WorldWideScience

Sample records for greek graviera cheese

  1. Cheese

    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...

  2. Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.

    Science.gov (United States)

    Noutsopoulos, Dimitrios; Kakouri, Athanasia; Kartezini, Eleftheria; Pappas, Dimitrios; Hatziloukas, Efstathios; Samelis, John

    2017-12-01

    This study evaluated in situ expression of the nisA gene by an indigenous, nisin A-producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16.5°C; 91% relative humidity; day 37). Total RNA was directly extracted from the cheese samples, and the expression of nisA gene was evaluated by real-time reverse transcription PCR (qRT-PCR). Agar overlay and well diffusion bioassays were correspondingly used for in situ detection of the M78 NisA+ colonies in the cheese agar plates and antilisterial activity in whole-cheese slurry samples, respectively. Agar overlay assays showed good growth (>8 log CFU/g of cheese) of the NisA+ strain M78 in coculture with the CSC and vice versa. The nisA expression was detected in CSC+M78 cheese samples only, with its expression levels being the highest (16-fold increase compared with those of the control gene) on day 1, followed by significant reduction on day 7 and almost negligible expression on day 37. Based on the results, certain intrinsic and mainly implicit hurdle factors appeared to reduce growth prevalence rates and decrease nisA gene expression, as well as the nisin A-mediated antilisterial activities of the NisA+ strain M78 postfermentation. To our knowledge, this is the first report on quantitative expression of the nisA gene in a Greek cooked hard cheese during commercial manufacturing and ripening conditions by using a novel, rarely isolated, indigenous NisA+ L. lactis subsp. cremoris genotype as costarter culture.

  3. A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.

    Science.gov (United States)

    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.

  4. Krcki cheese

    Directory of Open Access Journals (Sweden)

    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.

  5. Lecevacki cheese

    Directory of Open Access Journals (Sweden)

    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.

  6. Greek astronomy

    CERN Document Server

    Heath, Sir Thomas L

    2011-01-01

    Astronomy as a science began with the Ionian philosophers, with whom Greek philosophy and mathematics also began. While the Egyptians and Babylonians had accomplished much of astronomical worth, it remained for the unrivalled speculative genius of the Greeks, in particular, their mathematical genius, to lay the foundations of the true science of astronomy. In this classic study, a noted scholar discusses in lucid detail the specific advances made by the Greeks, many of whose ideas anticipated the discoveries of modern astronomy.Pythagoras, born at Samos about 572 B.C., was probably the first

  7. Cheese / Eero Epner

    Index Scriptorium Estoniae

    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

  8. The science of cheese

    Science.gov (United States)

    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...

  9. 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...

  10. COTTAGE CHEESE PRODUCTS FUNCTIONALITY

    Directory of Open Access Journals (Sweden)

    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.

  11. Interpretations of Greek Mythology

    NARCIS (Netherlands)

    Bremmer, Jan

    1987-01-01

    This collection of original studies offers new interpretations of some of the best known characters and themes of Greek mythology, reflecting the complexity and fascination of the Greek imagination. Following analyses of the concept of myth and the influence of the Orient on Greek mythology, the

  12. Greek management and culture

    OpenAIRE

    Giousmpasoglou, Charalampos

    2014-01-01

    This paper explores the Greek management context from various perspectives such as the national culture distinctive characteristics (i.e., dominant societal values) and the findings of research conducted on the Greek management context since the early 1980s. The overall conclusion is that Greek management is influenced by both the European/global business environment and the national/local distinctive characteristics and societal values. Based on the existing literature, it was found that unt...

  13. 21 CFR 133.146 - Grated cheeses.

    Science.gov (United States)

    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...

  14. 21 CFR 133.169 - Pasteurized process cheese.

    Science.gov (United States)

    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...

  15. Greek Gods and Heroes

    NARCIS (Netherlands)

    Peter Schoon,; Sander Paarlberg,

    2001-01-01

    Many famous en less famous myths and historic events from Greek antiquity painted by Dutch and Flemish artists from the 16th and 17th century. For the first time a broad selection of paintings and prints with subjects from Greek mythology and history are exposed. Famous painters like Rembrandt,

  16. Proteolysis in soft cheese, studied on Meshanger cheese and cheese models

    NARCIS (Netherlands)

    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 the

  17. Autochthonous cheeses of Bosnia and Herzegovina

    Directory of Open Access Journals (Sweden)

    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.

  18. Greek theories on eugenics.

    OpenAIRE

    Galton, D J

    1998-01-01

    With the recent developments in the Human Genome Mapping Project and the new technologies that are developing from it there is a renewal of concern about eugenic applications. Francis Galton (b1822, d1911), who developed the subject of eugenics, suggested that the ancient Greeks had contributed very little to social theories of eugenics. In fact the Greeks had a profound interest in methods of supplying their city states with the finest possible progeny. This paper therefore reviews the works...

  19. Greek architecture now

    DEFF Research Database (Denmark)

    Skousbøll, Karin Merete

    2006-01-01

    With the author's Scandinavian viewpoint the aim of this book has been an investigation into contemporary Greek architecture and at the same time providing an understanding for its essential characteristics based on the historic, cultural heritage of Hellas.......With the author's Scandinavian viewpoint the aim of this book has been an investigation into contemporary Greek architecture and at the same time providing an understanding for its essential characteristics based on the historic, cultural heritage of Hellas....

  20. 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...

  1. Bitter taste – cheese failure

    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.

  2. Ancient Greek Calendars

    Science.gov (United States)

    Hannah, Robert

    Greek festival calendars were in origin lunar, eventually being aligned with the sun through various lunisolar intercalary cycles. Each city-state had its own calendar, whose month names have some, little, or no similarity with those of other city-states. These names often reflect gods or festivals held in their honor in a given month, so there is an explicitly sacred character to the calendar. New Year's Day could also differ from one state to another, but generally began with the sighting of the first new moon after one of the four tropical points. Even the introduction of the Roman Julian calendar brought little uniformity to the eastern Greek calendars. The calendar is one of the elements which can assist in understanding the siting of Greek sacred structures.

  3. Greek Teachers Programme 2015

    CERN Multimedia

    Hoch, Michael

    2015-01-01

    The 3rd edition of this year's Greek Teachers Programme was co-organized by CERN Education Group and the Hellenic Physical Society and took place from 8 to 12 November 2015. The programme targets physics high-school teachers from all over Greece. It aims to help teachers inspire the next generation of scientists and engineers by motivating their students to understand and appreciate how science works at the world's largest physics laboratory, whereby increasing their interest in pursuing studies in STEM fields in secondary and post-secondary education. 33 teachers took part in this programme which comprised lectures by Greek members of the CERN scientific community, with visits to experimental facilities, hands-on activities and dedicated sessions on effective and creative ways through which participants may bring physics, particle physics and CERN closer to their school classroom. In 2015, more than 100 teachers took part in the three editions of the Greek Teachers Programme.

  4. Greek theories on eugenics.

    Science.gov (United States)

    Galton, D J

    1998-08-01

    With the recent developments in the Human Genome Mapping Project and the new technologies that are developing from it there is a renewal of concern about eugenic applications. Francis Galton (b1822, d1911), who developed the subject of eugenics, suggested that the ancient Greeks had contributed very little to social theories of eugenics. In fact the Greeks had a profound interest in methods of supplying their city states with the finest possible progeny. This paper therefore reviews the works of Plato (The Republic and Politics) and Aristotle (The Politics and The Athenian Constitution) which have a direct bearing on eugenic techniques and relates them to methods used in the present century.

  5. Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese

    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....

  6. Bacteriological studies on Limburger cheese

    NARCIS (Netherlands)

    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 the

  7. Greek and Roman Myths.

    Science.gov (United States)

    Carr, Fredella; Faggionato, Michael

    Designed for use with the text "Greek and Roman Myths," this junior high school learning activity packet introduces students to mythology and examines the influence of myths on contemporary culture. Over 20 exercises, tagged to specific readings in the text, cover identification of the major gods, the Prometheus myth, the Atlas myth,…

  8. Greek & Roman Mythology.

    Science.gov (United States)

    Bigelow, Alma

    Activities and background information on Greek and Roman mythology are presented. The unit is designed for eighth graders, but many of the activities can be modified for other grade levels. The unit includes: (1) a content outline; (2) a list of instructional materials including suggested textbooks, teacher-prepared materials, and resource…

  9. Reconsiderations about Greek homosexualities.

    Science.gov (United States)

    Percy, William Armstrong

    2005-01-01

    Focusing his analysis on (mostly Athenian) vase paintings of the sixth- and early fifth-century and on a handful of texts from the late fifth- and early fourth-century (again Athenian), Dover depicted the pederastic relationship of erastes (age 20 to 30) and eromenos (age 12-18) as defined by sexual roles, active and passive, respectively. This dichotomy he connected to other sexual and social phenomena, in which the active/ penetrating role was considered proper for a male adult Athenian citizen, while the passive/penetrated role was denigrated, ridiculed, and even punished. Constructing various social and psychological theories, Foucault and Halperin, along with a host of others, have extended his analysis, but at the core has remained the Dover dogma of sexual-role dichotomization. Penetration has become such a focal point in the scholarship that anything unable to be analyzed in terms of domination is downplayed or ignored. To reduce homosexuality or same-sex behaviors to the purely physical or sexual does an injustice to the complex phenomena of the Greek male experience. From Sparta to Athens to Thebes and beyond, the Greek world incorporated pederasty into their educational systems. Pederasty became a way to lead a boy into manhood and full participation in the polis, which meant not just participation in politics but primarily the ability to benefit the city in a wide range of potential ways. Thus the education, training, and even inspiration provided in the pederastic relationship released creative forces that led to what has been called the Greek 'miracle.' From around 630 BCE we find the institution of Greek pederasty informing the art and literature to a degree yet to be fully appreciated. Moreover, this influence not only extends to the 'higher' realms of culture, but also can be seen stimulating society at all levels, from the military to athletic games, from philosophy to historiography. An understanding of sexual practices-useful, even essential, to

  10. Consumer preferences for mild cheddar cheese flavors.

    Science.gov (United States)

    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.

  11. Greek and roman calendars

    CERN Document Server

    Hannah, Robert

    2005-01-01

    The smooth functioning of an ordered society depends on the possession of a means of regularising its activities over time. That means is a calendar, and its regularity is a function of how well it models the more or less regular movements of the celestial bodies - of the moon, the sun or the stars. Greek and Roman Calendars examines the ancient calendar as just such a time-piece, whose elements are readily described in astronomical and mathematical terms. The story of these calendars is one of a continuous struggle to maintain a correspondence with the regularity of the seasons and the sun, d

  12. Early Greek Typography in Milan: A Historical Note on a New Greek Typeface.

    Science.gov (United States)

    Wallraff, Martin

    1997-01-01

    Discusses the history of Greek typography, focusing on the first book to be entirely printed in Greek in 1476 and the series of new typefaces that resulted. Cites Milan as a center of Greek printing in the early history of Greek typography. Describes a revival of one of these typefaces created under the name of Milan Greek. (PA)

  13. Nasalance norms in Greek adults.

    Science.gov (United States)

    Okalidou, Areti; Karathanasi, Asimina; Grigoraki, Eleni

    2011-08-01

    The purposes of this study were to derive nasalance norms for monolingual Greek speakers, to examine nasalance scores as a function of gender and to draw cross-linguistic comparisons based on normative data. Participants read aloud a corpus of linguistic material, consisting of (1) a nasal text, an oral text and a balanced text; (2) a set of nasal sentences and four sets of oral sentences and (3) repetitions of each of 12 syllable types (8 oral and 4 nasal). The last two sets of material corpus were based on an adaptation of the Simplified Nasometric Assessment Procedures Test (SNAP test) test ( MacKay and Kummer, 1994 ) in Greek, called the G-SNAP test. Eighty monolingual healthy young adult speakers of Greek, 40 males (mean age = 21 years) and 40 females (mean age = 20.5 years), with normal hearing and speech characteristics and unremarkable history were included in the study. The Nasometer (model 6200-3) was used to derive nasalance scores. Mean normative nasalance for spoken Greek was 25.50%, based on the G-oronasal text (with 8.6% nasals). Nasalance scores did not differ significantly with respect to gender. Finally, spoken Greek consistently yielded lower nasalance scores than other languages examined in past work. The aforementioned normative data on nasalance of young adult speakers of Greek are valid across gender and have direct clinical utility as they provide valuable reference information for the diagnosis and management of Greek adults with resonance disorders caused by velar dysfunction.

  14. 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....

  15. 21 CFR 133.155 - Mozzarella cheese and scamorza cheese.

    Science.gov (United States)

    2010-04-01

    ... Section 133.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... procedure which produces a finished cheese having the same physical and chemical properties. It may be... culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set...

  16. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    Science.gov (United States)

    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®

  17. 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...

  18. 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.

  19. Thermal properties of selected cheeses samples

    Directory of Open Access Journals (Sweden)

    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.

  20. Greeks, British Greek Cypriots and Londoners: a comparison of morbidity.

    Science.gov (United States)

    Mavreas, V G; Bebbington, P E

    1988-05-01

    This paper reports the results of a comparison of the rates of psychiatric disorder from three general population surveys in which the PSE-ID-CATEGO system was used for case-definition. These surveys were of an English sample in Camberwell, London, and of two Greek samples, the first in Athens, the second of Greek Cypriot immigrants living in Camberwell. The results show that the rates of psychiatric disorders in both Greek samples were somewhat higher than those of the Camberwell population, the differences being accounted for by higher rates of anxiety disorders, especially in women. Comparisons in terms of syndrome profiles showed that Greeks reported more symptoms of generalized anxiety than their English counterparts who, in their turn, reported higher rates of obsessive symptoms, and symptoms of social anxiety. The higher rates in the Greek samples were possibly due to an increased frequency of non-specific neurotic symptoms like worrying and tension. The results of other European community surveys with the PSE suggest that there might be a genuine and general North-South difference in the expression of psychological distress. Cultural differences in terms of personality traits and culturally sanctioned child rearing practices might account for the findings.

  1. Improvements in the Flavour of Soy Cheese

    Directory of Open Access Journals (Sweden)

    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.

  2. Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

    Directory of Open Access Journals (Sweden)

    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.

  3. [Formation of nitrosamines in cheese products].

    Science.gov (United States)

    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.

  4. Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

    OpenAIRE

    Eleni C. Pappa; Thomas G. Bontinis; Maria Tasioula-Margari; John Samelis

    2017-01-01

    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 °C for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the ...

  5. Ancient Greek in modern language of medicine

    OpenAIRE

    Marković Vera

    2007-01-01

    In order to standardize language of medicine, it is essential to have a good command of ancient Greek and Latin. We cannot deny a huge impact of ancient Greek medicine on medical terminology. Compounds of Greek origin related to terms for organs, illnesses, inflammations, surgical procedures etc. have been listed as examples. They contain Greek prefixes and suffixes transcribed into Latin and they have been analyzed. It may be concluded that the modern language of medicine basically represent...

  6. The Greek public debt problem

    Directory of Open Access Journals (Sweden)

    Michalis Nikiforos

    2016-12-01

    Full Text Available The present paper examines the issue of the Greek public debt. After providing a historical discussion, we show that the austerity of the last six years has been unsuccessful in stabilizing the debt while, at the same time, it has taken a heavy toll on the economy and society. The recent experience shows that the public debt is unsustainable and therefore a restructuring is needed. An insistence on the current policies is not justifiable either on pragmatic or on moral or any other grounds. The experience of Germany in the early post-WWII period provides some useful hints for the way forward. A solution to the public debt problem is a necessary but not sufficient condition for the solution of the Greek and European crisis. A wider agenda that deals with the malaises of the Greek economy and the structural imbalances of the Eurozone is of vital importance.

  7. Methane production from cheese whey

    Energy Technology Data Exchange (ETDEWEB)

    Yan, J Q; Liao, P H; Lo, K V

    1988-01-01

    Cheese whey was treated in a 17.5-litre laboratory-scale up-flow anaerobic sludge blanket reactor operated over a range of hydraulic retention times and organic loading rates. The reactor performance was determined in terms of methane production, volatile fatty acids conversion and chemical oxygen demand (COD) reduction. At a constant influent strength, the methane production rate decreased with decreasing hydraulic retention time. At constant hydraulic retention time the methane production rate increased as the influent strength was increased up to a concentration of 28.8 g COD litre/sup -1/. The methane production rate was similar for two influent concentrations studied at hydraulic retention times longer than 10 days. The effect of short hydraulic retention times on methane production rate was more pronounced for the higher influent concentration than for the lower influent concentration. The highest methane production rate of 9.57 litres CH/sub 4/ litre/sup -1/ feed day/sup -1/ was obtained at a loading rate of 5.96 g/sup -1/ COD litre/sup -1/ and an influent concentration of 28.8 g COD litre/sup -1/. A high treatment efficiency in terms of chemical oxygen demand reduction was obtained. In general, over 98% removal of chemical oxygen demand was achieved. The results indicated that anaerobic digestion of cheese whey using an upflow sludge blanket reactor could reduce pollution strength and produce energy for a cheese plant.

  8. Cheese whey management: a review.

    Science.gov (United States)

    Prazeres, Ana R; Carvalho, Fátima; Rivas, Javier

    2012-11-15

    Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat cheese whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated. Copyright © 2012 Elsevier Ltd. All rights reserved.

  9. 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.

  10. 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

  11. Bloemfontein's Greek community: historical background, emigration ...

    African Journals Online (AJOL)

    Bloemfontein's Greek community: historical background, emigration and settlement, ca 1885 - ca 1985. ... South African Journal of Cultural History ... In this study a review is provided of the reasons why Greeks settled in Bloemfontein since about 1885, where these Greek immigrants came from, and how they travelled to ...

  12. Teaching for Content: Greek Mythology in French.

    Science.gov (United States)

    Giauque, Gerald S.

    An intermediate-level university French course in Greek mythology was developed to (1) improve student skills in reading, writing, speaking, and comprehending French, (2) familiarize students with Greek mythology, and (3) prepare students to deal better with allusions to Greek mythology in French literature. The texts used are a French translation…

  13. Dreams in ancient Greek Medicine.

    Science.gov (United States)

    Laios, K; Moschos, M M; Koukaki, E; Vasilopoulos, E; Karamanou, M; Kontaxaki, M-I; Androutsos, G

    2016-01-01

    Dreams preoccupied the Greek and Roman world in antiquity, therefore they had a prominent role in social, philosophical, religious, historical and political life of those times. They were considered as omens and prophetic signs of future events in private and public life, and that was particularly accentuated when elements of actions which took place in the plot of dreams were associated directly or indirectly with real events. This is why it was important to use them in divination, and helped the growth of superstition and folklore believes. Medicine as a science and an anthropocentric art, could not ignore the importance of dreams, having in mind their popularity in antiquity. In ancient Greek medicine dreams can be divided into two basic categories. In the first one -which is related to religious medicine-dreams experienced by religionists are classified, when resorted to great religious sanctuaries such as those of Asclepius (Asclepieia) and Amphiaraos (Amfiaraeia). These dreams were the essential element for healing in this form of religious medicine, because after pilgrims underwent purifications they went to sleep in a special dwelling of the sanctuaries called "enkoimeterion" (Greek: the place to sleep) so that the healing god would come to their dreams either to cure them or to suggest treatment. In ancient Greek literature there are many reports of these experiences, but if there may be phenomena of self-suggestion, or they could be characterized as propaganda messages from the priesthood of each sanctuary for advertising purposes. The other category concerns the references about dreams found in ancient Greek medical literature, where one can find the attempts of ancient Greek physicians to interpret these dreams in a rational way as sings either of a corporal disease or of psychological distress. This second category will be the object of our study. Despite the different ways followed by each ancient Greek physician in order to explain dreams, their

  14. Proteolysis and consistency of Meshanger cheese

    NARCIS (Netherlands)

    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 of

  15. 21 CFR 133.190 - Spiced cheeses.

    Science.gov (United States)

    2010-04-01

    ... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other...

  16. Ancient Greek in modern language of medicine

    Directory of Open Access Journals (Sweden)

    Marković Vera

    2007-01-01

    Full Text Available In order to standardize language of medicine, it is essential to have a good command of ancient Greek and Latin. We cannot deny a huge impact of ancient Greek medicine on medical terminology. Compounds of Greek origin related to terms for organs, illnesses, inflammations, surgical procedures etc. have been listed as examples. They contain Greek prefixes and suffixes transcribed into Latin and they have been analyzed. It may be concluded that the modern language of medicine basically represents the ancient Greek language transcribed into Latin.

  17. [Ancient Greek in modern language of medicine].

    Science.gov (United States)

    Marković, Vera

    2007-01-01

    In order to standardize language of medicine, it is essential to have a good command of ancient Greek and Latin. We cannot deny a huge impact of ancient Greek medicine on medical terminology. Compounds of Greek origin related to terms for organs, illnesses, inflammations, surgical procedures etc. have been listed as examples. They contain Greek prefixes and suffixes transcribed into Latin and they have been analysed. It may be concluded that the modern language of medicine basically represents the ancient Greek language transcribed into Latin.

  18. Generics Pricing: The Greek Paradox.

    Science.gov (United States)

    Karafyllis, Ioannis; Variti, Lamprini

    2017-01-01

    This paper explains and develops a methodological framework to help evaluate the performance of generic pharmaceutical policies and the correct evaluation of generics sales. Until today erroneous recording of generics does not help proper pricing and their penetration in the Greek market. This classifies Greece on the outliners in every study or comparison that is referred on papers or studies.

  19. Greek Hepatoscopy and its Criteria

    Czech Academy of Sciences Publication Activity Database

    Vítek, Tomáš

    2016-01-01

    Roč. 112, č. 1 (2016), s. 139-164 ISSN 0033-4987 Institutional support: RVO:67985955 Keywords : divination * liver * signs * divinatory treatises * Greek religion Subject RIV: AA - Philosophy ; Religion http://www.libraweb.net/articoli.php?chiave=201606401&rivista=64

  20. 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...

  1. Jews and Greeks in Alexandria

    Directory of Open Access Journals (Sweden)

    Klemen Klun

    2003-12-01

    Full Text Available The article deals with the history of contacts and cultural exchange between the Jews and the Greeks in early and late antiquity, especially relevant not only for historians and philologists, but also for those interested in Hellenistic philosophy and the origins of Christianity, having its roots into a very complex fusion of Jewish and Greek tradition. Metropolitan city of Alexandria in Ptolemaic Egypt provided a very fruitfull milieu for this kind of cultural contact just from the time the group of seventy-two translators arrived to the city to translate the Hebrew Scripture for the famous library in the time of Ptolemy II (285-247 BCE and his librarian Demetrius of Phalerum. For the genealogy of contacts between two nations that both contributed so much to the Western thought, we may, of course, go back to the history and relevant sources. The City of Jerusalem, for instance, is mentioned for the first time in the old Egyptian Tell el-Amarna correspondence (XIV. century BCE, while the Jews (though often named as the Syrians of Palestine are referred to by many Greek authors (poet Alcaius from Lesbos, Herodotus, Theophrastus, Hecataeus of Abdera, an Egyptian priest in Heliopolis Manetho, Polybius, Menander, and many others. The Hebrew Bible (Tanakh on the other hand, provides an interesting source of records of contacts between the old Israelites and the Greek speaking tribes (from the Ionian isles, Crete, Cyprus etc, back to the reign of king David and king Solomon (X. century BCE, which both allegedly enrolled Greek soldiers and officials in their armies (cf. 2 Samuel 20, 23; 1 Kings 1, 38. The Bible also reports about trade contacts between Palestine and Greek lsles (cf. Ezekiel 27, 7; Joel 4.6, and also about Greek settlers in the 'Holly land' (cf. Deuteronomy 2, 23; Jeremiah 47, 4; Zephaniah 2, 5. The period after Alexander the Great is also very important for relations between Greeks and Jews. When his diadochoi came to Palestine, they

  2. 21 CFR 133.124 - Cold-pack cheese food.

    Science.gov (United States)

    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...

  3. Current knowledge of soft cheeses flavor and related compounds.

    Science.gov (United States)

    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.

  4. 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...

  5. Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions.

    Science.gov (United States)

    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.

  6. Sampling and farm stories prompt consumers to buy specialty cheeses

    OpenAIRE

    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...

  7. The use of spices in the production of traditional cheeses

    OpenAIRE

    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...

  8. Functional properties of Mozzarella cheese for its end use application.

    Science.gov (United States)

    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.

  9. Negation and Nonveridicality in the History of Greek

    Science.gov (United States)

    Chatzopoulou, Aikaterini

    2012-01-01

    This study provides a thorough investigation of the expression primarily of sentential negation in the history of Greek, through quantitative data from representative texts from three major stages of vernacular Greek (Attic Greek, Koine, Late Medieval Greek), and qualitative data from Homeric Greek until Standard Modern. The contrast between two…

  10. Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese

    OpenAIRE

    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...

  11. The Salpinx in Greek Cult

    Directory of Open Access Journals (Sweden)

    Gullög Nordquist

    1996-01-01

    Full Text Available The salpinx is not often treated by scholars of ancient Greek music, because it was mainly a military instrument. The instrument was usually not used for musical purposes, only for giving signals. In Greece the salpinx is known from the 8th century onwards. The Greek salpinx was an aerophone, usually made of bronze, and consisted of an 80 to 120 cm long, straight, tube with cylindrical bore, and with a conical or more often bell-shaped final, kodon, which could be made of bone. The bone had to be fired in order to get the right acoustic qualities, according to Aristotle. Salpinx is usually translated as "trumpet", but the type of sound generator it may have had has been discussed.

  12. Showroom10: Greek designers showroom

    Science.gov (United States)

    Evgeneiadou, E.

    2017-10-01

    Showroom10 is the first exclusive Greek designer’s showroom. It represents established and upcoming Greek designers in Greece and Cyprus. The mission and main task is to successfully place the designer’s collections in the Greek, European and worldwide market. The purpose of the showroom is to put a collection in front of the appropriate buyer accelerate its revenue growth and create brand awareness. The search for new collections is one of the most important tasks and challenge of a showroom’s business. Market research, travels and fashion trade shows are some ways to stand before an interested brand. Each collection must first be selected in terms of authenticity, clear brand DNA as we call it in fashion. Secondly, must be competitive in terms of materials, designs and prices. But, are all the above enough for the global fashion market? This paper describes a case study (Showroom 10), showing a general overview about the most important phases of “designer’s road” in Greece.

  13. Greek-Turkish Crises since 1955. Implications for Greek-Turkish Conflict Management

    Science.gov (United States)

    1997-03-01

    NAVAL POSTGRADUATE SCHOOL MONTEREY, CALIFORNIA THESIS GREEK-TURKISH CRISES SINCE 1955. IMPLICATIONS FOR GREEK-TURKISH CONFLICT MANAGEMENT by...EU, WEU) have only to gain from a Greek-Turkish rapprochement. 14. SUBJECT TERMS GrEek-Turkish RElATiONS, CRiSiS MANAgEMENT, CONfLICT management 15...crises, because the intended outcome of mediation attempts has been regional stability instead of Greek-Turkish conflict management . Power mediation

  14. Resistance to change in Greek higher education

    OpenAIRE

    Kremmyda, Stamatia

    2015-01-01

    This thesis is a study of resistance to the changes in Greek higher education that were implemented within the framework of the 1999 Bologna Agreement of the European Union in the period 2007-2008. The changes that occurred were of great significance for Greece’s education system as they introduced important changes in the structure and function of Greek higher education. This thesis argues that the organisational culture that had been created throughout the history of Greek higher education ...

  15. From ancient Greek Logos to European rationality

    OpenAIRE

    APOSTOLOPOULOU GEORGIA

    2016-01-01

    Because of history, culture, and politics, European identity has its archetypical elements in ancient Greek culture. Ancient Greek philosophy brought Logos to fore and defined it as the crucial problem and the postulate of the human. We translate the Greek term Logos in English as reason or rationality. These terms, however, do not cover the semantic field of Logos since this includes, among other things, order of being, ground, language, argument etc. The juxtaposition of Logos (reason) to m...

  16. Long Memory in the Greek Stock Market

    OpenAIRE

    John T. Barkoulas; Christopher F. Baum; Nickolaos Travlos

    1996-01-01

    We test for stochastic long memory in the Greek stock market, an emerging capital market. The fractional differencing parameter is estimated using the spectral regression method. Contrary to findings for major capital markets, significant and robust evidence of positive long-term persistence is found in the Greek stock market. As compared to benchmark linear models, the estimated fractional models provide improved out-of-sample forecasting accuracy for the Greek stock returns series over long...

  17. Death in the Modern Greek Culture

    OpenAIRE

    Pentaris, Panagiotis

    2012-01-01

    Each culture recognizes and identifies death, dying and bereavement in unique ways. Commonly, a culture may be seen through the lens of death rituals; how those are shaped, interpreted and used by the society. This paper aims to look at the Modern Greek culture and depict its ‘visualization’ of death, as well as capture the rituals that mostly identify this specific culture. The Greek culture in overall is strongly influenced by the Greek Orthodox Church. Hence, the experiences of death, dyin...

  18. Biogenic amines in Italian Pecorino cheese

    Directory of Open Access Journals (Sweden)

    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.

  19. Whey cheese: membrane technology to increase yields.

    Science.gov (United States)

    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.

  20. The Greek Archer Evolution in the Greek Military Context

    Directory of Open Access Journals (Sweden)

    José Javier Vilariño Rodríguez

    2010-03-01

    Full Text Available The trajectory of the bow in the History of Greece is associated with the transformation that was originated inside of the military environment. The poor prominence that for many centuries was granted to the archers in the warlike context, was going to give an unexpected draft with the explosion of the Persian Wars. Later, the playwright Euripides was going to turn Herakles, one of the most famous archer of the hellenic world, into the spokesman of the change that was going to bring with it the acceptance and the definitive incorporation of these soldiers as contingent of considerable value inside the greek armies.

  1. A high-throughput cheese manufacturing model for effective cheese starter culture screening

    NARCIS (Netherlands)

    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

  2. Cheese Classification, Characterization, and Categorization: A Global Perspective.

    Science.gov (United States)

    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.

  3. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.

    Science.gov (United States)

    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

  4. LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY

    Directory of Open Access Journals (Sweden)

    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.

  5. Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.

    Science.gov (United States)

    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.

  6. Greek Talented Students' Motivation: A Qualitative Analysis

    Science.gov (United States)

    Zbainos, Dimitrios; Kyritsi, Anastasia

    2011-01-01

    This article presents one of the few recent attempts to investigate aspects of motivation of Greek gifted students. This effort is particularly challenging since gifted education in Greece is a nonexistent concept, and any study of Greek gifted students has to overcome obstacles related to definition, location and identification of gifted…

  7. Contagion during the Greek sovereign debt crisis

    NARCIS (Netherlands)

    Mink, M.; de Haan, J.

    We examine the impact of news about Greece and news about a Greek bailout on bank stock prices in 2010 using data for 48 European banks. We identify the twenty days with extreme returns on Greek sovereign bonds and categorise the news events during those days into news about Greece and news about

  8. Learning the Greek Language via Greeklish

    Directory of Open Access Journals (Sweden)

    Alexandros Karakos

    2013-02-01

    Full Text Available Learning Greek as a second or foreign language has drawn the attention of many researchers throughout time. A dictionary is amongst the first things a foreign language student uses. Reading comprehension is significantly improved by the use of a dictionary, especially when this includes the way words are pronounced. We developed a assistance software for learning the Greek Language via Greeklish. Since, the basic vocabulary of a language is the basis of understanding the language itself, the dictionary proposed aims to make the basic Greek words easier to pronounce as well as to give the explanation of the word in English. The aim of this software is to provide a useful tool to learn the Greek language individually. Moreover, it aims to be involved, as an assistance tool for learning Greek as a second or foreign language.

  9. Characteristics of cheeses manufactured using pepsin from adult ...

    African Journals Online (AJOL)

    Log in or Register to get access to full text downloads. ... (VP) was assessed using three types of cheeses namely Alpine, Tilister and Pastafilata (Pasta). ... pepsin waa an apprqpriate renner substitute for the small scale cheese processors.

  10. 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...

  11. Chemical composition and microbial load of cheese produced using ...

    African Journals Online (AJOL)

    Aframomum sceptrum) on the chemical composition and microbial load of cheese was evaluated in a Completely Randomized Design. Cheese produced with 1% bear berry (Aframomum sceptrum) had the highest (P < 0.05) crude protein content ...

  12. 21 CFR 133.186 - Sap sago cheese.

