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Sample records for mexican chihuahua cheese

  1. 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 ...

  2. Recent evolution and divergence among populations of a rare Mexican endemic, Chihuahua spruce, following holocene climatic warming

    Science.gov (United States)

    F. Thomas Ledig; Virginia Jacob-Cervantes; Paul D. Hodgskiss

    1997-01-01

    Fragmentation and reduction in population size are expected to reduce genetic diversity. However, examples from natural populations of forest trees are scarce. The range of Chihuahua spruce retreated northward and fragmented coincident with the warming climate that marked the early Holocene. The isolated populations vary from 15 to 2441 trees, which provided an...

  3. Guarijio de Arechuyvo, Chihuahua (Guarijio of Arechuyvo, Chihuahua).

    Science.gov (United States)

    Miller, Wick R.

    This document is one of 17 volumes on indigenous Mexican languages and is the result of a project undertaken by the Archivo de Lenguas Indigenas de Mexico. This volume contains information on Guarijio, an indigenous language of Mexico spoken in Arechuyvo, Chihuahua. The objective of collecting such a representative sampling of the linguistic…

  4. Federalization of Education in Chihuahua

    Science.gov (United States)

    Marak, Andrae M.

    2005-01-01

    This article examines the politics behind the initial centralization of primary education in Chihuahua, Mexico during the 1920s and 1930s. The article argues that the centralization of primary education was one of many tools used by the federal government to consolidate its power in the wake of the Mexican Revolution (1910-1917) and create a…

  5. 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...

  6. "The State of Chihuahua", Lesson Plan for "Cultural Unit: Focus on Mexico."

    Science.gov (United States)

    Llewellyn, Marianne

    This lesson plan was designed for students in Montana schools. The objectives for this culture unit are having: (1) students recognize the similarities between their home stat of Montana and the Mexican state of Chihuahua; (2) students learn about features unique to Chihuahua; and (3) students create an advertising brochure marketing Chihuahua to…

  7. In Vitro Evaluation of the Probiotic Potential of Halotolerant Lactobacilli Isolated from a Ripened Tropical Mexican Cheese.

    Science.gov (United States)

    Melgar-Lalanne, Guiomar; Rivera-Espinoza, Yadira; Reyes Méndez, Ana Itzel; Hernández-Sánchez, Humberto

    2013-12-01

    Three halotolerant lactobacilli (Lactobacillus plantarum, L. pentosus, and L. acidipiscis) isolated from a ripened Mexican tropical cheese (double cream Chiapas cheese) were evaluated as potential probiotics and compared with two commercial probiotic strains (L. casei Shirota and L. plantarum 299v) from human origin. All the strains survived the in vitro gastrointestinal simulation from the oral cavity to the ileum. During the stomach simulation, all the strains survived in satiety conditions (60 min, pH 3.0, 3 g/L pepsin, 150 rpm) and only L. pentosus could not survive under fasting conditions (60 min, pH 2.0, 3 g/L pepsin, 150 rpm). All the strains showed a strong hydrophilic character with low n-hexadecane and a variable chloroform affinity. L. plantarum showed a mucin adhesion rate similar to that of L. plantarum 299v and L. casei Shirota, while L. pentosus and L. acidipiscis had a lower mucin adhesion. The isolated halotolerant lactobacilli exhibited similar antimicrobial activity against some gram-positive and gram-negative pathogens in comparison with the two commercial strains. In addition, the proteinaceous character of the antimicrobial agents against the most pathogenic strains was demonstrated. The compounds showed a low molecular weight (less than 10 kDa). Besides, L. plantarum and L. acidipiscis were able to produce the enzyme β-galactosidase. Finally, L. pentosus was able to deconjugate taurocholic, taurodeoxycholic, glycocholic, and glycodeoxycholic acids better than the two commercial strains analyzed. All these results suggest that the halotolerant lactobacilli isolated from this ripened Mexican cheese could be potentially probiotic. This is the first time that halotolerant lactic acid bacteria have been shown to have probiotic properties.

