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Showing 1 to 10 of 10 for “"Queso Fresco"”.
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Characterization of US Queso Fresco and endolysins for Queso Fresco implementation
Queso Fresco (QF) is a white, soft, and crumbly fresh Hispanic-style cheese. QF is also the most widespread Hispanic-style cheese in the United States. Possessing a near neutral pH, low salt content, and high moisture content, QF’s intrinsic properties support the survival and growth of a number of …
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Improving the efficacy of nisin to control Listeria monocytogenes in queso fresco
… other Latin American countries. In particular, Queso Fresco (QF) is the most widespread HSC in the United States. Most of the HSC are characterized by being fresh, having a delicate flavor and texture, and a short-shelf life that requires to store them under refrigeration. Different from aged …
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Understanding PlyP100: A precision fermentation product to improve the safety of queso fresco
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2027-05-01
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Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients
Soft-style fresh Hispanic cheeses like “queso fresco” are generally prepared through minimal processing and recent outbreaks have shown that they can be a vehicle of transmission of L. monocytogenes, Salmonella, and E. coli O157:H7. Currently there are no available treatments to reduce …
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Lactoperoxidase System Effects on Escherichia Coli K-12 in the Manufacture of a High Moisture and High pH Cheese (Queso Fresco)
… for pasteurization. Eighteen lots of Queso Fresco, a soft variety of Mexican cheese, were manufactured after the inoculation of the processed milk with Escherichia coli K-12 ATCC 23716 at high and low inoculum levels (> 100,000 and </strong></p>
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Determinación de la multirresistencia microbiana del Staphylococcus aureus, aislado a partir de diferentes fuentes que intervienen en la elaboración del queso fresco artesanal proveniente de dos queserías
… fuentes que intervienen en la elaboración del queso fresco artesanal, proveniente de dos queserías, ubicadas en San José Villanueva, departamento de La Libertad. Primero se realizó una guía de observación utilizando una lista de chequeo, para verificar las condiciones higiénicas de las …
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Estudio preliminar de microorganismos más comunes en leche y sus derivados elaborados en condiciones artesanales
… representativas de leche cruda, 10 muestras de queso fresco y 10 muestras de crema y en el control se procesaron leche, queso fresco y crema. Con el propósito de determinar niveles de microorganismos indeseables teniéndose en cuenta el recuento total de bacterias; recuento total de coliformes; …
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In vitro model development for novel prevention measures against foodborne pathogens
… Listeria monocytogenes. Soft cheeses such as queso fresco are linked to approximately a quarter of US listeriosis cases annually, largely due to a lack of intrinsic factors within these cheeses (e.g. high acidity or salt, low moisture) that would prevent listerial growth. Given the ability of …
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Caracterización del queso de Cameros: Evolución de parámetros físicoquímicos y microbiológicos durante su maduración
En muestras de leche y queso de Cameros, obtenidas de queserías de la Sierra de Cameros (Comunidad Autónoma de la Rioja), se estudiaron las características fisicoquímicas, microbiológicas y sensoriales. Es un queso fresco elaborado con leche pasterizada de cabra y coagulación enzimática, de pH 6,3 …
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Fabrication of self-assembled zein nanoparticles via microfluidic chip and ultrasonic treatment
… nanoparticles against Listeria monocytogenes in Queso Fresco were measured. As the concentration of OSA modified starch increased, the encapsulation efficiency and anti-microbial activity of nisin increased. Zein nanoparticles were also formed via ultrasonic treatment with the different initial …