    Science.gov (United States)

    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...

  13. Cheese from ultrafiltered milk : whey proteins and chymosin activity

    NARCIS (Netherlands)

    Buijsse, C.A.P.

    1999-01-01

    The manufacture of (semi-)hard cheese from ultrafiltered milk (UF-cheese) enables the partial incorporation of whey proteins in the cheese, thereby increasing its yield. The transfer of whey proteins in curd from (UF-)milk was studied in relation to the degree of ultrafiltration of the milk

  14. The effect of quality properties on Tulum cheese using different ...

    African Journals Online (AJOL)

    Cheese samples produced from pasteurized milk were found to have higher dry matter, fat and protein contents and acidity values than cheese samples produced from raw milk. No significant difference was found in the sensory properties of cheese produced from raw and pasteurized milk. In view of these findings, the use ...

  15. 21 CFR 133.173 - Pasteurized process cheese food.

    Science.gov (United States)

    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...

  16. 21 CFR 133.147 - Grated American cheese food.

    Science.gov (United States)

    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...

  17. Factors affecting proteolytic action of Lactococcus lactis in cheese

    NARCIS (Netherlands)

    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

  18. 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.

  19. Fluorometric determination of histamine in cheese.

    Science.gov (United States)

    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.

  20. Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.

    Science.gov (United States)

    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.

  1. Habit Formation in Natural Cheese Consumption An Approach Based on Dynamic Demand Analysis

    OpenAIRE

    WAKABAYASHI, Katsufumi

    2010-01-01

    In expectation of growing cheese consumption, natural cheese production is being increased to reduce surplus milk and create high added value in raw milk. Other studies found positive trends in cheese consumption. However, those studies neither clarified recent trends, nor distinguished natural cheese from processed cheese. The purpose of this paper is to discuss the structure of natural cheese consumption, focusing on habit formation. We test structural changes in cheese demand using dynamic...

  2. 21 CFR 133.184 - Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.

    Science.gov (United States)

    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...

  3. The language of cheese-ripening cultures

    DEFF Research Database (Denmark)

    Gori, Klaus; Jespersen, Lene

    2010-01-01

    Microbial interactions are of importance for the establishment and growth of cheese ripening cultures. An interesting aspect of microbial interactions is cell-cell communication, often referred to as quorum sensing; the process in which micro-organisms communicate with signalling molecules and co......-ordinate gene expression in a cell density dependent manner. Little is known about quorum sensing in foods. However, as quorum sensing is expected to be a general phenomenon in micro-organisms, it is likely to be of importance for micro-organisms in foods. An example of a food product where quorum sensing could...... be of importance is surface ripened cheeses. The present review focuses on our findings on quorum sensing systems in cheese ripening cultures. The main focus is on the group of bacterial non-species-specific signalling molecules referred to as autoinducer-2 (AI-2) in smear bacteria as well as alcohol...

  4. Acceptability of genetically modified cheese presented as real product alternative

    DEFF Research Database (Denmark)

    Lähteenmäki, Liisa; Grunert, Klaus G.; Ueland, Øydis

    2002-01-01

    alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an ealier product test). A smaller control group received two cheeses with blind codes....... Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health...... interest was also a reinforcer of intentions for gm cheese with reduced fat content....

  5. Fungal growth and the presence of sterigmatocystin in hard cheese.

    Science.gov (United States)

    Northolt, M D; van Egmond, H P; Soentoro, P; Deijll, E

    1980-01-01

    Molds isolated from visibly molded cheeses in shops, households, and warehouses have been identified. Mold flora of cheeses in shops and households consisted mainly of Penicillium verrucosum var. cyclopium. On cheeses ripening in warehouses, Penicillium verrucosum var. cyclopium, Aspergillus versicolor, Aspergillus repens, and Enicillium verrucosum var. verrucosum were the dominant mold species. Cheese ripening in warehouses and molded with A. versicolor were examined for sterigmatocystin. Nine of 39 cheese samples contained sterigmatocystin in the surface layer in concentrations ranging from 5 to 600 micrograms/kg.

  6. [Subchronic toxicity testing of mold-ripened cheese].

    Science.gov (United States)

    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.

  7. Findings of Escherichia coli and Enterococcus spp. in homemade cheese

    Directory of Open Access Journals (Sweden)

    Tambur Zoran

    2007-01-01

    Full Text Available During the period from February until March 2004, 108 samples of soft cheese originating from markets of Pancevo, Subotica and Belgrade were examined. Microbiological analyses of the cheese samples to the presence of Escherichia coli was performed using methods described in the Regulations on methods for performing microbiological analyses and super analyses of consumer articles, while the presence of bacteria Enteroccocus spp. was performed on the dexter agar. From 108 samples of soft cheese from the territories of Pancevo, Belgrade and Subotica were isolated: Enterococcus spp. from 96% and Escherichia coli from 69%, cheese samples. Verocytotoxic E.coli was not isolated from any of the taken cheese samples.

  8. The Odiousness of Greek Debt in Light of the Findings of the Greek Debt Truth Committee

    OpenAIRE

    Bantekas, I; Vivien, Renaud

    2016-01-01

    Unlike the popular narrative, which suggests that the Greek debt crisis was the result of lavish spending, this article demonstrates that the ‘crisis’ was generated by a transformation of purely private debt into public debt. This finding is supported by the preliminary report of the Greek Parliamentary Committee on the Truth of the Greek Debt, which clearly demonstrated the exponential increase of private debt in Greece risked the collapse of the private financial institutions exposed to it,...

  9. Water mobility and thermal properties of smoked soft cheese

    Directory of Open Access Journals (Sweden)

    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.

  10. 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....

  11. Major defects in artisanal Minas cheese: a review

    Directory of Open Access Journals (Sweden)

    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.

  12. Mold Flora of Traditional Cheeses Produced in Turkey

    Directory of Open Access Journals (Sweden)

    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.

  13. Survival of foot-and-mouth disease virus in cheese.

    Science.gov (United States)

    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.

  14. Isaac Vossius’ Sylloge of Greek Technopaegnia

    Directory of Open Access Journals (Sweden)

    Guillermo Galán-Vioque

    2012-05-01

    Full Text Available Tracing the sources that Vossius (1618–1689 used in compiling his anthology of Greek technopaegnia (Leiden ms. Vossius misc. 13 illuminates both his research methods and the evolution of his dispute with Salmasius.

  15. 'The Greek Fall: Simulacral Thanatotourism in Europe'

    OpenAIRE

    Tzanelli, R

    2012-01-01

    The paper explores the socio-cultural dynamics of Greek demonstrations in 2011, suggesting that their function exceeds that of social movements as we know them. A form of what I term ‘simulacral thanatotourism’, including marches and demonstrations to Greek cities in protest for austerity measures, actualised in this context a form of mourning about the end of Greece’s place in European polity. This mourning, which places Greece at the centre of a withering European democratic cosmos, inspire...

  16. Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

    Directory of Open Access Journals (Sweden)

    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.

  17. 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...

  18. 21 CFR 133.164 - Nuworld cheese.

    Science.gov (United States)

    2010-04-01

    ... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... cheese having the same physical and chemical properties. It is characterized by the presence of creamy... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture...

  19. 21 CFR 133.152 - Limburger cheese.

    Science.gov (United States)

    2010-04-01

    ... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... a finished cheese having the same physical and chemical properties. The minimum milkfat content is... acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of...

  20. 21 CFR 133.140 - Gammelost cheese.

    Science.gov (United States)

    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...

  1. 21 CFR 133.141 - Gorgonzola cheese.

    Science.gov (United States)

    2010-04-01

    ... and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... produces a finished cheese having the same physical and chemical properties. It is characterized by the... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture...

  2. 21 CFR 133.113 - Cheddar cheese.

    Science.gov (United States)

    2010-04-01

    ... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by... a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in...

  3. 21 CFR 133.162 - Neufchatel cheese.

    Science.gov (United States)

    2010-04-01

    ... and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... which produces a finished cheese having the same physical and chemical properties. The milkfat content... this section is subjected to the action of a harmless lactic acid-producing bacterial culture, with or...

  4. 21 CFR 133.133 - Cream cheese.

    Science.gov (United States)

    2010-04-01

    ... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... a finished cheese having the same physical and chemical properties. The minimum milkfat content is... and is subjected to the action of lactic acid-producing bacterial culture. One or more of the clotting...

  5. 21 CFR 133.181 - Provolone cheese.

    Science.gov (United States)

    2010-04-01

    ... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... other method which produces a finished cheese having the same physical and chemical properties. It has a..., and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the...

  6. 21 CFR 133.185 - Samsoe cheese.

    Science.gov (United States)

    2010-04-01

    ... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... cheese having the same physical and chemical properties. It has a small amount of eye formation of... this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture...

  7. CMB seen through random Swiss Cheese

    Energy Technology Data Exchange (ETDEWEB)

    Lavinto, Mikko; Räsänen, Syksy, E-mail: mikko.lavinto@helsinki.fi, E-mail: syksy.rasanen@iki.fi [Physics Department, University of Helsinki and Helsinki Institute of Physics, P.O. Box 64, FIN-00014, University of Helsinki (Finland)

    2015-10-01

    We consider a Swiss Cheese model with a random arrangement of Lemaȋtre-Tolman-Bondi holes in ΛCDM cheese. We study two kinds of holes with radius r{sub b}=50 h{sup −1} Mpc, with either an underdense or an overdense centre, called the open and closed case, respectively. We calculate the effect of the holes on the temperature, angular diameter distance and, for the first time in Swiss Cheese models, shear of the CMB . We quantify the systematic shift of the mean and the statistical scatter, and calculate the power spectra. In the open case, the temperature power spectrum is three orders of magnitude below the linear ISW spectrum. It is sensitive to the details of the hole, in the closed case the amplitude is two orders of magnitude smaller. In contrast, the power spectra of the distance and shear are more robust, and agree with perturbation theory and previous Swiss Cheese results. We do not find a statistically significant mean shift in the sky average of the angular diameter distance, and obtain the 95% limit |Δ D{sub A}/ D-bar {sub A}|∼< 10{sup −4}. We consider the argument that areas of spherical surfaces are nearly unaffected by perturbations, which is often invoked in light propagation calculations. The closed case is consistent with this at 1σ, whereas in the open case the probability is only 1.4%.

  8. Lipase in milk, curd and cheese

    NARCIS (Netherlands)

    Geurts, T.J.; Lettink, F.J.; Wouters, J.T.M.

    2003-01-01

    Presence of lipase in milk, curd, whey and cheese was studied. A small amount of the product was added to a large volume of lipase-free whole milk that had been made sensitive to lipolysis by homogenization. Increase of the acidity of the fat in the mixture, determined after incubation, was

  9. 21 CFR 133.118 - Colby cheese.

    Science.gov (United States)

    2010-04-01

    ... coloring may be added. Sufficient rennet, or other safe and suitable milk-clotting enzyme that produces... of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of.../catalase as provided in § 133.113(a)(3). (d)(1) Colby cheese in the form of slices or cuts may have added...

  10. Some Pitfalls of Translation Greek

    Directory of Open Access Journals (Sweden)

    Fernández Marcos, Natalio

    2004-12-01

    Full Text Available In textual criticism it is important to detect the genesis of mistakes; sometimes the true reading is only reached through the unmasking of the wrong one. Likewise, in order to use critically the Septuagint it is indispensable to find out first its corruptions and mistranslations. The making of a Greek-Hebrew Index of the Antiochene Text in the Historical Books is an excellent occasion to observe the translation process and find out the most common errors made by the translators. A few examples will be commented concerning the following issues: inner-Greek corruptions and misleading translations caused by the graphic confusion of similar letters (paleography or sounds (phonetics, and by a different reading or vocalization of the consonantal text. In several cases this analysis may open a window towards a non-Masoretic Hebrew Vorlage.

    En crítica textual es muy importante descubrir la génesis de los errores; a veces la lectura verdadera sólo se descubre desenmascarando la falsa. De igual manera, para usar críticamente la Septuaginta es imprescindible descubrir primero las corrupciones y los errores de traducción. La confección de un índice griego-hebreo del texto antioqueno en los libros históricos es una ocasión excelente para analizar el proceso de traducción y detectar los errores más comunes cometidos por los traductores. En el artículo se estudian algunos ejemplos con relación a los siguientes fenómenos: corrupciones internas al griego y traducciones equivocadas motivadas por la confusión gráfica de letras (paleografía o sonidos (fonética semejantes y por una vocalización diferente del texto consonántico. En varios casos este análisis permite vislumbrar un texto base hebreo distinto del masorético.

  11. Ottoman Greek Education System and Greek Girls' Schools in Istanbul (19th and 20th Centuries)

    Science.gov (United States)

    Daglar Macar, Oya

    2010-01-01

    Modernization efforts in education, which were initiated in the 19th century, can be seen as forerunners of the modernization attempts in the Republic period. In this article, Greek education system in the Ottoman Empire will be discussed and the effects and importance of the changes observed in Greek girls' education in 19th and 20th centuries on…

  12. Ancient Greek with Thrasymachus: A Web Site for Learning Ancient Greek.

    Science.gov (United States)

    Barker, Alison

    2001-01-01

    Discusses a project that was begun as an attempt by two teachers of Ancient Greek to provide supplementary materials to accompany "Thrasymachus," a first-year textbook for learning ancient Greek. Provides a brief history and description of the project, the format of each chapter, a chronology for completion of materials for each chapter in the…

  13. Marketing of the autochthonous dried cheese in Zagreb region

    Directory of Open Access Journals (Sweden)

    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.

  14. 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.

  15. Development of parmesan cheese production from local cow milk

    Science.gov (United States)

    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.

  16. A 100-Year Review: Cheese production and quality.

    Science.gov (United States)

    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.

  17. Greek, Indian and Arabic logic

    CERN Document Server

    Gabbay, Dov M

    2004-01-01

    Greek, Indian and Arabic Logic marks the initial appearance of the multi-volume Handbook of the History of Logic. Additional volumes will be published when ready, rather than in strict chronological order. Soon to appear are The Rise of Modern Logic: From Leibniz to Frege. Also in preparation are Logic From Russell to Gödel, Logic and the Modalities in the Twentieth Century, and The Many-Valued and Non-Monotonic Turn in Logic. Further volumes will follow, including Mediaeval and Renaissance Logic and Logic: A History of its Central. In designing the Handbook of the History of Logic, the Editors have taken the view that the history of logic holds more than an antiquarian interest, and that a knowledge of logic's rich and sophisticated development is, in various respects, relevant to the research programmes of the present day. Ancient logic is no exception. The present volume attests to the distant origins of some of modern logic's most important features, such as can be found in the claim by the authors of t...

  18. 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...

  19. 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.

  20. 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)

  1. Microbiological quality of sliced and block mozzarella cheese

    Directory of Open Access Journals (Sweden)

    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.

  2. Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk.

    Science.gov (United States)

    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.

  3. Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

    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.

  4. Sensory shelf life of mantecoso cheese using accelerated testing

    OpenAIRE

    Sánchez-González, Jesús A.; Pérez, Joel A.

    2016-01-01

    The aim of this research was to estimate sensory shelf life of "huacariz" and "cefop" mantecoso cheese, vacuum packaging: "cefop" and packaging to the atmospheric pressure: "huacariz"; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, "huacariz" cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for "cefop" cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results f...

  5. Staphylococcus aureus in locally produced white cheese in Tirana market

    OpenAIRE

    ELVIRA BELI; RENIS MAÇI; SONILA ÇOÇOLI; HALIT MEMOÇI

    2014-01-01

    Cheese has nutritional value, its consumption is very common in Albania, but is also excellent medium for bacterial growth, source of bacterial infection, particularly when it is produced from raw poor quality or unpasteurized milk. Microbial safety of cheeses may be enhanced by usage good quality raw milk, pasteurized milk, following GMP in aim to prevent cross-contamination. The aim of this study was to evaluate the presence and amount of Staphylococcus aureus in white cheeses, as an Albani...

  6. 7 CFR 58.439 - Cheese from unpasteurized milk.

    Science.gov (United States)

    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...

  7. Physical, chemical and texture characteristics of Aro cheese

    Directory of Open Access Journals (Sweden)

    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.

  8. 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...

  9. Health behavior and college students: does Greek affiliation matter?

    Science.gov (United States)

    Scott-Sheldon, Lori A J; Carey, Kate B; Carey, Michael P

    2008-02-01

    The college years offer an opportunity for new experiences, personal freedom, and identity development; however, this period is also noted for the emergence of risky health behaviors that place college students at risk for health problems. Affiliation with on-campus organizations such as fraternities or sororities may increase a students' risk given the rituals and socially endorsed behaviors associated with Greek organizations. In this study, we examined alcohol and drug use, smoking, sexual behavior, eating, physical activity, and sleeping in 1,595 college students (n = 265 Greek members, n = 1,330 non-Greek members). Results show Greek members engaged in more risky health behaviors (e.g., alcohol use, cigarette smoking, sexual partners, and sex under the influence of alcohol or drugs) than non-Greek members. Greek and non-Greek members did not differ in condom use, unprotected sex, eating, and physical activity behaviors. Implications for prevention and intervention strategies among Greek members are discussed.

  10. The language of modern medicine: it's all Greek to me.

    Science.gov (United States)

    Lewis, Kristopher N

    2004-01-01

    The Greek language has shaped and formed the lexicon of modern medicine. Although medical terminology may seem complex and difficult to master, the clarity and functionality of this language owe a great debt to the tongue of the classical Greeks.

  11. Greek-English Word Processing on the Macintosh.

    Science.gov (United States)

    Rusten, Jeffrey

    1986-01-01

    Discusses the complete Greek-English word processing system of the Apple Macintosh computer. Describes the features of its operating system, shows how the Greek fonts look and work, and enumerates both the advantages and drawbacks of the Macintosh. (SED)

  12. 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.

  13. Large volume axionic Swiss cheese inflation

    Science.gov (United States)

    Misra, Aalok; Shukla, Pramod

    2008-09-01

    Continuing with the ideas of (Section 4 of) [A. Misra, P. Shukla, Moduli stabilization, large-volume dS minimum without anti-D3-branes, (non-)supersymmetric black hole attractors and two-parameter Swiss cheese Calabi Yau's, arXiv: 0707.0105 [hep-th], Nucl. Phys. B, in press], after inclusion of perturbative and non-perturbative α corrections to the Kähler potential and (D1- and D3-) instanton generated superpotential, we show the possibility of slow roll axionic inflation in the large volume limit of Swiss cheese Calabi Yau orientifold compactifications of type IIB string theory. We also include one- and two-loop corrections to the Kähler potential but find the same to be subdominant to the (perturbative and non-perturbative) α corrections. The NS NS axions provide a flat direction for slow roll inflation to proceed from a saddle point to the nearest dS minimum.

  14. Prevalence of Listeria monocytogenes in European cheeses

    DEFF Research Database (Denmark)

    Martinez Rios, Veronica; Dalgaard, Paw

    2017-01-01

    , respectively, pasteurized or un-pasteurized milk. Data from a total of 130,604 samples were analysed. Mean prevalence for presence during 2005-2015 estimated from scientific literature (2.3% with confidence interval (CI): 1.4-3.8%) was more than three times higher than results from EFSA reports (0.7%; CI: 0.......05) for cheeses produced from pasteurized (0.9%; CI: 0.4-1.9%) or un-pasteurized (1.0%; CI: 0.4-2.2%) milk. For cheese samples reported by EFSA 0.2% CI: 0.1-0.4% had concentration of L. monocytogenes above the critical European limits of 100 cfu/g. In addition, this systematic review focused on groups...

  15. Large volume axionic Swiss cheese inflation

    International Nuclear Information System (INIS)

    Misra, Aalok; Shukla, Pramod

    2008-01-01

    Continuing with the ideas of (Section 4 of) [A. Misra, P. Shukla, Moduli stabilization, large-volume dS minimum without anti-D3-branes, (non-)supersymmetric black hole attractors and two-parameter Swiss cheese Calabi-Yau's, (arXiv: 0707.0105 [hep-th]), Nucl. Phys. B, in press], after inclusion of perturbative and non-perturbative α ' corrections to the Kaehler potential and (D1- and D3-) instanton generated superpotential, we show the possibility of slow roll axionic inflation in the large volume limit of Swiss cheese Calabi-Yau orientifold compactifications of type IIB string theory. We also include one- and two-loop corrections to the Kaehler potential but find the same to be subdominant to the (perturbative and non-perturbative) α ' corrections. The NS-NS axions provide a flat direction for slow roll inflation to proceed from a saddle point to the nearest dS minimum

  16. Greek women and broken nerves in Montreal.

    Science.gov (United States)

    Dunk, P

    1989-05-01

    In this paper, I examine the importance of class, ethnicity and gender in the causation and meaning of somatization for Greek women in Montreal. I argue that nevra--a form of psychosocial distress experienced by many of the women--is a phenomenon of the poor working conditions, low wages and gender relations in the Greek community. Data is based on interviews with 100 Greek families in Montreal and 45 patients in two different clinical settings. Comparing results with material on nervios and nerves from Latin America and the United States, I concur with Low (1985) that nerves should be viewed as a 'culturally-interpreted symptom' rather than a 'culture bound syndrome'. It is further suggested that the importance of social and material conditions and gender relations in mediating the cultural interpretation must be stressed. Failure to do so often results in the medicalization of nevra and the creation of a chronic sick role for the patient.

  17. Preprocessing Greek Papyri for Linguistic Annotation

    Directory of Open Access Journals (Sweden)

    Vierros, Marja

    2017-08-01

    Full Text Available Greek documentary papyri form an important direct source for Ancient Greek. It has been exploited surprisingly little in Greek linguistics due to a lack of good tools for searching linguistic structures. This article presents a new tool and digital platform, “Sematia”, which enables transforming the digital texts available in TEI EpiDoc XML format to a format which can be morphologically and syntactically annotated (treebanked, and where the user can add new metadata concerning the text type, writer and handwriting of each act of writing. An important aspect in this process is to take into account the original surviving writing vs. the standardization of language and supplements made by the editors. This is performed by creating two different layers of the same text. The platform is in its early development phase. Ongoing and future developments, such as tagging linguistic variation phenomena as well as queries performed within Sematia, are discussed at the end of the article.

  18. Apolipoprotein E polymorphism in the Greek population.

    Science.gov (United States)

    Sklavounou, E; Economou-Petersen, E; Karadima, G; Panas, M; Avramopoulos, D; Varsou, A; Vassilopoulos, D; Petersen, M B

    1997-10-01

    The APOE gene is located on chromosome 19, and the three common alleles are designated epsilon2, epsilon3, and epsilon4. The epsilon4 allele is associated with increased plasma cholesterol, atherosclerosis and cardiovascular disease, Alzheimer's disease, and decreased longevity. The objective of the present study was to estimate the distribution of APOE alleles in the Greek population by DNA analysis. The material consisted of 216 voluntary, healthy Greek blood donors (146 males/70 females). The APOE allele frequencies were epsilon2: 5.3%, epsilon3: 88.2%, epsilon4: 6.5%. The epsilon4 allele frequency of 6.5% in the Greek population is, together with the frequency in the Chinese population, among the lowest in the world.

  19. 78 FR 18455 - Greek Independence Day: A National Day of Celebration of Greek and American Democracy, 2013

    Science.gov (United States)

    2013-03-27

    ... celebrates Greek Independence Day to strengthen the bonds between the birthplace of democracy and the world's... National Day of Celebration of Greek and American Democracy. I call upon the people of the United States to...

  20. The influence of Greek drama on Matthew's Gospel

    African Journals Online (AJOL)

    2014-05-20

    May 20, 2014 ... This article presents the Greek influence on the genre of Matthew's text. Greek and Roman .... Matthew's Gospel, it is necessary to examine the basic make- up of Greek .... purpose of the chorus was to depict the reaction of the people in the audience. ..... in Knowing Jesus and his friends better, viewed 18 ...

  1. Attitudes to Ancient Greek in Three Schools: A Case Study

    Science.gov (United States)

    Foster, Frances

    2018-01-01

    This study comes in response to recent changes in UK policy, whereby Ancient Greek and Latin have been included alongside modern languages as part of the curriculum at Key Stage 2. It aims to understand how Ancient Greek is surviving and thriving in three different types of schools. After a short overview of the history of Greek teaching in the…

  2. The influence of Greek drama on Matthew's Gospel | Warner | HTS ...

    African Journals Online (AJOL)

    This article presents the Greek influence on the genre of Matthew's text. Greek and Roman tragedy is examined, from which the five basic elements of tragedy are identified. A brief examination of the characters in the Matthean text is done to identify Greek cultural influences on the structuring of the Gospel. This study offers ...

  3. Connecting the Greeks : Festival networks in the Hellenistic world

    NARCIS (Netherlands)

    Williamson, Christina; van Nijf, Onno; Mann, Christian; Remijssen, Sophie; Scharff, Sebastian

    2016-01-01

    Panhellenic festivals were central to the ancient Greek world since archaic times, with places such as Delphi and Olympia defining the essence of a Greek ‘imagined community’. In the Hellenistic period, several Greek cities began to organize large-scale festivals of their own at their main

  4. Albanians in the Greek informal economy.

    Science.gov (United States)

    Droukas, E

    1998-04-01

    "This article addresses the issue of Albanian immigration to Greece, underlines its special character and discusses the problems arising from the Greek immigration policy which, so far, has focused on short-term, inefficient and sometimes conflicting solutions. This article also delineates the current situation of Albanian immigrants, who constitute the largest group amongst all immigrants in Greece and who are largely undocumented. It examines the controversial issue of Albanian criminality, and the social construction of negative stereotypes through prejudicial representations of Albanians by the Greek media." excerpt

  5. A Greek physician's portrait in Windsor Castle.

    Science.gov (United States)

    Bartsocas, Christos S

    2017-01-01

    To the visitor to Windsor Castle, the Thomas Lawrence portraits in the Waterloo Chamber represent the most important contributors to the military defeat of Napoleon Bonaparte, by British, Prussian, Russian and Austrian forces at the Battle of Waterloo. Nevertheless, only few individuals realise that a Greek physician, Count Ioannis Capodistrias, a native of the island of Corfu, stands among these leading personalities as a diplomat, the Russian Minister of Foreign Affairs, who contributed remarkably to European unity in the early nineteenth century and as a statesman ('Governor' of Greece) with a tragic end to his life, after establishing a Greek State practically from ruins.

  6. Making a Voluntary Greek Debt Exchange Work

    OpenAIRE

    Gulati, Mitu; Zettelmeyer, Jeromin

    2012-01-01

    Within the next few months, the Greek government, is supposed to persuade private creditors holding about EUR 200bn in its bonds to voluntarily exchange their existing bonds for new bonds that pay roughly 50 percent less. This may work with large creditors whose failure to participate in a debt exchange could trigger a Greek default, but may not persuade smaller creditors, who will be told that their claims will continue to be fully serviced if they do not participate in the exchange. This pa...

  7. Shifted excitation Raman difference spectroscopy for authentication of cheese and cheese analogues

    Science.gov (United States)

    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.

  8. Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese.

    Science.gov (United States)

    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.

  9. The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

    Science.gov (United States)

    Beuvier, Eric; Duboz, Gabriel

    2013-10-01

    Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use of raw milk and its indigenous microflora, the cheese technology, and the ripening conditions, all in conjunction with the knowledge of the cheesemaker and affineur. In Europe, particularly in France, the preservation of traditional cheesemaking processes, some of which have protected designation of origin, is vital for the farming and food industry in certain regions. Among these cheeses, some are made in the Alps or Jura Mountains, including Comté, Beaufort, Abondance, and Emmental, which are made from raw milk. The principle of hard or semihard cooked cheese, produced in the Alps and Jura Mountains, was to make a product during the summer-a period during which the animals feed more and milk production is high-with a shelf life of several months that could be consumed in winter. Today, these traditional cheeses are produced according to a specific approach combining science and tradition in order to better understand and preserve the elements that contribute to the distinctiveness of these cheeses. To address this complex problem, a global approach to the role of the raw milk microflora in the final quality of cheeses was initially chosen. The modifications resulting from the elimination of the raw milk microflora, either by pasteurization or by microfiltration, to the biochemistry of the ripening process and ultimately the sensory quality of the cheeses were evaluated. This approach was achieved mainly with experimental hard cooked cheeses. Other types of traditional cheese made with raw and pasteurized milk are also considered when necessary. Besides the native raw milk microflora, traditional lactic starters (natural or wild starters) also participate in the development of the characteristics of traditional hard and semihard cooked mountain cheeses. After an

  10. Ripening for improving the quality of inoculated cheese Rhizopus oryzae

    Directory of Open Access Journals (Sweden)

    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.

  11. Survival and detection of coliforms, Enterobacteriaceae, and gram-negative bacteria in Greek yogurt.

    Science.gov (United States)

    Hervert, C J; Martin, N H; Boor, K J; Wiedmann, M

    2017-02-01

    Despite the widespread use of coliforms as indicator bacteria, increasing evidence suggests that the Enterobacteriaceae (EB) and total gram-negative groups more accurately reflect the hygienic status of high-temperature, short-time pasteurized milk and processing environments. If introduced into milk as postpasteurization contamination, these bacteria may grow to high levels and produce a wide range of sensory-related defects. However, limited information is available on the use and survival of bacterial hygiene indicators in dairy products outside of pasteurized fluid milk and cheese. The goal of this study was to (1) provide information on the survival of a diverse set of bacterial hygiene indicators in the low pH environment of Greek yogurt, (2) compare traditional and alternative detection methods for their ability to detect bacterial hygiene indicators in Greek yogurt, and (3) offer insight into optimal hygiene indicator groups for use in low-pH fermented dairy products. To this end, we screened 64 bacterial isolates, representing 24 dairy-relevant genera, for survival and detection in Greek yogurt using 5 testing methods. Before testing, isolates were inoculated into plain, 0% fat Greek yogurt (pH 4.35 to 4.65), followed by a 12-h hold period at 4 ± 1°C. Yogurts were subsequently tested using Coliform Petrifilm (3M, St. Paul, MN) to detect coliforms; Enterobacteriaceae Petrifilm (3M), violet red bile glucose agar and the D-Count (bioMérieux, Marcy-l'Étoile, France) to detect EB; and crystal violet tetrazolium agar (CVTA) to detect total gram-negative bacteria. Overall, the non-EB gram-negative isolates showed significantly larger log reductions 12 h after inoculation into Greek yogurt (based on bacterial numbers recovered on CVTA) compared with the coliform and noncoliform EB isolates tested. The methods evaluated varied in their ability to detect different microbial hygiene indicators in Greek yogurt. Crystal violet tetrazolium agar detected the highest

  12. Bicultural Childhood. A Case Study with Greek and Greek-Norwegian Families in Norway

    OpenAIRE

    Liland, Irene Midtskog

    2015-01-01

    This study aims to explore Greek and Greek–Norwegian children’s experiences of migration and bicultural childhood. The period of fieldwork took place in different cities in Norway during the autumn of 2014. The methods employed are questionnaires, worksheets, mind-mapping activities and semi-structured interviews. The participants in the study were children born in Norway with one Greek-born and one Norwegian-born parent, immigrant children from Greece who had been living in Norway between on...

  13. Greek Secondary School Students' Views about Biology

    Science.gov (United States)

    Mavrikaki, Evangelia; Koumparou, Helen; Kyriakoudi, Margarita; Papacharalampous, Irene; Trimandili, Maria

    2012-01-01

    This paper aims to give a picture of Greek students' views about biology and some of the factors that affect them. A questionnaire measuring students' intrinsic motivation to learn biology, individual interest in biology and perceived difficulty of biology, along with information about students' gender, level, parents' occupation and educational…

  14. The Johannine Literature in a Greek Context

    DEFF Research Database (Denmark)

    Buch-Hansen, Gitte

    2017-01-01

    and apocalypticism by Greek rationality, to illustrate the Prologue’s Middle Platonism, and to introduce Stoicism into John’s thinking. Finally, it demonstrates how readings of the Prologue in light of Aristotle’s theory of epigenesis have displaced the focus from the logos to the pneuma and thereby managed...