  8. Morphostructural characterization of the Charco basin and its surrounding areas in the Chihuahua segment of north Mexican Basin and Range Province

    Science.gov (United States)

    Troiani, Francesco; Menichetti, Marco

    2014-05-01

    The Chihuahua Basin and Range (CBR) is the eastern branch of the northern Mexican Basin and Range Province that, from a morphostructural point of view, presently is one amongst the lesser-known zones of the southern portion of the North America Basin and Range Province. The study area covers an approximately 800 km2-wide portion of the CBR and encompasses the fault-bounded Charco basin and its surrounding areas. The bedrock of the area pertains to the large siliceous-igneous province of the Sierra Madre Occidental and consists of volcanoclastic rocks including Oligocene dacite, rhyolite, rhyolitic tuffs, and polimitic conglomerates. The region is characterized by a series of NW-SE oriented valleys delimited by tilted monoclinal blocks bounded by high angle, SW-dipping, normal faults. Abrupt changes in elevation, alternating between narrow faulted mountain chains and flat arid valleys or basins are the main morphological elements of the area. The valleys correspond to structural grabens filled with Plio-Pleistocene continental sediments. These grabens are about 10 km wide, while the extensional fault system extend over a distance of more than 15 km. The mountain ranges are in most cases continuous over distances that range from 10 to 70 km including different branches of the extensional and transfer faults. The morphogenesis is mainly erosive in character: erosional landforms (such as rocky scarps, ridges, strath-terraces, erosional pediment, reverse slopes, landslide scar zones, litho-structural flat surfaces) dominate the landscape. In contrast, Quaternary depositional landforms are mainly concentrated within the flat valleys or basins. The Quaternary deposits consist of wide alluvial fans extending to the foot of the main ridges, fluvial and debris-slope deposits. The morphostructural characterization of the area integrated different methodologies, including: i) geomorphological and structural field analyses; ii) remote sensing and geo-morphometric investigations

  9. Comparison of six commercial DNA extraction kits for detection of Brucella neotomae in Mexican and Central American-style cheese and other milk products.

    Science.gov (United States)

    Lusk, Tina S; Strain, Errol; Kase, Julie A

    2013-05-01

    Raw or inadequately pasteurized milk from infected animals and cheese made with such milk are a frequent vehicle for human brucellosis infection. Also, biological terrorism is a concern with certain Brucella spp. Due to matrix-associated real-time polymerase chain reaction (qPCR) inhibitors, robust sample preparations are crucial. We compared six commercial nucleic acid extraction kits using nine Mexican and Central American-style soft cheeses or creams and three liquid milk products inoculated with Brucella neotomae, a surrogate for pathogenic Brucella spp. Kits were evaluated by purity and quantity of DNA as determined by qPCR Ct values, reproducibility across cheese and milk types, and cost. At 10(7) CFU/g in four different cheeses, Qiagen statistically outperformed all other kits. When two cheese styles were inoculated at dual levels, Qiagen and High Pure kit extracted samples at 1.5 × 10(5) CFU/g produced average Ct values of 34-39, while PrepSEQ and MagMAX kit extracted samples exhibited higher or no Ct values. High Pure and Qiagen kits excelled also with liquid milk products. Considering matrices, inoculation levels, and kits evaluated, High Pure and Qiagen products produced Brucella DNA of high quality and quantity indicated by the lowest Ct values and were the least expensive. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. Mexican unpasteurised fresh cheeses are contaminated with Salmonella spp., non-O157 Shiga toxin producing Escherichia coli and potential uropathogenic E. coli strains: A public health risk.

