Schoder, Dagmar; Melzner, Daniela; Schmalwieser, Alois; Zangana, Abdoulla; Winter, Petra; Wagner, Martin
2011-06-01
The aim of this study was to determine the transmission routs of Listeria spp. in dairy farms manufacturing fresh cheese made from ovine and caprine raw milk and to evaluate the impact of Listeria monocytogenes mastitis on raw milk contamination. Overall, 5,799 samples, including 835 environmental samples, 230 milk and milk product samples, and 4,734 aseptic half-udder foremilk samples were collected from 53 dairy farms in the dairy intensive area of Lower Austria. Farms were selected for the study because raw milk was processed to cheese that was sold directly to consumers. A total of 153 samples were positive for Listeria spp., yielding an overall prevalence of 2.6%; L. monocytogenes was found in 0.9% of the samples. Bulk tank milk, cheese, and half-udder samples were negative for Listeria spp. Because none of the sheep and goats tested positive from udder samples, L. monocytogenes mastitis was excluded as a significant source of raw milk contamination. L. monocytogenes was detected at 30.2% of all inspected farms. Swab samples from working boots and fecal samples had a significantly higher overall prevalence (P < 0.001) of L. monocytogenes (15.7 and 13.0%, respectively) than did swab samples from the milk processing environment (7.9%). A significant correlation was found between the prevalence of L. monocytogenes in the animal and in the milk processing environment and the silage feeding practices. Isolation of L. monocytogenes was three to seven times more likely from farms where silage was fed to animals throughout the year than from farms where silage was not fed to the animals.
The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese
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Nevijo Zdolec
2007-04-01
Full Text Available Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins. Taking this in consideration, the objective of this study was to investigate the composition of lactic acid bacteria population in fresh cow cheeses taken from local markets, as well as their antimicrobial capacity. Lactic acid bacteria counts were determined according to ISO 1524:1998 method, biochemical determination using API 50 CHL system, and inhibitory activity against L. monocytogenes NCTC 10527 by agar well diffusion assay. Lactic acid bacteria count in fresh cow cheeses (n=10 ranged from 5.87 to 8.38 log10 CFU g-1. Among 52 MRS isolates collected, 61.54 % were assigned to the Lactococcus lactis subsp. Lactis species, 23.07 % Lactobacillus helveticus, 11.54 % Leuconostoc mesenteroides subsp. cremoris and 3.85 % Leuconostoc mesenteroides subsp. mesenteroides. Antilisterial activity was found in 18 isolates.
Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production
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Andreja Leboš Pavunc
2012-01-01
Full Text Available The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence, the aim of this research is to isolate and characterize dominant lactic acid bacteria (LAB in artisan fresh cheese and to evaluate their capacity as autochthonous starter cultures for fresh cheese production. Fifteen most prevalent Gram-positive, catalase-negative and asporogenous bacterial strains were selected for a more detailed characterization. Eleven lactic acid bacterial strains were determined to be homofermentative cocci and four heterofermentative lactobacilli. Further phenotypic and genotypic analyses revealed that those were two different LAB strains with high acidifying and proteolytic activity, identified as Lactobacillus fermentum A8 and Enterococcus faecium A7. These two autochthonous strains, alone or in combination with commercial starter, were used to produce different types of fresh cheese, which were evaluated by a panel. Conventional culturing, isolation, identification and PCR-denaturing gradient gel electrophoresis (PCR-DGGE procedures, applied to the total fresh cheese DNA extracts, were employed to define and monitor the viability of the introduced LAB strains and their effect on the final product characteristics. Production of fresh cheese using a combination of commercial starter culture and selected autochthonous strains resulted in improved sensorial properties, which were more similar to the ones of spontaneously fermented fresh cheese than to those of cheese produced with only starter culture or selected strains. After 10 days of storage, that cheese retained the best sensorial properties in comparison with all other types of cheese. The presence of inoculated autochthonous and starter cultures and their identification was demonstrated by DGGE analysis. The obtained
Staphylococcus aureus entrance into the dairy chain: Tracking S. aureus from dairy cow to cheese
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Judith Kümmel
2016-10-01
Full Text Available Staphylococcus aureus is one of the most important contagious mastitis pathogens in dairy cattle. Due to its zoonotic potential, control of S. aureus is not only of great economic importance in the dairy industry but also a significant public health concern. The aim of this study was to decipher the potential of bovine udder associated S. aureus as reservoir for S. aureus contamination in dairy production and processing. From 18 farms, delivering their milk to an alpine dairy plant for the production of smeared semi-hard and hard cheese. 1176 quarter milk (QM samples of all cows in lactation (n = 294 and representative samples form bulk tank milk (BTM of all farms were surveyed for coagulase positive (CPS and coagulase negative Staphylococci (CNS. Furthermore, samples from different steps of the cheese manufacturing process were tested for CPS and CNS. As revealed by chemometric-assisted FTIR spectroscopy and molecular subtyping (spa typing and multi locus sequence typing, dairy cattle represent indeed an important, yet underreported, entrance point of S. aureus into the dairy chain. Our data clearly show that certain S. aureus subtypes are present in primary production as well as in the cheese processing at the dairy plant. However, although a considerable diversity of S. aureus subtypes was observed in QM and BTM at the farms, only certain S. aureus subtypes were able to enter and persist in the cheese manufacturing at the dairy plant and could be isolated from cheese until day fourteen of ripening. Farm strains belonging to the FTIR cluster B1 and B3, which show genetic characteristics (t2953, ST8, enterotoxin profile: sea/sed/sej of the recently described S. aureus genotype B, most successfully contaminated the cheese production at the dairy plant. Thus our study fosters the hypothesis that genotype B S. aureus represent a specific challenge in control of S. aureus in the dairy chain that requires effective clearance strategies and hygienic
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Danielle N. Furtado
2015-03-01
Full Text Available Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi, isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB. However, this effect did not differ significantly from that obtained with a non-bacteriocinogenic Lc. lactis strain. Addition of nisin (12.5 mg/kg caused a rapid decrease in the number of viable L. monocytogenes in the cheeses, suggesting that further studies with the purified bacteriocin DF4Mi may open new possibilities for this strain as biopreservative in dairy products.
Autochthonous cheeses of Bosnia and Herzegovina
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Zlatan Sarić
2003-04-01
Full Text Available Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations. Geographical occasions and rich mountain pastures created a certain participation of ewe's milk cheeses. Communicative isolation of hilly-mountain regions resulted in "closed" cheese production in small households. Autochthonous cheeses in Bosnia and Herzegovina have various origins. Different cheeses are produced in different parts of Bosnia and Herzegovina. There are : Travnički cheese, Masni (fat cheese, Presukača, Sirac, Livanjski cheese, Posni (lean cheese, "Suvi" (dry cheese or "Mješinski" full fat cheese matured in sheepskin bag, fresh sour milk cheese "Kiseli" and dried sour milk cheese "Kiseli", Zajednica, Basa, Kalenderovački cheese and goat's milk cheeses (Hard and White soft goat's milk cheese, "Zarica" and Urda. Besides above-mentioned types of cheese in Bosnia and Herzegovina some other autochthonous dairy products are produced: Kajmak (Cream, Maslo (Rendered butter and Zimsko kiselo mlijeko (Winter sour milk. The specificity in Bosnia and Herzegovina is that autochthonous dairy products are still mainly both produced and consumed in small rural households. Exceptions are Travnički cheese and Kajmak that are significantly sold at market. Only Livanjski cheese is manufactured as industry dairy product.
Awad, Rezik Azab; Salama, Wafaa Mohammed; Farahat, Azza Mahmoud
2014-01-01
Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artificial, extruded, synthetic and/or filled. Processed cheese can be formulated using different types of cheese with different degree of maturation, flavorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fine paste and kept frozen until used. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and firmness of products. Feeding rats a balanced diet containing processed cheese
Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study
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Cássia Pereira de BARROS
2016-01-01
Full Text Available Abstract Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with “no added salt”, the claim “contains probiotic microorganisms” and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared that they would buy reduced salt cheese if such reduction would not compromise the flavor. The meaning of the claim “contains probiotic microorganisms” was often declared as unknown during the discussion. However, they would buy a probiotic product. In addition, it was mentioned that a premium price would be paid for such functional cheese. Participants declared that would buy goat cheese. Nevertheless, to pay a higher price over the conventional one was a controversial and debatable issue among consumers. Results revealed important implications for the development of marketing strategies for fresh cheese.
Mesophilic anaerobic digestion of a mixture of cheese whey and dairy manure
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Lo, K.V.; Liao, P.H.; Chiu, C.
1988-01-01
Mesophilic anaerobic digestion of a mixture of cheese whey and dairy manure was investigated using an anaerobic rotating biological contact reactor operated over a range of hydraulic retention time at various organic loading rates. Dairy manure provided nutrients and acted as a buffer to the cheese whey. Rates of production of methane from the mixture were between those of cheese whey and screened dairy manure and in agreement with calculated theoretical methane production rates. Methane production rate showed a linear relationship with the organic loading rate. The highest methane production rate was 3.74 liter methane litre/sup -1/ day/sup -1/. Reduction in the chemical oxygen demand ranged from 46.3% to 67.5%. Anaerobic digestion of such mixtures could be used as an initial waste treatment for cheese whey.
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Ksenija Uroić
2014-01-01
Full Text Available The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk, as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for
Ertas, Nurhan; Gonulalan, Zafer; Yildirim, Yeliz; Kum, Erhan
2010-08-15
The aim of this study was to investigate the presence of Staphylococcus aureus (S. aureus) and staphylococcal enterotoxins (SEs) genes in sheep cheese and dairy dessert samples by multiplex PCR (mPCR) technique. A total of 150 samples were analyzed consisting of 50 dairy dessert samples and 100 sheep cheese. Coagulase positive staphylococci (CPS) were found in 86 (57.3%) out of 150 analyzed samples. S. aureus were isolated from 60 (60%), 26 (52%) of sheep cheese and from of dairy desserts, respectively. Five suspected colonies were tested from each sheep cheese and dairy dessert samples for phenotypic and genotypic characterizations. A total of 430 isolates from the 86 positive samples were investigated in this study. Eighty (18.6%) isolates were characterized as S. aureus. The enterotoxin genes (sea, seb, sec, sed) were found in 13 (3.02%) out of 80 isolates. From cheese isolates, sea, seb and sed were detected in 5 (1.6%), 2 (0.6%), 1 (0.3%), respectively. From dairy dessert isolates, sea, sec and sed were detected in 3 (2.3%), 1 (0.76%), 1 (0.76%), respectively. The presence of SEs was identified in 12 (2.8%) out of 80 isolates by using ELISA technique. It was determined that these SEs had a distribution of 7 (1.6%) SEA, 2 (0.46%) SEB, 1 (0.23%) SEC, and 2 (0.46%) SED. SEs were found in 7 (2.3%) cheese and 5 (3.8%) dairy dessert isolates. In conclusion, S.aureus and their SEs were found to be present in sheep cheese and dairy desserts in this study. It is emphasized that the presence of S. aureus and their SEs genes in sheep cheese and dairy desserts may be regarded as a potential risk for human health. Copyright 2010 Elsevier B.V. All rights reserved.
Giraud, Georges; Amblard, Corinne; Thiel, Elise; Zaouche-Laniau, Martine; Stojanović, Zaklina; Pohar, Jure; Butigan, Ružica; Cvetković, Miljan; Mugosa, Boban; Kendrovski, Vladimir; Mora, Cristina; Barjolle, Dominique
2013-11-01
Western Balkan countries (WBCs) have a long-standing culinary tradition. The promotion of traditional foods may be a tool for coping with modernisation trends in such transition economies. This paper explores consumer preferences toward food in this region, focusing on a traditional fresh cow cheese locally called 'Mladi Sir'. This product was quoted in all the preliminary focus groups as a common traditional product present in the six WBCs studied: Bosnia-Herzegovina, Croatia, Macedonia, Montenegro, Serbia and Slovenia. After a literature review investigating the concept of traditional food in WBCs and the implementation of focus groups, a survey including a conjoint analysis on preferences for fresh cow cheese was carried out in 2011 to collect data from 1200 respondents. Four clusters of consumers were identified: one focused more on the local origin; one oriented more toward the scale of production (on-farm and small dairy); the third favouring low prices and the fourth preferring high prices and industrial products. Policy makers and the supply chain could take these differences in consumer preferences regarding traditional food products into account in order to develop specific strategies. © 2013 Society of Chemical Industry.
Environmental assessment of Ultra-High Pressure Homogenisation for milk and fresh cheese production
DEFF Research Database (Denmark)
Valsasina, Lucia; Pizzol, Massimo; Smetana, Sergiy
2015-01-01
Temperature (UHT) treatment and, at the same time, to lower energy consumptions through the combination of pasteurisation and homogenisation in a single process. Furthermore, the use of UHPH treated milk for the production of fresh cheese has been proven to increase shelf life days and increase yield...... This study provides an LCA of UHPH and UHT processing of milk and fresh cheese production from processing to end-of-life....
Calcium requirements from dairy foods in France can be met at low energy and monetary cost.
Drewnowski, Adam; Tang, Wesley; Brazeilles, Rémi
2015-12-14
Inadequate Ca intakes are a concern for global public health. In France, most dietary Ca is provided by dairy products: milks, fermented milks (mostly yogurts), dairy desserts and cheeses. The present dairy database (n 837) included milks (n 101), fermented milks, yogurts and other fresh dairy products (n 326), desserts (n 162) and a wide variety of cheeses (n 248). Energy and nutrient values were obtained from industry sources and the French national nutrient composition database. Retail prices were from Paris supermarkets. Products in each group were aggregated into twenty-one categories using clustering analyses. The costs in energy (kJ (kcal)), euros (€), and in SFA, added sugar and Na (defined here as nutrients to LIMit) associated with providing 120 mg of Ca (equivalent to 15 % daily value (15 % DV)) were calculated for each product group and category. The milk group supplied Ca at the lowest energy, monetary and LIM cost. Fresh plain and 'light' yogurts and fermented milks were next, followed by sweetened yogurts and flavoured milks. Light dairy desserts provided Ca with relatively few energy but were more expensive. Cheeses were a heterogeneous group. Hard cheeses (Comté) provided the most Ca per serving. Semi-hard cheeses (Camembert) and cream and blue cheeses (Roquefort) provided Ca at a cost comparable with sweetened yogurts and flavoured milks. Double cream, soft and goat cheeses were not optimal Ca sources. New value metrics can help identify affordable dairy foods that provide Ca without excessive energy or nutrients to limit. These conditions were satisfied by a wide variety of dairy products in France.
Children preferences of coloured fresh cheese prepared during an educational laboratory
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Federica Tesini
2015-12-01
Full Text Available Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educational activities are important to increase scientific knowledge and awareness. The cheese-making educational laboratory described herein involved children, adolescents, and their parents/teachers in the preparation of fresh and naturally-coloured cheeses. At the end of the activity, both the colour preference and possible relation between preference and colour of cheese prepared were investigated administering a short questionnaire.
Selection of dairy culture and changes of Podravec cheese acidity during production
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Slavko Kirin
2002-06-01
Full Text Available The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditions of cheese, thus affecting its organoleptic characteristics as well. In this work the results on control of acidity increase in Podravec cheeseproduction are presented. In the production process, a technical culture as well as identical frozen and concentrated culture, with and without auxiliary Streptococcus thermophilus for direct milk inoculation, were used. It was established that the acidity, expressed as pH value, is more intensively developed in cheeses produced with culture for direct inoculation. This was especially evident in the first phases of production i.e. before cheese salting. During salting the acidity of cheeses, in both cases, was almoust identical. Cheeses produced with identical frozen culture and auxiliary Streptococcus thermophilus culture had more pronounced acidity before salting and lower after salting in comparison with cheeses with the mentioned two cultures. Organoleptic and other characteristics of mature cheeses were identical.
Acceptance and storage of fresh cheese made with essential oils
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Joelmir Grassi Presente
2017-08-01
Full Text Available The aim of this work was to evaluate the acceptance and conservation of Minas fresh cheese with essential oils added of oregano and ginger in its formulation. The quality of the milk used as raw material was evaluated for pH, acidity, alizarol, total solids, density, and total microbial load. The cheeses produced were characterized as pH, acidity, moisture, lipids, proteins and ashes. The cheeses were also evaluated by sensorial affective tests using hedonic and attitude scales, in order to determine the acceptance and purchase intention by judges. The count of total aerobic mesophilic microorganisms was used to estimate the shelf-life of cheeses. The milk used as raw material is presented within the quality standards required by legislation. The cheeses made with essential oils showed pH and acidity around 6.9 and 0.87%, respectively, 57.6% moisture, 31.3% lipids, 11.4% protein and 0.9% ash. The cheese added essential oil of oregano and the control cheese were those given by the judges the best values for acceptance (7.5 and 7.6, respectively and purchase intention (4.2 and 4.4 respectively. Regarding the estimated shelf-life, the cheeses added essential oil of oregano and ginger had lower overall microbial load values compared to the control (no oil and mixed (two oils addition, presented counts values with up 106 UFC/g only from the 28th day of storage.
Bergamaschi, Matteo; Bittante, Giovanni
2017-08-01
In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.
Herrera, Fanny C; García-López, María-Luisa; Santos, Jesús A
2016-10-01
The aim of this study was the characterization of a collection of 8 methicillin-resistant Staphylococcus aureus (MRSA) isolates, obtained from samples of fresh cheese (Doble Crema) produced from raw cow milk in small dairies in Colombia. All the isolates harbored the mecA and Panton-Valentine leukocidin (PVL) genes, presented with SCCmec type IV, and belonged to multilocus sequence type 8 and spa type 024. Seven isolates presented 3 closely related pulsed-field gel electrophoresis profiles. Three of them carried the staphylococcal enterotoxin B gene. The isolates were resistant to cefoxitin, oxacillin, penicillin, and ampicillin and susceptible to all non-β-lactams antibiotics tested, with minimum inhibitory concentration values for oxacillin of 4 to 8mg/L. The isolates belonged to the community-acquired MRSA group, suggesting a human source of contamination. The risk of human infection by MRSA via contaminated foods is considered low, but contaminated food commodities can contribute to the worldwide dissemination of clones of community-acquired MRSA. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
COTTAGE CHEESE PRODUCTS FUNCTIONALITY
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L. V. Golubeva
2015-01-01
Full Text Available Cottage cheese products holds a significant place among the dairy and milk-containing products. The range of products includes cheese: cheese, pastes, creams, cakes, etc. Such diversity can be attributed to their popularity among the population and benefit brought by the body from regular use. Curd protein is much better and easier to digest by the body than protein fish, meat or milk. Rich curd products lysine and methionine. Minerals contained in cheese products have a positive effect on bone formation and structure of tissues. The composition of curd products, in addition to cheese and dairy ingredients may include non-dairy ingredients origin. Today, for the production of cheese products use the most advanced technologies to further enrich its structure and significantly improve the nutritional value. Pine nut is widely used in the manufacture of many dairy products. But, in most cases, the production of dairy products as a filler used pine nut cake, which deprives the finished product valuable cedar oil. The authors proposed a technology for producing curd product with the addition of pine nuts and honey (pine nuts and fructose. Compatible with cream cheese filling insertion determined sensory organoleptic point scale. he optimum dosage of components: pine nuts – 5 %, honey – 10 % fructose – 7 %. Technological process of cottage cheese product is different from the traditional operations training components and their introduction into the finished cheese. Identify indicators of quality of the new product. Production of curd products thus expanding the range of dairy products functional orientation.
Dokkum, W. van; Guéronnière, V. dela; Schaafsma, G.; Bouley, C.; Luten, J.; Latgé, C.
1996-01-01
True fractional Ca absorption from six foods was measured in twelve normal healthy women, aged 20-29 years. The tested foods were commercially available fresh cheese, fresh cheese prepared by new technology and rich in Ca, similar cheese with added Fe, enteral food, mineral water alone and combined
International Nuclear Information System (INIS)
Badr, Hesham M.
2011-01-01
The effectiveness of gamma irradiation on the inactivation of Mycobacterium paratuberculosis, Mycobacterium bovis and Mycobacterium tuberculosis in fresh soft cheese that prepared from artificially inoculated milk samples was studied. Irradiation at dose of 2 kGy was sufficient for the complete inactivation of these mycobacteria as they were not detected in the treated samples during storage at 4±1 o C for 15 days. Moreover, irradiation of cheese samples, that were prepared from un-inoculated milk, at this effective dose had no significant effects on their gross composition and contents from riboflavin, niacin and pantothenic acid, while significant decreases in vitamin A and thiamin were observed. In addition, irradiation of cheese samples had no significant effects on their pH and nitrogen fractions contents, except for the contents of ammonia, which showed a slight, but significant, increases due to irradiation. The analysis of cheese fats indicated that irradiation treatment induced significant increase in their oxidation parameters and contents from free fatty acids; however, the observed increases were relatively low. On the other hand, irradiation of cheese samples induced no significant alterations on their sensory properties. Thus, irradiation dose of 2 kGy can be effectively applied to ensure the safety of soft cheese with regards to these harmful mycobacteria. - Highlights: → We examined the effectiveness of gamma irradiation on inactivation of Mycobacterium paratuberculosis, Mycobacterium bovis and Mycobacterium tuberculosis in fresh soft cheese. → Irradiation at dose of 2 kGy was sufficient for complete inactivation of these mycobacteria. → Irradiation of cheese samples induced no significant alterations on their sensory properties.
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Badr, Hesham M., E-mail: heshambadr_aea@yahoo.co.uk [Atomic Energy Authority, Nuclear Research Center, Abou Zaabal, P.O. Box 13759 Cairo (Egypt)
2011-11-15
The effectiveness of gamma irradiation on the inactivation of Mycobacterium paratuberculosis, Mycobacterium bovis and Mycobacterium tuberculosis in fresh soft cheese that prepared from artificially inoculated milk samples was studied. Irradiation at dose of 2 kGy was sufficient for the complete inactivation of these mycobacteria as they were not detected in the treated samples during storage at 4{+-}1 {sup o}C for 15 days. Moreover, irradiation of cheese samples, that were prepared from un-inoculated milk, at this effective dose had no significant effects on their gross composition and contents from riboflavin, niacin and pantothenic acid, while significant decreases in vitamin A and thiamin were observed. In addition, irradiation of cheese samples had no significant effects on their pH and nitrogen fractions contents, except for the contents of ammonia, which showed a slight, but significant, increases due to irradiation. The analysis of cheese fats indicated that irradiation treatment induced significant increase in their oxidation parameters and contents from free fatty acids; however, the observed increases were relatively low. On the other hand, irradiation of cheese samples induced no significant alterations on their sensory properties. Thus, irradiation dose of 2 kGy can be effectively applied to ensure the safety of soft cheese with regards to these harmful mycobacteria. - Highlights: > We examined the effectiveness of gamma irradiation on inactivation of Mycobacterium paratuberculosis, Mycobacterium bovis and Mycobacterium tuberculosis in fresh soft cheese. > Irradiation at dose of 2 kGy was sufficient for complete inactivation of these mycobacteria. > Irradiation of cheese samples induced no significant alterations on their sensory properties.
Cárdenas, Nivia; Calzada, Javier; Peirotén, Angela; Jiménez, Esther; Escudero, Rosa; Rodríguez, Juan M; Medina, Margarita; Fernández, Leónides
2014-01-01
Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both L. salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the L. salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L. salivarius CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L. salivarius-associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two L. salivarius strains analyzed in this study.
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Nivia Cárdenas
2014-01-01
Full Text Available Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2 isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both L. salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the L. salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L. salivarius CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L. salivarius-associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two L. salivarius strains analyzed in this study.
Ergonomic evaluation of cheese production process in dairy industries
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Luciano Brito Rodrigues
2008-07-01
Full Text Available The present work consisted of an analysis of work conditions aspects in small dairy industries from southwest region of Bahia state. The study considered the analysis of environmental variables and the organization of the work in the production process of cheeses. The analysis was performed by means of observations in loco and measurement of the environmental variables related to noise, illumination and temperature. The main problems are related to posture and inadequate illumination. The parameters were evaluated according to the norms and legislation available in order to propose suggestions for the identified problems, objectifying the comfort and safety of workers and the consequent improvement of activities developed in these industries. Keywords: Ergonomics, Dairy industries, Environmental comfort.
Application of common packaging materials in the probiotic fresh cheese production
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Mirela Iličić
2016-03-01
Full Text Available The aim of this work was to investigate the application of common packaging materials polypropylene (PP and polystyrene (PS in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardized milk fat content of 2.3 g/100 g including the application of two cultures (probiotic and traditional. The samples were packed in the PP and PS cups and stored at 4 ºC for 30 days. The observed permeability of gases through the two applied packaging materials was significantly different. Cheese samples were analysed for microbiological properties whereby lactic acid bacteria, Bifidobacterium sp. and aerobic mesophilic bacteria (AMB were determined. Packaging materials showed no significant effect on the content of ascorbic acid which is known to be sensitive to the presence of oxygen.
Buňková, Leona; Adamcová, Gabriela; Hudcová, Kateřina; Velichová, Helena; Pachlová, Vendula; Lorencová, Eva; Buňka, František
2013-11-01
The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely in 55 cheeses made in small-scale farms and in 57 fermented dairy products. The products were tested at the end of their shelf-life period. Neither tryptamine nor phenylethylamine was detected in the monitored samples; histamine was found only in four cheese samples containing up to 25mg/kg. The contents of spermine and spermidine were low and did not exceed the values of 35 mg/kg. Significant amounts of tyramine, putrescine, and cadaverine occurred especially in cheeses produced from ewe's milk or in long-term ripened cheeses. In about 10% of the tested cheeses, the total concentration of all the monitored biogenic amines and polyamines exceeded the level of 200mg/kg, which can be considered toxicologically significant. In fermented dairy products, the tested biogenic amines occurred in relatively low amounts (generally up to 30 mg/kg) that are regarded safe for the consumer's health. Copyright © 2013 Elsevier Ltd. All rights reserved.
Physical, chemical and texture characteristics of Aro cheese
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González, M.L.
2017-10-01
Full Text Available In 2016, Mexico’s total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color, chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat, and texture (hardness, springiness, adhesiveness and cohesiveness. No difference was found in weight, diameter, height, and color (L* and b*. However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.
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Isaac Olufemi Olatoye
2016-09-01
Full Text Available Background and Aim: There are global public health and economic concerns on chemical residues in food of animal origin. The use of antibiotics in dairy cattle for the treatment of diseases such as mastitis has contributed to the presence of residues in dairy products. Penicillin residues as low as 1 ppb can lead to allergic reactions and shift of resistance patterns in microbial population as well as interfere with the processing of several dairy products. Antibiotic monitoring is an essential quality control measure in safe milk production. This study was aimed at determining antibiotic residue contamination and the level of penicillin in dairy products from Fulani cattle herds in Oyo State. Materials and Methods: The presence of antibiotic residues in 328 samples of fresh milk, 180 local cheese (wara, and 90 fermented milk (nono from Southwest, Nigeria were determined using Premi® test kit (R-Biopharm AG, Germany followed by high-performance liquid chromatography analysis of penicillin-G residue. Results: Antibiotic residues were obtained in 40.8%, 24.4% and 62.3% fresh milk, wara and nono, respectively. Penicillin-G residue was also detected in 41.1% fresh milk, 40.2% nono and 24.4% wara at mean concentrations of 15.22±0.61, 8.24±0.50 and 7.6±0.60 μg/L with 39.3%, 36.7% and 21.1%, respectively, containing penicillin residue above recommended Codex maximum residue limit (MRL of 5 μg/L in dairy. There was no significant difference between the mean penicillin residues in all the dairy products in this study. Conclusion: The results are of food safety concern since the bulk of the samples and substantial quantities of dairy products in Oyo state contained violative levels of antibiotic residues including penicillin residues in concentrations above the MRL. This could be due to indiscriminate and unregulated administration of antibiotics to dairy cattle. Regulatory control of antibiotic use, rapid screening of milk and dairy farmers
Choi, HeeJeong; Kim, Soo-Jin; Lee, Sang-Yoon; Choi, Mi-Jung
2017-01-01
The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether W 1 /O/W 2 double emulsions can be used to enhance the saltiness of cheese without increasing the salt content (W 1 is distilled water or 1% abalone hydrolysate, and W 2 is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion (W 1 = distilled water, W 2 = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion (W 1 is water and W 2 is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.
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Dalana Cecília Hanauer
2017-08-01
Full Text Available The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh. The production of this cheese includes the salting, by offering important functions for this product. The salting is performed by adding sodium chloride (NaCl, however in excess this salt may be harmful to consumer health. Then, it was evaluated the development of tree formulations of Minas fresh cheese sheep’s milk (100% NaCl – QA; 75% NaCl and 25% potassium chloride (KCl – QB; 50% NaCl and 50% KCl – QC and they were evaluated by physical-chemical, microbiological and sensorial analyzes. A partial replacement of NaCl by KCl did not influence the moisture, protein and ash contents, pH and water activity of the cheeses. Furthermore, a 50% substitution of NaCl by KCl enabled to obtain a cheese with reduced sodium content in relation to the standard with 100% NaCl. The sensorial analysis showed that the substitution of 50% (QC and 25% (QB of NaCl by KCl did not show significant for the overall acceptance index, however, the use of KCl was perceived by the evaluators, since the formulations QB and QC differed significantly from the standard (QA. However, in the multiple comparison test there was no significant difference between the samples. Thus, the results indicated that a partial replacement of NaCl by KCl can be performed at Minas fresh cheese from sheep’smilk.
Antimicrobial Activity of Essential Oils Against Staphylococcus aureus in Fresh Sheep Cheese.
Amatiste, Simonetta; Sagrafoli, Daniele; Giacinti, Giuseppina; Rosa, Giulia; Carfora, Virginia; Marri, Nicla; Tammaro, Andreana; Bovi, Emanuela; Rosati, Remo
2014-08-28
Essential oils (EOs) are aromatic oily liquids extracted from different parts of specific plants, well known especially for their aromatic and antibacterial properties. Nowadays, EOs are exploited in the food sector mainly for their aromatic properties. Thanks to their antimicrobial activity, however, they could also be used as additives to increase the safety and the shelf-life of food products. Aim of this study was to assess the antimicrobial activity of Thymus vulgaris L. oil and of Origanum vulgare L. oil against Staphylococcus aureus both in vitro and on fresh cheese, and to determine whether the use of EOs can modify the microbiological and/or chemical-physical properties of the products. The antimicrobial activity against S. aureus in vitro was assessed by preparation of the aromatogram (diffusion in agar test), minimum inhibitory concentration test and minimum bactericidal concentration assessment. Raw sheep milk was experimentally contaminated with a strain of S. aureus ATCC 25922 and was used to produce three types of fresh cheese: without EOs, with thyme and oregano EOs (both EOs at a concentration of 1:1000). The samples were analysed on the day of production, after three and seven days. The results obtained from the tests showed that the concentration of S. aureus and the counts of lactic flora remained unchanged for all types of cheese. Even the chemical-physical parameters were constant. The results of inhibition tests on the cheese disagree with those relating to the in vitro tests. Most likely this is due to the ability of EOs to disperse in the lipids the food: the higher the fat content is, the lower the oil fraction will be able to exert the antimicrobial activity.
Rizqiati, H.; Nurwantoro; Mulyani, S.
2018-01-01
This research aimed to investigate the composition of fatty acid and cholesterol profile of Fresh and Mozarella Cheese from Pampangan Buffalo Milk. Material of this reseach was Pampangan buffalo milk and Mozarella cheese made from buffalo milk. Fatty acids composition were analyzed by [1] method. Result showed the major saturated fatty acid found in milk and Mozzarella cheese Pampangan buffalo milk were palmitic, stearic and miristic acid while the unsaturated fatty acid was oleic acid. The total amount of fatty acid in Mozarella cheese was lower than those in Pampangan buffalo milk.
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Michela Ibba
2013-09-01
Full Text Available Listeria monocytogenes harbouring niches established in the processing plant support post-process contamination of dairy products made from pasteurised or thermised milk. The present study investigated L. monocytogenes environmental contamination in two sheep’s milk cheese-making plants. Persistence of contamination in the area at higher risk was also investigated. During a one-year survey 7 samplings were carried out in each dairy plant, along the production lines of Pecorino Romano and ricotta salata cheese. A total of 613 environmental samples collected from food contact and non-food contact surfaces were analysed according to ISO 11290-1:2005 standard method. Identification of the isolated strains was carried out by polymerase chain reaction. L. monocytogenes prevalence was 23.2% in dairy A and 13.1% in dairy B, respectively. The higher prevalence rate was found in the following areas: salting, products washing, packaging, ricotta salata storage and Pecorino Romano ripening rooms. L. monocytogenes was never found in the cheese-making area. The probability of observing samples positive for the presence of L. monocytogenes was asso- ciated with dairy plant, sampling area and the period of cheese-making (P<0.001. The greater persistence of contamination over time was observed in the washing, salting, and Pecorino Romano ripening areas. The control of persistent environmental contamination relies on the identification of L. monocytogenes niches within the processing environment and the prevention of harborage sites formation. The importance of strict cleaning and sanitising procedure in controlling L. monocytogenes environmental contamination is confirmed by the lower level of contamination observed after these procedures were correctly implemented.
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
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Simonetta Amatiste
2014-08-01
Full Text Available Essential oils (EOs are aromatic oily liquids extracted from different parts of specific plants, well known especially for their aromatic and antibacterial properties. Nowadays, EOs are exploited in the food sector mainly for their aromatic properties. Thanks to their antimicrobial activity, however, they could also be used as additives to increase the safety and the shelf-life of food products. Aim of this study was to assess the antimicrobial activity of Thymus vulgaris L. oil and of Origanum vulgare L. oil against Staphylococcus aureus both in vitro and on fresh cheese, and to determine whether the use of EOs can modify the microbiological and/or chemical-physical properties of the products. The antimicrobial activity against S. aureus in vitro was assessed by preparation of the aromatogram (diffusion in agar test, minimum inhibitory concentration test and minimum bactericidal concentration assessment. Raw sheep milk was experimentally contaminated with a strain of S. aureus ATCC 25922 and was used to produce three types of fresh cheese: without EOs, with thyme and oregano EOs (both EOs at a concentration of 1:1000. The samples were analysed on the day of production, after three and seven days. The results obtained from the tests showed that the concentration of S. aureus and the counts of lactic flora remained unchanged for all types of cheese. Even the chemical-physical parameters were constant. The results of inhibition tests on the cheese disagree with those relating to the in vitro tests. Most likely this is due to the ability of EOs to disperse in the lipids the food: the higher the fat content is, the lower the oil fraction will be able to exert the antimicrobial activity.
A survey of bacteria found in Belgian dairy farm products
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N'Guessan, E.
2015-01-01
Full Text Available Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014. Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards. Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively than those observed for pressed cheeses (3% and 1% and fresh cheeses (3% and 0% (P ≥ 0.05. Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria. Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety.
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Isabella Mancuso
2014-06-01
Full Text Available Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated. The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP, that can extend the shelf life and maintain the organoleptic characteristics of ovine ricotta cheese. The aim of the present study was to evaluate the shelf life of fresh MAP-packed ovine ricotta cheese by monitoring the microbiological, chemical, physical and organoleptic characteristics of the product. Samples of a single batch were packed in MAP or vacuum packed and stored at 4°C for 24 and 7 days, respectively. Water activity, pH, physicochemical parameters and microbiological characteristics were examined. A sensory panel rated the product’s main organoleptic characteristics (colour, odour, flavour and texture. Results showed that MAP controlled the development of any unwanted microflora, but did not affect the development of intrinsic lactic floras or chemical parameters. Sensory analysis revealed that overall the MAP-packed ricotta remained acceptable for up to 15 days of storage. The vacuum-packed ricotta cheese, however, showed a progressive deterioration in organoleptic characteristics from day 5 onward and therefore had a shorter shelf life. In conclusion, the ability of MAP to extend the shelf life of a traditional regional product (such as fresh ovine ricotta cheese guarantees consumers a quality product and provides opportunities for manufacturers to expand their markets beyond national boundaries.
Bellio, A; Bianchi, D M; Vitale, N; Vernetti, L; Gallina, S; Decastelli, L
2018-06-01
This study was conducted to describe the cheese-making procedure of Fontina Protected Designation of Origin (PDO) cheese and to evaluate the behavior of Escherichia coli O157:H7 during cheese manufacture and ripening. The study was divided into 2 phases: the production of Fontina PDO cheese was monitored at 3 different dairies in the Aosta Valley and an E. coli O157 challenge was conducted at a fourth dairy. The dairies employ different commercial starter cultures for cheese making. The growth of lactic acid bacilli (LAB) and the decrease in pH were slower in the first hours and the LAB concentrations were overall higher in dairy A than in the other 2 dairies. The pH remained substantially unchanged during ripening (range 5.2 to 5.4) in all dairies. Water activity remained constant at around 0.98 until d 21, when it decreased to around 0.97 until d 80 in dairies A and B and 0.95 in dairy E. Whole raw cow milk was used for making Fontina cheese according to the standard procedure. For the experimental production, the milk was inoculated with E. coli O157:H7 at a concentration of approximately 5 log 10 cfu/mL and commercial starter cultures were used according to the Fontina PDO regulation. An increase of 2.0 log 10 cfu/g in E. coli O157:H7 was observed during the first 9.5 h of cheese making, followed by a decrease at 46 h when pH decreased to 5.4 in all trials. Fresh cheeses were salted and held at 10°C for ripening for 80 d. Water activity was decreased to 0.952 at the end of the ripening stage. The LAB concentrations declined gradually; this trend was more marked for the lactobacilli than either the thermophilic or the mesophilic lactococci. The increase in LAB count and the decrease in pH in the first hours did not seem to affect E. coli O157 growth. Ripening was found to inhibit pathogen survival, however, as seen in the reduction of 3 log 10 from the maximum concentration measured during the earlier stages of production. Copyright © 2018 American Dairy
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CRISTIANA DIACONESCU
2007-10-01
Full Text Available Recent advanced studies in the field of cheese fabrication technology include, amongother, the usage of aromatic plants and spices as a mean of improving theorganoleptic properties and as a mean of decreasing the lipidic peroxidationphenomenon. For this purpose, three types of fresh cow cheese produced by S.C.Marion Invest Trade 94 SRL, experimentally added with dill, savory and rosemary,were comparatively studied from a chemical point of view (pH, acidity, humidity, ashand a biochemical point of view(raw fat, total proteins, total cholesterol, acidphosphatase’s enzymatic activity, superoxide dismutase’s enzymatic activity, calciumcontent.From a chemical point of view, no significant differences appeared between the creamcheese types analyzed, excepting the pH( lower in the cheeses with dill and rosemaryFrom a biochemical point of view, two phenomenon can be observed: a significantdecrease of the acidic phosphatase activity in the cheeses with added dill androsemary ( positively correlating with the pH value and decreased values of the SODactivity in all cheese types.
DEFF Research Database (Denmark)
Lund, Flemming; Nielsen, A.B.; Skouboe, P.
2003-01-01
) and amplified fragment length polymorphism, (AFLP). For a sub-set of 272 P. commune isolates RAPD analysis generated 33 RAPD groups whereas AFLP profiling revealed 55 AFLP groups. This study conclusively showed that the discriminatory power of AFLP was high compared to RAPD and that AFLP fingerprinting matched...... morphotyping, P. commune isolates with identical profiles using all four typing techniques were interpreted as closely related isolates with a common origin and the distribution of these isolates in the processing environment indicated possible contamination points in the cheese dairies. The coating process...... and unpacking of cheeses with growth of P. commune seemed to cause the contamination problems. Several identical P. commune isolates remained present in the processing environment for more than 7 years in both dairies....
Sánchez-Macías, D; Morales-Delanuez, A; Moreno-Indias, I; Hernández-Castellano, L E; Mendoza-Grimón, V; Castro, N; Argüello, A
2011-12-01
The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. β-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for α(S1)-casein than for β-casein and α(S2)-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The α(S2)-casein and α(S1)-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, β-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
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Luisa Pulinas
2017-02-01
Full Text Available The present work was aimed to define and validate farmstead production of lactose- free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia. The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL, preliminarily tested using a spectrophotometric titration, showed activity equal to 4950±40 neutral lactase unit/g. The amount of lactase required to obtain the lactose-free milk was then established in triplicate laboratory trials, by adding the enzyme at concentrations of 0.7, 0.9 and 1.1 g/L in flasks containing 160 mL of raw sheep’s milk. Samples were incubated under conditions expected during milk storage and cheese-making. The residual lactose content in milk was determined by enzymatic method. The addition of lactase at concentration of 1.1 g/L of milk reduced the lactose concentration below the limit of detection (LOD of 0.06 g/L. The procedure was validated at a dairy farm, using three different batches of bulk raw sheep’s lactose-free milk that were transformed into Pecorino di Osilo cheese. The resulting whey was used to produce fresh ricotta and Ricotta mustia cheese. Raw milk and whey samples were always below lactose detection limit. The residual lactose was measured in Pecorino di Osilo cheese, after 24 hours and 30 days from production; in fresh ricotta cheese, after 48 hours; in Ricotta mustia cheese after 7 days. The determination of lactose content in cheese samples was conducted by a gas chromatography- flame ionization detection method, which showed a LOD and limit of quantification respectively of 1.8 and 5.6 mg/kg for cheese, and 1.35 and 4.2 mg/kg for both ricotta cheeses. The lactose concentration was always below the relevant LOD values in all samples. The mean concentration of galactose and glucose were respectively 13,000±2000 and 11,000±2000 mg/kg in fresh Pecorino di Osilo, 1100±300 and 1200±300 mg/kg in fresh ricotta, and 950±400 and 750
Achachlouei, B Fathi; Hesari, J; Damirchi, S Azadmard; Peighambardoust, Sh; Esmaiili, M; Alijani, S
2013-10-01
Full-fat cheese usually contains high amounts of saturated fatty acids and cholesterol, which may have negative health effects. In this study, full-fat white brined cheese, as a control sample, and experimental cheeses with olive and canola oils (T1, white brined cheese containing 50% canola oil, T2, white brined cheese containing 50% olive oil, T3, white brined cheese containing 100% canola oil and T4, white brined cheese containing 100% olive oil) were prepared from bovine milk. Physicochemical properties, lipolysis, proteolysis patterns and sensorial properties in the prepared samples were determined during 80 days of storage at 20-day intervals. Cheese incorporating vegetable oils showed lower amounts of saturated fatty acids and higher amounts of unsaturated fatty acids compared with the full-fat cheese (control) samples. Moisture, pH, lipolysis value, as assessed by the acid-degree value, and proteolysis values (pH 4.6 SN/TN% and NPN/TN%) significantly (p titrable acidity decreased during 40 days of ripening but then increased slightly. Sensory properties of white brined cheese incorporating with vegetable oils were different from those of full-fat cheese samples. White brined cheese containing olive and canola oils (100% fat substitution) received better sensory scores compared to other samples. The results showed that it is possible to replace dairy fat with olive and canola oils, which can lead to produce a new healthy and functional white brined cheese.
Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese
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Hiramoto RM
2001-01-01
Full Text Available OBJECTIVE: Analyze the infectivity and storage resistance of cysts of the ME-49 strain of Toxoplasma gondii in artificially infected bovine milk and homemade fresh cheese. METHODS: Pasteurized bovine milk was infected with 10 cysts/ml of the ME-49 strain of T.gondii and inoculated in different groups of mice, immediately or after storage at 4ºC for 5, 10 and 20 days. Homemade fresh cheese was prepared with artificially infected milk, and also tested in groups of mice, using the same storage process. Infection was identified by the presence of cysts in the brain or serological testing in challenged mice after 5 weeks, confirmed by Western Blot and histology. RESULTS: The infectivity of cysts of the ME-49 strain of T.gondii was maintained in the milk even after storage for 20 days at refrigerator temperatures. Cysts were also able to survive the production process of homemade fresh cheese and storage for a period of 10 days in the same conditions. CONCLUSIONS: These data demonstrated that milk and dairy products could be an important source of T.gondii in human contamination, reinforcing the importance of milk pasteurization before any processing or ingestion.
Bergamaschi, M; Cipolat-Gotet, C; Stocco, G; Valorz, C; Bazzoli, I; Sturaro, E; Ramanzin, M; Bittante, G
2016-12-01
Summer transhumance of dairy cows to high Alpine pastures is still practiced in many mountainous areas. It is important for many permanent dairy farms because the use of highland pastures increases milk production and high-priced typical local dairy products often boost farm income. As traditional cheese- and ricotta-making procedures in Alpine pastures are central to this dairy system, the objective of this study was to characterize the quality and efficiency of products and their relationships with the quality and availability of grass during the grazing season. The milk from 148 cows from 12 permanent farms reared on a temporary farm located in Alpine pastures was processed every 2wk during the summer (7 cheesemakings from late June to early September). During each processing, 11 dairy products (4 types of milk, 2 by-products, 3 fresh products, and 2 ripened cheeses) were sampled and analyzed. In addition, 8 samples of fresh forage from the pasture used by the cows were collected and analyzed. At the beginning of the pasture season the cows were at 233±90d in milk, 2.4±1.7 parities, and produced 23.6±5.7kg/d of milk. The milk yield decreased with the move from permanent to temporary farms and during the entire summer transhumance, but partly recovered after the cows returned to the permanent farms. Similar trends were observed for the daily yields of fat, protein, casein, lactose, and energy, as we found no large variations in the quality of the milk, with the exception of the first period of Alpine pasture. The somatic cell counts of milk increased during transhumance, but this resulted from a concentration of cells in a lower quantity of milk rather than an increase in the total number of cells ejected daily from the udder. We noted a quadratic trend in availability of forage (fresh and dry matter weight per hectare), with a maximum in late July. The quality of forage also varied during the summer with a worsening of chemical composition. The evening milk
Espadamala, A; Pallarés, P; Lago, A; Silva-Del-Río, N
2016-11-01
The aim of the present study was to describe fresh-cow handling practices and techniques used during fresh cow evaluations to identify postpartum health disorders on 45 dairy farms in California ranging from 450 to 9,500 cows. Fresh cow practices were surveyed regarding (a) grouping and housing, (b) scheduling and work organization, (c) screening for health disorders, and (d) physical examination methods. Information was collected based on cow-side observations and responses from fresh cow evaluators. Cows were housed in the fresh cow pen for 3 to 14 (20%), 15 to 30 (49%), or >31 (31%) d in milk. Fresh cow evaluations were performed daily (78%), 6 times a week (11%), 2 to 5 times a week (9%), or were not routinely performed (2%). There was significant correlation between the duration of fresh cow evaluations and the number of cows housed in the fresh pen. Across all farms, the duration of evaluations ranged from 5 to 240 min, with an average of 16 s spent per cow. During fresh cow checks, evaluators always looked for abnormal vaginal discharge, retained fetal membranes, and down cows. Dairies evaluated appetite based on rumen fill (11%), reduction of feed in the feed bunk (20%), rumination sensors (2%), or a combination of these (29%). Milk yield was evaluated based on udder fill at fresh cow checks (40%), milk flow during milking (11%), milk yield records collected by milk meters (2%), or a combination of udder fill and milk meters (5%). Depressed attitude was evaluated on 64% of the dairies. Health-monitoring exams for early detection of metritis were implemented on 42% of the dairies based on rectal examination (13%), rectal temperature (22%), or both (7%). Dairies implementing health-monitoring exams took longer to perform fresh cow evaluations. Physical examination methods such as rectal examination, auscultation, rectal temperature evaluation, and cow-side ketosis tests were used on 76, 67, 38, and 9% of dairies, respectively. Across dairies, we found large
Pappa, Eleni C; Bontinis, Thomas G; Tasioula-Margari, Maria; Samelis, John
2017-12-01
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) made from raw (RMC) or pasteurized (PMC) goat's milk without starters, were evaluated during aerobic storage at 4 o C for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the degradation of intact α s - or β-caseins, total free amino acid (FAA) contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found. Threonine, alanine and lysine were the principal FAAs. Oleic, palmitic, capric and caprylic acids, and ethyl hexonate, ethyl octanoate, ethyl decanoate, ethanol, 3-methyl butanol, phenyl ethyl alcohol and acetone were the most abundant free fatty acids and volatile compounds, respectively. Cheese lipolysis evolved slowly at 4 o C, and milk pasteurization had no significant effect on it. Mesophilic lactic acid bacteria (LAB) were predominant in fresh cheese samples. PMC samples had significantly lower levels of enterococci and enterobacteria than RMC samples, while yeasts grew at similar levels during storage at 4 o C. All cheese samples (25 g) were free of Salmonella and Listeria monocytogenes . Coagulase- -positive staphylococci exceeded the 5-log safety threshold in fresh RMC samples, whereas they were suppressed (pasteurization of raw goat milk's and utilization of commercially defined or natural mesophilic LAB starters are recommended for standardizing the biochemical, microbial and safety qualities of fresh soft Xinotyri cheese.
da Silva Sabo, Sabrina; Pérez-Rodríguez, Noelia; Domínguez, José Manuel; de Souza Oliveira, Ricardo Pinheiro
2017-09-01
Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Y lactate/lactose =1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.
The quality of processed cheeses and cheese analogues the same brand domestic and foreign production
Directory of Open Access Journals (Sweden)
Jana Bezeková
2015-08-01
Full Text Available Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed cheese analogues is not in many countries defined by legislation. The objective of this study was to determine and compare chemical properties (fat, dry matter, fat in dry matter, NaCl two samples of processed cheeses (C, D - Veselá krava and two samples cheese analogues (A, B - Kiri the same brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese analogues, too. Chemical analysis and sensory analysis were repeated four times. The results of chemical analysis shows that all rated samples processed cheeses made on Slovakia fulfilled demands declared (dry matter and fat in dry matter as producers provided on the label. The most commonly fluctuate content of NaCl from 1 to 1.24 g.100g-1. The higher coefficient of variation in the determination of NaCl (3.88% was found in processed cheeses made in France. Processed cheese and cheese analogues made in France had not specified parameters for dry matter and fat in dry matter on the label. For production cheese analogues Kiri made in Slovakia was used different raw material than Kiri made in France. The taste of products was determined by descriptors - salty, slightly sweet, milky, buttery-creamy, fatty, sour, bitter, and unknown. The interesting that Kiri made in Slovakia had stronger milky and buttery-creamy taste than cheese analogue Kiri made in France. Significant differences were found in the slighty sweet taste of processed cheeses, the most points won processed cheese Veselá krava made in Slovakia.
Guzman-Hernandez, Rosa; Contreras-Rodriguez, Araceli; Hernandez-Velez, Rosa; Perez-Martinez, Iza; Lopez-Merino, Ahide; Zaidi, Mussaret B; Estrada-Garcia, Teresa
2016-11-21
Fresh cheeses are a main garnish of Mexican food. Consumption of artisanal fresh cheeses is very common and most of them are made from unpasteurised cow milk. A total of 52 fresh unpasteurised cheeses of five different types were purchased from a variety of suppliers from Tabasco, Mexico. Using the most probable number method, 67% and 63% of samples were positive for faecal coliforms and E. coli, respectively; revealing their low microbiological quality. General hygienic conditions and practices of traditional cheese manufacturers were poor; most establishments had unclean cement floors, all lacked windows and doors screens, and none of the food-handlers wore aprons, surgical masks or bouffant caps. After analysing all E. coli isolates (121 strains) for the presence of 26 virulence genes, results showed that 9 (17%) samples were contaminated with diarrheagenic E. coli strains, 8 harboured non-O157 Shiga toxin producing E. coli (STEC), and one sample contained both STEC and diffusely adherent E. coli strains. All STEC strains carried the stx1 gene. Potential uropathogenic E. coli (UPEC) strains were isolated from 15 (29%) samples; the most frequent gene combination was fimA-agn43. Two samples were contaminated with Salmonella. The results demonstrated that unpasteurised fresh cheeses produced in Tabasco are of poor microbiological quality and may frequently harbour foodborne pathogens. Food safety authorities in Mexico need to conduct more rigorous surveillance of fresh cheeses. Furthermore, simple and inexpensive measures as establishing programs emphasizing good hand milking practices and hygienic manufacturing procedures may have a major effect on improving the microbiological quality of these food items. Copyright © 2016 Elsevier B.V. All rights reserved.
Directory of Open Access Journals (Sweden)
Eleni C. Pappa
2017-01-01
Full Text Available The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 % made from raw (RMC or pasteurized (PMC goat’s milk without starters, were evaluated during aerobic storage at 4 °C for 60 days. No statistically significant differences between the total nitrogen (TN and nitrogen fraction (% of TN contents, the degradation of intact αs- or β-caseins, total free amino acid (FAA contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found. Threonine, alanine and lysine were the principal FAAs. Oleic, palmitic, capric and caprylic acids, and ethyl hexonate, ethyl octanoate, ethyl decanoate, ethanol, 3-methyl butanol, phenyl ethyl alcohol and acetone were the most abundant free fatty acids and volatile compounds, respectively. Cheese lipolysis evolved slowly at 4 °C, and milk pasteurization had no significant effect on it. Mesophilic lactic acid bacteria (LAB were predominant in fresh cheese samples. PMC samples had significantly lower levels of enterococci and enterobacteria than RMC samples, while yeasts grew at similar levels during storage at 4 °C. All cheese samples (25 g were free of Salmonella and Listeria monocytogenes. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh RMC samples, whereas they were suppressed (<100 CFU/g in all PMC samples. Consequently, pasteurization of raw goat milk’s and utilization of commercially defined or natural mesophilic LAB starters are recommended for standardizing the biochemical, microbial and safety qualities of fresh soft Xinotyri cheese.
Hurtaud, C; Peyraud, J L; Michel, G; Berthelot, D; Delaby, L
2009-09-01
This study investigates the effects of two feeding systems and two dairy cow breeds on milk yield and composition, physical and sensorial properties of Camembert and Pont-l'Evêque cheeses. The experiment consisted of a 2 × 2 factorial arrangement of treatments. A low energy grass diet with only 15% of concentrate (LowGS) was compared with a high-energy maize silage diet with 30% concentrate (HighMS). Thirty-four Holstein (Ho) and 34 Normande (No) cows in early lactation were assigned to one of two feeding systems for a 6-week period. Cows on the LowGS feeding system had lower milk yield, fat and protein content. In both feeding systems, No cows had lower milk yields but higher milk protein contents than Ho cows. The LowGS feeding system altered milk fatty acid (FA) composition by reducing saturated FA. Breed had only a small impact on milk FA. Concerning milk coagulating properties, only the firmness was reduced by the LowGS feeding and the Ho breed. The effects of breed and feeding system on the protein content of cheeses were more marked in Camembert cheese than in Pont-l'Evêque cheese. However, the Camembert cheese from Ho-LowGS was, in fact, characterized especially by lower protein content. LowGS feeding system and No breed produced more yellow cheeses. Feeding systems had limited effects on the firmness of Camembert and Pont-l'Evêque cheeses measured by penetrometry. In sensory analysis, Ho breed and LowGS feeding produced a Camembert cheese with a more melting texture in the mouth due to the increase of spreadability index and of proteolysis. The type of cheese also had an influence: the effects were more important on Camembert cheese than on Pont-l'Evêque cheese. Only the Ho-LowGS treatment produced a very specific Camembert cheese different from the others. The feeding systems and breed of dairy cow have no determinant effect on PDO (protected designation of origin) Camembert and Pont-l'Evêque cheeses, especially regarding taste. In this kind of
21 CFR 133.186 - Sap sago cheese.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sap sago cheese. 133.186 Section 133.186 Food and... Products § 133.186 Sap sago cheese. (a) Description. (1) Sap sago cheese is the food prepared by the... method described in § 133.5. Sap sago cheese is not less than 5 months old. (2) One or more of the dairy...
Morin-Sardin, Stéphanie; Rigalma, Karim; Coroller, Louis; Jany, Jean-Luc; Coton, Emmanuel
2016-06-01
The Mucor genus includes a large number of ubiquitous fungal species. In the dairy environment, some of them play a technological role providing typical organoleptic qualities to some cheeses while others can cause spoilage. In this study, we compared the effect of relevant abiotic factors for cheese production on the growth of six strains representative of dairy technological and contaminant species as well as of a non cheese related strain (plant endophyte). Growth kinetics were determined for each strain in function of temperature, water activity and pH on synthetic Potato Dextrose Agar (PDA), and secondary models were fitted to calculate the corresponding specific cardinal values. Using these values and growth kinetics acquired at 15 °C on cheese agar medium (CA) along with three different cheese types, optimal growth rates (μopt) were estimated and consequently used to establish a predictive model. Contrarily to contaminant strains, technological strains showed higher μopt on cheese matrices than on PDA. Interestingly, lag times of the endophyte strain were strongly extended on cheese related matrices. This study offers a relevant predictive model of growth that may be used for better cheese production control but also raises the question of adaptation of some Mucor strains to the cheese. Copyright © 2015 Elsevier Ltd. All rights reserved.
Modified atmospheric conditions controlling fungal growth on cheese
DEFF Research Database (Denmark)
Nielsen, Per Væggemose
1997-01-01
Effective control of fungal growth on cheese under storage conditions is of great concern for the dairy industry. Therefore we designed a research project together with the Danish dairy industry on modelling fungal growth on cheese as affected by the combined effect of storage conditions (O2 and CO......2 level, relative humidity and temperature) and the composition of the cheese. All fungal species commonly found on cheese, starter cultures as well as contaminants, were examined.The most important factors influencing fungal growth are temperature, water activity of the medium and the carbon...... a competitive advantage over other fungi in moist conditions with high carbon dioxide levels, such as inside a roquefort cheese or in gas tight grain storage. The key to success in food packaging is to recognise the food ecosystem, as it enables us to identify which micro...