  15. The Greek Financial Crisis – Theoretical Implications

    Directory of Open Access Journals (Sweden)

    Garry Jacobs

    2015-10-01

    Full Text Available The world we live in is a product of the way we think. Our conception of reality determines what we see and what we achieve. The Greek crisis is not simply a case of high public debt, economic mismanagement or weak political will in Greece or the Eurozone. It is underpinned by economic premises, constructs and resulting practices that promote exactly the type of dilemma Greece faces today. Without addressing these conceptual issues, no lasting solution is possible. Rather it can be expected to repeat and spread to other countries and regions. This article is based on views presented by participants in a WAAS webinar examining the Greek financial crisis in the light of economic theory and practice. Wherever there are unmet social needs and underutilized social resources, such as high levels of unemployment, the potential exists to stimulate economic activity, enhance human welfare and promote resilience and sustainable entrepreneurship. Both conditions prevail in Greece today, but neither current nor anticipated policies are likely to result in near term benefits to the Greek people and the local economy nor for Europe and the world economy. It supports the view that a permanent and effective win-win solution can be found to the Greek crisis, compatible with the financial stability of the country and the welfare of its citizens within the framework of the Eurozone, but that such a solution will require a rethinking of fundamental theoretical issues and adoption of innovative policy instruments beyond those presently being contemplated.

  16. The End of the Greek City States.

    Science.gov (United States)

    Helms, Dorcas

    1990-01-01

    Presents a class activity on the demise of the Hellenic period and the factors responsible for the domination of Greece by Macedonia. Asks students to decide whether the Persian and Peloponnesian Wars were justified. Focuses on the role of Demosthenes and his championing of Greek liberty. (RW)

  17. Internships at Greek Universities: An Exploratory Study

    Science.gov (United States)

    Mihail, Dimitrios M.

    2006-01-01

    Purpose: Greece has the highest youth unemployment rate in the European Union. Even though it is clear that persistent unemployment requires bold measures so as to engage young educated Greeks in the labour market, there is no coherent policy at present targeting that population group, especially university students. This paper explores university…

  18. Practical Hints on Greek and Latin

    Science.gov (United States)

    Jopes, James

    1978-01-01

    A discussion of some of the difficulties and procedures in translating classical quotations occurring in a modern text. Some of the topics covered are: use of published translations, transliteration from ancient Greek, and non-classical idioms such as medieval and botanical Latin. (AMH)

  19. The Greek outside workers radiation passbook

    International Nuclear Information System (INIS)

    Kamenopoulou, V.

    1997-01-01

    Following the European Council Directive 90/641/EURATOM of the 4 December 1990, on the operational protection of outside workers exposed to the risk of ionising radiation during their activities in controlled areas, the Greek Government has adopted the Ministerial Order, published in the Official Gazette (No 9087(FOR) 1004 of 1996). The Greek Atomic Energy Commission (GAEC) is the competent governmental authority for radiation protection matters. Therefore it is the GAEC's responsibility of monitoring the implementation of this Order. The Order consists of 6 parts, where among others are described the obligations of outside undertakings and operators and the obligations of outside workers. One of the major elements of this Ministerial Order is the radiation passbook.The Greek Radiation Passbook is written in two languages, Greek and English. It contains worker's personal data (identity, medical examinations, training in radiation protection, etc), information concerning his employee (name, address, etc) and worker's dosimetry information such as operational and the official dosimetry (external and internal) data. The radiation passbook is provided only to category A outside workers, working in Greece or abroad. The GAEC distributed the Ministerial Order with application forms to the possible outside undertakings for their information. Until August 1997, 41 radiation passbooks have been attributed to outride workers. All of them are technicians dealing with medical equipment using ionizing radiation. (author)

  20. Greek and Roman Mythology: English, Mythology.

    Science.gov (United States)

    Hargraves, Richard; Kenzel, Elaine

    The aim of the Quinmester course "Greek and Roman Mythology" is to help students understand mythological references in literature, art, music, science and technology. The subject matter includes: creation myths; myths of gods and heroes; mythological allusions in astrology, astronomy, literature, science, business, puzzles, and everyday…

  1. Truth Obviousness in Ancient Greek Philosophy

    Directory of Open Access Journals (Sweden)

    Halyna I. Budz

    2013-01-01

    Full Text Available The article examines the features of the axiomatic approach to the truth understanding in ancient Greek philosophy. Truth in the works by ancient philosophers has axiomatic essence, basing on divine origin of truth. As the truth has a divine origin, it is in reality. The reality, created by Gods is the solemn reality. Therefore, understanding of reality by man is the display of divine reality, which is true and clever. In of the context of ancient Greek philosophy, to know truth is to know something, existing in reality, in other words, something, truly existing, eternal reality. Consequently, to know truth is it to know the substantial reality base. That’s why the justification of the reality origin is the axiomatic doctrine of truth at the same time, because only fundamental principle “truly” exists and is the truth itself. The idea of fundamental principle in ancient Greek philosophy is the axiom, universal principle, which is the base of reality as a substance from ontological perspective and is realized as the truth from gnosiological perspective. Fundamental principle, as Greeks understand it, coincides with the truth, in other words, reality and thinking are identical. The idea of reality source is the universal criterion of world perception at the same time, in other words, it is the truth, which is perceived axiomatically.

  2. HOSIOS. A semantic study of Greek piety

    NARCIS (Netherlands)

    Peels, S.

    2014-01-01

    The goal of this thesis is to understand the meaning and usage of the Ancient Greek lexeme hosios and its cognates in the period from Homer until the end of the 5th century B.C. The adjective hosios was an evaluation relating to what humans must do to please the gods; it is often translated as

  3. Physico-chemical and rheological properties of prato cheese during ...

    African Journals Online (AJOL)

    Aghomotsegin

    2015-06-17

    Jun 17, 2015 ... African Journal of Biotechnology. Full Length Research ... consumer usually evaluates the colour and aroma prior to ... parameters influence the texture of cheeses because the ... Quality of refrigerated milk used to process prato cheese ... Centre for Food Research of the School of Veterinary and Animal.

  4. Conditions allowing the formation of biogenic amines in cheese

    NARCIS (Netherlands)

    Joosten, H.M.L.J.

    1988-01-01

    A study was undertaken to reveal the conditions that allow the formation of biogenic amines in cheese.

    The starters most commonly used in the Dutch cheese industry do not have decarboxylative properties. Only if the milk or curd is contaminated with non-starter bacteria, amine

  5. Physiological characterization of common fungi associated with cheese

    DEFF Research Database (Denmark)

    Haasum, Iben; Nielsen, Per Væggemose

    1998-01-01

    A multivariate statistical method (PLS) was used for a physiological characterization of fungi associated with the cheese environment. The combined effects of pH, salt content, oxygen and carbon dioxide levels on growth and sporulation were studied. Significant factors affecting growth were salt...... may aid in eliminating unwanted fungal growth during cheese production....

  6. [Yeast microbiota in artisanal cheeses from Corrientes, Argentina].

    Science.gov (United States)

    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.

  7. Comparative Evaluation of Cheese samples treated with Honey and ...

    African Journals Online (AJOL)

    The control treatment (A) was cheese kept in the whey, while Treatments B and C were cheese samples kept in Thyme and Honey solutions respectively. ... The crude protein was significantly higher (p<0.05) for Treatment B, then treatment A and least for treatment C. The ether extract followed the same trend as crude ...

  8. Acceptance and storage of fresh cheese made with essential oils

    Directory of Open Access Journals (Sweden)

    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.

  9. 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.

  10. PROTEIN & SENSORY ANALYSIS TO CHARACTERIZE MEXICAN CHIHUAHUA CHEESES

    Science.gov (United States)

    It has been established that native microflora in raw milk cheeses, including Queso Chihuahua, a Mexican cheese variety, contributes to the development of unique flavors through degradation of milk proteins resulting in the release of free amino acids and short peptides that influence the taste and ...

  11. The Greek media and the Kosovo crisis

    Directory of Open Access Journals (Sweden)

    Margarita Kondopoulou

    2002-10-01

    Full Text Available The NATO air attacks (24/3/99-10/6/99 as an instrument of force against Serbia to terminate the abuse of the Albanian population in Kosovo, albeit supported by a significant part of the international community, were received much differently in Greece. Key to the climate of strong disagreement with the campaign was the role of the Greek media. The true reason behind the offensive was, according to them, the change in the geopolitical map to the advantage of the West, and in particular the USA. The underlying argument of this paper is that in the Kosovo crisis the media, Greek (and international, projected their own environment. It is particularly apt to examine the Greek case because of its very unique perspective that differentiated the coverage in Greece - a NATO member country - from the overall world media view. Also, the discussion is pertinent because Greek media coverage disagreed with the official government position, which although advocating a diplomatic resolution of the crisis, had to support the Alliance's decision to bomb Serbia. Furthermore, study of this case is significant because the clash of the Greek media view with the mainstream pro-NATO coverage found in many other countries generated negative views on Greece and its media on the international level. An examination of media content reveals that despite any differences concerning political or other factors, and regardless of the variations in the phrasing of the anti-NATO arguments, the overall media perspective exhibited a unanimous opposition to the bombing campaign. By placing the emphasis more or less on the same thematic areas as the world media, but by crucially reversing the line of reasoning (e.g. the refugee problem was blamed on the NATO bombing raids and not on Serbian atrocities, the Greek media invariably remained anti-war, anti-NATO and anti-Albanian in many particular cases, and in principle pro-Serb throughout. A study of the general media and the specific

  12. 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.

  13. 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...

  14. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cold-pack cheese food with fruits, vegetables, or..., vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is the... cheese food with fruits, vegetables or meats is “Cold-pack cheese food with ___”, the blank being filled...

  15. Shreddability of pizza Mozzarella cheese predicted using physicochemical properties.

    Science.gov (United States)

    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.

  16. Detection and viability of Lactococcus lactis throughout cheese ripening.

    Directory of Open Access Journals (Sweden)

    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.

  17. Detection and Viability of Lactococcus lactis throughout Cheese Ripening

    Science.gov (United States)

    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

  18. Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.

    Science.gov (United States)

    Kim, Nam Sook; Lee, Ji Hyun; Han, Kyoung Moon; Kim, Ji Won; Cho, Sooyeul; Kim, Jinho

    2014-01-15

    In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (pIMCs, but similar (pIMCs, but discrimination between the NMCs and the PCs could not be achieved. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Consensus categorization of cheese based on water activity and pH-A rational approach to systemizing cheese diversity.

    Science.gov (United States)

    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

    Development of science-based interventions in raw milk cheese production is challenging due to the large diversity of production procedures and final products. Without an agreed upon categorization scheme, science-based food safety evaluations and validation of preventive controls would have to be completed separately on each individual cheese product, which is not feasible considering the large diversity of products and the typically small scale of production. Thus, a need exists to systematically group raw milk cheeses into logically agreed upon categories to be used for food safety evaluations. This paper proposes and outlines one such categorization scheme that provides for 30 general categories of cheese. As a base for this systematization and categorization of raw milk cheese, we used Table B of the US Food and Drug Administration's 2013 Food Code, which represents the interaction of pH and water activity for control of vegetative cells and spores in non-heat-treated food. Building on this table, we defined a set of more granular pH and water activity categories to better represent the pH and water activity range of different raw milk cheeses. The resulting categorization scheme was effectively validated using pH and water activity values determined for 273 different cheese samples collected in the marketplace throughout New York State, indicating the distribution of commercially available cheeses among the categories proposed here. This consensus categorization of cheese provides a foundation for a feasible approach to developing science-based solutions to assure compliance of the cheese processors with food safety regulations, such as those required by the US Food Safety Modernization Act. The key purpose of the cheese categorization proposed here is to facilitate product assessment for food safety risks and provide scientifically validated guidance on effective interventions for general cheese categories. Once preventive controls for a given category have

  20. The Greek Concept of the State

    Directory of Open Access Journals (Sweden)

    Valentin Kalan

    2010-12-01

    Full Text Available The starting-point of my paper is the general recognition of the importance of Ancient Greek democracy and Greek political philosophy for modern democracy and for the assessment of political activity today. Here I draw on the studies by Castoriadis and Hansen. With regard to the ancient definitions of the state, Aristotle’s distinctive feature is that he takes into account the topographical and political-administrative aspects, while Plato’s definitions are – predictably –characterised by the notion that a politician is one who administers state affairs on the basis of his knowledge. The discussion of the entry polis in theEtymologicum Magnum is accompanied by a brief survey of the more recent etymological explanations from the perspective of semantics. Language issues are further addressed in the section on synonyms for the polis, such as ἀκρόπολις, ἄστυ, χώρα, ἄνθρωποι, δῆμος, κοινωνία, πατρίς, ἔθνος. Describing the basic characteristics of the concept of the state, the paper begins with the territory or space, which is often merely touched upon in political theory as the latter prefers to concentrate on the functioning of the political system. According to Aristotle, the territory or space is, like the climate, an external condition of the state, but at the same time a basic one, determined by Nature, φύσις, herself. The discussion of the populace from a political perspective dwells on the Greek vocabulary referring to citizens, male and female. Among the characteristics of the Greek concept of the state, particular emphasis is placed on the religious and mythological foundation of its politics, which is evident in the worship of gods/goddesses as the tutelary deities of cities (such as Zeus, Athena, Hera, Apollo, etc., with their temples, in the cult of the hearth goddess Hestia, and in the Tholos as the Prytaneum building. A further essential quality of the ancient Greek

  1. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses.

    Science.gov (United States)

    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.

  2. Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Dong-Mei Liu

    2006-01-01

    Full Text Available The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4 and L. rhamnosus 6013. After ripening, probiotic soy cheese sensory scores (standard SB/T 10170-93 were compared to the control. The changes in pH, bacterial growth and the survivability of the potential probiotic L. rhamnosus 6013 during fermentation and storage at 10 °C were examined. After 6 h of fermentation, L. rhamnosus 6013 was capable of growing in soymilk as high as 108–109 CFU/mL. After being stored for 30 days at 10 °C, slight decrease in pH and the viable counts of the strain was noticed. The viable counts of L. rhamnosus 6013, DH1 and GH4 were 107, 106 and 106 CFU/g, respectively, after storage for 30 days. The levels of stachyose, raffinose and sucrose in soy cheese were determined by high performance liquid chromatography. The results indicated that L. rhamnosus 6013 could utilize the soybean oligosaccharides as carbon sources. In addition, 2–4 % of NaCl had little effect on the survivability of L. rhamnosus 6013. It indicated that L. rhamnosus 6013 could withstand the technological processing of soy cheese and had no negative effect on the fermentation and the sensory properties of the soy cheese.

  3. Beyond the East-West Dilemma: Rethinking Greekness Through Diffracted Gazes in Contemporary Greek Travelogues

    Directory of Open Access Journals (Sweden)

    Peggy Karpouzou

    2017-06-01

    Full Text Available Travel writing has been viewed as one of the main sources of national typologies and is often held responsible for the consolidation of stereotypes about otherness and for the promotion of an imperialist agenda. This paper aims to investigate conceptions of Greekness in contemporary Greek travelogues which involve a rethinking of stereotypical national representations. The analysis proceeds by proposing the method of “questioning home” in travelogues through diffracted gazes towards the traveller’s homeland as a result of his encounter with otherness. In the second part, Greekness is explored beyond the nation-state approach and the long-held national stereotype of the “Greek particularism”, Greece’s isolation because of the country’s unresolved tension between East and West. A. Vistonitis’ and M. Kassolas’s travelogues reporting their travels to the East (China and to the West (USA respectively at the end of the 20th century are examined as case-studies. Through narrators’ dialogues with their hosts and the raising of relevant political and geopolitical issues, “transnational” conceptions of Greek identity are explored: the notions of “diaspora”, “cosmopolitan citizenship”, “openness” and “connectivity” challenge the national narration based on “purity” and “exclusion”, and facilitate the investigation of potential roles for Greece in the globalized world of the early 21st century.

  4. Technological Strategies to Preserve Burrata Cheese Quality

    Directory of Open Access Journals (Sweden)

    Cristina Costa

    2017-07-01

    Full Text Available Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2 were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA and later in the coating (enzymatic complex and silver nanoparticles were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 °C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample to ten days.

  5. The Table of Chords and Greek Trigonometry

    Directory of Open Access Journals (Sweden)

    Stefano Buscherini

    2010-12-01

    Full Text Available Trigonometry was born due to the need of ancient astronomy to calculate and to predict the movement of the heavenly bodies. However it is hard to know who the founder of this mathematical branch was: it is likely that its origins date back to Hipparchus of Nicaea who compiled the first table of chords, which are the forerunners of the modern trigonometric function “sine”. Nevertheless the most ancient existing work on trigonometry is the Almagest of Ptolemy in which the author describes the mathematical steps that are necessary for the compilation of the table of chords. These steps are based on more ancient theories and for this reason one gets the impression that they could be the result of a preparatory study. This article is not only a brief survey of Greek trigonometry but it also analyzes the Greek numeration system, the sexagesimal fractions and the arithmetical operations which were used in the calculation of the chords.

  6. Caesarean section in Ancient Greek mythology.

    Science.gov (United States)

    Lurie, Samuel

    2015-01-01

    The narrative of caesarean birth appears on several occasions in Greek mythology: in the birth of Dionysus is the God of the grape harvest and winemaking and wine; in the birth of Asclepius the God of medicine and healing; and in the birth of Adonis the God of beauty and desire. It is possible, however not obligatory, that it was not solely a fantasy but also reflected a contemporary medical practice.

  7. [Population policy: the legacy of Greek thought].

    Science.gov (United States)

    Elgegren Reategui, F

    1994-01-01

    The author "explains that the Greek philosophy and scientific thought developed elements of what is known today as population policies. These include roles and gender relationships, the population volume, the family, sexuality, birth control, eugenics, abortion and [quality of life]....The first part of the article reviews issues on family and women's roles. The second part is related to aspects associated with sexuality and...population policy." (SUMMARY IN ENG) excerpt

  8. Quantitative Microbial Risk Assessment for in Natural and Processed Cheeses

    Directory of Open Access Journals (Sweden)

    Heeyoung Lee

    2016-08-01

    Full Text Available This study evaluated the risk of Clostridium perfringens (C. perfringens foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model (r = 1.82×10−11 was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were 12.40±19.43 g and 19.46±14.39 g, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g and processed cheeses (0.45 Log CFU/g were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (α1 = 1, α2 = 91; α1 = 1, α2 = 309×uniform distribution (a = 0, b = 2; a = 0, b = 2.8 to be −2.35 and −2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were 9.57×10−14 and 3.58×10−14, respectively. These results indicate that probability of C. perfringens

  9. Modified starches or stabilizers in preparation of cheese bread

    Directory of Open Access Journals (Sweden)

    Letícia Dias dos Anjos

    2014-09-01

    Full Text Available Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.

  10. Invited review: A commentary on predictive cheese yield formulas.

    Science.gov (United States)

    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

  11. Devastating epidemics in recent ages Greek populations.

    Science.gov (United States)

    Kotsiou, Antonia; Michalaki, Vasiliki; Anagnostopoulou, Helen N

    2017-12-01

    In the recent Greek ages the most devastating epidemics were plague, smallpox, leprosy and cholera. In 1816 plague struck the Ionian and Aegean Islands, mainland Greece, Constantinople and Smyrna. The Venetians ruling the Ionian Islands effectively combated plague in contrast to the Ottomans ruling all other regions. In 1922, plague appeared in Patras refugees who were expelled by the Turks from Smyrna and Asia Minor. Inoculation against smallpox was first performed in Thessaly by the Greek women, and the Greek doctors Emmanouel Timonis (1713, Oxford) and Jakovos Pylarinos (1715, Venice) made relevant scientific publications. The first leper colony opened in Chios Island. In Crete, Spinalonga was transformed into a leper island, which following the Independence War against Turkish occupation and the unification of Crete with Greece in 1913, was classified as an International Leper Hospital. Cholera struck Greece in 1853-1854 brought by the French troops during the Crimean War, and again during the Balkan Wars (1912-13) when the Bulgarian troops brought cholera to northern Greece. Due to successive wars, medical assistance was not always available, so desperate people turned many times to religion through processions in honor of local saints, for their salvation in epidemics.

  12. Smoking habits of Greek preschool children's parents

    Directory of Open Access Journals (Sweden)

    Linardakis Manolis K

    2007-06-01

    Full Text Available Abstract Background Smoking is Greece's largest public health threat. Greece has the highest adult smoking prevalence among all E.U countries, which in turn possibly predisposes Greek children and adolescents to smoke. The purpose of our study was to research into the smoking habits of preschool children's parents since children of that age could be vulnerable to parental negative role modeling and to investigate into the necessity of conducting a public health awareness programme aimed at the general population. Methods A cross-sectional study was performed on the parents of children enrolled in kindergarten in western Crete-Greece (2809 parents, and interviewed during the 2004–2005 Cretan school health promotion programme. Results 63% of households had at least one parent a current smoker and in 26% both parents were found to be current smokers. Smoking prevalence among adults with preschool children was estimated at 44% (52% of fathers and 36% of mothers. Paternal education and nationality were statistically significantly related to smoking (p Conclusion Smoking prevalence is high even among parents with preschool children. Taking into account the parents' significant primary role in the children's upbringing and the effect that parental induced passive smoking has on children's health and health attitude; one can deduce that the health of Greek children is under threat. It is of major importance that educational and policy intervention measures are implemented to reduce such a situation that could contribute to promoting the initiation of smoking among Greek adolescents.

  13. Smoking habits of Greek preschool children's parents.

    Science.gov (United States)

    Vardavas, Constantine I; Athanasopoulos, Dimitrios; Balomenaki, Evaggelia; Niaounaki, Dora; Linardakis, Manolis K; Kafatos, Anthony G

    2007-06-14

    Smoking is Greece's largest public health threat. Greece has the highest adult smoking prevalence among all E.U countries, which in turn possibly predisposes Greek children and adolescents to smoke. The purpose of our study was to research into the smoking habits of preschool children's parents since children of that age could be vulnerable to parental negative role modeling and to investigate into the necessity of conducting a public health awareness programme aimed at the general population. A cross-sectional study was performed on the parents of children enrolled in kindergarten in western Crete-Greece (2809 parents), and interviewed during the 2004-2005 Cretan school health promotion programme. 63% of households had at least one parent a current smoker and in 26% both parents were found to be current smokers. Smoking prevalence among adults with preschool children was estimated at 44% (52% of fathers and 36% of mothers). Paternal education and nationality were statistically significantly related to smoking (p parents with preschool children. Taking into account the parents' significant primary role in the children's upbringing and the effect that parental induced passive smoking has on children's health and health attitude; one can deduce that the health of Greek children is under threat. It is of major importance that educational and policy intervention measures are implemented to reduce such a situation that could contribute to promoting the initiation of smoking among Greek adolescents.

  14. Origins of the historiography of modern Greek science.

    Science.gov (United States)

    Patiniotis, Manolis

    2008-01-01

    The purpose of the paper is to examine how Greek historians account for the presence of modern scientific ideas in the intellectual environment of eighteenth-century Greek-speaking society. It will also discuss the function of the history of modern Greek science in the context of Greek national historiography. As will be shown, the history of modem Greek science spent most of its life under the shadow of the history of ideas. Despite its seemingly secondary role, however, it occupied a distinctive place within national historiography because it formed the ground upon which different perceptions of the country's European identity converged. In this respect, one of the main goals of this paper is to outline the particular ideological presumptions, which shaped the historiography of modern Greek science under different historical circumstances. At the end an attempt will be made to articulate a viewpoint more in tandem with the recent methodological developments in the history of science.

  15. Whither prometheus' liver? Greek myth and the science of regeneration.

    Science.gov (United States)

    Power, Carl; Rasko, John E J

    2008-09-16

    Stem-cell biologists and those involved in regenerative medicine are fascinated by the story of Prometheus, the Greek god whose immortal liver was feasted on day after day by Zeus' eagle. This myth invariably provokes the question: Did the ancient Greeks know about the liver's amazing capacity for self-repair? The authors address this question by exploring the origins of Greek myth and medicine, adopting a 2-fold strategy. First, the authors consider what opportunities the ancient Greeks had to learn about the liver's structure and function. This involves a discussion of early battlefield surgery, the beginnings of anatomical research, and the ancient art of liver augury. In addition, the authors consider how the Greeks understood Prometheus' immortal liver. Not only do the authors examine the general theme of regeneration in Greek mythology, they survey several scholarly interpretations of Prometheus' torture.

  16. Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture.

    Science.gov (United States)

    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.

  17. Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

    Directory of Open Access Journals (Sweden)

    Alessandro Bonadonna

    2017-08-01

    Full Text Available In 2012, the European Union introduced two optional quality terms (OQT as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT “mountain product” were defined to enhance agricultural production in harsh environments, such as mountain areas. This new tool aimed at promoting local development, maintaining the economic activities in mountain areas and redistributing wealth. The present research aims at understanding if farmers perceived this tool as useful and evaluates their level of awareness. To this aim, a sample of 68 traditional cheese producers from the North West Alpine Arch was interviewed. The results show that some cheese producers have a positive attitude towards the concepts set out in the OQT “mountain product” and consider it a useful tool to promote and enhance their products. Some critical elements are also discussed.

  18. Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

    Directory of Open Access Journals (Sweden)

    A. G. Moura

    Full Text Available Abstract Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1 for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05. No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.

  19. Viability of the Lactobacillus rhamnosus HN001 probiotic strain in Swiss- and Dutch-type cheese and cheese-like products.

    Science.gov (United States)

    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®

  20. Parental characteristics of Jews and Greeks in Australia.

    Science.gov (United States)

    Parker, G; Lipscombe, P

    1979-09-01

    A controlled study was conducted in Sydney to assess the reported characteristics of Jewish and Greek parents. Using a measure of fundamental parental characteristics the 81 Jewish subjects differed from controls only in scoring their mothers as less caring. The 125 Greek subjects scored both parents as more overprotective; further investigation revealed that the Greek parents were overprotective of their daughters only. Findings in the latter study suggest that overprotection by Greek parents may be influenced slightly by the age of the child when migrating, and that such a cultural pattern is resistant to acculturation effects.

  1. An annotated checklist of the Greek Stonefly Fauna (Insecta: Plecoptera).

    Science.gov (United States)

    Karaouzas, Ioannis; Andriopoulou, Argyro; Kouvarda, Theodora; Murányi, Dávid

    2016-05-17

    An overview of the Greek stonefly (Plecoptera) fauna is presented as an annotated index of all available published records. These records have resulted in an updated species list reflecting current taxonomy and species distributions of the Greek peninsula and islands. Currently, a total of 71 species and seven subspecies belonging to seven families and 19 genera are reported from Greece. There is high species endemicity of the Leuctridae and Nemouridae, particularly on the Greek islands. The endemics known from Greece comprise thirty species representing 42% of the Greek stonefly fauna. The remaining taxa are typical Balkan and Mediterranean species.

  2. Ancient Greek Terminology in Hepatopancreatobiliary Anatomy and Surgery.

    Science.gov (United States)

    Papoulas, Michail; Douvetzemis, Stergios

    2015-08-01

    Most of the terminology in medicine originates from Greek or Latin, revealing the impact of the ancient Greeks on modern medicine. However, the literature on the etymology of Greek words used routinely in medical practice is sparse. We provide a short guide to the etymology and meaning of Greek words currently used in the field of hepatopancreatobiliary (HPB) anatomy and surgery. Focusing on HPB medical literature, the etymology and origin of Greek words including suffixes and prefixes are shown and analyzed. For example, anatomy (anatomia) is a Greek word derived from the prefix ana- (on, upon) and the suffix -tomy from the verb temno meaning to cut. Surgery, however, is not a Greek word. The corresponding Greek word is chirourgiki derived from cheir (hand) and ergon (action, work) meaning the action made by hands. Understanding the root of Greek terminology leads to an accurate, precise and comprehensive scientific medical language, reflecting the need for a universal medical language as a standardized means of communication within the health care sector.

  3. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.

    Science.gov (United States)

    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

  4. From Ottoman colonial rule to nation statehood: Schooling and national identity in the early Greek school

    Directory of Open Access Journals (Sweden)

    Theodore G. Zervas

    2017-01-01

    Full Text Available After Ottoman colonial rule, education in Greece became an important institution for the ideological construction of a Greek national identity. This paper looks at schooling in Greece just prior to the Greek Revolution and immediately after Greek Independence, and how the Greek national school system assisted in the construction of a Greek national identity. This paper is divided into several sections. The introductory section discusses how a newly independent Greek nation-state struggled to unite the Greek people under a collective national identity. While most people at the time identified with their families, communities, and Greek Orthodox Christian religion, after Greek independence people began to see themselves as members of a broader Greek nation. The section that follows provides a discussion of Greek education during Ottoman colonial rule, and how a type of Greek identity (centered around the Greek Orthodox Christian faith was maintained through the Greek Orthodox mileu. The Greek Church ran schools, and taught Greek children how to read and write, as well as the virtues of the Orthodox Christian faith. Section three of the article looks at Greek education during the early years of the Greek nation-state. In this section the general contours of the Greek educational system are delineated. The section also discusses how the organization of the Greek national school system was borrowed from extant school models found in Western Europe. Section four describes the Greek national curriculum and how the national curriculum would help to teach future generations of Greek citizens what it meant to be Greek. This is further reinforced in the Greek school textbook, which is part of the discussion in section five. Section five concludes with the role of education and its implications in uniting nations from around the world.

  5. Diversity and enterotoxigenicity of Staphylococcus spp. associated with domiati cheese.

    Science.gov (United States)

    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.

  6. 21 CFR 133.179 - Pasteurized process cheese spread.

    Science.gov (United States)

    2010-04-01

    ..., malt sirup, and hydrolyzed lactose, in a quantity necessary for seasoning. (4) Water. (5) Salt. (6... propionate. (9) Pasteurized process cheese spread in consumer-sized packages may contain lecithin as an...

  7. Isolation of antifungally active lactobacilli from edam cheese

    DEFF Research Database (Denmark)

    Tuma, S.; Vogensen, Finn Kvist; Plocková, M.

    2007-01-01

    The antifungal activity of 322 lactobacilli strains isolated from Edam cheese at different stages of the ripening process was tested against Fusarium proliferatum M 5689 using a dual overlay spot assay. Approximately 21% of the isolates showed a certain level of inhibitory activity. Seven strains...... as Lb. paracasei and three as Lb. fermentum. Lb. paracasei ST 68 was chosen for further testing as antifungal protective adjunct for Edam cheese production.  ...

  8. Effect of multiple substrates in ethanol fermentations from cheese whey

    Energy Technology Data Exchange (ETDEWEB)

    Wang, C J; Jayanata, Y; Bajpai, R K

    1987-01-01

    Ethanol fermentations from cheese whey by Kluyveromyces marxianus CBS 397 were investigated. Cheese whey, which contains lactose as the major sugar, has been found to have small amounts of glucose and galactose, depending on the source and operating conditions. Fermentation performance was strongly influenced by the presence of glucose and galactose. However, lactose did not significantly affect the cell growth and product formation even at a high concentration. A logistical model was proposed to take into account the effect of lactose. (Refs. 6).

  9. Researches Regarding Microbiological Parameters Values of Telemea Cheese

    Directory of Open Access Journals (Sweden)

    Andra Suler

    2010-10-01

    Full Text Available The main objectives of this paper were microbiological parameters which characterized the Telemea cheese for each season, assessment of technologies and thus assortment defects as well as projection of hygienic solution for obtaining qualitative products according to actual standards. We studied 5 units of Telemea cheese processing replaced in different area. For obtaining concrete results we used STAS methodologies and analyze procedure was based on observation, mathematical estimation and experiments (in lab and processing units.

  10. Energy production by anaerobic treatment of cheese whey

    Energy Technology Data Exchange (ETDEWEB)

    Peano, L.; Ciciarelli, R.; Comino, E.; Gard, P. A.

    2009-07-01

    Anaerobic treatment and methane generation potential of cheese whey, diluted with mud, were determined in the digester of an existing wastewater treatment plant in Switzerland. Lactose, main sugar in cheese whey, can be a useful indicator to evaluate serum anaerobic treatment. Conventional parameters of anaerobic digestion (Volatile Matter, Dry Matter, Fatty Volatile Acids, total Alkali metric Title) were measured after the introduction of different whey/sludge ratio demonstrating that, despite an overcharge of whey digester, its stability is never compromised. (Author)

  11. THERMOPHYSICAL PROPERTIES AND WATER ACTIVITY OF TRANSFERRED CHEESE (UF

    Directory of Open Access Journals (Sweden)

    Mohsen Dalvi Esfahan

    2015-06-01

    Full Text Available Few data are available on the thermophysical properties of cheese in the ripening process.The main objective of this work was to investigate the effects of brining and temperature on the thermophysical properties, i.e., thermal conductivity, specific heat, density and water activity of UF cheese and finally we measure surface heat transfer coefficient .Then we develop models for thermophysical properties based on physical and multiple regression concept .