    Science.gov (United States)

    Guzman-Hernandez, Rosa; Contreras-Rodriguez, Araceli; Hernandez-Velez, Rosa; Perez-Martinez, Iza; Lopez-Merino, Ahide; Zaidi, Mussaret B; Estrada-Garcia, Teresa

    2016-11-21

    Fresh cheeses are a main garnish of Mexican food. Consumption of artisanal fresh cheeses is very common and most of them are made from unpasteurised cow milk. A total of 52 fresh unpasteurised cheeses of five different types were purchased from a variety of suppliers from Tabasco, Mexico. Using the most probable number method, 67% and 63% of samples were positive for faecal coliforms and E. coli, respectively; revealing their low microbiological quality. General hygienic conditions and practices of traditional cheese manufacturers were poor; most establishments had unclean cement floors, all lacked windows and doors screens, and none of the food-handlers wore aprons, surgical masks or bouffant caps. After analysing all E. coli isolates (121 strains) for the presence of 26 virulence genes, results showed that 9 (17%) samples were contaminated with diarrheagenic E. coli strains, 8 harboured non-O157 Shiga toxin producing E. coli (STEC), and one sample contained both STEC and diffusely adherent E. coli strains. All STEC strains carried the stx1 gene. Potential uropathogenic E. coli (UPEC) strains were isolated from 15 (29%) samples; the most frequent gene combination was fimA-agn43. Two samples were contaminated with Salmonella. The results demonstrated that unpasteurised fresh cheeses produced in Tabasco are of poor microbiological quality and may frequently harbour foodborne pathogens. Food safety authorities in Mexico need to conduct more rigorous surveillance of fresh cheeses. Furthermore, simple and inexpensive measures as establishing programs emphasizing good hand milking practices and hygienic manufacturing procedures may have a major effect on improving the microbiological quality of these food items. Copyright © 2016 Elsevier B.V. All rights reserved.

  11. Alternative perspectives of quality of prenatal care in Chihuahua, Mexico

    OpenAIRE

    Lourdes Camarena O; Christine von Glascoe

    2007-01-01

    Objective: this article describes the process and results of a research on the quality of prenatal care from the perspective of pregnant women who use the principal subsystems of the Mexican healthcare system in the city of Chihuahua, Mexico. Methodology: the field of cognitive anthropology was adopted using techniques that reveal the organization of concepts of quality in prenatal care based on pregnant women’s knowledge and experience, in terms of where they decided to seek care. Results: a...

  12. y gestión de la política regional. El caso de Chihuahua

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    Luis Enrique Gutiérrez Casas

    2007-01-01

    Full Text Available This essay describes the regional development potential model and proposes a reviewed version of Biehl approach. Based on this model it is introduced a classification system capable of characterizing different regional contexts and anticipate public policies for specific territorial problems. The case of study is the mexican northern state of Chihuahua. The findings of this study validates the model as an analytical tool—non-substitute but complementary to the set of models and instruments used by regional economics—, and gives practical information in order to planning development policies for the municipalities of Chihuahua.

  13. Krcki cheese

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    Zvonimir Prpić

    2003-07-01

    Full Text Available Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krčki cheese was done in the middle of the last century, probably some changes in technology of Krčki cheese production have occurred since this time. Therefore, the objectives of this paper were investigate the quality of sheep′s milk for Krčki cheese production, the quality of whey (as the material for production of albumin cheese quargs and Krčki cheese, as well as the technology of Krčki cheese production on family farms on the island of Krk. Results of the composition and characteristics analyses of sheep′s milk for Krčki cheese production were as follows: milk fat 7.81%; proteins 5.59%; lactose 4.97%; total solids 19.04%; non-fat dry matter 11.06%; pH 6.66; titratable acidity 9.41 °SH, and freezing point –0.555 °C. Somatic cell count (SCC was 407 000 cells/ml and total bacterial count (cfu was 950 000/mL. Average composition of Krčki cheese was as follows: fat 37.38%; protein 23.24%; total solids 63.22%; moisture in solid non-fat 57.36%; fat in total solids 54.38%; salt 1.97%; pH 5.78; lactic acid content 1.216%; WSN/TN 10.15%, and TCASN/TN 6.28%. Microbiological analyses of Krčki cheese showed that only 55% of analysed samples were hygienically acceptable according to the Regulations of Microbial Standards for Foods (NN 46/94.. Therefore, the necessary modifications have to be introduced into technology of production of sheep′s milk and Krčki cheese in order to increase microbiological quality and to reduce variability in composition and quality of Krčki cheese between family farms. These are necessary for preparing the Krčki cheese for Protection Geographical Indication (PGI.