Durham, Catherine A; Bouma, Andrea; Meunier-Goddik, Lisbeth
2015-12-01
Artisan cheese makers lack access to valid economic data to help them evaluate business opportunities and make important business decisions such as determining cheese pricing structure. The objective of this study was to utilize an economic model to evaluate the net present value (NPV), internal rate of return, and payback period for artisan cheese production at different annual production volumes. The model was also used to determine the minimum retail price necessary to ensure positive NPV for 5 different cheese types produced at 4 different production volumes. Milk type, cheese yield, and aging time all affected variable costs. However, aged cheeses required additional investment for aging space (which needs to be larger for longer aging times), as did lower yield cheeses (by requiring larger-volume equipment for pasteurization and milk handling). As the volume of milk required increased, switching from vat pasteurization to high-temperature, short-time pasteurization was necessary for low-yield cheeses before being required for high-yield cheeses, which causes an additional increase in investment costs. Because of these differences, high-moisture, fresh cow milk cheeses can be sold for about half the price of hard, aged goat milk cheeses at the largest production volume or for about two-thirds the price at the lowest production volume examined. For example, for the given model assumptions, at an annual production of 13,608kg of cheese (30,000 lb), a fresh cow milk mozzarella should be sold at a minimum retail price of $27.29/kg ($12.38/lb), whereas a goat milk Gouda needs a minimum retail price of $49.54/kg ($22.47/lb). Artisan cheese makers should carefully evaluate annual production volumes. Although larger production volumes decrease average fixed cost and improve production efficiency, production can reach volumes where it becomes necessary to sell through distributors. Because distributors might pay as little as 35% of retail price, the retail price needs
Mold-Ripened Soft Cheeses Fortified with Date Palm Fruit Product as Functional Dairy Products.
Al-Otaibi, Mutlag M; Haddadin, Jamal S; Haddadin, Malik S Y
2016-01-01
Date fruit based products are gaining popularity among the consumers in almost all date growing countries due to its added nutritional value. Therefore, novel products were developed by combining two types of foods i.e., soft ripened cheeses and date fruit syrups or date powder. This study is the first to report the surface mold-ripened cheese production with date syrup and date powder. Model cheeses were prepared from pasteurized milk inoculated with Streptococcus thermophilus, Penicillium camemberti and Geotrichum candidum. Date syrup-1, date syrup-2, date powder or the date mixture were added at the stage of curdling. Based on the kinetic growth of the microbial groups in all the treatments, there was no change in the growth of these in various date palm product. On the contrary It may be said that addition of the date fruit product supports their growth. After 35 days, the amounts of total poly phenols were 128.3 ± 1.01, 81.8 ± 1.11, 33.5 ± 2.19, 156.23 ± 1.27 mg GAE/100 g in the cheeses support with date syrup-1, date syrup-2, date powder or the date mixture, respectively. Antioxidant activity of date fruits ranged from 80.13 IC50 (date syrup-2) to 82.23 IC50 (date syrup-1). Based on the chemical characteristics and sensory analysis, the study results showed the potential for innovative application of date products for developing new functional dairy products as an ideal medium for the delivery of biological active compounds with beneficial health effects over.
DEFF Research Database (Denmark)
Jensen, Marie Elisabeth Penderup; Ardö, Ylva Margareta; Vogensen, Finn Kvist
2009-01-01
-related Lact. helveticus strains indicated that one isolate was a Lact. helveticus. Partial sequencing of 16S rRNA confirmed this, and the remaining four strains were identified as Lactobacillus delbrueckii, Lactobacillus fermentum and Enterococcus faecium. The rep-PCR profile of the isolated Lact. helveticus......Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses...
Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.
Henning, D R; Baer, R J; Hassan, A N; Dave, R
2006-04-01
Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have
Heuwieser, W; Iwersen, M; Gossellin, J; Drillich, M
2010-03-01
The objective was to conduct a survey of current fresh cow management practices that have an effect on health and diseases postpartum considering different herd sizes of commercial dairy farms. A mail survey regarding aspects of the fresh cow program including general management issues, calving, diseases, and veterinary service was conducted utilizing a convenience sample. A total of 429 survey forms were returned (12.0% response rate) and could be used for final analysis. Only 21.6% of the farms had a designated fresh cow pen. Almost every farm executed some type of fresh cow examination. Only 18.5% of farm managers documented the observations. Most of the dairy managers used more or less subjective criteria such as general appearance (97.0%) and appetite (69.7%). Only a minority of the responding dairy managers monitored their fresh cows using objective (fever 33.6%) or semiquantitative measures (subclinical ketosis 2.8%; body condition score 36.4%). On most farms, the veterinarian visited the herd only if needed (72.6%). Most cases of retained fetal membranes were treated by manual removal (72.3%) and antibiotic pills (89.5%). Several challenges and opportunities were identified to improve cow management practices.
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
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Maria Luisa Scatassa
2018-04-01
Full Text Available The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016. The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi Adelmo Mirri, Palermo (Italy, by the competent authority during official control, by food business operator in HACCP systems and in research projects. Enterobacteriaceae, Escherichia coli and coagulase-positive staphylococci (CPS were found only in some samples. Bacillus cereus was detected in c.a. 16% of samples but the level of contaminations did not reach the threshold that leads to significant toxin production. Pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. and Brucella spp. were never detected. Furthermore, a total of 47 of lactic acid bacteria (LAB strains were identified at species level by sequencing the 16S rRNA gene, resulting in the identification of 10 species belonging to four genera Enterococcus, Lactobacillus, Lactococcus and Leuconostoc, commonly employed as starter and non starter cultures in different traditional cheese. Results of this study highlighted an improvement of the hygienic conditions of the Sicilian ewes’ ricotta cheeses during the last ten years of investigation. This observation was confirmed from reduction of undesired microorganisms such as Enterobacteriaceae, E.coli and CPS, used to define the process hygiene criteria. However, in order to improve the final quality of this product are needed further strategy such as the dairy makers training, with the aim to apply a good hygienic practices during the production.
Brouwer-Brolsma, E M; Sluik, D; Singh-Povel, C M; Feskens, E J M
2018-05-01
Previous studies have suggested weight-regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross-sectional associations between dairy consumption and indicators of overweight. We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25-30 kg/m 2 (n = 44,772) and obesity as BMI ≥30 kg/m 2 (n = 15,339). Associations were quantified by logistic (abdominal overweight, no/yes), multinomial logistic (BMI-defined overweight and obesity) and linear regression analyses (continuous measures of WC and BMI), and they were adjusted for relevant covariates. Total dairy showed a positive association with abdominal overweight (OR Q1 ref vs. Q5: 1.09; 95% CI: 1.04-1.14) and with BMI-defined overweight (OR Q5 1.13; 95% CI: 1.08-1.18) and obesity (OR Q5 1.09; 95% CI: 1.02-1.16). Skimmed, semi-skimmed and non-fermented dairy also showed positive associations with overweight categories. Full-fat dairy showed an inverse association with overweight and obesity (OR Q5 for obesity: 0.78; 95% CI: 0.73-0.83). Moreover, inverse associations were observed for yoghurt and custard and positive associations for milk, buttermilk, flavoured yoghurt drinks, cheese and cheese snacks. Fermented dairy, curd cheese and Dutch cheese did not show a consistent association with overweight categories. Total, skimmed, semi-skimmed and non-fermented dairy; milk; buttermilk; flavoured yoghurt drinks; total cheese and cheese snacks showed a positive association with overweight categories, whereas full-fat dairy, custard and yoghurt showed an inverse association with overweight categories. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human
Cuevas-González, Paúl F; Heredia-Castro, Priscilia Y; Méndez-Romero, José I; Hernández-Mendoza, Adrián; Reyes-Díaz, Ricardo; Vallejo-Cordoba, Belinda; González-Córdova, Aarón F
2017-10-01
The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers. Cocido cheese is a semi-hard (506-555 g kg -1 of moisture), medium fat (178.3-219.1 g kg -1 ), pasta filata-type cheese made from raw whole cow's milk. The production process is not standardized and therefore the chemical and microbiological components of the sampled cheeses varied. Indicator microorganisms significantly decreased (P pasteurize milk. Nevertheless, since Cocido cheese is a non-ripened, high-moisture product, it is a highly perishable product that could present a health risk if not properly handled. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.
The use of spices in the production of traditional cheeses
Renata Josipović; Ksenija Markov; Jadranka Frece; Damir Stanzer; Ante Cvitković; Jasna Mrvčić
2016-01-01
Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into pl...
Directory of Open Access Journals (Sweden)
P. Secchiari
2010-04-01
Full Text Available In a long term supplementation trial (10 weeks, the effects of the inclusion of whole extruded linseed in the diet of dairy ewes on milk and cheese fatty acid composition were evaluated. Two groups of 24 Sarda ewes in early lactation were randomly assigned to control concentrate (800 g/d concentrate, C or whole extruded linseed concentrate (L, 700 g/d, with 30% of extruded linseed, Omega-Lin®. Results showed that, after 2 weeks on the L diet, the milk content of unsaturated fatty acid (UFA, including rumenic acid (RA, vaccenic acid (VA and alfa-linolenic acid (ALA increased sharply compared to C group, reaching the highest levels after 7-8 weeks (3.06, 7.31 and 2.31 g/100 g milk fat for RA, VA and ALA, respectively. During the last 2 weeks of the experimental period, when pasture was included in the diet of both groups, the content of the above fatty acids slightly decreased in milk from L group, whereas in milk from C group increased. Nevertheless, the average content of these fatty acids in milk from L group remained significantly higher than that of milk from C group. Compared with the control, the L diet resulted in a significant reduction (-17% in the concentration of saturated fatty acid in milk. The fatty acid content of the cheese obtained from milk of the two groups reflected the milk fatty acid composition. The inclusion of extruded linseed in the diet of dairy ewes improved the nutraceutical properties of milk and cheese, but further researches are needed in order to better understand the relationship between basal diet and lipid supplementation in dairy ewes.
Banville, V; Morin, P; Pouliot, Y; Britten, M
2013-08-01
The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing. Shreddability was assessed by the presence of fines, size of the shreds, and adhesion to the blade after shredding at 4, 13, or 22°C. A semi-empirical method was developed to measure the matting behavior of shreds by simulating industrial bulk packaging. Rheological measurements were performed on cheeses with and without a premelting treatment to assess melt and postmelt cheese physical properties. Lowering the pH of milk at renneting and aging the cheeses generally decreased the fines production during shredding. Adding whey protein to the cheeses also altered the fines production, but the effect varied depending on the renneting and aging conditions. The shred size distribution, adhesion to the blade, and matting behavior of the cheeses were adversely affected by increased temperature at shredding. The melting profiles obtained by rheological measurements showed that better meltability can be achieved by lowering the pH of milk at renneting or aging the cheese. The premelted cheeses were found to be softer at low temperatures (50°C) compared with the cheeses that had not undergone the premelting treatment. Understanding and controlling milk standardization, curd acidification, and cheese aging are essential for the production of Mozzarella cheese with desirable shreddability and meltability. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Intake of Dairy Products in Relation to Periodontitis in Older Danish Adults
DEFF Research Database (Denmark)
Adegboye, Amanda Rodrigues Amorim; Christensen, L. B.; Holm-Pedersen, Poul
2012-01-01
into dairy and non-dairy calcium. Dairy food intake (g/day) was classified into four groups: milk, cheese, fermented foods and other foods. Periodontitis was defined as the number of teeth with attachment loss >= 3 mm. Intakes of total dairy calcium (Incidence-rate ratio (IRR) = 0.97; p = 0.021), calcium...... to the dentist, use of dental floss and bleeding on probing, but non-dairy calcium, calcium from cheese and other types of dairy food intakes were not. Total dairy foods (IRR = 0.96; p = 0.003), milk (IRR = 0.96; p = 0.028) and fermented foods intakes (IRR = 0.97; p = 0.029) were associated with reduced risk...... of periodontitis, but cheese and other dairy foods intakes were not. These results suggest that dairy calcium, particularly from milk and fermented products, may protect against periodontitis. Prospective studies are required to confirm these findings....
Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
Chaminda Senaka Ranadheera; Janak K. Vidanarachchi; Ramon Silva Rocha; Adriano G. Cruz; Said Ajlouni
2017-01-01
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form ...
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices
Directory of Open Access Journals (Sweden)
Zvonimira Medverec Knežević
2015-01-01
Full Text Available The study focuses on developing novel cott age cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.
Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging
Directory of Open Access Journals (Sweden)
Laura N. Sandoval
2016-04-01
Full Text Available A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 °C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging.
Fermented dairy food and CVD risk.
Tapsell, Linda C
2015-04-01
Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.
International Nuclear Information System (INIS)
Piedra Ramirez, Hiryna
2014-01-01
60 samples of fresh cheeses were analyzed from the central markets of Alajuela, Heredia, Cartago and San Jose. Staphylococcus aureus, total coliform and thermotolerant counts were performed, as well as Escherichia coli by the NMP technique. The presence of Listeria monocytogenes was evaluated in 25 g of cheese. The confirmatory identification and sensitivity profile of S. aureus strains were obtained using the Vitek system. L. monocytogenes were identified by means of biochemical tests. The statistical package Statistical Package for the Social Sciences (SPSS) and Excell were used to analyze the data. The presence of fecal contamination was identified as well as S. aureus in fresh cheeses from the four provinces studied. The comparative analysis of S. aureus antibiotic susceptibility profiles from clinical specimens and cheeses, for the majority of antibiotics under study was able to determine that the sensitivity patterns shown have been different. The clinical strains of origin could be observed with a pattern of multiresistance more marked than the strains of alimentary origin. The presence of L. monocytogenes was identified in an important percentage of cheese samples. (author) [es
Energy evaluation of fresh grass in the diets of lactating dairy cows
Bruinenberg, M.H.; Zom, R.L.G.; Valk, H.
2002-01-01
The discrepancy between the estimated feeding value of fresh grass and the output per kg grass in terms of milk and maintenance was studied by evaluating 12 experiments with grass-fed dairy cows. The percentage grass in the diets varied between 40 and 90. Intake and milk production were recorded
USE OF PROBIOTIC BACTERIA IN THE PRODUCTION OF CHEESE : PROBIOTIC CHEESE
Directory of Open Access Journals (Sweden)
Oğuz GÜRSOY
2006-01-01
Full Text Available The interactions of the gastrointestinal microflora with human health have been the subject of considerable debate in recent years. Disruption of the ecologic equilibrium of the normal intestinal flora may result in gastrointestinal diseases. Functional foods, which are used in prevention and treatment of some intestinal diseases, are defined as "foods that may provide health benefits beyond basic nutrition". Probiotics are constituted an important part of functional foods. Probiotics are live microbial food supplements that beneficially affect the host by improving its intestinal microbial balance. To date, the most popular food delivery systems for probiotic cultures have been fermented milks and yogurts, as well as unfermented milk with cultures added. In an effort to expand the probiotic product range, a small number of researchers and dairy companies have endeavoured to production cheeses, which sustain a high viable count of probiotic cultures. This paper will first outline some of the main aspects about probiotics, cheese microbilogy and probiotic cheese development, and give examples of studies where probiotic microorganisms have been incoorporated into cheese.
Castell Monsalve, J; Rullán, J V; Peiró Callizo, E F; Nieto-Sandoval Alcolea, A
1996-01-01
In spite of the great effort that has been made in recent years in Castilla-La Mancha to control brucelosis, a lack of awareness on the part of producers and consumers leads to major epidemic outbreak, such as the one described below. A description of the outbreak is described and a study is conducted of cases and controls to determine the factors which are responsible for the epidemic. Unadjusted and adjusted Odds Ratios (O.R.) are obtained together with their confidence intervals, for the main epidemiological factors studied. A total of 81 cases of brucelosis were recorded in a period of 25 weeks. All the cases occurred in the same borough or were in some way linked to it. In the case and controls study no differences were found with regard to age, sex, contact with livestock or the consumption of pasteurised milk or cheese. A strong link was established between the illness and the consumption of home-made cottage cheese prepared by a small-scale producer in the borough, (O.R. = 311.9; C.I. = 95% = 41.48-12735)., whose livestock turned out to be infected with Brucella Mellitensis. This outbreak showed that in Spain, there is a risk of contracting brucelosis by consuming non-pasteurised dairy products, particularly cheese, when these are not subjected to the normal sanitary and health controls. The benefits of epidemiological research in the search for cases and determining the factors responsible for the outbreak are also demonstrated. An intensification of controls, the cleansing of the herds and flocks and health education in general, are suitable instruments for controlling this zoonosis in Spain.
Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality
DEFF Research Database (Denmark)
Guo, Jing; Astrup, Arne; Lovegrove, Julie A
2017-01-01
to September 2016. Random-effect meta-analyses with summarised dose-response data were performed for total (high-fat/low-fat) dairy, milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies...... (included sour milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97-0.99; I(2) = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97-0.99; I(2) = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.......95-1.00; I(2) = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral...
Method to assess the carbon footprint at product level in the dairy industry
DEFF Research Database (Denmark)
Flysjö, Anna Maria; Thrane, Mikkel; Hermansen, John Erik
2014-01-01
associated with raw milk are allocated based on a weighted fat and protein content (1:1.4). Data from the dairy company Arla Foods give 1.1, 8.1, 6.5, 7.4 and 1.2 kg carbon dioxide equivalents per kg of fresh dairy product, butter and butter blend, cheese, milk powder and whey based product, and other......A model to calculate the farm-to-customer carbon footprint (CF) for different dairy product groups is presented. As the largest share of the CF of dairy products occurs at farm level, it is decisive how the emissions from raw milk production are allocated between different products. Impacts......, respectively. One critical aspect is how the by-product ‘whey’ is dealt with. No emissions are allocated to the milk solid whey, which is why products containing whey have an apparent low impact. Underlying methodological assumptions are open to debate and further research is needed concerning the CF impact...
Studies of 90Sr presence in milk and commercial dairy products
International Nuclear Information System (INIS)
Kruk, M.; Solecki, J.
2011-01-01
The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian-Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (?Sv) obtained after consumption of 1 kg contaminated product for different age groups. (author)
Johler, S; Zurfluh, K; Stephan, R
2016-05-01
Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. It is caused by ingestion of enterotoxins formed by Staphylococcus aureus during growth in the food matrix. Following a recall of barbecue cheese due to the detection of staphylococcal enterotoxins in Switzerland in July 2015, we analyzed the production process of the respective dairy. Although most cheese-making processes involve acidification to inhibit the growth of pathogenic bacteria, barbecue cheese has to maintain a pH >6.0 to prevent undesired melting of the cheese. In addition, the dairy decided to retain the traditional manual production process of the barbecue cheese. In this study, therefore, we aimed to (1) trace Staph. aureus along the barbecue cheese production process, and (2) develop a sustainable strategy to inhibit growth of Staph. aureus and decrease the risk of staphylococcal food poisoning without changing the traditional production process. To this end, we traced Staph. aureus in a step-wise blinded process analysis on 4 different production days using spa (Staphylococcus protein A gene) typing, DNA microarray profiling, and pulsed-field gel electrophoresis analysis. We subsequently selected a new starter culture and used a model cheese production including a challenge test assay to assess its antagonistic effect on Staph. aureus growth, as well as its sensory and technological implications. We detected Staph. aureus in 30% (37/124) of the collected samples taken from the barbecue cheese production at the dairy. This included detection of Staph. aureus in the final product on all 4 production days, either after enrichment or using quantitative detection. We traced 2 enterotoxigenic Staph. aureus strains (t073/CC45 and t282/CC45) colonizing the nasal cavity and the forearms of the cheesemakers to the final product. In the challenge test assay, we were able to show that the new starter culture inhibited growth of Staph. aureus while meeting
21 CFR 133.102 - Asiago fresh and asiago soft cheese.
2010-04-01
... finished cheese having the same physical and chemical properties as the cheese produced when the procedure... purified calcium chloride in a quantity not more than 0.02 percent (calculated as anhydrous calcium... benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the...
Probiotic Lactococcus lactis: A Review
Priti Khemariya; Sudhir Singh; Gopal Nath; Anil K Gulati
2017-01-01
Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health bene...
Regular-fat dairy and human health
DEFF Research Database (Denmark)
Astrup, Arne; Bradley, Beth H Rice; Brenna, J Thomas
2016-01-01
In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to......, cheese and yogurt, can be important components of an overall healthy dietary pattern. Systematic examination of the effects of dietary patterns that include regular-fat milk, cheese and yogurt on human health is warranted....
International Nuclear Information System (INIS)
Buchowski, M.S.; Sowizral, K.C.; Lengemann, F.W.; Van Campen, D.; Miller, D.D.
1989-01-01
Dairy products doubly labeled with 45Ca and 47Ca were used to evaluate an extrinsic labeling procedure for calcium bioavailability determination. Nonfat milk, yogurt, and fresh cheese curd were prepared from caprine milk that was intrinsically labeled with 45Ca. The products were then labeled extrinsically with 47Ca and administered to rats by gavage. The 47Ca to 45Ca ratio in bone and teeth averaged about 1.00 with either milk, yogurt, or CaCl2, but the ratio was about 1.04 when dosed with cheese curd. Ca absorption, determined by whole-body counting of 47Ca, was lower (P less than 0.05) in cheese curd (59%) than in either milk (69%), yogurt (72%), or CaCl2 (72%). Expressed as percent of dose, the absorption of 47Ca was highly correlated with bone 47Ca (r = 0.973) and with bone 45Ca (r = 0.946). Correlation between tibia 47Ca and tibia 45Ca was r = 0.923. For the dairy products tested, our results indicated that extrinsic 47Ca was absorbed similarly to intrinsic 45Ca. Moreover, the percent of radioactive dose retained in bone appears to be a valid indicator of relative bioavailability of food Ca
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli.
Lavari, Luisina; Páez, Roxana; Cuatrin, Alejandra; Reinheimer, Jorge; Vinderola, Gabriel
2014-08-01
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).
Energy Technology Data Exchange (ETDEWEB)
Xu, Tengfang [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Flapper, Joris [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Ke, Jing [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Kramer, Klaas [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Sathaye, Jayant [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States)
2012-02-01
The overall goal of the project is to develop a computer-based benchmarking and energy and water savings tool (BEST-Dairy) for use in the California dairy industry – including four dairy processes – cheese, fluid milk, butter, and milk powder.
Characterization of a Panela cheese with added probiotics and fava bean starch
Twenty Lactobacillus spp. and eight Bifidobacterium spp. were screened for their ability to ferment fava bean starch. B. breve ATCC 15700 and L. rhamnosus GG ATCC 53103 were selected as probiotics for use in fresh style Panela cheese. Two types of fresh cheese (with and without 3% fava bean starch) ...
Bioconversion of Cheese Waste (Whey)
International Nuclear Information System (INIS)
Bohnert, G.W.
1998-01-01
The US dairy industry produces 67 billion pounds of cheese whey annually. A waste by-product of cheese production, whey consists of water, milk sugar (lactose), casein (protein), and salts amounting to about 7% total solids. Ultrafiltration is used to concentrate cheese whey into a protein-rich foodstuff; however, it too produces a waste stream, known as ''whey permeate,'' (rejected water, lactose, and salts from the membrane). Whey permeate contains about 4.5% lactose and requires treatment to reduce the high BOD (biological oxygen demand) before disposal. Ab Initio, a small business with strong chemistry and dairy processing background, desired help in developing methods for bioconversion of whey permeate lactose into lactic acid. Lactic acid is an organic acid primarily used as an acidulant in the food industry. More recently it has been used to produce polylactic acid, a biodegradable polymer and as a new method to treat meat carcasses to combat E. coli bacteria. Conversion of whey permeate to lactic acid is environmentally sound because it produces a valued product from an otherwise waste stream. FM and T has expertise in bioconversion processes and analytical techniques necessary to characterize biomass functions. The necessary engineering and analytical services for pilot biomass monitoring, process development, and purification of crude lactic acid were available at this facility
Bobbo, T; Ruegg, P L; Stocco, G; Fiore, E; Gianesella, M; Morgante, M; Pasotto, D; Bittante, G; Cecchinato, A
2017-06-01
The aim of this study was to investigate associations between pathogen-specific cases of subclinical mastitis and milk yield, quality, protein composition, and cheese-making traits. Forty-one multibreed herds were selected for the study, and composite milk samples were collected from 1,508 cows belonging to 3 specialized dairy breeds (Holstein Friesian, Brown Swiss, and Jersey) and 3 dual-purpose breeds of Alpine origin (Simmental, Rendena, and Grey Alpine). Milk composition [i.e., fat, protein, casein, lactose, pH, urea, and somatic cell count (SCC)] was analyzed, and separation of protein fractions was performed by reversed-phase high performance liquid chromatography. Eleven coagulation traits were measured: 5 traditional milk coagulation properties [time from rennet addition to milk gelation (RCT, min), curd-firming rate as the time to a curd firmness (CF) of 20 mm (k 20 , min), and CF at 30, 45, and 60 min from rennet addition (a 30 , a 45 , and a 60 , mm)], and 6 new curd firming and syneresis traits [potential asymptotical CF at an infinite time (CF P , mm), curd-firming instant rate constant (k CF , % × min -1 ), curd syneresis instant rate constant (k SR , % × min -1 ), modeled RCT (RCT eq , min), maximum CF value (CF max, mm), and time at CF max (t max , min)]. We also measured 3 cheese yield traits, expressing the weights of total fresh curd (%CY CURD ), dry matter (%CY SOLIDS ), and water (%CY WATER ) in the curd as percentages of the weight of the processed milk, and 4 nutrient recovery traits (REC PROTEIN , REC FAT , REC SOLIDS , and REC ENERGY ), representing the percentage ratio between each nutrient in the curd and milk. Milk samples with SCC > 100,000 cells/mL were subjected to bacteriological examination. All samples were divided into 7 clusters of udder health (UH) status: healthy (cows with milk SCC culture-negative samples with low, medium, or high SCC; and culture-positive samples divided into contagious, environmental, and opportunistic
Cheese and cardiovascular disease risk
DEFF Research Database (Denmark)
Hjerpsted, Julie Bousgaard; Tholstrup, Tine
2016-01-01
Abstract Currently, the effect of dairy products on cardiovascular risk is a topic with much debate and conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included...
新鲜干酪感官品质评价指标筛选%Selection of Sensory Quality Evaluation Indexes of Fresh Cheese
Institute of Scientific and Technical Information of China (English)
郭奇慧; 刘静
2016-01-01
为研究新鲜干酪感官描述词的建立方法,首先利用M值法对感官描述词进行初筛,得到甜味、酸味等15个感官描述词,再利用主成分分析法对其进行二次筛选,选取了4个主成分PC1(28.66%)、PC2(24.23%)、PC3(17.89%)、PC4(14.45%),分别代表新鲜干酪的外观、风味、质地和色泽特征,之后结合相关性分析得到7个关键描述词,能够比较准确的评价新鲜干酪的感官品质。%Sensory evaluation descriptors of fresh cheese was studied.The sensory description words for the ini-tial screening used the M value method and sweet, sour, etc. 15 sensory quality descriptors of the product first ly . Then these 15 descriptive words for secondary screening were filtered by principal component analysis . 4 main components:PC1(28.66%), PC2(24.23%), PC3(17.89%), PC4(14.45%)were extracted, repre-senting appearance, flavor, texture and colour characteristics of fresh cheese. Then rincipal component analysis combined correlation analysis,7 key descriptive words could accurate describe sensory evaluation method of fresh cheese.
Formation of acrylamide in cheese bread
DEFF Research Database (Denmark)
Hedegaard, Rikke Susanne Vingborg; Sobrinho, Luis Gualberto De Andrade; Granby, Kit
2008-01-01
Low addition of grated Mozzarella cheese (13.4 g/100 g dough) resulted after baking for 20 min at 200 degrees C in a moderate increase of acrylamide from 4 ppb in buns without cheese to 7 ppb in the cheese buns as analyzed by a LCMS/MS technique. The effect was strongly dependent on the amount...... of cheese added, and addition of 23.7 g cheese resulted in 958 ppb acrylamide. For an o/w rapeseed oil emulsion as a food model heated under conditions similar to those persisting inside bread during baking, it was further shown that acrylamide formation also occurred in absence of reducing sugars....... In contrast, acrylamide was not observed in Pao de queijo a traditional Brazilian bread product made from fermented cassava flour, fresh eggs and a mixture of Brazilian Gouda type cheese and Mozzarella cheese pointing towards a role of eggs in protection against acrylamide formation....
Bozoudi, Despina; Kotzamanidis, Charalambos; Hatzikamari, Magdalini; Tzanetakis, Nikolaos; Menexes, George; Litopoulou-Tzanetaki, Evanthia
2015-05-04
Isolates of NSLAB were obtained from fresh (58 isolates) and mature (38) Feta cheese made at household level in three different mountainous areas, in order to study the effect of the area of production on NSLAB composition and their technological characteristics. Results obtained by SDS-PAGE of whole-cell proteins indicated that the microflora of the fresh cheese was composed of either lactococci (areas 1, 2), or lactococci and enterococci (area 3). The NSLAB microflora of mature cheese was composed almost entirely of lactobacilli species, differing according to the area of production. Species allocation by the SDS-PAGE method was confirmed by sequencing representative strains. Lactococci of cheese made in area 1 exhibited a narrow spectrum of antibacterial activity compared to isolates from areas 2 and 3, while for lactobacilli from all three areas a similar spectrum was noticed. Lactococci from area 2 exhibited higher (Pautolysis at pH5.1. Mean acidifying activity of lactobacilli after 6h was for strains of area 3>2=1. The strains from areas 1 and 3 degraded preferentially αs-CN, while a clear preference towards β-CN was noticed for strains of area 2; their mean proteolytic activity was for strains of area 1 higher (Pautolysis allowed the distinction of lactococci according to their derivation area enabling the selection of appropriate strains as starters for cheese production in each area. Copyright © 2015 Elsevier B.V. All rights reserved.
Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder
Directory of Open Access Journals (Sweden)
Michael H. Tunick
2013-11-01
Full Text Available Solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS are commonly used for qualitative and quantitative analysis of volatile compounds in various dairy products, but conditions have to be adjusted to maximize release while not generating new compounds that are absent in the original sample. Queso Fresco, a fresh non-melting cheese, may be heated at 60 °C for 30 min; in contrast, compounds are produced in milk when exposed to light and elevated temperatures, so milk samples are heated as little as possible. Products such as dehydrated whey protein are more stable and can be exposed to longer periods (60 min of warming at lower temperature (40 °C without decomposition, allowing for capture and analysis of many minor components. The techniques for determining the volatiles in dairy products by SPME and GC-MS have to be optimized to produce reliable results with minimal modifications and analysis times.
Consumption of dairy products in the UAE: A comparison of nationals and expatriates
Directory of Open Access Journals (Sweden)
Kamaleldin Ali Bashir
2011-06-01
Full Text Available The variables: age, income, education, number of children, and a dichotomous dummy variable for nationality were used to explain the consumption behavior of dairy products: fresh milk, butter, cheese, yoghurt, powdered milk, condensed milk, cream, and ice cream in the urban centers of Al-ain, Dubai, and Abu Dhabi. Results suggest different determinants for consumption behaviors of nationals and expatriates as well as different determinants along the income range of the sample. Estimates for the expenditure elasticity were relatively higher for lower income groups when unreported income is taken into consideration in interpreting the results. Differences in consumption behavior bear an important implication to marketing and promotion of dairy products: different strategies that incorporate the different consumption determinants are perhaps necessary for the different ethnic groups.
Escalante, H; Castro, L; Amaya, M P; Jaimes, L; Jaimes-Estévez, J
2018-01-01
Cheese whey (CW) is the main waste generated in the cheesemaking process and has high organic matter content and acidity. Therefore, CW disposal is a challenge for small to medium enterprises (SMEs) in the dairy industry that do not have any type of treatment plant. Anaerobic digestion (AD) is an attractive process for solving this problem. The aim of this research was to determine the biomethane and struvite precipitation potentials of CW from four dairy SMEs. First, changes in CW properties (organic matter and pH) were evaluated. Second, biomethane and struvite potentials were assessed using cattle slurry as inoculum. The organic matter in CW varied from 40 to 65gVS/kg, 65 to 140g COD/L, and 2 to 10g/L for VFAs depending on the sampling time and type of sample. The pH of the CW samples ranged from 3 to 6.5. In the anaerobic biodegradability analysis, methane yields reached 0.51 to 0.60L CH 4 /g VS added , which represented electrical and caloric potentials of 54 and 108kWh/m 3 for CW, respectively. Organic matter removal in all experiments was above 83%. Moreover, anaerobic digestates presented NH 4 + /PO 4 3- molar ratios between 2.6 and 4.0, which are adequate for struvite precipitation with potential production of 8.5-10.4g struvite/L CW. Finally, the use of biogas as energetic supplement and struvite as soil fertilizer, represents economics saves of US$ 6.91/m 3 CW and US$ 5.75/m 3 CW in therms of electricity and fertilizer use, respectively. The energetic, agricultural and economic potentials, evidence that AD process is a feasible alternative for cheese whey treatment. Copyright © 2017. Published by Elsevier Ltd.
Barancelli, Giovana V; Camargo, Tarsila M; Gagliardi, Natália G; Porto, Ernani; Souza, Roberto A; Campioni, Fabio; Falcão, Juliana P; Hofer, Ernesto; Cruz, Adriano G; Oliveira, Carlos A F
2014-03-03
This study aimed to evaluate the occurrence of Listeria monocytogenes in cheese and in the environment of three small-scale dairy plants (A, B, C) located in the Northern region state of São Paulo, Brazil, and to characterize the isolates using conventional serotyping and PFGE. A total of 393 samples were collected and analyzed from October 2008 to September 2009. From these, 136 came from dairy plant A, where only L. seeligeri was isolated. In dairy plant B, 136 samples were analyzed, and L. innocua, L. seeligeri and L. welshimeri were isolated together with L. monocytogenes. In dairy plant C, 121 samples were analyzed, and L. monocytogenes and L. innocua were isolated. Cheese from dairy plants B and C were contaminated with Listeria spp, with L. innocua being found in Minas frescal cheese from both dairy plants, and L. innocua and L. monocytogenes in Prato cheese from dairy plant C. A total of 85 L. monocytogenes isolates were classified in 3 serotypes: 1/2b, 1/2c, and 4b, with predominance of serotype 4b in both dairy plants. The 85 isolates found in the dairy plants were characterized by genomic macrorestriction using ApaI and AscI with Pulsed Field Gel Electrophoresis (PFGE). Macrorestriction yielded 30 different pulsotypes. The presence of indistinguishable profiles repeatedly isolated during a 12-month period indicated the persistence of L. monocytogenes in dairy plants B and C, which were more than 100 km away from each other. Brine used in dairy plant C contained more than one L. monocytogenes lineage. The routes of contamination were identified in plants B and C, and highlighted the importance of using molecular techniques and serotyping to track L. monocytogenes sources of contamination, distribution, and routes of contamination in dairy plants, and to develop improved control strategies for L. monocytogenes in dairy plants and dairy products. Copyright © 2013 Elsevier B.V. All rights reserved.
Bovo, Federica; De Cesare, Alessandra; Manfreda, Gerardo; Bach, Susan; Delaquis, Pascal
2015-03-01
Food service and retail sectors offer consumers a variety of mixed ingredient salads that contain fresh-cut vegetables and other ingredients such as fruits, nuts, cereals, dairy products, cooked seafood, cooked meat, cured meats, or dairy products obtained from external suppliers. Little is known about the behavior of enteric bacterial pathogens in mixed ingredient salads. A model system was developed to examine the fate of Salmonella enterica (inoculum consisting of S. enterica serovars Agona, Typhimurium, Enteritidis, Brandenberg, and Kentucky) on the surface of romaine lettuce tissues incubated alone and in direct contact with Cheddar cheese or cooked chicken. S. enterica survived but did not grow on lettuce tissues incubated alone or in contact with Cheddar cheese for 6 days at either 6 or 14°C. In contrast, populations increased from 2.01 ± 0.22 to 9.26 ± 0.22 CFU/cm(2) when lettuce washed in water was incubated in contact with cooked chicken at 14°C. Populations on lettuce leaves were reduced to 1.28 ± 0.14 CFU/cm(2) by washing with a chlorine solution (70 ppm of free chlorine) but increased to 8.45 ± 0.22 CFU/cm(2) after 6 days at 14°C. Experimentation with a commercial product in which one third of the fresh-cut romaine lettuce was replaced with inoculated lettuce revealed that S. enterica populations increased by 4 log CFU/g during storage for 3 days at 14°C. These findings indicate that rapid growth of bacterial enteric pathogens may occur in mixed ingredient salads; therefore, strict temperature control during the manufacture, distribution, handling, and storage of these products is critical.
Bioconversion of Cheese Waste (Whey)
Energy Technology Data Exchange (ETDEWEB)
Bohnert, G.W.
1998-03-11
The US dairy industry produces 67 billion pounds of cheese whey annually. A waste by-product of cheese production, whey consists of water, milk sugar (lactose), casein (protein), and salts amounting to about 7% total solids. Ultrafiltration is used to concentrate cheese whey into a protein-rich foodstuff; however, it too produces a waste stream, known as ''whey permeate,'' (rejected water, lactose, and salts from the membrane). Whey permeate contains about 4.5% lactose and requires treatment to reduce the high BOD (biological oxygen demand) before disposal. Ab Initio, a small business with strong chemistry and dairy processing background, desired help in developing methods for bioconversion of whey permeate lactose into lactic acid. Lactic acid is an organic acid primarily used as an acidulant in the food industry. More recently it has been used to produce polylactic acid, a biodegradable polymer and as a new method to treat meat carcasses to combat E. coli bacteria. Conversion of whey permeate to lactic acid is environmentally sound because it produces a valued product from an otherwise waste stream. FM&T has expertise in bioconversion processes and analytical techniques necessary to characterize biomass functions. The necessary engineering and analytical services for pilot biomass monitoring, process development, and purification of crude lactic acid were available at this facility.
Movement as Spatial Practices and Economic Strategies in Cheese Production at Family Farms in Bohinj
Directory of Open Access Journals (Sweden)
Jaka Repič
2014-07-01
Full Text Available The article explores dairy and cheese production at family farms in Bohinj, their economical and organisational strategies (variations between family and cooperative organisation of farming and the connection of cheese production with different modes of spatial movement. In the past decade, several family farms have started producing cheese and milk products, which is an economic activity closely linked to traditional forms of cooperatives, and pasture rights of agricultural societies. These farms have revitalised traditional forms of cheese production and established new economic strategies, especially through the plurality of their activities – work outside of the farm, tourism, marketing of their products, etc. The article first presents a development of cheese production in Bohinj, changes in family and cooperative farming and explores movement and the meshwork of paths, tracks, roads and places that are fundamental to cheese economy. Further, the article connects different movements, e.g. daily pastures close to the villages, transhumance in mountain pasturelands, selling products in markets, etc. Modes of movement (walk, cattle herding, driving to markets are basic practices behind economic strategies of dairy and cheese farms, as well as organisations and use of space, in particular mountain paths and pasturelands.
Cheese Classification, Characterization, and Categorization: A Global Perspective.
Almena-Aliste, Montserrat; Mietton, Bernard
2014-02-01
Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes and microorganisms; the composition of the fresh cheese; and the environmental conditions during aging. These factors determine and define not only the sensory quality of the final cheese product but also the vast diversity of cheeses produced worldwide. How we define and categorize cheese is a complicated matter. There are various approaches to cheese classification, and a global approach for classification and characterization is needed. We review current cheese classification schemes and the limitations inherent in each of the schemes described. While some classification schemes are based on microbiological criteria, others rely on descriptions of the technologies used for cheese production. The goal of this review is to present an overview of comprehensive and practical integrative classification models in order to better describe cheese diversity and the fundamental differences within cheeses, as well as to connect fundamental technological, microbiological, chemical, and sensory characteristics to contribute to an overall characterization of the main families of cheese, including the expanding world of American artisanal cheeses.
Almeida, Mathieu; Hébert, Agnès; Abraham, Anne-Laure; Rasmussen, Simon; Monnet, Christophe; Pons, Nicolas; Delbès, Céline; Loux, Valentin; Batto, Jean-Michel; Leonard, Pierre; Kennedy, Sean; Ehrlich, Stanislas Dusko; Pop, Mihai; Montel, Marie-Christine; Irlinger, Françoise; Renault, Pierre
2014-12-13
Microbial communities of traditional cheeses are complex and insufficiently characterized. The origin, safety and functional role in cheese making of these microbial communities are still not well understood. Metagenomic analysis of these communities by high throughput shotgun sequencing is a promising approach to characterize their genomic and functional profiles. Such analyses, however, critically depend on the availability of appropriate reference genome databases against which the sequencing reads can be aligned. We built a reference genome catalog suitable for short read metagenomic analysis using a low-cost sequencing strategy. We selected 142 bacteria isolated from dairy products belonging to 137 different species and 67 genera, and succeeded to reconstruct the draft genome of 117 of them at a standard or high quality level, including isolates from the genera Kluyvera, Luteococcus and Marinilactibacillus, still missing from public database. To demonstrate the potential of this catalog, we analysed the microbial composition of the surface of two smear cheeses and one blue-veined cheese, and showed that a significant part of the microbiota of these traditional cheeses was composed of microorganisms newly sequenced in our study. Our study provides data, which combined with publicly available genome references, represents the most expansive catalog to date of cheese-associated bacteria. Using this extended dairy catalog, we revealed the presence in traditional cheese of dominant microorganisms not deliberately inoculated, mainly Gram-negative genera such as Pseudoalteromonas haloplanktis or Psychrobacter immobilis, that may contribute to the characteristics of cheese produced through traditional methods.
21 CFR 133.140 - Gammelost cheese.
2010-04-01
... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... other procedure which produces a finished cheese having the same physical and chemical properties. The...) The dairy ingredients are subjected to the action of a lactic acid-producing bacterial culture. The...
Feeding Moringa oleifera fresh or ensiled to dairy cows--effects on milk yield and milk flavor.
Mendieta-Araica, Bryan; Spörndly, Eva; Reyes-Sánchez, Nadir; Spörndly, Rolf
2011-06-01
Moringa oleifera, either fresh or ensiled, was compared with Elephant grass as a main feedstuff for dairy cows. To test the effects feed had on milk yield, milk composition, ration digestibility, and the organoleptic characteristics of milk, six lactating dairy cows were used in a Changeover 3 × 3 Latin Square experiment, replicated twice. With equal intake of metabolizable energy the intake of protein and fiber differed (p Moringa had the highest and the Elephant grass diet had the lowest intake. Compared with the control diet, ensiled Moringa had higher digestibility (P Moringa and Moringa silage treatments. Milk yield did not differ between any of the treatments and averaged 13.7 kg cow day(-1). Milk composition was similar among all treatments. Milk from the fresh Moringa treatment, however, had a grassy flavor and aroma, significantly different from the other two treatments, even though it was normal in color and appearance. No organoleptic differences were found between milk from the control treatment and the Moringa silage treatment. The conclusion is that Moringa silage can be fed to dairy cows in large quantities to produce the same quantity and quality of milk as traditional diets.
Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin
DEFF Research Database (Denmark)
Børsting, Mette Winther
be the need of an extended ripening period to reach a similar cheese structure as in cheeses produced with BC. The aim of this project was to compensate for the lower proteolytic activity in cheese produced with CC compared to BC. Selection of dairy lactic acid bacteria (LAB) for cheese production with high....... lactis subsp lactis, 10 thermophilic Lactobacillus strains and 15 frozen direct vat set strains of thermopholic Lactobacillus) to hydrolyse αS1-CN, candidates were selected for cheese-making experiments. None of the selected proteolytic strains contributed significantly to softening the cheese structure...
DEFF Research Database (Denmark)
Østergaard, Nina Bjerre
Listeria monocytogenes is a well-known food borne pathogen that potentially causes listeriosis. No outbreaks or cases of listeriosis have been associated with cottage cheese, but several confirmed cases and outbreaks in the EU and the US have been related to dairy products made from raw...... or pasteurised milk. This, in combination with the fact that cottage cheese support growth of Listeria monocytogenes, induces a documentation requirement on the food producer. In the EU regulatory framework, mathematical models are recognised as a suitable supplement to traditional microbiological methods....... The models can be used for documentation of compliance with microbiological criteria for Listeria monocytogenes under reasonably foreseeable conditions. Cottage cheese is a fresh, fermented dairy product. It consists of a fermented cheese curd mixed with a fresh or cultured cream dressing. The product...
Anaerobic-aerobic biological treatment of a mixture of cheese whey and dairy manure
Energy Technology Data Exchange (ETDEWEB)
Lo, K.V.; Liao, P.H.
1989-01-01
The integrated anaerobic-aerobic biological treatment system consisted of an anaerobic rotating biological reactor and an aerobic sequencing batch reactor. Three sequencing batch reactors were used in the aerobic process. A mixture of cheese whey and dairy manure was successfully digested in an anaerobic rotating biological contactor which served as a first step in the waste treatment process. The methane production rate, which is dependent on the organic loading rate, ranged between 1.43 and 3.74 litres methane per litre reactor per day. As the organic loading rate increased, total methane production also increased. In the anaerobic digestion step, over 46% of chemical oxygen demand was removed. The potential pollutants were further destroyed by the aerobic treatment. More than 93% of the remaining chemical oxygen demand was removed in the sequencing batch reactors operated at 22/sup 0/C. The treatment efficiency was lower for the aerobic reactor operated at a lower temperature (10/sup 0/C). (author).
Major defects in artisanal Minas cheeses manufactured in the Canastra region
Directory of Open Access Journals (Sweden)
Denise Sobral
2017-08-01
been proposed and described in this article. It has also been verified that most of the cheese producers did not follow the minimum maturation period of 22 days required by de legislation and marketed the cheese still fresh.
Packaging conditions hindering fungal growth on cheese
DEFF Research Database (Denmark)
Nielsen, Per Væggemose; Haasum, Iben
1997-01-01
Fungal contamination is one of the most important quality deteriorating factors on cheese. During the last 5 years we have studied in detail the underlying factors controlling these unwanted processes in a collaborative project financed by the Danish Dairy Board and the Ministry of Agriculture...
The use of spices in the production of traditional cheeses
Directory of Open Access Journals (Sweden)
Renata Josipović
2016-01-01
Full Text Available Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.
Dairy product intake in relation to glucose regulation indices and risk of type 2 diabetes
DEFF Research Database (Denmark)
Struijk, E A; Heraclides, A; Witte, Daniel Rinse
2013-01-01
and milk products, cheese and fermented dairy. Fasting plasma glucose (FPG), 2-h plasma glucose (2hPG), HbA(1c), insulin resistance (HOMA2-IR) and beta-cell function (HOMA2-B) were considered at 5-year follow-up. In the maximally-adjusted model (demographics, lifestyle factors, dietary factors and waist......), cheese intake was inversely associated with 2hPG (β = -0.048, 95% CI -0.095; -0.001). Fermented dairy intake was inversely associated with FPG (β = -0.028, 95% CI -0.048; -0.008) and HbA(1c) (β = -0.016, 95% CI -0.030; -0.001). Total dairy intake and the dairy subgroups were not related to HOMA-IR...... and HOMA-B in the maximally-adjusted model. Furthermore, there was no significant association between intake of total dairy or any of the dairy subgroups and incidence of T2D. CONCLUSION: Our data suggest a modest beneficial effect of cheese and fermented dairy on glucose regulation measures; however...
Yasuda, S; Ohkura, N; Suzuki, K; Yamasaki, M; Nishiyama, K; Kobayashi, H; Hoshi, Y; Kadooka, Y; Igoshi, K
2010-04-01
To establish cheese as a dairy product with health benefits, we examined the multifunctional role of cheeses. In this report, we clarify whether different types of commercial cheeses may possess antiproliferative activity using HL-60 human promyelocytic leukemia cell lines as a cancer model. Among 12 cheese extracts tested, 6 (Montagnard, Pont-l'Eveque, Brie, Camembert, Danablue, and Blue) revealed strong growth inhibition activity and induction of DNA fragmentation in HL-60 cells. Based on the quantification of nitrogen contents in different cheese samples, a positive correlation between the ripeness of various cheeses and their antiproliferative activity tested in HL-60 cells was displayed. Four varieties of Blue cheese ripened for 0, 1, 2, or 3 mo demonstrated that the Blue cheese ripened for a long term was capable of causing the strong suppression of the cell growth and the induction of apoptotic DNA damage as well as nucleic morphological change in HL-60 cells. Collectively, these results obtained suggest a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation. Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Cui, H Y; Wu, J; Lin, L
2016-08-01
Listeria monocytogenes infection in dairy products is of mounting public concern. To inhibit bacterial growth, we engineered stimuli-responsive liposomes containing lemongrass oil for this study. The controlled release of liposome-entrapped lemongrass oil is triggered by listerolysin O, secreted by L. monocytogenes. We investigated the antibiotic activities of lemongrass oil liposomes against L. monocytogenes in cheese. We also assessed their possible effects on the quality of the cheese. Liposomes containing lemongrass oil (5.0mg/mL) presented the optimal polydispersity index (0.246), zeta-potential (-58.9mV) and entrapment efficiency (25.7%). The liposomes displayed satisfactory antibiotic activity against L. monocytogenes in cheese over the storage period at 4°C. We observed no effects on the physical and sensory properties of the cheese after the liposome treatment. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
Henri-Dubernet, Ségolène; Desmasures, Nathalie; Guéguen, Micheline
2008-03-01
The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man - Rogosa - Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction - temperature gradient gel electrophoresis (PCR-TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR-TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus helveticus, a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis, Lactobacillus kefiri, and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Ganesan, Balasubramanian; Brown, Kelly; Irish, David A; Brothersen, Carl; McMahon, Donald J
2014-01-01
High sodium intake negatively affects consumer health, thus there is active interest in lowering sodium levels in dairy foods. Cheddar and low-moisture, part-skim Mozzarella cheeses were made with total salt levels of 0.7, 1.0, 1.25, 1.35, and 1.8% (wt/wt) in triplicate, thus reducing sodium by 25 to 60%. Multiple manufacturing protocols for salt reduction were used to produce cheeses with similar postpress moisture and pH, independent of the final salt levels in cheese, in order to study the role of salt in cheese acceptability. Cheese flavor was evaluated by a descriptive taste panel on a 15-point intensity scale. Consumer acceptance was evaluated by a consumer panel on a 9-point hedonic scale. Taste panels conducted with cubed Cheddar cheese (at 3 and 6mo) and cold shredded Mozzarella cheese (at 3wk) showed that consumer liking for cheese was low at 0.7 and 0.9% salt, but all cheeses containing higher salt levels (1.25, 1.35, and 1.8% salt) were comparably preferred. The cheeses had acceptable liking scores (≥6) when served as quesadilla or pizza toppings, and consumers were able to differentiate cheeses at alternate salt levels; for example, 1.8 and 1.5% salt cheeses scored similarly, as did cheeses with 1.5% and 1.35% salt, but 1.35% salt cheese scored lower than and was discernible from 1.8% salt cheese. Descriptive panelists perceived salty, sour, umami, bitter, brothy, lactone/fatty acid, and sulfur attributes as different across Mozzarella cheeses, with the perception of each significantly increasing along with salt level. Salty and buttery attributes were perceived more with increasing salt levels of Cheddar cheese by the descriptive panel at 3mo, whereas bitter, brothy, and umami attributes were perceived less at the higher salt levels. However, this trend reversed at 6mo, when perception of salty, sour, bitter, buttery, lactone/fatty acid, and umami attributes increased with salt level. We conclude that consumers can distinguish even a 30% salt
Drouin-Chartier, Jean-Philippe; Brassard, Didier; Tessier-Grenier, Maude; Côté, Julie Anne; Labonté, Marie-Ève; Desroches, Sophie; Couture, Patrick; Lamarche, Benoît
2016-11-01
The objective of this systematic review was to determine if dairy product consumption is detrimental, neutral, or beneficial to cardiovascular health and if the recommendation to consume reduced-fat as opposed to regular-fat dairy is evidence-based. A systematic review of meta-analyses of prospective population studies associating dairy consumption with cardiovascular disease (CVD), coronary artery disease (CAD), stroke, hypertension, metabolic syndrome (MetS), and type 2 diabetes (T2D) was conducted on the basis of the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. Quality of evidence was rated by using the Grading of Recommendations Assessment, Development, and Evaluation scale. High-quality evidence supports favorable associations between total dairy intake and hypertension risk and between low-fat dairy and yogurt intake and the risk of T2D. Moderate-quality evidence suggests favorable associations between intakes of total dairy, low-fat dairy, cheese, and fermented dairy and the risk of stroke; intakes of low-fat dairy and milk and the risk of hypertension; total dairy and milk consumption and the risk of MetS; and total dairy and cheese and the risk of T2D. High- to moderate-quality evidence supports neutral associations between the consumption of total dairy, cheese, and yogurt and CVD risk; the consumption of any form of dairy, except for fermented, and CAD risk; the consumption of regular- and high-fat dairy, milk, and yogurt and stroke risk; the consumption of regular- and high-fat dairy, cheese, yogurt, and fermented dairy and hypertension risk; and the consumption of regular- and high-fat dairy, milk, and fermented dairy and T2D risk. Data from this systematic review indicate that the consumption of various forms of dairy products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of
Human food chain contamination. Dairy products in 28 regions of the E.E.C. in 1977
International Nuclear Information System (INIS)
Obino, A.-M.; Garnier, Arlette; Brenot, Jean.
1981-08-01
Global and individual levels of contamination by cesium 137 and strontium 90 resulting from consumption of dairy products in 28 regions of the European Economical Community are evaluated. We begin with economical considerations: production, industry, distribution and consumption. Regional exchanges, using 1977 statistical data, are then established for the following products: crude milk, skim milk, consumption milk, fresh products, butter, cheese and powder. Finally, various contamination results are presented, associated with the observed concentrations of cesium 137 and strontium 90 in milk in the E.E.C. during 1977, and in the hypothesis of highly contaminated regions. Some results are expressed as concentrations in the various dairy products after transformations and exchanges, others are expressed as individual ingested activities. A sensitivity analysis is used to assess the exchange effect [fr
Occurrence of Aflatoxin M1 in Dairy Products in Southern Italy
Directory of Open Access Journals (Sweden)
Giovanna Barbuti
2008-12-01
Full Text Available A screening survey of the presence of aflatoxin M1 (AFM1 was carried out on 265 samples of cheese made from cow, buffalo, goat, sheep, sheep-goat milk collected in the Apulia region (Southern Italy. Selected samples included unripened, medium and long-term ripened cheeses. AFM1 was found in 16.6% of the analyzed samples. The highest positive incidence was for medium and long-term ripened cheeses, especially those made from sheep-goat milk, while buffalo cheeses tested consistently negative. Our results show that the level of contamination by AFM1 in dairy products from Apulia Region are lower than in other Italian and European regions. Moreover, it is important to underline that a common European norm concerning the AFM1 threshold limits for dairy products is still lacking.
Modeling the growth of Listeria monocytogenes in mold-ripened cheeses.
Lobacz, Adriana; Kowalik, Jaroslaw; Tarczynska, Anna
2013-06-01
This study presents possible applications of predictive microbiology to model the safety of mold-ripened cheeses with respect to bacteria of the species Listeria monocytogenes during (1) the ripening of Camembert cheese, (2) cold storage of Camembert cheese at temperatures ranging from 3 to 15°C, and (3) cold storage of blue cheese at temperatures ranging from 3 to 15°C. The primary models used in this study, such as the Baranyi model and modified Gompertz function, were fitted to growth curves. The Baranyi model yielded the most accurate goodness of fit and the growth rates generated by this model were used for secondary modeling (Ratkowsky simple square root and polynomial models). The polynomial model more accurately predicted the influence of temperature on the growth rate, reaching the adjusted coefficients of multiple determination 0.97 and 0.92 for Camembert and blue cheese, respectively. The observed growth rates of L. monocytogenes in mold-ripened cheeses were compared with simulations run with the Pathogen Modeling Program (PMP 7.0, USDA, Wyndmoor, PA) and ComBase Predictor (Institute of Food Research, Norwich, UK). However, the latter predictions proved to be consistently overestimated and contained a significant error level. In addition, a validation process using independent data generated in dairy products from the ComBase database (www.combase.cc) was performed. In conclusion, it was found that L. monocytogenes grows much faster in Camembert than in blue cheese. Both the Baranyi and Gompertz models described this phenomenon accurately, although the Baranyi model contained a smaller error. Secondary modeling and further validation of the generated models highlighted the issue of usability and applicability of predictive models in the food processing industry by elaborating models targeted at a specific product or a group of similar products. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Extra Cheese, Please! Mozzarella's Journey from Cow to Pizza [and] Teaching Guide.
Peterson, Chris
This book traces Annabelle the dairy cow's milk from the farm to the top of a Friday night pizza. The book relates that when Annabelle gives birth to her calf she also begins to produce milk; the milk is then processed into cheese, and from the cheese, pizza is made (recipe included). The book features color photographs of the entire process which…
Rico, Carlos; Muñoz, Noelia; Rico, José Luis
2015-01-01
Mesophilic anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure was investigated with the aim of determining the treatment limits in terms of the cheese whey fraction in feed and the organic loading rate. The results of a continuous stirred tank reactor that was operated with a hydraulic retention time of 15.6 days showed that the co-digestion process was possible with a cheese whey fraction as high as 85% in the feed. The efficiency of the process was similar within the range of the 15-85% cheese whey fraction. To study the effect of the increasing loading rate, the HRT was progressively shortened with the 65% cheese whey fraction in the feed. The reactor efficiency dropped as the HRT decreased but enabled a stable operation over 8.7 days of HRT. At these operating conditions, a volumetric methane production rate of 1.37 m(3) CH4 m(-3) d(-1) was achieved. Copyright © 2015 Elsevier Ltd. All rights reserved.