  12. Energy production by anaerobic treatment of cheese whey

    International Nuclear Information System (INIS)

    Peano, L.; Ciciarelli, R.; Comino, E.; Gard, P. A.

    2009-01-01

    Anaerobic treatment and methane generation potential of cheese whey, diluted with mud, were determined in the digester of an existing wastewater treatment plant in Switzerland. Lactose, main sugar in cheese whey, can be a useful indicator to evaluate serum anaerobic treatment. Conventional parameters of anaerobic digestion (Volatile Matter, Dry Matter, Fatty Volatile Acids, total Alkali metric Title) were measured after the introduction of different whey/sludge ratio demonstrating that, despite an overcharge of whey digester, its stability is never compromised. (Author)

  13. [The homogeneity of a population of yeasts from Camembert cheeses].

    Science.gov (United States)

    Schmidt, J L; Daudin, J J

    1983-01-01

    Yeasts are found to a large extent in cheeses, more particularly in soft cheeses such as Camembert. The proximity between two species previously identified by standard methods was studied using a factorial discriminant analysis on 326 strains. Twenty-three fermentation and assimilation tests (discriminant variables) gave a fairly good discrimination between species. This treatment has allowed us to confirm the present tendencies noticed in yeast classification and has also enabled us to group some of the species.

  14. Adaptive Horizontal Gene Transfers between Multiple Cheese-Associated Fungi.

    Science.gov (United States)

    Ropars, Jeanne; Rodríguez de la Vega, Ricardo C; López-Villavicencio, Manuela; Gouzy, Jérôme; Sallet, Erika; Dumas, Émilie; Lacoste, Sandrine; Debuchy, Robert; Dupont, Joëlle; Branca, Antoine; Giraud, Tatiana

    2015-10-05

    Domestication is an excellent model for studies of adaptation because it involves recent and strong selection on a few, identified traits [1-5]. Few studies have focused on the domestication of fungi, with notable exceptions [6-11], despite their importance to bioindustry [12] and to a general understanding of adaptation in eukaryotes [5]. Penicillium fungi are ubiquitous molds among which two distantly related species have been independently selected for cheese making-P. roqueforti for blue cheeses like Roquefort and P. camemberti for soft cheeses like Camembert. The selected traits include morphology, aromatic profile, lipolytic and proteolytic activities, and ability to grow at low temperatures, in a matrix containing bacterial and fungal competitors [13-15]. By comparing the genomes of ten Penicillium species, we show that adaptation to cheese was associated with multiple recent horizontal transfers of large genomic regions carrying crucial metabolic genes. We identified seven horizontally transferred regions (HTRs) spanning more than 10 kb each, flanked by specific transposable elements, and displaying nearly 100% identity between distant Penicillium species. Two HTRs carried genes with functions involved in the utilization of cheese nutrients or competition and were found nearly identical in multiple strains and species of cheese-associated Penicillium fungi, indicating recent selective sweeps; they were experimentally associated with faster growth and greater competitiveness on cheese and contained genes highly expressed in the early stage of cheese maturation. These findings have industrial and food safety implications and improve our understanding of the processes of adaptation to rapid environmental changes. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  15. COTTAGE CHEESE PRODUCTS WITH INGREDIENTS OF PLANT ORIGIN

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2015-01-01

    Full Text Available Proposed the use of feijoa as a filler for cheese products. Distinctive at-sign feijoa is a high content of watersoluble compounds in the fruits of iodine. According to their content feijoa can match with seafood, no plant does not accumulate a large number of iodine compounds (about 0.2 1 mg per 100 g of product. Feijoa is very useful for people living in iodine deficiency regions, as well as for preventers of thyroid diseases. The rind of the fruit is rich in antioxidants. The technology of GUT-goad product feijoa. Feature of the technology is that the finished cheese is made in the form of a mixture of filler pureed fruit pulp and sugar in a ratio of 1: 1, and the powder dry skin. Objects of research a filler in the form of syrup (pineapple guava pulp and sugar and the rind of the fruit in the form of crushed dry cottage cheese. Compatible with cream cheese filling sensory determined by the following indicators appearance, consistency, color, smell, taste. Syrup dosage ranged from 1 to 10%, dry filler from 0.5 to 3.5%. A mixture of fillers were added to the finished curd product in the ratio of syrup fairies feijoa and dry powder peel 8: 1.5. Technological process of cottage cheese product is different from the traditional operations of preparation of fillers and incorporation in the finished cheese. Determined the antioxidant activity syrup feijoa 1,963 mg / dm3 . It was found that the cheese product is rich in antioxidants, iodine, which helps to eliminate free radicals from the body and strengthen health care. Herbal additive allows to obtain a product with a new taste characteristics. The shelf life of cottage cheese products 5 days.

  16. Antimicrobial susceptibility of microflora from ovine cheese.

    Science.gov (United States)

    Kmeť, V; Drugdová, Z

    2012-07-01

    Strains identified in ovine cheese and bryndza by matrix-assisted laser desorption/ionization time-of-flight analysis belonged to ten species of non-enterococcal lactic acid bacteria and included Lactobacillus casei/Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus helveticus, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus brevis, Lactococcus lactis, Pediococcus pentosaceus and Pediococcus acidilactici. The susceptibility toward antibiotics was determined in lactobacilli, lactococci and pediococci and also in Escherichia coli for comparison. Analysis of L. fermentum and pediococci revealed the presence of non-wild-type epidemiological cut-offs in streptomycin, clindamycin or gentamicin. E. coli were resistant to ampicillin, tetracycline, enrofloxacin and florfenicol. No extended spectrum β-lactamases were detected.

  17. Swiss-Cheese Gravitino Dark Matter

    Science.gov (United States)

    Misra, Aalok

    2014-06-01

    We present a phenomenological model which we show can be obtained as a local realization of large volume D 3 / D 7 μ-Split SUSY on a nearly special Lagrangian three-cycle embedded in the big divisor of a Swiss-Cheese Calabi-Yau [Mansi Dhuria, Aalok Misra, arxiv:arXiv:1207.2774 [hep-ph], Nucl. Phys. B867 (2013) 636-748]. After identification of the first generation of SM leptons and quarks with fermionic super-partners of four Wilson line moduli, we discuss the identification of gravitino as a potential dark matter candidate. We also show that it is possible to obtain a 125 GeV light Higgs in our setup.

  18. Swiss-Cheese Gravitino Dark Matter

    International Nuclear Information System (INIS)

    Misra, Aalok

    2014-01-01

    We present a phenomenological model which we show can be obtained as a local realization of large volume D3/D7μ-Split SUSY on a nearly special Lagrangian three-cycle embedded in the big divisor of a Swiss-Cheese Calabi-Yau [Mansi Dhuria, Aalok Misra, (arXiv:1207.2774 [hep-ph]), Nucl. Phys. B867 (2013) 636–748]. After identification of the first generation of SM leptons and quarks with fermionic super-partners of four Wilson line moduli, we discuss the identification of gravitino as a potential dark matter candidate. We also show that it is possible to obtain a 125 GeV light Higgs in our setup

  19. Swiss-Cheese Gravitino Dark Matter

    Energy Technology Data Exchange (ETDEWEB)

    Misra, Aalok

    2014-06-15

    We present a phenomenological model which we show can be obtained as a local realization of large volume D3/D7μ-Split SUSY on a nearly special Lagrangian three-cycle embedded in the big divisor of a Swiss-Cheese Calabi-Yau [Mansi Dhuria, Aalok Misra, (arXiv:1207.2774 [hep-ph]), Nucl. Phys. B867 (2013) 636–748]. After identification of the first generation of SM leptons and quarks with fermionic super-partners of four Wilson line moduli, we discuss the identification of gravitino as a potential dark matter candidate. We also show that it is possible to obtain a 125 GeV light Higgs in our setup.

  20. Selenium content in selected foods from the Greek market and estimation of the daily intake

    International Nuclear Information System (INIS)

    Pappa, Eleni C.; Pappas, Athanasios C.; Surai, Peter F.

    2006-01-01

    The total selenium content of foods purchased from the North West part of Greece was determined using hydride generation atomic fluorescence spectroscopy. The results of this study were within the range from other countries. The overall mean average of selenium concentration of the foods examined, in decreasing order, was found in sesame seeds (783.1 ng g -1 ), fish (246 ng g -1 ), legumes (162.5 ng g -1 ), eggs (123 ng g -1 ), bread (91.9 ng g -1 ), meat (71.7 ng g -1 ), cheese (69.8 ng g -1 ), yoghurt (23.6 ng g -1 ), nuts (19.6 ng g -1 ), milk (15.4 ng g -1 ), vegetables (6.5 ng g -1 ) and fruits (3.4 ng g -1 ). Considering the average daily individual consumption of these foods by Greeks, the average daily dietary intake of selenium supplied by this source is 39.3 μg per capita

  1. Selenium content in selected foods from the Greek market and estimation of the daily intake

    Energy Technology Data Exchange (ETDEWEB)

    Pappa, Eleni C. [National Agricultural Research Foundation, Dairy Research Institute, Katsikas 45221, Ioannina (Greece)]. E-mail: instgala@otenet.gr; Pappas, Athanasios C. [Avian Science Research Centre, Animal Health Group, SAC, Auchincruive, Ayr KA6 5HW (United Kingdom); Surai, Peter F. [Avian Science Research Centre, Animal Health Group, SAC, Auchincruive, Ayr KA6 5HW (United Kingdom); Division of Environmental and Evolutionary Biology, University of Glasgow, Glasgow, G12 8QQ, Scotland (United Kingdom)

    2006-12-15

    The total selenium content of foods purchased from the North West part of Greece was determined using hydride generation atomic fluorescence spectroscopy. The results of this study were within the range from other countries. The overall mean average of selenium concentration of the foods examined, in decreasing order, was found in sesame seeds (783.1 ng g{sup -1}), fish (246 ng g{sup -1}), legumes (162.5 ng g{sup -1}), eggs (123 ng g{sup -1}), bread (91.9 ng g{sup -1}), meat (71.7 ng g{sup -1}), cheese (69.8 ng g{sup -1}), yoghurt (23.6 ng g{sup -1}), nuts (19.6 ng g{sup -1}), milk (15.4 ng g{sup -1}), vegetables (6.5 ng g{sup -1}) and fruits (3.4 ng g{sup -1}). Considering the average daily individual consumption of these foods by Greeks, the average daily dietary intake of selenium supplied by this source is 39.3 {mu}g per capita.

  2. Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract

    Directory of Open Access Journals (Sweden)

    2015-02-01

    Full Text Available Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese ripening. Casein as the main protein of cheese has a significant effect on the flavor and textural properties of cheeses via its degradation to small peptides and free amino acids by various factors like coagulant enzymes. Specific flavors of cheeses occur as a result of amino acid catabolism by starter and non-starter bacteria. Some flavor compounds are formed by enzymatic transformations as well as by non-enzymatic, chemical changes in cheese. In this paper, formation of flavor compounds by amino acid catabolism during cheese ripening reviewed.

  3. 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...

  4. Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder.

    Science.gov (United States)

    Lee, Jai-Sung; Bae, Inhyu

    2018-02-01

    Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at 14°C for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control ( p camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.

  5. Informal Learning in Late-Nineteenth and Early-Twentieth-Century Greece: Greek Children's Literature in Historical and Political Contexts

    Science.gov (United States)

    Zervas, Theodore G.

    2013-01-01

    After Greek independence from the Ottoman Empire (1827), a newly formed Greek state looked to retrieve its past through the teaching of a Greek national history. For much of the nineteenth century Greek schools forged common religious, linguistic, and historical ties among the Greek people through the teaching of a Greek historical past (Zervas…

  6. Cheese bread enriched with biofortified cowpea flour

    Directory of Open Access Journals (Sweden)

    Rodrigo Barbosa Monteiro Cavalcante

    2016-02-01

    Full Text Available ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison, F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.

  7. The use of sanitation products in milk and cheese production

    Directory of Open Access Journals (Sweden)

    Samir Kalit

    2001-06-01

    Full Text Available Considering hygienic conditions in cheese production the aim of thispaper was to investigate the influence of using some sanitation* products in milk and cheese production on family farms. This investigation was a part of the project “Improving the quality of Tounj cheese produced on family farms”. By use of the sanitation products, during milk production, significant (P<0.01 decrease of geometrical mean of total bacterial count from 3.54 x 105 to 8 x 103 in mL of milk, as well as significant (P<0.01 decrease of geometric mean of somatic cell count from 3.1 x 105 to 2.4 x 105 in mL of milk was observed. The ratio of hygienically unacceptable cheeses, according to the Regulations of microbial standards for foods (NN 46/94., significantly (P<0.01 decreased as well. Because of the new requests and standards, the sanitation products are more in use in both milk and cheese production on family farms. Investigated sanitation products were suitable for use in milk and Tounj cheese production.

  8. Biogas yield from Sicilian kitchen waste and cheese whey

    Directory of Open Access Journals (Sweden)

    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.

  9. Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

    Directory of Open Access Journals (Sweden)

    Olga Myriam Vasek

    2013-03-01

    Full Text Available The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions and their effects on the beneficial (lactic acid bacteria: LAB and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

  10. Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheese.

    Science.gov (United States)

    El-Baradei, Gaber; Delacroix-Buchet, Agnès; Ogier, Jean-Claude

    2007-02-01

    Bacterial biodiversity occurring in traditional Egyptian soft Domiati cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati cheeses reveals great biodiversity and evokes a role for marine bacteria in determining cheese type.

  11. Serrano Cheese: a cultural, quality and legal view

    Directory of Open Access Journals (Sweden)

    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.

  12. The effect of extrinsic attributes on liking of cottage cheese.

    Science.gov (United States)

    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.

  13. Inhibition of Clostridium activities in silage and cheese using anticlostridial Lactobacillus Isolated from Danish semi-hard cheese

    DEFF 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...

  14. Teaching Ancient Greek History in Greek Compulsory Education: Textual and Ideological Continuities and Discontinuities

    Science.gov (United States)

    Papakosta, Konstantina

    2017-01-01

    The reality of Greek education presents a dissension in relation to the global trends regarding the existence and use of a single textbook per school subject. This reality also influences the orientation of education research. Thus, the international trend to study how textbooks affect the uptake of knowledge by the student, which is followed by…

  15. History through Art and Architecture: Ancient Greek Architecture [and] Ancient Greek Sculpture. Teacher's Manual.

    Science.gov (United States)

    Campbell, Ann

    This document consists of two teaching manuals designed to accompany a commercially-available "multicultural, interdisciplinary video program," consisting of four still videotape programs (72 minutes, 226 frames), one teaching poster, and these two manuals. "Teacher's Manual: Ancient Greek Architecture" covers: "Ancient…

  16. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.

    Science.gov (United States)

    Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Wang, T; Lucey, J A

    2007-10-01

    Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT(max)) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT(max) values increased during ripening. The temperature at which the LT(max) was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT(max) decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.

  17. Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing

    Directory of Open Access Journals (Sweden)

    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.

  18. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.

    Science.gov (United States)

    Hayaloglu, A A; Cakmakci, S; Brechany, E Y; Deegan, K C; McSweeney, P L H

    2007-03-01

    Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.

  19. Functional categories in agrammatism: evidence from Greek.

    Science.gov (United States)

    Stavrakaki, Stavroula; Kouvava, Sofia

    2003-07-01

    The aim of this study is twofold. First, to investigate the use of functional categories by two Greek agrammatic aphasics. Second, to discuss the implications of our findings for the characterization of the deficit in agrammatism. The functional categories under investigation were the following: definite and indefinite articles, personal pronouns, aspect, tense, subject-verb agreement, wh-pronouns, complementizers and the mood marker na (=to). Based on data collected through different methods, it is argued that the deficit in agrammatism cannot be described in terms of a structural account but rather by means of difficulties in the implementation of grammatical knowledge.

  20. Dietary Habits of Greek Primary School Children

    Science.gov (United States)

    Piperakis, S. M.; Papadimitriou, V.; Zafiropoulou, M.; Piperakis, A. S.; Zisis, P.

    2007-06-01

    The purpose of this study was to assess Greek primary (1st to 6th grade) school children's dietary habits and the factors influencing them. Our results show that children know the value of different foods. The socio-economic status of father has no effect on the attitude of children towards choosing their diet, however, mothers' educational status appears to have an effect on their children's behaviour. Place of residence (urban or semi-rural areas) and gender does not influence their knowledge about different diets. It was, finally, shown that as children grow older they tend to eat less healthy foods.

  1. The reallocation of [ʝ] in cypriot greek

    OpenAIRE

    Pappas, Panayiotis A.

    2016-01-01

    This  article examines the variation between lateral palatal ([ʎ]) and fricative palatal ([ʝ])  instantiations of the variable (liV) in Cypriot Greek. Through the analysis of two datasets, one based on  sociolinguistic interviews, and one based on elicitation task s, it is shown that the fricative variant, which  used to be associated mainly with the city of Ammochostos (Famagusta), is now present in all three major  urban centres of the island, and that young men are leading the change. The ...

  2. [Gods, women and pharmacy in Greek Mythology].

    Science.gov (United States)

    Vons, J

    2001-01-01

    The study of Greek Mythology fully justifies Herophilus's phrase: "Medicines are the hands of Gods" (third cent. B.C.). A number of Gods are said to be the inventors of the drugs which are useful to men. Their names are still alive in the scholarly or popular appellations of a great many medicinal herbs. However, insofar as the action of a drug (of a Pharmakon) remains mysterious, one finds it in essentially female practices as well as in medicine. The study of these ancient beliefs, which have survived in spite of the progress of twentieth century science, can develop the history of epistemology of pharmacy by stimulating interdisciplinary research.

  3. The Puzzle of the Missing Greek Exports

    OpenAIRE

    Uwe Boewer; Vasiliki Michou; Christoph Ungerer

    2014-01-01

    Why is Greece such a surprisingly closed economy? We employ a gravity model of trade to explain the appallingly poor export performance of Greece and argue that weak institutional quality accounts for a large part of this shortfall. Using a rich dataset of bilateral value-added exports of goods and services of 39 exporters and 56 importers for 18 sectors, we first estimate that Greece exports ? less than what regular international trade patterns would predict on basis of Greek GDP, the size o...

  4. Homosexuality according to ancient Greek physicians.

    Science.gov (United States)

    Laios, K; Moschos, M M; Koukaki, E; Kontaxaki, M-I; Androutsos, G

    2017-01-01

    Homosexuality and pedophilia in ancient Greece greatly concerned many researchers who were mainly interested in highlighting the social aspect of this phenomenon in ancient Greek society. An important source on the subject was the paintings of a man and his lover in attic black and red figured pottery, up to the end of the 5th century BC. Another main source was the information that derived from the texts of ancient Greek literature, especially poetry. Homosexuality was not only referring to relationships between males, but it was also manifested in lesbian love. It is believed that in the Homeric world homosexuality was not favored. In Greek society of the archaic period, the restriction of women at home, the satisfaction of sexual needs with courtesans, the marriage for the purpose of maintaining and managing the property, put women aside, marginalizing them in terms of social life, impeding the cultivation of emotional relationships between sexes. At the same time, in the society of those times, the aristocratic ideal, the constant communication of men during military training and the war, the male nudity in sports and the promotion of beauty and bravery in athletic contests, as well as the gatherings and the entertainment of men at the symposia, created a suitable substrate in which male homosexuality could develop. In this context, pedophile relationships were developed mainly during the archaic period, as recorded on vase paintings, where a mature man developed a special relationship with a teenager of the same social class. The mature man had the role of mentor for the juvenile, he would look after him and cover his living expenses and education cost. In this relationship, exhibiting predominantly the social dimension of an initiation process and introduction to adult life, the erotic homosexual intercourse could find a place to flourish. The above-mentioned relationship could not last forever, given that this would later transform into an emotional

  5. GREEK ECONOMIC CRISIS ON MACROECONOMIC INDICATORS

    Directory of Open Access Journals (Sweden)

    GĂBAN LUCIAN

    2016-04-01

    Full Text Available This paper aims to examine briefly some elements of macroeconomic aspects that could explain - at least partly - a number of causes of the current economic crisis in Greece. Using data provided by competent bodies, is intended as a more accurate outlining the differences between Greece and the other countries of the European Union member show widespread Greek State as an outlier among the countries that make up the current "U.E. 28 ". The analysis is based on three indicators relevant to the case – unemployment, government debt and nonperforming loans.

  6. Gender and leadership in Greek primary education

    OpenAIRE

    Papanastasiou, Efthymia

    2016-01-01

    Women constitute more than half of the teaching force in primary schools in Greece but men are more likely than women to achieve headship. In other countries (e.g. in the USA, in the UK and in other European countries) women are represented in educational leadership in disproportionately low numbers, too.The aim of this thesis is to cast light on the neglected phenomenon of women’s relatively low participation in Greek primary school leadership and to explore the constructions of men and wome...

  7. Max Raphael, dialectics and Greek art

    OpenAIRE

    Healy, P.

    2007-01-01

    The article outlines what is required for a theory of art in the late work of Max Raphael, by showing that it is a response to a problematic first formulated, but left unanswered, by Marx, and which can be seen as developed by Raphael in his writing, especially the text he devoted to a dialectic interpretation of Greek art, with special reference to temple architecture. In detailing this latter study it is possible to see how Raphael’s understanding and analysis is guided by his account of an...

  8. Max Raphael: Dialectics and Greek Art

    Directory of Open Access Journals (Sweden)

    Patrick Healy

    2014-07-01

    Full Text Available The article outlines what is required for a theory of art in the late work of Max Raphael, by showing that it is a response to a problematic first formulated, but left unanswered, by Marx, and which can be seen as developed by Raphael in his writing, especially the text he devoted to a dialectic interpretation of Greek art, with special reference to temple architecture. In detailing this latter study it is possible to see how Raphael’s understanding and analysis is guided by his account of an empirical theory of art, and contributes to its further elaboration.

  9. Silver sources of archaic Greek coinage

    International Nuclear Information System (INIS)

    Gentner, W.; Mueller, O.; Wagner, G.A.; Gale, N.H.

    1978-01-01

    The authors report on new chemical and lead isotopic results and interpretations of archaic Greek silver coins from the Asyut hoard which was buried around 475 B.C. Aeginetan coins were of central interest in this study. Possible ancient silver mines were explored in the Aegean region in the course of several geologic expeditions, and chemically and isotopically investigated. Some of the silver sources in Greece were traced by combination of the analytical methods and questions of provenance were solved. In addition, processes of silver smelting and refining were studied. Results and implications of this work are summarized in the final section on Conclusions. (orig.) [de

  10. Greek Astronomy and the Medieval Arabic Tradition

    Science.gov (United States)

    Saliba, George

    2002-07-01

    Islamic scholars of the Middle Ages are often credited with preserving the scientific writings of Antiquity through the Dark Ages of Europe. Saliba argues that the medieval Islamic astronomers did far more—actually correcting and improving on Greek astronomy by creating new mathematical tools to explain the motions of celestial objects. These tools were so useful that Copernicus appears to have borrowed them for use in his heliocentric cosmology. In this new light, the medieval Islamic astronomers played a fundamental role in the scientific revolution that was forged in Europe during the Renaissance.

  11. Evaluating and Recommending Greek Newspapers' Websites Using Clustering

    Science.gov (United States)

    Kanellopoulos, Dimitris; Kotsiantis, Sotiris

    2012-01-01

    Purpose: The aim of this work is to evaluate Greek newspaper websites using clustering and a number of criteria obtained from the Alexa search engine. Furthermore, a recommendation approach is proposed for matching Greek online newspapers with the profiles of potential readers. The paper presents the implementation and validation of a recommender…

  12. Short Overview of the Evolution of Modern Greek State

    OpenAIRE

    Shalva Tchkadua

    2012-01-01

    In the article the author describes and analyzes the historical path of Greece, from the national liberation movement to its integration into Euro-Atlantic structures. The article briefly but clearly describes the process of the Greek national liberation movement. The author highlights the Greek nation’s fight to strengthen independence and democracy.

  13. Sin, Punishment And Forgiveness In Ancient Greek Religion: A ...

    African Journals Online (AJOL)

    This paper looks in particular at the special sin of hubris in ancient Greek religious thought. It examines what constitutes hubris and some cases in which hubris has been committed and punished. It demonstrates with examples that hubris is an unforgivable sin in ancient Greek religion and examines the reasons for this ...

  14. The art of providing resuscitation in Greek mythology.

    Science.gov (United States)

    Siempos, Ilias I; Ntaidou, Theodora K; Samonis, George

    2014-12-01

    We reviewed Greek mythology to accumulate tales of resuscitation and we explored whether these tales could be viewed as indirect evidence that ancient Greeks considered resuscitation strategies similar to those currently used. Three compendia of Greek mythology: The Routledge Handbook of Greek Mythology, The Greek Myths by Robert Graves, and Greek Mythology by Ioannis Kakridis were used to find potentially relevant narratives. Thirteen myths that may suggest resuscitation (including 1 case of autoresuscitation) were identified. Methods to attempt mythological resuscitation included use of hands (which may correlate with basic life support procedures), a kiss on the mouth (similar to mouth-to-mouth resuscitation), application of burning torches (which might recall contemporary use of external defibrillators), and administration of drugs (a possible analogy to advanced life support procedures). A careful assessment of relevant myths demonstrated that interpretations other than medical might be more credible. Although several narratives of Greek mythology might suggest modern resuscitation techniques, they do not clearly indicate that ancient Greeks presaged scientific methods of resuscitation. Nevertheless, these elegant tales reflect humankind's optimism that a dying human might be restored to life if the appropriate procedures were implemented. Without this optimism, scientific improvement in the field of resuscitation might not have been achieved.

  15. The Greek library of Giannozzo Manetti (1396-1459)

    DEFF Research Database (Denmark)

    Haan, Annet den

    2018-01-01

    Greek studies were central to the movement of fifteenth-century Italian humanism, as the humanists claimed themselves. But before 1450, Greek manuscripts were scarce, and many humanists were more enthusiastic about learning the language in theory than in practice. The case of Giannozzo Manetti...

  16. Three Generations of Greek Americans: A Study in Ethnicity.

    Science.gov (United States)

    Scourby, Alice

    1980-01-01

    Measures ethnic identity among three generations of Greek Americans living in the New York Metropolitan area. Shows that, though there is a generational variation, the majority of Greeks still have relatively strong attachment to their ethnic culture, despite their identification with American society. (Author/GC)

  17. Greek Loans in English and the Teaching of Modern Greek to English Speaking Students (within a Communicative Language Teaching Framework).

    Science.gov (United States)

    Hatzipanayiotidou, A.; And Others

    In constructing a syllabus for the teaching of Modern Greek as a foreign language to English-speaking students, it is suggested that some lexical items be taught from the corpus of Greek loan words in English. These words fall into the following categories: direct loans; words that, in joining English, have acquired a different meaning, which was…

  18. 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.

  19. 7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

    Science.gov (United States)

    2010-01-01

    ... cheese products should possess a pleasing and desirable taste and odor consistent with the age of the cheese; should have body and texture characteristics which will impart the desired body and texture...

  20. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

    Energy Technology Data Exchange (ETDEWEB)

    Dinkci, N.; Kesenkas, H.; Seckin, A. K.; Kinik, O.; Gonc, S.

    2011-07-01

    The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend. (Author) 36 refs.

  1. Health Narratives in the Greek Translated Press

    Directory of Open Access Journals (Sweden)

    Themis Panagiotis Kaniklidou

    2016-08-01

    Full Text Available This paper looks see how meaning is constructed in translated news texts about health and science and awards a narrative potential to unforced translation shifts, moving along the theoretical lines of Baker's Narrative Theory (2006. The thematic thread of health zooms in on “emotional frames” (Nabi, 2003 of risk and fear of human health that is narrated as being 'under attack’ by potentially dangerous diseases. Themes also orbit around schemas that promote hope and optimism about science represented as coming to the rescue of man from fear of the disease. The data consists of 21 pairs of English-Greek health news articles culled from the Greek newspapers I Kathimerini, To Vima and Ta Nea. Findings point towards translation as a process that employs lexicogrammatical and intrasentential configurations to a give emphasis to the risk or hope dimensions underlying a heath or science story, b enable the reflection or emergence of a cascade of public, conceptual and master narratives.

  2. Succinct history of Greek cardiac surgery.

    Science.gov (United States)

    Apostolakis, Efstratios; Koletsis, Efstratios; Dougenis, Dimitrios

    2008-01-01

    The development and evolution of Greek Cardiac Surgery (GCS) has followed the international cardiothoracic surgery after the invention of cardiopulmonary bypass machine by John Gibbon in 1953. Chronologically, the development of GCS could be divided in four periods: (a) the first or essay period (1950-1960) characterized by the lack of organization, the experimentation and hesitation from the surgeons' side, and the reluctance from the patients' side to have an operation in Greece. (b) The second or stabilization period (1960-1970) is the period during which several separate cardiovascular departments were organized and performed the first valve replacement in 1964. (c) The third or "strengthening" period (1970-1985), during which Greek surgeons were trained abroad and adopted new methods and techniques of surgical therapy. The first operations of coronary artery bypass grafting and aortic aneurysm were performed (1973-1975). Various purely Cardiothoracic Centers were founded in Athens and Thessalonica and cardiac surgery became a routine operation. However, these centers were numerically not enough to cover the demand of patients in need of cardiac surgery. (d) The fourth or maturity period (1985 till today). It is characterized by the creation of private cardiac surgery departments and the gradual establishment of new university centers at the periphery, which along with the Onassis Cardiac Center, eliminated any need for patients to leave the country.

  3. Cases of Trephination in Ancient Greek Skulls

    Directory of Open Access Journals (Sweden)

    Vasiliki Ζafiri

    2012-01-01

    Full Text Available Background: Trephination, or trepanning, is considered to be one of the most ancient surgical operations with an especially extensive geographical incidence, both in the New World and in the Old. In Europe, more than 200 finds of trephination have been found, from Scandinavia to the Balkans. The technique of trephination or trepanning covers overall the last 10,000 years and exhibits great versatility and adjustability in the knowledge, technical means, therapeutic needs, prejudices and social standards of each period and of each population group. Hippocrates was the one to classify for the first time the kinds of cranial fractures and define the conditions and circumstances for carrying out a trepanning.Aim: The present research aims to investigate the Greek cranial trephinations on sculls from the collection of the Anthropological Museum of the Medical School of Athens that come from archaeological excavations.Method: Skulls were examined by macroscopic observation with reflective light. Furthermore, radiographic representation of the skulls was used.Results: The anthropological researches and the studies of anthropological skeleton remains that came out during archaeological excavations from different eras and areas have given information about the medical practices in the very important geographic area of Greece and in particular, we referred to cases of Greek trephinations.

  4. Cyclopia: from Greek antiquity to medical genetics.

    Science.gov (United States)

    Kalantzis, George C; Tsiamis, Costas B; Poulakou-Rebelakou, Effie L

    2013-01-01

    Cyclops are among the best-known monsters of Greek mythology, also mentioned in art and literature. According to the most recent scientific knowledge, the malformations caused by defective development of the anterior brain and midline mesodermal structures include cyclopia (synophthalmos), ethmocephaly, cebocephaly and arrhinencephaly. These severe forebrain lesions often are accompanied by severe systemic malformations, and affected infants rarely survive. Neither true cyclopia nor synophthalmos are compatible with life because an anomalous development of the brain is involved. Thus, it is difficult to assume that ancient Greeks drew their inspiration from an adult patient suffering from cyclopia. Cyclops appear for the first time in literature in Homer's Odyssey (8th-7th century BC) and one of them, Polyphemus, is blinded by the hero of the epic poem. The description of the creature is identical with patients suffering from cyclopia; eyes are fused and above the median eye there is a proboscis, which is the result of an abnormal development of the surface ectodermal structures covering the brain. The next literature appearance of Cyclops is at the end of 7th century BC in "Theogonia", written by Hesiodus. Another interesting description is made by Euripides in his satyr play entitled 'Cyclops' (5th century BC). In conclusion, though it is not certain whether Homer's description of Cyclops was based on his personal experience or the narration of his ancestors, there is no doubt that the ophthalmological disease, cyclopia, was named after this mythical creature.

