Microbiological and Nutritional Qualities of Dairy Products: Nono and Wara

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Unknown venue

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers

  No identifiers available.

• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Examination of the microbial status of selected indigenous fermented foods in Nigeria

  2002cited by this paper
• Microbial hazards in food

  1998cited by this paper
• EVALUATION OF NISIN FOR THE PRESERVATION OF NONO ‐ A NIGERIAN FERMENTED MILK PRODUCT

  1996cited by this paper
• The Fifth Kingdom

  1987cited by this paper
• Official Methods of Analysis

  1980cited by this paper
• Determination of food carbohydrates

  1976cited by this paper
• Bergey's Manual of Determinative Bacteriology.

  1975cited by this paper
• Principles of industrial microbiology

  1966cited by this paper
• The chemical analysis of foods

  1962cited by this paper
• Bergey's Manual of Determinative Bacteriology (5th ed.)

  1939cited by this paper

• Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono—A West African Fermented Dairy Product

  2024cites this paper
• Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

  2024cites this paper
• Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

  2023cites this paper
• Microbiological Safety of Toasted Ukwa (African Breadfruit) Snack Sold in Aba, South-Eastern Nigeria

  2022cites this paper
• Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin

  2022cites this paper
• Microwave Heat Treatment Effects on the Microbial Profile of Some Ready-To-Eat Street Vended Snacks

  2022cites this paper
• The occurrence of antibiotic-resistant enteric bacteria in Selected Nigerian traditional dairy products

  2022cites this paper
• Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

  2021cites this paper
• Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono

  2021cites this paper
• SURVEY AND FOURIER TRANSFORM INFRARED MICROSCOPY (FTIR) ANALYSIS OF YEASTS ISOLATED FROM DAIRY PRODUCTS IN OSOGBO METROPOLIS

  2021cites this paper
• Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk

  2021cites this paper
• Evaluation of nutritional quality and mineral composition of fermented milk (nono) sold in Kano, north-western Nigeria

  2021cites this paper
• Bacteriological quality of Nono, a milk product sold at retail outlets in Federal Capital Territory, Nigeria

  2020influential citation
• Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda

  2020cites this paper
• Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments

  2020cites this paper
• Enumeration of coliforms in fermented milk product (nono) sold in Samaru, Kaduna State, Nigeria

  2019cites this paper
• Pathogenic Microbes Growth Pattern Analysis in Staple Suya Meat Consumption Using the Bayesian Networks

  2019cites this paper
• Isolation and characterization of microorganisms associated with soft cheese produced from sheep milk using different coagulants

  2019cites this paper
• Evaluation of the Microbial Quality of ‘Nono’ Sold in Mangu Local Government Area of Plateau State, Nigeria

  2018cites this paper
• Effect of different biocoagulants on the microbial quality and mineral composition of West African cheese produced from sheep milk

  2018cites this paper
• I PREVALENCE OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN READY-TO-EAT FRESH MILK AND FRESH MILK PRODUCTS INMILK MARKETS IN ACCRA. BY PAA KWEKU BAFFOE

  2018cites this paper
• Research Tools and Methods for the Analysis of Microbiota in Dairy Products

  2018cites this paper
• Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria

  2017cites this paper
• EVALUATION OF SOME FERMENTED MILKS SOLD IN ALEXANDRIA CITY

  2017influential citation
• Microbiological Characteristics of Traditionally Fermented Milk (Roub) Manufactured and Sold in Khartoum State, Sudan

  2017cites this paper
• Hygienic quality of "Rayeb", a traditional Tunisian fermented cow's milk.

  2016cites this paper
• Evaluation of Microbiological Quality of Indigenous Dahi from Eastern Nepal

  2016cites this paper
• Surveillance of bacteriological safety of “ Wara ” ( curdled milk ) and antibacterial susceptibility of the isolated bacteria

  2016cites this paper
• Production of Yoghurt Analogue from Soy Milk and Different Fermented Cereal Based Water Filtrates (Omi ogi)

  2016influential citation
• Proximate composition and antibiotic resistant

  2016cites this paper
• Effect of Gamma Irradiation on the Bacteriological and Sensory Analysis of Raw Whole Milk under Refrigeration

  2015cites this paper
• Studies on incidence and antibiotic susceptibility pattern of bacterial pathogens in dairy products

  2015cites this paper
• Mycotoxigenic Fungi and Mycotoxin Contamination of Traditionally Fermented Milk (Mursik) in Soliat Location Kericho County, Kenya.

  2015influential citation
• Rural farm families probable acceptability of small ruminants milk for consumption in Ogun State

  2015cites this paper
• Bacteriological examination of fresh cow milk and fura de nunu using rapid dye reduction test

  2015cites this paper
• Prevalence Of B.cereus In Uncontrolled Fermented Cow-Milk And The Influence Of pH And Temperature On Its Survival During Storage

  2014cites this paper
• A RESEARCH ON EXISTENCE AND SPECIAL ACTIVITIES OF ACINETOBACTER IN DIFFERENT CHEESE

  2014cites this paper
• Microbiological assessment of kunun-zaki marketedin Abuja Municipal Area Council (AMAC) in The Federal Capital Territory (FCT), Nigeria

  2014cites this paper
• Assessment of local methods of processing for the preservation of the physico-chemical properties and microbiological quality of two local cheeses in Ilorin, Nigeria.

  2014cites this paper
• Bacteriological Quality Assessment of Nigerian Non Alcoholic Beverage (Kunun-zaki) Sold in Keffi Metropolis, Nigeria

  2014cites this paper
• Bacteriological study of raw and unexpired pasteurized cow's milk collected at the dairy farms and super markets in Sari city in 2011

  2013cites this paper
• Microbiome of madila - a southern-african fermented milk product

  2013cites this paper
• Microbiological and chemical qualities of cream-filled pastries sold in Kerman city confectioneries, southeast of Iran.

  2013cites this paper
• Quality attributes of cheese produced from three Nigeria cattle breeds

  2013cites this paper
• Effect of temperature and salt on the quality of waragashi cheese during storage in Benin Republic

  2012influential citation
• Prevalence, distribution and antibiotic resistance pattern among enterococci species in two traditional fermented dairy foods

  2012cites this paper
• MICROBIAL CONTAMINANTS ASSOCIATED WITH FERMENTED MILK "NUNU" SOLD IN MAKURDI METROPOLIS, BENUE STATE OF NIGERIA

  2011cites this paper
• Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product 'Mish' During Storage

  2010cites this paper
• Enumeration and Identification of Microflora in Roub, A Sudanese Traditional Fermented Dairy Product

  2010cites this paper
• Chemical composition of mish "a traditional fermented dairy product" from different plants during storage.

  2010cites this paper
• Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures

  2009cites this paper
• Hygienic quality of local traditional fermented skimmed milk (Laban Rayb) sold in Egypt.

  2009cites this paper
• Evaluation of Hygienic and Mycological Quality of Local Cheese Marketed in Benin

  2009influential citation
• CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK

  2009cites this paper
• Use of alternative raw materials for yoghurt production

  2008cites this paper
• Biochemical Changes in Camel Milk Fermented by Bacterial Starter Cultures

  2007influential citation
• African Traditional Fermented Foods

  year unknowncites this paper
• Physiochemical composition and microbial load of some branded yoghurt sold in Addis Ababa and Bishoftu city, Ethiopia

  year unknowncites this paper