Drouin-Chartier, Jean-Philippe; Brassard, Didier; Tessier-Grenier, Maude; Côté, Julie Anne; Labonté, Marie-Ève; Desroches, Sophie; Couture, Patrick; Lamarche, Benoît
2016-01-01
The objective of this systematic review was to determine if dairy product consumption is detrimental, neutral, or beneficial to cardiovascular health and if the recommendation to consume reduced-fat as opposed to regular-fat dairy is evidence-based. A systematic review of meta-analyses of prospective population studies associating dairy consumption with cardiovascular disease (CVD), coronary artery disease (CAD), stroke, hypertension, metabolic syndrome (MetS), and type 2 diabetes (T2D) was conducted on the basis of the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. Quality of evidence was rated by using the Grading of Recommendations Assessment, Development, and Evaluation scale. High-quality evidence supports favorable associations between total dairy intake and hypertension risk and between low-fat dairy and yogurt intake and the risk of T2D. Moderate-quality evidence suggests favorable associations between intakes of total dairy, low-fat dairy, cheese, and fermented dairy and the risk of stroke; intakes of low-fat dairy and milk and the risk of hypertension; total dairy and milk consumption and the risk of MetS; and total dairy and cheese and the risk of T2D. High- to moderate-quality evidence supports neutral associations between the consumption of total dairy, cheese, and yogurt and CVD risk; the consumption of any form of dairy, except for fermented, and CAD risk; the consumption of regular- and high-fat dairy, milk, and yogurt and stroke risk; the consumption of regular- and high-fat dairy, cheese, yogurt, and fermented dairy and hypertension risk; and the consumption of regular- and high-fat dairy, milk, and fermented dairy and T2D risk. Data from this systematic review indicate that the consumption of various forms of dairy products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of
International Nuclear Information System (INIS)
Colombo, E.; Scarpellini, M.; Franzatti, L.; Dioguardi, L.
2009-01-01
Present study will treat the next topics: ecology of the natural and man made environments and functional diversity of bacteria. The microbial communities in artisanal goat cheeses produced in mountain pastures (typical farms) in Piemonte mountain (North of Italy) change a lot during precessing and ripening time. Moreover cheese microbial ecosystems are different in each small dairy because adventitious microflora can come from the environment and contamination the milk before the cheese making process and the product during manufacture and ripening. (Author)
Energy Technology Data Exchange (ETDEWEB)
Colombo, E.; Scarpellini, M.; Franzatti, L.; Dioguardi, L.
2009-07-01
Present study will treat the next topics: ecology of the natural and man made environments and functional diversity of bacteria. The microbial communities in artisanal goat cheeses produced in mountain pastures (typical farms) in Piemonte mountain (North of Italy) change a lot during precessing and ripening time. Moreover cheese microbial ecosystems are different in each small dairy because adventitious microflora can come from the environment and contamination the milk before the cheese making process and the product during manufacture and ripening. (Author)
Processing Challenges and Opportunities of Camel Dairy Products
DEFF Research Database (Denmark)
Berhe, Tesfemariam; Seifu, Eyassu; Ipsen, Richard
2017-01-01
to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can...
Wilcott, Lynn; Naus, Monika
2015-01-01
Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant's water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant's open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence. PMID:25918702
Directory of Open Access Journals (Sweden)
Lorraine McIntyre
2015-01-01
Full Text Available Soft ripened cheese (SRC caused over 130 foodborne illnesses in British Columbia (BC, Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m., an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant’s water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant’s open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence.
Parry-Hanson Kunadu, Angela; Holmes, Mark; Miller, Eric L; Grant, Andrew J
2018-07-20
Consumer perception of poor hygiene of fresh milk products is a major barrier to promotion of milk consumption as an intervention to alleviate the burden of malnutrition in Ghana. Fresh milk is retailed raw, boiled, or processed into unfermented cheese and spontaneously fermented products in unlicensed outlets. In this study, we have determined microbiological quality of informally retailed fresh milk products and characterized the genomic diversity and antimicrobial resistance (AMR) patterns of non-typhoidal Salmonella (NTS) in implicated products. A total of 159 common dairy products were purchased from five traditional milk markets in Accra. Samples were analysed for concentrations of aerobic bacteria, total and fecal coliforms, Escherichia coli, staphylococci, lactic acid bacteria and yeast and moulds. The presence of Salmonella, E. coli O157:H7, Listeria monocytogenes and Staphylococcus aureus were determined. AMR of Salmonella against 18 antibiotics was experimentally determined. Genome sequencing of 19 Salmonella isolates allowed determination of serovars, antigenic profiles, prediction of AMR genes in silico and inference of phylogenetic relatedness between strains. Raw and heat-treated milk did not differ significantly in overall bacterial quality (P = 0.851). E. coli O157:H7 and Staphylococcus aureus were present in 34.3% and 12.9% of dairy products respectively. Multidrug resistant (MDR) Salmonella enterica serovars Muenster and Legon were identified in 11.8% and 5.9% of unfermented cheese samples respectively. Pan genome analysis revealed a total of 3712 core genes. All Salmonella strains were resistant to Trimethoprim/Sulfamethoxazole, Cefoxitin, Cefuroxime Axetil and Cefuroxime. Resistance to Chloramphenicol (18%) and Ciprofloxacin (100%), which are first line antibiotics used in treatment of NTS bacteremia in Ghana, was evident. AMR was attributed to presence and/or mutations in the following genes: golS, sdiA for cephalosporins, aac(6')-Iy, ant
Assessing economic and demographic factors that influence United States dairy demand.
Davis, C G; Yen, S T; Dong, D; Blayney, D P
2011-07-01
Low-fat dairy products are key components of a healthy diet for all Americans. As the USDA increases its focus on nutrition and healthy eating, it is important to understand the underlying demands for dairy products, both the healthy and the less healthy ones. The consumption of fluid milk products has decreased over the last decade, whereas milk used for manufactured dairy products such as cheese, ice cream, yogurt, and butter, and for use as an ingredient in other food products, has risen. The objective of this study is to determine the effects of changes in demographic variables, retail prices, and total dairy expenditure on at-home consumption of dairy products, using purchase data from Nielsen 2007 Homescan (ACNielsen, New York, NY) data. To derive the demand elasticities for 16 products, a censored Almost Ideal Demand System model is used. Results reveal that demographic variables do have effects on the purchase of the 16 products, and own-price elasticities are 1 or greater for all 16 products for both uncompensated and compensated elasticities except 4: ice cream, refrigerated yogurt, processed cheese, and margarine. A substitution relationship exists among all fluid milk categories, natural and processed cheese, low-fat ice cream, and refrigerated yogurt, butter, and margarine. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Jolanta G. Rola
2016-03-01
Full Text Available This paper describes the results of a 3-year study on the prevalence, enterotoxinogenicity and resistance to antimicrobials of S. aureus isolated on dairy farms with small scale production of raw cow milk cheeses. The samples of raw milk, semi-finished products and the final products as well as swabs were collected between 2011 and 2013 from nine dairy farms in Poland. A total of 244 samples were examined, of which 122 (50.0% were contaminated with S. aureus including 18 of 26 (69.2% mature cheese samples with log10 CFU g−1 between <1- and 7.41. In swabs collected from the staff and production environment the highest contamination rate with coagulase positive staphylococci (CPS was detected on hands of cheese makers (4.34 log10 CFU/swab. None of the cheese samples contaminated with CPS contained staphylococcal enterotoxins (SEs. However, 55 of 122 (45.1% S. aureus isolates possessed SEs genes, mainly (26 of 55; 47.3% a combination of the sed, sej and ser genes. Furthermore, the sep (15 of 55; 27.3% as well as seg and sei (9 of 55; 16.4% genes were also identified. The remaining S. aureus isolates possessed the sea gene (one isolate, the combination of sec, seg and sei (three isolates as well as the sed, sej, sep and ser markers together (one CPS. Resistance to penicillin (62 of 122 isolates; 50.8% was the most common among the tested isolates. Some CPS were also resistant to chloramphenicol (7; 5.7% and tetracycline (5; 4.1%. The obtained results indicated that the analyzed cheeses were safe for consumers. To improve the microbiological quality of traditional cheese products more attention should be paid to animal welfare and hygiene practices during the process of cheese manufacturing in some dairy farms.
A 100-Year Review: Cheese production and quality.
Johnson, M E
2017-12-01
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Robotic milking and milk quality: effects on the cheese-making properties of milk
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Giacomo Pirlo
2010-01-01
Full Text Available Robotic milking systems (RMS modify dairy herd management and therefore some aspects of production. The mainresults from scientific literature on RMS and cheese-making properties have been reported. The decrease in fat content,as a consequence of the increased milking frequency, is generally confirmed. The lack of specific studies on creamingproperties of milk from robotic milking experiences and with different milking frequencies has been highlighted.Indications on clotting features were obtained with a different milking frequency in a traditional milking parlour; theseresults showed an improvement in the casein index of milk from three daily milkings. A reduction of casein exposure tothe plasminogen-plasmin complex activity in the mammary gland between two consecutive milkings seems to explainthis result. The effect of RMS on milk quality for cheese-making purposes was first evaluated in a two-year monitoringstudy in a herd representative of Po Valley dairy farms. Preliminary results from laboratory tests on bulk milk samplesindicate that milk from RMS seems suitable for cheese-making processes.
Faulkner, Hope; Clarke, Holly J.; O’Sullivan, Maurice G.; Kerry, Joseph P.
2018-01-01
There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very little quantitative
Directory of Open Access Journals (Sweden)
Kieran N. Kilcawley
2018-03-01
Full Text Available There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
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Daniel eO Sullivan
2013-01-01
Full Text Available AbstractThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways, in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.
Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.
Zago, Miriam; Bonvini, Barbara; Rossetti, Lia; Meucci, Aurora; Giraffa, Giorgio; Carminati, Domenico
2015-05-01
Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total DNA. Latent period, burst time and burst size data evidenced that phages were active and virulent. Overall, data highlighted the biodiversity of Lb. helveticus phages isolated from cheese whey starters, which were confirmed to be one of the most common phage contamination source in dairy factories. More research is required to further unravel the ecological role of Lb. helveticus phages and to evaluate their impact on the dairy fermentation processes where whey starter cultures are used.
Trmčić, A; Ralyea, R; Meunier-Goddik, L; Donnelly, C; Glass, K; D'Amico, D; Meredith, E; Kehler, M; Tranchina, N; McCue, C; Wiedmann, M
2017-01-01
been defined, these categories would represent safe havens for cheesemakers, which would allow cheesemakers to safely and legally produce raw milk cheeses that meet appropriate science-based safety requirements (e.g., risk to human health equivalent to pasteurized milk cheeses). Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Peyraud, Jean-Louis; Michel, Guillaume; Berthelot, D.; Delaby, Luc
2009-01-01
This study investigates the effects of two feeding systems and two dairy cow breeds on milk yield and composition, physical and sensorial properties of Camembert and Pont-l'Eveque cheeses. The experiment consisted of a 2 X 2 factorial arrangement of treatments. A low energy grass diet with only 15% of concentrate (LowGS) was compared with a high-energy maize silage diet with 30% concentrate (HighMS). Thirty-four Holstein (Hp) and 34 Normande (No) cows in early lactation were assigned to one o...
Yield of acid curd cheese produced from cow's milk from different lactation periods.
Salamończyk, Ewa; Młynek, Krzysztof; Guliński, Piotr; Zawadzka, Wiesława
2017-01-01
Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (“cheese expenditure”) is an important parameter of providing a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production. The aim of the study was to determine the influence of the lactation period (from standard lactation; extended lactation phase) on the performance of the acid curd cheese. the relation- ship between total protein content and acidity of fresh milk collected in two separate periods of lactation on the yield of acid cheese was also evaluated. The study included 1384 samples of milk collected from Polish Holstein-Friesian cows, the Black-White variety. The basic chemical composition of fresh milk and acid-curd cheese produced in the laboratory were analyzed. The cheese milk yield was evaluated on the basis of the quantity of the re- sulting curd mass. According to our estimates, under laboratory conditions an average of 100 kg of milk per cow in population produced an estimated 20.1 kg of curd cheese. The basic chemical composition of raw milk, which was diverse in terms of the period of lactation, showed a higher dry matter, fat and protein content in milk acquired during the extension phase of lactation compared to the milk of standard lactation. It has been found that the lower titratable acidity of fresh milk appeared with a higher yield of cheese curd. This difference was between 1.76 kg (with milk from cows milked during the extended lactation phase) to 2.72 kg from 100 kg of cheese milk (milk with the standard lactation). Thus, the optimum level of titratable acidity of milk for cheese yield is 6.0–7.5
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
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Sara Astegiano
2014-08-01
Full Text Available Traditional products and related processes must be safe to protect consumers’ health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B. Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (Aw] were performed as well. Shiga-toxin Escherichia coli, aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae, E.coli and coagulase-positive staphylococci (CPS were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and Aw values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and Aw are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.
Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese.
Astegiano, Sara; Bellio, Alberto; Adriano, Daniela; Bianchi, Daniela Manila; Gallina, Silvia; Gorlier, Alessandra; Gramaglia, Monica; Lombardi, Giampiero; Macori, Guerrino; Zuccon, Fabio; Decastelli, Lucia
2014-08-28
Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (A w )] were performed as well. Shiga-toxin Escherichia coli , aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae , E.coli and coagulase-positive staphylococci (CPS) were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and A w values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and A w are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.
Abd El-Gawad, Mona A M; Ahmed, Nawal S; El-Abd, M M; Abd El-Rafee, S
2012-04-02
The name pasta filata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese made from standardized homogenized and non-homogenized buffalo milk with 3 and 1.5%fat. The effect of homogenization on rheological, microstructure and sensory evaluation was carried out. Fresh raw buffalo milk and starter cultures of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used. The coagulants were calf rennet powder (HA-LA). Standardized buffalo milk was homogenized at 25 kg/cm2 pressure after heating to 60°C using homogenizer. Milk and cheese were analysed. Microstructure of the cheese samples was investigated either with an application of transmission or scanning electron microscope. Statistical analyses were applied on the obtained data. Soluble nitrogen total volatile free fatty acids, soluble tyrosine and tryptophan increased with using homogenized milk and also, increased with relatively decrease in case of homogenized Mozzarella cheese. Meltability of Mozzarella cheese increased with increasing the fat content and storage period and decrease with homogenization. Mozzarella cheese firmness increased with homogenization and also, increased with progressing of storage period. Flavour score, appearance and total score of Mozzarella cheese increased with homogenization and storage period progress, while body and texture score decreased with homogenization and increased with storage period progress. Microstructure of Mozzarella cheese showed the low fat cheese tends to be harder, more crumbly and less smooth than normal. Curd granule junctions were prominent in non-homogenized milk cheese. Homogenization of milk cheese caused changes in the microstructure of the Mozzarella cheese. Microstructure studies of cheese revealed that cheese made from homogenized milk is smoother and has a finer texture than
Alexopoulos, A; Plessas, S; Kourkoutas, Y; Stefanis, C; Vavias, S; Voidarou, C; Mantzourani, I; Bezirtzoglou, E
2017-04-04
Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties. In ozonated yoghurt samples there was a reduction in mould counts of approximately 0.6Logcfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3mg/L O 3 , NaCl 5%) it seems that ozone treatment during the two months of observation reduced some of the mould load but without offering any advantages over the use of traditional brine (NaCl 7%). However, some sensorial alterations were observed, probably due to the organic load in the brine which deactivates ozone in early stages of application. It is concluded that, if the factors of time and concentration of ozone are configured properly, ozonation could be a promising approach safeguarding the production of some dairy products. Copyright © 2017 Elsevier B.V. All rights reserved.
Concerns about the microbiological quality of traditional raw milk cheeses: a worldwide issue
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Erica Tirloni
2014-11-01
Full Text Available Six types of unripened raw milk fresh (Robiola, Crescenza, Primo sale and Formaggella and “pasta filata” cheeses (Mozzarella and Burrata were evaluated for microbiological parameters. No Listeria monocytogenes or Salmonella spp. were detected, but high microbial counts were revealed. Significantly higher Total Viable Counts (TVC and Enterobacteriaceae counts were observed in “fresh cheese” than in “pasta filata” samples. Values > 6 Log CFU/g were found in 81.3% of fresh vs 50% in pasta filata for TVC and 65.6% vs 12.5% for Enterobacteriaceae, respectively. An evident contamination by Escherichia coli, Coagulase-positive Staphylococci and Pseudomonas spp. was detected in all the cheeses: the causes could be the improper hygiene of the artisanal production practices and the permanence of the cheeses on the refrigerated shelves. A careful attention to the respect of the good manufacturing practices is suggested to avoid the presence of initial high bacterial loads.
Shreddability of pizza Mozzarella cheese predicted using physicochemical properties.
Banville, V; Morin, P; Pouliot, Y; Britten, M
2014-07-01
This study used rheological techniques such as uniaxial compression, wire cutting, and dynamic oscillatory shear to probe the physical properties of pizza Mozzarella cheeses. Predictive models were built using compositional and textural descriptors to predict cheese shreddability. Experimental cheeses were made using milk with (0.25% wt/wt) or without denatured whey protein and renneted at pH 6.5 or 6.4. The cheeses were aged for 8, 22, or 36 d and then tested at 4, 13, or 22°C for textural attributes using 11 descriptors. Adding denatured whey protein and reducing the milk renneting pH strongly affected cheese mechanical properties, but these effects were usually dependent on testing temperature. Cheeses were generally weaker as they aged. None of the compositional or rheological descriptors taken alone could predict the shredding behavior of the cheeses. Using the stepwise method, an objective selection of a few (<4) relevant descriptors made it possible to predict the production of fines (R(2)=0.82), the percentage of long shreds (R(2)=0.67), and to a lesser degree, the adhesion of cheese to the shredding blade (R(2)=0.45). The principal component analysis markedly contrasted the adhesion of cheese to the shredding blade with other shredding properties such as the production of fines or long shreds. The predictive models and principal component analysis can help manufacturers select relevant descriptors for the development of cheese with optimal mechanical behavior under shredding conditions. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Development of parmesan cheese production from local cow milk
Aliwarga, Lienda; Christianti, Elisabeth Novi; Lazarus, Chrisella
2017-05-01
Parmesan cheese is one of the dairy products which is used in various foods, such as pasta, bakery product, and pizza. It has a hard texture due to aging process for at least two years. Long aging period inhibited the production of parmesan cheese while consumer demands were increasing gradually. This research was conducted to figure out the effect of starter culture and rennet dose to the production of parmesan cheese. This research consists of (1) pasteurization of 1,500 ml milk at 73°C; and (2) main cheese making process that comprised of fermentation process and the addition of rennet. In latter stage, milk was converted into curd. Variations were made for the dose of bacteria culture and rennet. Both variables correlated to the fermentation time and characteristics of the produced cheese. The analysis of the produced cheese during testing stage included measured protein and cheese yield, whey pH, water activity, and moisture content. Moreover, an organoleptic test was done in a qualitative manner. The results showed that the dose of bacteria culture has a significant effect to the fermentation time, protein yield, and cheese yield. Meanwhile, rennet dose significantly affected cheese yield, pH of whey, and water activity. The highest protein yield (93.1%) was obtained at 0.6 ml of culture and 0.5 ml of rennet while the maximum cheese yield (6.81%) was achieved at 0.4 ml of culture and 0.1 ml of rennet. The water activity of produced cheeses was lower compared to the water activity of common parmesan cheese (ca. 0.6). For the organoleptic test, 0.4 ml of bacterial culture and 0.5 ml of rennet produced the most preferred cheese flavor compared to other variations.
Managing a sustainable and resilient cheese supply chain for the dynamic market
Zhu, Quan; Krikke, Harold; Pawar, K.S.; Tsai, K.M.
2016-01-01
Purpose: Cheese has a long production time, but is as perishable as other fresh food. If it is not delivered to customers in time, it does not have value any more. Any product shortage causes customers to seek alternative sources. To manage a sustainable and resilient cheese supply chain for the
Guo, Jing; Astrup, Arne; Lovegrove, Julie A; Gijsbers, Lieke; Givens, David I; Soedamah-Muthu, Sabita S
2017-04-01
With a growing number of prospective cohort studies, an updated dose-response meta-analysis of milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose-response data were performed for total (high-fat/low-fat) dairy, milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included sour milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97-0.99; I 2 = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97-0.99; I 2 = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95-1.00; I 2 = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.
Anthelmintic residues in goat and sheep dairy products
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Jedziniak Piotr
2015-12-01
Full Text Available A multiresidue method (LC-MS/MS for determination of wide range of anthelmintics was developed. The method covered benzimidazoles: albendazole (and metabolites, cambendazole, fenbendazol (and metabolites, flubendazole (and metabolites, mebendazole (and metabolites, oxibendazole, thiabendazole (and metabolites, triclabendazole (and metabolites; macrocyclic lactones: abamectin, doramectin, emamectin, eprinomectin, ivermectin, moxidectin; salicylanilides: closantel, ioxynil, nitroxynil, oxyclosamide, niclosamide, rafoxanid and others: clorsulon, derquantel, imidocarb, monepantel (and metabolites, morantel, praziquantel, and pyrantel. The method was used to examine the potential presence of anthelmintics in goat and sheep milk and dairy products from the Polish market. A total of 120 samples of milk, yoghurt, cottage cheese, cream cheese, and curd were analysed. None of the samples were found positive above CCα (1-10 μg/kg except for one cottage cheese in which traces of albendazole sulfone were detected (5.2 ug/kg and confirmed. The results of the study showed negligible anthelmintic residues in the goat and sheep milk and dairy products and confirm their good quality.
Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese
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M.A. Di Napoli
2010-02-01
Full Text Available Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology laboratory. Mozzarella cheese was manufactured from whole raw water buffalo milk with the addition of natural starter. Volatile compounds were extracted by “purge and trap” system coupled to a gas chromatograph and detected operating with a mass-selective detector (Ciccioli et al., 2004 A total of 84 compounds of the following chemical families were detected: hydrocarbons, fatty acids, esters, alcohols, aldehydes, ketones and terpenes. The data overall indicated difference between the aromatic profiles of mozzarella cheese as consequence of feeding systems. Thus, differences in mozzarella cheese flavour are primarily caused by concentration differences of a common set of flavour compounds, rather than by the occurrence of compounds uniquely associated with a particular feed.
Dobson, William D.
2002-01-01
The answer to the question posed in the title is arguably, yes. U.S. firms appear to be well positioned to profitably expand exports of highly differentiated dairy products and selected dairy ingredients, especially dried whey products. However, U.S. bulk cheese, butter and nonfat dry milk (NFDM) are, for the most part, priced out of foreign markets by U.S. border protection and the dairy price support program. If, as claimed by a former Nestle CEO, the U.S. dairy-food market is "flat and fie...
de Carvalho, Rayssa Julliane; de Souza, Geanny Targino; Honório, Vanessa Gonçalves; de Sousa, Jossana Pereira; da Conceição, Maria Lúcia; Maganani, Marciane; de Souza, Evandro Leite
2015-12-01
In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris, which are commonly used for the production of different cheeses. To measure these effects, we determined the minimum inhibitory concentration (MIC) and assessed bacterial cell viability over time in (coalho) cheese-based broth and in a semi-solid (coalho) cheese model at 10 °C. The MIC for TVEO was 2.5 μL/mL against S. aureus and L. monocytogenes, while the MIC was 1.25 μL/mL against the starter co-culture. The TVEO (5 and 2.5 μL/mL) sharply reduced the viable counts of all assayed bacteria in cheese broth over 24 h; although, at 5 μL/mL, TVEO more severely affected the viability of the starter co-culture compared with pathogenic bacteria. The addition of 1.25 μL/g of TVEO in the semi-solid cheese model did not reduce the viable counts of all assayed bacteria. At 2.5 μL/g, TVEO slightly decreased the viable counts of S. aureus, L. monocytogenes and Lactococcus spp. in the semi-solid cheese model over 72 h. The final counts of Lactococcus spp. in a semi-solid cheese model containing 2.5 μL/mL TVEO were lower than those of pathogenic bacteria under the same conditions. These results suggest that the doses of TVEO used to control pathogenic bacteria in fermented dairy products, especially in low-ripened cheeses, should be cautiously considered for potential negative effects on the growth and survival of starter cultures. Copyright © 2015 Elsevier Ltd. All rights reserved.
Roest, de K.
2000-01-01
In many respects the Parmigiano-Reggiano production system is a unique dairy system. The processing of 1.35 million tons of milk into a high quality product in 600 small cheese dairies using predominantly artisan production techniques is not found anywhere else in Europe. The high labour
Detection and viability of Lactococcus lactis throughout cheese ripening.
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Marianna Ruggirello
Full Text Available Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-qPCR protocol for the detection, quantification and determination of the viability of L. lactis in ripened cheese samples by direct analysis of microbial nucleic acids. Standard curves were constructed for the specific quantification of L. lactis in cheese matrices and good results in terms of selectivity, correlation coefficient and efficiency were obtained. Thirty-three ripened cheeses were analyzed and, on the basis of RNA analysis, twelve samples showed 106 to 108 CFU of L. lactis per gram of product, thirteen from 103 to 105 CFU/g, and in eight cheeses, L. lactis was not detected. Traditional plating on M17 medium led to loads ranging from 105 to 109 CFU/g, including the cheese samples where no L. lactis was found by RT-qPCR. From these cheeses, none of the colonies isolated on M17 medium was identified as L. lactis species. These data could be interpreted as a lack of selectivity of M17 medium where colony growth is not always related to lactococcal species. At the same time, the absence or low abundance of L. lactis isolates on M17 medium from cheese where L. lactis was detected by RT-qPCR support the hypothesis that L. lactis starter populations are mainly present in viable but not culturable state during ripening and, for this reason, culture-dependent methods have to be supplemented with direct analysis of cheese.
Detection and Viability of Lactococcus lactis throughout Cheese Ripening
Cocolin, Luca
2014-01-01
Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-qPCR protocol for the detection, quantification and determination of the viability of L. lactis in ripened cheese samples by direct analysis of microbial nucleic acids. Standard curves were constructed for the specific quantification of L. lactis in cheese matrices and good results in terms of selectivity, correlation coefficient and efficiency were obtained. Thirty-three ripened cheeses were analyzed and, on the basis of RNA analysis, twelve samples showed 106 to 108 CFU of L. lactis per gram of product, thirteen from 103 to 105 CFU/g, and in eight cheeses, L. lactis was not detected. Traditional plating on M17 medium led to loads ranging from 105 to 109 CFU/g, including the cheese samples where no L. lactis was found by RT-qPCR. From these cheeses, none of the colonies isolated on M17 medium was identified as L. lactis species. These data could be interpreted as a lack of selectivity of M17 medium where colony growth is not always related to lactococcal species. At the same time, the absence or low abundance of L. lactis isolates on M17 medium from cheese where L. lactis was detected by RT-qPCR support the hypothesis that L. lactis starter populations are mainly present in viable but not culturable state during ripening and, for this reason, culture-dependent methods have to be supplemented with direct analysis of cheese. PMID:25503474
Improvement in melting and baking properties of low-fat Mozzarella cheese.
Wadhwani, R; McManus, W R; McMahon, D J
2011-04-01
Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.
Incoronato, A L; Conte, A; Buonocore, G G; Del Nobile, M A
2011-04-01
The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
MICROBIOLOGICAL EVALUATION OF DAIRY PRODUCTS COMMERCIALIZED IN VITÓRIA DA CONQUISTA - BAHIA
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Bianca Cabral Pinto da Fonseca
2016-07-01
Full Text Available The objective of this study was to identify the microbiological quality and prevalence of Escherichia coli, Salmonella and Listeria monocytogenes in pasteurized milk, cheese and butter. This is a cross-sectional study, conducted in the city of da Conquista, Bahia Vitoria, whose samples were randomly selected in open market without inspection record in a dairy region and county supermarkets with state inspection record and federal. The samples were collected between the period May-August 2015 were determined physicochemical parameters temperature and acidity and performed microbiological testing for E. coli, Salmonella spp. and L. monocytogenes. A total of 42 samples was evaluated. The amounts recorded temperature and acidity of all samples were found above permitted by law. Microbiological analysis showed that 54.8% (23/42 of the samples showed up unfit for human consumption and were classified as "unacceptable". It was not detected the presence of pathogenic micro-organisms L. monocytogenes and Salmonella in any of the samples. 14.3% of the samples was found the presence of E. coli (curd cheese, butter and fresh cheese. The results of this work show critical hygienic conditions in milk and related products that can endanger the health of consumers. Good Manufacturing and Handling Practices play a key role in the quality of these products is ensured. Thus, the continuing education for producers and handlers milk products is necessary
Whole dairy matrix or single nutrients in assessment of health effects
DEFF Research Database (Denmark)
Thorning, Tanja Kongerslev; Bertram, Hanne Christine; Bonjour, Jean-Philippe
2017-01-01
not support a positive association between intake of dairy products and risk of cardiovascular disease (i.e., stroke and coronary heart disease) and type 2 diabetes. In contrast, fermented dairy products, such as cheese and yogurt, generally show inverse associations. 2) Intervention studies have indicated...
Mikolayunas, C; Thomas, D L; Armentano, L E; Berger, Y M
2011-01-01
Previous trials with dairy ewes fed stored feeds indicate a positive effect of rumen-undegradable protein (RUP) supplementation on milk yield. However, dairy sheep production in the United States is primarily based on grazing mixed grass-legume pastures, which contain a high proportion of rumen-degradable protein. Two trials were conducted to evaluate the effects of high-RUP protein supplementation and fresh forage composition on milk yield and N utilization of lactating dairy ewes fed in confinement or on pasture. In a cut-and-carry trial, 16 multiparous dairy ewes in mid-lactation were randomly assigned to 8 pens of 2 ewes each. Pens were randomly assigned 1 of 2 protein supplementation treatments, receiving either 0.0 or 0.3 kg of a high-RUP protein supplement (Soy Pass, LignoTech USA Inc., Rothschild, WI) per day. Within supplementation treatment, pens were randomly assigned to 1 of 4 forage treatments, which were applied in a 4×4 Latin square design for 10-d periods. Forage treatments included the following percentages of orchardgrass:alfalfa dry matter: 25:75, 50:50, 75:25, and 100:0. No interactions were observed between supplement and forage treatments. Supplementation with a high-RUP source tended to increase milk yield by 9%. Milk yield, milk protein yield, milk urea N, and urinary urea N excretion increased linearly with increased percentage of alfalfa. Milk N efficiency was greatest on the 100% orchardgrass diet. In a grazing trial, 12 multiparous dairy ewes in mid lactation were randomly assigned to 3 groups of 4 ewes each. Within group, 2 ewes were randomly assigned to receive either 0.0 or 0.3 kg of a high-RUP protein supplement (SoyPlus, West Central Cooperative, Ralston, IA) per day. Grazing treatments were arranged in a 3×3 Latin square design and applied to groups for 10-d periods. Ewes grazed paddocks that contained the following percentages of surface area of pure stands of orchardgrass:alfalfa: 50:50, 75:25, and 100:0. No interactions were
Short communication: Assessing antihypertensive activity in native and model Queso Fresco cheeses.
Paul, M; Van Hekken, D L
2011-05-01
Hispanic-style cheeses are one of the fastest growing varieties in the United States, making up approximately 2% of the total cheese production in this country. Queso Fresco is one of most popular Hispanic-style cheeses. Protein extracts from several varieties of Mexican Queso Fresco and model Queso Fresco were analyzed for potential antihypertensive activity. Many Quesos Frescos obtained from Mexico are made from raw milk and therefore the native microflora is included in the cheese-making process. Model Queso Fresco samples were made from pasteurized milk and did not utilize starter cultures. Water-soluble protein extracts from 6 Mexican Quesos Frescos and 12 model cheeses were obtained and assayed for their ability to inhibit angiotensin-converting enzyme, implying potential as foods that can help to lower blood pressure. All model cheeses displayed antihypertensive activity, but mainly after 8 wk of aging when they were no longer consumable, whereas the Mexican samples did display some angiotensin-converting enzyme inhibitory action after minimal aging. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Erica Tirloni
2017-12-01
Full Text Available Objective of the present study was to test the performances of a loop-mediated isothermal amplification (LAMP-based method for the detection of Listeria monocytogenes, with particular focus on the dairy products. The specificity of the method was evaluated on 42 different Listeria spp. strains from collections, food and environmental samples. 100% (32 of 32 of the L. monocytogenes strains were correctly recognised, and none of other 10 Listeria spp. strains was misidentified. The sensitivity was evaluated on four L. monocytogenes strains from different sources. The instrument was able to detect 10-400 CFU/mL. The ability to detect low initial numbers of L. monocytogenes (0.3- 0.7 Log CFU/g was also evaluated, in duplicate, in pasteurised milk (whole and skimmed and dairy samples (fresh ricotta, crescenza, mascarpone, mozzarella, cottage cheese, cream cheese, taleggio, gorgonzola. The analysis was performed after 18, 24 and 48 h of incubation, and was coupled with the count of L. monocytogenes in the broth. Microbial loads were insufficient to achieve a positive result after 18 and 24 h in most of the samples; after 48 h, all the products, except taleggio and one gorgonzola sample, were identified as positive; the sensitivity of the method when applied to contaminated dairy foods was about 5 Log CFU/g. The LAMP method tested can be considered a very useful tool, as it is a costeffective and easy-functioning method. The preliminary data obtained should be confirmed with a validation process taking into account different food typologies.
Gao, M L; Hou, H M; Teng, X X; Zhu, Y L; Hao, H S; Zhang, G L
2017-03-08
Hurood cheese (HC) and Jueke (Jk) are 2 traditional fermented dairy products produced from raw milk (RM) in the Inner Mongolia region of China. They have a long history of production and consumption. The microbial compositions of RM, HC, and Jk vary greatly, and are influenced by their geographical origins and unique processing methods. In this study, 2 batches of RM, HC, and Jk samples were collected (April and August 2015) from the Zhenglan Banner, a region located in the southern part of Inner Mongolian belonging to the Xilingol league prefecture. The bacterial and fungal diversities of the samples were determined by 16S rRNA and 18S rRNA gene sequence analysis, respectively. A total of 112 bacterial and 30 fungal sequences were identified, with Firmicutes and Ascomycota being the predominant phyla for bacteria and fungi, respectively. Lactococcus and Lactobacillus were identified as the main bacterial genera, whereas Kluyveromyces was the predominant fungus identified in the 3 dairy products. Different bacterial and fungal compositions were observed in RM, HC, and Jk samples collected at different times. These results suggested that time of production may be an important factor influencing the microbial diversity present in RM, HC, and Jk.
Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracasei Strains
Gardiner, G.; Ross, R. P.; Collins, J. K.; Fitzgerald, G.; Stanton, C.
1998-01-01
Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>107 CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer. PMID:9603834
Food preference for milk and dairy products
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Zuzana Derflerová Brázdová
2014-01-01
Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.
Stocco, G; Cipolat-Gotet, C; Gasparotto, V; Cecchinato, A; Bittante, G
2018-02-01
Little is known about cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model cheeses from the milk of 508 cows of six different breeds reared in 41 multi-breed herds classified into two productivity classes (high v. low). For each cow we obtained six milk composition traits; four milk nutrient (fat, protein, solids and energy) recovery traits (REC) in curd; three actual % cheese yield traits (%CY); two theoretical %CYs (fresh cheese and cheese solids) calculated from milk composition; two overall cheese-making efficiencies (% ratio of actual to theoretical %CYs); daily milk yield (dMY); and three actual daily cheese yield traits (dCY). The aforementioned phenotypes were analyzed using a mixed model which included the fixed effects of herd productivity, parity, days in milk (DIM) and breed; the random effects were the water bath, vat, herd and residual. Cows reared in high-productivity herds yielded more milk with higher nutrient contents and more cheese per day, had greater theoretical %CY, and lower cheese-making efficiency than low-productivity herds, but there were no differences between them in terms of REC traits. Individual herd within productivity class was an intermediate source of total variation in REC, %CY and efficiency traits (10.0% to 17.2%), and a major source of variation in milk yield and dCY traits (43.1% to 46.3%). Parity of cows was an important source of variation for productivity traits, whereas DIM affected almost all traits. Breed within herd greatly affected all traits. Holsteins produced more milk, but Brown Swiss cows produced milk with higher actual and theoretical %CYs and cheese-making efficiency, so that the two large-framed breeds had the same dCY. Compared with the two large-framed breeds, the small Jersey cows produced much less milk, but with greater actual
Serrano Cheese: a cultural, quality and legal view
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Ângelo Nardi Pretto
2017-11-01
Full Text Available Introduction: Serrano cheese is an artisanal product, from the region of Campos de Cima da Serra in the state of Rio Grande do Sul and from the Planalto Sul in the state of Santa Catarina. Objective: The objective of the present work is to discuss some cultural, legal and food safety aspects related to the quality of serrano cheese, a product made of raw milk. Method: This manuscript carries out a bibliographical review of the serrano cheese, using updated scientific and legal documents, to analyze the production, quality and cultural aspects of this product. Results: Results presented in the literature and current legislation indicate that the production of these cheeses can be safe for commercialization, having as main requirements: adoption of good manufacturing practices, care of the dairy herd and due maturation of the product. Current national legislation indicates that the minimum maturation time should be 60 days. The publication of a law that regulates the production of serrano cheese in Rio Grande do Sul allows it to be matured for a shorter time, if its microbiological safety is assured. Conclusions: Additionally to revisions in the laws for the production and marketing of cheeses such as serrano, legal reviews are essential in the area of science, technology and health surveillance to provide a scientific basis to the improvement of the production of those who live on the commercialization of these products.
Fresno, M; Álvarez, S; Díaz, E; Virto, M; de Renobales, M
2014-10-01
The loss of traditional kid rennet pastes in the Canary Islands (Spain), as in many other regions, is most likely due to the custom of using abomasa from very young animals killed below desirable commercial weight. In addition, the reasonable price of commercial rennets (CR) has resulted in the loss of typical sensory characteristics for most farmhouse raw goat milk cheeses, placing them at a disadvantage when local and international markets are full of different cheeses, often with aggressive marketing strategies. This paper analyzes the sensory characteristics of raw goat milk cheeses made with rennet pastes prepared from commercial kid abomasa in 2 ways: dried while full of ingested milk [full, commercial, artisan kid rennet (FCKR)], or dried after being emptied of ingested milk and refilled with raw goat milk [empty, commercial, artisan kid rennet (ECKR)]. This latter practice allows the use of empty abomasa, or abomasa with grass, soil, and so on. Sensory profiles of cheeses made with FCKR and ECKR rennets were compared with those made with CR by an expert panel (n=7). The FCKR and ECKR cheeses had similar sensory profiles. Although scores for FCKR cheeses were somewhat higher than for ECKR cheeses, they were in the range found for traditional cheeses made with rennet prepared with abomasa from very young animals. The sensory profile of CR cheeses was very different. Almost 90% of consumer panelists (n=90) preferred cheeses made with the experimental rennet pastes. These results demonstrate the possibility to prepare artisan rennet pastes from commercial-weight kids in an easy way for farmhouse cheese makers using local resources that would otherwise be destroyed in abattoirs. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Biogas yield from Sicilian kitchen waste and cheese whey
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Antonio Comparetti
2013-09-01
Full Text Available The aim of this study is to determine the chemical composition of kitchen waste and cheese whey, as well as the biogas yield obtained from the Anaerobic Digestion (AD tests of these two raw materials. Since the separated waste collection is performed in the town of Marineo (Palermo, a sample of kitchen waste, different from food industry one and included in the Organic Fraction of Municipal Solid Waste (OFMSW, was collected from the mass stored at the households of this town. Moreover, a sample of cheese whey was collected in a Sicilian mini dairy plant, where sheep milk is processed. This investigation was carried out inside laboratory digesters of Aleksandras Stulginskis University (Lithuania. Total Solids (TS resulted 15.6% in kitchen waste and 6% in cheese whey, while both the raw materials showed a high content of organic matter, 91.1% and 79.1%, respectively. The biogas yield resulted 104.6 l kg–1 from kitchen waste and 30.6 l kg–1 from cheese whey. The biogas yield from TS resulted 672.6 l kg–1 using kitchen waste and 384.7 l kg–1 using cheese whey. The biogas yield from Volatile Solids (VS resulted 738.9 l kg–1 using kitchen waste and 410.3 l kg–1 using cheese whey.
Diversity and enterotoxigenicity of Staphylococcus spp. associated with domiati cheese.
El-Sharoud, Walid M; Spano, Giuseppe
2008-12-01
A total of 87 samples of fresh and stored Domiati cheese (an Egyptian soft cheese) were examined for the presence of Staphylococcus spp. Fifteen Staphylococcus isolates identified as S. aureus (2 isolates), S. xylosus (4), S. caprae (4), and S. chromogenes (5) were recovered from 15 cheese samples. The S. aureus isolates were resistant to penicillin G and ampicillin, and one isolate was also resistant to tetracycline. S. aureus isolates harbored classical staphylococcal enterotoxin (SE) genes (sea and seb) and recently characterized SE-like genes (selg, seli, selm, and selo). One S. aureus isolate contained a single SE gene (sea), whereas another isolate contained five SE genes (seb, selg, seli, selm, and selo). These results suggest that Domiati cheese is a source for various Staphylococcus species, including S. aureus strains that could be enterotoxigenic.
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Dengfeng Gao
Full Text Available BACKGROUND: The consumption of dairy products may influence the risk of type 2 diabetes mellitus (T2DM, but inconsistent findings have been reported. Moreover, large variation in the types of dairy intake has not yet been fully explored. METHODS AND RESULTS: We conducted a systematic review and meta-analysis to clarify the dose-response association of dairy products intake and T2DM risk. We searched PubMed, EMBASE and Scopus for studies of dairy products intake and T2DM risk published up to the end of October 2012. Random-effects models were used to estimate summary relative risk (RR statistics. Dose-response relations were evaluated using data from different dairy products in each study. We included 14 articles of cohort studies that reported RR estimates and 95% confidence intervals (95% CIs of T2DM with dairy products intake. We found an inverse linear association of consumption of total dairy products (13 studies, low-fat dairy products (8 studies, cheese (7 studies and yogurt (7 studies and risk of T2DM. The pooled RRs were 0.94 (95% CI 0.91-0.97 and 0.88 (0.84-0.93 for 200 g/day total and low-fat dairy consumption, respectively. The pooled RRs were 0.80 (0.69-0.93 and 0.91 (0.82-1.00 for 30 g/d cheese and 50 g/d yogurt consumption, respectively. We also found a nonlinear association of total and low-fat dairy intake and T2DM risk, and the inverse association appeared to be strongest within 200 g/d intake. CONCLUSION: A modest increase in daily intake of dairy products such as low fat dairy, cheese and yogurt may contribute to the prevention of T2DM, which needs confirmation in randomized controlled trials.
Nilsen, R; Pripp, A H; Høstmark, A T; Haug, A; Skeie, S
2014-05-01
Epidemiological and clinical studies have shown that angiotensin-converting enzyme (ACE)-inhibiting peptides derived from dairy products may decrease blood pressure. These peptides have been identified in many cheeses, and Gamalost, a traditional Norwegian cheese, is particularly rich in these peptides. The aim of this cross-sectional study was to examine whether frequency of Gamalost intake was associated with blood pressure in a Norwegian population sample. Blood pressure and other clinical measurements, including the factors of metabolic syndrome, were obtained from 168 participants (56% female, mean age = 51 yr) who completed a questionnaire about dietary habits and other health-related factors. Mean Gamalost intake was 2 servings per week. The prevalence of hypertension was 23.8% in the population, with mean systolic and diastolic blood pressures of 128 and 78 mmHg, respectively. Intake of Gamalost was inversely associated with systolic blood pressure. Each increase in frequency unit of Gamalost intake corresponded to a reduction in systolic blood pressure of 0.72 mmHg, after controlling for sex, age, education, waist circumference, physical activity, smoking status, and dairy food intake. Results from this study indicate that consumption of Gamalost (or other foods rich in ACE-inhibiting peptides) may reduce blood pressure. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Tavaria, F K; Malcata, F X
1998-05-01
The purpose of this study was to assess the typical microbiological quality of the most famous Portuguese traditional cheese, Serra da Estrela, and to assess its ripening time and geographical dependence. Ninety-six experimental cheeses manufactured from sixteen batches of milk on eight dairy farms scattered over the Appellation d' Origine Protégée (AOP) region were qualitatively and quantitatively evaluated microbiologically at various ripening times. Viable counts were performed after inoculation on appropriate selective media for aerobic mesophiles and proteolytic and lipolytic microflora, as well as lactococci, lactobacilli, species of Enterobacteriaceae, lactic streptococci, staphylococci, and yeasts. Members of the Enterobacteriaceae and lactic acid bacteria were the predominant microbial groups on all dairy farms throughout maturation; the latter are probably the microbial group responsible for most proteolytic and lipolytic breakdown in Serra da Estrela cheese. The microbial groups whose numbers were most affected by dairy-to-dairy variation were species of Enterobacteriaceae staphylococci, and enterococci, which are the most critical groups in terms of health hazards. It is therefore suggested that tighter control should be implemented at the level of choice of raw materials, in milk-handling practices, and in general throughout the manufacturing process in attempts to standardize production and consistently reduce microbiological risks (even though the distinctiveness of a few final organoleptic characteristics may somehow be reduced.
Ripening for improving the quality of inoculated cheese Rhizopus oryzae
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ARTINI PANGASTUTI
2010-01-01
Full Text Available Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the taste and texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening was conducted the concentration variation of temperature (5oC, 10oC, 15oC, and time (7 days, 14 days. The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5% level of significance. Data results were analyzed with the like’s nonparametric statistical test, followed by Fridman Wilcoxon Signed Rank Test (WSRT at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripened cheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of 9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae (Enterococcus faecalis, Bacillus subtilis, and Aspergillus sp.
Caroprese, Mariangela; Sevi, Agostino; Marino, Rosaria; Santillo, Antonella; Tateo, Alessandra; Albenzio, Marzia
2013-08-01
The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese production were studied. The experiment involved 24 Friesian cows, divided into 3 groups accordingly fat supplementation: basal diet (CT), diet supplemented with flaxseed (FS) or fish oil (FO). Mozzarella cheeses were manufactured from bulk milk of each group. Bulk milk was analysed for chemical composition and renneting parameters. Mozzarella cheeses were analysed for chemical composition, fatty acid profile, and textural properties. Results suggest that Mozzarella cheese from cows receiving flaxseed supplementation showed a decrease in saturated fatty acids (SFA), an increase in monounsaturated fatty acids (MUFA), and in polyunsaturated fatty acids (PUFA) compared with control Mozzarella cheese. The increased dietary intake of C18:3 in flaxseed supplemented cows resulted in increased levels of trans-11 C18:1, and of CLA cis-9 trans-11 C18:2, and in low Atherogenic and Trombogenic Indexes. FO Mozzarella cheese showed compositional and textural properties quite similar to CT Mozzarella cheese; however, increased levels of n-3 polyunsaturated fatty acids in FO Mozzarella were found.
Quality of milk used in informal artisanal production of coalho and butter cheeses
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Natália Cristina de Medeiros
2017-08-01
Full Text Available Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses.
Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
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Chaminda Senaka Ranadheera
2017-12-01
Full Text Available Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.
Černíková, Michaela; Nebesářová, Jana; Salek, Richardos Nikolaos; Popková, Romana; Buňka, František
2018-04-01
The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Increasing stringiness of low-fat mozzarella string cheese using polysaccharides.
Oberg, E N; Oberg, C J; Motawee, M M; Martini, S; McMahon, D J
2015-07-01
.0); however, much of the stringiness of the LF string cheeses was also lost during storage. We have demonstrated the potential feasibility of increasing stringiness in LF string cheese using polysaccharides with xanthan gum, although further research is needed to develop quantitative methodology for measuring stringiness and to maintain stringiness through the extended refrigerated shelf life needed for string cheese. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Colonna, A; Durham, C; Meunier-Goddik, L
2011-10-01
Eight hundred ninety consumers at a local food festival were surveyed about their specialty cheese purchasing behavior and asked to taste and rate, through nonforced choice preference, 1 of 4 cheese pairs (Cheddar and Gouda) made from pasteurized and raw milks. The purpose of the survey was to examine consumers' responses to information on the safety of raw milk cheeses. The associated consumer test provided information about specialty cheese consumers' preferences and purchasing behavior. Half of the consumers tested were provided with cheese pairs that were identified as being made from unpasteurized and pasteurized milk. The other half evaluated samples that were identified only with random 3-digit codes. Overall, more consumers preferred the raw milk cheeses than the pasteurized milk cheeses. A larger portion of consumers indicated preferences for the raw milk cheese when the cheeses were labeled and thus they knew which samples were made from raw milk. Most of the consumers tested considered the raw milk cheeses to be less safe or did not know if raw milk cheeses were less safe. After being informed that the raw milk cheeses were produced by a process approved by the FDA (i.e., 60-d ripening), most consumers with concerns stated that they believed raw milk cheeses to be safe. When marketing cheese made from raw milk, producers should inform consumers that raw milk cheese is produced by an FDA-approved process. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Sugar cane fresh or ensiled with or without bacterial additive in diets for dairy cows
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Jeruzia Vitória Moreira
2014-09-01
Full Text Available This study evaluated the effect of using fresh sugar cane, sugar cane silage with or without Lactobacillus buchneri, and burnt sugar cane silage with or without L. buchneri on ingestive behavior, nitrogen balance and synthesis of microbial nitrogen compounds of dairy cows. Five ¾ Holstein x Gir crossbred cows, assigned to a 5 x 5 Latin square design, were given diets with a 60:40 forage: concentrate ratio on a dry matter basis, to meet an average body weight of 550 kg and production of 15 kg of milk per day. The treatment with fresh sugar cane showed higher values (p 0.05 the nitrogen intake and balance, but led to a greater (p 0.05, and showed an average value of 204.32 g microbial crude protein kg-1 total digestible nutrients.
Zendri, Francesco; Ramanzin, Maurizio; Cipolat-Gotet, Claudio; Sturaro, Enrico
2017-02-01
This paper aimed at evaluating the effect of summer transhumance to mountain pastures of dairy cows of different breeds on cheese-making ability of milk. Data were from 649 dairy cows of specialized (Holstein Friesian and Brown Swiss) dual purpose (Simmental) and local (mostly Rendena and Alpine Grey) breeds. The Fourier-Transform Infra-Red Spectra (FTIRS) of their milk samples were collected before and after transhumance in 109 permanent dairy farms, and during transhumance in 14 summer farms (with multi-breeds herds) of the Trento Province, north-eastern Italy. A variety of 18 traits describing milk coagulation, curd firming, cheese yield and nutrients recovery in curd/loss in whey were predicted on the basis of FTIRS collected at the individual cow level. Moving the cows to summer farms improved curd firming traits but reduced cheese yields because of an increase of water and fat lost in the whey. During summer grazing, most of cheese-making traits improved, often non-linearly. The milk from summer farms supplementing cows with more concentrates showed better curd firming and cheese yield, because of lower fat lost in the whey. The breed of cows affected almost all the traits with a worst cheese-making ability for milk samples of Holsteins through all the trial, and interacted with concentrate supplementation because increasing compound feed tended to improve cheese-making traits for all breed, with the exception of local breeds for coagulation time and of Brown Swiss for curd firming time. In general, summer transhumance caused a favourable effect on cheese-making aptitude of milk, even though with some difference according to parity, initial days in milk, breed and concentrate supplementation of cows.
Berge, Anna C; Vertenten, Geert
2014-01-01
The aim of this study was to determine the prevalence, major management systems, and fresh cow clinical conditions associated with ketosis in western European dairy herds. A total of 131 dairies were enrolled in Germany, France, Italy, the Netherlands, and the United Kingdom during 2011 to 2012. A milk-based test for ketones (Keto-Test; Sanwa Kagaku Kenkyusho Co. Ltd., Nagoya, Japan; distributed by Elanco Animal Health, Antwerp, Belgium) was used for screening cows between d 7 and 21 after calving and ketosis was defined as a Keto-Test ≥100µmol/L. Study cows were observed for clinical disease up to 35d postcalving. Multivariate analysis (generalized estimating equation logistic regression) was performed to determine country, farm, management, feed, and cow factors associated with ketosis and to determine associations between ketosis and fresh cow diseases. Thirty-nine percent of the cows were classified as having ketosis. The herd average of ketosis was 43% in Germany, 53% in France, 31% in Italy, 46% in the Netherlands, and 31% in the United Kingdom. Of the 131 farms, 112 (85%) had 25% or more of their fresh cows resulting as positive for ketosis. Clinical ketosis was not reported in most farms and the highest level of clinical ketosis reported was 23%. The risks of ketosis were significantly lower in Italy and the United Kingdom compared with France, the Netherlands, and Germany. Larger herd size was associated with a decreased risk of ketosis. The farms that fed partially mixed rations had 1.5 times higher odds of ketosis than those that fed total mixed rations. Cows that calved in April to June had the highest odds of ketosis, with about twice as high odds compared with cows that calved in July to September. The cows that calved in January to March tended to have 1.5 times higher risk of ketosis compared with cows that calved in July to September. The odds of ketosis in parity 2 and parity 3 to 7 was significantly higher (1.5 and 2.8 times higher
Cheese and milk quality of F1 Holstein x Zebu cows fed different levels of banana peel
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Marco Túlio Parrela de Melo
2017-04-01
Full Text Available This study aimed to evaluate the effects of the inclusion of different levels of sun-dried banana peel in the diet for crossbred cows on the quality of Minas fresh cheese and milk. Diets consisted of 0, 15, 30, 45 and 60% replacement of sorghum silage with banana peel. Ten cows were assigned to two 5 x 5 Latin squares experimental design. Milk samples were taken from each cow and analyzed for composition. Milk was pasteurized for the production of Minas fresh cheese, which was weighed to determine the yield and analyzed for texture, physical and chemical characteristics and consumer acceptance test. Milk urea nitrogen had a quadratic effect with minimum point at 43.76% replacement of silage with banana peel. The remaining items evaluated in the composition of milk and cheese and the consumer acceptance test were not influenced by diets with banana peel. The replacement of up to 60% sorghum silage with banana peel is a viable alternative because it causes no alteration in physical and chemical composition of milk and Minas fresh cheese, as well as consumer acceptance.
Carrascosa, Conrado; Millán, Rafael; Saavedra, Pedro; Jaber, José Raduán; Raposo, António; Sanjuán, Esther
2016-04-01
The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers' knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >10(5)cfu/mL) was found in milk, and the highest contamination by E. coli (5.18%, >10(3) cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were "handling," "knowledge," and "type of milk." Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors "cleaning and disinfection test" and "type of milk." The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Erginkaya, Z; Turhan, E U; Tatlı, D
2018-01-01
In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were isolated from these dairy products. Lactobacillus spp. were resistant to vancomycin (58%), erythromycin (10.8%), tetracycline (4.3%), gentamicin (28%), and ciprofloxacin (26%). Streptococcus spp. were resistant to vancomycin (40%), erythromycin (10%), chloramphenicol (10%), gentamicin (20%), and ciprofloxacin (30%). Bifidobacterium spp. were resistant to vancomycin (60%), E 15 (6.6%), gentamicin (20%), and ciprofloxacin (33%). Enterococcus spp. were resistant to vancomycin (100%), erythromycin (100%), rifampin (100%), and ciprofloxacin (100%). As a result, LAB islated from dairy products in this study showed mostly resistance to vancomycin.
Occurrence and Genetic Diversity of Arcobacter butzleri in an Artisanal Dairy Plant in Italy
Giacometti, Federica; Lucchi, Alex; Manfreda, Gerardo; Florio, Daniela; Zanoni, Renato Giulio; Serraino, Andrea
2013-01-01
The present study aimed to investigate the presence, distribution, and persistence of Arcobacter spp. in an artisanal dairy plant and to test the isolates to determine their different genotypes in the processing plant and in foods. Samples were collected in an artisanal cheese factory on four occasions between October and December 2012. Food samples (raw milk, ricotta cheese, mozzarella cheese, and conditioning liquid), water samples, and environmental samples were analyzed by the culture met...
SANITARY EVALUATION OF MILK PRODUCTS IN MOUNTAIN DAIRIES
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R. Mioni
2010-03-01
Full Text Available between 2006 and 2007 881 samples of “malga” (little mountain dairies milk products were analysed to estimate their hygienic characteristics. Several samples showed high counts for Escherichia coli and coagulase-positive staphylococci, while Salmonella spp. and Campylobacter spp. were absent in all of the samples; 0,9% of cheese samples, 4,1% of butter samples and 4,7% of “ricotta” samples were positive for Listeria monocytogenes, so as 14,7% of cheese samples for staphylococcal enterotoxins.
Antimicrobial resistance of Staphylococcus species isolated from Lebanese dairy-based products.
Zouhairi, O; Saleh, I; Alwan, N; Toufeili, I; Barbour, E; Harakeh, S
2012-12-04
The study evaluated the antimicrobial resistance of molecularly characterized strains of Staphylococcus aureus and S. saprophyticus isolated from 3 Lebanese dairy-based food products that are sometimes consumed raw: kishk, shanklish and baladi cheese. Suspected Staphylococcus isolates were identified initially using standard biochemical tests, then strains that were confirmed by polymerase chain reaction (29 S. aureus and 17 S. saprophyticus) were evaluated for their susceptibility to different antimicrobials. The highest levels of contamination with staphylococci were in baladi cheese. Resistance rates ranged from 67% to gentamicin to 94% to oxacillin and clindamycin. The results suggest that these locally made dairy-based foods may act as vehicles for the transmission of antimicrobial-resistant Staphylococcus spp.
DEFF Research Database (Denmark)
Kelimu, Abulimiti; Felix da Silva, Denise; Geng, Xiaolu
2017-01-01
The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear-thinning f......The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear......-thinning flow behaviour and increasing SC concentration (1–4%) led to an increase in particle size and a decrease in apparent viscosity. In contrast, increasing BMP concentration caused significant decrease in particle size and slightly reduced the apparent viscosity. Stability against creaming...
DEFF Research Database (Denmark)
Vargas-Bello-Pérez, Einar; Íñiguez-González, Gonzalo; Fehrmann-Cartes, Karen
2015-01-01
The objective of the present study was to evaluate the effect of dietary supplementation of fish oil (FO) alone or in combination with hydrogenated palm oil (FOPO) on the fatty acid (FA) profile of milk and cheese from dairy cows, and the sensory characteristics of cheese. Nine Holstein cows (173...