  14. Lecevacki cheese

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    Siniša Matutinović

    2007-04-01

    Full Text Available In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high profitability (high price of the products is very important it is necessary to conduct one of possible protections on European level. In that sense, hard cheeses from Adriatic and Dinara areas have significant potential due to the fact that high value raw material - sheep milk produced from breed with very extensively management using natural pasture with characteristic botanical composition consisting aromatic Mediteranean plants, is used in their production. This milk is characterized with high percentage of some chemical components, especially fat and protein. Considering that fact, this milk represents the best material especially for hard cheese production. In this paper the review of milk chemical composition of the most important Croatian sheep breeds which milk is used for production of hard cheeses, was performed. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening is represented. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant microflora which dominates in technological production procedure and determines taste and odour of mature cheese, are shown. The basic characteristics and technology of Lecevacki cheese production was described too, as the most important traditional cheese from Split area surroundings. This cheese type was produced on family farms as well as on industrial level for some time. Its sensory characteristics are described in the paper.

  15. Natural radioactivity in groundwater and estimates of committed effective dose due to water ingestion in the state of Chihuahua (Mexico)

    International Nuclear Information System (INIS)

    Villalba, L.; Montero-Cabrera, M. E.; Manjon-Collado, G.; Colmenero-Sujo, L.; Renteria-Villalobos, M.; Cano-Jimenez, A.; Rodriguez-Pineda, A.; Davila-Rangel, I.; Quirino-Torres, L.; Herrera-Peraza, E. F.

    2006-01-01

    The activity concentration of 222 Rn, 226 Ra and total uranium in groundwater samples collected from wells distributed throughout the state of Chihuahua has been measured. The values obtained of total uranium activity concentration in groundwater throughout the state run from -1 . Generally, radium activity concentration was -1 , with some exceptions; in spring water of San Diego de Alcala, in contrast, the value reached ∼5.3 Bq l -1 . Radon activity concentration obtained throughout the state was from 1.0 to 39.8 Bq l -1 . A linear correlation between uranium and radon dissolved in groundwater of individual wells was observed near Chihuahua City. Committed effective dose estimates for reference individuals were performed, with results as high as 134 μSv for infants in Aldama city. In Aldama and Chihuahua cities the average and many individual wells showed activity concentration values of uranium exceeding the Mexican norm of drinking water quality. (authors)

  16. Gallbladder agenesis in a Chihuahua.

    Science.gov (United States)

    Kamishina, Hiroaki; Katayama, Masaaki; Okamura, Yasuhiko; Sasaki, Jun; Chiba, Satoshi; Goryo, Masanobu; Sato, Reeko; Yasuda, Jun

    2010-07-01

    A 4-year-old neutered male Chihuahua was presented with a history of anorexia and vomiting. Continuous elevation of liver enzymes was found on repeated blood examinations and the dog was referred to us for further evaluation. The absence of gallbladder was suspected on ultrasonography. Exploratory laparotomy and retrograde cholangiography confirmed gallbladder agenesis and a possible hypoplasia of the right medial and lateral liver lobes. Histologically, proliferation of bile ductules associated with portal fibrosis and pseudolobular formation were apparent in the liver lobes.

  17. Immigrant children and school interculturality in northern Chihuahua

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    Tamara Segura Herrera

    2018-09-01

    Full Text Available In the Mexican context, interculturality represents a discourse of recognition and respect for cultural diversity, in particular of indigenous peoples. The purpose of this article is to explore how interculturality among immigrant children of indigenous and mixed-race origins is constructed. The starting premise is that interculturality is also an interactive process of communication between individuals of different cultures. The methodology is based on the results of an anthropological study carried out at the Center for Comprehensive Attention to Migrant Children, in Ascension, Chihuahua. Based on observations and interviews, it was found that immigrant children construct interculturality in the classrooms, in the recreation areas, and during the journey to school. Therefore, the conclusion is that they do so in these school spaces, through relationships and meanings, sometimes in dispute, which they establish among themselves and with the teaching staff.

