrin and T7:0.25 mg zinc. Nano and 50 mg bacteriocin and T8:60 mg lactoferrin and 50 mg bacteriocin and T9:0.25 mg nano zinc and 60 mg lactoferrin and 50 mg bacteriocin. Soft cheese was made from cow’s milk and coated with whey proteins, and the cheese was stored for 21 days at 5±2 °C. The microbial evaluation of cheese coated with whey protein films and fortified showed that the number of bacteria on the first day of storage ranged between 4.13-5.65 Log/g compared with the control samples 1T and 2T at 7.59 and 6.63 Log/g, respectively. At the end of the storage period, treatment 9T was the lowest in terms of growth, reaching 4.26 Log/g, as well as for lipolytic bacteria, as treatment 9T was the least in terms of growth, reaching 1.12 Log/g. This applies to protein-analyzing bacteria, as the results showed that the transaction 9T was the least in terms of growth, reaching 1.64 Log/g

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture

BackgroundCalf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified Bacillus subtilis MK775302 MCE and to assess the role of enzyme in cheese manufacture. ResultsB. subtilis MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated Km and Vmax values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified B. subtilis MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties. ConclusionsThe partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor.

Effect of Yoghourt Starter Culture and Nickel Oxide Nanoparticles on the Activity of Enterotoxigenic Staphylococcus aureus in Domiati Cheese

Domiati cheese is the most popular type of white soft cheese in Egypt. Staphylococcus aureus is a common microorganism that can easily contaminate Domiati cheese during processing and distribution. Enterotoxigenic S. aureus strains produce staphylococcal enterotoxins (SE) that have been involved in food poisoning outbreaks worldwide. The aim of the present study was to examine the inhibitory effect of yoghourt starter culture and nickel oxide nanoparticles (NiO NPs) on the development of the enterotoxigenic S. aureus together with the enterotoxin production during the manufacturing and storage of Domiati cheese. Fresh cow’s milk was inoculated with S. aureus in a count of six log CFU/mL with the addition of either yoghourt starter culture or NiO Nps. The cytotoxicity of NiO NPs on normal human epithelial cells (HEC) was assessed using the MTT assay. In the current study, the inoculated milk was used for making Domiati cheese and the survival Weibull and log-linear models were fitted to the observed data. The obtained results showed that the mean log count of S. aureus decreased one week earlier by using yoghourt starter culture. Staphylococcal enterotoxin A (SEA) was identified only in the control cheese. Notably, Domiati cheese contained MIC of NiO NPs (35 µg/mL), which resulted in a significant decrease in S. aureus counts since at day 21 of cheese ripening it was not detected (<10 CFU/g). Overall, the current study indicated that the addition of yoghourt starter culture and NiO NPs during the processing of Domiati cheese could be useful candidates against S. aureus and enterotoxin production in the dairy industry.

Effectiveness of raw bacteriocin produced from lactic acid bacteria on biofilm of methicillin-resistant Staphylococcus aureus.

Probiotics are proven beneficial to health since they enhance immunity against dangerous pathogens and increase resistance to illness. Bacteriocin produced by lactic acid bacteria (LAB), demonstrates a broad inhibitory spectrum and therapeutic potential. This study aimed to isolate LAB-producing bacteriocin and investigate the effect of crude bacteriocin on biofilm from methicillin-resistant Staphylococcus aureus (MRSA). This study used randomly collected 80 white soft local cheeses (40 each from cows and sheep) from different supermarkets in Basrah Province. The obtained samples were cultured and the bacterial suspension of S. aureus was prepared at 1.5 × 108 cells/mL. The crude bacteriocin extracted from LAB was obtained, and the tube was dried and inverted to detect the biofilm loss at the bottom. There were 67 (83.75%) LAB isolates. Among 40 milk samples collected directly and indirectly, there were 36 (83.33%). Staphylococcus aureus isolates based on conventional bacteriological analysis and biochemical tests. Molecular testing was conducted to identify LAB and MRSA. Depending on genotypic results, the effect of white soft local cheese (cows and sheep) and the amplification results of the 16S rRNA gene were detected in 46 LAB isolates from white soft local cheese from cows and sheep. Based on the molecular identification of the mecA, results on Staphylococcus determined that only 2 of 36 isolates of S. aureus carried the mecA. Moreover, there were 26 (86.66%) isolates (MRSA) from samples of raw milk from local markets and subclinical mastitis in cows. The ability of LAB isolates was tested. The effects of bacteriocin production on preventing biofilm growth and formation were investigated. Results demonstrated that bacteriocin has high activity. Microtiter plates applied to investigate the ability of S. aureus to produce biofilms revealed that all isolates were either weak or moderate biofilm producers, with neither non-biofilm nor strong biofilm producers found among the tested isolates. Lactic acid bacteria demonstrate a high ability to produce bacteriocin. Crude bacteriocin from LAB has a restrictive effect on biofilms produced by MRSA; thus, it can be used to reduce the pathogenicity of this bacterium.

Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding

Bacillus cereus is one of the foodborne pathogens that is incriminated in several outbreaks worldwide. The objectives of the current study were first to determine the prevalence of B. cereus-contaminated milk and dairy products retailed in Egypt. Secondly, the antimicrobial resistance profiling and virulence-associated genes of the recovered B. cereus isolates were assessed. Finally, natural and eco-friendly natural additives such as d-tryptophan and l-ascorbic acid were used for controlling the viability of Bacillus cereus spores. A total of 200 samples including market raw milk, Ultra-Heat Treated (UHT) milk, Kariesh cheese, soft white cheese (Damietta), and rice pudding, 50 of each were examined. The results of our study indicated that 31% of the examined dairy samples were contaminated with B. cereus. Surprisingly, 90% of the isolates showed multidrug-resistance against ampicillin, amoxicillin, oxacillin, and streptomycin. The molecular characterization revealed that 15 isolates harbored both hemolytic and non-hemolytic enterotoxin genes. Co-treatment of B. cereus spores-contaminated rice pudding with d-tryptophan at a concentration of 40 mM and l-ascorbic acid at a concentration of 3% revealed a significant reduction (P < 0.05) in the spore growth. Therefore, d-tryptophan and l-ascorbic acid are considered promising eco-friendly food preservatives with anti-B. cereus effects in the dairy industry.

Incorporating Ginger Oil Extracts to Optimize the Chemical Composition, Sensory Evaluation, and Antimicrobial Efficacy of Soft White Cheese: A Novel Approach

Incorporating Ginger Oil Extracts to Optimize the Chemical Composition, Sensory Evaluation, and Antimicrobial Efficacy of Soft White Cheese: A Novel Approach