Chemical and microbiological characteristics of Lebanese cheeses made by local industries
International Nuclear Information System (INIS)
Dib, H.; Hajj Semaan, E.; Noureddine, Z.
2008-01-01
In order to characterize, protect dairy products and develop new probiotics, a survey was conducted amongst 37 dairy factories. Chemical (pH, acidity, DM, protein, fat, soluble nitrogen and free fatty acid) and microbiological (total aerobic bacteria, Coliforms, E. coli, Salmonella, Listeria, and Staphylococcus aureus) analysis were carried out on samples collected from factories (7 Baladi, 22 Akkawi, 18 Double creme and 22 Halloum) of different regions. These cheeses are made by 73% of visited factories. Chemical analysis showed low acidity (0.18 to 0.26%), variable levels of moisture (54 to 70%) protein (19 to 24%) and fat (12 to 18%) except Double creme (3.26 ± 1.78%). Except 8%, Good Hygienic and Manufacturing Practices (GHP/GMP) are not applied in visited factories. This is confirmed with the high levels of Coliforms, detectable in most varieties at an alarming level (72 to 86%). Besides, 23-71% of samples were contaminated with E. coli. However, all samples were found free of staphylococcus aureus; Halloum cheese was the only one free of Listeria and Salmonella. The highest off standard for these bacteria was noticed in Baladi cheese where 29% were contaminated with Listeria and Salmonella. Listeria was also found in 10% of Akkawi and 17% of Double creme. These results show a violation of the Good Hygienic and Manufacturing Practices (GHP/GMP) by most factories in all visited regions. (author)
Microstructure of cheese: Processing, technological and microbiological considerations
Pereira, Cláudia I.; Gomes, Ana M. P.; Malcata, F. Xavier
2009-01-01
Cheese is a classical dairy product, which is strongly judged by its appearance and texture; hence, a renewed interest in its microstructure has been on the rise, as sophisticated techniques of analysis become more and more informative and widely available. Processing parameters that affect microstructure play a dominant role upon the features exhibited by the final product as perceived by the consumer; rational relationships between microstructure (which includes biochem...
Invited review: A commentary on predictive cheese yield formulas.
Emmons, D B; Modler, H W
2010-12-01
Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein. The General, Barbano, and Van Slyke formulas were tested critically using yield and composition of milk, whey, and cheese from 22 vats of Cheddar cheese. The General formula is based on the sum of cheese components: fat, protein, moisture, salt, whey solids free of fat and protein, as well as milk salts associated with paracasein. The testing yielded unexpected revelations. It was startling that the sum of components in cheese was SofC) in cheese. The apparent low estimation of SofC led to the idea of adjusting upwards, for each vat, the 5 measured components in the formula by the observed SofC, as a fraction. The mean of the adjusted predicted yields as percentages of actual yields was 99.99%. The adjusted forms of the General, Barbano, and Van Slyke formulas gave predicted yields equal to the actual yields. It was apparent that unadjusted yield formulas did not accurately predict yield; however, unadjusted PY%AY can be useful as a control tool for analyses of cheese and milk. It was unexpected that total milk protein in the adjusted General formula gave the same predicted yields as casein and paracasein, indicating that casein or paracasein may not always be necessary for successful yield prediction. The use of constants for recovery of fat and protein in the adjusted General formula gave adjusted predicted yields equal to actual yields, indicating that analyses of cheese for protein and fat may not always be necessary for yield prediction. Composition of cheese was estimated using a predictive formula; actual yield was needed for estimation of composition. Adjusted formulas are recommended for estimating target yields and cheese yield efficiency. Constants for solute exclusion
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Sulejmani Erhan
2014-01-01
Full Text Available In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovish were comparatively studied for their volatile profiles. Sixty two volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (18 esters, 13 ketones, 10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds. Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese from other geographical origin had low levels of volatiles probably from the effect of variable characteristics of used milk and different cheese making process which affects the biochemical processes. The results suggest that each cheese from different geographical regions had different volatiles profile and the manufacturing technique as well as the ripening stage of the cheeses played a major role on the volatile compounds’ distribution.
Dairy products and colorectal cancer risk : a systematic review and meta-analysis of cohort studies
Aune, D.; Lau, R.; Chan, D.S.M.; Vieira, R.; Greenwood, D.C.; Kampman, E.; Norat, T.
2012-01-01
Background: Previous studies of the association between intake of dairy products and colorectal cancer risk have indicated an inverse association with milk, however, the evidence for cheese or other dairy products is inconsistent. Methods: We conducted a systematic review and meta-analysis to
Pulina, G; Milán, M J; Lavín, M P; Theodoridis, A; Morin, E; Capote, J; Thomas, D L; Francesconi, A H D; Caja, G
2018-05-30
Dairy small ruminants account for approximately 21% of all sheep and goats in the world, produce around 3.5% of the world's milk, and are mainly located in subtropical-temperate areas of Asia, Europe, and Africa. Dairy sheep are concentrated around the Mediterranean and Black Sea regions, where their dairy products are typical ingredients of the human diet. Dairy goats are concentrated in low-income, food-deficit countries of the Indian subcontinent, where their products are a key food source, but are also present in high-income, technologically developed countries. This review evaluates the status of the dairy sheep and goat sectors in the world, with special focus on the commercially and technically developed industries in France, Greece, Italy, and Spain (FGIS). Dairy small ruminants account for a minor part of the total agricultural output in France, Italy, and Spain (0.9 to 1.8%) and a larger part in Greece (8.8%). In FGIS, the dairy sheep industry is based on local breeds and crossbreeds raised under semi-intensive and intensive systems and is concentrated in a few regions in these countries. Average flock size varies from small to medium (140 to 333 ewes/farm), and milk yield from low to medium (85 to 216 L/ewe), showing substantial room for improvement. Most sheep milk is sold to industries and processed into traditional cheese types, many of which are Protected Denomination of Origin (PDO) cheeses for gourmet and export markets (e.g., Pecorino, Manchego, and Roquefort). By comparing break-even milk price among FGIS countries, we observed the following: (1) most Greek and French dairy sheep farms were unprofitable, with the exception of the intensive Chios farms of Greece; (2) milk price was aligned with cost of production in Italy; and (3) profitable farms coexisted with unprofitable farms in Spain. In FGIS, dairy goat production is based on local breeds raised under more extensive systems than sheep. Compared with sheep, average dairy goat herds are
QUALITE MICROBIOLOGI QUE ET PHYSICOCHIMIQUE DE FROMAGES FRAIS ( JBEN ) PRELEVES A RABAT ET SALE
A. OULD ABEID; M. BERKANI; M. OUHSSINE & Z. MENNANE
2013-01-01
From 7 traditional dairies(mahlabas)cities of Rabat and Salé, 81 samples of industrial and traditional fresh cheese were collected and analyzed for physicochemical and microbiological quality. All samplesanalyzed are of good quality physicochemical,the results converge to say that hygienic sample quality is bad. Indeed, we found a load of 8105 and 5105 cfu/g respectively of total Coliforms and Fecal Coliforms for traditional cheeses and 105 and 6 104 cfu/g for industrial cheeses. Also, Klebsi...
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Aspasia A. Chatzipaschali
2012-09-01
Full Text Available Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. However, the potential production of biogas (methane, hydrogen or other marketable products with a simultaneous high COD reduction through appropriate treatment proves that cheese whey must be considered as an energy resource rather than a pollutant. The presence of biodegradable components in the cheese whey coupled with the advantages of anaerobic digestion processes over other treatment methods makes anaerobic digestion an attractive and suitable treatment option. This paper intends to review the most representative applications of anaerobic treatment of cheese whey currently being exploited and under research. Moreover, an effort has been made to categorize the common characteristics of the various research efforts and find a comparative basis, as far as their results are concerned. In addition, a number of dairy industries already using such anaerobic digestion systems are presented.
Resende, Juliana Alves; Fontes, Cláudia Oliveira; Ferreira-Machado, Alessandra Barbosa; Nascimento, Thiago César; Silva, Vânia Lúcia; Diniz, Cláudio Galuppo
2018-02-01
Although most Brazilian dairy products meet high technological standards, there are quality issues regarding milk production, which may reduce the final product quality. Several microbial species may contaminate milk during manufacture and handling. If antimicrobial usage remains uncontrolled in dairy cattle, the horizontal transfer of antimicrobial resistance genes in foodstuffs may be of particular concern for both food producers and dairy industry. This study focused on the evaluation of putative Gram positive cocci in Minas cheese and of antimicrobial and biocide resistance genes among the isolated bacteria. Representative samples of 7 different industrially trademarked Minas cheeses (n = 35) were processed for selective culture and isolation of Gram positive cocci. All isolated bacteria were identified by DNA sequencing of the 16S rRNA gene. Antimicrobial resistance genes were screened by PCR. Overall, 208 strains were isolated and identified as follows: Enterococcus faecalis (47.6%), Macrococcus caseolyticus (18.3%), Enterococcus faecium (11.5%), Enterococcus caseliflavus (7.7%), Staphylococcus haemolyticus (7.2%), Staphylococcus aureus (4.3%), Staphylococcus epidermidis (2.9%), and Enterococcus hirae (0.5%). The genetic markers mecA (78.0%) and smr (71.4%) were the most prevalent, but others were also detected, such as blaZ (65.2%), msrA (60.9%), msrB (46.6%), linA (54.7%), and aacA-aphD (47.6%). The occurrence of opportunist pathogenic bacteria harboring antimicrobial resistance markers in the cheese samples are of special concern, since these bacteria are not considered harmful contaminating agents according to the Brazilian sanitary regulations. However, they are potentially pathogenic bacteria and the cheese may be considered a reservoir for antimicrobial resistance genes available for horizontal transfer through the food chain, manufacturing personnel and consumers. © 2018 Institute of Food Technologists®.
The Role of Dairy Cattle Husbandry in Supporting The Development of National Dairy Industry
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Anneke Anggraeni
2008-06-01
Full Text Available An intensive development in Indonesian dairy industry has expanded over two decades. During this period, the structure of the national dairy industry has progressed completely. The capacity of the national fresh milk production, however, has been able to supply only 35% of domestic milk demand. The milk domestic demand is predicted to be continous due to the increases in the national population and their welfare. Raising temperate dairy breed (Holstein-Friesian under tropical climate has resulted many deteriorates in productivity. More inferiority has been found under a semi-intensive management at small dairy farms. The existence of various changes in the global trade regulation for agriculture commodities has been a considerable factor directly affecting the future development of the national dairy industry. Increasing efficiency of various determinant components of the national dairy industry is required to produce domestic fresh milk in a good quality at a competitive price. This paper is dealing with the status of various determined factors especially for dairy livestock components to improve the future national dairy industry prospectively, involving for the national dairy cattle population, domestic milk yield, productivity of dairy cattle, breeding system and supporting reproduction technology. More over, other essential factors providing for dairy institution as well as distribution and marketing domestic milk production are also described.
Leclercq-Perlat, M-N; Sicard, M; Perrot, N; Trelea, I C; Picque, D; Corrieu, G
2015-02-01
Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and core hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors scored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
The changes of flavour and aroma active compounds content during production of Edam cheese
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Eva Vítová
2011-01-01
Full Text Available This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (fat 30% w/w using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. Ethanol (185.8 ± 15.85 mg.kg−1, acetoin (97.7 ± 3.78 mg.kg−1, 2-methylpropanol (71.2 ± 5.23 mg.kg−1, acetic acid (54.4 ± 1.70 mg.kg−1 and acetaldehyde (36.4 ± 10.17 mg.kg−1 were the most abundant in ripened cheeses. The flavour and other organoleptic properties (appearance, texture of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.
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Suhail Jawdat Fadihl
2017-03-01
Full Text Available Locally produced cheese which called (Gibin Al arab is one of the most common dairy products in Iraq, it has an economic importance and great social value. This research aimed to identify yeast species from locally produced cheese (Gibin Al Arab in Diyala city which traditionally made and sold in markets of old town in Baquba, and study some of virulence factors (Esterase production, Phospholipase and Hemolytic production of yeasts belong to genus of Candida . All cheese samples showed contamination with varying number of yeast, total 88 yeast isolates obtained from 70 cheese samples, they were Geotrichum candidum(20.5%, Rhodotorela species(19.4%, Candida parapsilosis (18%, Candida albicans (13.6%, Candida tropicalis (10.5%, Candida krusei (8%, Saccharomyces cerevisice (3.3% and mixed yeast (un identified at rate of (6.7%. Species of Candida formed half of the total isolates and the most prevalent isolate of Candida spp. was Candida parapsilosis .According to the results determining of (Esterase production, Phospholipase and Hemolytic production as a virulence factors identifying Candida spp. these activities referred that all isolates of Candida spp. show one or more of these activities and that isolates of medically important species Candida albicans were the most virulent isolates. this referred to the importance of take attention about consuming of such types of dairy products and need for applying more hygienic measures during handling, processing of milk and form of storage and/or selling of cheese.
Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
Picque, D; Leclercq-Perlat, M N; Guillemin, H; Perret, B; Cattenoz, T; Provost, J J; Corrieu, G
2010-12-01
Four gas-permeable wrapping films exhibiting different degrees of water permeability (ranging from 1.6 to 500 g/m(2) per d) were tested to study their effect on soft-mold (Camembert-type) cheese-ripening dynamics compared with unwrapped cheeses. Twenty-three-day trials were performed in 2 laboratory-size (18L) respiratory-ripening cells under controlled temperature (6 ± 0.5°C), relative humidity (75 ± 2%), and carbon dioxide content (0.5 to 1%). The films allowed for a high degree of respiratory activity; no limitation in gas permeability was observed. The wide range of water permeability of the films led to considerable differences in cheese water loss (from 0.5 to 12% on d 23, compared with 15% for unwrapped cheeses), which appeared to be a key factor in controlling cheese-ripening progress. A new relationship between 2 important cheese-ripening descriptors (increase of the cheese core pH and increase of the cheese's creamy underrind thickness) was shown in relation to the water permeability of the wrapping film. High water losses (more than 10 to 12% on d 23) also were observed for unwrapped cheeses, leading to Camembert cheeses that were too dry and poorly ripened. On the other hand, low water losses (from 0.5 to 1% on d 23) led to over-ripening in the cheese underrind, which became runny as a result. Finally, water losses from around 3 to 6% on d 23 led to good ripening dynamics and the best cheese quality. This level of water loss appeared to be ideal in terms of cheese-wrapping film design. Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Ribeiro, S C; Coelho, M C; Todorov, S D; Franco, B D G M; Dapkevicius, M L E; Silva, C C G
2014-03-01
Evaluate technologically relevant properties from bacteriocin-producing strains to use as starter/adjunct cultures in cheese making. Eight isolates obtained from Pico cheese produced in Azores (Portugal) were found to produce bacteriocins against Listeria monocytogenes and three isolates against Clostridium perfringens. They were identified as Lactococcus lactis and Enterococcus faecalis and submitted to technological tests: growth at different conditions of temperature and salt, acid production, proteolysis, lipolysis, coexistence, enzymatic profile and autolytic capacity. Safety evaluation was performed by evaluating haemolytic, gelatinase and DNase activity, resistance to antibiotics and the presence of virulence genes. Some isolates presented good technological features such as high autolytic activity, acid and diacetyl production. Lactococcus lactis was negative for all virulence genes tested and inhibit the growth of all Lactic acid bacteria (LAB) isolates. Enterococci were positive for the presence of some virulence genes, but none of the isolates were classified as resistant to important antibiotics. The bacteriocin-producing Lc. lactis present good potential for application in food as adjunct culture in cheese production. The study also reveals good technological features for some Enterococcus isolates. Bacteriocin-producing strains presented important technological properties to be exploited as new adjunct culture for the dairy industry, influencing flavour development and improve safety. © 2013 The Society for Applied Microbiology.
Gaya, Pilar; Sánchez, Carmen; Nuñez, Manuel; Fernández-García, Estrella
2005-08-01
Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-kappa- and beta-caseins was more intense in raw milk cheese and degradation of alpha(s2)-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of alpha(s1)-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and lie increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.
Nguyen, Hanh T H; Ong, Lydia; Lopez, Christelle; Kentish, Sandra E; Gras, Sally L
2017-12-01
Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the microstructure and physicochemical properties of both laboratory and commercially produced high moisture buffalo Mozzarella cheeses were investigated and compared to high moisture bovine products. Buffalo and bovine Mozzarella cheeses were found to significantly differ in their microstructure, chemical composition, organic acid and proteolytic profiles but had similar hardness and meltability. The buffalo cheeses exhibited a significantly higher ratio of fat to protein and a microstructure containing larger fat patches and a less dense protein network. Liquid chromatography mass spectrometry detected the presence of only β-casein variant A2 and a single β-lactoglobulin variant in buffalo products compared to the presence of both β-casein variants A1 and A2 and β-lactoglobulin variants A and B in bovine cheese. These differences arise from the different milk composition and processing conditions. The differences in microstructure and physicochemical properties observed here offer a new approach to identify the sources of milk used in commercial cheese products. Copyright © 2017 Elsevier Ltd. All rights reserved.
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake, M A; Miracle, R E; McMahon, D J
2010-11-01
results confirm that flavor differences documented between full-fat and reduced-fat cheeses are not due solely to differences in matrix and flavor release but also to distinct differences in ripening biochemistry, which leads to an imbalance of many flavor-contributing compounds. Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Bruna Marcatti
2009-08-01
Full Text Available Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05 were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4 yielded best aroma. The populations of L. acidophilus were greater than 10(6 CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.Para incorporação efetiva de probióticos em alimentos é imprescindível que a cultura mantenha-se viável durante todo o processamento e a estocagem e que não ocorram alterações adversas nas características sensoriais do produto. O objetivo deste trabalho foi desenvolver queijo Minas frescal com propriedades probióticas a partir do leite de búfala. Foram avaliados quatro tratamentos (T1 a T4, sendo T1 e T3 controles, sem e com acidificação, respectivamente em T2 e T4 foram adicionados da cultura probiótica Lactobacillus acidophilus (LAC 4, porém T4 foi também acidificado
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Manijeh Nezami
2016-07-01
Full Text Available Childhood obesity is associated with a greater chance of a lifetime of obesity. Evidence suggests dairy at recommended levels could be beneficial in maintaining normal weight and body composition. We assessed whether dairy consumption is associated with anthropometric indicators of health (z-scores for weight-for-age (WAZ; height-for-age (HAZ and body mass index (BMIZ; waist-to-height ratio (WHtR; fat-free mass (FFM; and fat mass (FM in adolescents. In a cross-sectional study, 536 males and females ages 12–18 completed a 151-item semi-quantitative web-based food frequency questionnaire that included 34 dairy-containing foods. Dairy foods were categorized into milk, cheese, sweetened dairy, and total dairy. Anthropometrics were measured during school visits. Total dairy intake was associated with WAZ (β = 0.25 (95% CI: 0.01, 0.49, p = 0.045 and HAZ (β = 0.28 (95% CI: 0.04, 0.52, p = 0.021. In boys, total dairy was associated with WHtR (β = 0.02 (95% CI: 0.00, 0.04, p = 0.039, FFM (β = 4.83 (95% CI: 1.79, 7.87, p = 0.002, and FM (β = 3.89 (95% CI: 0.58, 7.21, p = 0.021, and cheese was associated with FFM (β = 4.22 (95% CI: 0.98, 7.47, p = 0.011. Dairy consumption seems to influence growth in both genders, and body composition and central obesity in boys. Prospective studies are needed to identify how types of dairy relate to growth, body composition, and central obesity of adolescents.
Lamothe, Sophie; Azimy, Naheed; Bazinet, Laurent; Couillard, Charles; Britten, Michel
2014-10-01
The consumption of polyphenols in green tea has been associated with beneficial health effects. Although polyphenols are unstable in the intestinal environment, they may be protected by interactions with dairy proteins during digestion. The objectives of this study were to evaluate the effect of a green tea extract on the digestibility of different dairy matrices and to monitor the antioxidant activity of these matrices with or without the green tea extract during digestion in a simulated gastrointestinal environment. Milk, yogurt and cheese with similar fat-to-protein ratios were subjected to simulated digestion. Matrix degradation, protein and fat hydrolysis, polyphenol concentration and radical scavenging activity were analyzed during gastric and intestinal digestion phases. Cheese was the matrix most resistant to protein and fat digestion. The addition of the green tea extract significantly decreased proteolysis in the gastric phase but had no effect in the intestinal phase. The kinetics of fatty acid release was reduced by the presence of the green tea extract. Transition from the gastric phase to the intestinal phase induced a 50% decrease in the antioxidant activity of the control (tea extract dispersed in water) due to the degradation of polyphenols. The presence of dairy matrices significantly improved polyphenol stability in the intestinal phase and increased the antioxidant activity by 29% (cheese) to 42% (milk) compared to the control. These results suggest that simultaneous consumption of green tea and dairy products helps to maintain the integrity and antioxidant activity of polyphenols during digestion.
How can dairies maximize their profits and properly remunerate their dairy farmers?
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Rafael Cedric Möller Meneghini
2016-02-01
Full Text Available ABSTRACT The current pricing process of raw milk in Brazil discourages producers from improving milk composition, which affects both yield and quality of dairy products. Furthermore, small and medium-sized dairies face great difficulties when it comes to planning production. Thus, a linear programming model was developed to price the raw milk and determine the optimal mix (combination of quantities of dairy products that maximizes total contribution margin (TCM under daily scenarios of high (January and low (July raw milk supplies (summer and winter, respectively by comparing optimal solutions with actual results. The TCM of optimal and actual mixes were higher in January due to the greater availability of raw material. Packaging was a limiting factor in the production of cheese in optimal mixes. The relationship between unit contribution margin (UCM and the required amount of raw materials per product unit and resource availability is crucial to defining the mix of dairy products and TCM of the dairy. Casein and raw milk volume showed shadow prices. Under both scenarios, the calculated prices of raw milk were higher than the prices charged by the dairy and were higher in January. The proposed model remunerates the producers based on the quantity and quality of raw milk. The dairy can maximize its TCM by better planning its mix of products with the use of linear programming.
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A.D. SolÃs Méndez
2013-08-01
Full Text Available The objective of the present work is to describe the characteristics of the Tepeque cheese from “La Tierra Caliente†of the State of Michoacán, Mexico. Its region of origin, manufacturing process, physico-chemical and microbiological characteristics, were investigated. In addition the changes that occurred in the milk and cheese due to the introduction of a feeding system based on the use of an intensive silvo-pastoral system (ISPS were described. The methodological approach consisted of field visits for data collection, semi-structured interviews to farmers in order to know the milk production systems and the cheese elaboration process. The physical (pH and density and chemical characteristics (protein, fat, lactose, non fat solids and added water of the milk used to elaborate the Tepeque cheese were determined. For the cheese the protein, fat, salt, moisture and ash contents and the pH were determined. The microbiological characteristics were determined for both milk and cheese, these included presence of mesophilic bacteria coliforms bacteria, yeast, fungus, Listeria spp. and Staphylococcus aureus. The field study was carried out in 2010; it was divided in two experimental periods of six months each, named rainfall season and dry season. Fifteen milk-cheese producers were sampled, eight of them practice the traditional milk production systems and seven the ISPS. It was observed that the Tepeque cheese is a dairy product of excellent quality from the point of view of its main nutritional components, it is made with good quality milk too and it has a long history and great tradition that is older than 300 years. On the other hand, the cheese elaborated with milk from the ISPS had higher fat content (P0.05. Finally, it was observed that the sanitary characteristics of the milk and cheese were deficient in both systems; this problem is attenuated with the maturing process of cheese since as the cheese matures the number of
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models
Noomen, A.
1978-01-01
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition were used as models in theShort communication: planning considerations for on-farm dairy processing enterprises.
Smith, S M; Chaney, E A; Bewley, J M
2013-07-01
Across the world, more dairy producers are considering on-farm dairy processing to add value to the milk produced on their farms. Dairy producers may bottle milk or process their milk into cheese, ice cream, butter, yogurt, or cream. The primary objective of this research was to establish a series of sound factors or indicators of success for those considering on-farm processing. A survey was employed to collect opinions and advice from managers of on-farm processing enterprises. Surveys were distributed online (n=120), with 31 surveys returned, accounting for a 25.8% response rate. Most (64%) respondents had been involved in on-farm dairy processing for less than 10 yr. Sixty-one percent of respondents attained a positive cash flow in 1 to 3 yr. The primary products manufactured were cheese (69%), milk (59%), ice cream (31%), yogurt (25%), and butter (21%). Factors influencing the decision to start an on-farm dairy processing enterprise included commodity milk prices (61%), desire to work with the public (41%), an opportunity to promote the dairy industry (39%), a desire to maintain or expand a small family operation (29%), and product differentiation (16%). Respondents cited dealing with regulations (26%), product marketing (19%), manufacturing technicalities (19%), and securing funding (17%) as the most difficult parts of starting the business. Open-ended responses provided by the respondents of this survey were also documented to give future dairy producers advice. The most common advice to future on-farm processors was to work on realistic business plans, develop and follow realistic budgets, and observe and use market surveys within the industry. These results provide a useful array of information for future on-farm dairy processing enterprises. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Hruby, Adela; Ma, Jiantao; Rogers, Gail; Meigs, James B; Jacques, Paul F
2017-09-01
Background: Inconsistent evidence describes the association between dietary intake of dairy and milk-based products and type 2 diabetes (T2D) risk. Objective: Our objective was to assess associations between consumption of milk-based products, incident prediabetes, and progression to T2D in the Framingham Heart Study Offspring Cohort. Methods: Total dairy and milk-based product consumption was assessed by ≤4 food-frequency questionnaires across a mean of 12 y of follow-up in 2809 participants [mean ± SD age: 54.0 ± 9.7 y; body mass index (in kg/m 2 ): 27.1 ± 4.7; 54% female]. Prediabetes was defined as the first occurrence of fasting plasma glucose ≥5.6 to prediabetes at baseline, 902 (48%) developed prediabetes. Total, low-fat, and high-fat dairy consumptions were associated with a 39%, 32%, and 25% lower risk of incident prediabetes, respectively, in the highest compared with the lowest intakes (≥14 compared with prediabetes; moderate intake was associated with the greatest relative risk reduction. Neither cheese nor cream and butter was associated with prediabetes. Of 925 participants with prediabetes at baseline, 196 (21%) developed T2D. Only high-fat dairy and cheese showed evidence of dose-response, inverse associations with incident T2D, with 70% and 63% lower risk, respectively, of incident T2D between the highest and lowest intake categories (≥14 compared with prediabetes or diabetes varied both by dairy product and type and by baseline glycemic status in this middle-aged US population. Baseline glycemic status may partially underlie prior equivocal evidence regarding the role of dairy intake in diabetes. © 2017 American Society for Nutrition.
Therapeutic potential of dairy bioactive peptides: A contemporary perspective.
Sultan, Saira; Huma, Nuzhat; Butt, Masood Sadiq; Aleem, Muhammad; Abbas, Munawar
2018-01-02
Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.
Fatty Acid Composition of Buffalo Milk Yellow Cheese after Technological Processing
International Nuclear Information System (INIS)
Ivanova, S.; Nacheva, I.; Miteva, D.
2010-01-01
The fatty acid composition of buffalo milk yellow cheese in fresh condition and after combining of two technological approaches – lyophilization and gamma sterilization with 1, 2 and 4 kGy, aiming at a prolongation of its shelf life, was investigated. The fat extraction from the milk samples was realized by the method of Roese-Gottlieb. The analysis of the fatty acids was made with the aid of gas chromatograph Shimadzu 2010. Minimal changes in the fatty acid composition of the buffalo milk yellow cheese after freeze-drying and gamma ray treatment were established
Fatty acid composition of buffalo milk yellow cheese after technological processing
International Nuclear Information System (INIS)
Ivanova, S.; Nacheva, I.; Miteva, D.
2010-01-01
The fatty acid composition of buffalo milk yellow cheese in fresh condition and after combining of two technological approaches – lyophilization and gamma sterilization with 1, 2 and 4 kGy, aiming at a prolongation of its shelf life, was investigated. The fat extraction from the milk samples was realized by the method of Roese-Gottlieb. The analysis of the fatty acids was made with the aid of gas chromatograph Shimadzu 2010. Minimal changes in the fatty acid composition of the buffalo milk yellow cheese after freeze-drying and gamma ray treatment were established
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
Broadbent, Jeffery R; Gummalla, Sanjay; Hughes, Joanne E; Johnson, Mark E; Rankin, Scott A; Drake, Mary Anne
2004-08-01
Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that alpha-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off-flavor compounds. However, dairy lactobacilli can convert unstable alpha-keto acids to more-stable alpha-hydroxy acids via the action of alpha-keto acid dehydrogenases such as d-hydroxyisocaproic acid dehydrogenase. To further characterize the role of this enzyme in cheese flavor, the Lactobacillus casei d-hydroxyisocaproic acid dehydrogenase gene was cloned into the high-copy-number vector pTRKH2 and transformed into L. casei ATCC 334. Enzyme assays confirmed that alpha-keto acid dehydrogenase activity was significantly higher in pTRKH2:dhic transformants than in wild-type cells. Reduced-fat Cheddar cheeses were made with Lactococcus lactis starter only, starter plus L. casei ATCC 334, and starter plus L. casei ATCC 334 transformed with pTRKH2:dhic. After 3 months of aging, the cheese chemistry and flavor attributes were evaluated instrumentally by gas chromatography-mass spectrometry and by descriptive sensory analysis. The culture system used significantly affected the concentrations of various ketones, aldehydes, alcohols, and esters and one sulfur compound in cheese. Results further indicated that enhanced expression of d-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of alpha-keto acids, but sensory work indicated that this effect retarded cheese flavor development.
Schrama, D; Helliwell, N; Neto, L; Faleiro, M L
2013-06-01
The aim of this study was to evaluate the effect of the acid and salt adaptation in a cheese-based medium on the virulence potential of Listeria monocytogenes strains isolated from cheese and dairy processing environment using the Galleria mellonella model. Four L. monocytogenes strains were exposed to a cheese-based medium in conditions of induction of an acid tolerance response and osmotolerance response (pH 5·5 and 3·5% w/v NaCl) and injected in G. mellonella insects. The survival of insects and the L. monocytogenes growth kinetics in insects were evaluated. The gene expression of hly, actA and inlA genes was determined by real-time PCR. The adapted cells of two dairy strains showed reduced insect mortality (P 0·05) was found between adapted and nonadapted cells. The gene expression results evidenced an overexpression of virulence genes in cheese-based medium, but not in simulated insect-induced conditions. Our results suggest that adaptation to low pH and salt in a cheese-based medium can affect the virulence of L. monocytogenes, but this effect is strain dependent. In this study, the impact of adaptation to low pH and salt in a cheese-based medium on L. monocytogenes virulence was tested using the Wax Moth G. mellonella model. This model allowed the differentiation of the virulence potential between the L. monocytogenes strains. The effect of adaptation on virulence is strain dependent. The G. mellonella model revealed to be a prompt method to test food-related factors on L. monocytogenes virulence. © 2013 The Society for Applied Microbiology.
The effect of extrinsic attributes on liking of cottage cheese.
Hubbard, E M; Jervis, S M; Drake, M A
2016-01-01
Preference mapping studies with cottage cheese have demonstrated that cottage cheese liking is influenced by flavor, texture, curd size, and dressing content. However, extrinsic factors such as package, label claims, and brand name may also influence liking and have not been studied. The objective of this study was to evaluate the role of package attributes and brand on the liking of cottage cheese. A conjoint survey with Kano analysis (n=460) was conducted to explore the effect of extrinsic attributes (brand, label claim, milkfat content, and price) on liking. Following the survey, 150 consumers evaluated intrinsic attributes of 7 cottage cheeses with and without brand information in a 2-d crossover design. Results were evaluated by 2-way ANOVA and multivariate analyses. Milkfat content and price had the highest influence on liking by conjoint analysis. Cottage cheese with 2% milkfat and a low price was preferred. Specific label claims such as "excellent source of calcium (>10%)" were more attractive to consumers than "low sodium" or "extra creamy." Branding influenced overall liking and purchase intent for cottage cheeses to differing degrees. For national brands, acceptance scores were enhanced in the presence of the brand. An all-natural claim was more appealing than organic by conjoint analysis and this result was also confirmed with consumer acceptance testing. Findings from this study can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Probiotic Lactococcus lactis: A Review
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Priti Khemariya
2017-07-01
Full Text Available Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.
Alegría-Lertxundi, Iker; Rocandio Pablo, Ana; Arroyo-Izaga, Marta
2014-02-01
Studies have reported a negative association between dairy product consumption and weight status. However, not as much research has focused on cheese; therefore, the aim of this study was to study the association between cheese intake and overweight and obesity in a representative Basque adult population. A food frequency questionnaire (FFQ) was obtained from a random sample of 1081 adults (530 males and 551 females, 17-96 years old). Cheese consumption data were expressed as g/1000 kcal/day. The prevalence of overweight/obesity was higher in men (55.1%) than in women (35.4%) (p processed cheese demonstrated a higher prevalence of excess weight, compared with those with higher consumption. The confounding variables selected in multivariate analysis were: occupational status and age in both genders; and place of residence in men. In conclusion, negative associations were found between consumption of some types of cheese and overweight and obesity in this population.
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B. Makarijoski
2016-01-01
Full Text Available White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5 contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.
Key movement forces in the dairy industry in the Czech Republic
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Renata Černíková
2004-01-01
Full Text Available The paper analyses key movement forces in the dairy industry in the Czech Republic and evaluates their importance in the industry and their influence on the following development of the dairy industry in the Czech Republic.The current most important key movement forces in the dairy industry in the Czech Republic are identified: changes in the long-term industry growth rate and marketing innovations. There is space for growth of the industry – the average consumption of the milk products in the Czech Republic per inhabitant 225,1 kg in 2002 is almost by 17% lower than in 1989 (269 kg per inhabitant and also by 10% lower than the current average consumption in the EU countries (250 kg per inhabitant. There is also space for increase exports from the Czech Republic into the EU countries. The liberalization of the foreign trade with cheeses and curds – “double-zero variation” was positive for the Czech Republic in the first year after the introduction. The share of the import of cheeses and curds on the total export from the EU decreased from 24.6% to 15.5%, and the share of the export of cheeses and curds on the total export from the CR into the EU increased from 10.1% to 19.7%.The key movement forces in the dairy industry in the Czech Republic also are changes in the cost effectiveness; the foreign capital; and key forces resulting from the factors in the macro-environment – the integration of the Czech Republic into the European Union, the government interventions and changes in the government policy.
Autolysis of dairy leuconostocs and detection of peptidoglycan hydrolases by renaturing SDS-PAGE.
Cibik, R; Chapot-Chartier, M P
2000-11-01
The autolysis of lactic acid bacteria plays a major role during cheese ripening. The aim of this study was to evaluate the autolytic properties and peptidoglycan hydrolase content of dairy leuconostocs. Autolysis of 59 strains of dairy Leuconostoc was examined under starvation conditions in potassium phosphate buffer. The ability of dairy leuconostocs to lyse is strain dependant and not related to the species. The peptidoglycan hydrolase profile of Leuc. mesenteroides subsp. mesenteroides 10L was analysed by renaturing gel electrophoresis. Two major activity bands migrating at 41 and 52 kDa were observed. According to the specificity analysis, strain 10L seems to contain a glycosidase and an N-acetyl-muramyl-L-alanine amidase, or an endopeptidase. The peptidoglycan hydrolase profiles of various Leuconostoc species were also compared. Several peptidoglycan hydrolase activities could be detected in the different Leuconostoc species. Further characterization of the peptidoglycan hydrolases will help to control autolysis of leuconostocs in cheese.
PRELIMINARY STUDY ON THE PREVALENCE OF COXIELLA BURNETII IN CHEESES PRODUCED IN SOUTHERN ITALY
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Y.T.R. Proroga
2011-08-01
Full Text Available In this study the presence of Coxiella burnetii in cow, buffalo and small ruminants (sheep and goat cheeses produced in southern Italy has been evaluated with the aim to analyze the risk of infection for consumers. The survey was performed using molecular assays (Real-Time PCR to detect the presence of C. burnetii DNA. The samples have been furthermore tested with specific methods for species identification in milk and dairy products. C. burnetii has been detected in 75% of cow cheese samples, while in small ruminants and buffaloes diary products have been assessed at 45,9% and 23,9% respectively.
MYCOBACTERIUM AVIUM SUSP. PARATUBERCULOSIS IN DAIRY PRODUCTION
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G. Marchetti
2012-08-01
Full Text Available Mycobacterium avium subsp. paratuberculosis (MAP is the etiologic agent of paratuberculosis. The disease affects cows and other ruminants and causes high economic losses, mainly for dairy production. MAP may also have a role in the development of Crohn’s disease in humans. Infected animals shed viable MAP with milk and faeces and humans may assume MAP via the consumption of contaminated milk and dairy products. Current methods of milk pasteurization are not sufficient to kill all MAP cells present in milk and MAP has been found in raw or pasteurized milk and isolated from cheese. The aim of this paper is to review the current knowledge about MAP in dairy production. We analyzed studies on milk contamination, effect of pasteurization and methods for identification of MAP that can be applied to dairy products.
Occurrence and genetic diversity of Arcobacter butzleri in an artisanal dairy plant in Italy.
Giacometti, Federica; Lucchi, Alex; Manfreda, Gerardo; Florio, Daniela; Zanoni, Renato Giulio; Serraino, Andrea
2013-11-01
The present study aimed to investigate the presence, distribution, and persistence of Arcobacter spp. in an artisanal dairy plant and to test the isolates to determine their different genotypes in the processing plant and in foods. Samples were collected in an artisanal cheese factory on four occasions between October and December 2012. Food samples (raw milk, ricotta cheese, mozzarella cheese, and conditioning liquid), water samples, and environmental samples were analyzed by the culture method; isolates were identified by multiplex PCR and genotyped by pulsed-field gel electrophoresis (PFGE) analysis. Arcobacter butzleri was isolated from 29 out of 59 samples (46.6%), 22 of which were from environmental samples and 7 of which were from food samples. Cluster analysis divided the strains into 47 PFGE patterns: 14 PFGE clusters and 33 unique types. Our findings indicate that the plant harbored numerous A. butzleri pulsotypes and that the manual cleaning and sanitation in the studied dairy plant do not effectively remove Arcobacter. The recurrent isolation of A. butzleri suggests that the environmental conditions in the dairy plant constitute a good ecological niche for the colonization of this microorganism. In some cases, the presence of indistinguishable strains isolated from the same facilities on different sampling days showed that these strains were persistent in the processing environment.
Transfer of Orally Administered Terpenes in Goat Milk and Cheese
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I. Poulopoulou
2012-10-01
Full Text Available The objective of the present study was to investigate the relationships between terpenes’ intake and their presence in animal tissues (blood and milk as well as in the final product (cheese. Eight dairy goats were divided in two balanced groups, representing control (C and treatment (T group. In T group oral administration of a mixture of terpenes (α-pinene, limonene and β-caryophyllene was applied over a period of 18 d. Cheese was produced, from C and T groups separately, on three time points, twice during the period of terpenes’ oral administration and once after the end of experiment. Terpenes were identified in blood by extraction using petroleum ether and in milk and cheese by the use of solid phase micro-extraction (SPME method, followed by GC-MS analysis. Chemical properties of the milk and the produced cheeses were analyzed and found not differing between the two groups. Limonene and α-pinene were found in all blood and milk samples of the T group after a lag-phase of 3 d, while β-caryophyllene was determined only in few milk samples. Moreover, none of the terpenes were traced in blood and milk of C animals. In cheese, terpenes’ concentrations presented a more complicated pattern implying that terpenes may not be reliable feed tracers. We concluded that monoterpenes can be regarded as potential feed tracers for authentification of goat milk, but further research is required on factors affecting their transfer.
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Ali Salehi
2014-03-01
Full Text Available Background: Staphylococcus aureus is a Gram-positive, non-sporulated, lack of capsule, immovable, aerobic and anaerobic and able to tolerate high levels of salt (up to 15 percent. Therefore, foods containing salt provides an ideal environment for bacterial growth. It is also one of the most important bacterial born of spoilable food products, especially in dairy products. Lighvan traditional cheese is consumed in many regions of Iran, especially consumption of these cheeses is very high in Tehran which in the manufacture of such cheeses, the unpasteurized and raw milk is used and the sanitary conditions during processing and subsequent storage are low. So, considering the importance of this issue in the release of poisoning, the coagulase-positive Staphylococcus aureus contamination in Lighvan cheese on Retail Stores was evaluated. Materials and Methods: In order to perform this study, 22 samples of traditional Lighvan cheese were collected randomly from Tehran stores and according to Iran national standards and by using of bird-parker, Cook Meat cultures and coagulase test were evaluated. Results: Total of 22 samples, 14 samples (63/6% were contaminated by S. aureus over standard and 5 (22/7% were contaminated with Staphylococcus aureus coagulase positive. Conclusion: This study demonstrated that sanitary conditions should be observed during the production and Use of pasteurized milk in cheese production.
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet
2016-10-03
Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. Copyright © 2016 Elsevier B.V. All rights reserved.
Preliminary Results to Identifying the Opportunities of the Organic Sheep Dairy Sector in Romania
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Elena Ilisiu
2017-11-01
Full Text Available The organic sheep number raised in Romania is currently relatively low, namely 0.85% of the total sheep number at national level. The development of sheep breeding sector in organic system is very heavily influenced by economical factors, but also consumers’ demand for organic products. The goal of the research was to analyze consumer behavior vis-à-vis of organic dairy products derived from sheep, in order to support the decisions that may be taken to develop the sector. Data were collected through telephone interviews using a questionnaire. Interviews were conducted between September-December 2016. 180 respondents were surveyed in total, who answered a questionnaire which included 23 questions. This study revealed that approximately one quarter of respondents have never consumed organic dairy products, while 60% of respondents say they did. Organic cheese is considered to be more expensive when compared to conventionally produced cheese, about 97% of the respondents, while 82% of respondents believe that higher prices are justified. Willingness to pay a higher price for organic products from sheep's milk is very different. Around 13% of respondents are not willing to pay an additional fee for cheese produced in organic system. However, about 2% were willing to pay an additional fee up to 60% more, comparing to conventional cheese products. 38% of respondents are willing to pay the additional price of up to 10%, and 23% of interviewed people are ready to pay an additional charge of 20% of the dairy products obtained by conventional methods.
Dynamics of lactose changes during ripening of Edam cheese
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Lenka Vorlová
2017-01-01
Full Text Available The published data show that milk and dairy products are an important part of the diet in the European population and the population of North America, where they cover from 20 to 30% of protein, 15% of lipids and about 80% of calcium from food sources. The exclusion of milk and dairy products from human diet due to lactose intolerance (approximately 75% of the global population are lactose malabsorbers can cause very serious health consequences. From a public health point of view, it is therefore extremely important for diary products to capture all the facts about the fluctuation process or rather reduction of lactose content during dairy production technology. The aim of our study was to determine the lactose in various stages of Edam cheese ripening, to assess its suitability for consumption on the afflicted population. For the determination of lactose (day of production, first, second and sixth month of storage the reference enzymatic method using the enzymatic set Megazyme International Ireland with a detection limit of 0.00296 g.100 g-1was applied. This set is intended for determination of lactose in samples presented as low-lactose or lactose-free products and is based on the hydrolysis of lactose to D-galactose and D-glucose by the enzyme β-galactosidase. After the subsequent oxidation of galactose, the amount of formed NADH (stoichiometrically related to the amount of lactose contained in the sample is measured in a spectrophotometer at 340 nm. According to current legislation, the lactose-free product must contain less than 10 mg of lactose per 100 g or 100 mL of the consumed product, while a product that contains up to 1 g of lactose in 100 g or 100 mL of the product consumed is considered as a product with low lactose content. The study results showed that even after one month of storage Edam cheese can be, according to current national and EU legislation, designated as a lactose-free food. This means that the consumer receives a
Lamothe, Sophie; Langlois, Ariane; Bazinet, Laurent; Couillard, Charles; Britten, Michel
2016-03-01
Green tea polyphenols are recognized for their antioxidant properties and their effects on lipid digestion kinetics. Polyphenols are sensitive to degradation in the intestinal environment. Interactions with dairy proteins could modulate the stability and biological activity of polyphenols during digestion. The objective of this study was to evaluate the release of nutrients (polyphenols, fatty acids and peptides) and the antioxidant activity in polyphenol-enriched cheese containing different levels of calcium in a simulated gastrointestinal environment. The relationship between cheese matrix texture, matrix degradation and nutrient release during digestion was also studied. Green tea extract was added to milk at 0% or 0.1%, and cheeses were produced on a laboratory scale. The level of available calcium was adjusted to low (Ca(low)), regular (Ca(reg)) or high (Ca(high)) during the salting step of the cheese-making process. Cheeses were subjected to simulated digestion. The rate and extent of fatty acid release were 21% lower for Ca(low) cheese than for Ca(reg) and Ca(high) cheeses. The greater adhesiveness of Ca(low) cheese, which resulted in lower rates of matrix degradation and proteolysis, contributed to the reduced rate of lipolysis. The presence of green tea extract in cheese reduced the release of free fatty acids at the end of digestion by 7%. The addition of green tea extract increased cheese hardness but did not influence matrix degradation or proteolysis profiles. The formation of complexes between tea polyphenols and proteins within the cheese matrix resulted in a more than twofold increase in polyphenol recovery in the intestinal phase compared with the control (tea polyphenol extract incubated with polyphenol-free cheese). Antioxidant activity was 14% higher in the digest from polyphenol-enriched cheese than in the control. These results suggest that cheese is an effective matrix for the controlled release of nutrients and for the protection of green
Voors, M J; D'Haese, M
2010-08-01
The rural economy of the Former Yugoslav Republic of Macedonia has been adapting to new economic and political realities. Especially important for rural areas has been the breakdown of the socialist market structure in agriculture, which meant the demise of cooperative structures and farmers gaining access to new market outlets. The aim of this paper is to investigate the potential of dairy sheep farmers to enter into new contracts with buyers and to analyze why some farmers continue selling to traditional market outlets. Using survey data of dairy sheep farmers we studied the choice they make between 3 market outlets: (1) selling milk to a recently established large dairy processor, (2) selling milk to traditional small local processors, or (3) transforming milk on-farm into cheese and selling it at the farm gate or at local markets. The significance of determinants of choice for these markets were tested in a multinomial logit model, which showed that distance to the collection point of the large dairy processor was the most important determinant of whether farmers sold milk or made cheese, with those at a greater distance selling cheese. Furthermore, we analyzed the main sources of transaction costs in developing new market channels. Overcoming transport and transaction costs may contribute to higher income for the farmers and hence to improving their livelihoods. Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Multi-detection of preservatives in cheeses by liquid chromatography-tandem mass spectrometry.
Fuselli, Fabio; Guarino, Chiara; La Mantia, Alessandro; Longo, Lucia; Faberi, Angelo; Marianella, Rosa Maria
2012-10-01
The incorrect use of preservatives in cheeses may compromise food safety and damage consumers. According to the law, more than one preservative may be contemporarily used in cheeses. So a method for their contemporary detection may be useful for both manufacturers and control agencies quality control. In this research a liquid chromatography-tandem mass spectrometric with electrospray ionization method for the multi-determination of seven preservatives (benzoic acid, citric acid, hexamethylenetetramine, lysozyme, natamycin, nisin and sorbic acid) in cheese was developed. The preservatives were contemporarily extracted from cheese by a single procedure, and analyzed by RP-LC/ESI-MS/MS (Ion Trap) in positive ionization mode, with single reaction monitoring (SRM) acquisition. Three sample types (hard, pasta filata and fresh cheese) were used for method evaluation. Recoveries were mostly higher than 90%; MDLs ranged from 0.02 to 0.26 mgkg(-1), and MQLs were included between 0.07 and 0.88 mgkg(-1). Due to matrix effect, quantitation was performed by referring to a matrix matched calibration curve, for each cheese typology. This method was also applied to commercial cheese samples, with good results. It appears fast, reliable and suitable for both screening and confirmation of the presence and quantitation of the preservatives in a single, multi-detection analysis. Copyright © 2012 Elsevier B.V. All rights reserved.
Astrup, Arne; Rice Bradley, Beth H; Brenna, J Thomas; Delplanque, Bernadette; Ferry, Monique; Torres-Gonzalez, Moises
2016-07-29
In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to disseminate, explore and discuss the state of the science on the relationship between regular fat dairy products and health, symposia were programmed by dairy industry organizations in Europe and North America at The Eurofed Lipids Congress (2014) in France, The Dairy Nutrition Annual Symposium (2014) in Canada, The American Society for Nutrition Annual Meeting held in conjunction with Experimental Biology (2015) in the United States, and The Federation of European Nutrition Societies (2015) in Germany. This synopsis of these symposia describes the complexity of dairy fat and the effects regular-fat dairy foods have on human health. The emerging scientific evidence indicates that the consumption of regular fat dairy foods is not associated with an increased risk of cardiovascular disease and inversely associated with weight gain and the risk of obesity. Dairy foods, including regular-fat milk, cheese and yogurt, can be important components of an overall healthy dietary pattern. Systematic examination of the effects of dietary patterns that include regular-fat milk, cheese and yogurt on human health is warranted.
Carotenoids and retinoids in Finnish foods: dairy products and eggs.
Ollilainen, V; Heinonen, M; Linkola, E; Varo, P; Koivistoinen, P
1989-09-01
As part of an overall composition study of Finnish foods, the carotenoid and retinoid content of 20 dairy product samples and eggs were determined by HPLC. The total beta-carotene (all-trans beta-carotene plus 15-cis beta-carotene) was quantitated for dairy products. For egg and egg yolk, lutein content was also determined. Only traces of lycopene, cryptoxanthin, and alpha-carotene were present. All-trans retinol and 13-cis retinol were the major retinoids in dairy products. Small amounts of 9-cis, 11-cis, and 9,11-cis retinols were found. High values of both retinol and beta-carotene were found in full fat cheeses and whipping cream: from 179.0 (cheese, Edam-type) to 318.7 micrograms/100 g (whipping cream) and from 86.7 (cheese, Edam-type) to 186.5 micrograms/100 g (whipping cream) for all-trans retinol and total beta-carotene, respectively. The retinol content averaged 16.3, 32.6, and 52.2 and that of beta-carotene 9.6, 16.7, and 3.0 micrograms/100 g in milk (1.9% fat), milk (3.9% fat), and human milk, respectively. The major pigment in eggs and egg yolk was lutein, 619.5 micrograms/100 g in eggs and 1575.8 micrograms/100 g in egg yolk. According to this study, at the present level of consumption in Finland, milk, milk products (excluding butter), and eggs result in a daily intake of about 350 retinol equivalents, and consequently, are a major source of vitamin A.
Fermented dairy products: knowledge and consumption.
Hekmat, Sharareh; Koba, Lesia
2006-01-01
Much has been published on the nutritional and health benefits of fermented dairy products, especially those containing probiotic microorganisms. However, consumers may not be familiar with the term "fermented dairy products," and therefore may not take full advantage of them. University students' knowledge and consumption patterns of fermented dairy products were assessed. University students (n=223) completed a survey consisting of a section on demographics and another on knowledge and consumption patterns. The majority of respondents (62%) were not familiar with the term "fermented dairy products." Most respondents consumed yogourt a few times a week (40%) or a few times a month (30%). Almost all respondents (92%) were unable to identify the difference between regular and probiotic yogourt. Most respondents (93%) had not heard of acidophilus milk, but the majority (65%) would be willing to try it. Most respondents were unsure whether sour cream (65%), yogourt beverages (74%), and cheddar cheese (61%) were fermented dairy products. Sixty percent of respondents never consumed yogourt drinks. Education is needed about fermented dairy products, especially probiotics, and their nutritional and health benefits. Such education may increase their acceptability and consumption.
Flórez, Ana Belén; Mayo, Baltasar
2015-01-01
Lactococcus garvieae is a lactic acid bacterium found in raw-milk dairy products as well as a range of aquatic and terrestrial environments. The plasmids in L. garvieae have received little attention compared to those of dairy Lactococcus lactis, in which the genes carried by these extrachromosomal elements are considered of adaptive value. The present work reports the sequencing and analysis of the plasmid complement of L. garvieae IPLA 31405, a strain isolated from a traditional, Spanish, starter-free cheese made from raw-milk. It consists of pLG9 and pLG42, of 9,124 and 42,240 nucleotides, respectively. Based on sequence and structural homology in the putative origin of replication (ori) region, pLG9 and pLG42 are predicted to replicate via a theta mechanism. Real-time, quantitative PCR showed the number of copies per chromosome equivalent of pLG9 and pLG42 to be around two and five, respectively. Sequence analysis identified eight complete open reading frames (orfs) in pLG9 and 36 in pLG42; these were organized into functional modules or cassettes containing different numbers of genes. These modules were flanked by complete or interrupted insertion sequence (IS)-like elements. Among the modules of pLG42 was a gene cluster encoding specific components of a phosphoenolpyruvate-phosphotransferase (PEP-PTS) system, including a phospho-β-galacosidase. The cluster showed a complete nucleotide identity respect to that in plasmids of L. lactis. Loss of pLG42 showed this to be involved in lactose assimilation. In the same plasmid, an operon encoding a type I restriction/modification (R/M) system was also identified. The specificity of this R/M system might be broadened by different R/M specificity subunits detected in pLG9 and in the bacterial chromosome. However, challenges of L. garvieae IPLA 31405 against L. lactis phages proved that the R/M system was not involved in phage resistance. Together, these results support the hypothesis that, as in L. lactis, pLG42
Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
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Miočinović Jelena
2014-01-01
Full Text Available Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i Bifidobacterium lactis LAFTI®B94, DSM, Netherland as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A and with adjunct probiotic culture (cheese B. The compositional parameters (milk fat, proteins and dry-matter content, pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis, as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1 during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable
Kinnucan, Henry W.
1986-01-01
With the passage of the Dairy and Tobacco Adjustment Act of 1983, dairy farmer investment in product research, advertising and promotion in the United States increases from $60 million to $200 million annually. A key decision faced by the Boards managing these funds is how best to allocate advertising funds among the various dairy products. In this paper an economic model is developed that shows the allocation of funds to fluid milk and cheese that would maximize sales in a given market. the ...
Yogurt and dairy product consumption to prevent cardiometabolic diseases
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Astrup, Arne
2014-01-01
, such as cheese, do not exert the negative effects on blood lipids as predicted solely by the content of saturated fat. Calcium and other bioactive components may modify the effects on LDL cholesterol and triglycerides. Apart from supplying valuable dairy nutrients, yogurt may also exert beneficial probiotic...... effects. The consumption of yogurt, and other dairy products, in observational studies is associated with a reduced risk of weight gain and obesity as well as of CVD, and these findings are, in part, supported by randomized trials....
DEFF Research Database (Denmark)
Dittmann, Karen Kiesbye; Chaul, Luiza; Lee, Sarah
2015-01-01
Staphylococcus aureus is a common cause of food poisoning due to enterotoxin production. This is particularly an issue in the dairy industry, where S. aureus can contaminate the product e.g. from raw milk or the handlers. In Brazil, soft cheese is mainly produced in small dairy plants where good ...
Dairy and functional foods research in the Agricultural Research Service
The Dairy and Functional Foods Research Unit is the only group in the Agricultural Research Service that is dedicated to solving critical problems in milk utilization and fruit and vegetable byproducts from specialty crops. The many areas of investigation include development of specialty cheese, c...
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Zvonimir Prpić
2003-07-01
Full Text Available Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krčki cheese was done in the middle of the last century, probably some changes in technology of Krčki cheese production have occurred since this time. Therefore, the objectives of this paper were investigate the quality of sheep′s milk for Krčki cheese production, the quality of whey (as the material for production of albumin cheese quargs and Krčki cheese, as well as the technology of Krčki cheese production on family farms on the island of Krk. Results of the composition and characteristics analyses of sheep′s milk for Krčki cheese production were as follows: milk fat 7.81%; proteins 5.59%; lactose 4.97%; total solids 19.04%; non-fat dry matter 11.06%; pH 6.66; titratable acidity 9.41 °SH, and freezing point –0.555 °C. Somatic cell count (SCC was 407 000 cells/ml and total bacterial count (cfu was 950 000/mL. Average composition of Krčki cheese was as follows: fat 37.38%; protein 23.24%; total solids 63.22%; moisture in solid non-fat 57.36%; fat in total solids 54.38%; salt 1.97%; pH 5.78; lactic acid content 1.216%; WSN/TN 10.15%, and TCASN/TN 6.28%. Microbiological analyses of Krčki cheese showed that only 55% of analysed samples were hygienically acceptable according to the Regulations of Microbial Standards for Foods (NN 46/94.. Therefore, the necessary modifications have to be introduced into technology of production of sheep′s milk and Krčki cheese in order to increase microbiological quality and to reduce variability in composition and quality of Krčki cheese between family farms. These are necessary for preparing the Krčki cheese for Protection Geographical Indication (PGI.
Investigation of air bipolar ionization effects in cheese and kajmak craft production
International Nuclear Information System (INIS)
Pešić-Mikulec, D.; Puđa, P.D.; Blagić, G.S.; Miočinović, J.B.; Slović, M.D.
2010-01-01
Milk and dairy products are sustainable to the development of numerous microorganisms, especially pathogens. Therewith, it is necessary to achieve a high level of hygiene in dairy plants, in order to get safe and high quality products. Based on that, modern food production implies application of different air treatments. Microbiological status of air and working surfaces in the cheese and kajmak craft production, before and after air treatment by bipolar ionization, was investigated. It is concluded that bipolar ionization may be considered as an efficient method for improving of microbiological status of air, as well as surfaces that are in contact with the air
DEFF Research Database (Denmark)
Owusu-Kwarteng, James; Wuni, Alhassan; Akabanda, Fortune
2017-01-01
of B. cereus sensu lato isolated from cattle grazing soils and dairy products in Ghana. A total of 114 samples made up of 25 soil collected from cattle grazing farm land, 30 raw milk, 28 nunu (yoghurt-like product) and 31 woagashie (West African soft cheese). Ninety-six B. cereus sensu lato isolates......%), oxacillin (92%), penicillin (100%), amoxicillin (100%), and cefepime (100%) but susceptible to other antibiotics tested. Conclusions: Bacillus cereus s. l. is prevalent in soil, raw milk and dairy products in Ghana. However, loads are at levels considered to be safe for consumption. Various enterotoxin...