  18. Syringomyelia and Craniocervical Junction Abnormalities in Chihuahuas

    OpenAIRE

    Kiviranta, A.‐M.; Rusbridge, C.; Laitinen‐Vapaavuori, O.; Hielm‐Björkman, A.; Lappalainen, A.K.; Knowler, S.P.; Jokinen, T.S.

    2017-01-01

    Background: Chiari-like malformation (CM) and syringomyelia (SM) are widely reported in Cavalier King Charles Spaniels and Griffon Bruxellois dogs. Increasing evidence indicates that CM and SM also occur in other small and toy breed dogs, such as Chihuahuas. Objectives: To describe the presence of SM and craniocervical junction (CCJ) abnormalities in Chihuahuas and to evaluate the possible association of CCJ abnormalities with SM. To describe CM/SM-related clinical signs and neuro...

  19. [Depression in older adults with extreme poverty belonging to Social Program in City Juarez, Chihuahua, Mexico].

    Science.gov (United States)

    Flores-Padilla, Luis; Ramírez-Martínez, Flor Rocío; Trueba-Gómez, Rocío

    2016-01-01

    To identify depression in older adults living in extreme poverty beneficiaries of social program in City Juarez, Chihuahua. Analytical study in 941 adults > 60 years, studied variables: age, sex, marital status, education and work, extreme poverty, place of residence, asylum. Yesavage Geriatric scale was used. X², IC poverty depression is greater than that reported in the literature. The support granted by the Mexican Government to social programs that benefit older adults should be planned strategically with aims on improving the long-term health.

  20. Syringomyelia and Craniocervical Junction Abnormalities in Chihuahuas.

    Science.gov (United States)

    Kiviranta, A-M; Rusbridge, C; Laitinen-Vapaavuori, O; Hielm-Björkman, A; Lappalainen, A K; Knowler, S P; Jokinen, T S

    2017-11-01

    Chiari-like malformation (CM) and syringomyelia (SM) are widely reported in Cavalier King Charles Spaniels and Griffon Bruxellois dogs. Increasing evidence indicates that CM and SM also occur in other small and toy breed dogs, such as Chihuahuas. To describe the presence of SM and craniocervical junction (CCJ) abnormalities in Chihuahuas and to evaluate the possible association of CCJ abnormalities with SM. To describe CM/SM-related clinical signs and neurologic deficits and to investigate the association of CM/SM-related clinical signs with signalment, SM, or CCJ abnormalities. Fifty-three client-owned Chihuahuas. Prospective study. Questionnaire analyses and physical and neurologic examinations were obtained before magnetic resonance and computed tomography imaging. Images were evaluated for the presence of SM, CM, and atlantooccipital overlapping. Additionally, medullary kinking, dorsal spinal cord compression, and their sum indices were calculated. Scratching was the most common CM/SM-related clinical sign and decreased postural reaction the most common neurologic deficit in 73 and 87% of dogs, respectively. Chiari-like malformation and SM were present in 100 and 38% of dogs, respectively. Syringomyelia was associated with the presence of CM/SM-related clinical signs (P = 0.034), and medullary kinking and sum indices were higher in dogs with clinical signs (P = 0.016 and P = 0.007, respectively). Syringomyelia and CCJ abnormalities are prevalent in Chihuahuas. Syringomyelia was an important factor for the presence of CM/SM-related clinical signs, but many dogs suffered from similar clinical signs without being affected by SM, highlighting the clinical importance of CCJ abnormalities in Chihuahuas. Copyright © 2017 The Authors. Journal of Veterinary Internal Medicine published by Wiley Periodicals, Inc. on behalf of the American College of Veterinary Internal Medicine.

  1. Characterization of Mexican zeolite minerals

    International Nuclear Information System (INIS)

    Jimenez C, M.J.