  5. The Greek crisis: Causes and implications

    Directory of Open Access Journals (Sweden)

    Vlamis Prodromos

    2010-01-01

    Full Text Available This paper presents and critically discusses the origins and causes of the Greek fiscal crisis and its implications for the euro currency as well as the SEE economies. In the aftermath of the 2007-2009 financial crisis the enormous increase in sovereign debt has emerged as an important negative outcome, since public debt was dramatically increased in an effort by the US and the European governments to reduce the accumulated growth of private debt in the years preceding the recent financial turmoil. Although Greece is the country member of the eurozone that has been in the middle of this ongoing debt crisis, since November 2009 when it was made clear that its budget deficit and mainly its public debt were not sustainable, Greece’s fiscal crisis is not directly linked to the 2007 US subprime mortgage loan market crisis. As a result of this negative downturn the Greek government happily accepted a rescue plan of 110 billion euros designed and financed by the European Union and the IMF. A lengthy austerity programme and a fiscal consolidation plan have been put forward and are to be implemented in the next three years.

  6. The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

    NARCIS (Netherlands)

    Alewijn, M.

    2006-01-01

    Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones,

  7. Effect of cheese and butter intake on metabolites in urine using an untargeted metabolomics approach

    DEFF Research Database (Denmark)

    Hjerpsted, Julie Bousgaard; Ritz, Christian; Schou, Simon Stubbe

    2014-01-01

    Cheese intake has been shown to decrease total cholesterol and LDL cholesterol concentrations when compared to butter of equal fat content. An untargeted metabolite profiling may reveal exposure markers of cheese but may also contribute with markers which can help explain how the intake of cheese...

  8. Expression and release of proteolytic enzymes of Lactococcus lactis : ripening of UF-cheese

    NARCIS (Netherlands)

    Meijer, W.C.

    1997-01-01

    Semi-hard cheese types, such as Gouda, cannot be satisfactorily produced when using ultrafiltration technology. Although the cheese yield increases using this method, the higher financial return is completely lost by the (poor) quality of the cheese. The work described in this thesis is

  9. A comparative study of the fatty acid profiles in commercial sheep cheeses

    DEFF Research Database (Denmark)

    Aguilar, C.; Toro-Mujica, P.; Vargas-Bello-Pérez, E.

    2014-01-01

    The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat's milk, 11 from cow's milk, 4 from a mixture of sheep, goat and cow's milk...

  10. Determination of lactic acid bacteria in Kaºar cheese and ...

    African Journals Online (AJOL)

    Lactic acid bacteria (LAB) arise in Kaşar cheese, an artisanal pasta filata cheese produced in Turkey from raw milk without starter addition or pasteurized milk with starter culture. In this study, 13 samples of Kaşar cheese that were produced from raw milk were used as reference materials. LAB were characterized by using ...

  11. Volatile and non-volatile compounds in ripened cheese : their formation and their contribution to flavour

    NARCIS (Netherlands)

    Engels, W.J.M.

    1997-01-01


    Flavour is one of the most important attributes of cheese. Cheese flavour is the result of the breakdown of milk protein, fat, lactose and citrate due to enzymes from milk, rennet and microorganisms during production and ripening of cheese. For a large part the development of flavour

  12. Quality evaluation of parmesan-type cheese: a chemometric approach

    Directory of Open Access Journals (Sweden)

    Henrique Jaster

    2014-03-01

    Full Text Available Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated or in wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of processing standardization and, since the ripening period is fundamental for the quality of this hard, semi-fat cooked cheese, this stage seems to be the thin line between low and high quality products. It is important to note that the Italian Parmegiano Reggiano is matured for a period of twelve months, as well as its rival Grana Padano, and this long ripening period causes changes making them gourmet, highly-valued cheeses. In the present study, twelve different Parmesan-type cheeses were purchased from the Brazilian retail market and evaluated for microbiological, physicochemical, and instrumental parameters. Heterogeneous quality was confirmed by microbiological problems detected in the samples and physicochemical composition that did not meet current Brazilian specifications. The use of principal component analysis and hierarchical cluster analysis made it possible to separate the samples into three distinct groups, mainly due to different acidity and moisture levels, water activity, and hardness values. The price per kg was also considered and was correlated with moisture, acidity, and texture.

  13. Influence of selected factors on browning of Camembert cheese.

    Science.gov (United States)

    Carreira, Alexandra; Dillinger, Klaus; Eliskases-Lechner, Frieda; Loureiro, Virgílio; Ginzinger, Wolfgang; Rohm, Harald

    2002-05-01

    Experimental Camembert cheeses were made to investigate the effects on browning of the following factors: inoculation with Yarrowia lipolytica, the use of Penicillium candidum strains with different proteolytic activity, the addition of tyrosine, and the addition of Mn2+ thus leading to 16 different variants of cheese. Two physical colour parameters were used to describe browning, depending on the location in the cheeses: a whiteness index for the outside browning (mould mycelium), and a brownness index for the inside browning (surface of the cheese body). Mn2+ promoted a significant increase of browning at both locations, whereas Yar. lipolytica had the opposite effect. Outside browning was significantly more intense when using the Pen. candidum strain with higher proteolytic activity. A significant interaction was found between Yar. lipolytica and Pen. candidum. The yeast had no effect in combination with a low proteolytic strain of Pen. candidum, but significantly reduced proteolysis and browning in combination with a high proteolytic strain of Pen. candidum. We further confirmed that both strains of Pen. candidum were able to produce brown pigments from tyrosine and thus both are presumably responsible for the browning activity in this type of cheese.

  14. Transfer of Orally Administered Terpenes in Goat Milk and Cheese

    Directory of Open Access Journals (Sweden)

    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.

  15. Increasing stringiness of low-fat mozzarella string cheese using polysaccharides.

    Science.gov (United States)

    Oberg, E N; Oberg, C J; Motawee, M M; Martini, S; McMahon, D J

    2015-07-01

    When fat content of pasta filata cheese is lowered, a loss of fibrous texture occurs and low-fat (LF) mozzarella cheese loses stringiness, making it unsuitable for the manufacture of string cheese. We investigated the use of various polysaccharides that could act as fat mimetics during the stretching and extruding process to aid in protein strand formation and increase stringiness. Low-fat mozzarella cheese curd was made, salted, and then 3.6-kg batches were heated in hot (80°) 5% brine, stretched, and formed into a homogeneous mass. Hot (80°C) slurries of various polysaccharides were then mixed with the hot cheese and formed into LF string cheese using a small piston-driven extruder. Polysaccharides used included waxy corn starch, waxy rice starch, instant tapioca starch, polydextrose, xanthan gum, and guar gum. Adding starch slurries increased cheese moisture content by up to 1.6% but was not effective at increasing stringiness. Xanthan gum functioned best as a fat mimetic and produced LF string cheese that most closely visually resembled commercial string cheese made using low-moisture part skim (LMPS) mozzarella cheese without any increase in moisture content. Extent of stringiness was determined by pulling apart the cheese longitudinally and observing size, length, and appearance of individual cheese strings. Hardness was determined using a modified Warner-Bratzler shear test. When LF string cheese was made using a 10% xanthan gum slurry added at ~1%, increased consumer flavor liking was observed, with scores after 2wk of storage of 6.44 and 6.24 compared with 5.89 for the LF control cheese; although this was lower than an LMPS string cheese that scored 7.27. The 2-wk-old LF string cheeses containing xanthan gum were considered still slightly too firm using a just-about-right (JAR) test, whereas the LMPS string cheese was considered as JAR for texture. With further storage up to 8wk, all of the LF string cheeses softened (JAR score was closer to 3

  16. Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity.

    Science.gov (United States)

    Jabbari, Vahid; Khiabani, Mahmoud Sowti; Mokarram, Reza Rezaei; Hassanzadeh, Azad Mohammad; Ahmadi, Elham; Gharenaghadeh, Sasan; Karimi, Nayyer; Kafil, Hossein Samadi

    2017-06-01

    The aim of this study is to isolate and identify Lactobacillus plantarum isolates from traditional cheese, Kouzeh, and evaluate their antimicrobial activity against some food pathogens. In total, 56 lactic acid bacteria were isolated by morphological and biochemical methods, 12 of which were identified as Lactobacillus plantarum by biochemical method and 11 were confirmed by molecular method. For analyzing the antimicrobial activity of these isolates properly, diffusion method was performed. The isolates were identified by 318 bp band dedicated for L. plantarum. The isolated L. plantarum represented an inhibitory activity against four of the pathogenic bacteria and showed different inhibition halos against each other. The larger halos were observed against Staphylococcus aureus and Staphylococcus epidermidis (15 ± 0.3 and 14.8 ± 0.7 mm, respectively). The inhibition halo of Escherichia coli was smaller than that of other pathogen and some L. plantarum did not show any inhibitory activity against E. coli, which were resistant to antimicrobial compounds produced by L. plantarum. The isolated L. plantarum isolates with the antimicrobial activity in this study had strong probiotic properties. These results indicated the nutritional value of Kouzeh cheese and usage of the isolated isolates as probiotic strains.

  17. The Greek Qur’an : Scholarship and evaluations

    OpenAIRE

    Høgel, Christian

    2012-01-01

    The early Greek translation of the Qur’an has received little notice, not least due to the many claims that it was a faulty and inadequate attempt of rendering the Qur’an into Greek. This article argues that the faults are very few and minor, and that the early translation (from before 870 CE) should instead be read as a serious example of early Qur’anic interpretation as well as a documentation of early Greek readership of the Qur’an.

  18. The influence of Greek drama on Matthew’s Gospel

    Directory of Open Access Journals (Sweden)

    Paul R. McCuistion

    2014-05-01

    Full Text Available This article presents the Greek influence on the genre of Matthew’s text. Greek and Roman tragedy is examined, from which the five basic elements of tragedy are identified. A brief examination of the characters in the Matthean text is done to identify Greek cultural influences on the structuring of the Gospel. This study offers evidence that Matthew may have intentionally orchestrated a drama with the intent of having an understandable, attractive way to present Jesus to Jew and gentile alike.

  19. Validation of the TRUST tool in a Greek perioperative setting.

    Science.gov (United States)

    Chatzea, Vasiliki-Eirini; Sifaki-Pistolla, Dimitra; Dey, Nilanjan; Melidoniotis, Evangelos

    2017-06-01

    The aim of this study was to translate, culturally adapt and validate the TRUST questionnaire in a Greek perioperative setting. The TRUST questionnaire assesses the relationship between trust and performance. The study assessed the levels of trust and performance in the surgery and anaesthesiology department during a very stressful period for Greece (economic crisis) and offered a user friendly and robust assessment tool. The study concludes that the Greek version of the TRUST questionnaire is a reliable and valid instrument for measuring team performance among Greek perioperative teams. Copyright the Association for Perioperative Practice.

  20. The Greek Indignants through the domestic TV news bulletins

    Directory of Open Access Journals (Sweden)

    Anastasia Veneti

    2012-12-01

    Full Text Available The Greek fiscal crisis kicked off many structural changes within the Greek society. Among these the uprising of a new form of protest, the movement of “indignados” (Spanish word meaning indignants in English, aganaktismeni in Greek. The paper surveys the ways in which the specific movement was presented to the public by the domestic TV news bulletins. The proposed research relies theoretically on the framing analysis approach, aiming to elaborate on the Media point of view regarding the specific social movement. The research method is media monitoring and analysis (stemming from the research rationale of content analysis.

  1. The Greek Public Debt Path: From Zero to Infinity

    OpenAIRE

    Sardelis, Dimitris

    2012-01-01

    The aim of the present article is to treat the Greek public debt issue strictly as a curve fitting problem. Thus, based on Eurostat data and using the Mathematica technical computing software, an exponential function that best fits the data is determined modelling how the Greek public debt expands with time. Exploring the main features of this best fit model, it is concluded that the Greek public debt cannot possibly be serviced in the long run unless a radical growth is implemented and/or pa...

  2. Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.

    Science.gov (United States)

    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

  3. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.

    Science.gov (United States)

    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.

  4. Astrology in Ancient Greek and Roman Culture

    Science.gov (United States)

    Campion, Nicholas

    2018-04-01

    This article deals with astrology in Greek and Roman culture. It considers astrology's theoretical background, technical basis, interpretative conventions, social functions, religious and political uses, and theory of fate, as well as critiques of it. Astrology is the name given to a series of diverse practices based in the idea that the stars, planets, and other celestial phenomena possess significance and meaning for events on Earth. It assumes a link between Earth and sky in which all existence—spiritual, psychological, and physical—is interconnected. Most premodern cultures practiced a form of astrology. A particularly complex variety of it evolved in Mesopotamia in the first and second millennia BCE from where it was imported into the Hellenistic world from the early 4th century BCE onward. There it became attached to three philosophical schools: those pioneered by Plato, Aristotle, and the Stoics, all of which shared the assumption that the cosmos is a single, living, integrated whole. Hellenistic astrology also drew on Egyptian temple culture, especially the belief that the soul could ascend to the stars. By the 1st century CE the belief in the close link between humanity and the stars had become democratized and diversified into a series of practices and schools of thought that ranged across Greek and Roman culture. It was practiced at the imperial court and in the street. It could be used to predict individual destiny, avert undesirable events, and arrange auspicious moments to launch new enterprises. It could advise on financial fortunes or the condition of one's soul. It was conceived of as natural science and justified by physical influences, or considered to be divination, concerned with communication with the gods and goddesses. In some versions the planets were neither influences nor causes of events on Earth, but timing devices, which indicated the ebb and flow of human affairs, like the hands on a modern clock. Astrology had a radical view of

  5. Andronikos I Komnenos: A Greek Tragedy

    Directory of Open Access Journals (Sweden)

    Harry J. MAGOULIAS

    2011-12-01

    Full Text Available The Annals of Niketas Choniates depict Emperor Andronikos I Komnenos (1183-1185 in certain aspects of his lifestyle as a mirror image of his first cousin, Emperor Manuel I Komnenos (1143-1180. The life and death of Andronikos I Komnenos provide us with a window into the aesthetic, moral, intellectual, religious, economic and emotional world of Byzantine society in the 12th century. It was thanks to the Byzantine empire that the ancient texts were preserved and transmitted. Ancient Greek culture and reason, in particular, continued to inform Christian values while, at the same time, both could be in radical conflict. The tragic reign of Andronikos as presented by Niketas Choniates conforms to Aristotle's principles of classical drama, but there is a fundamental disagreement between the author of the Poetics and the historian as to what constitutes tragedy, which underlines this conflict.

  6. DETERMINANTS OF FINANCIAL STRUCTURE OF GREEK COMPANIES

    Directory of Open Access Journals (Sweden)

    Gargalis PANAGIOTIS

    2016-06-01

    Full Text Available Capital structure is essential for the survival, growth and performance of a firm. There has been a growing interest worldwide in identifying the factors associated with debt leverage. This article aims to investigate the factors affecting the capital structure of companies listed on the Athens Stock Exchange (ASE. The data set used is composed of indicators reflecting the financial position and performance of 40 firms listed on the ASE in 2014. Using a regression model we estimate in what extent the financial structure of companies is affected by performance indicators and other specific factors like the field of activity or the size of the firms. The results obtained show an important influence of share of tangible assets in total assets of the company on the financial leverage, as main variable selected in order to reflect the capital structure of Greek companies.

  7. Irradiated beetroot extract as a colorant for cream cheese

    Science.gov (United States)

    Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

    2011-01-01

    A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 °C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

  8. Irradiated beetroot extract as a colorant for cream cheese

    Energy Technology Data Exchange (ETDEWEB)

    Junqueira-Goncalves, Maria Paula, E-mail: mpaula.junqueira@usach.c [Universidad de Santiago de Chile, Department of Food Science and Technology, Ecuador 3769, Santiago (Chile); Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira [Universidade Federal de Vicosa, Department of Food Science and Technology, CEP 36570-000, Vicosa, MG (Brazil); Miltz, Joseph [Technion Israel Institute of Technology, Department of Biotechnology and Food Engineering, Haifa 32000 (Israel)

    2011-01-15

    A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 {sup o}C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

  9. Irradiated beetroot extract as a colorant for cream cheese

    International Nuclear Information System (INIS)

    Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

    2011-01-01

    A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 o C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

  10. Szekeres Swiss-cheese model and supernova observations

    International Nuclear Information System (INIS)

    Bolejko, Krzysztof; Celerier, Marie-Noeelle

    2010-01-01

    We use different particular classes of axially symmetric Szekeres Swiss-cheese models for the study of the apparent dimming of the supernovae of type Ia. We compare the results with those obtained in the corresponding Lemaitre-Tolman Swiss-cheese models. Although the quantitative picture is different the qualitative results are comparable, i.e., one cannot fully explain the dimming of the supernovae using small-scale (∼50 Mpc) inhomogeneities. To fit successfully the data we need structures of order of 500 Mpc size or larger. However, this result might be an artifact due to the use of axial light rays in axially symmetric models. Anyhow, this work is a first step in trying to use Szekeres Swiss-cheese models in cosmology and it will be followed by the study of more physical models with still less symmetry.

  11. The profile of the Greek 'XXL' family.

    Science.gov (United States)

    Christoforidis, Athanasios; Batzios, Spyros; Sidiropoulos, Haralampos; Provatidou, Maria; Cassimos, Dimitris

    2011-10-01

    To identify Greek families in which all members were overweight or obese (XXL families) and to describe their profile with regard to their socio-economic status and their eating behaviours and practices. A prospective cohort study. The metropolitan area of Kavala. We recruited children aged 11 and 12 years from twelve primary schools, and their parents, from volunteers. Auxologic measurements of the children included height and weight. A structured questionnaire pertaining to information on the socio-economic status of the family, anthropometric values and educational status of parents, dietary habits and the availability of various food products and beverages at home, as well as dietary intake, physical activity, time spent sleeping and time spent watching television, was filled in by one of the parents of each child. A total of 331 families finally participated. In sixty-one families (18·43 %) both parents and child were either overweight or obese (XXL family), and in seven of these families all members were obese. Only twenty-eight families (8·46 %) had all members with a normal BMI. The XXL family was associated with lower educational status of both parents, whereas a higher percentage of XXL families resided in rural areas and had lower income. Skipping breakfast and spending more than 3 h in front of a screen every day were more frequently observed in XXL families. With regard to the availability of various food products and beverages at home, no significant differences were observed between XXL families and the rest of the studied families. Greek XXL families have lower educational status and lower annual income.

  12. Penile representations in ancient Greek art.

    Science.gov (United States)

    Rempelakos, L; Tsiamis, C; Poulakou-Rebelakou, E

    2013-12-01

    The presentation of the cult of phallus in ancient Greece and the artistic appearance of the phenomenon on vase figures and statues, as indicative of the significant role of the male genitalia in all fertility ceremonies. The examination of a great number of penile representations from the ancient Greek pottery and sculpture and the review of the ancient theater plays (satiric dramas and comedies ). Phallus in artistic representation is connected either with gods of fertility, such as the goat-footed and horned Pan or the ugly dwarf Priapus or the semi-animal nailed figures Satyrs, devotees of the god Dionysus accompanying him in all ritual orgiastic celebrations. Phallus also symbolizes good luck, health and sexuality: people bear or wear artificial phalli exactly like the actors as part of their costume or carry huge penises during the festive ritual processions. On the contrary, the Olympic gods or the ordinary mortals are not imaged ithyphallic; the ideal type of male beauty epitomized in classical sculpture, normally depicts genitals of average or less than average size. It is noteworthy that many of these images belong to athletes during or immediately after hard exercise with the penis shrunk. The normal size genitalia may have been simply a convention to distinguish normal people from the gods of sexuality and fertility, protectors of the reproductive process of Nature. The representation of the over-sized and erected genitalia on vase figures or statues of ancient Greek art is related to fertility gods such as Priapus, Pan and Satyrs and there is strong evidence that imagination and legend were replacing the scientific achievements in the field of erectile function for many centuries.

  13. Greek paideia and terms of probability

    Directory of Open Access Journals (Sweden)

    Fernando Leon Parada

    2016-06-01

    Full Text Available This paper addresses three aspects of the conceptual framework for a doctoral dissertation research in process in the field of Mathematics Education, in particular, in the subfield of teaching and learning basic concepts of Probability Theory at the College level. It intends to contrast, sustain and elucidate the central statement that the meanings of some of these basic terms used in Probability Theory were not formally defined by any specific theory but relate to primordial ideas developed in Western culture from Ancient Greek myths. The first aspect deals with the notion of uncertainty, with that Greek thinkers described several archaic gods and goddesses of Destiny, like Parcas and Moiras, often personified in the goddess Tyche—Fortuna for the Romans—, as regarded in Werner Jaeger’s “Paideia”. The second aspect treats the idea of hazard from two different approaches: the first approach deals with hazard, denoted by Plato with the already demythologized term ‘tyche’ from the viewpoint of innate knowledge, as Jaeger points out. The second approach deals with hazard from a perspective that could be called “phenomenological”, from which Aristotle attempted to articulate uncertainty with a discourse based on the hypothesis of causality. The term ‘causal’ was opposed both to ‘casual’ and to ‘spontaneous’ (as used in the expression “spontaneous generation”, attributing uncertainty to ignorance of the future, thus respecting causal flow. The third aspect treated in the paper refers to some definitions and etymologies of some other modern words that have become technical terms in current Probability Theory, confirming the above-mentioned main proposition of this paper.

  14. Possible Minoan Contributions to Greek Astronomy

    Science.gov (United States)

    Henriksson, G.; Blomberg, M.

    We present the results of orientation studies of important Minoan monuments and our interpretations of their significance for later Greek astronomy. The studies have been made on the hypothesis that the Minoans, via the Mycenaeans, were the source of the Greek lunisolar calendar and the use of bright stars to signal when to begin activities of economic importance, e.g., ploughing and sailing. The palace at Knossos is oriented so that the first rays of the sun at the equinoxes, as they clear the ridge in the east, will strike an usual concave stone in the floor of the corridor immediately adjacent to the pillar crypt area in the west wing. This area is generally considered to b = e the most sacred part of the first palace. The palace at Zakros is oriented so that from the northern-most corridor of the west wing the moon, as it rose at the southern major standstill, would have been observed to follow the profile of the ridge opposite at the time when the first palace was built (ca 2000 BC). At two peak sanctuaries near Zakros, there are walls oriented such that they could have been used to facilitate observations of the heliacal rising and setting and also the acronychal rising and cosmical setting of the bright star Arcturus ca 1800 BC. In the Minoan ruins of the palaces at Ayia Triada and Mallia, there was constructed a small building of Mycenaean megaron type. Both are oriented to sunset at the summer solstice. We argue from these results that the Minoans had begun systematic observations of the sun, the moon and the bright star Arcturus by the end of the Early Minoan Period (ca 2000 BC). The proximity of Crete to Egypt and the Near East and the documented contact among these regions invite comparison of the calendrical uses of astronomical knowledge in the three areas in the Bronze Age.

  15. Preliminary Discrimination of Cheese Adulteration by FT-IR Spectroscopy

    Directory of Open Access Journals (Sweden)

    Lucian Cuibus

    2014-11-01

    Full Text Available The present work describes a preliminary study to compare some traditional Romanian cheeses and adulterated cheeses using Attenuated Total Reflectance-Fourier transform infrared spectroscopy (ATR-FTIR. For PLS model calibration (6 concentration levels and validation (5 concentration levels sets were prepared from commercial Dalia Cheese from different manufacturers by spiking it with palm oil at concentrations ranging 2-50 % and 5-40 %, respectively. Fifteen Dalia Cheese were evaluated as external set. The spectra of each sample, after homogenization, were acquired in triplicate using a FTIR Shimatsu Prestige 21 Spectrophotometer, with a horizontal diamond ATR accessory in the MIR region 4000-600 cm-1. Statistical methods as PLS were applied using MVC1 routines written for Matlab R2010a. As first step the optimal condition for PLS model were obtained using cross-validation on the Calibration set. Spectral region in 3873-652 cm-1, and 3 PLS-factors were stated as the best conditions and showed an R2 value of 0.9338 and a relative error in the calibration of 17.2%. Then validation set was evaluated, obtaining good recovery rates (108% and acceptable dispersion of the data (20%. The curve of actual vs. predicted values shows slope near to 1 and origin close to 0, with an R2 of 0.9695. When the external sample set was evaluated, samples F19, F21, F22 and F24, showed detectable levels of palm fats. The results proved that FTIR-PLS is a reliable non-destructive technique for a rapid quantification the level of adulteration in cheese.  The spectroscopic methods could assist the quality control authority, traders and the producers to discriminate the adulterated cheeses with palm oil.

  16. Development of volatile compounds in processed cheese during storage

    DEFF Research Database (Denmark)

    Sunesen, Lars Oddershede; Lund, Pia; Sørensen, J.

    2002-01-01

    The purpose of this work teas to study tire impact of storage conditions, such as light and temperature, on the development of volatile compounds to processed cheese. Cheese in glass containers was stored at 5, 20 or 37 degreesC in light or darkness for up to 1 yr. Dynamic headspace and gas...... chromatography/mass spectrometry leas used for quantifying 28 volatile organic compounds at eight stages during tree storage period. Through principal component analysis, three important storage parameters could be identified. Principal components 1, 2 and 3 reflected storage tinge, conditions of light...

  17. Urban Environmental Planning in Greek Cities - The response of medium sized Greek cities, the case of Volos

    OpenAIRE

    Antoniou, Eftychia

    2005-01-01

    The city is a vital sum of functions, of human actions, of resources and of a built and physical environment. The sustainability of cities is relatively a new area of interest, especially for the Greek cities. Only in the last decade was sustainability introduced to the Greek planning process. Unfortunately, the Greek cities do not follow the Local Agenda 21, an instrument that is trying to promote sustainability issues for the built environment. The city of Volos in Greece seems to be more s...

  18. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.

    Science.gov (United States)

    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

  19. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

    DEFF Research Database (Denmark)

    Akkerman, Marije; Søndergaard Kristensen, Lise; Jespersen, Lene

    2017-01-01

    Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese Na...... is reducible without significant textural impact using well-defined starter cultures and camel chymosin....

  20. Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

    Science.gov (United States)

    Ong, Lydia; Dagastine, Raymond R.; Kentish, Sandra E.; Gras, Sally L.

    2013-01-01

    Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in cheese made from cheese-milk without LCUFR or from cheese-milk with 5.8% w/w protein. At 5.8% w/w protein concentration, the porosity of the gel increased significantly and the fat globules within the gel and curd tended to pool together, which possibly contributed to the higher fat loss in the sweet whey. The microstructure of cheese from cheese-milk with a higher protein concentration was more compact, consistent with the increased hardness, although the cohesiveness was lower. These results highlight the potential use of LCUFR for the standardization of protein concentration in cheese-milk to 4%–5% w/w (equivalent to a casein to total protein ratio of 77%–79% w/w) to increase yield. Beyond this concentration, significant changes in the gel microstructure, cheese texture and fat loss were observed. PMID:28239117

  1. Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.

    Science.gov (United States)

    Cakmakci, Songul; Cetin, Bulent; Gurses, Mustafa; Dagdemir, Elif; Hayaloglu, Ali Adnan

    2012-11-01

    Moldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.

  2. Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese

    Directory of Open Access Journals (Sweden)

    Razzaqh Mahmoudi

    2012-09-01

    Full Text Available Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and survival of Listeria monocytogenes and Lactobacillus acidophilus in various stages of production, ripening and storage of Iranian white cheese. Changes in pH values at different stages of cheese ripening, along with changes in organoleptic properties of cheese were also assessed. Compared to other treatments, in the treatment of cheese with probiotic agent without starter, the most significant decrease in Listeria monocytogenes count at the end of ripening stage was observed (3.16 Log per gram cheese compared with the control group (p < 0.05. Survival of probiotic bacteria in control samples of cheese were significantly higher when compared to cheese sample contaminated with Listeria (p < 0.05. White probiotic cheese with starter had the highest of sensory acceptability (p < 0.05. Listeria Monocytogenes count decreased during ripening period of probiotic white cheese but the bacteria survived in probiotic white cheese. Lactobacillus acidophilus count decreased during ripening period of white cheese but it did not lower to less than 106 CFU per g at the end of ripening and storage periods.

  3. Manufacturing of Camembert type cheese made from goat's and cow's milk and their mixtures

    Directory of Open Access Journals (Sweden)

    Katarina Tonković

    2003-10-01

    Full Text Available The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on the quality of the Camembert type cheese within 30 days of its preservation. Cheeses were made of a mixture of goat's and cow's milk in the following ratios: 0:100, 30:70, 50:50, 80:20 and 100:0. They were analysed on the twelfth and thirtieth day of the cheese production. The chemical analysis of milk for cheese production, as well as the chemical composition, pH and sensorial evaluation of cheeses have been determined. It has been proven that the chemical content and type of milk influencesm sensorial evaluation of cheeses and their shelf life. The analysed cheeses, after 12th day of processing, obtained better sensorial scores than those after the 30th day. Cheeses made of goat's milk have obtained the best sensorial evaluation, although their shelf life was shorter than the rest of the cheese samples made of cow's milk and mixtures of goat's and cow's milk. The chosen storage temperature (10-11 ºC was not adequate for Camembert cheeses. Therefore, in order to prolong the shelf life above the 30-day-period and to preserve sensorial properties of the cheeses, the temperature should be lower, i.e. 5 ºC.

  4. The influence of Greek drama on Matthew's Gospel

    African Journals Online (AJOL)

    2014-05-20

    May 20, 2014 ... Amongst other things, the chorus provided for scene changes, offer ..... The archaeology of difference: Gender, ethnicity, class and the ... MacLennan, B., 1999, 'Typical structure of a Greek play', in web.eecs.utk.edu, viewed.

  5. Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.

    Science.gov (United States)

    Engel, E; Nicklaus, S; Septier, C; Salles, C; Le Quéré, J L

    2001-06-01

    The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. The evolution of this matrix effect during ripening was discussed for each taste characteristic.

  6. Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures.

    Science.gov (United States)

    Back, J P; Langford, S A; Kroll, R G

    1993-08-01

    Listeria monocytogenes survived and, under most conditions, multiplied when inoculated directly into the cheese milk of laboratory made Camembert cheeses. The rate and extent of growth was reduced at lower storage temperatures. Significantly higher rates of growth occurred at the surface compared with the centre of the cheeses, and these were probably associated with increased pH and proteolysis at the cheese surface due to the mould ripening process. Similar results were obtained with Camenbert cheeses surface inoculated after manufacture. There was also temperature-dependent growth of List. monocytogenes on a range of inoculated commercially manufactured soft cheeses. Significant growth occurred in Cambazola, French and English Brie, blue and white Lymeswold, French Camembert and Brie with garlic. Little if any growth occurred in blue and white Stilton, Mycella, Chaume and full fat soft cheese with garlic and herbs at the temperatures examined.

  7. Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    DEFF Research Database (Denmark)

    Hailu, Yonas; Hansen, Egon Bech; Seifu, Eyassu

    2018-01-01

    over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p fracture significantly (p ... during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese...

  8. Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.

    Science.gov (United States)

    Van de Casteele, S; Ruyssen, T; Vanheuverzwijn, T; Van Assche, P

    2003-01-01

    The behaviour of 10 probiotic cultures (L. acidophilus, Bifidobacterium sp., L. rhamnosus and L. paracasei) was examined during the production and ripening of Gouda cheese and Camembert. The overall objective of this research project was to obtain a product (cheese) containing at least 10(7) probiotic cfu/g. In general 10(6) cfu of a probiotic culture must be implemented per ml cheese milk, together with the cheesestarter, to reach this objective. L. paracasei sp. have the ability to grow more than 2 log units during cheese ripening. A lower inoculation value can be considered for these cultures.

  9. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese.

    Science.gov (United States)

    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

  10. Developmental surface and phonological dyslexia in both Greek and English.

    Science.gov (United States)

    Sotiropoulos, Andreas; Hanley, J Richard

    2017-11-01

    The hallmark of developmental surface dyslexia in English and French is inaccurate reading of words with atypical spelling-sound correspondences. According to Douklias, Masterson and Hanley (2009), surface dyslexia can also be observed in Greek (a transparent orthography for reading that does not contain words of this kind). Their findings suggested that surface dyslexia in Greek can be characterized by slow reading of familiar words, and by inaccurate spelling of words with atypical sound-spelling correspondences (Greek is less transparent for spelling than for reading). In this study, we report seven adult cases whose slow reading and impaired spelling accuracy satisfied these criteria for Greek surface dyslexia. When asked to read words with atypical grapheme-phoneme correspondences in English (their second language), their accuracy was severely impaired. A co-occurrence was also observed between impaired spelling of words with atypical phoneme-grapheme correspondences in English and Greek. These co-occurrences provide strong evidence that surface dyslexia genuinely exists in Greek and that slow reading of real words in Greek reflects the same underlying impairment as that which produces inaccurate reading of atypical words in English. Two further individuals were observed with impaired reading and spelling of nonwords in both languages, consistent with developmental phonological dyslexia. Neither of the phonological dyslexics read words slowly. In terms of computational models of reading aloud, these findings suggest that slow reading by dyslexics in transparent orthographies is the consequence of a developmental impairment of the lexical (Coltheart, Rastle, Perry, Langdon, & Zeigler, 2001; Perry, Ziegler, & Zorzi, 2010) or semantic reading route (Plaut, McClelland, Seidenberg, & Patterson, 1996). This outcome provides evidence that the neurophysiological substrate(s) that support the lexical/semantic and the phonological pathways that are involved in reading

  11. Wine and cheese: two products or one association? A new method for assessing wine-cheese pairing

    OpenAIRE

    Dufau, Lucie; Loiseau, Anne-Laure; Visalli, Michel; Schlich, Pascal

    2018-01-01

    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 ...