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Supreena Srisaikham
2017-12-01
Full Text Available The objective of this study was to evaluate the effects on the extension of raw milk quality through supplementation of hydrocyanic acid (HCN levels from fresh cassava peel (FCPe in dairy cattle diet by increasing the milk thiocyanate (SCN concentration and lactoperoxidase (LP activity. The sample was twenty-four Holstein Friesian crossbred lactating dairy cows, averaging 87±31 days in milk (DIM, 13.4±2.9 kg of milk and 397±52 kg body weight (BW. All cows were fed the control diet with 6.5 kg/d of 21% crude protein (CP concentrate and ad libitum grass silage (GS. The treatments groups were as follows: 1 the control diet for the 1st group, the 2nd group received the control diet supplemented with 400 g/d of FCPe (75 ppm HCN and the 3rd group received the control diet supplemented with 800 g/d of FCPe (150 ppm HCN. The results showed that 800 g/h/d FCPe enhanced the efficiency of LP activity in raw milk to reduce total bacterial count (TBC and coliform count (CC; therefore, 400 g/h/d FCPe can be used in the concentrate for lactating dairy cows.
Firmesse, Olivier; Rabot, Sylvie; Bermúdez-Humarán, Luis G; Corthier, Gérard; Furet, Jean-Pierre
2007-11-01
Enterococci are natural inhabitants of the human gastrointestinal tract and the main Gram-positive and facultative anaerobic cocci recovered in human faeces. They are also present in a variety of fermented dairy and meat products, and some rare isolates are responsible for severe infections such as endocarditis and meningitis. The aim of the present study was to evaluate the effect of Camembert cheese consumption by healthy human volunteers on the faecal enterococcal population. A highly specific real-time quantitative PCR approach was designed and used to type enterococcal species in human faeces. Two species were found, Enterococcus faecalis and Enterococcus faecium, and only the Enterococcus faecalis population was significantly enhanced after Camembert cheese consumption, whereas Escherichia coli population and the dominant microbiota remained unaffected throughout the trial.
Forecasting fluid milk and cheese demands for the next decade.
Schmit, T M; Kaiser, H M
2006-12-01
Predictions of future market demands and farm prices for dairy products are important determinants in developing marketing strategies and farm-production planning decisions. The objective of this report was to use current aggregate forecast data, combined with existing econometric models of demand and supply, to forecast retail demands for fluid milk and cheese and the supply and price of farm milk over the next decade. In doing so, we can investigate whether projections of population and consumer food-spending patterns will extend or alter current consumption trends and examine the implications of future generic advertising strategies for dairy products. To conduct the forecast simulations and appropriately allocate the farm milk supply to various uses, we used a partial equilibrium model of the US domestic dairy sector that segmented the industry into retail, wholesale, and farm markets. Model simulation results indicated that declines in retail per capita demand would persist but at a reduced rate from years past and that retail per capita demand for cheese would continue to grow and strengthen over the next decade. These predictions rely on expected changes in the size of populations of various ages, races, and ethnicities and on existing patterns of spending on food at home and away from home. The combined effect of these forecasted changes in demand levels was reflected in annualized growth in the total farm-milk supply that was similar to growth realized during the past few years. Although we expect nominal farm milk prices to increase over the next decade, we expect real prices (relative to assumed growth in feed costs) to remain relatively stable and show no increase until the end of the forecast period. Supplemental industry model simulations also suggested that net losses in producer revenues would result if only nominal levels of generic advertising spending were maintained in forthcoming years. In fact, if real generic advertising expenditures are
Directory of Open Access Journals (Sweden)
Amira Hussein El-Baz
2017-03-01
Conclusion: The present study confirms the presence of Salmonella in milk and cheese samples in Mansoura, Egypt, indicating that the dairy products can act as potential sources of Salmonella infection. Thus, appropriate hygienic measures are suggestive for combating Salmonellosis in Egypt. [J Adv Vet Anim Res 2017; 4(1.000: 45-51
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Siniša Matutinović
2007-04-01
Full Text Available In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high profitability (high price of the products is very important it is necessary to conduct one of possible protections on European level. In that sense, hard cheeses from Adriatic and Dinara areas have significant potential due to the fact that high value raw material - sheep milk produced from breed with very extensively management using natural pasture with characteristic botanical composition consisting aromatic Mediteranean plants, is used in their production. This milk is characterized with high percentage of some chemical components, especially fat and protein. Considering that fact, this milk represents the best material especially for hard cheese production. In this paper the review of milk chemical composition of the most important Croatian sheep breeds which milk is used for production of hard cheeses, was performed. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening is represented. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant microflora which dominates in technological production procedure and determines taste and odour of mature cheese, are shown. The basic characteristics and technology of Lecevacki cheese production was described too, as the most important traditional cheese from Split area surroundings. This cheese type was produced on family farms as well as on industrial level for some time. Its sensory characteristics are described in the paper.
Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
Grummer, J; Bobowski, N; Karalus, M; Vickers, Z; Schoenfuss, T
2013-03-01
higher levels of brothy flavor in cheese made with smaller curd knives and a higher target salting titratable acidity. This effect resulted in lower consumer liking scores. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Dongen, van Laura H.; Kiel, Douglas P.; Soedamah-Muthu, Sabita S.; Bouxsein, Mary L.; Hannan, Marian T.; Sahni, Shivani
2018-01-01
Previous studies found that dairy foods were associated with higher areal bone mineral density (BMD). However, data on bone geometry or compartment-specific bone density is lacking. In this cross-sectional study, the association of milk, yogurt, cheese, cream, milk+yogurt, and milk+yogurt+cheese
Spanu, Vincenzo; Spanu, Carlo; Virdis, Salvatore; Cossu, Francesca; Scarano, Christian; De Santis, Enrico Pietro Luigi
2012-02-01
Contamination of dairy products with Staphylococcus aureus can be of animal or human origin. The host pathogen relationship is an important factor determining genetic polymorphism of the strains and their potential virulence. The aim of the present study was to carry out an extensive characterization of virulence factors and to study the genetic variability of S. aureus strains isolated from raw ewe's milk cheese. A total of 100 S. aureus strains isolated from cheese samples produced in 10 artisan cheese factories were analyzed for the presence of enterotoxins (sea-see) and enterotoxins-like genes (seh, sek, sel, sem, seo, sep), leukocidins, exfoliatins, haemolysins, toxic shock syndrome toxin 1 (TSST-1) and the accessory gene regulator alleles (agr). Strains were also typed using pulsed-field gel electrophoresis (PFGE). AMOVA analysis carried out on PFGE and PCR data showed that the major component explaining genetic distance between strains was the dairy of origin. Of the total isolates 81% had a pathogenicity profile ascribable to "animal" biovar while 16% could be related to "human" biovar. The biovar allowed to estimate the most likely origin of the contamination. Minimum inhibitory concentrations (MICs) of nine antimicrobial agents and the presence of the corresponding genes coding for antibiotic resistance was also investigated. 18 strains carrying blaZ gene showed resistance to ampicillin and penicillin and 6 strains carrying tetM gene were resistant to tetracycline. The presence of mecA gene and methicillin resistance, typical of strains of human origin, was never detected. The results obtained in the present study confirm that S. aureus contamination in artisan cheese production is mainly of animal origin. Copyright © 2011. Published by Elsevier B.V.
PROPIEDADES MECÁNICAS Y VISCOELÁSTICAS DE QUESO FRESCO ELABORADO CON LECHE DE BUFALA Y VACA
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ROGER DE HOMBRE
2017-07-01
Full Text Available The fresh cheese is a dairy derivative with high moisture content properties textural as firmness, elasticity and viscoelastic, which are determined by the spatial arrangement of its components and modifications during the process. We assessed mechanical properties of fresh cheeses made from the milk of Buffalo and cow. This was a test of uniaxial compression between parallel plates of cheese cut into cube with 2 cm. The cheese was compressed at a rate of deformation of 20 cm/min up to 40% of its height and go at that same speed, covering a complete cycle of compression-decompression. To determine the deformability, compressive stress and the degree of elastic recovery modules. In another trial, each cheese is compressed and allowed its relaxation during 300s. The model was adjusted for standardized Peleg and Maxwell using non-linear regression. According to the results we can say that the cheese made from buffalo milk presents values of the elastic modulus, deformability module and the degree of elastic recovery exceeding the made from cow's milk. The cheese is much more elastic and lower hardness.
International Nuclear Information System (INIS)
Corradini, C.; Innocente, N.
2001-01-01
The possibility of relying on technological systems as an alternative to the use of additives in controlling the development of surface mould was evaluated on Valpadana Provolone cheese made on an industrial scale. Experimental tests were performed to evaluate the effect of sanitising the environment with ultraviolet radiation of the dryer area instead of the classic method of fumigation, as well as the effectiveness of direct treatment of the cheese with UV radiation, in order to prevent contamination with mould. Monitoring at the dairy, as well as analyses of the cheese at different stages in the maturation process, revealed that treating the rooms with UV radiation was just as effective as fumigation in preventing the development of mould. Likewise, the direct treatment of the cheese with UV proved to be a valid alternative physical method to the use of surface chemical additives, although it was difficult to radiate uniformly over the whole cheese owing to the presence of shaded areas at the cords. Lastly, it was considered that the application of suitable plastic coatings, instead of paraffin, applied after the rind has formed, could also be used as alternative antifungus additives. In this case, it was observed that the use of the Plasticoat polymer led to a decrease in the humidity of the curd with respect to paraffin treatment, also affecting the maturation process [it
Gatti, Monica; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Mucchetti, Germano
2014-02-01
The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures. Copyright © 2014 American Dairy Science Association
An empirical survey on factors influencing on packaging dairy products
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Naser Azad
2013-07-01
Full Text Available Packaging plays an essential role on supplying different materials such as dairy products. The first thing people may look into when they purchase dairy products such as milk, cheese, etc. is associated with the packaging characteristics. This paper attempts to find important factors influencing on packaging dairy products. The study uses factor analysis to detect important factors based on a questionnaire consists of 28 questions in Likert scale, which is distributed among 200 regular employees of Pegah dairy producer. Cronbach alpha, Kaiser-Meyer-Olkin Measure of Sampling adequacy and Bartlett's test of Sphericity approximation Chi-Square are 0.81, 0.679 and 844.475, respectively and they are within acceptable limit. The study has determined five factors including infrastructure, awareness, design and communication as important factors influencing consumers.
DEFF Research Database (Denmark)
Thorning, Tanja K.; Raben, Anne; Bendsen, Nathalie T.
2016-01-01
and energy excretion and gut microbiome in pigs. A 14-d run-in period was followed by 14-d interventions with macronutrient-matched diets. Fasting total cholesterol and HDL-cholesterol after 14 days were higher in REG compared with BUT, but only tended to be higher in RED. Compared with BUT, REG and RED had......Cheese and butter have been shown to affect blood lipids differently. This parallel-arm, randomised, controlled study in 36 crossbred growing sows compared the effect of diets with either regular-fat cheese (REG), reduced-fat cheese + butter (RED) or butter (BUT) on blood lipids, faecal fat...... higher faecal fat excretion. Faecal energy excretion was only higher in REG, and this correlated with a lower microbiome Firmicutes-to-Bacteroidetes ratio. In conclusion, dairy fat consumed as cheese or butter caused different metabolic effects. Differences between reduced-fat cheese+butter and butter...
Air filtration and air cooling in dairies
Energy Technology Data Exchange (ETDEWEB)
Rubzov, J A
1986-01-01
In addition to the maintenance of optimum temperatures and relative humidities, a continuous cleaning of the circulating air by means of suspended matter filters and regular disinfection of the spaces and equipment are required in the maturing and storage room for cheese. This contribution presents solutions to the use of suspended matter filters in air cooling plant for dairies in the U.S.S.R.
van den Berg, Peter; van Haard, Paul M. M.; van den Bergh, Joop P. W.; Niesten, Dieu Donné; van der Elst, Maarten; Schweitzer, Dave H.
2014-01-01
Recommendations for daily calcium intake from dairy products are variable and based on local consensus. To investigate whether patients with a recent fracture complied with these recommendations, we quantified the daily dairy calcium intake including milk, milk drinks, pudding, yoghurt, and cheese in a Dutch cohort of fracture patients and compared outcomes with recent data of a healthy U.S. cohort (80% Caucasians). An observational study analyzed dairy calcium intakes of 1526 female and 372 ...
The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
Callon, C; Berdagué, J L; Dufour, E; Montel, M C
2005-11-01
The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community. To evaluate the influence of the microbial community on sensory characteristics, Salers-type cheeses were manufactured with the same pasteurized milk, reinoculated with 3 different microbial communities from 3 different filtrates from microfiltered milks. Each cheese was subjected to microbial counts (on selective media), biochemical tests, and volatile and sensory component analyses at different times of ripening. Adding different microbial communities to specimens of the same (biochemically identical) pasteurized milk lead to different sensory characteristics of the cheeses. Cheeses with fresh cream, hazelnut, and caramel attributes were opposed to those with fermented cream, chemical, and garlic flavors. The aromatic compounds identified (esters, acids, alcohols, and aldehydes) in these cheeses were quite similar. Nevertheless, one milk was distinguished by a higher content of acetoin, and lower 2-butanone and 3-methylpentanone concentrations. Over the production period of 1 mo, the different cheeses were characterized by the same balance of the microbial population assessed by microbial counts on different media. This was associated with the stability of some sensory attributes describing these cheeses. Nevertheless, there was no linear correlation between microbial flora data and sensory characteristics as measured in this study.
Evaluation of an alternative extraction procedure for enterotoxin determination in dairy products.
Meyrand, A; Atrache, V; Bavai, C; Montet, M P; Vernozy-Rozand, C
1999-06-01
A concentration protocol based on trichloroacetic acid precipitation was evaluated and compared with the reference method using dialysis concentration. Different quantities of purified staphylococcal enterotoxins were added to pasteurized Camembert-type cheeses. Detection of enterotoxins in these cheeses was performed using an automated detection system. Raw goat milk Camembert-type cheeses involved in a staphylococcal food poisoning were also tested. Both enterotoxin extraction methods allowed detection of the lowest enterotoxin concentration level used in this study (0.5 ng g-1). Compared with the dialysis concentration method, TCA precipitation of staphylococcal enterotoxins was 'user-friendly' and less time-consuming. These results suggest that TCA precipitation is a rapid (1 h), simple and reliable method of extracting enterotoxin from food which gives excellent recovery from dairy products.
Implementation of HACCP system in production of Paški cheese
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Šime Gligora
2007-06-01
Full Text Available Since August 2006 all participants in Republic of Croatia dealing with the food have an obligation to introduce Hazard Analysis of Critical Control Point (HACCP system. Therefore, all producers of dairy products, as well as registered producers of Paški cheese have to implement HACCP system in their facilities. The aim of this work is to describe implementation and use of HACCP system in «Sirena - mala sirana» which is a small-scale cheese factory situated in a place Kolan on the island of Pag. For this reason, EU and Croatian legislative related to HACCP system is firstly described. After that, procedure of certification is presented, as well as prerequisite programsof the system which are the base for successful implementation of the HACCP system. Furthermore, appliance of HACCP in Paški cheese production through system’s documentation is described. Flow diagram is presented, analysis of hazardous and determination of critical control points is described trough defined production processes. Next, control, monitoring and corrective measures for production processes are described. Finally, HACCP plan and Standard Sanitation Operative Procedures (SSOP are presented. Besides that, traceability system and training plan are shown, as well as all required record lists and other documentation for HACCP system. With implementation of the HACCP system in «Sirena» cheese facility, general hygiene was improved as well as hygiene of equipment and personnel. Risk of product contamination is reduced to a minimum level. With effective management of control measures and records, quality of produced Paški cheese was also improved
Processing Challenges and Opportunities of Camel Dairy Products
DEFF Research Database (Denmark)
Berhe, Tesfemariam; Seifu, Eyassu; Ipsen, Richard
2017-01-01
A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar...... to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can...... result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent...
Trani, A; Gambacorta, G; Loizzo, P; Cassone, A; Faccia, M
2016-08-01
Canestrato di Moliterno is an Italian Protected Geographical Indication hard cheese, made in winter and spring from a mixture of ewe and goat milks, that has been poorly investigated. The present study was aimed at characterizing the cheese made in the warm season. Two series of samples, ripened in traditional rooms called fondaco as indicated in the official protocol of production, were taken from the main certified producers. The cheeses were analyzed for gross composition; proteolysis and lipolysis; volatile fraction; and organoleptic features. Gross composition was not completely homogeneous among the samples, but primary proteolysis and lipolysis were quite uniform. We observed variations in secondary proteolysis, likely caused by fluctuations in environmental conditions in the fondaco. The sensory profiles of the samples were homogeneous: the cheese was soluble, greasy, and adhesive, with a sheepfold and buttery odor. The main taste attributes were fermented, pungent, and bitter. Overall, the results of this study provide an initial contribution to the characterization of Canestrato di Moliterno, and could be used to improve marketing strategies. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Schlienger, Jean-Louis; Paillard, Francois; Lecerf, Jean-Michel; Romon, Monique; Bonhomme, Cécile; Schmitt, Bernard; Donazzolo, Yves; Defoort, Catherine; Mallmann, Cécilia; Le Ruyet, Pascale; Bresson, Jean-Louis
2014-12-01
As a concentrated source of saturated fat, cheese consumption is considered to be associated with increased cholesterolemia and generally forbidden in dietary guidelines for adults with hypercholesterolemia. The aim of this study was to evaluate the impact of saturated fatty acids on lipid parameters and blood pressure with regards to different types of dairy products: Camembert and full-fat yoghurt. One-hundred and fifty-nine moderate hypercholesterolemic subjects without treatment were instructed to consume two full-fat yoghurts (2 × 125 g) per day for 3 weeks (run-in period) and then for a further period of 5 weeks, either two full-fat yoghurts or two 30 g servings of Camembert cheese per day. We observed that over the 5-week daily consumption of two servings of Camembert cheese, blood pressure and serum lipids did not change in moderate hypercholesterolemic subjects. These results suggest that fermented cheese such as Camembert could be consumed daily without affecting serum lipids or blood pressure.
Hauff, Simone; Vetter, Walter
2009-03-23
Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was approximately 90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were camembert, cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC(eq)) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively.
Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK.
Little, C L; Rhoades, J R; Sagoo, S K; Harris, J; Greenwood, M; Mithani, V; Grant, K; McLauchlin, J
2008-04-01
Two studies of retail fresh, ripened and semi-hard cheeses made from raw, thermized or pasteurized milk were undertaken in the UK during 2004 and 2005 to determine the microbiological quality of these products. Using microbiological criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, 2% of both raw, thermized (37/1819 samples) and pasteurized (51/2618 samples) milk cheeses were of unsatisfactory quality. Raw or thermized milk cheeses were of unsatisfactory quality due to levels of Staphylococcus aureus at 10(4)cfu g(-1), Escherichia coli at 10(5)cfu g(-1), and/or Listeria monocytogenes at 10(2)cfu g(-1), whereas pasteurized milk cheeses were of unsatisfactory quality due to S. aureus at 10(3)cfu g(-1) and/or E. coli at 10(3)cfu g(-1). Salmonella was not detected in any samples. Cheeses were of unsatisfactory quality more frequently when sampled from premises rated as having little or no confidence in management and control systems, and stored/displayed at above 8 degrees C. Raw or thermized milk cheeses were also more likely to be of unsatisfactory quality when they were unripened types, and pasteurized milk cheeses when they were: semi-hard types; from specialist cheese shops or delicatessens; cut to order. These results emphasize the need for applying and maintaining good hygiene practices throughout the food chain to prevent contamination and/or bacterial growth. Labelling of cheeses with clear information on whether the cheese was prepared from raw milk also requires improvement.
Substitutions of dairy product intake and risk of stroke: a Danish cohort study.
Laursen, Anne Sofie Dam; Dahm, Christina Catherine; Johnsen, Søren Paaske; Tjønneland, Anne; Overvad, Kim; Jakobsen, Marianne Uhre
2018-02-01
Low fat dairy products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between dairy products and stroke. We therefore investigated associations for substitutions between dairy product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50-64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified. The associations were analyzed using Cox proportional hazard regression. During a median follow-up of 13.4 years, we identified 2272 strokes, of which 1870 were ischemic (318 large artery atherosclerotic, 839 lacunar, 102 cardioembolic, 98 other determined types, 513 of unknown type), 389 were hemorrhages (273 intracerebral, 116 subarachnoid) and 13 of unknown etiology. Substitution of semi-skimmed fermented milk or cheese for whole-fat fermented milk was associated with a higher rate of ischemic stroke [semi-skimmed fermented milk: hazard ratio (HR) = 1.20 (95% confidence interval (CI) 0.99-1.45), cheese: HR = 1.14 (95% CI 0.98-1.31) per serving/day substituted] and substitutions of whole-fat fermented milk for low-fat milk, whole-fat milk or buttermilk were associated with a lower rate [low-fat milk: HR = 0.85 (95% CI 0.74-0.99), whole-fat milk: HR = 0.84 (95% CI 0.71-0.98) and buttermilk: HR = 0.83 (95% CI 0.70-0.99)]. We observed no associations for substitutions between dairy products and hemorrhagic stroke. Our results suggest that intake of whole-fat fermented milk as a substitution for semi-skimmed fermented milk, cheese, buttermilk or milk, regardless of fat content, is associated with a lower rate of ischemic stroke.
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A. R. Boukari
2007-01-01
Full Text Available Livestock breeding and particularly milk production play a major role in poverty alleviation and economic growth. The present study aimed at characterizing the production systems and opening avenues for milk production in a (suburban [urban community of Niamey (UCN] and in a rural environment [rural district of Filingue (RDF] in Niger. In UCN, surveys were carried out in 35 dairy sites randomly selected among the 150 already indexed within a radius of 50 km from the capital. Out of these, 12 sites were selected allowing the questionnaire to be administered to 169 heads of household. In RDF, 49 heads of household, located in five villages within 75 km of Filingue, were surveyed. Results showed that in UCN, breeders owned few dairy cows (five on average, i.e. 28% of the bovine herd, which produced in all seasons 7 to 10 L/household/day; they marketed fresh milk more often than in RDF because they had access to dairy transformation units. In RDF, they owned more cows (ten on average, i.e. 52% of the bovine herd, which produced only during the rainy season and the cold dry season (between 0 to 10 and 10 to 20 L/household/ day according to 66 and 20% of the persons surveyed, respectively; dairy products were transformed more often before sale (melted butter, curdled milk, cheese. The innovations observed in the surveyed breeders were related to changes in herd management. The constraints to dairy production development in the urban area concerned in particular production and preservation of good-quality fresh milk all the way to transforming units or consumers, while in the rural area, it concerned the lack of avenues. In urban areas, it is essential to organize the supply of food inputs, evening collection of milk and to popularize technical topics and innovating practices.
Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese.
Stankey, J A; Johnson, M E; Lucey, J A
2011-09-01
influenced the texture and rheology of nonfat cheese probably by altering the strength of hydrophobic interactions between CN. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Energy Technology Data Exchange (ETDEWEB)
Xu, Tengfang [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Flapper, Joris [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Ke, Jing [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Kramer, Klaas [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Sathaye, Jayant [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States)
2012-02-01
The overall goal of the project is to develop a computer-based benchmarking and energy and water savings tool (BEST-Dairy) for use in the California dairy industry - including four dairy processes - cheese, fluid milk, butter, and milk powder. BEST-Dairy tool developed in this project provides three options for the user to benchmark each of the dairy product included in the tool, with each option differentiated based on specific detail level of process or plant, i.e., 1) plant level; 2) process-group level, and 3) process-step level. For each detail level, the tool accounts for differences in production and other variables affecting energy use in dairy processes. The dairy products include cheese, fluid milk, butter, milk powder, etc. The BEST-Dairy tool can be applied to a wide range of dairy facilities to provide energy and water savings estimates, which are based upon the comparisons with the best available reference cases that were established through reviewing information from international and national samples. We have performed and completed alpha- and beta-testing (field testing) of the BEST-Dairy tool, through which feedback from voluntary users in the U.S. dairy industry was gathered to validate and improve the tool's functionality. BEST-Dairy v1.2 was formally published in May 2011, and has been made available for free downloads from the internet (i.e., http://best-dairy.lbl.gov). A user's manual has been developed and published as the companion documentation for use with the BEST-Dairy tool. In addition, we also carried out technology transfer activities by engaging the dairy industry in the process of tool development and testing, including field testing, technical presentations, and technical assistance throughout the project. To date, users from more than ten countries in addition to those in the U.S. have downloaded the BEST-Dairy from the LBNL website. It is expected that the use of BEST-Dairy tool will advance understanding of energy and
Biomethanation of salty cheese whey using multichamber anaerobic bioreactor
Energy Technology Data Exchange (ETDEWEB)
Patel, Chirag; Madamwar, Datta [Sardar Patel Univ., Gujarat (India)
1998-07-01
To obtain enriched methane content and improve anaerobic digestion of salty cheese whey after diluting with total dairy waste water, a multichamber anaerobic bioreactor has been developed using different combination of bedding materials in different chambers. Best performance has been obtained at 37''oC under the combination of polystyrene chips, pumice stones and PVC beads as supporting materials, and operating at 2 day hydraulic retention time. Maximum gas production of 3.2 litre/litre of digester/day with methane content of 68% and 83% reduction in COD have been noticed. (Author)
Oh, Sangnam; Park, Mi-Ri; Ryu, Sangdon; Maburutse, Brighton; Kim, Ji-Uk; Kim, Younghoon
2017-09-28
MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per 200 mg/200 μl of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a timedependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs ( miR-93, miR-106a, miR-130, miR-155, miR-181a , and miR- 223 ) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223 , which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.
Ercolini, D; Mauriello, G; Blaiotta, G; Moschetti, G; Coppola, S
2004-01-01
To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates of appropriate culture media generally used for viable counts of mesophilic and thermophilic lactic acid bacteria (LAB) and used in polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) experiments. The analysis of the DGGE profiles showed a strong influence of the microflora of the NWC on the whole process because after the starter addition, the profile of all the dairy samples was identical to the one shown by the NWC. Simple indexes were calculated for the DGGE profiles to have an objective estimation of biodiversity and of technological importance of specific groups of organisms. LAB grown on Man Rogosa Sharp (MRS) and Rogosa agar at 30 degrees C showed high viable counts and the highest diversity in species indicating their importance in the cheese making, which had not been considered so far. Moreover, the NWC profiles were shown to be the most similar to the curd profile suggesting to be effective in manufacture. The PCR-DGGE analysis showed that in premium quality manufacture the NWC used as starter had a strong influence on the microflora responsible for process development. The molecular approach appeared to be valid as a tool to control process development, starter effectiveness and product identity as well as to rank cheese quality.
Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
Hou, Jia; McSweeney, Paul L H; Beresford, Thomas P; Guinee, Timothy P
2014-10-01
SCaNW. Washing of curd during manufacture provides a means of reducing the contents of lactic acid and residual lactose, increasing pH, and altering the sensory properties of Cheddar cheese, with the level of these effects being significantly less pronounced as the calcium content was reduced. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Stefania Balzan
2013-10-01
Full Text Available Food is exposed to light during processing, packaging, distribution and retail storage, resulting in deterioration of the product quality. Milk and other dairy products are among the most sensitive due to the high content of riboflavin, vitamin B2, which is an efficient photosensitizer for oxidative processes. Photooxidation in cheese induces degradation of nutritional quality such as proteins, lipids, and vitamins. Moreover, it causes formation of off-flavours, off-odours and gradual bleaching. The objective of this study was to evaluate the effect of light exposition on sliced Asiago d’allevo cheese (lowland vs alpine aerobically packaged stored for 336 h under both fluorescent light and in the dark. Alpine cheese showed higher b* (P<0.001 and a* indexes (P<0.001 and also a higher lipid oxidation (P<0.01 than lowland one. Riboflavin content was significantly higher (P<0.001 in lowland cheese. Cheese samples exposed to the light were significantly lighter (P<0.001 than those exposed in the dark and they also showed a decrease in yellowness (P<0.001 and redness (P<0.001 as well as in riboflavin content (P<0.001. Lipid oxidation did not produce statistically significant change. Storage time significantly affected riboflavin content (P<0.001, TBARs (P<0.001 and cheese colour (P<0.001. Results suggest that light exposition had a pronounced effect on cheese characteristics.
Franciosi, Elena; Carafa, Ilaria; Nardin, Tiziana; Schiavon, Silvia; Poznanski, Elisa; Cavazza, Agostino; Larcher, Roberto; Tuohy, Kieran M
2015-01-01
"Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a Sc. thermophilus.
Carafa, Ilaria; Nardin, Tiziana; Larcher, Roberto; Viola, Roberto; Tuohy, Kieran; Franciosi, Elena
2015-06-01
The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were isolated and genotypically characterized by Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) with two primers, species-specific PCR and partial sequencing of 16S rRNA gene. The 95 LAB clustered in 70 biotypes. Pediococcus pentosaceus and Lactobacillus paracasei were the dominant species. Isolates were tested for their growth properties, carbohydrate metabolism, acidifying ability, proteolytic and lipolytic activities, acetoin production, amino-peptidase (AP) activity, biogenic amines production, bile salts hydrolysis, conjugated linoleic acid and γ-aminobutyric acid production. Lb. paracasei isolates resulted to be well adapted to Malga environment and to show the best AP activity and acetoin production. TMM-cheese related LAB showed also interesting health promoting properties and produced bioactive substances. In particular, one Lb. brevis biotype produced a GABA mean value of 129 mg/L that is considered a high concentration. The results confirmed that TMM-cheese resident LAB could be exploited for dairy production. Copyright © 2014 Elsevier Ltd. All rights reserved.
Quality of “urda” obtained after production of montenegrin semi-hard cheese
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Bojanic Rasovic, M.,
2017-07-01
Full Text Available "Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in “kaca” (vat and consumed as a mature “urda”. Knowing the quality and technology of production of urda is significant regarding its nutritional and biological value, as well as in terms of its standardization, the preservation of traditional technology and the protection of geographic origin. Because of that, we examined the urda production technology in the artisanal conditions as well as the chemical composition of 14 urda samples from different production batches. Production of urda was done in a traditional manner with less modification. The results showed significant variations in the chemical composition of the tested samples. The mean value of dry matter content was 42.85%, fat content 21.74%, protein content 13.66%, salt content 2.67%, fat content in dry matter 50.77%, free fat dry matter content 21.11% and water content in free fat dry matter 49.67%. Due to significant statistical differences in the chemical parameters of investigated urda samples, it can be concluded that standardization of urda quality and technology has to be done.
The role of milk proteins in the structure formation of dairy products
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Olga Rybak
2015-04-01
Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.
The role of milk proteins in the structure formation of dairy products
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Olga Rybak
2014-09-01
Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.
The role of milk proteins in the structure formation of dairy products
Directory of Open Access Journals (Sweden)
O. Rybak
2015-05-01
Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence o f fatglobules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions.It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.
International Nuclear Information System (INIS)
Hauff, Simone; Vetter, Walter
2009-01-01
Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was ∼90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were eq ) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively
Effect of commercial grape extracts on the cheese-making properties of milk.
Felix da Silva, Denise; Matumoto-Pintro, Paula T; Bazinet, Laurent; Couillard, Charles; Britten, Michel
2015-03-01
Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Karen J. Murphy
2013-11-01
Full Text Available A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream and adiposity including body mass index (BMI, waist (WC and hip circumference (HC, and direct measures of body composition using dual energy X-ray absorptiometry (% body fat and abdominal fat in an opportunistic sample of 720 overweight/obese Australian men and women. Mean (SD age, weight and BMI of the population were 51 ± 10 year, 94 ± 18 kg and 32.4 ± 5.7 kg/m2, respectively. Reduced fat milk was the most commonly consumed dairy product (235 ± 200 g/day, followed by whole milk (63 ± 128 g/day and yoghurt (53 ± 66 g/day. Overall dairy food consumption (g/day was inversely associated with BMI, % body fat and WC (all p < 0.05. Dairy protein and dairy calcium (g/day were both inversely associated with all adiposity measures (all p < 0.05. Yoghurt consumption (g/day was inversely associated with % body fat, abdominal fat, WC and HC (all p < 0.05, while reduced fat milk consumption was inversely associated with BMI, WC, HC and % body fat (all p < 0.05. Within a sample of obese adults, consumption of dairy products, dairy protein, and calcium was associated with more favourable body composition.
Murphy, Karen J.; Crichton, Georgina E.; Dyer, Kathryn A.; Coates, Alison M.; Pettman, Tahna L.; Milte, Catherine; Thorp, Alicia A.; Berry, Narelle M.; Buckley, Jonathan D.; Noakes, Manny; Howe, Peter R. C.
2013-01-01
A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream) and adiposity including body mass index (BMI), waist (WC) and hip circumference (HC), and direct measures of body composition using dual energy X-ray absorptiometry (% body fat and abdominal fat) in an opportunistic sample of 720 overweight/obese Australian men and women. Mean (SD) age, weight and BMI of the population were 51 ± 10 year, 94 ± 18 kg and 32.4 ± 5.7 kg/m2, respectively. Reduced fat milk was the most commonly consumed dairy product (235 ± 200 g/day), followed by whole milk (63 ± 128 g/day) and yoghurt (53 ± 66 g/day). Overall dairy food consumption (g/day) was inversely associated with BMI, % body fat and WC (all p < 0.05). Dairy protein and dairy calcium (g/day) were both inversely associated with all adiposity measures (all p < 0.05). Yoghurt consumption (g/day) was inversely associated with % body fat, abdominal fat, WC and HC (all p < 0.05), while reduced fat milk consumption was inversely associated with BMI, WC, HC and % body fat (all p < 0.05). Within a sample of obese adults, consumption of dairy products, dairy protein, and calcium was associated with more favourable body composition. PMID:24264228
DEFF Research Database (Denmark)
Christiansen, Pia; Vogensen,, F. K.; Nielsen, E. W
2010-01-01
Five anticlostridial Lactobacillus strains isolated from cheese were selected for a mixed adjunct culture. Cheese with the mixed adjunct culture (experimental) and without (control) was made in triplicate and ripened as vacuum-packed and surface-ripened cheese. Cheese gross composition was similar....... Excessive gas formation occurred only in control cheeses. In contrast to control cheeses, the experimental cheeses were dominated by the added adjunct Lactobacillus strains (repetitive-PCR). Casein breakdown was not influenced, however, the total amount of amino acids and pH was slightly lower...... in the experimental cheeses. Anticlostridial nonstarter Lactobacillus strains have potential as protective adjunct cultures against blowing defects in cheese....
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Weijun Wang
2012-12-01
Full Text Available The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP. The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content resulting in cheese with higher yield and lower protein content compared to the direct acidified cheese. The volatiles of cheese were determined by SPME and GC equipped with a mass spectrometer. The results indicated that the major compounds included aldehydes, ketones and acids, whereas, alcohols and branched-chain aldehydes that contribute to exciting and harsh flavors were not found in CRMP. By the textural profile analysis, we found the cheese made with S. thermophilus TM11 had lower cohesiveness, resilience and higher adhesiveness than the direct acidified cheese, and had similar hardness. Further, S. thermophilus TM11 greatly changed the protein matrix with more opened cavities according to observation by scanning electron microscopy. Consequently, use of S. thermophilus TM11 could endow CRMP with the novel and suitable flavor properties and improved texture quality.
Investigation of joint costs management practices of dairy industry: a contingency approach
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Vinícius Costa da Silva Zonatto
2014-06-01
Full Text Available The research has investigated the adoption of administration practices in the set of costs in dairy product industries in the Southwest Region in Parana State, as well as, the contingency factors which has influenced the system in the management control at these companies. The explore research was developed through a study on data in quantitative approach in forty- three dairies. From these, just twenty-three produce milk and the other twenty cheese and its derivatives. According to the study these companies are concerned on how to check their costs on production. However, just the dairies which produce cheese and its derivatives are managing costs based on data in a planning and control process. The way used to determine the costs is based on the method of market value. These organizations stand out by the development of control systems of computerized costs where the aims are related to right identification of the costs and the prices for sale, as well. The main outside elements which have affected the organizations are the market needs and the goods availability. In relation to the model of the manage control in these organizations, it was checked that these are different from the others in the strategies structure, complexity in the production process, level of computerization and the aims of the use. It was concluded that the administration practices in those researched dairies are influenced by contingency factors.
Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano
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Andrea Summer
2017-01-01
Full Text Available Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the defi nition given by the European Unit, as ‘functional’ foods. This short review concisely describes these components and the benefi cial eff ects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive eff ects. Among lipids, the role of conjugated linoleic acid and other fatt y acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.
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Ana Paula Mörschbächer
2016-05-01
Full Text Available ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%.
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Andrea Lauková
2014-08-01
Full Text Available Cow lump cheese represents a traditional Slovak cheese. It belongs to fresh types of cheeses. The aim of this study was to test surviving of commercial probiotic strain Lactobacillus rhamnosus GG in cow lump cheese experimentally infected with L. innocua; (listeriae are contaminants and to check the suitability of GG strain as additive for this product. The counts of GG strain in cow lump cheeses were well balanced during whole experiment. It was found in the counts from 5.48 ± 0.15 to 7.77 ±1.50 log10 cfu/g. Its maximum in cheese was 7.77 ± 1.30 log10 cfu/g on day 7 with stability up to day 14. The identity of GG strain isolated from cheeses was confirmed by PCR. The counts of other lactic acid bacteria were also well balanced during the whole experiment in the experimental cheeses with stability up to day 14. Only in E1/GG cheese, the highest number of LAB was detected (10.60 ±1.26 log10 cfu/g. The count of L. innocua LMG 13568 was not influenced. The pH and lactic acid values were not negatively influenced. Visually, the GG cheese provided a good structure (consistency.It can be disputed that shelf-life of the product could be maintained by this way and/or the product itself with GG strain can be consumed as afunctional food or to serve as a probiotic strain carrier.
LENUS (Irish Health Repository)
2011-08-30
Abstract Lactobacillus plantarum LMG P-26358 isolated from a soft French artisanal cheese produces a potent class IIa bacteriocin with 100% homology to plantaricin 423 and bacteriocidal activity against Listeria innocua and Listeria monocytogenes. The bacteriocin was found to be highly stable at temperatures as high as 100°C and pH ranges from 1-10. While this relatively narrow spectrum bacteriocin also exhibited antimicrobial activity against species of enterococci, it did not inhibit dairy starters including lactococci and lactobacilli when tested by well diffusion assay (WDA). In order to test the suitability of Lb. plantarum LMG P-26358 as an anti-listerial adjunct with nisin-producing lactococci, laboratory-scale cheeses were manufactured. Results indicated that combining Lb. plantarum LMG P-26358 (at 108 colony forming units (cfu)\\/ml) with a nisin producer is an effective strategy to eliminate the biological indicator strain, L. innocua. Moreover, industrial-scale cheeses also demonstrated that Lb. plantarum LMG P-26358 was much more effective than the nisin producer alone for protection against the indicator. MALDI-TOF mass spectrometry confirmed the presence of plantaricin 423 and nisin in the appropriate cheeses over an 18 week ripening period. A spray-dried fermentate of Lb. plantarum LMG P-26358 also demonstrated potent anti-listerial activity in vitro using L. innocua. Overall, the results suggest that Lb. plantarum LMG P-26358 is a suitable adjunct for use with nisin-producing cultures to improve the safety and quality of dairy products.
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2015-02-01
Full Text Available In this study, pasteurized cow milk was used for Kaşar cheese processing. One lipase (Palatase M, one protease (Neutrase, and combination of both enzymes were added to milk which was processed into cheese. Three different enzymes with the levels (based on raw milk amount of 0.0001% Palatese M. 0.004% Neutrase and 0.0001% Palatase M + 0.004% Neutrase were evaluated for physical and chemical properties at 2nd, 30th, 60th and 90th day of the ripening periods. Enzyme added cheese samples were compared with the Control-I (from fresh milk and Control-II (from pasteurized and starter added cheese samples. The 1% starter composed of Lactococcus lactis and Streptococcus cremoris (1:1 was added into the milk. Experiment was set up according to random block design with factorial arrangement, and the analysis were carried out in duplicate. Cheese yields of all the cheese samples produced with the enzyme addition were lower than the control groups. But, 0.0001% Palatase M(Mik-L added with microencapsulation technique gave the higher cheese yield which is closer to the control groups. With the enzyme addition, dry-matter; fat, protein, salt, acidity, fat in dry-matter, salt in dry-matter and the ripening degree; with the ripening period dry-matter, fat, protein, ash, salt, acidity, salt in dry-matter and the ripening degree gave statistically (P<0.01 significant results. It was determined that the interaction of enzyme addition x ripened period had an significant influence on dry-matter, fat, protein, acidity, fat in dry-matter and ripening degree of the cheeses produced in this research (P<0.01. The best ripened condition was achieved by adding lipase+protease enzymes together into milk with direct technique (Di-L+P. The same ripened state in the cheeses was reached in 30-60 days ripened period with the direct incorporation of lipase + protease enzymes together (Di+L+P or protease only (Di-P, but in 90 days in control groups containing no enzymes.
Antimicrobial resistance of Listeria monocytogenes isolated from dairy-based food products.
Harakeh, Steve; Saleh, Imane; Zouhairi, Omar; Baydoun, Elias; Barbour, Elie; Alwan, Nisreen
2009-06-15
In this study Listeria monocytogenes (L. monocytogenes) was isolated from three traditionally consumed Lebanese dairy-based food products. One hundred and sixty four samples (45 samples of Baladi cheese, 36 samples of Shankleesh and 83 of Kishk) were collected from the Bekaa Valley in the Northeast region of Lebanon. Suspected Listeria colonies were selected and initially identified by using standard biochemical tests. Initial identification of the positive L. monocytogenes colonies was confirmed at the molecular level by Polymerase Chain Reaction (n=30) and the confirmed isolates were evaluated for their susceptibility to 10 commonly used antimicrobials. All of the 30 isolates were confirmed to be L. monocytogenes yielding a PCR product of approximately 660 base pairs (bp). L. monocytogenes was detected in 26.67%, 13.89% and 7.23% of the Baladi cheese, Shankleesh and Kishk samples, respectively. The highest resistance in L. monocytogenes isolates was noted against oxacillin (93.33%) followed by penicillin (90%). The results provide an indication of the contamination levels of dairy-based foods in Lebanon and highlight the emergence of multi-drug resistant Listeria in the environment.
International Nuclear Information System (INIS)
Afifi, E.A.; Anwar, M.M.
2007-01-01
This investigation aimed to study the possibility of substituting milk fat by using blended vegetable oils in manufacturing soft cheese with low salt content, in addition, lo utilize gamma irradiation to prolong the shelf-life of the new manufactured product. Therefore, one hundred (lOOKg) from fresh buffaloes milk containing 5 % milk fal and 3 % salt were divided into tow parts , the first part was used for manufacturing control soft cheese sample (containing milk fat ), while the second part was skimmed, blended with blended vegetable oils and homogenized. The skim homogenized milk containing 5% mixed vegetable oils used for manufacturing soft cheese ( new product filled ). The obtained soft cheese was subjected to 1, 2 and 3 kGy y-irradiation, and stored at refrigerator temperature. During cold storage, the sensory, microbial and chemical properties of control soft cheese and treated one were evaluated. The obtained results indicated that the replacement of milk fat by mixed vegetable oils in the manufacturing soft cheese had no effect on chemical composition and sensory properties except white color and slight oily flavor which have been noticed in treated filled cheese. In addition, irradiation dose of 3 kGy prolonged the shelf-life of treated filled cheese to 42 days compared to 18 days for control sample and scqueiitly, the new product high percentage of iinsaluraled fatly acid and no cholesterol compared with cheese made from natural milk and can be recommended as a healthy food especially for those who need to low or free cholesterol foods
Food safety of milk and dairy product of dairy cattle from heavy metal contamination
Harlia, E.; Rahmah, KN; Suryanto, D.
2018-01-01
Food safety of milk and dairy products is a prerequisite for consumption, which must be free from physical, biological and chemical contamination. Chemical contamination of heavy metals Pb (Plumbum/Lead) and Cd (Cadmium) is generally derived from the environment such as from water, grass, feed additives, medicines and farm equipment. The contamination of milk and dairy products can affect quality and food safety for human consumption. The aim of this research is to investigate contamination of heavy metals Pb and Cd on fresh milk, pasteurized milk, and dodol milk compared with the Maximum Residue Limits (MRL). The methods of this researched was through case study and data obtained analyzed descriptively. Milk samples were obtained from Bandung and surrounding areas. The number of samples used was 30 samples for each product: 30 samples of fresh milk directly obtained from dairy farm, 30 samples of pasteurized milk obtained from street vendors and 30 samples of dodol milk obtained from home industry. Parameters observed were heavy metal residues of Pb and Cd. The results showed that: 1) approximately 83% of fresh milk samples were contaminated by Pb which 57% samples were above MRL and 90% samples were contaminated by Cd above MRL; 2) 67% of pasteurized milk samples were contaminated by Pb below MRL; 3) 60% of dodol milk samples were contaminated by Pb and Cd above MRL.
Fate of Staphylococcus aureus in radiation sterilized model food systems simulating dairy products
International Nuclear Information System (INIS)
Sulebele, G.A.; Kamat, M.Y.
1976-01-01
Gamma irradiation was successfully employed for the development of sterile model food systems simulating dairy products such as pedha and cottage cheese which were inoculated with enterotoxigenic S.aureus S-6 and FR1-100 either individually or in association with S.epidermids and other mixed flora comprising of gram-positive, gram-negative and lactic bacteria and stored at 4 and 35 degC for 6-8 weeks. Pedha failed to support growth of S.aureus while cottage cheese favoured profuse growth of the pathogen. S.epidermidis exhibited a synergistic effect on the growth of S.aureus in cottage cheese. Baired-Parker's medium showed very poor recovery of S.aureus which necessitated the development of a new selective medium for the enumeration of staphylococci in processed foods. (author)
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Mohamed O. E. Altahir
2014-07-01
Full Text Available The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10% on the free amino acids (FAA composition of Sudanese braided cheese (BC ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The free amino acids concentrations of BC ripened in 0%, 5%, and 10% salted whey (SW were significantly fluctuated. Under ripening conditions tested (salt level + time, braided cheese made from pasteurized milk (BCPM had consistently lower values of FAA than braided cheese made from raw milk (BCRM. In fresh cheese, the major FAA in BCRM were Glu (36.12 nmol/ml, Leu (26.77nmol/ml and Lys (14.51 nmol/ml while the major ones in BCPM were Lys (2.94 nmol/ml and Ala (2.45 nmol/ml. BCPM stored in 10% SW had shorter quality life compared to that stored in 5% salted whey.
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Adele Repossi
2017-10-01
Full Text Available Vitamin B12 (cobalamin is a metal complex composed of a central cobalt ion bonded to six ligands. It is essential for major biological functions such as protein, fat and carbohydrate metabolism, the maintenance of the central nervous system, and the formation of red blood cells. Since mammals cannot synthesize cobalamin, dietary intake represents the only natural source for humans. Dairy products can provide significant levels of cobalamin; moreover, the European Food Safety Authority (EFSA panel has set the recommended intake at 4 μg/day for adults. Vitamin B12 content was determined in milk and several matrices related to the process of transformation of the residual whey from Parmigiano Reggiano cheese-making to obtain ricotta cheese. In addition, vitamin B12 degradation during ricotta cheese shelf-life was studied. The analyses were performed using an ultra performance liquid chromatography-tandem mass spectrometry method. Results show that vitamin B12 amount in ricotta from dairy and experimental cheese-making brings respectively 1/8 to 1/4 of the adequate intake in adults established by EFSA. In addition, shelf-life experiment shows that cobalamine is fairly rapidly degraded in ricotta: light effect seems to be significant, even if the light exposure is short. The use of photoprotective packaging material increases B12 shelf-life in the early stage of storage.
Repossi, Adele; Zironi, Elisa; Gazzotti, Teresa; Serraino, Andrea; Pagliuca, Giampiero
2017-01-01
Vitamin B12 (cobalamin) is a metal complex composed of a central cobalt ion bonded to six ligands. It is essential for major biological functions such as protein, fat and carbohydrate metabolism, the maintenance of the central nervous system, and the formation of red blood cells. Since mammals cannot synthesize cobalamin, dietary intake represents the only natural source for humans. Dairy products can provide significant levels of cobalamin; moreover, the European Food Safety Authority (EFSA) panel has set the recommended intake at 4 μg/day for adults. Vitamin B12 content was determined in milk and several matrices related to the process of transformation of the residual whey from Parmigiano Reggiano cheese-making to obtain ricotta cheese. In addition, vitamin B12 degradation during ricotta cheese shelf-life was studied. The analyses were performed using an ultra performance liquid chromatography-tandem mass spectrometry method. Results show that vitamin B12 amount in ricotta from dairy and experimental cheese-making brings respectively 1/8 to 1/4 of the adequate intake in adults established by EFSA. In addition, shelf-life experiment shows that cobalamine is fairly rapidly degraded in ricotta: light effect seems to be significant, even if the light exposure is short. The use of photoprotective packaging material increases B12 shelf-life in the early stage of storage. PMID:29564230
Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese
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Mirian Tiaki Kaneiwa Kubo
2013-02-01
Full Text Available The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye, added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.
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Hauff, Simone [University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, D-70599 Stuttgart (Germany); Vetter, Walter [University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, D-70599 Stuttgart (Germany)], E-mail: w-vetter@uni-hohenheim.de
2009-03-23
Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was {approx}90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were <0.002-0.29% of total lipids from camembert, <0.002-0.12% of total lipids from mozzarella, and <0.002-0.18% of total lipids in a goat cream cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC{sub eq}) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese
Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.
Proulx, J; Hsu, L C; Miller, B M; Sullivan, G; Paradis, K; Moraru, C I
2015-09-01
Cheese products are susceptible to postprocessing cross-contamination by bacterial surface contamination during slicing, handling, or packaging, which can lead to food safety issues and significant losses due to spoilage. This study examined the effectiveness of pulsed-light (PL) treatment on the inactivation of the spoilage microorganism Pseudomonas fluorescens, the nonenterohemorrhagic Escherichia coli ATCC 25922 (nonpathogenic surrogate of Escherichia coli O157:H7), and Listeria innocua (nonpathogenic surrogate of Listeria monocytogenes) on cheese surface. The effects of inoculum level and cheese surface topography and the presence of clear polyethylene packaging were evaluated in a full factorial experimental design. The challenge microorganisms were grown to early stationary phase and subsequently diluted to reach initial inoculum levels of either 5 or 7 log cfu/slice. White Cheddar and process cheeses were cut into 2.5×5 cm slices, which were spot-inoculated with 100 µL of bacterial suspension. Inoculated cheese samples were exposed to PL doses of 1.02 to 12.29 J/cm(2). Recovered survivors were enumerated by standard plate counting or the most probable number technique, as appropriate. The PL treatments were performed in triplicate and data were analyzed using a general linear model. Listeria innocua was the least sensitive to PL treatment, with a maximum inactivation level of 3.37±0.2 log, followed by P. fluorescens, with a maximum inactivation of 3.74±0.8 log. Escherichia coli was the most sensitive to PL, with a maximum reduction of 5.41±0.1 log. All PL inactivation curves were nonlinear, and inactivation reached a plateau after 3 pulses (3.07 J/cm(2)). The PL treatments through UV-transparent packaging and without packaging consistently resulted in similar inactivation levels. This study demonstrates that PL has strong potential for decontamination of the cheese surface. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc
Johansen, Susanne Bølling; Næs, Tormod; Hersleth, Margrethe
2011-02-01
Understanding consumers' motives for selecting calorie-reduced dairy products are important to provide targeted communication to different consumer segments. The aim of this study was to identify motives for consumption of calorie-reduced dairy products among young consumers, and to identify how these consumers perceive the healthiness of such products compared to other food products. Consumers, aged 18-30 years, from Norway (n=118), Denmark (n=125), and California (n=127) participated in this cross-cultural study. The respondents sorted 24 statements referring to motives for choosing calorie-reduced yoghurt and cheese. The study also assessed the aspect of perceived healthiness of these products in comparison with a selection of other food products using a two-step ranking procedure. The data were analysed using chi-square analysis, Friedman's test and Principal Component Analysis (PCA). The results show that fat content, healthiness and taste were the most important motivators for choice of the calorie-reduced dairy products. In all three countries salmon was perceived as the healthiest among the products presented. The calorie-reduced dairy products were ranked as relatively healthy, with yoghurt ranked as healthier than cheese. Although cross-cultural differences existed in motives for choice and perceived healthiness of the products, the similarities between the countries were evident in this study. Copyright © 2010 Elsevier Ltd. All rights reserved.
Tarango-Hernández, S; Alarcón-Rojo, A D; Robles-Sánchez, M; Gutiérrez-Méndez, N; Rodríguez-Figueroa, J C
2015-11-01
Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme (ACE)-inhibitory activities. Three samples from Fresco, Panela, and Ranchero cheeses whey were physicochemically characterized. Water-soluble extracts were fractionated to obtain whey fractions with different molecular weights: 10-5, 5-3, 3-1 and wheys. All whey fractions had antioxidant and ACE-inhibitory activities. The 10-5 kDa whey fraction of Ranchero cheese had the highest Trolox equivalent antioxidant capacity (0.62 ± 0.00 mM), and the 3-1 kDa Panela and Fresco cheese whey fractions showed the highest ACE-inhibitory activity (0.57 ± 0.02 and 0.59 ± 0.04 μg/mL 50%-inhibitory concentration values, respectively). These results suggest that Fresco-style cheese wheys may be a source of protein fractions with bioactivity, and thus could be useful ingredients in the manufacture of functional foods with increased nutritional value. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina
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Giane Helenita Pontarolo
2017-05-01
Full Text Available The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31 and 64.52% (20/31 of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31 and 48.39% (15/31 of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31 and 51.61% (16/31 of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31 and 6.45% (2/31 of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven
Feeney, E L; O'Sullivan, A; Nugent, A P; McNulty, B; Walton, J; Flynn, A; Gibney, E R
2017-02-20
Studies examining the association between dairy consumption and metabolic health have shown mixed results. This may be due, in part, to the use of different definitions of dairy, and to single types of dairy foods examined in isolation. The objective of the study was to examine associations between dairy food intake and metabolic health, identify patterns of dairy food consumption and determine whether dairy dietary patterns are associated with outcomes of metabolic health, in a cross-sectional survey. A 4-day food diary was used to assess food and beverage consumption, including dairy (defined as milk, cheese, yogurt, cream and butter) in free-living, healthy Irish adults aged 18-90 years (n=1500). Fasting blood samples (n=897) were collected, and anthropometric measurements taken. Differences in metabolic health markers across patterns and tertiles of dairy consumption were tested via analysis of covariance. Patterns of dairy food consumption, of different fat contents, were identified using cluster analysis. Higher (total) dairy was associated with lower body mass index, %body fat, waist circumference and waist-to-hip ratio (Pblood pressure. Similar trends were observed when milk and yogurt intakes were considered separately. Higher cheese consumption was associated with higher C-peptide (Pblood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association. Overall, these results suggest that although milk and yogurt consumption is associated with a favourable body phenotype, the blood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association.
Lahne, Jacob; Trubek, Amy B
2014-07-01
This research is concerned with explaining consumer preference for Vermont artisan cheese and the relationship between that preference and sensory experience. Artisan cheesemaking is increasingly an important part of Vermont's dairy sector, and this tracks a growing trend of artisan agricultural practice in the United States. In popular discourse and academic research into products like artisan cheese, consumers explain their preferences in terms of intrinsic sensory and extrinsic - supposedly nonsensory - food qualities. In laboratory sensory studies, however, the relationship between preference, intrinsic, and extrinsic qualities changes or disappears. In contrast, this study explains this relationship by adopting a social theory of sensory perception as a practice in everyday life. This theory is applied to a series of focus group interviews with Vermont artisan cheese consumers about their everyday perceptions. Based on the data, a conceptual framework for the sensory perception of Vermont artisan cheese is suggested: consumers combine information about producer practice, social context, and the materiality of the product through an active, learned practice of sensory perception. Particular qualities that drive consumer sensory experience and preference are identified from the interview data. Many of these qualities are difficult to categorize as entirely intrinsic or extrinsic, highlighting the need for developing new approaches of sensory evaluation in order to fully capture everyday consumer sensory perception. Thus, this research demonstrates that social theory provides new and valuable insights into consumer sensory preference for Vermont artisan cheese. Copyright © 2014 Elsevier Ltd. All rights reserved.
Liking of traditional cheese and consumer willingness to pay
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Ada Braghieri
2014-03-01
Full Text Available We review herein the relevance of credence and sensory attributes for cheese liking as a basis for subsequent discussion on attributes related to traditional dairy products such as place of origin, process characteristics, etc. Several studies suggest that place of origin may have a positive impact on consumer evaluation. In addition, protected designation of origin labels generally affects consumers’ purchasing decisions, with a premium price paid for traditional products. Some of the main dimensions of traditional food products are: familiarity of the product, processing through traditional recipes, sensory properties and origins. However, different dimensions can be relevant for consumers of different countries. Southern European regions frequently tend to associate the concept of traditional with broad concepts such as heritage, culture or history; whereas central and northern European regions tend to focus mainly on practical issues such as convenience, health or appropriateness. Sensitivity to traditional cheese attributes may also vary according to different groups of consumers with older, more educated and wealthier subjects showing higher willingness to pay and acceptance levels. Given that sensory properties play a central role in product differentiation, we can conclude that information about credence attributes, if reliable, positively perceived and directed to sensitive groups of consumers, is able to affect consumer liking and willingness to pay for traditional cheese. Thus, it provides a further potential tool for product differentiation to small-scale traditional farms, where husbandry is often based on extensive rearing systems and production costs tend to be higher.