    2005-01-01

    50% of the Mexican territory is formed by volcanic sequences of the Pliocene type, which appear extensively in the northwest states (Sonora, Sinaloa, Chihuahua, Durango) and west of Mexico (Jalisco and Nayarit), in central Mexico (Zacatecas, Guanajuato, San Luis Potosi, Queretaro, Hidalgo) and south of Mexico (Guerrero, Oaxaca); therefore, it is to be expected that in our country big locations of natural zeolites exist in its majority of the clinoptilolite type. The present study was focused toward the characterization of two Mexican natural zeolite rocks presumably of the clinoptilolite and filipsite types, one of them comes from the state of Chihuahua and the other of a trader company of non metallic minerals, due that these materials are not characterized, its are not known their properties completely and therefore, the uses that can be given to these materials. In this investigation work it was carried out the characterization of two Mexican zeolite rocks, one coming from the Arroyo zone, municipality of La Haciendita, in the state of Chihuahua; and the other one was bought to a trader company of non metallic minerals. The two zeolites so much in their natural form as conditioned with sodium; they were characterized by means of X-ray diffraction, scanning electron microscopy of high vacuum and elementary microanalysis (EDS), surface area analysis (BET), thermal gravimetric analysis. To differentiate the heulandite crystalline phase of the other clinoptilolite rock, its were carried out thermal treatments. The quantification of Al, Na, Ca, K, Mg, Fe was carried out in solution, by means of atomic absorption spectroscopy and the quantity of Si was determined by gravimetry. The zeolite rocks presented for the major part the crystalline heulandite and clinoptilolite phases for the most part, and it was found that the zeolite coming from the state of Chihuahua possesses a bigger content of heulandite and the denominated filipsite it is really a zeolite

  2. Physical, chemical and texture characteristics of Aro cheese

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    González, M.L.

    2017-10-01

    Full Text Available In 2016, Mexico’s total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color, chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat, and texture (hardness, springiness, adhesiveness and cohesiveness. No difference was found in weight, diameter, height, and color (L* and b*. However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.

  3. Study of the total uranium in underground water in the city of Jimenez, Chihuahua; Estudio del uranio total en agua subterranea en la Ciudad de Jimenez, Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Renteria V, M. [Centro de Investigacion de Materiales Avanzados (CIMAV), Av. Miguel de Cervantes Saavedra 120, 31109 Chihuahua (Mexico)]. e-mail: marusia.renteria@cimav.edu.mx

    2004-07-01

    Samples of water of wells in the city of Jimenez, Chihuahua were analyzed, and its were determined the content of total uranium. It was used the technique of extraction of uranium from water adding Bis ( 2- ethylexyl) phosphate and scintillating Beta plate Hi safe, and the measures of the activities were carried out in the portable scintillation detector Thiathler- O Y HIDEX. The obtained interval of concentrations was 0.12 to 0.26 Bq/l that it is finds below the maximum permissible limits that it manages the Mexican regulation. It was found a significant correlation among the concentration of uranium and those total solid dissolved present in the samples. (Author)

  4. 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

  5. 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...

  6. Spatial analysis techniques applied to uranium prospecting in Chihuahua State, Mexico

    Science.gov (United States)

    Hinojosa de la Garza, Octavio R.; Montero Cabrera, María Elena; Sanín, Luz H.; Reyes Cortés, Manuel; Martínez Meyer, Enrique

    2014-07-01

    To estimate the distribution of uranium minerals in Chihuahua, the advanced statistical model "Maximun Entropy Method" (MaxEnt) was applied. A distinguishing feature of this method is that it can fit more complex models in case of small datasets (x and y data), as is the location of uranium ores in the State of Chihuahua. For georeferencing uranium ores, a database from the United States Geological Survey and workgroup of experts in Mexico was used. The main contribution of this paper is the proposal of maximum entropy techniques to obtain the mineral's potential distribution. For this model were used 24 environmental layers like topography, gravimetry, climate (worldclim), soil properties and others that were useful to project the uranium's distribution across the study area. For the validation of the places predicted by the model, comparisons were done with other research of the Mexican Service of Geological Survey, with direct exploration of specific areas and by talks with former exploration workers of the enterprise "Uranio de Mexico". Results. New uranium areas predicted by the model were validated, finding some relationship between the model predictions and geological faults. Conclusions. Modeling by spatial analysis provides additional information to the energy and mineral resources sectors.