  12. Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment.

    Science.gov (United States)

    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

  13. Electricity market models and RES integration: The Greek case

    International Nuclear Information System (INIS)

    Simoglou, Christos K.; Biskas, Pandelis N.; Vagropoulos, Stylianos I.; Bakirtzis, Anastasios G.

    2014-01-01

    This paper presents an extensive analysis of the Greek electricity market for the next 7-year period (2014–2020) based on an hour-by-hour simulation considering five different RES technologies, namely wind, PV, small hydro, biomass and CHP with emphasis on PV integration. The impact of RES penetration on the electricity market operation is evaluated under two different models regarding the organization of the Greek wholesale day-ahead electricity market: a mandatory power pool for year 2014 (current market design) and a power exchange for the period 2015–2020 (Target Model). An integrated software tool is used for the simulation of the current and the future day-ahead market clearing algorithm of the Greek wholesale electricity market. Simulation results indicate the impact of the anticipated large-scale RES integration, in conjunction with each market model, on specific indicators of the Greek electricity market in the long-term. - Highlights: • Analysis of the Greek electricity market for the next 7-year period (2014–2020) based on hour-by-hour simulation. • Five different RES technologies are considered with emphasis on PV integration. • A power pool (for 2014) and a power exchange (for 2015–2020) are considered. • Various market indicators are used for the analysis of the impact of the RES integration on the Greek electricity market. • Two alternative tariff schemes for the compensation of the new ground-mounted PV units from 2015 onwards are investigated

  14. Traditional perception of Greeks in Serbian oral tradition

    Directory of Open Access Journals (Sweden)

    Konjik Ivana

    2006-01-01

    Full Text Available Based on material on Greeks from Vuk’s corpus of epic poems, we discuss the construction of ethnic stereotype of Greeks in Serbian language. However, the limitation of the paper’s possible conclusion lies in the nature of the corpus: Vuk had deliberately chosen one material over another, therefore, the corpus relating to Greeks cannot be considered as representative of the whole Serbian folk poems. Therefore, the discussion is limited to certain elements of the stereotype. Nevertheless, these Serbian epic folk poems contain many layers: historical, geographical, sociological, mythological and so on, with a strong foundation in traditional culture; thus, they provide an insight into geo-political situation of the time period, viewpoints, perspectives and experiences of other ethnic groups that Serbs have been into contact with. In particular, the relationship toward Greeks was marked with pronounced patriarchal attitude concerning others: we-others, ours-foreign, good-bad. In this sense, Greeks are portrayed as foreign, and as such, as a potential source of danger. On the other hand, Greeks are Christian Orthodox, which associates them with the category ours. In socio-economic sense, they were traders and wealthy, respected gentlemen. In epical-heroic profile, they were not considered as great heroes, but as "lousy army", and frequently, as unfaithful.

  15. Internet Addiction among Greek University Students: Demographic Associations with the Phenomenon, Using the Greek Version of Young's Internet Addiction Test

    OpenAIRE

    Frangos, C. C.; Frangos, C. C.; Kiohos, A.

    2010-01-01

    Internet addiction (IA) is a new disorder described in 1996 by the psychologist Kimberly Young. The aim of this paper is to estimate the percentage of IA among Greek university students. Results of a sample survey among 1876 Greek university students, 18-27 years old, are presented. The questionnaire consisted of eight questions from Young’s Diagnostic Test for Internet Addiction (YDTIA) as well as an inventory including demographic factors and questions about academic performance, computer a...

  16. Genomic Regions Affecting Cheese Making Properties Identified in Danish Holsteins

    DEFF Research Database (Denmark)

    Gregersen, Vivi Raundahl; Bertelsen, Henriette Pasgaard; Poulsen, Nina Aagaard

    The cheese renneting process is affected by a number of factors associated to milk composition and a number of Danish Holsteins has previously been identified to have poor milk coagulation ability. Therefore, the aim of this study was to identify genomic regions affecting the technological...

  17. Two-stage anaerobic digestion of cheese whey

    Energy Technology Data Exchange (ETDEWEB)

    Lo, K V; Liao, P H

    1986-01-01

    A two-stage digestion of cheese whey was studied using two anaerobic rotating biological contact reactors. The second-stage reactor receiving partially treated effluent from the first-stage reactor could be operated at a hydraulic retention time of one day. The results indicated that two-stage digestion is a feasible alternative for treating whey. 6 references.

  18. The rheological and fracture properties of Gouda cheese

    NARCIS (Netherlands)

    Luyten, H.

    1988-01-01

    The rheological and fracture behaviour of Gouda cheese was studied. Methods for determining these properties of visco-elastic materials are described. Application of the theory of fracture mechanics, after modification and expansion, to visco-elastic materials with a

  19. Use of Experimental Design for Peuhl Cheese Process Optimization ...

    African Journals Online (AJOL)

    Use of Experimental Design for Peuhl Cheese Process Optimization. ... Journal of Applied Sciences and Environmental Management ... This work consisting in use of a central composite design enables the determination of optimal process conditions concerning: leaf extract volume added (7 mL), heating temperature ...

  20. Investigation of enzyme modified cheese production by two species ...

    African Journals Online (AJOL)

    ONOS

    2010-01-25

    Jan 25, 2010 ... African Journal of Biotechnology Vol. 9(4), pp. 508-511, 25 ... were used in this study for production of enzyme modified cheese. The results showed that ... Wheat bran was used as the substrate for cultivation of the molds and ...

  1. 21 CFR 133.127 - Cook cheese, koch kaese.

    Science.gov (United States)

    2010-04-01

    ... Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... other procedure which produces a finished cheese having the same physical and chemical properties. The... the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified...

  2. 21 CFR 133.160 - Muenster and munster cheese.

    Science.gov (United States)

    2010-04-01

    ....160 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... any other procedure which produces a finished cheese having the same physical and chemical properties... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2...

  3. 21 CFR 133.144 - Granular and stirred curd cheese.

    Science.gov (United States)

    2010-04-01

    ... 133.144 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... this section or by any other procedure which produces a finished cheese having the same physical and... hydrogen peroxide/catalase, and is subjected to the action of a lactic acid-producing bacterial culture...

  4. 7 CFR 58.736 - Pasteurized process cheese.

    Science.gov (United States)

    2010-01-01

    ... cooked or very slight acid or emulsifier flavor; is free from any undesirable tastes and odors. (b) Body... Administration. The average age of the cheese in the blend shall be such that the desired flavor, body and... determined on the basis of flavor, body and texture, color, and finish and appearance. (a) Flavor. Has a...

  5. 7 CFR 58.737 - Pasteurized process cheese food.

    Science.gov (United States)

    2010-01-01

    ... cooked or very slight acid or emulsifier flavors; is free from any undesirable tastes and odors. (b) Body... Administration. The average age of the cheese in the blend shall be such that the desired flavor, body and... determined on the basis of flavor, body and texture, color, and finish and appearance. (a) Flavor. Has a...

  6. 21 CFR 133.111 - Caciocavallo siciliano cheese.

    Science.gov (United States)

    2010-04-01

    ... properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It... purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium... of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of...

  7. Microbiological and proximate analyses of unripened cheese 'Wara ...

    African Journals Online (AJOL)

    ... may be attributed to poor hygiene of the handlers and manufacturing practices. A careful appraisal of these procedures and the use of pasteurized milk is suggested to reduce the exposure of consumers to health hazard. Key words: Raw milk, Pathogens, Coliforms, Cheese, food borne pathogens, Proximate composition.

  8. Isolation and characterization of bifidobacteria from ovine cheese

    Czech Academy of Sciences Publication Activity Database

    Bunešová, V.; Killer, Jiří; Vlková, E.; Musilová, S.; Tomáška, M.; Rada, V.; Kmeť, V.

    2014-01-01

    Roč. 188, č. 1 (2014), s. 26-30 ISSN 0168-1605 R&D Projects: GA ČR GA13-08803S Institutional support: RVO:67985904 Keywords : Bifidobacterium sp. * ovine cheese * cultivation Subject RIV: EE - Microbiology, Virology Impact factor: 3.082, year: 2014

  9. original article microbial contamination of locally produced cheese

    African Journals Online (AJOL)

    University of Technology, Ogbomoso, Nigeria. E-Mail: ... identifié fromage local (' wara ') comme un aliment à haut risque au Nigeria en raison du taux élevé de contamination, car ils sont ... automatically has been conferred to the soft cheese.

  10. We tasted a genetically modified cheese - and we like it!

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Grunert, Klaus G.; Scholderer, Joachim

    This paper presents the preliminary results of a conjoint study of 750 Danish, Swedish, Norwegian and Finnish consumers´ preferences for genetically modified and conventional cheese with different types of benefits. The results showed homogeneity in preferences within as well as across countries...

  11. Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

    Czech Academy of Sciences Publication Activity Database

    Burdiková, Z.; Hickey, C.; Auty, M. A. E.; Pala, J.; Švindrych, Z.; Steinmetz, I.; Krzyžánek, Vladislav; Hrubanová, Kamila; Sheehan, J. J.

    2014-01-01

    Roč. 20, S3 (2014), s. 1336-1337 ISSN 1431-9276 R&D Projects: GA MŠk(CZ) LO1212 Institutional support: RVO:68081731 Keywords : cheese matrix * cryo-SEM * confocal laser scanning microscopy Subject RIV: EA - Cell Biology Impact factor: 1.877, year: 2014

  12. The formation mechanism of lactones in Gouda cheese

    NARCIS (Netherlands)

    Alewijn, M.; Smit, B.; Sliwinski, E.L.; Wouters, J.T.M.

    2007-01-01

    Lactones are fat-derived aroma compounds, but the formation mechanism of these compounds during ripening of Gouda cheese is unknown. Both enzymatic and chemical formation pathways were investigated in this study. Lactone formation from milk triglycerides or free fatty acids by lactic acid bacteria

  13. Penicilllium discolor, a new species from cheese, nuts and vegetables

    DEFF Research Database (Denmark)

    Frisvad, Jens Christian; Samson, Robert A.; Rassing, Birgitte A.

    1997-01-01

    The new species Penicillum discolor, frequently isolated from nuts, vegetables and cheese is described. It is characterised by rough, dark green conidia, synnemateous growth on malt agar and the production of the secondary metabolites chaetoglobosins A, B and C, palitantin, cyclopenin, cyclopenol...

  14. Irradiation of 'minas frescal' cheese: physical-chemical aspects

    International Nuclear Information System (INIS)

    Gurgel, Maria Sylvia de C.C. do Amaral; Spoto, Marta H.F.; Domardo, Raquel E.; Gutierrez, Erica Maria Roel

    2000-01-01

    The present work studied the viability of gamma radiation as alternative method of conservation 'minas frescal' cheese through by determining its effect on the physical-chemical properties of this product after irradiation. Cheese elaborated in the Laboratory of Food Irradiation CENA/USP, were exposed to doses of 0 (it controls); 1; 2; 3 and 4 kGy and stored under refrigeration (±5 deg C). The analysis were accomplished in the 1st, 7th and 14th day of storage considered the following parameters: acidity, pH, moisture and level of proteolysis according to methodology of Association of Official Analytical Chemists (A.O.A.C.),1995. The results revealed that the dose of 2 kGy was the most indicated for irradiation of that type of cheese, because after this treatment, the product maintained in good conditions for consumption after 14 days of storage. It was concluded that gamma radiation can be used as a method of conservation of 'minas frescal' cheese, without causing alterations in its physical-chemical characteristics. (author)

  15. Growth kinetics of Staphylococcus aureus on Brie and Camembert cheeses.

    Science.gov (United States)

    Lee, Heeyoung; Kim, Kyungmi; Lee, Soomin; Han, Minkyung; Yoon, Yohan

    2014-05-01

    In this study, we developed mathematical models to describe the growth kinetics of Staphylococcus aureus on natural cheeses. A five-strain mixture of Staph. aureus was inoculated onto 15 g of Brie and Camembert cheeses at 4 log CFU/g. The samples were then stored at 4, 10, 15, 25, and 30 °C for 2-60 d, with a different storage time being used for each temperature. Total bacterial and Staph. aureus cells were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of Staph. aureus to calculate kinetic parameters such as the maximum growth rate in log CFU units (r max; log CFU/g/h) and the lag phase duration (λ; h). The effects of temperature on the square root of r max and on the natural logarithm of λ were modelled in the second stage (secondary model). Independent experimental data (observed data) were compared with prediction and the respective root mean square error compared with the RMSE of the fit on the original data, as a measure of model performance. The total growth of bacteria was observed at 10, 15, 25, and 30 °C on both cheeses. The r max values increased with storage temperature (PCamembert cheeses.

  16. Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants.

    Science.gov (United States)

    Moro, Armando; Librán, Celia M; Berruga, M Isabel; Zalacain, Amaya; Carmona, Manuel

    2013-03-30

    The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the innovative use of certain aromatic plants as natural cheese covers in order to prevent mycotoxicogenic fungal growth (P. verrucosum). A collection of 12 essential oils (EOs) was obtained from various aromatic plants by solvent-free microwave extraction technology, and volatile characterisation of the EOs was carried out by gas chromatography/mass spectrometry. The most effective EOs against P. verrucosum were obtained from Anethum graveolens, Hyssopus officinalis and Chamaemelum nobile, yielding 50% inhibition of fungal growth at concentration values lower than 0.02 µL mL⁻¹. All EOs showed high volatile heterogeneity, with α-phellandrene, pinocamphone, isopinocamphone, α-pinene, camphene, 1,8-cineole, carvacrol and trans-anethole being found to be statistically significant in the antifungal model. The use of these aromatic plants as natural covers on cheese can satisfactorily inhibit the growth of some mycotoxicogenic fungal spoilers. Among the volatile compounds present, α- and β-phellandrene were confirmed as the most relevant in the inhibition. © 2012 Society of Chemical Industry.

  17. Surface decontamination of cheddar cheese by electron-beam irradiation

    International Nuclear Information System (INIS)

    Shamsuzzaman, K.

    1991-01-01

    Cheddar cheese samples inoculated with two different levels of Penicillium cyclopium or Aspergillus ochraceus spores were vacuum-packed and irradiated at various doses up to 3.5 kGy with electrons from a 10-MeV linear accelerator. Unirradiated cheese showed visible mold growth in 8-25 d at 10 degrees C, and 7-12 d at 15 degrees C, depending on species and spore concentration. Only marginal extension of shelf life at 15 degrees C was achieved with cheese inoculated with 10 2 cfu per sample of either of the mold spores, followed by irradiation at 0.21 or 0.52 kGy. However, at these doses the average shelf life at 10 degrees C was extended by 41.5 and 50.5 d respectively when the inoculum was A. ochraceus. When the inoculum level was increased tenfold, irradiation at 1.2 and 3.5 kGy extended the average shelf life of cheese containing P. cyclopium by 44.5 and >262 d respectively at 10 degrees C, and by 3 and >166 d respectively at 15 degrees C. The shelf life of samples containing A. ochraceus and irradiated at 1.2 or 3.5 kGy was extended by at least 255.5 d at 10 degrees C and at least 160 d at 15 degrees C. The results clearly showed that low radiation doses are effective in the mold decontamination of cheese. The results also suggest that P. cyclopium in Cheddar cheese is more radiation-resistant than A. ochraceus. This was supported by determination of radiation survival curves for the two species incorporated into Cheddar cheese: D 10 values for P. cyclopium and A. ochraceus were found to be 0.40 and 0.21 kGy respectively. The radiation sensitivity of the two organisms was found not to vary with pH in the pH range 5.0-6.2

  18. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses.

    Science.gov (United States)

    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.

  19. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.

    Science.gov (United States)

    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

  20. The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

    Directory of Open Access Journals (Sweden)

    E. Hynes

    2002-12-01

    Full Text Available Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain but was not influenced by the starter strain or counts. Lactococci counts were higher in the miniature cheeses with AM2 starter and added lactobacilli than in the control cheeses without lactobacilli. Gross composition and hydrolysis of s1 casein were similar for miniature cheeses with and without lactobacilli. In the miniature cheeses manufactured with IL416 starter, the lactobacilli adjunct slightly increased the soluble nitrogen content, but that was not verified in the AM2 miniature cheeses. Phosphotungstic acid nitrogen content increased in miniature cheeses manufactured with IL416 when Lactobacillus plantarum 1572 and 1310 adjunct cultures were added. That was also verified for several Lactobacillus strains, specially Lactobacillus casei 1227, for miniature cheeses manufactured with AM2 starter. Free fatty acid content increased in miniature cheeses made with lactobacilli adjuncts 1310, 1308 and 1219 with IL416 starter, and with strains 1218, 1244 and 1308 for miniature cheeses with AM2 starter. These results indicate that production of soluble nitrogen compounds as well as free fatty acid content could be influenced by the lactobacilli adjunct, depending on the starter strain.

  1. Comparison of two methods to explore consumer preferences for cottage cheese.

    Science.gov (United States)

    Drake, S L; Lopetcharat, K; Drake, M A

    2009-12-01

    In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published studies investigating consumer preferences for cottage cheese. This study was conducted to identify and define sensory characteristics of commercial cottage cheese and to compare 2 approaches for characterizing consumer preferences: traditional preference mapping and a new composite qualitative approach, qualitative multivariate analysis (QMA). A sensory language was identified to document the sensory properties (visual, flavor, and texture) of cottage cheeses. Twenty-six commercial cottage cheeses with variable fat contents (4, 2, 1, and 0% fat) were evaluated by trained panelists using the sensory language. Eight representative cottage cheeses were selected for consumer acceptance testing (n = 110) and QMA with consumer home usage testing (n = 12), followed by internal and external preference mapping to identify key drivers. Principal component analysis of descriptive data indicated that cottage cheeses were primarily differentiated by cooked, milkfat, diacetyl, and acetaldehyde flavors and salty taste, and by firmness, smoothness, tackiness, curd size, and adhesiveness texture attributes. Similar drivers of liking (diacetyl and milkfat flavors, smooth texture, and mouthcoating) were identified by both consumer research techniques. However, the QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing. These results can be used by processors to promote cottage cheese sales.

  2. Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

    Science.gov (United States)

    Kwak, Hae-Soo; Chimed, Chogsom; Yoo, Sang-Hun

    2016-01-01

    The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C4) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese. PMID:27194934

  3. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.

    Science.gov (United States)

    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.

  4. Optimized enrichment for the detection of Escherichia coli O26 in French raw milk cheeses.

    Science.gov (United States)

    Savoye, F; Rozand, C; Bouvier, M; Gleizal, A; Thevenot, D

    2011-06-01

    Our main objective was to optimize the enrichment of Escherichia coli O26 in raw milk cheeses for their subsequent detection with a new automated immunological method. Ten enrichment broths were tested for the detection of E. coli O26. Two categories of experimentally inoculated raw milk cheeses, semi-hard uncooked cheese and 'Camembert' type cheese, were initially used to investigate the relative efficacy of the different enrichments. The enrichments that were considered optimal for the growth of E. coli O26 in these cheeses were then challenged with other types of raw milk cheeses. Buffered peptone water supplemented with cefixim-tellurite and acriflavin was shown to optimize the growth of E. coli O26 artificially inoculated in the cheeses tested. Despite the low inoculum level (1-10 CFU per 25 g) in the cheeses, E. coli O26 counts reached at least 5.10(4) CFU ml(-1) after 24-h incubation at 41.5 °C in this medium. All the experimentally inoculated cheeses were found positive by the immunological method in the enrichment broth selected. Optimized E. coli O26 enrichment and rapid detection constitute the first steps of a complete procedure that could be used in routine to detect E. coli O26 in raw milk cheeses. © 2011 The Authors. Letters in Applied Microbiology © 2011 The Society for Applied Microbiology.

  5. The changes of flavour and aroma active compounds content during production of Edam cheese

    Directory of Open Access Journals (Sweden)

    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.

  6. Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study

    Directory of Open Access Journals (Sweden)

    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.

  7. Cyberbullying Among Greek High School Adolescents.

    Science.gov (United States)

    Gkiomisi, Athanasia; Gkrizioti, Maria; Gkiomisi, Athina; Anastasilakis, Dimitrios A; Kardaras, Panagiotis

    2017-05-01

    To investigate the presence of cyberbullying among Greek students and the efficacy of proposed preventive interventions. Three types of high schools (private, experimental and public) with different politics on on-line aggression were enrolled. All students of the aforementioned schools were asked to complete an anonymous questionnaire. Around 62 % of the high school students experienced cyberbullying by electronic means, especially by cell phone, mostly the public school students (p 0.008). The bully was a stranger in more than 40 % of the cases. Over 60 % of the victims had not seeked help but dealt with the attack on their own. Only 20 % of the victims manifested sleep or eating disorders, physical/ psychological symptoms or changes in their social life as a consequence of the cyber-attack. Cyberbullying is a usual phenomenon among high school students. The bully is frequently unacquainted to the victim. Most of the victims are not physically or psychologically affected by the cyber-attack and do not share the event with anyone. There was a slight difference in the response of the students to cyberbullying among the different school politics of on-line aggression.

  8. Severe ocular injuries in Greek children.

    Science.gov (United States)

    Mela, Ephigenia K; Georgakopoulos, Constantinos D; Georgalis, Athanasios; Koliopoulos, John X; Gartaganis, Sotirios P

    2003-02-01

    To determine the epidemiological characteristics of severe eye injuries in childhood, in a mixed urban and rural Greek setting. Retrospective analysis of 95 cases (103 eyes) of eye injuries in children younger than 17 years of age admitted to the Department of Ophthalmology, University Hospital of Patras, Greece, during a five-year period. The data were analyzed with respect to age, sex, type, cause and mode of injury, method of management, duration of hospitalization and final visual deficit. The average age was 9.8 years and males were involved in 80% of the cases. The most common type of eye injury was mechanical closed-globe injury (71.8%). Mechanical open-globe injuries were found in 21.3% of the eyes, while burns comprised 6.7% of the injuries. Most injuries were agent-related, with blows and falls being responsible most often. Multiple operations were part of the treatment in 11.6% of the eyes; 14.5% of the eyes were blinded and 15.5% had significant final visual acuity loss. These hospital-based data suggest that there is a need for health education of both parents and children, since some injuries in children could easily have been prevented.

  9. Surrogacy: The experience of Greek commissioning women.

    Science.gov (United States)

    Papaligoura, Zaira; Papadatou, Danai; Bellali, Thalia

    2015-12-01

    Available studies on surrogacy are extremely limited. Findings suggest that surrogacy is experienced as problem free, with a significant number of commissioning mothers maintaining contact with the surrogates over time. To explore the experiences of Greek commissioning women regarding the surrogacy arrangement and birth of a child through surrogacy. The data of this study were collected from 7 intended mothers who had either a long history of infertility or serious health problems. Interviews were tape-recorded, transcribed and analysed employing content analysis. The analysis of the women's accounts revealed three themes: (a) a shared journey, (b) the birth of a long-awaited child, and (c) the surrogacy disclosure. The surrogacy process became the women's affairs, with their partners offering backstage support. A very close bond was developed with the surrogates, characterised by daily contacts and care-giving behaviours. While this bond was abruptly discontinued after the child's birth, it was interiorised with all participants being grateful to their surrogate. The timing and content of the surrogacy disclosure to family and child(ren) were carefully chosen by participants, who avoided providing information when egg donation was involved. Findings are reassuring for women who want to parent a child through a surrogate arrangement, and suggest that the availability of counselling services may help intended mothers to cope with disclosure issues. Copyright © 2015 Australian College of Midwives. Published by Elsevier Ltd. All rights reserved.

  10. Methodological remarks on studying prehistoric Greek religion

    Directory of Open Access Journals (Sweden)

    Petra Pakkanen

    1999-01-01

    Full Text Available This paper presents a methodological approach to the study of Greek religion of the period which lacks written documents, i.e. prehistory. The assumptions and interpretations of religion of that time have to be based on archaeological material. How do we define religion and cultic activity on the basis of primary archaeological material from this period, and which are the methodological tools for this difficult task? By asking questions on the nature and definition of religion and culture scholars of religion have provided us with some methodological apparatus to approach religion of the past in general, but there are models developed by archaeologists as well. Critical combination of these methodological tools leads to the best possible result. Archaeology studies the material culture of the past. History of religion studies the spiritual culture of the past. In the background the two have important theoretical and even philosophical speculations since they both deal with meanings (of things or practices and with interpretation.

  11. Uncertainty of Volatility Estimates from Heston Greeks

    Directory of Open Access Journals (Sweden)

    Oliver Pfante

    2018-01-01

    Full Text Available Volatility is a widely recognized measure of market risk. As volatility is not observed it has to be estimated from market prices, i.e., as the implied volatility from option prices. The volatility index VIX making volatility a tradeable asset in its own right is computed from near- and next-term put and call options on the S&P 500 with more than 23 days and less than 37 days to expiration and non-vanishing bid. In the present paper we quantify the information content of the constituents of the VIX about the volatility of the S&P 500 in terms of the Fisher information matrix. Assuming that observed option prices are centered on the theoretical price provided by Heston's model perturbed by additive Gaussian noise we relate their Fisher information matrix to the Greeks in the Heston model. We find that the prices of options contained in the VIX basket allow for reliable estimates of the volatility of the S&P 500 with negligible uncertainty as long as volatility is large enough. Interestingly, if volatility drops below a critical value of roughly 3%, inferences from option prices become imprecise because Vega, the derivative of a European option w.r.t. volatility, and thereby the Fisher information nearly vanishes.

  12. Greek College Students and Psychopathology: New Insights

    Directory of Open Access Journals (Sweden)

    Konstantinos Kontoangelos

    2015-04-01

    Full Text Available Background: College students’ mental health problems include depression, anxiety, panic disorders, phobias and obsessive compulsive thoughts. Aims: To investigate Greek college students’ psychopathology. Methods: During the initial evaluation, 638 college students were assessed through the following psychometric questionnaires: (a Eysenck Personality Questionnaire (EPQ; (b The Symptom Checklist-90 (SCL-90; (c The Beck Depression Inventory (BDI; (d State-Trait Anxiety Inventory (STAI. Results: State anxiety and trait anxiety were correlated, to a statistically significant degree, with the family status of the students (p = 0.024 and the past visits to the psychiatrist (p = 0.039 respectively. The subscale of psychoticism is significantly related with the students’ origin, school, family status and semester. The subscale of neuroticism is significantly related with the students’ school. The subscale of extraversion is significantly related with the students’ family psychiatric history. Students, whose place of origin is Attica, have on average higher scores in somatization, phobic anxiety and paranoid ideation than the other students. Students from abroad have, on average, higher scores in interpersonal sensitivity and psychoticism than students who hail from other parts of Greece. The majority of the students (79.7% do not suffer from depression, according to the Beck’s depression inventory scale. Conclusions: Anxiety, somatization, personality traits and depression are related with the students’ college life.

  13. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.

    Science.gov (United States)

    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.

  14. New Measurements of the Azimuthal Alignments of Greek Temples

    Science.gov (United States)

    Mickelson, M. E.; Higbie, C.; Boyd, T. W.

    1998-12-01

    The canonical opinion about the placement of Greek temples is that they are oriented east-west (Dinsmoor 1975). Major exceptions, such as the temple of Apollo at Bassae which faces north-south, are always noted in the handbooks, but many other temples are scattered across the Greek landscape in a variety of orientations. Although no surviving ancient author ever discusses the criteria for placing or orienting temples, we may assume from scattered remarks that Greeks had reasons for choosing the sites and orientations. In the last century, archaeologists and architects such as Nissen (1896), Penrose (1893) and Dinsmoor (1939), have measured the alignments of Greek temples on the Greek mainland, the west coast of Turkey, and the Aegean islands. Their data have varying degrees of precision and accuracy, as a recent paper by Papathanassiou (1994) makes clear. Parallel work done in Italy on Etruscan temples by Aveni and Romano (1994) provides further stimulus to re-investigate Greek temples. We have undertaken two field seasons in Greece to make preliminary measurements for a number of temples associated with Athena, Apollo, and Zeus. These temples were chosen for a number of reasons. The structures have to be well enough preserved to allow determination of the orientation of foundations, location of doorways and other openings, placement of cult statues etc. By focusing on these three gods, we may be able to discover patterns in the orientation and placement for specific divinities. For some of these questions, we are dependent on literary and inscriptional evidence, such as the work of the Greek travel writer, Pausanias. This paper describes the preliminary measurements made over our two field seasons in Greece. Field methods and analysis of the data will be presented along with proposed applications. Research supported by the Denison University Research Foundation.

  15. High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome

    DEFF Research Database (Denmark)

    Raziani, Farinaz; Tholstrup, Tine; Kristensen, Marlene Dahlwad

    2016-01-01

    was to compare the effects of regular-fat cheese with an equal amount of reduced-fat cheese and an isocaloric amount of carbohydrate-rich foods on LDL cholesterol and risk factors for the metabolic syndrome (MetS). DESIGN: The study was a 12-wk randomized parallel intervention preceded by a 2-wk run-in period...

  16. The Greeks and the Utopia: an overview through ancient Greek Literature

    Directory of Open Access Journals (Sweden)

    Rosanna Lauriola

    2009-06-01

    term has an ancient Greek root but it does not exist in the vocabulary of ancient Greek language. Although ancient Greeks did not have a conscious concept of utopia, they, however, dreamt, wrote, proposed – with different aims - what we would call now ( paradoxically using a ‘modern’ term ‘utopic’ worlds. From the archaic to the post-classic period, we find literary expressions of utopic thought in ancient Greek culture. Such expressions constitute the basis of the modern Utopia and Utopianism with their positive and negative implications. This essay takes a more detailed look at the work of Aristophanes, considered one of the greatest Greek playwrights, and inquires whether his comedies can be considered utopias.

  17. Greek School Textbooks at a Political Crossroads: (Re)Defining the Greek Citizen in the Greek School during the Reign of Colonels (1967-1974)

    Science.gov (United States)

    Zervas, Theodore G.

    2016-01-01

    This paper analyzes several elementary and middle school textbooks, educational decrees, and other primary sources to help shed light on how schooling, and more generally education, during what would be known as the "Reign of the Colonels" or "Military 'Junta'" attempted to reshape a Greek national identity. This paper seeks to…

  18. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

    Science.gov (United States)

    Drake, M A; Miracle, R E; McMahon, D J

    2010-11-01

    A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These

  19. Small Stories of the Greek Crisis on Facebook

    Directory of Open Access Journals (Sweden)

    Mariza Georgalou

    2015-09-01

    Full Text Available Since it erupted in 2009, the Greek debt crisis has disrupted Greek people’s quotidian life both at a socio-political and at a personal level. In the contemporary social media ecosystem, with the massive bulk of user-produced and user-consumed content, narratives that concern this critical turning point in Greek modern history have found fertile soil to thrive. In this article, having enmeshed discourse-centered online ethnography (Androutsopoulos, 2008 with small stories research (Georgakopoulou, 2007, the dimensional approach to narratives (Ochs & Capps, 2001, and stance-taking (Du Bois, 2007, I look at how a Greek Facebook user has recounted her emotions, thoughts, opinions, and assessments toward the Greek crisis. In doing so, I point to the intertextual, multimodal, and synergetic nature of these narratives. The article argues that Facebook can function as a powerful grassroots channel for expressive storytelling within a period of major socio-political upheaval. It also shows how Facebook has stretched our conception of what (digital storytelling is as different Facebook affordances propel into different ways of narrating within the medium.