Visser, de H.
1993-01-01
Food for human consumption originates directly from plants, after processing, or indirectly by conversion of plant materials into food of animal origin through livestock. An important example of food of animal origin are dairy products such as milk, cheese, butter, yoghurt,
Occurrence of aflatoxins in feedstuff, sheep milk and dairy products in Western Sicily
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Carlo Finoli
2010-01-01
Full Text Available Samples of feedstuffs (15, milk (40, and cheese (30 coming from sheep and dairy farms (23 or market in WesternSicily were analyzed for their respective content of aflatoxin B1 (AFB1 and M1 (AFM1 to evidence any possible indirectmycotoxin contamination risk to the consumer. Analyses using HPLC and fluorescence detection were performed afterimmunoaffinity column sample extraction and cleanup; AFM1 was detected in 30% of the milk samples at levels rangingfrom 4 to 23 ng/l and in 13% of the cheeses from 21 to 101 ng/kg; in the feed the AFB1 ranged from None of the contaminated samples exceeded the legal limits set down by the European Union for milk (50 ng/l and feed(5 μg/kg , or that in force in the Netherlands for cheese (200 ng/kg.
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Hai Kuan Wang
2010-01-01
Full Text Available Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 % of the probiotic strain L. casei Zhang adjuncts contained high levels of the Lactobacillus after 6 months of ripening with final counts of 9.6·10^7, 7.7·10^7 and 1.02·10^8 CFU/g, respectively. In the ripe control cheese, without the addition of probiotic strain L. casei Zhang, the number of Lactobacillus reached 5.7·107 CFU/g. Enterobacterial repetitive intergenic consensus PCR (ERIC-PCR analysis was used to distinguish the added L. casei Zhang from the natural flora of the cheese and to determine whether L. casei Zhang grew in the cheese. ACE-inhibitory activity and γ-aminobutyric acid (GABA concentrations in the cheese were measured. Compared with control cheese, experimental cheese with 0.1, 1 and 2 % of probiotic strain L. casei Zhang revealed some increase in ACE-inhibitory activity and GABA mass fraction. In the present study, the production of both ACE-inhibitory activity and GABA in the probiotic cheese with the L. casei Zhang adjunct isolated from koumiss has been found for the first time. The results suggest that cheese with the probiotic strain L. casei Zhang showed good potential for application in the management of hypertension.
Conservation practice and opportunities in the dairy industry
Energy Technology Data Exchange (ETDEWEB)
Vickers, V. T.
1977-10-15
During the past two decades the dairy industry has increased the efficiency of fuel utilization in the manufacture of all dairy products. The increased thermal efficiency is due to the greater use of hot water heating in milk treatment stations, the operation of larger capacity butter and cheese factories with increased factory mechanization, greatly improved processing plant design in milk powder and casein factories, and the increased use of oil and gas firing, together with more efficient automatic boiler plants. In the industry, a greater decrease in energy consumption would be possible through the greater availability of natural gas. Natural gas-fired turbines and/or reciprocating engines could be used for on-site power generation using the waste heat for processing purposes.
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Hamid Reza Ghafari
2017-08-01
Conclusion: Considering the serious contamination of some brands of butter and cheese by Cu and Pb, a control of heavy metals and trace elements levels during the whole production processing of dairy products must be applied.
21 CFR 133.169 - Pasteurized process cheese.
2010-04-01
...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese is... two or more varieties, except cream cheese, neufchatel cheese, cottage cheese, lowfat cottage cheese...
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Flysjoe, A.M.
2012-11-01
The present PhD project has focused on some of the most critical methodological aspects influencing GHG emission estimates of milk and dairy products and how the methodology can be improved. In addition, the Carbon Footprint (CF) for different types of dairy products has been analysed. Based on these results, mitigation options have been identified along the entire dairy value chain. The key methodological challenges analysed in the present study are: estimation of CH{sub 4} and N{sub 2}O emissions, assessment of CO{sub 2} emissions from land use change (LUC), co-product handling, and definition of the functional unit. Estimates of the biogenic emissions CH{sub 4} and N{sub 2}O are associated with large uncertainties due to the complexity and natural variation in biological processes. Accounting for these variations resulted in a {+-}30-50% variation in the CF for milk in Sweden and New Zealand (excluding emissions from LUC). The inclusion of emissions from LUC can drastically affect the CF of dairy products, and different models can even provide contradictory results. Thus, it is suggested that emissions associated with LUC are reported separately and that underlying assumptions are clearly explained. Accounting for the by-product beef is decisive for the CF of milk, and when designing future strategies for the dairy sector, milk and meat production needs to be addressed in an integrated approach. It is shown that an increase in milk yield per cow does not necessarily result in a lower CF of milk, when taking into account the alternative production of the by-product beef. This demonstrates that it is important to investigate interactions between different product chains, i.e. to apply system thinking. The CF of dairy products from Arla Foods analysed in the present study range from: 1.2-5.5 kg CO{sub 2}e per kg fresh dairy products, 7.3-10.9 kg CO{sub 2}e per kg butter and butter blends, 4.5-9.9 kg CO{sub 2}e per kg cheese, and 1.0-17.4 kg CO{sub 2}e per kg milk
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Flysjoe, A M
2012-11-01
The present PhD project has focused on some of the most critical methodological aspects influencing GHG emission estimates of milk and dairy products and how the methodology can be improved. In addition, the Carbon Footprint (CF) for different types of dairy products has been analysed. Based on these results, mitigation options have been identified along the entire dairy value chain. The key methodological challenges analysed in the present study are: estimation of CH{sub 4} and N{sub 2}O emissions, assessment of CO{sub 2} emissions from land use change (LUC), co-product handling, and definition of the functional unit. Estimates of the biogenic emissions CH{sub 4} and N{sub 2}O are associated with large uncertainties due to the complexity and natural variation in biological processes. Accounting for these variations resulted in a {+-}30-50% variation in the CF for milk in Sweden and New Zealand (excluding emissions from LUC). The inclusion of emissions from LUC can drastically affect the CF of dairy products, and different models can even provide contradictory results. Thus, it is suggested that emissions associated with LUC are reported separately and that underlying assumptions are clearly explained. Accounting for the by-product beef is decisive for the CF of milk, and when designing future strategies for the dairy sector, milk and meat production needs to be addressed in an integrated approach. It is shown that an increase in milk yield per cow does not necessarily result in a lower CF of milk, when taking into account the alternative production of the by-product beef. This demonstrates that it is important to investigate interactions between different product chains, i.e. to apply system thinking. The CF of dairy products from Arla Foods analysed in the present study range from: 1.2-5.5 kg CO{sub 2}e per kg fresh dairy products, 7.3-10.9 kg CO{sub 2}e per kg butter and butter blends, 4.5-9.9 kg CO{sub 2}e per kg cheese, and 1.0-17.4 kg CO{sub 2}e per kg milk
Guide to resource conservation and cost savings opportunities in the dairy processing sector
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NONE
1995-12-31
This guide identifies and promotes opportunities for conserving energy and water, as well as reducing waste, in the dairy processing sector. The guide begins with an introduction and a profile of Ontario`s dairy processing sector, outlining the context for resource conservation and cost savings opportunities. It then outlines the rationale and the generic processes selected for careful examination of resource conservation and cost savings opportunities. Subsequent chapters describe the energy, water, and material resources commonly used in relation to the generic processes; the air, water, and solid waste residuals commonly derived from those processes; and new technologies with potential application in dairy processing. The generic processes covered in the guide are for fluid milk, cheese, ice cream and frozen products, cultured products such as yogurt, butter, and dried or evaporated products. The report ends with additional useful information for dairy processors.
Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony
2014-08-01
The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses. © 2014 Institute of Food Technologists®
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C.F. Soares
2013-08-01
Full Text Available Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the levels of residual alkaline phosphatase in standard minas cheese, before and after 20 days of ripening. The cheeses were made using raw or pasteurized milk with the addition of different concentrations of raw milk (0; 0.05%; 0.10%; 0.20%; and 0.50%. In the fresh cheese samples, the method showed a sensitivity of only 0.50% with the addition of raw milk to the pasteurized milk used to make cheese. In addition, levels of up 0.20% of raw milk in pasteurized milk, the concentrations of phenol was inferior to 1μg phenol/g of dairy product which is the preconized indicator value for adequate pasteurization.
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
Braghieri, A; Piazzolla, N; Romaniello, A; Paladino, F; Ricciardi, A; Napolitano, F
2015-03-01
The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group
Moynihan, A C; Govindasamy-Lucey, S; Molitor, M; Jaeggi, J J; Johnson, M E; McSweeney, P L H; Lucey, J A
2016-10-01
of softening point during heating, was higher for MLC and LLC cheese at 56 and 84d of ripening. The LLC cheese also had lower blister color and less stretch than MLC and HLC cheese. Adjusting the lactose content of milk while maintaining a constant casein level was a useful technique for controlling cheese pH, which affected the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Sansonetti, Sascha; Curcio, Stefano; Calabro, Vincenza; Iorio, Gabriele [Department of Engineering Modeling, University of Calabria, Ponte P. Bucci, Cubo 42/A, 87036 Rende, Cosenza (Italy)
2009-12-15
The aim of the present paper is to investigate the feasibility of bio-ethanol production by batch fermentation of ricotta cheese whey (''Scotta''), a dairy industry waste characterized by lactose concentration ranging from 4.5% to 5.0% (w/w) and, with respect to traditional (raw) whey, by much lower protein content. Scotta, therefore, could represent an effective non-vegetable source for renewable energy production. The microrganism used to carry out the fermentation processes was the yeast Kluyveromyces marxianus. Preliminary experiments, performed in aerobic conditions on different volumes of scotta, have shown the actual growth of the yeast. The subsequent fermentation experiments were carried out, in anaerobic conditions, on three different substrates: scotta, raw cheese whey and deproteinized whey. The experimental data have demonstrated the process feasibility: scotta is an excellent substrate for fermentation and exhibits better performance with respect to both raw cheese whey and deproteinized whey. Complete lactose consumption, indeed, was observed in the shortest time (13 h) and with the highest ethanol yield (97% of the theoretical value). (author)
Tenenhaus-Aziza, Fanny; Daudin, Jean-Jacques; Maffre, Alexandre; Sanaa, Moez
2014-01-01
According to Codex Alimentarius Commission recommendations, management options applied at the process production level should be based on good hygiene practices, HACCP system, and new risk management metrics such as the food safety objective. To follow this last recommendation, the use of quantitative microbiological risk assessment is an appealing approach to link new risk-based metrics to management options that may be applied by food operators. Through a specific case study, Listeria monocytogenes in soft cheese made from pasteurized milk, the objective of the present article is to practically show how quantitative risk assessment could be used to direct potential intervention strategies at different food processing steps. Based on many assumptions, the model developed estimates the risk of listeriosis at the moment of consumption taking into account the entire manufacturing process and potential sources of contamination. From pasteurization to consumption, the amplification of a primo-contamination event of the milk, the fresh cheese or the process environment is simulated, over time, space, and between products, accounting for the impact of management options, such as hygienic operations and sampling plans. A sensitivity analysis of the model will help orientating data to be collected prioritarily for the improvement and the validation of the model. What-if scenarios were simulated and allowed for the identification of major parameters contributing to the risk of listeriosis and the optimization of preventive and corrective measures. © 2013 Society for Risk Analysis.
Molds contamination of raw milk and dairy products: Occurrence, diversity and contamination source
Directory of Open Access Journals (Sweden)
T Moshtaghi Maleki
2015-11-01
Full Text Available This study aimed to assess the occurrence and diversity of mold species in raw milk and its products along with the identification of potential contamination sources. For this reason, a total of 260 samples consisting of 80 raw milk, 100 dairy products (i.e., pasteurized milk, yoghurt, cheese and buttermilk and 80 environmental (i.e. ingredients, packaging materials, surface of processing equipments and air specimens were collected. Using culture assay and microscopic observation, the occurrence as well as the diversity of mold species was investigated. According to the results, 82.3% of the samples were identified as positive for mold contamination. The percentage of mold contamination for raw milk was estimated as 97.5%. In the case of pasteurized milk, yoghurt, buttermilk, cheese and environmental samples, it was determined as 52%, 76%, 52%, 56% and 96.25%, respectively. Mold diversity among various samples consisted of Aspergillus, Geotrichum, Penicillium, Mucor, Alternaria, Rhizopus, Stemphylium, Cladosporium, and Fusarium. Results revealed a significant (p < 0.01 correlation between kind of mold species isolated from raw milk and dairy products. Similarly, a correlation was observed between dairy products and environmental sources. Regarding the high occurrence of mold contamination in raw milk and environmental sources, it seems that in some instances heat treatment was not effective enough to inactivate all molds; whereas in some other cases, cross contamination may have resulted in mold contamination. Therefore, it is crucial to maintain hygienic conditions during raw milk handling as well as processing steps. These practices could efficiently reduce the occurrence of mold contaminations in dairy products.
21 CFR 133.146 - Grated cheeses.
2010-04-01
... Products § 133.146 Grated cheeses. (a) Description. Grated cheeses is the class of foods prepared by..., and skim milk cheese for manufacturing may not be used. All cheese ingredients used are either made... ___ cheese”, the name of the cheese filling the blank. (ii) If only parmesan and romano cheeses are used and...
Lipkowitz, Jackie B; Ross, Carolyn F; Diako, Charles; Smith, Denise M
2018-03-01
capability for early detection or identification of problems in a batch of cheese during aging. Results suggest taste quality of cheese may be monitored using the electronic tongue with greater sensitivity than a trained panel, and may be more objective, rapid, and cost effective than human panelists. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Alonso, Rocío; Picon, Antonia; Gaya, Pilar; Nuñez, Manuel
2013-02-01
Hispánico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispánico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispánico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
Minervini, F; Siragusa, S; Faccia, M; Dal Bello, F; Gobbetti, M; De Angelis, M
2012-02-01
This work aimed to select heat-resistant probiotic lactobacilli to be added to Fior di Latte (high-moisture cow milk Mozzarella) cheese. First, 18 probiotic strains belonging to Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus reuteri were screened. Resistance to heating (65 or 55°C for 10 min) varied markedly between strains. Adaptation at 42°C for 10 min increased the heat resistance at 55°C for 10 min of all probiotic lactobacilli. Heat-adapted L. delbrueckii ssp. bulgaricus SP5 (decimal reduction time at 55°C of 227.4 min) and L. paracasei BGP1 (decimal reduction time at 55°C of 40.8 min) showed the highest survival under heat conditions that mimicked the stretching of the curd and were used for the manufacture of Fior di Latte cheese. Two technology options were chosen: chemical (addition of lactic acid to milk) or biological (Streptococcus thermophilus as starter culture) acidification with or without addition of probiotics. As determined by random amplified polymorphic DNA-PCR and 16S rRNA gene analyses, the cell density of L. delbrueckii ssp. bulgaricus SP5 and L. paracasei BGP1 in chemically or biologically acidified Fior di Latte cheese was approximately 8.0 log(10)cfu/g. Microbiological, compositional, biochemical, and sensory analyses (panel test by 30 untrained judges) showed that the use of L. delbrueckii ssp. bulgaricus SP5 and L. paracasei BGP1 enhanced flavor formation and shelf-life of Fior di Latte cheeses. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?
Directory of Open Access Journals (Sweden)
Ronan Lordan
2018-03-01
Full Text Available Cardiovascular diseases (CVD remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.
Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?
Tsoupras, Alexandros; Zabetakis, Ioannis
2018-01-01
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health. PMID:29494487
Energy Technology Data Exchange (ETDEWEB)
Dib, H.; Hajj Semaan, E.; Noureddine, Z. [Lebanese University, Faculty of Agronomy, Dekwaneh (Lebanon)
2008-07-01
In order to characterize, protect dairy products and develop new probiotics, a survey was conducted amongst 37 dairy factories. Chemical (pH, acidity, DM, protein, fat, soluble nitrogen and free fatty acid) and microbiological (total aerobic bacteria, Coliforms, E. coli, Salmonella, Listeria, and Staphylococcus aureus) analysis were carried out on samples collected from factories (7 Baladi, 22 Akkawi, 18 Double creme and 22 Halloum) of different regions. These cheeses are made by 73% of visited factories. Chemical analysis showed low acidity (0.18 to 0.26%), variable levels of moisture (54 to 70%) protein (19 to 24%) and fat (12 to 18%) except Double creme (3.26 {+-} 1.78%). Except 8%, Good Hygienic and Manufacturing Practices (GHP/GMP) are not applied in visited factories. This is confirmed with the high levels of Coliforms, detectable in most varieties at an alarming level (72 to 86%). Besides, 23-71% of samples were contaminated with E. coli. However, all samples were found free of staphylococcus aureus; Halloum cheese was the only one free of Listeria and Salmonella. The highest off standard for these bacteria was noticed in Baladi cheese where 29% were contaminated with Listeria and Salmonella. Listeria was also found in 10% of Akkawi and 17% of Double creme. These results show a violation of the Good Hygienic and Manufacturing Practices (GHP/GMP) by most factories in all visited regions. (author)
Cheese and cardiovascular health
DEFF Research Database (Denmark)
Hjerpsted, Julie Bousgaard
Cardiovascular diseases (CVDs) are the number one cause of mortality worldwide. Low-density lipoprotein (LDL) cholesterol is a well-known risk factor of CVD which increases after the intake of saturated fatty acids (SFA). Cheese is a dietary product commonly consumed in Western countries and known...... to contain high amounts of SFA. However, cheese also contributes with several nutrients in the diet such as essential amino acids and calcium. The aim of this thesis was to examine the effect of cheese intake on CVD risk through evidence from both observational, intervention and explorative studies....... By reviewing results from published observational studies it was concluded that cheese does not seem to increase CVD risk, despite of the high SFA content of most cheeses. A human cross-over intervention study was conducted with the purpose of investigating the effect of hard cheese intake on risk markers...
Energy survey in the New Zealand dairy industry
Energy Technology Data Exchange (ETDEWEB)
Vickers, V T; Shannon, D V
1977-12-25
An in-depth report on energy consumption in the New Zealand dairy industry for 1974--75 shows that a reduction in fuel consumption per unit of production has occurred when compared with two previous surveys (1954--55 and 1964--65). The increase in thermal efficiency of dairy processing was due mainly to the use of hot water heating systems in milk-treatment stations, the increased capacity of butter and cheese factories, increased thermal efficiency in skim milk drying and casein manufacture, increased efficiency in boiler plants, and higher drying air temperature achieved with the use of indirect oil- and gas-fired air heaters and liquid-phase air heating systems. Total energy consumed by the industry by type is tabulated. Recommendations to the industry following the survey are listed. (MCW)
Directory of Open Access Journals (Sweden)
Slavko Kirin
2001-10-01
Full Text Available Bitter taste is serous and very often cheese failure in modern cheesemaking process. In this paper the sources and bitter taste development in cheese will be presented. Bitterness in cheese is linked to bitter compounds development during cheese ripening. Most of the bitter compounds come from bitter peptides, the mechanism of theirs development being due to proteasepeptidase system of the cured enzymes and the milk cultures as well as other proteases present in cheese. By the action of curd enzymes, the milk protein - casein - is firstly degraded into high molecular weight compounds possessing no bitter taste. Those compounds are then degraded, by milk protease cultures, to hydrophobic bitter peptides of low molecular weight further degraded, by bacterial endopeptidase during cheese ripening, to bitter peptides and amino acids. In the case when no balance exists, between bitter compounds development and breakdown by lactic acid bacteria peptidase, an accumulation of bitter peptides occurs thus having an influence on cheese bitterness. During cheese ripening naturally occurring milk protease – plasmin, and thermostable proteases of raw milk microflora are also involved in proteolytic process. Fat cheese lipases, initiated by lipase originating from psychrotrophic bacteria in raw milk as well as other cheese lipases, are also associated with bitter taste generation. The other sources of bitterness come from the forages, the medicament residues as well as washing and disinfecting agents. In order to eliminate these failures a special care should be taken in milk quality as well as curd and milk culture selection. At this point technological norms and procedures, aimed to maintain the proteolysis balance during cheese ripening, should be adjusted, thus eliminating the bitter taste of the cheese.
Dairy Product Consumption and Risk of Non-Hodgkin Lymphoma: A Meta-Analysis.
Wang, Jia; Li, Xutong; Zhang, Dongfeng
2016-02-27
Many epidemiologic studies have explored the association between dairy product consumption and the risk of non-Hodgkin lymphoma (NHL), but the results remain controversial. A literature search was performed in PubMed, Web of Science and Embase for relevant articles published up to October 2015. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were calculated with a random-effects model. The dose-response relationship was assessed by restricted cubic spline. A total of 16 articles were eligible for this meta-analysis. The pooled RRs (95% CIs) of NHL for the highest vs. lowest category of the consumption of total dairy product, milk, butter, cheese, ice cream and yogurt were 1.20 (1.02, 1.42), 1.41 (1.08, 1.84), 1.31 (1.04, 1.65), 1.14 (0.96, 1.34), 1.57 (1.11, 2.20) and 0.78 (0.54, 1.12), respectively. In subgroup analyses, the positive association between total dairy product consumption and the risk of NHL was found among case-control studies (RR = 1.41, 95% CI: 1.17-1.70) but not among cohort studies (RR = 1.02, 95% CI: 0.88-1.17). The pooled RRs (95% CIs) of NHL were 1.21 (1.01, 1.46) for milk consumption in studies conducted in North America, and 1.24 (1.09, 1.40) for cheese consumption in studies that adopted validated food frequency questionnaires. In further analysis of NHL subtypes, we found statistically significant associations between the consumption of total dairy product (RR = 1.73, 95% CI: 1.22-2.45) and milk (RR = 1.49, 95% CI: 1.08-2.06) and the risk of diffuse large B-cell lymphoma. The dose-response analysis suggested that the risk of NHL increased by 5% (1.05 (1.00-1.10)) and 6% (1.06 (0.99-1.13)) for each 200 g/day increment of total dairy product and milk consumption, respectively. This meta-analysis suggested that dairy product consumption, but not yogurt, may increase the risk of NHL. More prospective cohort studies that investigate specific types of dairy product consumption are needed to confirm this conclusion.
The book describes the science of cheese in everyday language. The first chapters cover milk, mammals, and principles of cheesemaking and aging, along with lactose intolerance and raw milk cheese. Succeeding chapters deal with a category of cheese along with a class of compounds associated with it...
Leclercq-Perlat, Marie-Noëlle; Picque, Daniel; Martin Del Campo Barba, Sandra Teresita; Monnet, Christophe
2013-06-01
Penicillium camemberti plays a major role in the flavor and appearance of Camembert-type cheeses. However, little is known about its mycelium growth kinetics during ripening. We monitored the growth of P. camemberti mycelium in Camembert-type cheeses using real-time PCR in 4 ripening runs, performed at 2 temperatures (8 and 16°C) and 2 relative humidities (88 and 98%). These findings were compared with P. camemberti quantification by spore concentration. During the first phase, the mycelium grew but no spores were produced, regardless of the ripening conditions. During the second phase, which began when lactose was depleted, the concentration of spores increased, especially in the cheeses ripened at 16°C. Sporulation was associated with a large decrease in the mycelial concentration in the cheeses ripened at 16°C and 98% relative humidity. It was hypothesized that lactose is the main energy source for the growth of P. camemberti mycelium at the beginning of ripening and that its depletion would trigger stress, resulting in sporulation. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Pre-engineering assessment of Enersolve Demonstration Project. Dairy processing plant. Final report
Energy Technology Data Exchange (ETDEWEB)
1985-07-15
This study involved evaluation of a dairy processing plant to demonstrate energy conservation potential and developing a strategy to realize energy savings through retrofitting and revamping. The cheese and whey making plant of Agropur Cooperative Agro-Alimentaire located in Quebec was selected as a representative Canadian dairy processing plant. The pre-engineering assessment included a review of existing facility at the plant and plant operation, identification of plant equipment or process steps where substantial economic benefits would result from retrofitting and revamping, and estimation of budgetary cost for the subsequent engineering, procurement, construction management and monitoring of the retrofitted equipment. 3 figs., 2 tabs.
Trans fatty acids in dairy and meat products from 14 European countries : the TRANSFAIR study
Aro, A.; Antoine, J.M.; Pizzoferrato, L.; Reykdal, O.; Poppel, G. van
1998-01-01
The fatty acid composition of dairy products and meat from 14 European countries was analyzed with particular emphasis ontransfatty acids. In cow's milk, butter, and cheese the proportions oftransfatty acids ranged between 3.2 and 6.2% of fatty acids. C18:1 isomers comprised about 60% and C16:1 and
CONSIDERATIONS UPON MILK AND DAIRY PRODUCT PRODUCTION IN THE U.S.A.
Directory of Open Access Journals (Sweden)
AGATHA POPESCU
2008-05-01
Full Text Available The paper aimed to present the evolution of milk production and dairy products in the USA during the period 2004-2006, based on USDA Statistics. The USA is a top produce of milk and dairy products in the world. Milk production accounted for 181,798 Millions Pounds in the year 2006. Its continuously increase during the last years has been positively influenced by the increasing number of dairy cows and average milk yield . The top states are California, Wisconsin, New York, Idaho and Pennsylvania, which all together achieve about 54 % of the country milk production. Over 99.37 % of Milk Production is marketed. Considering all milk marketings, Million USD 23,422 cash receiptscould be obtained from a dairy farm in the year 2006. The average return per Cwt was about USD 13 in 2006 . Milk is processed by about 1,000 manufacturing plants in a large variety of dairy products. Cheese production was about 9.5 Billion Pounds in the last analyzed years. The US also produces important amounts of butter , yogurt, ice cream etc. About 8.3 % of the US dairy products are exported, the most markets being Japan, Mexico and Canada.
Epner, Eero, 1978-
2004-01-01
Fotoajakirjast "Cheese". Fotograafia uurimisest, fotoajaloo läbikirjutatusest Eestis. Samas "Cheese'i" toimetaja Tiit Lepp ajakirja erainitsiatiivil väljaandmisest, Eesti Kultuurkapitali ebapiisavast ja määramatust toetusest
Reduce energy use and greenhouse gas emissions from global dairy processing facilities
Energy Technology Data Exchange (ETDEWEB)
Xu, Tengfang [International Energy Studies Group, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Berkeley, CA 94720 (United States); Flapper, Joris [International Energy Studies Group, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Berkeley, CA 94720 (United States); Centre for Energy and Environmental Studies, University of Groningen, IVEM, Nijenborgh 4, 9747, AG Groningen (Netherlands)
2011-01-15
Global butter, concentrated milk, and milk powder products use approximately 15% of annual raw milk production. Similar to cheese and fluid milk, dairy processing of these products can be energy intensive. In this paper, we analyzed production and energy data compiled through extensive literature reviews on butter, concentrated milk, milk and whey powder processing across various countries and plants. Magnitudes of national final and primary specific energy consumption (SEC) exhibited large variations across dairy products; in addition, the final SEC of individual plants and products exhibited significant variations within a country and between countries. Furthermore, we quantified national energy intensity indicators (EIIs) accounting for dairy product mixes and technological advancement. The significant variations of SEC and EII values indicate a high degree of likelihood that there is significant potential for energy savings in the global dairy processing industry. Based upon the study samples, we estimate potential energy savings for dairy processing industry in selected countries, and estimates annual reduction of 9-14 million metric-ton carbon-equivalent could be achieved if measures are implemented to lower SEC values by 50-80% in half of global dairy plants. The paper calls for publication of more energy data from the dairy processing industry. (author)
Settanni, L; Di Grigoli, A; Tornambé, G; Bellina, V; Francesca, N; Moschetti, G; Bonanno, A
2012-04-02
The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher levels for the farm B. LAB, especially thermophilic cocci, dominated the whole cheese making process of all productions. Undesired microorganisms decreased in number or disappeared during transformation, particularly after curd stretching. LAB were isolated from the wooden vat surface and from all dairy samples, subjected to phenotypic and genetic characterization and identification. Streptococcus thermophilus was the species found at the highest concentration in all samples analyzed and it also dominated the microbial community of the wooden vat. Fourteen other LAB species belonging to six genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Weissella) were also detected. All S. thermophilus isolates were genetically differentiated and a consortium of four strains persisted during the whole traditional production process. As confirmed by pH and the total acidity after the acidification step, indigenous S. thermophilus strains acted as a mixed starter culture. Copyright © 2012 Elsevier B.V. All rights reserved.
Genualdi, Susan; Jeong, Nahyun; DeJager, Lowri
2018-04-01
Nitrites and nitrates can be present in dairy products from both endogenous and exogenous sources. In the European Union (EU), 150 mg kg - 1 of nitrates are allowed to be added to the cheese milk during the manufacturing process. The CODEX General Standard for Food Additives has a maximum permitted level of 50 mg kg - 1 residue in cheese, while in the United States (U.S.) nitrates are unapproved for use as food additives in cheese. In order to be able to investigate imported cheeses for nitrates intentionally added as preservatives and the endogenous concentrations of nitrates and nitrites present in cheeses in the U.S. marketplace, a method was developed and validated using ion chromatography with conductivity detection. A market sampling of cheese samples purchased in the Washington DC metro area was performed. In 64 samples of cheese, concentrations ranged from below the method detection limit (MDL) to 26 mg kg - 1 for nitrates and no concentrations of nitrites were found in any of the cheese samples above the MDL of 0.1 mg kg - 1 . A majority of the samples (93%) had concentrations below 10 mg kg - 1 , which indicate the presence of endogenous nitrates. The samples with concentrations above 10 mg kg - 1 were mainly processed cheese spread, which can contain additional ingredients often of plant-based origin. These ingredients are likely the cause of the elevated nitrate concentrations. The analysis of 12 additional cheese samples that are liable to the intentional addition of nitrates, 9 of which were imported, indicated that in this limited study, concentrations of nitrate in the U.S.-produced cheeses did not differ from those in imported samples.
Protein recovery from dairy industry wastes with aerobic biofiltration
Energy Technology Data Exchange (ETDEWEB)
Wheatley, A D; Mitra, R I; Hawkes, H A
1982-01-01
Experiments were carried out to improve the economics of effluent treatment by the recovery of single cell protein. Field observations showed that acidic strong wastes, such as those from the dairy industry, produced a predominantly fungal biomass. Mixtures of dairy waste and domestic sewage did not produce fungal films. The most common fungi isolated were Fusarium and Geotrichum, but the species was affected by local conditions, i.e. creamery, yoghurt, milk or cheese wastes and the load to the plant. Batch culture was used to determine the growth requirements of Fusarium and Geotrichum and continuous culture, on vertical and horizontal fixed films, to determine growth and sloughing at different organic loads. The fungi grew well on acidic strong wastes which would discourage other organisms. A 1 cubic metre/hour pilot plant was built to treat the wastes from cheese, butter and cream production. The plant was run at pH 4-5 and at between 5 and 10 kg of BOD/day/cubic metres. BOD removal was between 30 and 50% and biomass production between 0.1 and 0.5 kg of dry solids/day. The filamentous fungal growth was separated from the tower effluent by an inclined screen. The amino acid content of the product was similar to other single-cell protein. Feeding trials are being carried out. (Refs. 14).
DEFF Research Database (Denmark)
Oxaran, Virginie; In Lee, Sarah Hwa; Chaul, Luiza Toubas
2017-01-01
the incidence of L. monocytogenes in five dairies and retail products in the Southeast and Midwest regions of Brazil over eight months. Of 437 samples, three samples (0.7%) from retail and only one sample (0.2%) from the dairies were positive for L. monocytogenes. Thus, the contamination rate was significantly...... reduced as compared to previous studies. MultiLocus Sequence Typing (MLST) was used to determine if contamination was caused by new or persistent clones leading to the first MLST profile of L. monocytogenes from the Brazilian dairy industry. The processing environment isolate is of concern being...... a sequence-type (ST) 2, belonging to the lineage I responsible for the majority of listeriosis outbreaks. Also, ST3 and ST8 found in commercialized cheese have previously been reported in outbreaks. Despite the lower incidence, dairy products still pose a potential health risk and the occurrence of L...
Søndergaard, Lise; Ryssel, Mia; Svendsen, Carina; Høier, Erik; Andersen, Ulf; Hammershøj, Marianne; Møller, Jean R; Arneborg, Nils; Jespersen, Lene
2015-11-20
Reduction of sodium chloride (NaCl) in cheese manufacturing is a challenge for the dairy industry. NaCl has a profound role on microbial development influencing cheese sensory and technological properties. The purpose of this work was to investigate how proliferation, distribution and autolysis of two commercial DL-starter cultures (C1 and C2) used in the production of Danish semi-hard Samsoe cheeses were affected by reduced NaCl levels. Cheeses containing autolysis were monitored during ripening, as well as the impact of NaCl content and autolysis on the formation of free amino acids (FAA). Reduction of NaCl resulted in higher LAB counts at the early stages of ripening, with differences between the two DL-starter cultures. The unsalted cheeses produced with C1 had retained a significantly higher number of the initial LAB counts (cfu/g) after 1 and 2 weeks of ripening (i.e. 58% and 71%), compared to the normal-salted cheeses (i.e. 22% and 21%), whereas no significant difference was found between the reduced-salt (i.e. 31% and 35%) and normal-salted cheeses. At the later stages of ripening (i.e. 7 and 11 weeks) NaCl had no significant influence. For cheeses produced with C2, a significant influence of NaCl was only found in cheeses ripened for 7 weeks, where the unsalted and reduced-salt cheeses had retained a significantly higher number of the initial LAB counts (cfu/g) (i.e. 39% and 38%), compared to the normal-salted cheeses (i.e. 21%). In the Samsoe cheeses, bacteria were organized as single cells, in groups of 2-3 cells or in groups of ≥4 cells. During ripening the decrease in the number of viable bacteria was mainly due to a reduction in the number of viable bacteria organized in groups of ≥4 cells. A negative correlation between NaCl content and PepX activity was observed. At the end of ripening the total FAA content was lower in the unsalted cheeses, compared to the reduced- and normal-salted cheeses. In conclusion, NaCl had a significant influence on
Dairy and cardiovascular health: Friend or foe?
Markey, O; Vasilopoulou, D; Givens, D I; Lovegrove, J A
2014-01-01
Cardiovascular disease (CVD) prevalence at a global level is predicted to increase substantially over the next decade due to the increasing ageing population and incidence of obesity. Hence, there is an urgent requirement to focus on modifiable contributors to CVD risk, including a high dietary intake of saturated fatty acids (SFA). As an important source of SFA in the UK diet, milk and dairy products are often targeted for SFA reduction. The current paper acknowledges that milk is a complex food and that simply focusing on the link between SFA and CVD risk overlooks the other beneficial nutrients of dairy foods. The body of existing prospective evidence exploring the impact of milk and dairy consumption on risk factors for CVD is reviewed. The current paper highlights that high milk consumption may be beneficial to cardiovascular health, while illustrating that the evidence is less clear for cheese and butter intake. The option of manipulating the fatty acid profile of ruminant milk is discussed as a potential dietary strategy for lowering SFA intake at a population level. The review highlights that there is a necessity to perform more well-controlled human intervention-based research that provides a more holistic evaluation of fat-reduced and fat-modified dairy consumption on CVD risk factors including vascular function, arterial stiffness, postprandial lipaemia and markers of inflammation. Additionally, further research is required to investigate the impact of different dairy products and the effect of the specific food matrix on CVD development. PMID:25400508
Consumer preferences for mild cheddar cheese flavors.
Drake, S L; Gerard, P D; Drake, M A
2008-11-01
Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.
Vélez, María A; Hynes, Erica R; Meinardi, Carlos A; Wolf, Verónica I; Perotti, María C
2017-06-01
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C 5 to C 9 were preferentially formed in experimental cheeses. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Yulia B. Monakhova
2013-01-01
Full Text Available Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA, imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS regression. The models obtained for 13 compounds in cheese (R2 0.75–0.95 and 17 compounds in ice cream (R2 0.83–0.99 (e.g., fatty acids and esters were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes.
Monakhova, Yulia B.; Godelmann, Rolf; Andlauer, Claudia; Kuballa, Thomas; Lachenmeier, Dirk W.
2013-01-01
Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R 2 0.75–0.95) and 17 compounds in ice cream (R 2 0.83–0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes. PMID:26904597
Canellada, Fernando; Laca, Amanda; Laca, Adriana; Díaz, Mario
2018-09-01
The environmental performance of a small-scale cheese factory sited in a NW Spanish region has been analysed by Life Cycle Assessment (LCA) as representative of numerous cheese traditional factories that are scattered through the European Union, especially in the southern countries. Inventory data were directly obtained from this facility corresponding to one-year operation, and the main subsystems involved in cheese production were included, i.e. raw materials, water, electricity, energy, cleaning products, packaging materials, transports, solid and liquid wastes and gas emissions. Results indicated that the environmental impacts derived from cheese making were mainly originated from raw milk production and the natural land transformation was the most affected of the considered categories. On the contrary, the manufacturing of packaging material and other non-dairy ingredients barely influenced on the total impact. Additionally, an average carbon footprint of the cheeses produced in the analysed facility has also been calculated, resulting milk production and pellet boiler emissions the most contributing subsystems. Furthermore, it was notable the positive environmental effect that entailed the direct use of whey as animal feed, which was considered in this study as avoided fodder. Finally, a revision of published works regarding the environmental performance of cheese production worldwide was provided and compared to results found in the present work. According to the analysed data, it is clear that the content of fat and dry extract are determinant factors for the carbon footprint of cheeses, whereas the cheesemaking scale and the geographical area have a very low effect. Copyright © 2018. Published by Elsevier B.V.
Soares, Eveline K B; Esmerino, Erick A; Ferreira, Marcus Vinícius S; da Silva, Maria Aparecida A P; Freitas, Mônica Q; Cruz, Adriano G
2017-12-01
The aim of this study was to investigate the effects of regional diversity aspects related to consumers' perceptions of coalho cheese, with Brazilian Northeast and Southeast consumers (n=400, divided equally in each area) using Word Association (WA) task. Different perceptions were detected for both Northeast and Southeast consumers, and among 17 categories elicited for describing coalho cheese, only 7 categories (positive feeling, social aspects, sensory characteristic, dairy product technology, negative feeling, and lack of quality standard) presented significant differences in the frequency of mention according to chi-square per cell approach. The application of the discriminant technique Partial Least Square Discriminant Analysis (PLS-DA) indicated that the categories "Social", "Accompaniment", "Manufacturing method" were the main responsible for differentiating consumers' perceptions of both areas. Overall, the main dimensions involved in the consumers' perceptions of coalho cheese from different Brazilian regions were identified, thus obtaining comprehensive insights that can be used as a guideline for coalho cheese producers to develop marketing strategies considering the intra-cultural differences. Copyright © 2017. Published by Elsevier Ltd.
Ribero, G G; Rubiolo, A C; Zorrilla, S E
2007-06-01
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2 x 10 x 10 cm(3)) were immersed in 23% w/w NaCl solutions (control samples: 4 degrees C, 90 min; frozen samples: -15 degrees C, 180 min). Half of the frozen samples were immediately thawed at 4 degrees C . The other half was stored at -20 degrees C for 2 mo and then was thawed at 4 degrees C (frozen-stored samples). Samples were stored at 4 degrees C and assayed at 1, 7, 14, 20, 27, 34, and 41 d. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001 immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.
MICROBIOLOGICAL EVALUATION OF DAIRY PRODUCTS COMMERCIALIZED IN VITÓRIA DA CONQUISTA - BAHIA
Bianca Cabral Pinto da Fonseca; Joice Neves Reis; Milena Soares dos Santos
2016-01-01
The objective of this study was to identify the microbiological quality and prevalence of Escherichia coli, Salmonella and Listeria monocytogenes in pasteurized milk, cheese and butter. This is a cross-sectional study, conducted in the city of da Conquista, Bahia Vitoria, whose samples were randomly selected in open market without inspection record in a dairy region and county supermarkets with state inspection record and federal. The samples were collected between ...
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Elena Franciosi
2015-01-01
Full Text Available “Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB developing during maturation of “Nostrano-cheeses” and evaluated their potential to produce γ-aminobutyric acid (GABA, an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months. A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR and differentiated into 583 clusters. LAB strains from dominant clusters (n=97 were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC. About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg was a Sc. thermophilus.
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A. Ehsani
2018-05-01
Full Text Available Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage. Results: Of 118 isolates of Lactobacillus, 73 isolates (62% were confirmed as facultative heterofermentative and 45 isolates (38% as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24% were Lactobacillus plantarum, 24 isolates (20% were Lactobacillus casei, and 21 isolates (18% were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21%, Lactobacillus helveticus (14%, and Lactobacillus salivarius (3%. L. plantarum, L. casei and L. helveticus were found in high enough levels (106 CFU/g. Conclusion: According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.
Cichosz, Grażyna; Aljewicz, Marek; Nalepa, Beata
2014-06-01
The objective of this study was to determine the viability of the probiotic Lactobacillus rhamnosus HN001 in Swiss-type and Dutch-type cheese and cheese-like products (milk fat is substituted by stearin fraction of palm fat) during manufacture, ripening, and storage. The use of the probiotic L. rhamnosus HN001 in Dutch-type cheese and cheese-like products significantly (P = 0.1) changed their chemical composition (protein and fat content) and an insignificant increase (approximately 1.6% in cheese-like products and approximately 0.3% in cheese) in yield. L. rhamnosus HN001 did not affect the rate of changes in the pH of ripened cheese and cheese-like products. A minor increase in probiotic counts was observed in initial stages of production and were partially removed with whey. Ripened cheese and cheese-like products were characterized by high survival rates of probiotic bacteria which exceeded 8 log CFU/g after ripening. An insignificant reduction in the number of viable probiotic cells was noted during storage of Swiss-type and Dutch-type cheese, whereas a significant increase in probiotic cell counts was observed in cheese-like products during storage. © 2014 Institute of Food Technologists®
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C. Aubron
2007-01-01
Full Text Available Since the beginning of the 1990s, Peruvian milk production has increased greatly. The development of dairy supply chains is linked to the growth of a market protected from importations, and which is expanding because of urban population growth and improvements of the road network. It concerns both small dairy producers and the industrial dairy subsector, which are connected by interdependent and balance of power relations all along the chain. Dairy farmers were surveyed from a technical and economic angle in various regions. Results show that this dairy development brings about major income inequalities among producer types, reflecting an unequal access to resources. Statistical data in the literature and interviews of actors of the Peruvian dairy chains allow to assess the stakes and limits of quality approaches in the small producers’ chain faced with industries. Finally, the article questions the impact of free-trade agreements in which Peru is involved with regard to the domestic dairy subsector, and concludes with political proposals to accompany dairy development.
Dairy products and calcium intake during pregnancy and dental caries in children.
Tanaka, Keiko; Miyake, Yoshihiro; Sasaki, Satoshi; Hirota, Yoshio
2012-05-17
Maternal nutrition status during pregnancy may affect fetal tooth development, formation, and mineralization, and may affect dental caries susceptibility in children. We investigated the association between maternal intake of dairy products and calcium during pregnancy and the risk of childhood dental caries. Subjects were 315 Japanese mother-child pairs. Data on maternal intake during pregnancy were assessed through a diet history questionnaire. Outcome data was collected at 41-50 months of age. Children were classified as having dental caries if one or more primary teeth had decayed or been filled. Higher maternal cheese intake during pregnancy was significantly inversely associated with the risk of dental caries in children, showing a clear inverse dose-response relationship; the adjusted odds ratio (OR) in comparison of the highest tertile with the lowest was 0.37 (95% confidence interval [CI]: 0.17-0.76, P for trend=0.01). The inverse associations between maternal intake of total dairy products, yogurt, and calcium during pregnancy and the risk of childhood dental caries were of borderline significance: the adjusted ORs for the highest tertile of total dairy products, yogurt, and calcium were 0.51 (95% CI: 0.23-1.09, P for trend=0.07), 0.51 (95% CI: 0.23-1.10, P for trend=0.07), and 0.50 (95% CI: 0.23-1.07, P for trend=0.08), respectively. There was no evident relationship between maternal milk intake and the risk of childhood dental caries. These data suggested that high intake of maternal cheese during pregnancy may reduce the risk of childhood dental caries.
Thermal properties of selected cheeses samples
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Monika BOŽIKOVÁ
2016-02-01
Full Text Available The thermophysical parameters of selected cheeses (processed cheese and half hard cheese are presented in the article. Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese goes during processing through the thermal and mechanical manipulation, so thermal properties are one of the most important. Knowledge about thermal parameters of cheeses could be used in the process of quality evaluation. Based on the presented facts thermal properties of selected cheeses which are produced by Slovak producers were measured. Theoretical part of article contains description of cheese and description of plane source method which was used for thermal parameters detection. Thermophysical parameters as thermal conductivity, thermal diffusivity and volume specific heat were measured during the temperature stabilisation. The results are presented as relations of thermophysical parameters to the temperature in temperature range from 13.5°C to 24°C. Every point of graphic relation was obtained as arithmetic average from measured values for the same temperature. Obtained results were statistically processed. Presented graphical relations were chosen according to the results of statistical evaluation and also according to the coefficients of determination for every relation. The results of thermal parameters are in good agreement with values measured by other authors for similar types of cheeses.
Carbon footprint of Canadian dairy products: calculations and issues.
Vergé, X P C; Maxime, D; Dyer, J A; Desjardins, R L; Arcand, Y; Vanderzaag, A
2013-09-01
The Canadian dairy sector is a major industry with about 1 million cows. This industry emits about 20% of the total greenhouse gas (GHG) emissions from the main livestock sectors (beef, dairy, swine, and poultry). In 2006, the Canadian dairy herd produced about 7.7 Mt of raw milk, resulting in about 4.4 Mt of dairy products (notably 64% fluid milk and 12% cheese). An integrated cradle-to-gate model (field to processing plant) has been developed to estimate the carbon footprint (CF) of 11 Canadian dairy products. The on-farm part of the model is the Unified Livestock Industry and Crop Emissions Estimation System (ULICEES). It considers all GHG emissions associated with livestock production but, for this study, it was run for the dairy sector specifically. Off-farm GHG emissions were estimated using the Canadian Food Carbon Footprint calculator, (cafoo)(2)-milk. It considers GHG emissions from the farm gate to the exit gate of the processing plants. The CF of the raw milk has been found lower in western provinces [0.93 kg of CO2 equivalents (CO2e)/L of milk] than in eastern provinces (1.12 kg of CO2e/L of milk) because of differences in climate conditions and dairy herd management. Most of the CF estimates of dairy products ranged between 1 and 3 kg of CO2e/kg of product. Three products were, however, significantly higher: cheese (5.3 kg of CO2e/kg), butter (7.3 kg of CO2e/kg), and milk powder (10.1 kg of CO2e/kg). The CF results depend on the milk volume needed, the co-product allocation process (based on milk solids content), and the amount of energy used to manufacture each product. The GHG emissions per kilogram of protein ranged from 13 to 40 kg of CO2e. Two products had higher values: cream and sour cream, at 83 and 78 kg of CO2e/kg, respectively. Finally, the highest CF value was for butter, at about 730 kg of CO2e/kg. This extremely high value is due to the fact that the intensity indicator per kilogram of product is high and that butter is almost exclusively
Energy Technology Data Exchange (ETDEWEB)
1982-10-22
This short article describes a facility which will incorporate features to allow for the recovery of the methane gas that is produced in the manufacture of cheese and spray-dried whey powder at the site. The dairy plant is expected to produce about 1,385 m/sup 3//day of methane which will supplement the operation of oil burners and replace the annual consumption of 4,000 bbl of heavy fuel oil. In addition, development of the treatment system would eliminate the consumption of 7,200 kWh/day of electrical energy that would otherwise be required to operate an aerobic disposal system. Total annual energy savings, when the project is fully operational in the spring of 1984, are expected to reach $321,000.
Cardiometabolic Effects of Cheese Intake
DEFF Research Database (Denmark)
Thorning, Tanja Kongerslev
In several countries, the dietary guidelines for preventing CVD focus on reducing the intake of saturated fat. A high cheese intake in particular may however not be associated with CVD risk, despite a high content of saturated fat. This could be due to a reduced digestibility of fat in cheese....... The aim of this PhD thesis was to investigate how the fat content of the cheese-matrix and the cheese ripening duration affect cardiometabolic risk markers and fecal fat excretion. The thesis is based on three intervention studies, two in pigs and one in humans. The results suggested that fat content...... of cheese-matrix may influence the HDL-cholesterol response, while the ripening duration may affect the level of free fatty acids and insulin in the blood. Furthermore the results showed that a diet with saturated fat in cheese or meat caused a higher HDL-cholesterol, but not LDL-cholesterol, compared...
Reduce energy use and greenhouse gas emissions from global dairy processing facilities
Energy Technology Data Exchange (ETDEWEB)
Xu Tengfang, E-mail: ttxu@lbl.go [International Energy Studies Group, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Berkeley, CA 94720 (United States); Flapper, Joris [International Energy Studies Group, Environmental Energy Technologies Division, Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Berkeley, CA 94720 (United States); Centre for Energy and Environmental Studies, University of Groningen, IVEM, Nijenborgh 4, 9747, AG Groningen (Netherlands)
2011-01-15
Global butter, concentrated milk, and milk powder products use approximately 15% of annual raw milk production. Similar to cheese and fluid milk, dairy processing of these products can be energy intensive. In this paper, we analyzed production and energy data compiled through extensive literature reviews on butter, concentrated milk, milk and whey powder processing across various countries and plants. Magnitudes of national final and primary specific energy consumption (SEC) exhibited large variations across dairy products; in addition, the final SEC of individual plants and products exhibited significant variations within a country and between countries. Furthermore, we quantified national energy intensity indicators (EIIs) accounting for dairy product mixes and technological advancement. The significant variations of SEC and EII values indicate a high degree of likelihood that there is significant potential for energy savings in the global dairy processing industry. Based upon the study samples, we estimate potential energy savings for dairy processing industry in selected countries, and estimates annual reduction of 9-14 million metric-ton carbon-equivalent could be achieved if measures are implemented to lower SEC values by 50-80% in half of global dairy plants. The paper calls for publication of more energy data from the dairy processing industry. - Research highlights: {yields} The specific energy consumption exhibited large variations across dairy products, plants, and countries. {yields} National energy intensity indicators also exhibited significant variations. {yields} There is a large global potential for energy savings and carbon reduction in dairy processing plants. {yields} The paper calls for publication of more energy data from the dairy processing industry.
Dairy sheep production research at the University of Wisconsin-Madison, USA - a review.
Thomas, David L; Berger, Yves M; McKusick, Brett C; Mikolayunas, Claire M
2014-01-01
Commercial milking of sheep is a new agricultural industry in the United States starting approximately 30 yr ago. The industry is still small, but it is growing. The majority of the sheep milk is used in the production of specialty cheeses. The United States is the major importer of sheep milk cheeses with 50 to 60% of annual world exports coming to the United States during the past 20 yr. Therefore, there is considerable growth potential for the industry in the United States. The only dairy sheep research flock in North America is located at the Spooner Agricultural Research Station of the University of Wisconsin-Madison. The research program started in 1993 and has been multifaceted; dealing with several areas important to commercial dairy sheep farmers. The East Friesian and Lacaune dairy breeds were compared and introduced to the industry through the research program. Both dairy breeds produced significantly more milk than traditional meat-wool breeds found in the U.S., but the two breeds differed in their production traits. East Friesian-cross ewes produced more lambs and slightly more milk than Lacaune-cross ewes whereas Lacaune-cross ewes produced milk with a higher percentage of fat and protein than East Friesian-cross ewes. Lactation physiology studies have shown that ewes with active corpora lutea have increased milk yields, oxytocin release during milking is required to obtain normal fat percentages in the milk, large udder cisterns of dairy ewes can allow for increased milking intervals, and short daylengths during late pregnancy results in increased milk yield. In the nutrition area, legume-grass pastures and forages with a higher percentage of legume will result in increased milk production. Grazing ewes respond to additional supplementation with increased milk yield, but it is important to match the supplement to the quality of the grazing. Ewes on high quality legume-grass pastures that are high in rumen degradable protein respond with increased
Escobar, D; Clark, S; Ganesan, V; Repiso, L; Waller, J; Harte, F
2011-03-01
High-pressure homogenization (HPH) of milk was studied as an alternative processing operation in the manufacturing of queso fresco cheese. Raw and pasteurized (65°C for 30 min) milks were subjected to HPH at 0, 100, 200, and 300 MPa and then used to manufacture queso fresco. The cheeses were evaluated for yield, moisture content, titratable acidity, nitrogen content, whey protein content, yield force, yield strain, and tactile texture by instrumental or trained panel analyses. The combination of HPH and thermal processing of milk resulted in cheeses with increased yield and moisture content. The net amount of protein transferred to the cheese per kilogram of milk remained constant for all treatments except raw milk processed at 300 MPa. The highest cheese yield, moisture content, and crumbliness were obtained for thermally processed milk subjected to HPH at 300 MPa. The principal component analysis of all measured variables showed that the variables yield, moisture content, and crumbliness were strongly correlated to each other and negatively correlated to the variables yield strain, protein content (wet basis), and sensory cohesiveness. It is suggested that the combination of thermal processing and HPH promotes thermally induced denaturation of whey protein, together with homogenization-induced dissociation of casein micelles. The combined effect results in queso fresco containing a thin casein-whey matrix that is able to better retain sweet whey. These results indicate that HPH has a strong potential for the manufacture of queso fresco with excellent yield and textural properties. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
The role of whey in functional dairy food production
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Ljubica Tratnik
2003-10-01
Full Text Available Modern life style also enhances a need for creation of better dairyproducts, in comparison with traditional ones, possessing functionalcharacteristics. Whey is consisted primarily of lactose, proteins of high nutritive value, important minerals and imunoactive compounds, as well as vitamins of B group. It can be used for fermented probiotic drinks and albumin cheese production. Using new methods of pressure membrane filtration and demineralisation the economic manufacture of whey, as a valuable source of nutrients, is enabled. The aim of this paper is to give an overview on the possibilities of sweet whey, especially whey protein concentrates, use in functional dairy products manufacture from cow’s and goat’s milk. The paper is based on the published scientific research performed in the Laboratory for Technology of Milk and Dairy Products of the Faculty of Food Technology and Biotechnology University of Zagreb.
Oberg, C J; Moyes, L V; Domek, M J; Brothersen, C; McMahon, D J
2011-05-01
Various selective media for enumerating probiotic and cheese cultures were screened, with 6 media then used to study survival of probiotic bacteria in full-fat and low-fat Cheddar cheese. Commercial strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, or Bifidobacterium lactis were added as probiotic adjuncts. The selective media, designed to promote growth of certain lactic acid bacteria (LAB) over others or to differentiate between LAB, were used to detect individual LAB types during cheese storage. Commercial strains of Lactococcus, Lactobacillus, and Bifidobacterium spp. were initially screened on the 6 selective media along with nonstarter LAB (NSLAB) isolates. The microbial flora of the cheeses was analyzed during 9 mo of storage at 6°C. Many NSLAB were able to grow on media presumed selective for Lactococcus, Bifidobacterium spp., or Lb. acidophilus, which became apparent after 90 d of cheese storage, Between 90 and 120 d of storage, bacterial counts changed on media selective for Bifidobacterium spp., suggesting growth of NSLAB. Appearance of NSLAB on Lb. casei selective media [de man, Rogosa, and Sharpe (MRS)+vancomycin] occurred sooner (30 d) in low-fat cheese than in full-fat control cheeses. Differentiation between NSLAB and Lactococcus was achieved by counting after 18 to 24h when the NSLAB colonies were only pinpoint in size. Growth of NSLAB on the various selective media during aging means that probiotic adjunct cultures added during cheesemaking can only be enumerated with confidence on selective media for up to 3 or 4 mo. After this time, growth of NSLAB obfuscates enumeration of probiotic adjuncts. When adjunct Lb. casei or Lb. paracasei cultures are added during cheesemaking, they appear to remain at high numbers for a long time (9 mo) when counted on MRS+vancomycin medium, but a reasonable probability exists that they have been overtaken by NSLAB, which also grow readily on this medium. Enumeration using multiple
Galactomyces geotrichum – moulds from dairy products with high biotechnological potential
Anna Grygier; Kamila Myszka; Magdalena Rudzińska
2017-01-01
The article reviews the properties of the Galactomyces geotrichum species, the mould that is most important for the dairy industry. G. geotrichum mould has been isolated from milk, cheeses and alcoholic beverage. Its presence in food products makes it possible to obtain a characteristic aroma and taste, which corresponds to the needs and preferences of consumers. G. geotrichum plays an important role in ecology, where the mould is employed for the degradation of various hazardous substances a...
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
Trani, Antonio; Gambacorta, Giuseppe; Gomes, Tommaso F; Loizzo, Pasqua; Cassone, Angela; Faccia, Michele
2016-05-01
Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.
Listeria monocytogenes cross-contamination of cheese: risk throughout the food supply chain.
Sauders, B D; D'Amico, D J
2016-10-01
Listeria monocytogenes has been the most common microbial cause of cheese-related recalls in both the United States and Canada in recent years. Since L. monocytogenes is inactivated by pasteurization, the majority of these cases have been linked to environmental and cross-contamination of fresh-soft, soft-ripened, and semi-soft cheeses. Cross-contamination of foods with L. monocytogenes is a continuous risk throughout the food supply chain and presents unique challenges for subsequent illness and outbreak investigations. Reports on outbreaks of listeriosis attributed to cross-contamination downstream from primary processing help highlight the critical role of epidemiological investigation coupled with coordinated molecular subtyping and surveillance in the recognition and investigation of complex foodborne outbreaks. Despite their complexity, environmental sampling throughout the supply chain coupled with improved genotyping approaches and concomitant analysis of foodborne illness epidemiological exposure data are needed to help resolve these and similar cases more rapidly and with greater confidence.
