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Lactose-free milk and milk substitutes based on soy, oat, or rice are widely marketed to lactose-intolerant consumers. In this study, 400 MHz 1H nuclear magnetic resonance (NMR) spectroscopy was used in the context of food surveillance to validate the “lactose-free” claims labeled on these...
Despite the increasing economic importance of goat’s milk in Europe, no current data on the chemical composition and physical properties of this milk species are available in Austria. Thus, milk samples of six dairy goat breeds in Austria (Bunte Deutsche Edelziege, Pinzgauer Ziege, Saanenziege,...
Species of Lactobacillus are widely used as starter cultures in the dairy industry and have been reported to play a significant role in the production of bioactive peptides in fermented dairy products. The aim of the present study was to screen selected strains of Lactobacillus for their ability...
Recently, the European Food Safety Authority proposed that each EU member state should conduct a survey of Listeria monocytogenes in soft cheeses for sale in retail outlets. Hence, retail samples of soft cheeses in Greece (n = 137) were analyzed qualitatively and quantitatively for both L....
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