  20. Fluidized bed combustion with the use of Greek solid fuels

    Directory of Open Access Journals (Sweden)

    Kakaras Emmanuel

    2003-01-01

    Full Text Available The paper is an overview of the results obtained up to date from the combustion and co-combustion activities with Greek brown coal in different installations, both in semi-industrial and laboratory scale. Combustion tests with Greek lignite were realized in three different Circulating Fluidized Bed Combustion (CFBC facilities. Low rank lignite was burned in a pilot scale facility of approx. 100kW thermal capacity, located in Athens (NTUA and a semi-industrial scale of 1.2 MW thermal capacity, located at RWE's power station Niederaussem in Germany. Co-combustion tests with Greek xylitic lignite and waste wood were carried out in the 1 MWth CFBC installation of AE&E, in Austria. Lab-scale co-combustion tests of Greek pre-dried lignite with biomass were accomplished in a bubbling fluidized bed in order to investigate ash melting problems. The obtained results of all aforementioned activities showed that fluidized bed is the appropriate combustion technology to efficiently exploit the low quality Greek brown coal either alone or in conjunction with biomass species.

  1. Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

    OpenAIRE

    Lee, Na-Kyoung; Mok, Bo Ram; Jeewanthi, Renda Kankanamge Chaturika; Yoon, Yoh Chang; Paik, Hyun-Dong

    2015-01-01

    The objective of this study was to develop yogurt-cheese using cow?s milk, ultrafiltrated cow?s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow?s milk, and stored at 4? during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made withou...

  2. Overview of a surface-ripened cheese community functioning by meta-omics analyses.

    Directory of Open Access Journals (Sweden)

    Eric Dugat-Bony

    Full Text Available Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process.

  3. Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk

    -starters including strains from our culture collection were used throughout the project. Initially selected strains were screened for enzyme activities involved in cheese flavour formation after growth in a cheese based medium (CBM) and in a nutrient rich growth medium (MRS). The Leuconostoc strains had low....... A cheese trial was performed with selected strains to investigate how the heterofermentative strains influenced the ripening in semi-hard cheese. The cheeses were made using a Lactococcus starter including citrate positive Lactoccus and with the addition of one strain of heterofermentative bacteria...... with plant isolates, the ability to ferment citrate and lacked several genes involved in the fermentation of complex carbohydrates. The presented research in this thesis has gained insight in to the role of heterofermentative lactic acid bacteria in cheese flavour formation. The traditional DL...

  4. Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

    Science.gov (United States)

    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.

  5. Maternal attitudes of Greek migrant women.

    Science.gov (United States)

    Dikaiou, M; Sakka, D; Haritos-fatouros, M

    1987-03-01

    This study examines groups of Greek migrant mothers and their attitudes towards their children in different stages of the migratory process. There were 2 lots of samples of Greek migrants mothers who had at least 2 children 8-10 years old, 1 from the home country (5 villages of the District Drama in East Macedonia) and 1 from the receiving country (the area of Baden-Wurtenberg, where most of the migrants from East Macedonia are living). The 4 groups are: 1) 20 mothers who have always lived with their child in the host country; 2) 20 mothers who live in the host country where their child has joined them in the last 2-4 years; 3) 27 mothers who have lived in the host country with their child and have returned home in the last 2-4 years; and 4) 24 non-migrant mothers who have always lived with their families in the home country (control group). Women were interviewed using 2 questionnaires: a survey and an attitude questionnaire. The range of mothers' ages was 20-50 years. The youngest mothers were in the control group whereas group 1 mothers were the oldest. Groups 1 and 2 were mostly unskilled workers; groups 3 and 4 were mostly housewives. The returnees stayed in the host country a mean of 10 years, whereas the other 2 migrant groups were there 14.6 years. There were significantly fewer children in the families of groups 1 and 2 than 3 and 4. The attitude questionnaire covered the following child rearing practices: 1) training the child to participate in home duties; 2) keeping clean and tidy; 3) self-reliance and social behavior towards visitors; 4) ways of dealing with a child's obedience/disobedience; 5) dealing with favor-seeking behavior, food, and sleeping problems; and 6) mother's degree of permissiveness, supervision, and intervention on child's personal and interpersonal sphere of life. Findings show that moving from home to host country and coming back home creates the most controlling mothers, probably because mothers and children face anxiety

  6. Gratiae plenum: Latin, Greek and the Cominform

    Directory of Open Access Journals (Sweden)

    David Movrin

    2010-12-01

    Full Text Available The survival of classics in the People’s Republic of Slovenia after World War II was dominated by the long shadow of the Coryphaeus of the Sciences, Joseph Stalin. Since 1945, the profile of the discipline was determined by the Communist Party, which followed the Soviet example, well-nigh destroying the classical education in the process. Fran Bradač, head of Classics at the University of Ljubljana, was removed for political reasons; the classical gymnasium belonging to the Church was closed down; Greek was struck from the curriculum of the two remaining state classical gymnasia; Latin, previously a central subject at every gymnasium, was severely reduced in 1945, only to disappear entirely in 1946. The classicists who continued to teach were forced to take ‘reorientation courses’ which enabled them to teach Russian and other more suitable subjects. By 1949, only two out of the 42 classicists employed by the Ministry of Education were actually teaching Latin. The Classics department at the university, where only two students were studying in 1949, was on the brink of closure.  Paradoxically, the classical tradition was saved by Stalin’s attack on the same Party. The Cominform conflict in 1948 astonished the Yugoslav communists and pushed them towards a tactical détente with the West, prompting a revision of some of their policies, including education. The process was led by the top echelons of the Party — such as Milovan Djilas, head of the central Agitprop, Boris Kidrič, in charge of Yugoslav economy, and Edvard Kardelj, the Party’s chief ideologue — during the Third Plenum of the Central Committee Politburo in Belgrade in December 1949. Their newly discovered love of Latin and Greek, documented in the minutes of the Politburo Plenum, was overseen only by the discriminating eye of Josip Broz Tito. Classical gymnasia were revived, Latin was reintroduced to some of the other gymnasia, students returned to study classics at the

  7. Marketing in Greek National Health System

    Directory of Open Access Journals (Sweden)

    Maria Tseroni

    2009-01-01

    Full Text Available Introduction: The international financial situation in combination with an aging population and the appropriation of health services imposes the management of hospital services as a necessity for the survival of hospitals.Aim: To examine the perceptions of 450 upper administrative hospital executives (Nursing, Medicine and Administrative services in the wider region of Attica, on marketing, communication, and public relations in health-care.Population study: Four hundred and fifty (450 higher health executives from the three basic fields of services in health institutions (medical, nursing, administration constituted the total sample of the research. These people are employed at 9 of the 36 hospitals in the 3 Health Regions of Attica (H.Re.Materials and method:The type of design that was chosen (to gather data for the study of attitudes and perceptions of the health personnel of the health institutions of G.S.H (Greek System of Health is a cross- sectional survey.Results: The participating subjects, even though expressed some reservations at first, formed a favorable attitude towards marketing and its application in the field of health-care. Statistically important correlations emerged between the perceptions of executives and their socio-demographic background including age, sex, education, and profession, work experience in health-care and specifically in their current position in the services as well as statistically important differences between doctors, nurses and administrators as to their perceptions of some issues in marketing.Conclusions: From the comments in the survey it appears there is a need to apply marketing correctly when providing quality care, respecting the patients’ rights and using human and not financial criteria as a guide. Based on the results of the research, important proposals are being submitted in the areas of health-care research, education and clinical practice.

  8. The effect of raw milk microbial flora on the sensory characteristics of salers-type cheeses

    OpenAIRE

    Callon, Cecile; Berdagué, Jean-Louis; Montel, Marie-Christine

    2005-01-01

    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 cou...

  9. Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life

    Directory of Open Access Journals (Sweden)

    Josip Vrdoljak

    2016-03-01

    Full Text Available Cheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different timepoints during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase, while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively. Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5, water activity (0.99-0.94, and NaCl content (0.3-1.2%. Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (recontamination.

  10. Improvement in melting and baking properties of low-fat Mozzarella cheese.

    Science.gov (United States)

    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.

  11. Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

    Directory of Open Access Journals (Sweden)

    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

  12. Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

    OpenAIRE

    Nataša Hulak; Ana Žgomba Maksimović; Ana Kaić; Andrea Skelin; Mirna Mrkonjić Fuka

    2016-01-01

    Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may resul...

  13. Microbial ecology of artisanal italian cheese: Molecular microbial characterization by culture-independent method

    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)

  14. Microbial ecology of artisanal italian cheese: Molecular microbial characterization by culture-independent method

    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)

  15. [The concept of mania in Greek medical and philosophical literature].

    Science.gov (United States)

    Corleto, L M

    1992-01-01

    Coverage of the concept of mania in late archaic Greek culture displays a clear difference between its use in medical and philosophical works. Medical literature uses the terms [Greek] and [Greek] to describe mania, with the condition seen largely associated with physical illness. Specific treatment for this attered psychic state is not advanced. The philosophical view sees mania as a divine folly and thus possessing positive as well as negative aspects. Plate identifies four types of mania and treatment is closely associated with the divinity seen as responsible for that particular type. The radical rationalism found in the medical literature is a counterpoint to moderation as shown by Plato with his interest on regulations of society.

  16. Burnout syndrome indices in Greek intensive care nursing personnel.

    Science.gov (United States)

    Karanikola, Maria N K; Papathanassoglou, Elizabeth D E; Mpouzika, Meropi; Lemonidou, Chrysoula

    2012-01-01

    Burnout symptoms in Greek intensive care unit (ICU) nurses have not been explored adequately. The aim of this descriptive, correlational study was to investigate the prevalence and intensity of burnout symptoms in Greek ICU nursing personnel and any potential associations with professional satisfaction, as well as with demographic, educational, and vocational characteristics. Findings showed that the overall burnout level reported by Greek ICU nursing personnel was at a moderate to high degree. The most pronounced symptom of burnout was depersonalization, whereas emotional exhaustion was found to be a strong predictor of job satisfaction. This is a factor connected with the nurses' intention to quit the job. It appears that work factors have a more powerful influence over the development of burnout in comparison to personality traits.

  17. An exploration of loyalty determinants in Greek wine varieties

    DEFF Research Database (Denmark)

    Krystallis, Athanasios; Chrysochou, Polymeros

    2010-01-01

    Purpose - This paper aims to provide a deeper understanding of the market structure of Greek red and white wine varieties and to measure the loyalty behaviour of frequent wine buyers in Greece. Design/methodology/approach - The study measures brand performance and loyalty of four different Greek...... wine varieties. Based on stated preference data, basic brand performance measures are estimated through Juster purchase probabilities of brand choice. To measure loyalty behaviour, the polarisation index w (phi) is used as a measure to model both loyalty to the brand name and specific wine attributes...... and their levels. Findings - The findings of the present study point to the conclusion that each one of the four Greek wine varieties under examination exhibits its own market structure and loyalty profile, whereas price, quality certification and winemaker's size seem to function as loyalty stimulators more...

  18. The art of alleviating pain in greek mythology.

    Science.gov (United States)

    Türe, Hatice; Türe, Uğur; Göğüş, F Yilmaz; Valavanis, Anton; Yaşargil, M Gazi

    2005-01-01

    We reviewed many of the essential Greek myths to identify the methods used at that time to relieve the pain of both illness and surgery, and we discovered many pioneering methods. Both gods and demigods implemented these methods to ease pain, to conduct surgery, and, on occasion, to kill mythological beings. The myths describe the three most common components of anesthesia: hypnosis, amnesia, and (an)algesia. Drugs and music-aided hypnosis were two of the most common methods use to treat emotional and surgical pain. This article identifies highlights in the development of concepts to treat pain in Greek mythology. The examples found in the Greek myths remind us of the historical significance of pain treatment.

  19. Body symmetry and asymmetry in early Greek anatomical reasoning.

    Science.gov (United States)

    Crivellato, Enrico; Ribatti, Domenico

    2008-05-01

    This historical note focuses on some of the earliest reports of human anatomy found in Greek medical literature. These passages testify the initial steps taken by Greek scientists in building a theoretical model of the human body. In these excerpts, one finds erroneous anatomical descriptions, which shed light on the epistemological approach used by these intellectual pioneers. Because of the lack of systematic dissection, it appears that early Greek anatomists developed a somewhat stylized idea of the human body that used a certain degree of symmetry. Overcoming the concept of a strict left-right bilateral parallelism in human body architecture was a challenging intellectual task that required prolonged observation of dissected corpses. (c) 2008 Wiley-Liss, Inc.

  20. Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period

    Directory of Open Access Journals (Sweden)

    Terzić-Vidojević Amarela

    2009-01-01

    Full Text Available In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR with (GTG5 primer. The LAB isolates from cheese BGPT9 (four days old belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum, while in the BGPT10 cheese (eight months old only two species were present (Lactobacillus plantarum and Enterococcus faecium. Proteolytic activity showed 30 LAB from BGPT9 cheese, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species possessed partial ability to hydrolyze β-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.

  1. Production of Mozzarella Cheese Using Rennin Enzyme from Mucor miehei Grown at Rice Bran Molasses Medium

    Science.gov (United States)

    Rusdan, I. H.; Kusnadi, J.

    2017-04-01

    The research aimed to study the characteristic and yield of Mozzarella cheese produced by using rennin enzyme from Mucor miehei which is grown at rice bran and molasses medium. The popularity of Mozzarella cheese in Indonesia is increased caused by the spreading of western foods in Indonesia such as pizza and spaghetti that use Mozzarella cheese for ingredient. In Italy, Mozzarella and pizza cheeses are dominating 78% of the total Italian Cheese products. In producing Mozzarella cheese, rennin enzyme is always used as milk coagulant. Even now, Indonesia has not produced the rennin enzyme yet. The rennin enzyme from Mucor miehei growing at rice bran and molases medium which have the availability can be managed purposively within short period of time. The completly randomized design methode used to get the best crude extracts of Mucor miehei rennin enzyme, then is employed to produce mozzarella cheese. The result of Mozzarella cheese has various characteristics such as the yield’s weight is 9.1%, which consists of 50% moisture content, 36.64% peotein levels, 0.1 melting ability and 82.72% stretch ability or 0.79/N. With that characteristic it is concluded that rennin enzyme from Mucor miehei grown at rice bran molasses medium has the potential to alternatively subtitute calf rennin to produce Mozzarella cheese, and the characteristics fulfill the standart.

  2. Prevalence of cheese molars in eleven-year-old Dutch children.

    Science.gov (United States)

    Weerheijm, K L; Groen, H J; Beentjes, V E; Poorterman, J H

    2001-01-01

    In the Netherlands, first permanent molars with idiopathic enamel disturbances (IED) are called cheese molars. Though concern is expressed about their prevalence, adequate figures on the subject are missing. The porous enamel of cheese molars can be very sensitive to cold air and can decay rapidly. The aim of the present study was to investigate the prevalence in eleven-year-old Dutch children of cheese molars (IED). During an epidemiological study performed in four cities in the Netherlands, the first permanent molars and central incisors of eleven-year-old children were examined for hypoplasia, opacities, posteruptive enamel loss, premature extraction, and atypical restorations. The observation of a hypoplasia excluded the possibility of cheese molar. A total of 497 children were examined. Six percent (n = 128) of the molars (n = 1988) showed signs of IED (cheese molars), 10 percent of the children had cheese molars of which 8 percent two or more. Incisors (4 percent) with opacities were found in 3 percent in combination with two or more cheese molars. Among the four cities, no significant differences in occurrence were found. The results of this study showed that in 10 percent of the Dutch children eleven years of age, cheese molars (IED) were found. The cause for the phenomenon called cheese molars appears to be child centered. Further studies on prevalence, causes and prevention are mandatory.

  3. Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils.

    Science.gov (United States)

    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.

  4. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

    Science.gov (United States)

    Govindasamy-Lucey, S; Lin, T; Jaeggi, J J; Martinelli, C J; Johnson, M E; Lucey, J A

    2007-06-01

    Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were

  5. Food safety hazards in Georgian Tushuri Guda cheese

    Directory of Open Access Journals (Sweden)

    Avtandil Korakhashvili

    2016-09-01

    Full Text Available Scientific-research work provides a timely and valuable review of the progress being made in the greater understanding of the factors contributing to Tushuri Guda cheese making and how this experience may be applied to producing better and more consistent products with food safety HACCP system requirements. The HACCP study in this variety of cheese covers all types of food safety hazards, like biological, chemical and physical, but unfortunately it needs a more precise definition. It did not include clarification of cleaning and sanitation operations in accordance with modern standards, sanitation of grasslands and meadows. All of that are covered by the plant Good Manufacturing Practices (GMPs procedures and Good Hygiene Practices (GHPs for the obtaining of maximal food safety results.

  6. Solar water heating for small cheese factories in Peru

    Energy Technology Data Exchange (ETDEWEB)

    Oliveros Donohue, A A

    1982-03-01

    Plans are described for the implementation of 40 small plants to be used for cheese production. As a start, a demonstration plant has been built in San Juan de Chuquibambilla-Puno, Peru. Design and testing of a flat plate solar collector, to be used for water heating purposes, are described. The cheese making process is discussed. Essentially two pots are required, one at 32/sup 0/C and one at 80/sup 0/. Two flat plate collectors (1.12 m/sup 2/ each) are connected to a 150 l storage tank. Instrumentation and results are discussed. Total efficiency of the process is given as 40%. It is concluded that future installations should consider using biogas digesters and wind driven water pumps in addition to the solar collectors. A brief discussion of the climate, population distribution, and economy of Peru is given. (MJJ)

  7. Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.

    Science.gov (United States)

    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.

  8. Development of an autochthonous starter culture for spreadable goat cheese

    Directory of Open Access Journals (Sweden)

    Florencia FRAU

    Full Text Available Abstract The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity, CRL1803 (Lactobacillus fermentum with high proteolytic activity, CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide and CRL1785 (Enterococcus faecium with diacetyl-acetoin production. The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.

  9. The effects spicing on quality of mozzarella cheese

    Directory of Open Access Journals (Sweden)

    G. Akarca

    2016-03-01

    Full Text Available In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation index, total aerobic mesophilic bacteria, coliform bacteria, coagulase positive staphylococci, lactic acid bacteria, species of Lactococcus bacteria, proteolytic bacteria, lipolytic bacteria and mold /yeast count were examined on 0, 5, 15,21 and 28 days after storage. Although L* (lightness and a* (redness values decreased during storage period, while moreover b* (yellowness values increased. In addition acidity, dry matter and maturation index values increased during storage. Total aerobic mesophilic bacteria, lactic acid bacteria, Lactococcus spp., lipolytic bacteria and mold/ yeast counts decreased, but proteolytic bacteria count increased.

  10. Swiss-cheese models and the Dyer-Roeder approximation

    Energy Technology Data Exchange (ETDEWEB)

    Fleury, Pierre, E-mail: fleury@iap.fr [Institut d' Astrophysique de Paris, UMR-7095 du CNRS, Université Pierre et Marie Curie, 98 bis, boulevard Arago, 75014 Paris (France)

    2014-06-01

    In view of interpreting the cosmological observations precisely, especially when they involve narrow light beams, it is crucial to understand how light propagates in our statistically homogeneous, clumpy, Universe. Among the various approaches to tackle this issue, Swiss-cheese models propose an inhomogeneous spacetime geometry which is an exact solution of Einstein's equation, while the Dyer-Roeder approximation deals with inhomogeneity in an effective way. In this article, we demonstrate that the distance-redshift relation of a certain class of Swiss-cheese models is the same as the one predicted by the Dyer-Roeder approach, at a well-controlled level of approximation. Both methods are therefore equivalent when applied to the interpretation of, e.g., supernova obervations. The proof relies on completely analytical arguments, and is illustrated by numerical results.

  11. Efficient lactulose production from cheese whey using sodium carbonate.

    Science.gov (United States)

    Seo, Yeong Hwan; Park, Gwon Woo; Han, Jong-In

    2015-04-15

    An economical method of lactulose production from cheese whey was developed using sodium carbonate (Na2CO3). Three parameters such as temperature, reaction time, and Na2CO3 concentration were identified as experimental factors, and yield was selected as a response parameter. The experimental factors were optimised employing Response Surface Methodology (RSM). Maximum yield of 29.6% was obtained at reaction time of 20.41 min, Na2CO3 of 0.51% at 90 °C. To overcome this limited lactulose yield, due to the conversion of lactulose to galactose, fed batch system was applied using dried cheese whey as lactose source. By this system, limit was broken, and 15.8 g/L of lactulose is produced in hour. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Batch cultivation of kluyveromyces fragilis in cheese whey

    Energy Technology Data Exchange (ETDEWEB)

    Beausejour, D; Leduy, A; Ramalho, R S

    1981-08-01

    Kluyveromyces fragilis was cultivated batchwise in an open pond rectangular bioreactor at 30 degrees Centigrade, 2vvm of aeration, under non-sterile conditions and uncontrolled pH. The culture medium contained 7% cheese whey powder, 0.25% KH/sub 2/PO/sub 4/, 0.5% (NH/sub 4/)/sub 2/SO/sub 4/ and was adjusted to an initial pH of 4.0 with phosphoric acid. The lactose was almost completely consumed after 16 hours and COD reduction attained 80% after 64 hours. The maximum suspended solids concentration obtained was 11.7 g/L. The cheese whey which had initially low protein and high lactose contents was converted by this system into a high protein and low lactose carbohydrate product. (Refs. 26).

  13. Batch cultivation of kluyveromyces fragilis in cheese whey

    Energy Technology Data Exchange (ETDEWEB)

    Beausejour, D; Leduy, A; Ramalho, R S

    1981-01-01

    Kluyveromyces fragilis was cultivated batchwise in an open pond rectangular bioreactor at 30 degrees Celcius with aeration, under non-sterile conditions and uncontrolled pH. The culture medium contained 7% cheese whey powder, 0.25% KH2PO4, and 0.5% (NH4)2SO4 and was adjusted to an initial pH of 4.0 with H3PO4. The lactose was almost completely consumed after 16 hours and COD reduction attained 80% after 64 hours. The maximum suspended solids concentration obtained was 11.7 g/L. The cheese whey which had initially low protein and high lactose contents was converted by this system into a high protein and low lactose carbohydrate product.

  14. Diglossic Past and Present Lexicographical Practices: The Case of Two Greek Dictionaries.

    Science.gov (United States)

    Tseronis, Assimakis

    2002-01-01

    Discusses publication of two recent dictionaries of Modern Greek. Suggests their respective lexical coverage reveals the continuing survival of the underlying ideologies of the two sponsoring institutions concerning the history of the Greek language and their opposing standpoints in relation to Greek diglossia. The two dictionaries proceed from…

  15. Investigating High-School Chemical Kinetics: The Greek Chemistry Textbook and Students' Difficulties

    Science.gov (United States)

    Gegios, Theodoros; Salta, Katerina; Koinis, Spyros

    2017-01-01

    In this study we present an analysis of how the structure and content of the Greek school textbook approaches the concepts of chemical kinetics, and an investigation of the difficulties that 11th grade Greek students face regarding these concepts. Based on the structure and content of the Greek textbook, a tool was developed and applied to…

  16. A Directed Network of Greek and Roman Mythology

    OpenAIRE

    Choi, Yeon-Mu; Kim, Hyun-Joo

    2005-01-01

    We study the Greek and Roman mythology using the network theory. We construct a directed network by using a dictionary of Greek and Roman mythology in which the nodes represent the entries listed in the dictionary and we make directional links from an entry to other entries that appear in its explanatory part. We find that this network is clearly not a random network but a directed scale-free network. Also measuring the various quantities which characterize the mythology network, we analyze t...

  17. GREEKS AND BARBARIANS IN HOMER’S “ODYSSEY”

    Directory of Open Access Journals (Sweden)

    Ştefania VOICU

    2013-05-01

    Full Text Available Homer’s “Odyssey”, viewed as a relevant literary source for Archaic Greece, has led to the development of different research domains through the medium of hermeneutics or text interpretation. One of these directions regards the reconstitution of social aspects pertaining to the Archaic Greek world. Given that Odysseus’ adventures unfold beyond the borders of the world known by the hero, Greek identity can only be rendered by exclusion, the exclusion of the Other: the reverse of the reprehensible deeds or aspects of the Other comes to define the real, or at least desirable, characteristics of the one operating the exclusion.

  18. The nature of water: Greek thought from Homer to Acusilaos.

    Science.gov (United States)

    De Santo, Rosa Maria; Bisaccia, Carmela; Cirillo, Massimo; Pollastro, Rosa Maria; Raiola, Ilaria; De Santo, Luca Salvatore

    2009-01-01

    Greek philosophy finds its roots in the myth of Homer's and Hesiod's poems and especially in Orphism which introduced the concept of a soul separated from the body with an independent principle, psiche (soul), to be rewarded or punished after death. Orphism was an important step in Greek culture. It introduced the divine into man, the soul which does not die with the body and reincarnates. From Orphism started the need of rituals capable of separating the spirit from the body. From Homer to Acusilaos, water was a very important element which connected humans and gods, long before Thales of Miletus defined it the arche.

  19. Growth, Debt and Sovereignty: Prolegomena to the Greek Crisis

    OpenAIRE

    Stavros B. Thomadakis

    2015-01-01

    The paper reflects a basic premise: Greek participation in the Euro-zone marked a definitive institutional break in the process of contracting and managing public debt. Instead of internal debt, used extensively in earlier decades, euro-denominated sovereign issues were now placed in the international market. Thus, the Greek state became a net ‘exporter’ of financial claims to an extent unprecedented in its recent history. In assessing the prolegomena to crisis, I offer a review of the post-j...

  20. The Determinants of Foreign Direct Investment in the Greek Regions

    Directory of Open Access Journals (Sweden)

    Marialena PETRAKOU

    2013-06-01

    Full Text Available This study investigates the determinants of FDI in the Greek regions. The aim of the study is to understand whether and to what extent the presence of localization economies in the Greek regions, has an impact on FDI locational decisions. We use a pooled cross-section dataset of FDI stock and we study the effect of localization economies and of other basic determinants, on the attraction of FDI. We find the most significant influences to be market size, human capital, geographic position and the presence of localization economies.

  1. Exergy-based comparison of two Greek industries

    DEFF Research Database (Denmark)

    Xydis, George; Koroneos, C.; Naniki, E.

    2011-01-01

    In this work, the potential of the increase in exergy and energy efficiency of the Greek construction and Food, Drink and Tobacco (FDT) industries has been examined using energy and exergy analysis methodology. These two industries play a vital role towards sustainable development of the country....... The continuous increase in energy use in these two industries during the years 1971–2000 shows that both remain steadily in an ascendant orbit. The aim was to analyse and compare the energy use and exergy consumption in the Greek construction and FDT industries to gain insights into each sector's efficiency...

  2. Microstructure of cheese: Processing, technological and microbiological considerations

    OpenAIRE

    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...

  3. Sequencing of the Cheese Microbiome and Its Relevance to Industry

    Directory of Open Access Journals (Sweden)

    Bhagya. R. Yeluri Jonnala

    2018-05-01

    Full Text Available The microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth of desirable taxa and, thus, characteristics. The recent application of high throughput DNA sequencing (HTS facilitates an even more accurate identification of these microbes, and their functional properties, and has the potential to reveal those microbes, and associated pathways, responsible for favorable or unfavorable characteristics. This technology also facilitates a detailed analysis of the composition and functional potential of the microbiota of milk, curd, whey, mixed starters, processing environments, and how these contribute to the final cheese microbiota, and associated characteristics. Ultimately, this information can be harnessed by producers to optimize the quality, safety, and commercial value of their products. In this review we highlight a number of key studies in which HTS was employed to study the cheese microbiota, and pay particular attention to those of greatest relevance to industry.

  4. Liking of traditional cheese and consumer willingness to pay

    Directory of Open Access Journals (Sweden)

    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.

  5. The use of bacconcentrate Herobacterin in brine cheese technology

    Directory of Open Access Journals (Sweden)

    I. Slyvka:

    2017-12-01

    Full Text Available In the article a comparative analysis of the use of the bacterial preparation Herobacterin and the starter RSF-742 (Chr. Hansen, Denmark in the technology of brine cheese was conducted. Herobacterin is a bacterial preparation created using bacteria Lactococcus lactis, Lactobacillus plantarum, Enterococcus faecium, Leuconostoc mesenteroides and Lactococcus garvieae, isolated from traditional Carpathian brine cheese brynza and identified using classical microbiological and modern molecular genetic methods (RAPD-PCR, RFLP-PCR, sequencing of the 16S rRNA gene. The results of investigations of organoleptic, physico-chemical, syneretical and microbiological parameters of cheese brynza with use of preparation Herobacterin are presented in comparison with the starter RSF-742, which includes cultures: Lactococcus lactis subsp. сremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus helveticus. The use of Herobacterin has a positive effect on organoleptic, physico-chemical and microbiological parameters, all parameters complied with the requirements of DSTU 7065:2009. The level of survival of lactic acid bacteria in brynza during maturation and storage is high, which confirms the correctness of the selection of strains to preparation Herobakterin, which demonstrated good adaptability to the composition and properties of ewe's milk.

  6. CULTURAL IMPORTANCE OF CHEESE TYPE FOR KINGDOM PERNAMBUCANO

    Directory of Open Access Journals (Sweden)

    Neide Kazue Sakugawa Shinohara

    2015-03-01

    Full Text Available Cheese is one of the great achievements in the preservation of milk, using simple techniques and preserving important protein source in different food crops. Originally from the Netherlands, Edam cheese was introduced in Brazil in 1880 by the Portuguese colonizers, hence the name "kingdom." Currently, in the industrial production, the legislation determines that it is classified as "kingdom type ". Due to the high lipid and sodium content, this product that is most suitable in the composition of sandwiches, in sauces added to pasta and composition along with the desserts, these associations are part of the tradition, flavors and knowledge of Pernambuco’s cooking. A ball of Kingdom cheese is something that you have to give to families, especially in Christmas time and St. John, because it symbolizes the wish for happiness and prosperity in the northeastern important religious festivals calendar, where relatives and friends gather to celebrate the dates in question, putting on their tables this precious culinary heritage of Pernambuco.

  7. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms.

    Science.gov (United States)

    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.

  8. Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.

    Science.gov (United States)

    Randazzo, C L; Pitino, I; De Luca, S; Scifò, G O; Caggia, C

    2008-03-20

    The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used to produce PS cheese. All cheeses were subjected to microbiological, physicochemical, and volatile compounds analyses. The DGGE of the 16S rDNA analysis was also applied. The volatile compounds generated during ripening were studied through the SPME and the GC-MS methods. No difference was detected between the experimental and control cheeses throughout chemical and microbiological analyses, while the DGGE results showed the presence of Streptococcus thermophilus in all cheeses, and the dominance of Enterococcus durans, Lactobacillus rhamnosus, and Lactobacillus casei in most of the experimental cheeses. Moreover, the presence of Lactococcus lactis species as in the control and in the experimental P2 and P4 cheeses was also revealed. The SPME results showed more pronounced volatile compounds in the experimental cheese samples than in the control ones.

  9. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.

    Science.gov (United States)

    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.

  10. Space in Archaic Greek Lyric : City, Countryside and Sea

    NARCIS (Netherlands)

    Heirman, Jo

    2012-01-01

    From the end of the twentieth century onwards space has become a 'hot topic' in literary studies. This thesis contributes to the spatial turn by focusing on space in archaic Greek lyric (7th-5th c bc). A theoretical framework inspired by narratology, phenomenology and metaphor theory is applied to

  11. Perceptions of Greek Female Adolescents with ADHD Regarding Family Relationships

    Science.gov (United States)

    Liontou, Magdalini

    2016-01-01

    Acknowledging that the ADHD literature is shaped by male experiences, the purpose of this study was to investigate the perceptions of female adolescents with ADHD and the impact of the label in their family relationships. Four Greek adolescents aged 13-18 with a diagnosis of combined-type ADHD were interviewed through a purposive criterion…

  12. Greek-Australians: A Question of Survival in Multicultural Australia.

    Science.gov (United States)

    Smolicz, J. J.

    1985-01-01

    Argues that Australians from different ethnic backgrounds are not a threat to cohesion as long as they share the overarching values which are reflected in Australia's democracy, economic system, legal institutions, and in Engish as the common language of communication. Discusses the Greek-Australian tradition of family life. (SED)

  13. Modern Greek dictionaries and the ideology of standardization

    NARCIS (Netherlands)

    Tseronis, A.; Iordanidou, A.; Georgakopoulou, A.; Silk, M.

    2009-01-01

    In this paper, we propose an analysis and evaluation of the four most recent and authoritative general monolingual dictionaries of Greek as texts produced by an identifiable agent and addressed to an identifiable public, that contribute to the ideology of standardization. Our claim is that we can

  14. Acculturative Stress and Adjustment Experiences of Greek International Students

    Science.gov (United States)

    Poulakis, Mixalis; Dike, Craig A.; Massa, Amber C.