Processing Challenges and Opportunities of Camel Dairy Products
Directory of Open Access Journals (Sweden)
Tesfemariam Berhe
2017-01-01
Full Text Available A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.
Cheese powder as an ingredient in emulsion sausages
DEFF Research Database (Denmark)
Chen, Xiang; Ruiz Carrascal, Jorge; Petersen, Mikael Agerlin
2017-01-01
Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages...... modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed...... the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder...
Changes in Dairy Food and Nutrient Intakes in Australian Adolescents
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Therese A. O'Sullivan
2012-11-01
Full Text Available Dairy nutrients, such as calcium, are particularly important in adolescence, a critical time for growth and development. There are limited Australian data following individuals through adolescence, evaluating changes in dairy nutrient and dairy product consumption. We used a validated food frequency questionnaire to investigate consumption in adolescents participating in both the 14 and 17 year follow-ups of the Western Australian Pregnancy Cohort (Raine Study. Most adolescents did not reach age and gender specific recommended daily intakes for calcium or magnesium at 14 years, and this decreased as they aged to 17 years (from 33.0% to 29.2% meeting for calcium, P < 0.05, and from 33.6% to 20.5% meeting for magnesium, P < 0.01. Mean intakes of calcium, potassium, riboflavin and vitamin A also decreased with age (P < 0.01. Mean dairy intake decreased from 536 ± 343 g/day to 464 ± 339 g/day (P < 0.01, due mostly to a decrease in regular milk, although flavoured milk consumption increased in boys. Cheese and butter were the only products to show a significantly increased consumption over the period. Girls decreased from 2.2 to 1.9 serves/day of dairy, while boys remained relatively steady at 2.9 to 2.8 serves/day. Our findings suggest that dairy product consumption decreases over adolescence. This may have implications for bone mass, development and later health.
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Victoria Rosalía Durán-Padilla
2014-12-01
Full Text Available Butanol is considered a superior liquid fuel that can replace gasoline in internal combustion engines. It is produced by acetone-butanol-ethanol (ABE fermentation using various species of solventogenic clostridia. Performance of ABE fermentation process is severely limited mostly by high cost of substrate, substrate inhibition and low solvent tolerance; leading to low product concentrations, low productivity, low yield, and difficulty in controlling culture metabolism. In order to decrease the cost per substrate and exploit a waste generated by dairy industry, this study proposes using cheese whey as substrate for ABE fermentation. It was observed that the addition of an iron source was strictly necessary for the cheese whey to be a viable substrate because this metal is needed to produce ferredoxin, a key protein in the fermentative metabolism of Clostridium acetobutylicum serving as a temporary electron acceptor. Lack of iron in the cheese whey impedes ferredoxin synthesis and therefore, restricts pyruvate-ferredoxin oxidoreductase activity leading to the production of lactic acid instead of acetone, butanol and ethanol. Moreover, the addition of FeSO4 notably improved ABE production performance by increasing butanol content (7.13 ± 1.53 g/L by 65% compared to that of FeCl3 (4.32 ± 0.94 g/L under the same fermentation conditions.
Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products.
Katla, A K; Kruse, H; Johnsen, G; Herikstad, H
2001-07-20
Commercial starter culture bacteria are widely used in the production of dairy products and could represent a potential source for spread of genes encoding resistance to antimicrobial agents. To learn more about the antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products, a total of 189 isolates of lactic acid bacteria were examined for susceptibility to ampicillin, penicillin G, cephalothin, vancomycin, bacitracin, gentamicin, streptomycin, erythromycin, tetracycline, chloramphenicol, quinupristin/dalfopristin, ciprofloxacin, trimethoprim and sulphadiazine using Etest for MIC determination. Most of the isolates (140) originated from 39 dairy products (yoghurt, sour cream, fermented milk and cheese), while 49 were isolated directly from nine commercial cultures. The bacteria belonged to the genera Lactobacillus, Lactococcus, Leuconostoc and Streptococcus. Only one of the 189 isolates was classified as resistant to an antimicrobial agent included in the study. This isolate, a lactobacillus, was classified as high level resistant to streptomycin. The remaining isolates were not classified as resistant to the antimicrobial agents included other than to those they are known to have a natural reduced susceptibility to. Thus, starter culture bacteria in Norwegian dairy products do not seem to represent a source for spread of genes encoding resistance to antimicrobial agents.
Dairy sheep production research at the University of Wisconsin-Madison, USA – a review
2014-01-01
Commercial milking of sheep is a new agricultural industry in the United States starting approximately 30 yr ago. The industry is still small, but it is growing. The majority of the sheep milk is used in the production of specialty cheeses. The United States is the major importer of sheep milk cheeses with 50 to 60% of annual world exports coming to the United States during the past 20 yr. Therefore, there is considerable growth potential for the industry in the United States. The only dairy sheep research flock in North America is located at the Spooner Agricultural Research Station of the University of Wisconsin-Madison. The research program started in 1993 and has been multifaceted; dealing with several areas important to commercial dairy sheep farmers. The East Friesian and Lacaune dairy breeds were compared and introduced to the industry through the research program. Both dairy breeds produced significantly more milk than traditional meat-wool breeds found in the U.S., but the two breeds differed in their production traits. East Friesian-cross ewes produced more lambs and slightly more milk than Lacaune-cross ewes whereas Lacaune-cross ewes produced milk with a higher percentage of fat and protein than East Friesian-cross ewes. Lactation physiology studies have shown that ewes with active corpora lutea have increased milk yields, oxytocin release during milking is required to obtain normal fat percentages in the milk, large udder cisterns of dairy ewes can allow for increased milking intervals, and short daylengths during late pregnancy results in increased milk yield. In the nutrition area, legume-grass pastures and forages with a higher percentage of legume will result in increased milk production. Grazing ewes respond to additional supplementation with increased milk yield, but it is important to match the supplement to the quality of the grazing. Ewes on high quality legume-grass pastures that are high in rumen degradable protein respond with increased
Shifted excitation Raman difference spectroscopy for authentication of cheese and cheese analogues
Sowoidnich, Kay; Kronfeldt, Heinz-Detlef
2016-04-01
Food authentication and the detection of adulterated products are recent major issues in the food industry as these topics are of global importance for quality control and food safety. To effectively address this challenge requires fast, reliable and non-destructive analytical techniques. Shifted Excitation Raman Difference Spectroscopy (SERDS) is well suited for identification purposes as it combines the chemically specific information obtained by Raman spectroscopy with the ability for efficient fluorescence rejection. The two slightly shifted excitation wavelengths necessary for SERDS are realized by specially designed microsystem diode lasers. At 671 nm the laser (optical power: 50 mW, spectral shift: 0.7 nm) is based on an external cavity configuration whereas an emission at 783 nm (optical power: 110 mW, spectral shift: 0.5 nm) is achieved by a distributed feedback laser. To investigate the feasibility of SERDS for rapid and nondestructive authentication purposes four types of cheese and three different cheese analogues were selected. Each sample was probed at 8 different positions using integration times of 3-10 seconds and 10 spectra were recorded at each spot. Principal components analysis was applied to the SERDS spectra revealing variations in fat and protein signals as primary distinction criterion between cheese and cheese analogues for both excitation wavelengths. Furthermore, to some extent, minor compositional differences could be identified to discriminate between individual species of cheese and cheese analogues. These findings highlight the potential of SERDS for rapid food authentication potentially paving the way for future applications of portable SERDS systems for non-invasive in situ analysis.
Study of β-Galactosidase Enzyme Activity Produced by Lactobacilli in Milk and Cheese
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J. Nowroozi
2008-04-01
Full Text Available Background and objectiveLactose intolerance is a discomfort state that occurs in some people after ingestion of milk and it is due to insufficient amount of beta galactosidase in the human gut to digest lactose. The aim of this study was to observe the presence of beta galactosidase enzyme produced by isolated lactobacilli from milk and cheese. Methods In this descriptive study, milk and cheese samples with different brand were bought from different shops. Lactobacilli were identified by plating samples on MRS medium, Gram staining and standard biochemical methods. β-galactosidase production by bacteria was assessed by X-Gal and ONPG methods. β-galactosidase was also detected by SDS-PAGE. ResultsFourteen genus of lactobacillus were isolated From 50 samples. All of the bacteria produced green color colonies on X-Gal plates (but in different times that indicated the presence of enzyme in the bacteria. All isolated lactobacilli were shown β-galactosidase activity in ONPG test. The highest enzymatic activity was seen in one strain of Lactobacillus Delbrueckii (1966 Miller unit /ml. In some bacteria (37% a strong β-galactosidase band(116-kDa was seen by SDS-PAGE.ConclusionAddition of beta galactosidase containing lactobacilli as a probiotic agent to milk, cheese, and other dairy products could ameliorate lactose intolerance. Meanwhile X-gal and ONPG methods which are simple, rapid and cheap can be used instead of SDS-PAGE.Keywords: Lactobacillus, Beta-Galactosidase, Nitrophenylgalactosids
The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.
Lessard, Marie-Hélène; Bélanger, Gaétan; St-Gelais, Daniel; Labrie, Steve
2012-03-01
The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to rapidly invade agar surfaces, covering small yeast colonies and resulting in an underestimation of their number. In this study, we developed a real-time quantitative PCR (qPCR) method using TaqMan probes to quantify a mixed fungal community containing the most common dairy yeasts and molds: Penicillium camemberti, Geotrichum candidum, Debaryomyces hansenii, and Kluyveromyces lactis on soft-cheese model curds (SCMC). The qPCR method was optimized and validated on pure cultures and used to evaluate the growth dynamics of a ripening culture containing P. camemberti, G. candidum, and K. lactis on the surface of the SCMC during a 31-day ripening period. The results showed that P. camemberti and G. candidum quickly dominated the ecosystem, while K. lactis remained less abundant. When added to this ecosystem, D. hansenii completely inhibited the growth of K. lactis in addition to reducing the growth of the other fungi. This result was confirmed by the decrease in the mycelium biomass on SCMC. This study compares culture-dependent and qPCR methods to successfully quantify complex fungal microbiota on a model curd simulating Camembert-type cheese.
A high-throughput cheese manufacturing model for effective cheese starter culture screening
Bachmann, H.; Kruijswijk, Z.; Molenaar, D.; Kleerebezem, M.; Hylckama Vlieg, van J.E.T.
2009-01-01
Cheese making is a process in which enzymatic coagulation of milk is followed by protein separation, carbohydrate removal, and an extended bacterial fermentation. The number of variables in this complex process that influence cheese quality is so large that the developments of new manufacturing
Dietary recommendations suggest decreased consumption of SFA to minimize CVD risk; however, not all foods rich in SFA are equivalent. To evaluate the effects of SFA in a dairy food matrix, as Cheddar cheese, v. SFA from a vegan-alternative test meal on postprandial inflammatory markers, a randomized...
Freeze concentration of dairy products Phase 2. Final report
Energy Technology Data Exchange (ETDEWEB)
Best, D.E.; Vasavada, K.C.
1993-09-01
An efficient, electrically driven freeze concentration system offers potential for substantially increasing electricity demand while providing the mature dairy industry with new products for domestic and export markets together with enhanced production efficiencies. Consumer tests indicate that dairy products manufactured from freeze-concentrated ingredients are either preferred or considered equivalent in quality to fresh milk-based products. Economic analyses indicate that this technology should be competitive with thermal evaporation processes on a commercial basis.
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Neil Murphy
Full Text Available Prospective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents.In the European Prospective Investigation into Cancer and Nutrition (EPIC, we investigated the associations between intakes of total milk and milk subtypes (whole-fat, semi-skimmed and skimmed, yoghurt, cheese, and dietary calcium with colorectal cancer risk amongst 477,122 men and women. Dietary questionnaires were administered at baseline. Multivariable hazard ratios (HRs and 95% confidence intervals (CIs were estimated using Cox proportional hazards models, adjusted for relevant confounding variables.During the mean 11 years of follow-up, 4,513 incident cases of colorectal cancer occurred. After multivariable adjustments, total milk consumption was inversely associated with colorectal cancer risk (HR per 200 g/day 0.93, 95% CI: 0.89-0.98. Similar inverse associations were observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82-0.99 and skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79-1.02 in the multivariable models. Inverse associations were observed for cheese and yoghurt in the categorical models; although in the linear models, these associations were non-significant. Dietary calcium was inversely associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99; this association was limited to dairy sources of calcium only (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99, with no association observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI: 0.81-1.24.Our results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk. The inverse associations we observed did not differ by the fat content of the dairy products considered.
De Smet, Stephanie; Michels, Nathalie; Polfliet, Carolien; D'Haese, Sara; Roggen, Inge; De Henauw, Stefaan; Sioen, Isabelle
2015-03-01
The study's aim was to analyse whether children's bone status, assessed by calcaneal ultrasound measurements, is influenced by dairy consumption and objectively measured physical activity (PA). Moreover, the interaction between dairy consumption and PA on bone mass was studied. Participants of this cross-sectional study were 306 Flemish children (6-12 years). Body composition was measured with air displacement plethysmography (BodPod), dairy consumption with a Food Frequency Questionnaire, PA with an accelerometer (only in 234 of the 306 children) and bone mass with quantitative ultrasound, quantifying speed of sound (SOS), broadband ultrasound attenuation (BUA) and Stiffness Index (SI). Regression analyses were used to study the associations between dairy consumption, PA, SOS, BUA and SI. Total dairy consumption and non-cheese dairy consumption were positively associated with SOS and SI, but no significant association could be demonstrated with BUA. In contrast, milk consumption, disregarding other dairy products, had no significant effect on calcaneal bone measurements. PA [vigorous PA, moderate to vigorous physical activity (MVPA) and counts per minute] was positively associated and sedentary time was negatively associated with BUA and SI, but no significant influence on SOS could be detected. Dairy consumption and PA (sedentary time and MVPA) did not show any interaction influencing bone measurements. In conclusion, even at young age, PA and dairy consumption positively influence bone mass. Promoting PA and dairy consumption in young children may, therefore, maximize peak bone mass, an important protective factor against osteoporosis later in life.
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Monika Świątkowska
2015-09-01
Full Text Available Chain and market-oriented dairy sustainability, nutritional and social objectives related to the promotion of behaviours aimed at the development are essential. At the same time, the signifi cance of the various forms of sales promotion, as a factor of consumer buying behaviour infl uence, increases. The study includes the use of the sales promotion instruments in commercial space, perceived by consumers and assessment of their impact on purchasing decisions. The study was carried out on the basis of a standardized authoring individual interview questionnaire on nationwide random-quota, registered trials, in 2007–2012, as a part of the study of consumer behaviour performed in the dairy market for KZSM (National Association of Dairy Cooperatives. The results confi rm that the effect of promotion activities is a high visibility by consumers and change of their purchasing decisions. The most important determinant of consumer purchasing behaviour are the price promotions. Most often supported by a complete set of sales promotion instruments have been modern dairy products – yoghurt, grainy and ripening cheese. Sales promotion is an important instrument of balancing the dairy market and shaping the desired behaviour of consumers.
Siezen, R.J.; Renckens, B.; Swam, van I.; Peters, S.; Kranenburg, van R.; Kleerebezem, M.; Vos, de W.M.
2005-01-01
Lactococcus lactis strains are known to carry plasmids encoding industrially important traits. L. lactis subsp. cremoris SK11 is widely used by the dairy industry in cheese making. Its complete plasmid complement was sequenced and found to contain the plasmids pSK11A (10,372 bp), pSK11B (13,332 bp),
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Yasuhisa Ano
Full Text Available Despite the ever-increasing number of dementia patients worldwide, fundamental therapeutic approaches to treat this disease remain to be established. Preventive approaches such as diet, exercise and learning attract attention. Several epidemiological studies suggest that ingestion of fermented dairy products prevents cognitive decline in the elderly. These reports indicate that specific ingredients in the fermented dairy products elicit an anti-inflammatory or anti-oxidative activity that facilitates neuroprotection. The responsible components remain to be investigated. A number of studies have shown that inflammation caused by microglia is closely related to exaggeration of the pathology and cognitive decline seen in the elderly. Many researchers have proposed that controlling microglial activities could be effective in preventing and possibly curing dementia. In the present study, to elucidate specific compounds that regulate microglial activity from dairy products, repeated purification by HPLC, combined with evaluation using primary microglia, facilitated the identification of dehydroergosterol (DHE as a novel component of the extract that enhances microglial anti-inflammatory activity. DHE contains three conjugated double bonds in a steroid ring system and is an analogue of ergosterol. Despite their related chemical structures, the anti-inflammatory activity of DHE is markedly stronger than that of ergosterol. P. candidum for camembert cheese produces DHE, but P. Roqueforti for blue cheese and Aspergillus do not. DHE also induces CD11b-positive microglia cells into CD206-positive M2 type microglia. Neurotoxicity and neuronal cell death induced by excessively activated microglia is suppressed by treatment with DHE. Thus, this is the first report to demonstrate that DHE, identified as a responsible compound in dairy products, can induce microglia into a preferable phenotype for our brain environment and can be safely introduced into the body
Ano, Yasuhisa; Kutsukake, Toshiko; Hoshi, Ayaka; Yoshida, Aruto; Nakayama, Hiroyuki
2015-01-01
Despite the ever-increasing number of dementia patients worldwide, fundamental therapeutic approaches to treat this disease remain to be established. Preventive approaches such as diet, exercise and learning attract attention. Several epidemiological studies suggest that ingestion of fermented dairy products prevents cognitive decline in the elderly. These reports indicate that specific ingredients in the fermented dairy products elicit an anti-inflammatory or anti-oxidative activity that facilitates neuroprotection. The responsible components remain to be investigated. A number of studies have shown that inflammation caused by microglia is closely related to exaggeration of the pathology and cognitive decline seen in the elderly. Many researchers have proposed that controlling microglial activities could be effective in preventing and possibly curing dementia. In the present study, to elucidate specific compounds that regulate microglial activity from dairy products, repeated purification by HPLC, combined with evaluation using primary microglia, facilitated the identification of dehydroergosterol (DHE) as a novel component of the extract that enhances microglial anti-inflammatory activity. DHE contains three conjugated double bonds in a steroid ring system and is an analogue of ergosterol. Despite their related chemical structures, the anti-inflammatory activity of DHE is markedly stronger than that of ergosterol. P. candidum for camembert cheese produces DHE, but P. Roqueforti for blue cheese and Aspergillus do not. DHE also induces CD11b-positive microglia cells into CD206-positive M2 type microglia. Neurotoxicity and neuronal cell death induced by excessively activated microglia is suppressed by treatment with DHE. Thus, this is the first report to demonstrate that DHE, identified as a responsible compound in dairy products, can induce microglia into a preferable phenotype for our brain environment and can be safely introduced into the body by consumption of
Cardinali, Federica; Osimani, Andrea; Taccari, Manuela; Milanović, Vesna; Garofalo, Cristiana; Clementi, Francesca; Polverigiani, Serena; Zitti, Silvia; Raffaelli, Nadia; Mozzon, Massimo; Foligni, Roberta; Franciosi, Elena; Tuohy, Kieran; Aquilanti, Lucia
2017-08-16
Caciofiore della Sibilla is an Italian specialty soft cheese manufactured with Sopravissana raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of Carlina acanthifolia All. subsp. acanthifolia, according to an ancient tradition deeply rooted in the territory of origin (mountainous hinterland of the Marche region, Central Italy). In this study, the impact of thistle rennet on the bacterial dynamics and diversity of Caciofiore della Sibilla cheese was investigated by applying a polyphasic approach based on culture and DNA-based techniques (Illumina sequencing and PCR-DGGE). A control cheese manufactured with the same batch of ewes' raw milk and commercial animal rennet was analyzed in parallel. Overall, a large number of bacterial taxa were identified, including spoilage, environmental and pro-technological bacteria, primarily ascribed to Lactobacillales. Thistle rennet was observed clearly to affect the early bacterial dynamics of Caciofiore della Sibilla cheese with Lactobacillus alimentarius/paralimentarius and Lactobacillus plantarum/paraplantarum/pentosus being detected in the phyllosphere of C. acanthifolia All., thistle rennet and curd obtained with thistle rennet. Other bacterial taxa, hypothetically originating from the vegetable coagulant (Enterococcus faecium, Lactobacillus brevis, Lactobacillus delbrueckii, Leuconostoc mesenteroides/pseudomesenteroides), were exclusively found in Caciofiore della Sibilla cheese by PCR-DGGE. At the end of the maturation period, Illumina sequencing demonstrated that both cheeses were dominated by Lactobacillales; however curd and cheese produced with thistle rennet were co-dominated by Lactobacillus and Leuconostoc, whereas Lactoccous prevailed in curd and cheese produced with commercial animal rennet followed by Lactobacillus. Differences in the bacterial composition between the two cheeses at the end of their maturation period were confirmed by PCR-DGGE analysis. Copyright © 2017 Elsevier B
Ribeiro, Amanda Gomes; Mill, José Geraldo; Cade, Nágela Valadão; Velasquez-Melendez, Gustavo; Matos, Sheila Maria Alvim; Molina, Maria Del Carmen Bisi
2018-05-31
Recent studies have suggested the possible effect of dairy product intake on cardiovascular risk markers, including arterial stiffness. Our aim was to investigate whether dairy food intake is associated with arterial stiffness, which we assessed by carotid-femoral pulse wave velocity (cfPWV) and pulse pressure (PP) in a cross-sectional analysis of baseline data (2008⁻2010; n = 12,892) of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Dairy consumption was evaluated with a validated food-frequency questionnaire (FFQ) by computing servings per day for total and subgroups of dairy products. Dairy consumption was described in four categories (≤1 serving/day to >4 servings/day). Covariance analysis (ANCOVA) was used to compare cfPWV across increasing intake of dairy food, adjusting for confounding factors, including non-dairy food groups. The intake of total dairy was inversely associated with cfPWV and PP (-0.13 m/s and -1.3 mmHg, from the lowest and to the highest category of dairy intake). Low-fat dairy, fermented dairy and cheese showed an inverse relationship with cfPWV and PP. These findings suggest a beneficial effect of dairy consumption to reduce arterial stiffness. However, further evidence from longitudinal studies or long-term intervention is needed to support reduction of cfPWV and PP mediating the beneficial effects of dairy products on cardiovascular health.
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Amanda Gomes Ribeiro
2018-05-01
Full Text Available Recent studies have suggested the possible effect of dairy product intake on cardiovascular risk markers, including arterial stiffness. Our aim was to investigate whether dairy food intake is associated with arterial stiffness, which we assessed by carotid-femoral pulse wave velocity (cfPWV and pulse pressure (PP in a cross-sectional analysis of baseline data (2008–2010; n = 12,892 of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil. Dairy consumption was evaluated with a validated food-frequency questionnaire (FFQ by computing servings per day for total and subgroups of dairy products. Dairy consumption was described in four categories (≤1 serving/day to >4 servings/day. Covariance analysis (ANCOVA was used to compare cfPWV across increasing intake of dairy food, adjusting for confounding factors, including non-dairy food groups. The intake of total dairy was inversely associated with cfPWV and PP (−0.13 m/s and −1.3 mmHg, from the lowest and to the highest category of dairy intake. Low-fat dairy, fermented dairy and cheese showed an inverse relationship with cfPWV and PP. These findings suggest a beneficial effect of dairy consumption to reduce arterial stiffness. However, further evidence from longitudinal studies or long-term intervention is needed to support reduction of cfPWV and PP mediating the beneficial effects of dairy products on cardiovascular health.
LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY
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Ziba Guley
2014-12-01
Full Text Available The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates, different results were obtained according to the identification technique. The overall LAB profile of Konya Kuflu cheese samples revealed that Lactobacillus brevis, Lactobacillus paracasei/Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, and Enterococcus faecalis are the predominant species. In addition, 1 Pediococcus parvulus and 1 Enterococcus durans were also identified.
Oxaran, Virginie; Lee, Sarah Hwa In; Chaul, Luíza Toubas; Corassin, Carlos Humberto; Barancelli, Giovana Verginia; Alves, Virgínia Farias; de Oliveira, Carlos Augusto Fernandes; Gram, Lone; De Martinis, Elaine Cristina Pereira
2017-12-01
Listeria monocytogenes can cause listeriosis, a severe foodborne disease. In Brazil, despite very few reported cases of listeriosis, the pathogen has been repeatedly isolated from dairies. This has led the government to implement specific legislation to reduce the hazard. Here, we determined the incidence of L. monocytogenes in five dairies and retail products in the Southeast and Midwest regions of Brazil over eight months. Of 437 samples, three samples (0.7%) from retail and only one sample (0.2%) from the dairies were positive for L. monocytogenes. Thus, the contamination rate was significantly reduced as compared to previous studies. MultiLocus Sequence Typing (MLST) was used to determine if contamination was caused by new or persistent clones leading to the first MLST profile of L. monocytogenes from the Brazilian dairy industry. The processing environment isolate is of concern being a sequence-type (ST) 2, belonging to the lineage I responsible for the majority of listeriosis outbreaks. Also, ST3 and ST8 found in commercialized cheese have previously been reported in outbreaks. Despite the lower incidence, dairy products still pose a potential health risk and the occurrence of L. monocytogenes in dairies and retail products emphasize the need for continuous surveillance of this pathogen in the Brazilian dairy industry. Copyright © 2017 Elsevier Ltd. All rights reserved.
Crystallization and demineralization phenomena in washed-rind cheese.
Tansman, Gil F; Kindstedt, Paul S; Hughes, John M
2017-11-01
This report documents an observational study of a high-moisture washed-rind cheese. Three batches of cheese were sampled on a weekly basis for 6 wk and again at wk 10. Center, under-rind, rind, and smear samples were tested for pH, moisture, and selected mineral elements. Powder x-ray diffractometry and petrographic microscopy were applied to identify and image the crystal phases. The pH of the rind increased by over 2 pH units by wk 10. The pH of the under-rind increased but remained below the rind pH, whereas the center pH decreased for most of aging and only began to rise after wk 5. Diffractograms of smear material revealed the presence of 4 crystal phases: brushite, calcite, ikaite, and struvite. The phases nucleated in succession over the course of aging, with calcite and ikaite appearing around the same time. A very small amount of brushite appeared sporadically in center and under-rind samples, but otherwise no other crystallization was observed beneath the rind. Micrographs revealed that crystals in the smear grew to over 250 μm in length by wk 10, and at least 2 different crystal phases, probably ikaite and struvite, could be differentiated by their different optical properties. The surface crystallization was accompanied by a mineral diffusion phenomenon that resulted, on average, in a 217, 95.7, and 149% increase in calcium, phosphorus, and magnesium, respectively, in the rind by wk 10. The diffusion phenomenon caused calcium, phosphorus, and magnesium to decrease, on average, by 55.0, 21.5, and 36.3%, respectively, in the center by wk 10. The present study represents the first observation of crystallization and demineralization phenomena in washed-rind cheese. The Authors. Published by the Federation of Animal Science Societies and Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/).
Araya, Viviana; Gallo, Leslie; Quesada, Carlos; Chaves, Carolina; Arias, María Laura
2008-06-01
In the last years, there has been an increase in the production, industrialization and consumption of goat's milk and derivate products, including cheese, worldwide. Nevertheless, in Costa Rica there is no study of these products, reason why the objective of this work was to determine the microbiological characteristics of goat's milk and fresh cheese distributed in the Metropolitan Area of San José, Costa Rica, in order to evaluate its impact in the economical field and as a potential risk for Public Health. A total of 25 raw goat's milk samples, obtained by manual milking from 5 different producers tested in five different dates and 15 cheese samples, elaborated with pasteurized milk, commercially available and coming from three different producers were analyzed. The study included the analysis of spoilage bacteria (total aeobic count and lactic bacteria count), indicators of hygiene (total coliforms), fecal contamination (fecal coliforms), manipulation (Staphylococcus aureus) and pathogens (Listeria monocytogenes and Salmonella spp). High results were obtained for the total aerobic count and lactic bacteria count of the milk and cheese samples, showing a reduced shelf life. Total coliforms, in limits beyond the established ones by the Costa Rican legislation for human consumption raw milk, were found in 100% of milk samples, as well as for fecal coliforms in 76% of them. All cheese samples, except one, were negative for these indicators, suggesting good manufacturing practices. S. aureus counts were low and both Salmonella spp. and L. monocytogenes were not isolated from samples analyzed.
Transfer of radioactive contamination from milk to commercial dairy products
International Nuclear Information System (INIS)
Wilson, L.G.; Sutton, P.M.
1988-01-01
The fate of radioactive contamination resulting from fallout from the Chernobyl accident was studied during milk processing. A range of commercial dairy products was produced on a pilot-laboratory scale and the radiocaesium contents were measured by high-resolution gamma spectrometry. The results show that the radiocaesium partitioned with the water phase and therefore butter, cream and cheese had relatively low levels of radioactivity. Ion exchange demineralization was effective in removing radiocaesium from whey. Ultrafiltration of whey resulted in a reduction of radioactivity relative to retentate solids. (author)
Chemometrics approach to substrate development, case: semisyntetic cheese
DEFF Research Database (Denmark)
Nielsen, Per Væggemose; Hansen, Birgitte Vedel
1998-01-01
from food production facilities.The Chemometrics approach to substrate development is illustrated by the development of a semisyntetic cheese substrate. Growth, colour formation and mycotoxin production of 6 cheese related fungi were studied on 9 types of natural cheeses and 24 synthetic cheese......, the most frequently occurring contaminant on semi-hard cheese. Growth experiments on the substrate were repeatable and reproducible. The substrate was also suitable for the starter P. camemberti. Mineral elements in cheese were shown to have strong effect on growth, mycotoxin production and colour...... formation of fungi. For P. roqueforti, P. discolor, P. verrucosum and Aspergillus versicolor the substrate was less suitable as a model cheese substrate, which indicates great variation in nutritional demands of the fungi. Substrates suitable for studies of specific cheese types was found for P. roqueforti...
Radioactivity monitoring of Irish dairy produce
International Nuclear Information System (INIS)
Kelleher, K.
2010-01-01
Full text: The RPII has been carrying out monitoring of milk and dairy produce since 1986. Milk samples are routinely analysed for radiocaesium and strontium-90 as part of the RPII's environmental monitoring programme to determine the doses received to the Irish population from milk consumption. The method the RPII utilises for determining the Sr-90 activity in milk is by measuring the Cerenkov radiation produced by its daughter 90 Y isolated from interfering nuclides such as uranium, thorium, radium and their decay products as well as isotopes of caesium, potassium and strontium by extraction with 10% di-(2-ethylhexyl)phosphate (HDEHP) in toluene. The chemical yield of 90 Y is determined by the acidmetric titration of yttrium nitrate carrier with titriplex III. The levels of Sr-90 and dose to the Irish population from milk consumption have been negligible when compared to other radioactive sources in the Irish environment. Other dairy products are analysed for radiocaesium on a routine basis for commercial customers to ensure the levels of radioactivity in the dairy products fall within EC regulations governing the export/import of dairy produce. The export of milk and milk produce from Ireland is a very important industry, 80% of dairy products produced in Ireland are exported and these exports are worth Euro 2.2 billion annually to the Irish economy. The dairy products are analysed by gamma spectroscopy and include full and skim milk powders, butter, casein, cheese, cream, whey and lactose. The levels of radiocaesium in these products are typically below 5 Bk/kg and fall well within the limit of 370 Bq/kg laid down by the European Community in Council Regulation 737/90. Although the levels of these radionuclides are relatively low the RPII recognises the importance of analysing these samples for radioactivity to inform the public, ensure consumer confidence and, more importantly, to maintain a level of expertise in the RPII in these analytical techniques so that
Radioactivity monitoring of Irish dairy produce
Energy Technology Data Exchange (ETDEWEB)
Kelleher, K. (Radiological Protection Institute of Ireland. Radiation Monitoring, Dublin (Ireland))
2010-03-15
Full text: The RPII has been carrying out monitoring of milk and dairy produce since 1986. Milk samples are routinely analysed for radiocaesium and strontium-90 as part of the RPII's environmental monitoring programme to determine the doses received to the Irish population from milk consumption. The method the RPII utilises for determining the Sr-90 activity in milk is by measuring the Cerenkov radiation produced by its daughter 90Y isolated from interfering nuclides such as uranium, thorium, radium and their decay products as well as isotopes of caesium, potassium and strontium by extraction with 10% di-(2-ethylhexyl)phosphate (HDEHP) in toluene. The chemical yield of 90Y is determined by the acidmetric titration of yttrium nitrate carrier with titriplex III. The levels of Sr-90 and dose to the Irish population from milk consumption have been negligible when compared to other radioactive sources in the Irish environment. Other dairy products are analysed for radiocaesium on a routine basis for commercial customers to ensure the levels of radioactivity in the dairy products fall within EC regulations governing the export/import of dairy produce. The export of milk and milk produce from Ireland is a very important industry, 80% of dairy products produced in Ireland are exported and these exports are worth Euro 2.2 billion annually to the Irish economy. The dairy products are analysed by gamma spectroscopy and include full and skim milk powders, butter, casein, cheese, cream, whey and lactose. The levels of radiocaesium in these products are typically below 5 Bk/kg and fall well within the limit of 370 Bq/kg laid down by the European Community in Council Regulation 737/90. Although the levels of these radionuclides are relatively low the RPII recognises the importance of analysing these samples for radioactivity to inform the public, ensure consumer confidence and, more importantly, to maintain a level of expertise in the RPII in these analytical techniques so
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
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Célia C. G. Silva
2018-04-01
Full Text Available In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB, a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese
Kubo, MTK; Maus, D; Xavier, AAO; Mercadante, AZ; Viotto, WH
2013-01-01
The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine...
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Karima G. Abdel Hameed
2015-07-01
Full Text Available Aim: The aim was to investigate cheese samples for the prevalence of Staphylococcus aureus, evaluate multiplex polymerase chain reaction (PCR methods for S. aureus identification, as well as to determine the antibacterial activity of silver nanoparticles against such strains. Materials and Methods: Total of 100 random locally manufactured cheese samples were collected from Qena dairy markets, Egypt, and examined conventionally for the prevalence of S. aureus then, confirmation of these isolates were done using multiplex PCR. The antibacterial activity of silver nanoparticles against such isolates was also checked. Results: Lower prevalence of S. aureus in Damietta cheese (54% than in Kareish cheese (62% was recorded. As well lower frequency distribution for both S. aureus (36% and CNS (8% was also reported for Damietta cheese. Using of multiplex PCR method for S. aureus identification have been confirmed all 58 S. aureus stains that were identified conventionally by detection of two PCR products on agarose gel: The 791 bp and the 638 bp. The correlation coefficient between conventional and multiplex PCR method was 0.91 and was significant at p≤0.001. Regarding antibacterial activity of silver nanoparticles using disk diffusion method on Baird Parker agar it was found that inhibition zone of silver nanoparticles against S. aureus, was 19.2±0.91 mm and it was higher than that produced by gentamicin (400 units/ml 15.2±0.89 mm. Conclusions: The present study illustrated the higher prevalence of S. aureus in cheese samples that may constitute a public health hazard to consumers. According to the results, it can be concluded that silver nanoparticles can be used as an effective antibacterial against S. aureus. Thereby, there is a need for an appropriate study for using silver nanoparticles in cleaning and disinfection of equipment and in food packaging.
Directory of Open Access Journals (Sweden)
Roberto Rosmini
2012-07-01
Full Text Available Water buffalo mozzarella cheese (WBMC is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The aim of this study were to assess the behaviour of Salmonella Typhimurium during the production of artisan water buffalo mozzarella cheese and during its shelf life under different temperature conditions. Raw milk was inoculated with S. Typhimurium and the evolution of S. Typhimurium count during production and shelf life was monitored. In artisan WBMC production technology S. Typhimurium multiplied in the curd during ripening, but its growth rate expressed in log CFU/g/h was lower than the growth rate reported by theoretical predictions. Stretching proved to be a process with good repeatability and able to reduce S. Typhimurium contamination by 5.5 Log CFU/g. The intrinsic characteristics of traditional WBMC proved to be unable to obstacolate the growth of S. Typhimurium during storage in the case of thermal abuse. Control of raw milk contamination and a proper refrigeration temperature are key factors in reducing the risk for consumers.
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Karaman, A. D.
2012-09-01
Full Text Available The microstructure and fat globule distribution of reduced and low fat Turkish white cheese were evaluated. Reduced and low fat cheeses were manufactured from 1.5% and 0.75% fat milk respectively which were standardized unhomogenized and homogenized cream in a dairy plant. Homogenized and non-homogenized creams and cheese whey were analyzed for fat globule distribution and cheese samples were also analyzed for microstructure characteristics. According to the results, the homogenization of cream decreased the size of fat globules; and showed that a large number of fat particles were dispersed in the in matrix and improved the lubrication of cheese microstructure. According to the micrographs for the fat, which was not removed, they exhibited a more extended matrix with a few small fat globules compared to the defatted micrographs. Homogenization of cream produces small fat globules and unclustured fat globules were found in the resulting whey. These results are important for dairy processors for using cream homogenization as a processing tool at the industrial level.
Se estudia la microestructura y distribución de los glóbulos de grasa de quesos blancos turcos bajos en grasa. Quesos con reducida y baja cantidad en grasa fueron fabricados conteniendo entre el 1,5% y 0,75% de grasa de leche, respectivamente, y con cremas homogeneizadas y no homogeneizadas, en una planta de lácteos. Las cremas homogeneizadas y no homogeneizadas y el suero de los quesos se analizaron para determinar la distribución de los glóbulos de grasa y también se analizaron las características de la microestructura de muestras de queso. De acuerdo con los resultados, la homogeneización de la crema reduce el tamaño de los glóbulos de grasa, mostrando un gran número de partículas de grasa dispersa en la matriz de caseína que mejoró la lubricación de la microestructura del queso. De acuerdo con las micrografías de la grasa que no se elimina, estas exhiben
Ability of 3 tanniferous forage legumes to modify quality of milk and Gruyère-type cheese.
Girard, M; Dohme-Meier, F; Wechsler, D; Goy, D; Kreuzer, M; Bee, G
2016-01-01
fed CT-containing legumes were judged harder and tended to be less adhesive to the palate. In addition, SF and BP cheeses had less rind. In conclusion, feeding SF compared with BB and BP increased the content of 18:3n-3 in the milk and the cheese without a negative effect on flavor of the cheese. Despite a similar CT content, the 2 birdsfoot trefoil cultivars had opposite effects on milk urea and 18:3n-3 deposition, suggesting that, besides the content, the chemical structure may have had an important effect on the CT efficacy. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Shori, A B; Baba, A S; Keow, J N
2012-12-15
There is an increasing demand of functional foods in developed countries. Yogurt plays an important role in the management of blood pressure. Several bioactive peptides isolated from Allium sativum or fish collagen have shown antihypertensive activity. Thus, in the present study the effects of A. sativum and/or Fish Collagen (FC) on proteolysis and ACE inhibitory activity in yogurt (0, 7 and 14 day) and cheese (0, 14 and 28 day) were investigated. Proteolytic activities were the highest on day 7 of refrigerated storage in A. sativum-FC-yogurt (337.0 +/- 5.3 microg g(-1)) followed by FC-yogurt (275.3 +/- 2.0 microg g(-1)), A. sativum-yogurt (245.8 +/- 4.2 microg g(-1)) and plain-yogurt (40.4 +/- 1.2 microg g(-1)). On the other hand, proteolytic activities in cheese ripening were the highest (p sativum-cheeses (411.4 +/- 4.3 and 528.7 +/- 1.6 microg g(-1), respectively). However, the presence of FC increased the proteolysis to the highest level on day 28 of storage for FC- and A. sativum-FC cheeses (641.2 +/- 0.1 and 1128.4 +/- 4.5 microg g(-1), respectively). In addition, plain- and A. sativum-yogurts with or without FC showed maximal inhibition of ACE on day 7 of storage. Fresh plain- and A. sativum-cheeses showed ACE inhibition (72.3 +/- 7.8 and 50.4 +/- 1.6 % respectively), the presence of FC in both type of cheeses reduced the ACE inhibition to 62.9 +/- 0.8 and 44.5 +/- 5.0%, respectively. However, refrigerated storage increased ACE inhibition in cheeses (p sativum-yogurt or cheese enhanced the proteolytic activity. Thus, it has potential in the development of an effective dietary strategy for hypertension associated cardiovascular diseases.
21 CFR 133.184 - Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
2010-04-01
..., DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE... cheese having the same physical and chemical properties. It is characterized by the presence of bluish... section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or...
Energy Technology Data Exchange (ETDEWEB)
Entry, James A. [USDA Agricultural Research Service, Northwest Irrigation and Soils Research Laboratory, 3793 North, 3600 East, Kimberly, ID 83341 (United States)]. E-mail: jentry@nwisrl.ars.usda.gov; Leytem, April B. [USDA Agricultural Research Service, Northwest Irrigation and Soils Research Laboratory, 3793 North, 3600 East, Kimberly, ID 83341 (United States); Verwey, Sheryl [USDA Agricultural Research Service, Northwest Irrigation and Soils Research Laboratory, 3793 North, 3600 East, Kimberly, ID 83341 (United States)
2005-11-15
We measured Escherichia coli, Enterococcus spp. and fecal coliform numbers in soil and on fresh potato skins after addition of solid dairy manure and dairy compost with and without alum (Al{sub 2}(SO{sub 4}){sub 3}) treatment 1, 7, 14, 28, 179 and 297 days after application. The addition of dairy compost or solid dairy manure at rates to meet crop phosphorus uptake did not consistently increase E. coli and Enterococcus spp. and fecal coliform bacteria in the soil. We did not detect E. coli in any soil sample after the first sampling day. Seven, 14, 28, 179 and 297 days after solid dairy waste and compost and alum were applied to soil, alum did not consistently affect Enterococcus spp. and fecal coliform bacteria in the soil. We did not detect E. coli in any soil, fresh potato skin or potato wash-water at 214 days after dairy manure or compost application regardless of alum treatment. Dairy compost or solid dairy manure application to soil at rates to meet crop phosphorus uptake did not consistently increase Enterococcus spp. and fecal coliform numbers in bulk soil. Solid dairy manure application to soil at rates to meet crop phosphorus uptake, increased Enterococcus spp. and fecal coliform numbers in potato rhizosphere soil. However, fresh potato skins had higher Enterococcus spp. and fecal coliform numbers when solid dairy manure was added to soil compared to compost, N and P inorganic fertilizer and N fertilizer treatments. We did not find any E. coli, Enterococcus or total coliform bacteria on the exterior of the tuber, within the peel or within a whole baked potato after microwave cooking for 5 min. - Solid dairy manure and dairy compost, with and without alum, had different effects.
International Nuclear Information System (INIS)
Entry, James A.; Leytem, April B.; Verwey, Sheryl
2005-01-01
We measured Escherichia coli, Enterococcus spp. and fecal coliform numbers in soil and on fresh potato skins after addition of solid dairy manure and dairy compost with and without alum (Al 2 (SO 4 ) 3 ) treatment 1, 7, 14, 28, 179 and 297 days after application. The addition of dairy compost or solid dairy manure at rates to meet crop phosphorus uptake did not consistently increase E. coli and Enterococcus spp. and fecal coliform bacteria in the soil. We did not detect E. coli in any soil sample after the first sampling day. Seven, 14, 28, 179 and 297 days after solid dairy waste and compost and alum were applied to soil, alum did not consistently affect Enterococcus spp. and fecal coliform bacteria in the soil. We did not detect E. coli in any soil, fresh potato skin or potato wash-water at 214 days after dairy manure or compost application regardless of alum treatment. Dairy compost or solid dairy manure application to soil at rates to meet crop phosphorus uptake did not consistently increase Enterococcus spp. and fecal coliform numbers in bulk soil. Solid dairy manure application to soil at rates to meet crop phosphorus uptake, increased Enterococcus spp. and fecal coliform numbers in potato rhizosphere soil. However, fresh potato skins had higher Enterococcus spp. and fecal coliform numbers when solid dairy manure was added to soil compared to compost, N and P inorganic fertilizer and N fertilizer treatments. We did not find any E. coli, Enterococcus or total coliform bacteria on the exterior of the tuber, within the peel or within a whole baked potato after microwave cooking for 5 min. - Solid dairy manure and dairy compost, with and without alum, had different effects
Clark, C E F; Kaur, R; Millapan, L O; Golder, H M; Thomson, P C; Horadagoda, A; Islam, M R; Kerrisk, K L; Garcia, S C
2018-06-01
Grain-based concentrate (GBC) supplement is of high cost to dairy farmers as a feed source as opposed to grazed pasture. Milk production response to GBC is affected by the composition and nutritive value of the remainder of the diet, animal factors, and interactions between forage type and level of GBC. In grazing systems, dairy cattle encounter contrasting pasture states, primarily because the social structure of the herd affects the timing of when each animal accesses a paddock after milking as a result of a relatively consistent cow milking order. However, the effect of feed management, namely pasture state and GBC allocation, on dairy cattle production and behavior is unknown. We examined the effect of varying GBC allocation for dairy cattle grazing differing states of kikuyu grass (Pennisetum clandestinum, a tropical pasture species; experiment 1) and annual ryegrass (Lolium multiflorum L., a temperate pasture species; experiment 2) on dry matter intake, milk production and composition, and grazing behavior. For each experiment, 90 lactating dairy cattle were randomly allocated to 2 consistent (fresh-fresh and depleted-depleted) and 2 inconsistent (fresh-depleted and depleted-fresh pasture state treatments (defined as sequences of pasture state allocation for the morning and afternoon grazing events) and 3 GBC treatments [2.7, 5.4, and 8.1 kg of dry matter (DM)/cow per day], giving 12 treatment combinations for each experiment. The duration of each experiment was 14 d, with the first 7 d used as adaptation to treatment. In each experiment, 3 cattle were selected from each of the 12 pasture type × GBC treatment groups within the experimental herd to determine herbage intake and total DM digestibility using the n-alkanes method (n = 36). There was no interaction between kikuyu grass or ryegrass pasture state and GBC level for intake, digestibility, or milk yield or components. Dairy cattle offered fresh-fresh and depleted-fresh ryegrass produced 9% more milk
Achilleos, Christine; Berthier, Françoise
2013-12-01
The first objective of this work was to develop real-time quantitative PCR (qPCR) assays to quantify two species of mesophilic lactic acid bacteria technologically active in food fermentation, including cheese making: Lactococcus lactis and Lactobacillus paracasei. The second objective was to compare qPCR and plate counts of these two species in cheese samples. Newly designed primers efficiently amplified a region of the tuf gene from the target species. Sixty-three DNA samples from twenty different bacterial species, phylogenetically related or commonly found in raw milk and dairy products, were selected as positive and negative controls. Target DNA was successfully amplified showing a single peak on the amplicon melting curve; non-target DNA was not amplified. Quantification was linear over 5 log units (R(2) > 0.990), down to 22 gene copies/μL per well for Lc. lactis and 73 gene copies/μL per well for Lb. paracasei. qPCR efficiency ranged from 82.9% to 93.7% for Lc. lactis and from 81.1% to 99.5% for Lb. paracasei. At two stages of growth, Lc. lactis was quantified in 12 soft cheeses and Lb. paracasei in 24 hard cooked cheeses. qPCR proved to be useful for quantifying Lc. lactis, but not Lb. paracasei. Copyright © 2013 Elsevier Ltd. All rights reserved.
Briggiler-Marcó, M; Capra, M L; Quiberoni, A; Vinderola, G; Reinheimer, J A; Hynes, E
2007-10-01
Nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. In this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. The objective of the present work was to study the technological properties of Lactobacillus strains isolated from cheese by in vitro and in situ assays. Milk acidification kinetics and proteolytic and acidifying activities were assessed, and peptide mapping of trichloroacetic acid 8% soluble fraction of milk cultures was performed by liquid chromatography. In addition, the tolerance to salts (NaCl and KCl) and the phage-resistance were investigated. Four strains were selected for testing as adjunct cultures in cheese making experiments at pilot plant scale. In in vitro assays, most strains acidified milk slowly and showed weak to moderate proteolytic activity. Fast strains decreased milk pH to 4.5 in 8 h, and continued acidification to 3.5 in 12 h or more. This group consisted mostly of Lactobacillus plantarum and Lactobacillus rhamnosus strains. Approximately one-third of the slow strains, which comprised mainly Lactobacillus casei, Lactobacillus fermentum, and Lactobacillus curvatus, were capable to grow when milk was supplemented with glucose and casein hydrolysate. Peptide maps were similar to those of lactic acid bacteria considered to have a moderate proteolytic activity. Most strains showed salt tolerance and resistance to specific phages. The Lactobacillus strains selected as adjunct cultures for cheese making experiments reached 10(8) cfu/g in soft cheeses at 7 d of ripening, whereas they reached 10(9) cfu/g in semihard cheeses after 15 d of ripening. In both cheese varieties, the adjunct culture population remained at high counts during all ripening, in some cases overcoming or equaling primary starter. Overall
Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
Bergamini, C V; Peralta, G H; Milesi, M M; Hynes, E R
2013-09-01
amino acids suggested that the catabolism of free amino acids by Lb. plantarum I91 prevailed in a weakly proteolyzed medium, whereas the release of amino acids due to peptidolysis overcame their catabolism in a medium with high levels of free amino acids. Lactobacillus plantarum I91 was able to use energy sources other than lactose to support its growth because equivalent numbers of cells were observed in extracts containing residual amounts of lactose and in lactose-depleted extracts. The contribution of Lb. plantarum I91 to hard-cooked cheese peptidolysis was negligible compared with that of the starter strain; however, its ability to transform amino acids is a promising feature of this strain. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Seixas, Felipe Nael; Rios, Edson Antônio; Martinez de Oliveira, André Luiz; Beloti, Vanerli; Poveda, Justa Maria
2018-08-01
Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of Leuconostoc isolated from 20 samples of this artisanal cheese were selected and submitted for evaluation of the acidifying, proteolytic, autolytic, aminopeptidase and lipolytic activities, NaCl and acid resistance, production of dextran and biogenic amines and antimicrobial activity. The aim was to genetically and technologically characterize the Leuconostoc strains in order to use them in mixed starter cultures for cheese manufacture. Leuconostoc mesenteroides subsp. mesenteroides was the species that accounted for the largest proportion of isolates of Leuconostoc genus. Two leuconostoc isolates stood out in the acidifying activity, with reduction in pH of 1.12 and 1.04 units. The isolates showed low proteolytic and autolytic activity. Most of the isolates were dextran producers, presented good resistance to the salt and pH conditions of the cheese and showed antimicrobial activity against cheese pathogen bacteria, and none of them produced biogenic amines. These results allowed the selection of five strains (UEL 04, UEL 12, UEL 18, UEL 21 and UEL 28) as good candidates for use as adjunct cultures for cheese manufacture. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.
Chemical characterization and bacteriological quality of Lebanese traditional dairy goats products
International Nuclear Information System (INIS)
Hajj Semaan, E.; Dib, H.; Abi Ramia, R.; Chedid, M.
2011-01-01
In order to determine the nutritional value and hygienic quality of Lebanese traditional dairy products, a survey was conducted amongst 43 goat keepers. Chemical (pH, acidity, DM, protein and fat) and microbiological (pathogenic bacteria) analyses were carried out on samples from goat milk products in different regions of Lebanon (8 different products). The main products were labneh darfieh from the South, ambarise from Bekaa, serdalli from Chouf and darfieh cheese from the North. The fermented products (laban, labneh, ambarise, serdalli, darfieh cheese and labneh darfieh) had an average pH of 4.02±1.4 and an average lactic acidity of 2.01% ±1.5. As for the non-fermented products (milk and baladi cheese), the average pH was 6.86±0.26, and the average lactic acidity 0.11%±0.04. The dry matter (DM) rate varied from 9.55% to 42.53% (milk and darfieh cheese respectively) while the rate of protein, calculated on DM basis, showed values between 17.82% (laban from the South) and 34.76% (milk). As for the fat, also calculated on DM basis, a minimum value of 6.57% (serdalli) and a maximum of 52.35% (milk) were recorded. All samples were tested and found free of Salmonella and Listeria. Only baladi cheese showed S. aureus counts (47x10 3 CFU.mL-1) exceeding the standard values. Twenty five percent of the samples were found to be contaminated by fecal coliforms and E. coli, with counts of the latter ranging from 102CFU.mL-1 to 33.88 x 10 3 CFU.mL-1 thus making these products inappropriate for consumption. Fifty eight percent of the samples were contaminated with fecal streptococcus with values exceeding 50 CFU.mL-1. (author)
del Rio, Beatriz; Ladero, Victor; Redruello, Begoña; Linares, Daniel M; Fernández, Maria; Martín, Maria Cruz; Alvarez, Miguel A
2015-06-01
Lactococcus lactis is the lactic acid bacterial (LAB) species most widely used as a primary starter in the dairy industry. However, several strains of L. lactis produce the biogenic amine putrescine via the agmatine deiminase (AGDI) pathway. We previously reported the putrescine biosynthesis pathway in L. lactis subsp. cremoris GE2-14 to be regulated by carbon catabolic repression (CCR) via glucose but not lactose (Linares et al., 2013). The present study shows that both these sugars repress putrescine biosynthesis in L. lactis subsp. lactis T3/33, a strain isolated from a Spanish artisanal cheese. Furthermore, we demonstrated that both glucose and lactose repressed the transcriptional activity of the aguBDAC catabolic genes of the AGDI route. Finally, a screening performed in putrescine-producing dairy L. lactis strains determined that putrescine biosynthesis was repressed by lactose in all the L. lactis subsp. lactis strains tested, but in only one L. lactis subsp. cremoris strain. Given the obvious importance of the lactose-repression in cheese putrescine accumulation, it is advisable to consider the diversity of L. lactis in this sense and characterize consequently the starter cultures to select the safest strains. Copyright © 2014 Elsevier Ltd. All rights reserved.
Biogenic amines in Italian Pecorino cheese
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Maria eSchirone
2012-05-01
Full Text Available The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (approximately 53.727t of production. Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes' milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or thermized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA. Several factors can contribute to the qualitative and quantitative profiles of BA’s in Pecorino cheese such as environmental hygienic conditions, pH, salt concentration, aw, fat content, pasteurization of milk, decarboxylase microorganisms, starter cultures, temperature and time of ripening, storage, part of the cheese (core, edge and the presence of cofactor. Generally, the total content of BA’s can range from about 100-2400 mg/kg, with a prevalence of toxicologically important BA’s, tyramine and histamine. The presence of BA in Pecorino cheeses is becoming increasingly important to consumers and cheese-maker alike, due to the potential threats of toxicity to humans and consequent trade implications.
Current knowledge of soft cheeses flavor and related compounds.
Sablé, S; Cottenceau, G
1999-12-01
Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.
Dairy products and calcium intake during pregnancy and dental caries in children
Directory of Open Access Journals (Sweden)
Tanaka Keiko
2012-05-01
Full Text Available Abstract Background Maternal nutrition status during pregnancy may affect fetal tooth development, formation, and mineralization, and may affect dental caries susceptibility in children. We investigated the association between maternal intake of dairy products and calcium during pregnancy and the risk of childhood dental caries. Methods Subjects were 315 Japanese mother-child pairs. Data on maternal intake during pregnancy were assessed through a diet history questionnaire. Outcome data was collected at 41–50 months of age. Children were classified as having dental caries if one or more primary teeth had decayed or been filled. Results Higher maternal cheese intake during pregnancy was significantly inversely associated with the risk of dental caries in children, showing a clear inverse dose–response relationship; the adjusted odds ratio (OR in comparison of the highest tertile with the lowest was 0.37 (95 % confidence interval [CI]: 0.17-0.76, P for trend = 0.01. The inverse associations between maternal intake of total dairy products, yogurt, and calcium during pregnancy and the risk of childhood dental caries were of borderline significance: the adjusted ORs for the highest tertile of total dairy products, yogurt, and calcium were 0.51 (95 % CI: 0.23-1.09, P for trend = 0.07, 0.51 (95 % CI: 0.23-1.10, P for trend = 0.07, and 0.50 (95 % CI: 0.23-1.07, P for trend = 0.08, respectively. There was no evident relationship between maternal milk intake and the risk of childhood dental caries. Conclusion These data suggested that high intake of maternal cheese during pregnancy may reduce the risk of childhood dental caries.
Listeria monocytogenes in Fresh Produce: Outbreaks, Prevalence and Contamination Levels
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Qi Zhu
2017-03-01
Full Text Available Listeria monocytogenes, a member of the genus Listeria, is widely distributed in agricultural environments, such as soil, manure and water. This organism is a recognized foodborne pathogenic bacterium that causes many diseases, from mild gastroenteritis to severe blood and/or central nervous system infections, as well as abortion in pregnant women. Generally, processed ready-to-eat and cold-stored meat and dairy products are considered high-risk foods for L. monocytogenes infections that cause human illness (listeriosis. However, recently, several listeriosis outbreaks have been linked to fresh produce contamination around the world. Additionally, many studies have detected L. monocytogenes in fresh produce samples and even in some minimally processed vegetables. Thus L. monocytogenes may contaminate fresh produce if present in the growing environment (soil and water. Prevention of biofilm formation is an important control measure to reduce the prevalence and survival of L. monocytogenes in growing environments and on fresh produce. This article specifically focuses on fresh produce–associated listeriosis outbreaks, prevalence in growing environments, contamination levels of fresh produce, and associated fresh produce safety challenges.