    2017-01-01

    This study investigated eight Greek international college students' experiences of acculturation and acculturative stress at a mid-western university in the United States. Semi-structured interviews were conducted with participants and Consensual Qualitative Research methodology was utilized for data analysis to identify contextual themes and…

  15. Academic Freedom and Student Grading in Greek Higher Education

    Science.gov (United States)

    Papadimitriou, Antigoni

    2011-01-01

    The issue of who has the final say on academic standards (grading), academics or managers, has hitherto not arisen in Greece. Professors entitled to research, to teach and to inquire is a freedom expressed by the Greek Constitution. This article presents a contemporary view and raises concerns about the future and the longevity of academic freedom…

  16. New Readings in Greek Mathematics: Sources, Problems, Publications.

    Science.gov (United States)

    Knorr, Wilbur R.

    1990-01-01

    The field of ancient Greek mathematics is discussed in terms of how representative is the surviving corpus of the ancient achievement in mathematics, the patterns of thought by which they were discovered, and the construction of mathematics during this period. The research being done in this field is described. (KR)

  17. The Change from SOV to SVO in Ancient Greek.

    Science.gov (United States)

    Taylor, Ann

    1994-01-01

    Examines the distribution of clause types in ancient Greek during the Homeric (pre-800 B.C.) and Hellenistic (ca. 100 A.D.) periods, as well as an intermediate period (ca. 450 B.C.), delineating the evolution from a subject-object-verb (SOV) to a subject-verb-object (SVO) structure. (49 references) (MDM)

  18. Doctors in ancient Greek and Roman rhetorical education.

    Science.gov (United States)

    Gibson, Craig A

    2013-10-01

    This article collects and examines all references to doctors in rhetorical exercises used in ancient Greek and Roman schools in the Roman Empire. While doctors are sometimes portrayed positively as philanthropic, expert practitioners of their divinely sanctioned art, they are more often depicted as facing charges for poisoning their patients.

  19. Ritualizing the Use of Coins in Ancient Greek Sanctuaries

    DEFF Research Database (Denmark)

    Lykke, Anne

    2017-01-01

    The article explores aspects of the monetization of the Greek sanctuaries, more specifically how space was created to accommodate coins as objects and their use within the sacred sphere. Except in a limited number of cases, our understanding is still quite fragmented. Where most research has...

  20. Going Greek: Academics, Personal Change, and Life after College

    Science.gov (United States)

    Routon, Wesley; Walker, Jay

    2016-01-01

    Social Greek-letter organizations, more commonly known as fraternities (male-only) and sororities (female-only), are a longstanding tradition at colleges and universities in the United States. They claim to instill leadership skills in and offer a support network for members. However, in this article Wesley Routon and Jay Walker state that…

  1. The Greek Electricity Market Reforms: Political and Regulatory Considerations

    International Nuclear Information System (INIS)

    Danias, Nikolaos; Kim Swales, John; McGregor, Peter

    2013-01-01

    The paper tracks the evolution of the Greek electricity market since the beginning of the liberalization process. Its progress is benchmarked against the criteria suggested by Littlechild (2006b). The Littlechild framework highlights key remaining deficiencies in the stances and policies adopted which need to be resolved in order for liberalization to proceed successfully. The focus is on the agendas of the Greek government, other domestic political forces and the European Union. A central requirement is the clear commitment to liberalization by the Greek government. In particular the government needs to give up political control over the previous vertically integrated, state-controlled electricity firm, Public Power Company (PPC), and allow more decision making powers and genuine independence to the market regulator. Liberalization is rendered more difficult by the present financial and economic crisis in Greece. - Highlights: • Greek electricity market liberalization is benchmarked against the Littlechild standard electricity market reform model. • Although the majority of the model requirements are met, liberalization in Greece is only partially successful. • Some elements of liberalization are qualitatively more significant than others. • More fundamental political economy issues need to be addressed in order for the liberalization to progress. • Financial crisis in Greece adds extra challenges

  2. Cooking verbs and metaphor Contrastive study of Greek and French

    OpenAIRE

    Tsaknaki, Olympia

    2016-01-01

    The present cross-linguistic study deals with cooking verbs in Greek and French in the light of the Conceptual Metaphor Theory. It intends to explore uniformity and diversity in metaphorical conceptualizations and the lexical choices they underlie. It also discusses the significance of metaphor awareness in foreign language teaching.

  3. Playing with Porn: Greek Children's Explorations in Pornography

    Science.gov (United States)

    Tsaliki, Liza

    2011-01-01

    This article draws on the research findings of the Greek Kids Go Online project and the EU Kids Online I network research on children and online technologies in Europe, funded by the European Commission Safer Internet Programme, 2006-2009. It explores the experiences of young people aged between 9 and 17 with pornographic texts online, and…

  4. What Greek Secondary School Students Believe about Climate Change?

    Science.gov (United States)

    Liarakou, Georgia; Athanasiadis, Ilias; Gavrilakis, Costas

    2011-01-01

    The purpose of this study was to investigate what Greek secondary school students (grades 8 and 11) believe about the greenhouse effect and climate change. A total of 626 students completed a closed-form questionnaire consisting of statements regarding the causes, impacts and solutions for this global environmental issue. The possible influence of…

  5. Acoustics of ancient Greek and Roman theaters in use today

    DEFF Research Database (Denmark)

    Gade, Anders Christian; Angelakis, Konstantinos

    2006-01-01

    In the Mediteranan area a large number of open, ancient Greek and Roman theatres are still today facing a busy schedule of performances including both classical and contemporary works of dance, drama, concerts, and opera. During the EU funded ``Erato'' project and a subsequent master thesis project...

  6. Reforms, Leadership and Quality Management in Greek Higher Education

    Science.gov (United States)

    Papadimitriou, Antigoni

    2011-01-01

    This article reports on research to form an understanding of how to account whether and how quality management (QM) has been adopted in Greek higher education. Greece only recently introduced quality assurance policies. In this study, I will describe governmental reforms related to QM policies until 2010. An issue that is frequently addressed…

  7. Assembly of greek marble inscriptions by isotopic methods.

    Science.gov (United States)

    Herz, N; Wenner, D B

    1978-03-10

    Classical Greek inscriptions cut in marble, whose association as original stelai by archeological methods was debatable, were selected for study. Using traditional geological techniques and determinations of the per mil increments in carbon-13 and oxygen-18, it was determined that fragments could be positively assigned to three stelai, but that fragments from three other stelai had been incorrectly associated.

  8. Using Greek Mythology as a Metaphor To Enhance Supervision.

    Science.gov (United States)

    Sommer, Carol A.; Cox, Jane A.

    2003-01-01

    Reviews some uses of myths and stories in counselor education and supervision. Notes that collaborative supervision is especially relevant to the exploration of alternative views of supervisee growth that may be mirrored in myths and stories and in their multiple interpretations. The interpretation of the Greek myth of Psyche is examined as a…

  9. Epidemiological Study of Greek University Students' Mental Health

    Science.gov (United States)

    Kounenou, Kalliope; Koutra, Aikaterini; Katsiadrami, Aristea; Diacogiannis, Georgios

    2011-01-01

    In the present study, 805 Greek students participated by filling in self-report questionnaires studying depression (Center for Epidemiological Studies Depression Scale), general health status (General Health Questionnaire), general psychopathology (Symptom Checklist-90-R), and personal demographic features. Some of the more prevalent findings…

  10. Representations of Late-Ottoman Thessaloniki in Contemporary Greek Literature

    DEFF Research Database (Denmark)

    Willert, Trine Stauning

    and religious homogeneity. The historiographic interest, along with an opening towards Turkish cultural products, in particular soap operas, has been followed up by a wave of popular Greek historical novels situated in the Ottoman period (i.e. Kalpouzos, Zourgos, Themelis, Kakouri and others). The current...

  11. The Financial Performance of the Greek Football Clubs

    Directory of Open Access Journals (Sweden)

    Panagiotis Dimitropoulos

    2010-01-01

    Full Text Available The aim of this paper is to analyze the financial performance of the football clubs participating within the first division of the Greek football league for a period of 14 years (1993-2006 and to propose specific actions that need to be taken by both managers and regulators in order to improve the financial stability of the clubs. We perform financial analysis of key accounting ratios extracted from the football club’s annual financial statements in order to explain the particular causes of the recent financial crisis which characterizes the Greek professional football league. The analysis of the clubs’ annual financial statements revealed that the Greek football clubs are highly leveraged, have intense liquidity and profitability problems and face an increased danger of financial distress, despite the increased amounts that football clubs invested during 2005. The above mentioned crisis can be attributed to aggregate financial mismanagement and political inefficiencies during the last fifteen years. The paper proposes specific actions that need to be taken by both managers and regulators in order to improve the financial stability of the clubs and the overall competitiveness of the Greek football league.

  12. Sailors and sanctuaries of the ancient Greek world

    Directory of Open Access Journals (Sweden)

    Alan Johnston

    2001-10-01

    Full Text Available The many small maritime sanctuaries where Greek sailors left offerings to the gods are much less well known than such great cult centres as Delphi and Olympia on the mainland. UCL archaeologists have been contributing to the study of these widely scattered but significant sites for over a century, a tradition that continues today.

  13. Gendered Pedagogic Identities and Academic Professionalism in Greek Medical Schools

    Science.gov (United States)

    Tsouroufli, Maria

    2018-01-01

    Feminist scholarship has considered how pedagogical identities and emotions are implicated in the gender politics of belonging and othering in higher education. This paper examines how gendered and embodied pedagogy is mobilised in Greek medical schools to construct notions of the ideal academic and assert women's position women in Academic…

  14. The Integration of Traditional Greek Dance in Public Schools

    Science.gov (United States)

    Gartzonika, Eleftheria

    2013-01-01

    This paper researches the statutory educational regulations used as a foundation to introduce traditional Greek dance in the school curriculum and which transformed it into a taught subject with connections to the ideological-political and social conditions prevalent in Greece at the time. It particularly concerns the connection between the aims…

  15. Religion in Greek Education in a Time of Globalization

    Science.gov (United States)

    Efstathiou, Ioannis; Georgiadis, Fokion; Zisimos, Apostolos

    2008-01-01

    In a great number of countries religion plays an important role in public life. As far as Greece is concerned, it has always been a key element in public life including education. Religious education is a compulsory subject taught in a confessional and catechist way, while Orthodoxy saturates school culture, making the Greek educational system…

  16. Shaping space: facial asymmetries in fifth-century Greek sculpture

    NARCIS (Netherlands)

    Hochscheid, H.; Hamel, R.; Wootton, W.; Russell, B.; Libonati, E.

    2015-01-01

    The phenomenon of optical correction in Classical Greek sculpture has been attested by both ancient authors and modern scholars. Despite the apparent normalcy of optical correction in sculpture, however, there are no obvious reasons for it and how such correction worked in statues is a question

  17. The Imperfect Unbound : A Cognitive Linguistic Approach to Greek Aspect

    NARCIS (Netherlands)

    Allan, R.J.; Bentein, Klaas; Janse, Mark; Soltic, Jorie

    2017-01-01

    In Ancient Greek narrative, the imperfect typically presents the state of affairs as ongoing in order to serve as a temporal framework for the occurrence of one or more other states of affairs. However, in narrative we also find a considerable number of imperfects (especially with verbs of motion

  18. THE DOPPLER ECHOGRAPHY – FROM GREEK MYTHOLOGY TO MODERN CARDIOLOGY

    Directory of Open Access Journals (Sweden)

    Diana DĂNIŞOR

    2016-10-01

    Full Text Available The following pages shall demonstrate how the nature of things is made evident through the science of naming, the structure of designation. Through this extensive analysis, I aim at establishing the connection between Greek mythology and modern cardiology by exploring the origin of the word echography and its modern counterpart the Doppler echography.

  19. Dr. Jefferson Helm, Sr.: A Hoosier Greek Revivalist.

    Science.gov (United States)

    Van Meter, Lorna E.

    1984-01-01

    Helm was a successful physican and politician in Rush County, Indiana, during the mid-nineteenth century. He exemplified the ideals of the Greek Revival movement of the period, and he chose the architecture of that movement for his own house, a fine example of the Western Reserve style. (IS)

  20. On the acoustics of ancient Greek and Roman theaters.

    Science.gov (United States)

    Farnetani, Andrea; Prodi, Nicola; Pompoli, Roberto

    2008-09-01

    The interplay of architecture and acoustics is remarkable in ancient Greek and Roman theaters. Frequently they are nowadays lively performance spaces and the knowledge of the sound field inside them is still an issue of relevant importance. Even if the transition from Greek to Roman theaters can be described with a great architectural detail, a comprehensive and objective approach to the two types of spaces from the acoustical point of view is available at present only as a computer model study [P. Chourmouziadou and J. Kang, "Acoustic evolution of ancient Greek and Roman theaters," Appl. Acoust. 69, re (2007)]. This work addresses the same topic from the experimental point of view, and its aim is to provide a basis to the acoustical evolution from Greek to Roman theater design. First, by means of in situ and scale model measurements, the most important features of the sound field in ancient theaters are clarified and discussed. Then it has been possible to match quantitatively the role of some remarkable architectural design variables with acoustics, and it is seen how this criterion can be used effectively to define different groups of ancient theaters. Finally some more specific wave phenomena are addressed and discussed.

  1. Greek Teachers' Experience and Perceptions of Child Abuse/Neglect

    Science.gov (United States)

    Bibou-Nakou, I.; Markos, A.

    2017-01-01

    The present paper focuses on teachers' experiences of child abuse/neglect cases, teachers' awareness of reporting or discounting, and their ways of responding to a hypothetical disclosure of abuse/neglect. A total of 1877 teachers in Greek public schools participated from a national teacher in-service training across the country; of them, 306…

  2. Greek Young Adults with Specific Learning Disabilities Seeking Learning Assessments

    Science.gov (United States)

    Bonti, Eleni; Bampalou, Christina E.; Kouimtzi, Eleni M.; Kyritsis, Zacharias

    2018-01-01

    The purpose of this study is to investigate the reasons why Greek young adults with Specific Learning Disabilities (SLD) seek learning assessments. The study sample consisted of 106 adults meeting Diagnostic and Statistical Manual of Mental Disorders criteria for SLD. Data were collected through self-report records (clinical interview) of adults…

  3. Changing the Topic. Topic Position in Ancient Greek Word Order

    NARCIS (Netherlands)

    Allan, R.J.

    2014-01-01

    Ancient Greek, topics can be expressed as intra-clausal constituents but they can also precede or follow the main clause as extra-clausal constituents. Together, these various topic expressions constitute a coherent system of complementary pragmatic functions. For a comprehensive account of topic

  4. Assessment of Quality for Inclusive Programs in Greek Preschool Classrooms

    Science.gov (United States)

    Fyssa, Aristea; Vlachou, Anastasia

    2015-01-01

    The purpose of this study was to examine the quality of the practices that Greek teachers use to support the inclusion of children with disabilities in general preschools. Fifty-two preschool units for children between 4 and 6 years of age participated in this study. Data were collected through systematic observation with the use of the Inclusive…

  5. An Examination of Drunkorexia, Greek Affiliation, and Alcohol Consumption

    Science.gov (United States)

    Ward, Rose Marie; Galante, Marina; Trivedi, Rudra; Kahrs, Juliana

    2015-01-01

    The purpose of this study is to examine the relation between Greek affiliation, the College Life Alcohol Salience Scale, alcohol consumption, disordered eating, and drunkorexia (i.e., using disordered eating practices as compensation for calories consumed through alcohol). A total of 349 college students (254 females, 89 males) participated in the…

  6. A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

    NARCIS (Netherlands)

    Alewijn, M.; Sliwinski, E.L.; Wouters, J.T.M.

    2003-01-01

    Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, which led to a concentrated solution of potential favour compounds,

  7. Acceptability and purchase intention of goat’s Coalho cheese seasoned with cachaça

    Directory of Open Access Journals (Sweden)

    Vanessa Bonfim da Silva

    2017-08-01

    addition, 76,3% of the judges affirmed that they would buy the goat cheese seasoned with cachaça. Thus, the elaborated cheese obtained good acceptability and purchase intention, indicating that the cachaça can be used

  8. The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.

    Science.gov (United States)

    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.

  9. Dynamics of complex microbiota and enzymes in Divle Cave cheese and their biochemical consequences

    NARCIS (Netherlands)

    Ozturkoglu Budak, S.

    2016-01-01

    Divle Cave cheese is a raw ewe’s milk cheese ripened with the aid of a rich microbiota and a wide range of protease and lipase enzymes secreted by individual strains belong to this microbial community. The study presented in this thesis mainly aims to define the diversity and evolution of the

  10. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized blended cheese with fruits, vegetables, or meats, or... vegetable; any properly prepared cooked or canned meat. (3) When the added fruits, vegetables, or meats...

  11. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread with fruits, vegetables... fruits, vegetables, or meats. (a) Pasteurized cheese spread with fruits, vegetables, or meats, or... prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any...

  12. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese with fruits, vegetables... fruits, vegetables, or meats. (a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or meats...

  13. Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milk.

    Science.gov (United States)

    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.

  14. Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

    Directory of Open Access Journals (Sweden)

    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.

  15. Eco-efficiency in the production chain of Dutch semi-hard cheese

    NARCIS (Netherlands)

    Middelaar, van C.E.; Berentsen, P.B.M.; Dolman, M.A.; Boer, de I.J.M.

    2011-01-01

    To achieve a sustainable cheese production chain, not only its ecological impact must be minimized, but economic value must be added along the chain also. The objectives of this study were to gain insight into ecological hotspots of the cheese chain, and to judge the ecological impact of chain

  16. Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden

    Directory of Open Access Journals (Sweden)

    Klara Båth

    2012-06-01

    Full Text Available This qualitative study reports on lactic acid bacteria (LAB, yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats’ milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert – rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4–6 °C.

  17. Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese

    Directory of Open Access Journals (Sweden)

    Gemma Palencia

    2014-06-01

    Full Text Available In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/ polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreño cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreño cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like α-terpinolene, have not been detected previously in other types of smoked cheese. Lastly, the results obtained suggest a slightly higher smoking degree in the cheeses smoked at a greater height.

  18. Managing a sustainable and resilient cheese supply chain for the dynamic market

    NARCIS (Netherlands)

    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

  19. Activity of autoinducer two (AI-2) in bacteria isolated from surface ripened cheeses

    DEFF Research Database (Denmark)

    Gori, Klaus; Jespersen, Lene

    2007-01-01

    ). Corynebacterium casei, Microbacterium barkeri, Microbacterium gubbeenense and S. equorum subsp. linens (all isolated from the smear of surface ripened cheeses) using the AI-2 bioluminescence assay. This indicates that AI-2 signaling could take place between bacteria found in the smear of surface ripened cheeses....

  20. Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway.

    Science.gov (United States)

    Almli, Valérie Lengard; Naes, Tormod; Enderli, Géraldine; Sulmont-Rossé, Claire; Issanchou, Sylvie; Hersleth, Margrethe

    2011-08-01

    This study explores consumers' acceptance of innovations in traditional cheese in France (n=120) and Norway (n=119). The respondents were presented with 16 photographs of a traditional cheese from their respective countries, varying according to six factors: pasteurisation, organic production, omega-3, packaging, price and appropriateness. For each of the scenarios the consumers indicated their willingness to buy the cheese on a nine-point scale. Results show that consumers' willingness to buy traditional cheese is highly driven by price, appropriateness and pasteurisation in both countries. However, on average consumers in the French sample prefer buying raw milk cheese, while consumers in the Norwegian sample prefer buying pasteurised cheese. These general trends are led by a pro-raw milk segment in France and a pro-pasteurised milk segment in Norway. Several interaction effects involving appropriateness are detected, indicating the importance of the consumption context on the acceptance of innovations in traditional cheese. On a general level, the results indicate that well-accepted innovations in traditional cheese are those that reinforce the traditional and authentic character of the product. Copyright © 2011 Elsevier Ltd. All rights reserved.

  1. Nucleic acid-based approaches to investigate microbial-related cheese quality defects

    Directory of Open Access Journals (Sweden)

    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.

  2. 21 CFR 133.102 - Asiago fresh and asiago soft cheese.

    Science.gov (United States)

    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...

  3. The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

    NARCIS (Netherlands)

    Budak, S. O.; Figge, M. J.; Houbraken, J.; de Vries, R. P.

    2016-01-01

    The microbial diversity of traditional Turkish Divle Cave cheese was evaluated in three independent batches. Using molecular techniques, twenty three bacterial species were identified in the interior and outer part of the cheese on days 60 and 120. Bacilli and Gammaproteobacteria classes were

  4. Selection of dairy culture and changes of Podravec cheese acidity during production

    Directory of Open Access Journals (Sweden)

    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.

  5. Cell cytotoxicity and mycotoxin and secondary metabolite production by common penicillia on cheese agar

    DEFF Research Database (Denmark)

    Gareis, M.; Larsen, Thomas Ostenfeld; Frisvad, Jens Christian

    2002-01-01

    Known or potential new fungal starter culture species such as Penicillium camemberti, P. roqueforti, P. nalgiovense, P. caseifulvum, and P. solitum have been cultivated on a cheese agar medium together with the common cheese contaminants P. commune, P. crustosum, P. discolor, P. atramentosum, and P...

  6. Characterization of a Panela cheese with added probiotics and fava bean starch

    Science.gov (United States)

    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) ...

  7. Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs

    DEFF Research Database (Denmark)

    Thorning, Tanja Kongerslev; Bendsen, Nathalie Tommerup; Jensen, Søren Krogh

    2015-01-01

    BACKGROUND: Meta-analyses of observational studies found cheese consumption to be inversely associated with risk of type 2 diabetes and metabolic syndrome. This may be attributed to the bioactive compounds produced during cheese ripening. OBJECTIVE: The objective of this study was to investigate ...

  8. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ..., vegetables, or meats. 133.174 Section 133.174 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... with fruits, vegetables, or meats. (a) Pasteurized process cheese food with fruits, vegetables, or... fruits, vegetables, or meats is “Pasteurized process cheese food with ___”, the blank being filled in...

  9. Comparison of the level of residual coagulant activity in different cheese varieties.

    Science.gov (United States)

    Bansal, Nidhi; Fox, Patrick F; McSweeney, Paul L H

    2009-08-01

    The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50-54 degrees C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.

  10. Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses.

    Science.gov (United States)

    Ramsaran, H; Chen, J; Brunke, B; Hill, A; Griffiths, M W

    1998-07-01

    Pasteurized and raw milks that had been inoculated at 10(4) cfu/ml with bioluminescent strains of Listeria monocytogenes and Escherichia coli O157:H7 were used in the manufacture of Camembert and Feta cheeses with or without nisin-producing starter culture. Survival of both organisms was determined during the manufacture and storage of Camembert and Feta cheeses at 2 +/- 1 degree C for 65 and 75 d, respectively. Bacterial bioluminescence was used as an indicator to enumerate the colonies plated on selective Listeria agar and on MacConkey agar. Escherichia coli O157:H7 survived the manufacturing process of both cheeses and was present at the end of the storage period in greater numbers than in the initial inoculum. At the end of 75 d of storage, E. coli O157:H7 was found in the brine of Feta cheese. The counts of L. monocytogenes increased as the pH of the Camembert cheese increased, and there were significant differences between the counts from samples taken from the inside and the counts from samples obtained near the surface of the cheese. The Feta cheese that contained nisin was the only cheese in which L. monocytogenes was at the level of the initial inoculum after 75 d of storage.

  11. Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.

    Science.gov (United States)

    Marcellino, S N; Benson, D R

    1992-11-01

    St. Nectaire cheese is a semisoft cheese of French origin that, along with Brie and Camembert cheeses, belongs to the class of surface mold-ripened cheese. The surface microorganisms that develop on the cheese rind during ripening impart a distinctive aroma and flavor to this class of cheese. We have documented the sequential appearance of microorganisms on the cheese rind and in the curd over a 60-day ripening period. Scanning electron microscopy was used to visualize the development of surface fungi and bacteria. Light microscopy of stained paraffin sections was used to study cross sections through the rind. We also monitored the development of bacterial and yeast populations in and the pH of the curd and rind. The earliest stage of ripening (0 to 2 days) is dominated by the lactic acid bacterium Streptococcus cremoris and multilateral budding yeasts, primarily Debaryomyces and Torulopsis species. Geotrichum candidum follows closely, and then zygomycetes of the genus Mucor develop at day 4 of ripening. At day 20, the deuteromycete Trichothecium roseum appears. From day 20 until the end of the ripening process, coryneforms of the genera Brevibacterium and Arthrobacter can be seen near the surface of the cheese rind among fungal hyphae and yeast cells.

  12. MINERAL COMPONENTS OF BLOOD SERUM AND QUALITY PARAMETERS OF MILK AND CHEESE OF SHEEP

    Directory of Open Access Journals (Sweden)

    Amina Hrković-Porobija

    2013-02-01

    Full Text Available Plan of research included two Pramenka sheep-breeding family farms producing Livno and Travnik cheese in the traditional ways. The experiment included 117 animals of the Pramenka strain. The serum concentrations of the minerals (calcium, phosphorus and magnesium were followed over time. Based on the physical-chemical analysis of the sheep milk, we evaluated the milk parameters (milk fat, protein and lactose and cheese parameters (dry matter, moisture, grease and pH that can be indicative of the cheese milk quality. The aim of the study was to determine the effect of the serum minerals to the sheep milk quality, and the Livno and Travnik cheese quality, being the final products. Blood, milk and cheese samples were taken in the summer during the summer grazing of sheep. The results were analyzed using the software package/Program SPSS 15.00. Differences were considered statistically significant at p <0.05. Influence of serum minerals on the quality of milk and cheese was determined by calculating the correlation factor.Analysis of mineral blood components and basic milkand cheese parameters showed variations, wich may be acceptable considering the influence of lactation, climate and botanic quality.Keywords: sheep, mineral components of serum, milk, cheese, correlation

  13. Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

    Directory of Open Access Journals (Sweden)

    Biljana Radeljević

    2013-03-01

    Full Text Available The aim of this study was to determine the influence of microbial (commercial starter culture on concentration of total free amino groups (amino acids in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day were monitored. In water soluble extracts of cheese, the presence of free NH2 groups in all ripening stages was detected, which means smaller peptides and amino acids, whose concentration significantly (P<0.01 increased during ripening. Cheeses produced with and without microbial culture resulted in statistically significant differences (P<0.01 in content amino acids free on the 90th and 120th day of ripening. Cd - ninhydrin method was found to be suitable for cheese ripening monitoring, as well as for determination of the differences in mature characteristics of cheeses, depending on the production process.

  14. Extra Cheese, Please! Mozzarella's Journey from Cow to Pizza [and] Teaching Guide.

    Science.gov (United States)

    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…

  15. Quality characteristics of Greek fly ashes and potential uses

    Energy Technology Data Exchange (ETDEWEB)

    Skodras, G.; Grammelis, P.; Kakaras, E. [Institute for Solid Fuels Technology and Applications, Ptolemais (Greece); Karangelos, D.; Anagnostakis, M.; Hinis, E. [Nuclear Engineering Section, Mechanical Engineering Department, National Technical University of Athens, Athens (Greece)

    2007-01-15

    The main characteristics of fly ash from Greek coal-fired boilers are presented in this paper in relation to its exploitation potential. Both fuel and fly ash samples were collected and analyzed according to the ASTM Standards. Apart from the typical analyses (proximate, ultimate, ash analysis and calorific value), an ICP-AES spectrometer was used for the analysis of heavy metals in the ash. Experimental measurements in order to determine the radioactivity content of raw fuel and the fly ash were carried out as well. A representative fly ash sample from Ptolemais power plant was evaluated and tested as filler in Self-Compacting Concrete (SCC). Ashes from the Greek brown coal are classified in type C, most of the fly ash being produced in Ptolemais of Northern Greece, while the rest in Megalopolis. Ptolemais fly ash is rich in calcium compounds, while Megalopolis fly ash contains more pyrite. Increased heavy metal concentrations are observed in the fly ash samples of Greek coal. Greek fly ash appears to have not only pozzolanic but also hydraulic behaviour. Furthermore, Greek fly ash, depending on its origin, may have relatively high natural radioactivity content, reaching in the case of Megalopolis fly ash 1 kBq kg{sup -1} of {sup 226}Ra. The laboratory results showed that fly ashes can be a competitive substitute to conventional limestone filler material in SCC. Fly ash is mostly used in Greece in cement industry replacing cement clinker and aiming to the production of special types of Portland cements. However, a more aggressive utilisation strategy should be developed, since low quantities of the total produced fly ash are currently further utilised. (author)

  16. Alchemy, Chinese versus Greek, an etymological approach: a rejoinder.

    Science.gov (United States)

    Mahdihassan, S

    1988-01-01

    The theory generally accepted maintains that Alchemy arose at Alexandria as a child of Greek culture. It has two names, Chemeia as the earlier and Chumeia as the later. There is another theory that Alchemy arose in China. Its founder was the aged ascetic who longed after drugs of longevity. He first tried jade, next gold and cinnabar, but the ideal was a drug which was red like cinnabar and fire-proof like gold. But what was actually prepared was red colloidal gold or "calcined gold," by grinding gold granules in a decoction of an herb of longevity. It was called Chin-I; Chin = gold and I = plant juice. In Fukin dialect Chin-I = Kim-Iya. This was Arabicized, by pre-Islamic Arabs trading in silk with China, as Kimiya, whence arose Al-Kimiya and finally Al-chemy. It was first accepted by Bucharic speaking Copts in Egypt who transliterated Kimiya = Chemeia, pronouncing it as the Arabs did. With the increase of trade in silk the Chinese also went to Alexandria and helped the Greeks to translate Chin-I as Chrusozomion meaning, gold (making) ferment, instead of gold making plant juice. Consistent with this origin of the word Chemeia is the fact that the earlier Alchemists were not Greeks but probably Bucharic speaks Copts or Egyptians. The consumer of Chin-I or Chemeia became "a drug-made immortal" called Chin-Jen, Golden-Man. This was translated into Greek as Chrusanthropos. Thus the etymoloogy of two Greek words Chrusozomion and Chrusanthropos support the origin of the loan word, Chemeia as Chinese. To save space it is not proposed to discuss the origin of Chumeia.

  17. 76 FR 17329 - Greek Independence Day: A National Day of Celebration of Greek and American Democracy, 2011

    Science.gov (United States)

    2011-03-29

    ... this milestone in the birthplace of democracy, we also celebrate our warm friendship with Greece and... strengthened by the profound influence of Greek culture on our national life. From the architecture of our... also look forward to our shared future and recommit to continuing our work as friends and allies. NOW...

  18. 77 FR 18897 - Greek Independence Day: A National Day of Celebration of Greek and American Democracy, 2012

    Science.gov (United States)

    2012-03-28

    ... our Union. Through two World Wars and a long Cold War, America and Greece stood as allies in the... United States of America A Proclamation Two hundred and thirty-six years ago, a new American Nation was... ancient Hellas, where Greeks brought forth the world's first democracy and kindled a philosophical...

  19. The Enigma of Quality in Greek Higher Education. A mixed methods study of introducing quality management into Greek higher education.

    NARCIS (Netherlands)

    Papadimitriou, A.; Papadimitriou, Antigoni

    2011-01-01

    This study investigated the adoption of quality management in Greek universities as an outcome of organizational processes. It examined a period in the first decade of the 21st century when program evaluation and quality management were heavily debated in Greece. The study recognizes that higher

  20. Cheese liking and consumer willingness to pay as affected by information about organic production.

    Science.gov (United States)

    Napolitano, Fabio; Braghieri, Ada; Piasentier, Edi; Favotto, Saida; Naspetti, Simona; Zanoli, Raffaele

    2010-08-01

    The present study aimed to assess the effect of information about organic production on Pecorino cheese liking and consumer willingness to pay. Mean scores of perceived liking were similar for organic cheese (OC) and conventional cheese (CC). Expected liking scores were higher for OC than for CC (Pexpected liking was significantly higher (Pexpected liking was significantly lower (Pexpectations, as the difference actual vs. perceived liking was significant (Pexpected liking was significant (Ppay OC (mean+/-se=4.20+/-0.13 euro/100 g) higher than the local retail price for conventional (1.90 euro/100 g) and even organic cheese (3.00 euro/100 g). We conclude that the information about organic farming can be a major determinant of cheese liking and consumer willingness to pay, thus providing a potential tool for product differentiation, particularly for small scale and traditional farms.