Plé, Coline; Breton, Jérôme; Richoux, Romain; Nurdin, Marine; Deutsch, Stéphanie-Marie; Falentin, Hélène; Hervé, Christophe; Chuat, Victoria; Lemée, Riwanon; Maguin, Emmanuelle; Jan, Gwénaël; Van de Guchte, Maarten; Foligné, Benoit
2016-04-01
Inflammatory bowel disease (IBD) constitutes a growing public health concern in western countries. Bacteria with anti-inflammatory properties are lacking in the dysbiosis accompanying IBD. Selected strains of probiotic bacteria with anti-inflammatory properties accordingly alleviate symptoms and enhance treatment of ulcerative colitis in clinical trials. Such properties are also found in selected strains of dairy starters such as Propionibacterium freudenreichii and Lactobacillus delbrueckii (Ld). We thus investigated the possibility to develop a fermented dairy product, combining both starter and probiotic abilities of both lactic acid and propionic acid bacteria, designed to extend remissions in IBD patients. We developed a single-strain Ld-fermented milk and a two-strain P. freudenreichii and Ld-fermented experimental pressed cheese using strains previously selected for their anti-inflammatory properties. Consumption of these experimental fermented dairy products protected mice against trinitrobenzenesulfonic acid induced colitis, alleviating severity of symptoms, modulating local and systemic inflammation, as well as colonic oxidative stress and epithelial cell damages. As a control, the corresponding sterile dairy matrix failed to afford such protection. This work reveals the probiotic potential of this bacterial mixture, in the context of fermented dairy products. It opens new perspectives for the reverse engineering development of anti-inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Functional properties of Mozzarella cheese for its end use application.
Ah, Jana; Tagalpallewar, Govind P
2017-11-01
Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which age of cheese to be used which will perform well in baking applications.
Stachelska, Milena A
2017-12-04
The aim of this paper was to detect Lactobacillus delbrueckii and Streptococcus thermophilus using real-time quantitative PCR assay in 7-day ripening cheese produced from unpasteurised milk. Real-time quantitative PCR assays were designed to identify and enumerate the chosen species of lactic acid bacteria (LAB) in ripened cheese. The results of molecular quantification and classic bacterial enumeration showed a high level of similarity proving that DNA extraction was carried out in a proper way and that genomic DNA solutions were free of PCR inhibitors. These methods revealed the presence of L. delbrueckii and S. thermophilus. The real-time PCR enabled quantification with a detection of 101-103 CFU/g of product. qPCR-standard curves were linear over seven log units down to 101 copies per reaction; efficiencies ranged from 77.9% to 93.6%. Cheese samples were analysed with plate count method and qPCR in parallel. Compared with the classic plate count method, the newly developed qPCR method provided faster and species specific identification of two dairy LAB and yielded comparable quantitative results.
[Subchronic toxicity testing of mold-ripened cheese].
Schoch, U; Lüthy, J; Schlatter, C
1984-08-01
The biological effects of known mycotoxins of Penicillium roqueforti or P. camemberti and other still unknown, but potentially toxic metabolites in mould ripened cheese (commercial samples of Blue- and Camembert cheese) were investigated. High amounts of mycelium (equivalents of 100 kg cheese/man and day) were fed to mice in a subchronic feeding trial. The following parameters were determined: development of body weight, organ weights, hematology, blood plasma enzymes. No signs of adverse effects produced by cheese mycotoxins could be detected after 28 days. No still unknown toxic metabolites could be demonstrated. From these results no health hazard from the consumption of mould ripened cheese, even in high amounts, appears to exist.
Speranza, Barbara; Campaniello, Daniela; Monacis, Noemi; Bevilacqua, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria
2018-06-01
The aim of this study was to develop a functional fresh cream cheese with Bifidobacterium animalis subsp. lactis DSM 10140 or Lactobacillus reuteri DSM 20016 and prebiotics (inulin, FOS and lactulose). The research was divided into two steps: in vitro evaluation of the effects of prebiotic compounds; validation at laboratory level with production of functional cream mini-cheeses. Prebiotics showed a protective effect: B. animalis subsp. lactis DSM 10140 cultivability on Petri dishes was positively influenced by lactulose, whereas fructooligosaccharides (FOS) were the prebiotic compounds able to prolong Lb. reuteri DSM 20016 cultivability. At 30 °C, a prolongation of the death time (more than 300 days) was observed, while the controls showed death time values about 100 days. At 45 °C, death time values increased from 32.2 (control) to 33, 35, and 38 days in the samples added with FOS, inulin and lactulose, respectively. Lactulose and FOS were chosen to be added to cream mini-cheeses inoculated with B. animalis subsp. lactis DSM 10140 and Lb. reuteri DSM 20016, respectively; the proposed functional cream cheese resulted in a product with favourable conditions for the viability of both probiotics which maintained cultivable cells above the recommended level during 28 days of storage at 4 °C with good sensory characteristics. Copyright © 2017 Elsevier Ltd. All rights reserved.
Microbiological quality of sliced and block mozzarella cheese
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Mariana Fontanetti Marinheiro
2015-06-01
Full Text Available The aim of this study was to verify the microbiological quality of mozzarella cheese sold in retail markets of Pelotas, Rio Grande do Sul, Brazil. Forty samples of mozzarella cheese were analyzed, comprising 20 samples of block cheese and 20 of sliced cheese. The cheese samples were analyzed for thermotolerant coliform counts and coagulase positive staphylococci counts, and presence of Salmonella spp and Listeria monocytogenes. The percentage of 12,5% and 5% of the sliced and block cheese samples analyzed, respectively, exceeded the microbiological standards accepted by Brazilian legislation. These results indicate the need for a better product monitoring and more concern with hygiene and sanitary practices during industrial process.
Leontief Input-Output Method for The Fresh Milk Distribution Linkage Analysis
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Riski Nur Istiqomah
2016-11-01
Full Text Available This research discusses about linkage analysis and identifies the key sector in the fresh milk distribution using Leontief Input-Output method. This method is one of the application of Mathematics in economy. The current fresh milk distribution system includes dairy farmers →collectors→fresh milk processing industries→processed milk distributors→consumers. Then, the distribution is merged between the collectors’ axctivity and the fresh milk processing industry. The data used are primary and secondary data taken in June 2016 in Kecamatan Jabung Kabupaten Malang. The collected data are then analysed using Leontief Input-Output Matriks and Python (PYIO 2.1 software. The result is that the merging of the collectors’ and the fresh milk processing industry’s activities shows high indices of forward linkages and backward linkages. It is shown that merging of the two activities is the key sector which has an important role in developing the whole activities in the fresh milk distribution.
21 CFR 133.124 - Cold-pack cheese food.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cold-pack cheese food. 133.124 Section 133.124 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Cheese and Related Products § 133.124 Cold-pack cheese food. (a)(1) Cold-pack cheese food is the food...
Major defects in artisanal Minas cheese: a review
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Denise Sobral
2018-02-01
Full Text Available The consumer’s preference for artisanal raw milk cheeses has been growing steadily, because of its taste intensity and variation compared to pasteurized cheese. The development of flavor and aroma in raw milk cheese is governed mainly by diversified endogenous microbiota and naturals milk enzymes. The weather, altitude, native pasture and others regional characteristics allow the artisanal Minas cheese to have a typical and unique flavor. However, most of artisanal cheeses are manufactured in a rudimentary way, following technologies used by their ancestor, and this fact can cause defects in cheeses, thus resulting in economic losses for producers. Many defects may be originated from the quality of milk for manufacture, as well as quality and quantity of the ingredients used, manufacturing and ripening procedures. In this review will be presented the major defects that arise specifically in artisanal cheeses, as well as their origins, prevention and repair.
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Giovanni Terrosu
2015-09-01
Full Text Available Listeria (L. monocytogenes is frequently isolated from food production environment and often persists in dairy plants despite vigorous sanitation regimes. In recent years several alert notifications were sent to Rapid Alert System for Food Products system as a consequence of Listeria monocytogenes contamination of ricotta cheese. After the alert of 2012, competent authority (Local Health Unit of Sassari Province organised an environmental monitoring plan with the partnership of the Institute for Experimental Veterinary Medicine of Sardinia to verify analysis of dairy plants own-check according to Regulation (EC N° 2073/05 and further modifications. In 2014 n. 665 processing areas samples of n. 50 dairy plants of Sassari Province were examined. UNI EN ISO 11290-1:2005 for detection of L. monocytogenes was used. Non-compliance in n. 5 diary plants are observed (n. 8 positive samples. Post-non-compliance environmental sanitisation was efficient and own-check plans included appropriate corrective actions.
Whey cheese: membrane technology to increase yields.
Riera, Francisco; González, Pablo; Muro, Claudia
2016-02-01
Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2.5 and 2.8) or by reverse osmosis (RO) (2-3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4.6-4.8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19.6%, which are higher than those achieved using the traditional 'Requesón' process.
Improvements in the Flavour of Soy Cheese
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Naveed Ahmad
2008-01-01
Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.
Schirmer, B C T; Heir, E; Møretrø, T; Skaar, I; Langsrud, S
2013-10-01
The background microbiota of 5 Norwegian small-scale cheese production sites was examined and the effect of the isolated strains on the growth and survival of Listeria monocytogenes was investigated. Samples were taken from the air, food contact surfaces (storage surfaces, cheese molds, and brine) and noncontact surfaces (floor, drains, and doors) and all isolates were identified by sequencing and morphology (mold). A total of 1,314 isolates were identified and found to belong to 55 bacterial genera, 1 species of yeast, and 6 species of mold. Lactococcus spp. (all of which were Lactococcus lactis), Staphylococcus spp., Microbacterium spp., and Psychrobacter sp. were isolated from all 5 sites and Rhodococcus spp. and Chryseobacterium spp. from 4 sites. Thirty-two genera were only found in 1 out of 5 facilities each. Great variations were observed in the microbial background flora both between the 5 producers, and also within the various production sites. The greatest diversity of bacteria was found in drains and on rubber seals of doors. The flora on cheese storage shelves and in salt brines was less varied. A total of 62 bacterial isolates and 1 yeast isolate were tested for antilisterial activity in an overlay assay and a spot-on-lawn assay, but none showed significant inhibitory effects. Listeria monocytogenes was also co-cultured on ceramic tiles with bacteria dominating in the cheese production plants: Lactococcus lactis, Pseudomonas putida, Staphylococcus equorum, Rhodococcus spp., or Psychrobacter spp. None of the tested isolates altered the survival of L. monocytogenes on ceramic tiles. The conclusion of the study was that no common background flora exists in cheese production environments. None of the tested isolates inhibited the growth of L. monocytogenes. Hence, this study does not support the hypothesis that the natural background flora in cheese production environments inhibits the growth or survival of L. monocytogenes. Copyright © 2013 American
Storage temperature: A factor of shelf life of dairy products
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Memiši Nurgin R.
2014-01-01
Full Text Available An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8°C and elevated temperatures (14°C within their shelf life. Samples of fermented milk products were tested during 25 days, samples of cheese spread products over 80 days, while soft white cheese samples were analyzed during a storage period of 100 days. In the defined study periods, depending on the type of product, pH and aw value of the product, as well as sensory analysis (odor, taste, color and consistency, along with microbiological safety, were investigated. The investigations were performed in accordance with national legislation. The results indicate that the products stored at 14°C showed significant acidity (lower pH value, changed sensory properties, and had an increased number of aerobic bacteria. [Projekat Ministarstva nauke Republike Srbije, br. III 46009: Improvement and development of hygienic and technological procedures in production of foodstuffs of animal origin with the aim of producing high-quality and safe products competitive on the global market
[Formation of nitrosamines in cheese products].
Klein, D; Keshavarz, A; Lafont, P; Hardy, J; Debry, G
1980-01-01
Several strains of micromycetes used as fermentation agents in the cheese industry or having led to accidents during cheese making are able to favor the formation of nitrosamines in 60% of the cases. The concentrations observed are similar to those found by other authors with other microorganisms. The results obtained in a semi-synthetic medium are checked during the ripening of experimental camembert type cheese made from milk containing nitrates and cultured with a strain of Penicillium camemberti, which favors very much the synthesis of nitrosamines. The amount of nitrosodimethylamine formed in this cheese increases from 5 to 20 ppb during ripening. A tentative explanation of the mechanism of formation is outlined.
Mold Flora of Traditional Cheeses Produced in Turkey
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Musa Yalman
2016-11-01
Full Text Available In our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. They are produced traditionally in Mediterrian, Central and Eastern Anatolia regions. Molds that grow spontaneously in cheeses could create public health risk because of their secondary metabolites. Penicillium spp. are the most isolated mold from these cheeses and Penicillium roqueforti is determined as the dominant species. Furthermore, Aspergillus, Alternaria, Mucor, Geotrichum, Cladosporium species have been isolated. It is very important to control the ripening conditions and starter strain selection since some strains were reported as mycotoxin producers. In this review, it has been tried to give general information about traditional production of mold-ripened cheese in Turkey and the mold flora found in traditional cheeses. In addition, public health risk of these cheeses is reported.
Water mobility and thermal properties of smoked soft cheese
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Hanna Maria Baranowska
2017-01-01
Full Text Available The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions in the cheese. This study was complemented by NMR measurements of the organization and distribution of the aqueous phase within the emulsions constituting the cheese. The smoked and unsmoked cheeses were characterized by similar compositions in terms of protein (19.08-19.12 g∙100 g-1, fat (18.86-19.02 g∙100 g-1, and water content (59.86-60.27 g∙100 g-1. The water activity was higher in the unsmoked cheese (aw = 0.9736 than in the smoked cheese (aw = 0.9615. This result was confirmed by DSC (higher ice melting enthalpy and NMR (higher T1 value measurements. The smoking process led to differences in the distribution and binding of water to the lipid-protein matrix of the cheese. There was more non-freezed bound water in the smoked cheese which resulted in a more fragile and loosened structure in the smoked cheese than the unsmoked, which manifested in lower values of stretching and meltability. The meltability of the mozzarella smoked cheese was 1.5 times less than that of the unsmoked cheese (tube test and Schreiber test.
Sources and Amounts of Animal, Dairy, and Plant Protein Intake of US Adults in 2007–2010
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Stefan M. Pasiakos
2015-08-01
Full Text Available Dietary guidelines suggest consuming a mixed-protein diet, consisting of high-quality animal, dairy, and plant-based foods. However, current data on the distribution and the food sources of protein intake in a free-living, representative sample of US adults are not available. Data from the National Health and Nutrition Examination Survey (NHANES, 2007–2010, were used in these analyses (n = 10,977, age ≥ 19 years. Several US Department of Agriculture (USDA databases were used to partition the composition of foods consumed into animal, dairy, or plant components. Mean ± SE animal, dairy, and plant protein intakes were determined and deciles of usual intakes were estimated. The percentages of total protein intake derived from animal, dairy, and plant protein were 46%, 16%, and 30%, respectively; 8% of intake could not be classified. Chicken and beef were the primary food sources of animal protein intake. Cheese, reduced-fat milk, and ice cream/dairy desserts were primary sources of dairy protein intake. Yeast breads, rolls/buns, and nuts/seeds were primary sources of plant protein intake. This study provides baseline data for assessing the effectiveness of public health interventions designed to alter the composition of protein foods consumed by the American public.
Industrial energy conservation by methane fermentation
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Wise, D L
1981-11-01
An engineering study was conducted to evalutate the possibility of making an entire dairy cooperative self-sufficient by methane fermentation of the whey permeate from the cheese plant and the dairy cattle manure from the dairy farms to fuel gas. A cooperative consisting of 284 dairy farms and one central cheese plant producing 9.5 Gg of cheese annually was used as the basis for evaluation. The feasibility was evaluated at four practical levels of technology. Preliminary economic analysis revealed that the cost of methane was competitive with current prices for purchased fuel. (Refs. 29).
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing
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Mara V. Galmarini
2018-02-01
Full Text Available The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais and three cheeses (Comté, Époisses, Chaource were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL. Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations, bitter (six out of nine and astringent (five out of nine. Positive TDL were more varied (a total of 10 descriptors and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.
Bacteriological studies on Limburger cheese
El-Erian, A.F.M.
1969-01-01
A study has been made of the ripening process of Limburger cheese, including microbiological investigations of the surface flora and chemical analyses of the cheese during the different stages of ripening. The microbial flora was studied both qualitatively and quantitatively. In addition to theDEFF Research Database (Denmark)
Christiansen, Pia
Growth of Clostridium, originating mainly from silage, may cause serious late blowing defects in semi-hard cheeses during ripening. In the present project, the possibilities were investigated to use anticlostridial non-starter Lactobacillus (mainly Lb. paracasei), isolated from Danish semi......-hard cheeses of high quality, as protective adjunct cultures against clostridia activities in silage and cheese. Screening for anticlostridial activity among non-starter Lactobacillus isolates against selected Clostridium strains showed that almost half (44%) of the naturally occurring non......-starter Lactobacillus in Danish semi-hard cheeses possessed anticlostridial activities and 10% possessed a broad anticlostridial activity, and these were selected for further investigations. Antagonistic antimicrobial interactions between some of the selected anticlostridial Lactobacillus strains were demonstrated...
Ramírez-Rivera, Emmanuel de Jesús; Díaz-Rivera, Pablo; Guadalupe Ramón-Canul, Lorena; Juárez-Barrientos, José Manuel; Rodríguez-Miranda, Jesús; Herman-Lara, Erasmo; Prinyawiwatkul, Witoon; Herrera-Corredor, José Andrés
2018-04-25
The aim of this research was to compare the performance and sensory profiling of a panel of artisanal cheese producers against a trained panel and their relationship to consumer liking (external preference mapping). Performance was analyzed statistically at an individual level using the Fisher's test (F) for discrimination, the mean square error for repeatability, and Manhattan plots for visualizing the intra-panel homogeneity. At group level, performance was evaluated using ANOVA. External preference mapping technique was applied to determine the efficiency of each sensory profile. Results showed that the producers panel was discriminant and repetitive with a performance similar to that of the trained panel. Manhattan plots showed that the performance of artisanal cheese producers was more homogeneous than trained panelists. The correlation between sensory profiles (Rv = 0.95) demonstrated similarities in the generation and use of sensory profiles. The external preference maps generated individually with the profiles of each panel were also similar. Recruiting individuals familiar with the production of artisanal cheeses as panelists is a viable strategy for sensory characterization of artisanal cheeses within their context of origin because their results were similar to those from the trained panel and can be correlated with consumer liking data. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Marketing of the autochthonous dried cheese in Zagreb region
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Marija Radman
2004-04-01
Full Text Available The demand for specific, value added food products is constantlyincreasing. In order to prepare such products for the market it is necessary to understand consumers’ attitudes and preferences towards food products. Dried cheese, one of the traditional products of wider Zagreb region is produced nowadays exclusively on the family farms without proper control of the used inputs and final product, and without any marketing activities. It is possible to add value and to increase the control of dried cheese production bydeveloping county brand of the cheese. The introduction of county brand of dried cheese in the market requires very good preparation in terms of fulfilling consumers’ needs and wishes. In this paper the results of the consumer survey are presented and could be used for the determination of the technological parameters of production and especially for marketing of the cheese and its distribution. The results showed that majority of the consumers prefer harder, compact, bright yellow cheese, with less intensive odour, packed in transparent plastic foil. Certain number of the respondents confused dried cheese with other cheeses sold in the market and therefore it is necessary to educate consumers about dried cheese and its characteristics compared to other cheeses.
Molognoni, Luciano; de Sá Ploêncio, Leandro Antunes; Valese, Andressa Camargo; De Dea Lindner, Juliano; Daguer, Heitor
2016-01-15
In this work, a simplified extraction and short time of analysis method for the simultaneous determination of natamycin, nisin and sorbic acid in cheeses and cream by reverse phase liquid chromatography-electrospray-tandem mass spectrometry was developed. Full validation was performed according to the Commission Decision 2002/657/EC criteria and method applicability was checked on several samples, aiming to inspect their compliance with regulatory limits. The method was linear in the concentration ranges of 0-10mg kg(-1) (natamycin), 0-25mg kg(-1) (nisin) and 0 20mg kg(-1) (sorbic acid). Samples of the three most consumed types of cheese (fresh, pasta filata and ripened) in Brazil and cream (ultra high temperature and pasteurized, 20-30% fat content) were assessed. A surprising rate of non-compliance was observed, especially among ripened grated cheeses, since 80% of samples were above the maximum limit for sorbic acid with an average concentration of 2766.3±10.8mg kg(-1). Moreover, a major non-compliance for the cream samples was observed. The proposed method can be applied as an efficient tool for the inspection of preservatives in cheeses and cream. Copyright © 2015 Elsevier B.V. All rights reserved.
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Nicola Costanzo
2015-11-01
Full Text Available Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese, reduces its shelf-life and it is cause of dramatic organoleptic changes during storage. In this study we tested sonoelastography to evaluate texture changes of mozzarella cheese from buffalo milk during storage. Cheeses form local market produced in the same condition were divided in three batches and stored in different conditions: the first (B1 was stored in preserving liquid at room temperature (20°C; the second (B2 was stored without preserving liquid at 4°C; and the third (B3 was stored at 4°C in preserving liquid. In B1 sonoelastography showed a reduction of the hardness and stiffness of rind, while in B2 inelastic tissue increased its thickness. Best results were obtained in B3, where no significant difference was evidenced during storage.
Kivaria, F.M.
2006-01-01
Recently the number of milking cows has increased substantially in the Dar es Salaam region due to an increasing demand for fresh milk in this densely populated urban centre. It is estimated that there are 1,765 smallholder dairy herds with 8,233 improved dairy animals in and around the Dar es
Fluorometric determination of histamine in cheese.
Chambers, T L; Staruszkiewicz, W F
1978-09-01
Thirty-one samples of cheese obtained from retail outlets were analyzed for histamine, using an official AOAC fluorometric method. The types of cheese analyzed and the ranges of histamine found were: colby, 0.3--2.8; camembert, 0.4--4.2; cheddar, 1.2--5.8; gouda, 1.3--2.4; provolone, 2.0--23.5; roquefort, 1.0--16.8; mozzarella 1.6--5.0; and swiss, 0.4--250 mg histamine/100 g. Ten of the 12 samples of swiss cheese contained less than 16 mg histamine/100 g. The remaining 2 samples which contained 116 and 250 mg histamine/100 g were judged organoleptically to be of poor quality. An investigation of one processing facility showed that the production of histamine in swiss cheese may have been a result of a hydrogen peroxide/low temperature treatment of the milk supply. Recovery of histamine added to methanol extracts of cheese ranged from 93 to 105%. Histamine content was confirmed by high pressure liquid chromatographic analysis of the methanol extracts.
[Yeast microbiota in artisanal cheeses from Corrientes, Argentina].
Cardozo, Marina C; Fusco, Ángel J V; Carrasco, Marta S
The artisanal cheese from Corrientes (from the Spanish acronym QAC-Queso Artesanal de Corrientes/Artisanal Cheese from Corrientes) is a soft cheese elaborated with raw cow milk and an artisanal coagulant agent. Lactic bacteria contitute the main flora of this cheese although yeasts are also present in high quantities as secondary microbiota and might play a relevant role in cheese ripening. The aim of this work was to evaluate yeast occurrence during QAC elaboration and ripening, and the effect of seasonal variation. Yeasts were isolated and purified from raw materials and cheese at different ripening stagesl elaborated during the different seasons. Yeast sample counts were in the order of 10 3 - 10 7 UFC/ml o UFC/g. Ninety yeast strains were classified: 9 from milk, 28 from the coagulant agent, 10 from curd and 43 from cheese. Candida predominated in milk samples while other yeast genera had low incidence. Candida also predominated in the coagulant agent samples, followed by genera Myxozyma and Debaryomyces. The isolates obtained from cheese belonged to the same genera predominating in the coagulant agent, and showed the same order of prevalence. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.
Amino acid catabolism by Lactobacillus helveticus in cheese
DEFF Research Database (Denmark)
Kananen, Soila Kaarina
Amino acid catabolism is the final step in the conversion of caseins to flavour compounds and a part of a complex combination of biochemical pathways in cheese flavour formation. Lactobacillus helveticus is a thermophilic lactic acid bacterium that is used in cheese manufacture as a primary starter...... culture or as an adjunct culture. It has shown high proteolytic activities in conversion of caseins to peptides and further to amino acids and flavour compounds. Better understanding of the enzyme activity properties and the influence of different properties on final cheese flavour is favourable...... for developing new cheese products with enhanced flavour. The aim of this Ph.D. study was to investigate the importance of strain variation of Lb. helveticus in relation flavour formation in cheese related to amino acid catabolism. Aspects of using Lb. helveticus as starter as well as adjunct culture in cheese...
Evolution of phospholipid contents during the production of quark cheese from buttermilk.
Ferreiro, T; Martínez, S; Gayoso, L; Rodríguez-Otero, J L
2016-06-01
We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
Directory of Open Access Journals (Sweden)
Cristina Anamaria Semeniuc
2015-11-01
Full Text Available This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points, followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points, and whey cheese with 2% pine nuts (7.3 points. Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese samples.
Emulsifying salt increase stability of cheese emulsions during holding
DEFF Research Database (Denmark)
Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla
2015-01-01
In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction...... of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C......, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance....
Improving quality of some types of cheese by gamma irradiation
International Nuclear Information System (INIS)
Sallam, E.M.E.A
2010-01-01
The use of ionizing radiation as a food preservation technique has been recognized for many years as a means to reduce food losses, improve food safety, and extend shelf life. Furthermore, irradiation can be an effective way of reducing the incidence of food borne disease and treating a variety of potential problems in food supplies. The treatment of food with ionizing radiation is one of the most thoroughly researched techniques available to the food processing industry. In view of the afore mentioned the objective of this study were to study the effect of irradiation time and dose on Ras cheese quality, investigate the effect of irradiation after ripening on cheese quality and possibility of prolonging the shelf-life of Ras cheese, study the effect of irradiation dose on Kareish cheese quality and its shelf- life and to monitor the chemical, microbiological and sensory changes during ripening and storage of Ras and Kareish cheeses .The results of this study will be presented in three parts: Part I: Effect of irradiation dose and time on some properties of Ras cheese:Part II: Effect of irradiation on some properties during storage of ripened Ras cheese.Part III: Effect of irradiation on the quality and shelf-life of Kareish cheese: It could be concluded that irradiation caused a significant reduction of cheese ripening indices, and count of total viable,proteolytic, lipolytic bacteria and mould and yeast. Using irradiation doses of 3 and 4 kGy were able to stop the ripening factors and these safety dose were used to prevent the ripened Ras cheese irradiation of ripened Ras cheese has been prolonged the shelf-life of Ras cheese to about 32 months compared with control cheese, which showed only 18 months. The obtained results revealed that the best irradiation treatment was at the end of ripening period. Also safety irradiation of Kareish cheese has been prolonged the shelf-life of Kareish cheese to about 54 days compared with 12 days only control cheese.
Assessment of Small-scale Buffalo Milk Dairy Production-A Premise for a Durable Development
Directory of Open Access Journals (Sweden)
Marian MIHAIU
2012-05-01
Full Text Available Buffalo husbandry is an important source of income for a number of small-scale producers in Romania that is why an assessment of its products quality is much needed for improvement and evaluation of their vulnerability to international competition. In order to ascertain possible developments in the buffalo dairy sector and to broadly identify areas of intervention that favor small-scale dairy producers, the study examined the potential to improve buffalo milk production by evaluating its authenticity and hygienic quality. The methods used involved the molecular testing (PCR-technique for identifying cow, sheep or goat DNA in the dairy products samples collected from the small-scale producers market. The hygienic quality of these samples was determined through classical microbiology methods, highly developed techniques (Trek System and PCR for bacterial species confirmation. The results showed that a high percent (65%, from the products found were adulterated with other species milk, mostly cow milk. The most commonly falsified buffalo dairy products were the cheese and the traditional product telemea. The prevalence of the bacterial species identified belonged to Listeria innocua and Listeria welshmeri. The conclusion of this study is the need of a durable development system in this particular dairy chain to improve and assure the authenticity and quality of the small-scale producers products and their reliability for the consumers.
Assessment of Small-scale Buffalo Milk Dairy Production-A Premise for a Durable Development
Directory of Open Access Journals (Sweden)
Marian MIHAIU
2012-05-01
Full Text Available Buffalo husbandry is an important source of income for a number of small-scale producers in Romania that is why an assessment of its� product�s quality is much needed for improvement and evaluation of their vulnerability to international competition. In order to ascertain possible developments in the buffalo dairy sector and to broadly identify areas of intervention that favor small-scale dairy producers, the study examined the potential to improve buffalo milk production by evaluating its authenticity and hygienic quality. The methods used involved the molecular testing (PCR-technique for identifying cow, sheep or goat DNA in the dairy products� samples collected from the small-scale producers market. The hygienic quality of these samples was determined through classical microbiology methods, highly developed techniques (Trek System and PCR for bacterial species confirmation. The results showed that a high percent (65%, from the products found were adulterated with other species milk, mostly cow milk. The most commonly falsified buffalo dairy products were the cheese and the traditional product �telemea�. The prevalence of the bacterial species identified belonged to Listeria innocua and Listeria welshmeri. The conclusion of this study is the need of a durable development system in this particular dairy chain to improve and assure the authenticity and quality of the small-scale producers� products and their reliability for the consumers.
Meneses, Yulie E; Flores, Rolando A
2016-05-01
Water scarcity is threatening food security and business growth in the United States. In the dairy sector, most of the water is used in cleaning applications; therefore, any attempt to support water conservation in these processes will have a considerable effect on the water footprint of dairy products. This study demonstrates the viability for recovering good quality water from whey, a highly pollutant cheese-making by-product, to be reused in cleaning-in-place systems. The results obtained in this study indicate that by using a combined ultrafiltration and reverse osmosis system, 47% of water can be recovered. This system generates protein and lactose concentrates, by-products that once spray-dried fulfill commercial standards for protein and lactose powders. The physicochemical and microbiological quality of the recovered permeate was also analyzed, suggesting suitable properties to be reused in the cleaning-in-place system without affecting the quality and safety of the product manufactured on the cleaned equipment. A cost analysis was conducted for 3 cheese manufacturing levels, considering an annual production of 1, 20, and 225 million liters of whey. Results indicate the feasibility of this intervention in the dairy industry, generating revenues of $0.18, $3.05, and $33.4 million per year, respectively. The findings provide scientific evidence to promote the safety of reuse of reconditioned water in food processing plants, contributing to building a culture of water conservation and sustainable production throughout the food supply chain. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Energy Technology Data Exchange (ETDEWEB)
Anon.
1996-12-31
Recently, Chalifoux Dairy of Sorel, Quebec, invested, with the help of Hydro-Quebec, in three new technologies to increase the energy efficiency of the production line. A summary of these technological improvements was presented. The three new technologies were induction heating pasteurization, ultraviolet sterilization and ultrafiltration. Ultra-high temperature (UHT) induction heating is now used to pasteurize cream and chocolate milk. This new pasteurization method has reduced product returns from 5 per cent to nil. UHT cream is packaged in small disposable containers that are previously sterilized by a radiant ultraviolet source. An ultrafiltration method also has been implemented for production of specialty cheese at the dairy. This process yields 20 per cent more production with 30 per cent less energy than traditional methods. Hydro-Quebec assisted Chalifoux Dairy with a subsidy of $596,000 for these energy-efficiency modifications.
Growth of Pseudomonas spp. in cottage cheese
DEFF Research Database (Denmark)
Østergaard, Nina Bjerre; Dalgaard, Paw
Cottage cheese is a mixture of cheese curd with pH 4.5-4.8 and an uncultured or cultured cream dressing with a pH as high as 7.0. This results in a final product with microenvironments and a bulk pH of about 4.8 to 5.5. As for other lightly preserved foods microbial contamination and growth...... of spoilage microorganisms in cottage cheese can cause undesirable alterations in flavour, odour, appearance and texture. Contamination and growth of psychrotolerant pseudomonads including Pseudomonas fragi and Pseudomonas putida has been reported for cottage cheese but the influence of these bacteria...... on product spoilage and shelf-life remains poorly described. The present study used a quantitative microbial ecology approach to model and predict the effect of product characteristics and storage conditions on growth of psychrotolerant pseudomonads in cottage cheese. The effect of temperature (5-15˚C) and p...
Li, Jing; Zheng, Yi; Xu, Haiyan; Xi, Xiaoxia; Hou, Qiangchuan; Feng, Shuzhen; Wuri, Laga; Bian, Yanfei; Yu, Zhongjie; Kwok, Lai-Yu; Sun, Zhihong; Sun, Tiansong
2017-01-09
In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy. Across the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference. Our results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal
Survival of foot-and-mouth disease virus in cheese.
Blackwell, J H
1976-09-01
Persistence of foot-and-mouth disease virus during the manufacture of Cheddar, Mozzarella, Camembert cheese prepared from milk of cows experimentally infected with the virus was studied. Cheese samples were made on a laboratory scale with commercial lactic acid starter cultures and the microbial protease MARZYME as a coagulant. Milk was heated at different temperatures for different intervals before it was made into cheese. Food-and-mouth disease virus survived the acidic conditions of Cheddar and Camembert cheese processing but not that of Mozzarella. Foot-and-mouth disease virus survived processing but not curing for 30 days in Cheddar cheese preparaed from heated milk. However, the virus survived curing for 60 days but not for 120 days in cheese (pH 5) prepared from unheated milk. Foot-and-mouth disease virus survived in Camembert cheese (pH 5) for 21 days at 2 C but not for 35 days.
21 CFR 133.173 - Pasteurized process cheese food.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...
Galactomyces geotrichum - moulds from dairy products with high biotechnological potential.
Grygier, Anna; Myszka, Kamila; Rudzińska, Magdalena
2017-01-01
The article reviews the properties of the Galactomyces geotrichum species, the mould that is most important for the dairy industry. G. geotrichum mould has been isolated from milk, cheeses and alcoholic beverage. Its presence in food products makes it possible to obtain a characteristic aroma and taste, which corresponds to the needs and preferences of consumers. G. geotrichum plays an important role in ecology, where the mould is employed for the degradation of various hazardous substances and wastewater treatment. It has also been found to have potential for biofuel production. In addition to this, G. geotrichum can be applicable in two further major areas: agriculture and health protection.
An assessment of iodine in cheese in Macedonia
International Nuclear Information System (INIS)
Bogdanov, Bogdan; Gonev, Mihail; Tadzher, Isak S.
1998-01-01
We assessed some products in Macedonian food containing iodine: milk, bread, eggs, iodized salt. These nutritional items are deficient in iodine compared to western technology of,food preparation. Cheese prepared as white cheese from sheep and cow's milk is a much-used nutritional product. According to the Central Macedonian Statistical Bureau at the. Ministry of Health the laboratory measured iodine dosage in order to have an estimation of what the contribution of cheese is in the daily Macedonian diet. The collection of cheese was independently performed by the food inspectors in all regions of Macedonia. In June 1998 all specimens were in the laboratory. Macedonian white cheese has 57 micro g/dl iodine. In comparison to other nutritional items as milk, eggs and bread with a low contingent of iodine, the Macedonian cheese covers a good part of daily iodine necessity. We present our results with a brief comment on iodine metabolism. (Original)
Response of Edam cheese to non-destructive impact
Directory of Open Access Journals (Sweden)
Šárka Nedomová
2009-01-01
Full Text Available The behaviour of the Edam cheese during its maturation under dynamic loading has been studied. The block of tested cheese has been loaded by the impact of an aluminium bar. The force between bar and cheese has been recorded. The surface displacements as well as the surface velocities have been obtained at the different points from the point of the bar impact using of the laser vibrometers. Response functions have been evaluated both in the time and frequency domains. It has been found that the degree of the cheese maturity is well characterized by the attenuation of the surface displacement maximum. This maturation is also described by the maximum of the impact force. The spectral analysis of the response functions revealed that there was a dominant frequency, which depends only on the degree of the cheese maturity. The developed method represents a promising procedure for the continuous recording of the cheese ripening.
Pega, J; Rizzo, S; Pérez, C D; Rossetti, L; Díaz, G; Ruzal, S M; Nanni, M; Descalzo, A M
2016-09-02
The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms is critical for optimal elaboration and for providing potential probiotic benefits. Phytosterols are plant lipophilic triterpenes that have been used for the design of functional dairy products because of their ability to lower serum cholesterol levels in humans. However, their effect on the starter culture behavior during cheesemaking has not yet been studied. Here, we followed DNA and RNA kinetics of the bacterium Streptococcus thermophilus, an extensively used dairy starter with probiotic potential, during industrial production of a functional, semi-soft, reduced-fat cheese containing phytosterol esters and alpha-tocopherol as bioactive compounds. For this purpose, real-time quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) assays were optimized and applied to samples obtained during the manufacture and ripening of functional and control cheeses. An experimental set-up was used to evaluate the detection threshold of free nucleic acids for extraction protocols based on pelleted microorganisms. To our knowledge, this straight-forward approach provides the first experimental evidence indicating that DNA is not a reliable marker of cell integrity, whereas RNA may constitute a more accurate molecular signature to estimate both bacterial viability and metabolic activity. Compositional analysis revealed that the bioactive molecules were effectively incorporated into the cheese matrix, at levels considered optimal to exert their biological action. The starter S. thermophilus was detected by qPCR and RT-qPCR during cheese production at the industrial level, from at least 30min after its inoculation until 81days of ripening, supporting the possible role of this species in shaping organoleptic profiles. We also showed for the first time that
21 CFR 133.147 - Grated American cheese food.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Grated American cheese food. 133.147 Section 133.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized...
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Rincon-Delgadillo, M I; Lopez-Hernandez, A; Wijaya, I; Rankin, S A
2012-03-01
Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This buttery aroma results, in part, from the presence of the vicinal dicarbonyl, diacetyl, which imparts a high level of buttery flavor notes and is a key component of SDL. Diacetyl (2,3-butanedione) is a volatile product of citrate metabolism produced by certain bacteria, including Lactococcus lactis ssp. diacetylactis and Leuconostoc citrovorum. In the United States, SDL are regarded as generally recognized as safe ingredients, whereby usage in food products is limited by good manufacturing practices. Recently, diacetyl has been implicated as a causative agent in certain lung ailments in plant workers; however, little is published about the volatile composition of SDL and the levels of diacetyl or other flavoring components in finished dairy products. The objective of this work was to characterize the volatile compounds of commercial SDL and to quantitate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in 18 SDL samples and 24 selected dairy products. Headspace volatiles were assessed using a solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. In addition to diacetyl (ranging from 1.2 to 22,000 μg/g), 40 compounds including 8 organic acids, 4 alcohols, 3 aldehydes, 7 esters, 3 furans, 10 ketones, 2 lactones, 2 sulfur-containing compounds, and 1 terpene were detected in the SDL. A total of 22 food samples were found to contain diacetyl ranging from 4.5 to 2,700 μg/100g. Other volatile compounds, including acetaldehyde, acetic acid, acetoin, benzaldehyde, butyric acid, formic acid, furfural, 2,3-heptanedione, 2,3-pentanedione, and propanoic acid, were also identified and quantified in SDL
Barrubés, Laura; Babio, Nancy; Mena-Sánchez, Guillermo; Toledo, Estefania; Ramírez-Sabio, Judith B; Estruch, Ramón; Ros, Emilio; Fitó, Montserrat; Arós, Fernando; Fiol, Miquel; Santos-Lozano, José Manuel; Serra-Majem, Lluís; Pintó, Xavier; Martínez-González, Miguel Ángel; Sorlí, José Vicente; Basora, Josep; Salas-Salvadó, Jordi
2018-04-16
Prospective studies have reported an inverse association between the consumption of total dairy products and milk and the risk of colorectal cancer (CRC). Nonetheless, there is little and inconsistent evidence regarding subtypes of dairy product and CRC risk. We assessed the associations between the consumption of total dairy products, their different subtypes and CRC risk in older Mediterranean individuals at high cardiovascular risk. We analyzed data from 7,216 men and women (55-80 years) without CRC at baseline from the PREvención con DIeta MEDiterránea study. Individuals were recruited between 2003 and 2009 and followed up until December 2012. At baseline and yearly thereafter, consumption of total and specific dairy products was assessed using a validated 137-item food-frequency questionnaire. Cox proportional hazards ratios (HRs) of CRC incidence were estimated for tertiles of mean consumption of dairy products during the follow-up. During a median [interquartile range] follow-up of 6.0 [4.4-7.3] years, we documented 101 incident CRC cases. In the multivariable-adjusted models, HRs and 95% confidence intervals (CIs) of CRC for the comparison of extreme tertiles of total dairy product and low-fat milk consumption were 0.55 (95% CI: 0.31-0.99; p-trend = 0.037) and 0.54 (95% CI: 0.32-0.92; p-trend = 0.022), respectively. No significant associations with other dairy products (whole-fat and low-fat dairy products; total, low-fat and whole-fat yogurt; cheese; total, low-fat and whole-fat milk; concentrated full-fat dairy products, sugar-enriched dairy products and fermented dairy products) were found. A high consumption of total dairy products and low-fat milk was significantly associated with a reduced CRC risk. © 2018 UICC.
Proteolysis and consistency of Meshanger cheese
Jong, de L.
1978-01-01
Proteolysis in Meshanger cheese, estimated by quantitative polyacrylamide gel electrophoresis is discussed. The conversion of α s1 -casein was proportional to rennet concentration in the cheese. Changes in consistency, after a maximum, were correlated to breakdown ofSampling and farm stories prompt consumers to buy specialty cheeses
Reed, Barbara A.; Bruhn, Christine M.
2003-01-01
California specialty cheese makers need information on what drives product sales so they can effectively market their products. Focus group and telephone research revealed that specialty cheese consumers have a strong preference for sampling cheese before making a purchase. Consumers also rely heavily on staff recommendations to select cheese. They appreciate unlimited sampling in an unhurried, low-pressure environment. Specialty cheese consumers consider themselves “food experimenters”; they...
Gadotti, Tábata Natal; Norde, Marina Maintinguer; Rogero, Marcelo Macedo; Fisberg, Mauro; Fisberg, Regina Mara; Oki, Erica; Martini, Lígia Araújo
2018-04-01
The aim of this study was to investigate the association between dairy product consumption and plasma inflammatory biomarkers levels among a representative sample of Brazilian adults from São Paulo City. Data were acquired from the Health Survey for São Paulo, a cross-sectional population-based study. All individuals 20 to 59 y of age with complete food consumption information (24-h dietary recall and food frequency questionnaire) and blood sample analysis were included (N = 259). The sample was separated into two groups according to systemic inflammatory pattern considering plasma levels of C-reactive protein; tumor necrosis factor-α; soluble intracellular adhesion molecule; soluble vascular cell adhesion molecule, monocyte chemoattractant protein; interleukin-1β, -6, -8, -10, and -12; adiponectin; leptin; and homocysteine. Multiple logistic regression tests were conducted to estimate the odds ratio for the inflammatory cluster across tertiles of dairy consumption. When adjusted by age, smoking status, and energy intake the odds ratio for the inflammatory cluster group in the highest tertile of yogurt consumption was 0.34 (95% confidence interval [CI], 0.14-0.81) relative to the reference tertile, demonstrating also a linear effect (P trend = 0.015). Cheese consumption exhibited an odds ratio of 2.49 (95% CI, 1.09-5.75) relative to the reference. Increasing yogurt consumption might have a protective effect on inflammation, whereas cheese consumption appears to be associated with a proinflammatory status. The results of the present study aggregate a new perspective on existing evidence demonstrating the importance of assessing the contribution of dairy products on diet and their effect on the development of non-communicable diseases and associated risk factors. Copyright © 2017. Published by Elsevier Inc.
DEFF Research Database (Denmark)
Sørensen, Karina Vejrum; Thorning, Tanja K; Astrup, Arne
2014-01-01
increased more with the consumption of both the milk (5.2 ± 0.4 g/d) and cheese (5.7 ± 0.4 g/d) diets than with the control diet (3.9 ± 0.3 g/d) (P triglycerides, and lipid ratios did not differ. CONCLUSIONS: Compared...
Sardina, Maria Teresa; Tortorici, Lina; Mastrangelo, Salvatore; Di Gerlando, Rosalia; Tolone, Marco; Portolano, Baldassare
2015-08-01
In livestock, breed assignment may play a key role in the certification of products linked to specific breeds. Traceability of farm animals and authentication of their products can contribute to improve breed profitability and sustainability of animal productions with significant impact on the rural economy of particular geographic areas and on breed and biodiversity conservation. With the goal of developing a breed genetic traceability system for Girgentana dairy products, the aim of this study was to identify specific microsatellite markers able to discriminate among the most important Sicilian dairy goat breeds, in order to detect possible adulteration in Girgentana dairy products. A total of 20 microsatellite markers were analyzed on 338 individual samples from Girgentana, Maltese, and Derivata di Siria goat breeds. Specific microsatellite markers useful for traceability of dairy products were identified. Eight microsatellite markers showed alleles present at the same time in Maltese and Derivata di Siria and absent in Girgentana and, therefore, they were tested on DNA pools of the three breeds. Considering the electropherograms' results, only FCB20, SRCRSP5, and TGLA122 markers were tested on DNA samples extracted from cheeses of Girgentana goat breed. These three microsatellite markers could be applied in a breed genetic traceability system of Girgentana dairy products in order to detect adulteration due to Maltese and Derivata di Siria goat breeds. Copyright © 2015 Elsevier Ltd. All rights reserved.
Rückerl, I; Muhterem-Uyar, M; Muri-Klinger, S; Wagner, K-H; Wagner, M; Stessl, B
2014-10-17
The aim of this study was to analyze the changing patterns of Listeria monocytogenes contamination in a cheese processing facility manufacturing a wide range of ready-to-eat products. Characterization of L. monocytogenes isolates included genotyping by pulsed-field gel electrophoresis (PFGE) and multi-locus sequence typing (MLST). Disinfectant-susceptibility tests and the assessment of L. monocytogenes survival in fresh cheese were also conducted. During the sampling period between 2010 and 2013, a total of 1284 environmental samples were investigated. Overall occurrence rates of Listeria spp. and L. monocytogenes were 21.9% and 19.5%, respectively. Identical L. monocytogenes genotypes were found in the food processing environment (FPE), raw materials and in products. Interventions after the sampling events changed contamination scenarios substantially. The high diversity of globally, widely distributed L. monocytogenes genotypes was reduced by identifying the major sources of contamination. Although susceptible to a broad range of disinfectants and cleaners, one dominant L. monocytogenes sequence type (ST) 5 could not be eradicated from drains and floors. Significantly, intense humidity and steam could be observed in all rooms and water residues were visible on floors due to increased cleaning strategies. This could explain the high L. monocytogenes contamination of the FPE (drains, shoes and floors) throughout the study (15.8%). The outcome of a challenge experiment in fresh cheese showed that L. monocytogenes could survive after 14days of storage at insufficient cooling temperatures (8 and 16°C). All efforts to reduce L. monocytogenes environmental contamination eventually led to a transition from dynamic to stable contamination scenarios. Consequently, implementation of systematic environmental monitoring via in-house systems should either aim for total avoidance of FPE colonization, or emphasize a first reduction of L. monocytogenes to sites where
Directory of Open Access Journals (Sweden)
Lukas Schwingshackl
Full Text Available The current state of knowledge regarding the association of dairy products and weight gain, overweight, and obesity is based on studies reporting contradicting and inconclusive results. The aim of the present study was thus to clarify the link between dairy consumption in relation to changes in anthropometric measures/adiposity by a meta-analytical approach.For the meta-analysis PubMed, EMBASE, Web of Sciences, and google scholar were searched by two independent authors up to May 2016 with no restriction to language or calendar date. Prospective cohort studies reporting about intake of dairy consumption (including milk, yogurt, cheese, butter and changes in body weight or waist circumference, risk of overweight, obesity, or weight gain were eligible. Pooled effects were calculated using a random effects model, and also a fixed effect model for sensitivity analysis. Due to the heterogeneity of statistical analytical approaches of the studies the analysis were done separately for beta-coefficients of changes in body weight and/or waist circumference per serving of dairy, for differences in weight gain/gain in waist circumference when comparing extreme categories of dairy consumption, and for odds ratios in regard to weight gain, overweight/obesity, or abdominal obesity.24 studies (27 reports met the inclusion criteria for the systematic review, and 22 studies provided sufficient data for inclusion in the meta-analysis. The meta-analysis of the five studies on changes in body weight per serving of dairy no significant results could be found for whole fat dairy and low fat dairy. However, there was inverse association between changes in body weight for each serving's increase of yogurt (beta: -40.99 gram/year, 95% CI, -48.09 to -33.88, whereas each serving's increase of cheese was positively associated (beta: -10.97 gram/year, 95% CI, 2.86 to 19.07. Furthermore, the highest dairy intake category was associated with a reduced risk of abdominal
DEFF Research Database (Denmark)
Gregersen, Vivi Raundahl; Lucey, J.A.
2016-01-01
The initial step in the manufacture of most cheese varieties involves enzymatic hydrolysis of one of the milk proteins, κ-casein. The enzyme involved is called rennet. During the primary stage, κ-casein is cleaved by rennet at the Phe105–Met106 bond, resulting in a reduction in both the net...
Rashid, Abdul Ahid; Huma, Nuzhat; Zahoor, Tahir; Asgher, Muhammad
2017-02-01
The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.
Energy consumption in the dairy industry. Analysis of 1987. Energie in zuivel. Analyse 1987
Energy Technology Data Exchange (ETDEWEB)
1988-01-01
The research on the title subject was carried out by the NOVEM (Dutch Agency for Energy and the Environment) aimed at planning energy conservation in the Dutch dairy industry for 1988. Data on the energy consumption (electric power and natural gas) were collected and are presented for: milk production on the farm; milk transport from the farm to the processing industry; cheese or butter production; production of consumption milk and derived products; production of evaporated milk; milk powder and whey powder production, and finally overall management and other products. 35 figs., 18 tabs., 1 app.
Nonfermented milk and other dairy products: associations with all-cause mortality.
Tognon, Gianluca; Nilsson, Lena M; Shungin, Dmitry; Lissner, Lauren; Jansson, Jan-Håkan; Renström, Frida; Wennberg, Maria; Winkvist, Anna; Johansson, Ingegerd
2017-06-01
Background: A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive. Objective: We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content. Design: A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity. To circumvent confounding, Mendelian randomization was applied in a subsample via the lactase LCT - 13910 C/T single nucleotide polymorphism that is associated with lactose tolerance and milk intake. Results: High consumers of nonfermented milk (≥2.5 times/d) had a 32% increased hazard (HR: 1.32; 95% CI: 1.18, 1.48) for all-cause mortality compared with that of subjects who consumed milk ≤1 time/wk. The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21). All nonfermented milk-fat types were independently associated with increased HRs, but compared with full-fat milk, HRs were lower in consumers of medium- and low-fat milk. Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negatively associated with mortality. Results were slightly attenuated by lifestyle adjustments but were robust in sensitivity analyses. Mortality was not significantly associated with the LCT -13910 C/T genotype in the smaller subsample. The amount and type of milk intake was associated with lifestyle variables. Conclusions: In the present Swedish cohort study, intakes of nonfermented milk and butter are
7 CFR 58.439 - Cheese from unpasteurized milk.
2010-01-01
... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese from unpasteurized milk. 58.439 Section 58.439... Procedures § 58.439 Cheese from unpasteurized milk. If the cheese is labeled as “heat treated”, “unpasteurized,” “raw milk”, or “for manufacturing” the milk may be raw or heated at temperatures below...
Eppert, I; Valdés-Stauber, N; Götz, H; Busse, M; Scherer, S
1997-01-01
The undefined microbial floras derived from the surface of ripe cheese which are used for the ripening of commercial red smear cheeses have a strong impact on the growth of Listeria spp. In some cases, these microbial consortia inhibit Listeria almost completely. From such undefined industrial cheese-ripening floras, linocin M18-producing (lin+) (N. Valdés-Stauber and S. Scherer, Appl. Environ. Microbiol. 60:3809-3814, 1994) and -nonproducing Brevibacterium linens strains were isolated and used as single-strain starter cultures on model red smear cheeses to evaluate their potential inhibitory effects on Listeria strains in situ. On cheeses ripened with lin+ strains, a growth reduction of L. ivanovii and L. monocytogenes of 1 to 2 log units was observed compared to cheeses ripened with lin strains. Linocin M18 activity was detected in cheeses ripened with lin+ strains but was not found in those ripened with lin strains. We suggest that production of linocin M18 contributes to the growth reduction of Listeria observed on model red smear cheeses but is unsufficient to explain the almost complete inhibition of Listeria caused by some undefined microbial floras derived from the surface of ripe cheeses. PMID:9406400
Bovolenta, S; Romanzin, A; Corazzin, M; Spanghero, M; Aprea, E; Gasperi, F; Piasentier, E
2014-12-01
The aim of this study was to analyze the volatile compounds, physicochemical characteristics, and sensory properties of Montasio, a semicooked pressed cheese, produced from the milk of the dual-purpose Italian Simmental cows grazing on alpine pastures. A total of 72 cows grazing on 2 pastures, which differed in botanical composition (nutrient-rich pasture vs. nutrient-poor pasture), received 2 different levels of supplementation (3.0 vs 1.5 kg/head per day). The experimental cheeses were produced from whole, raw milk and ripened for 60 d. Sixty-one volatile compounds, including alcohols (11), aldehydes (6), ketones (10), lactones (2), esters (6), hydrocarbons (3), carboxylic acids (6), phenolic compounds (4), monoterpenes (7), sesquiterpenes (1), sulfur compounds (4), and amines (1), were detected. The main families in terms of relative weight appeared to be carboxylic acids, esters, and alcohols. A panel of trained assessors described the experimental cheeses as having an intense color; small and evenly distributed eyes; an intense odor and flavor of milk-sour, milk, and cow; and a tender and creamy texture. The pasture type affected the volatile fraction, particularly ketones, phenolic compounds, and terpenes, which are overall higher in nutrient-poor pastures. A slight effect on the sensory analyses, in particular the effect of the cow attribute on odor and flavor, was perceived by the panelists. The cheeses produced on nutrient-rich pasture had higher b* (yellowness) index. These results were consistent with the color evaluation of the sensory panel. In addition, the pasture affected some textural attributes (adhesivity, creaminess, and granules) as perceived by the panelists. Concentrate supplementation, which is required to meet the feeding requirements of grazing cows, had no clear effect on either the volatile compounds or the sensory properties of the cheeses. Thus, at least within levels of integration adopted, it is expected not to alter the organoleptic
Viscoelasticity of Edam cheese during its ripening
Directory of Open Access Journals (Sweden)
Šárka Nedomová
2010-01-01
Full Text Available Series of the indentation of the ball (10 mm in diameter by the constant speed into blocks of Edam cheese has been conducted. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min, and the corresponding force–displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force–displacement response. The measurement has been performed for the cheeses of different stages of their maturity. The dependence of the indentation force on the penetration depth has been evaluated. This dependence can be fitted by a polynom. The indentation force decreases with cheese fat content. It increases with the loading rate. Its value also decreases with the time of the cheese ripening. The recently proposed method for the indenation of the ball into viscoelastic solids has been used for our data analysis. This procedure, which needs the use of the numeric methods, enables to obtain stress relaxation moduli, which describe the viscoelasticity of the tested materials. The obtained moduli describe the stage of the cheese maturity.
Nestel, Paul J; Mellett, Natalie; Pally, Suzana; Wong, Gerard; Barlow, Chris K; Croft, Kevin; Mori, Trevor A; Meikle, Peter J
2013-12-01
The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (Pfermented dairy diet than on that of the low-fat dairy diet (Pdairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.
Cheese Consumption and Risk Factors for Cardiovascular Disease and the Metabolic Syndrome
DEFF Research Database (Denmark)
Raziani, Farinaz
-fat cheese for 12 weeks did not modify LDL-C concentrations or MetS risk factors differently than equal amounts of reduced-fat cheese. The same was true when regular-cheese was compared with carbohydrate-rich foods, although regular-fat cheese tended to increase HDL-C concentrations compared...... that lipoprotein response is gender-specific. In men, regular-fat cheese intake reduced total LDL particle number compared with reduced-fat cheese, whereas regular-fat cheese consumption tended to increase total LDL particle number compared with reduced-fat cheese in women. Overall, the data from the large human...
Dairy product consumption and risk of hip fracture: a systematic review and meta-analysis.
Bian, Shanshan; Hu, Jingmin; Zhang, Kai; Wang, Yunguo; Yu, Miaohui; Ma, Jie
2018-01-22
Dairy product consumption may affect the risk of hip fracture, but previous studies have reported inconsistent findings. The primary aim of our meta-analysis was to examine and quantify the potential association of dairy product consumption with risk of hip fracture. We searched the databases of PubMed and EMBASE for relevant articles from their inception through April 17, 2017. The final analysis included 10 cohort studies and 8 case-control studies. Random-effects models were used to estimate the pooled risk. Subgroup and dose-response analyses were conducted to explore the relationships between the consumption of milk and the risk of hip fracture. After pooling the data from the included studies, the summary relative risk (RR) for hip fracture for highest versus lowest consumption were 0.91 (95% CI: 0.74-1.12), 0.75 (95% CI: 0.66-0.86), 0.68 (95% CI: 0.61-0. 77), 1.02 (95% CI: 0.93-1.12) for milk, yogurt, cheese, and total dairy products in cohort studies, respectively. Higher milk consumption [Odds ratio (OR), 0.71, 95% CI: 0.55-0. 91] was associated with lower risk of hip fracture for highest versus lowest consumption in case-control studies. After quantifying the specific dose of milk, the summary RR/OR for an increased milk consumption of 200 g/day was 1.00 (95% CI: 0.94-1.07), and 0.89 (95%CI: 0.64-1.24) with significant heterogeneity for cohort and case-control studies, respectively; There was a nonlinear association between milk consumption and hip fracture risk in cohort, and case-control studies. Our findings indicate that consumption of yogurt and cheese was associated with lower risk of hip fracture in cohort studies. However, the consumption of total dairy products and cream was not significantly associated with the risk of hip fracture. There was insufficient evidence to deduce the association between milk consumption and risk of hip fracture. A lower threshold of 200 g/day milk intake may have beneficial effects, whereas the effects of a higher
Factors affecting proteolytic action of Lactococcus lactis in cheese
Youssef, Y.B.
1992-01-01
Model cheeses were developed to study the behaviour of proteolytic agents involved in cheese maturation under conditions that closely resemble those in normal cheese. The models were applied to study protein breakdown by Lactococcus lactis ssp. cremoris HP , as a