  7. Study of the total uranium in underground water in the city of Jimenez, Chihuahua

    International Nuclear Information System (INIS)

    Renteria V, M.

    2004-01-01

    Samples of water of wells in the city of Jimenez, Chihuahua were analyzed, and its were determined the content of total uranium. It was used the technique of extraction of uranium from water adding Bis ( 2- ethylexyl) phosphate and scintillating Beta plate Hi safe, and the measures of the activities were carried out in the portable scintillation detector Thiathler- O Y HIDEX. The obtained interval of concentrations was 0.12 to 0.26 Bq/l that it is finds below the maximum permissible limits that it manages the Mexican regulation. It was found a significant correlation among the concentration of uranium and those total solid dissolved present in the samples. (Author)

  8. 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...

  9. COTTAGE CHEESE PRODUCTS FUNCTIONALITY

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    L. V. Golubeva

    2015-01-01

    Full Text Available Cottage cheese products holds a significant place among the dairy and milk-containing products. The range of products includes cheese: cheese, pastes, creams, cakes, etc. Such diversity can be attributed to their popularity among the population and benefit brought by the body from regular use. Curd protein is much better and easier to digest by the body than protein fish, meat or milk. Rich curd products lysine and methionine. Minerals contained in cheese products have a positive effect on bone formation and structure of tissues. The composition of curd products, in addition to cheese and dairy ingredients may include non-dairy ingredients origin. Today, for the production of cheese products use the most advanced technologies to further enrich its structure and significantly improve the nutritional value. Pine nut is widely used in the manufacture of many dairy products. But, in most cases, the production of dairy products as a filler used pine nut cake, which deprives the finished product valuable cedar oil. The authors proposed a technology for producing curd product with the addition of pine nuts and honey (pine nuts and fructose. Compatible with cream cheese filling insertion determined sensory organoleptic point scale. he optimum dosage of components: pine nuts – 5 %, honey – 10 % fructose – 7 %. Technological process of cottage cheese product is different from the traditional operations training components and their introduction into the finished cheese. Identify indicators of quality of the new product. Production of curd products thus expanding the range of dairy products functional orientation.

  10. y Ciudad Juárez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Socorro Arzaluz Solano

    2006-01-01

    Full Text Available El artículo aborda la aplicación del Programa Hábitat, diseñado por el Gobierno de Vicente Fox en 2002, en dos ciudades fronterizas: Nogales, Sonora, y Ciudad Juárez, Chihuahua. Se analiza la implantación del programa atendiendo sus particularidades, entre otros aspectos, se señalan los diferentes agentes que intervinieron en la ejecución de Hábitat, que pese a la claridad de las reglas, fueron diferentes en cada caso. También, las forma s de participación ciudadana promovidas por los gobiernos locales en ambos casos. Se presentan una reflexión final sobre el desarrollo de Hábitat en la frontera norte, y algunas recomendaciones.

  11. The Mexican mesozoic uranium province: its distribution and metallogeny

    International Nuclear Information System (INIS)

    Bazan B, S.

    1981-01-01

    The distribution of uranium scattered in sedimentary terrains of the continental jurassic such as those found in the Tlaxiaco-Guerrero Basin encourage the outlook for uncovering extensive new deposits of strato-bound uranium belonging to the Mexican mesozoic in other structurally similar intercratonic basins. Stratographic and paleographic structural references define the simultaneous evolution of five sedimentary basins during the Mexican geotechtonic cycle: 1. the Tlaxiaco-Guerrero basin, 2. the Huayacocotla basin, 3. the Gulf of Sabinas basin, 4. the Chihuahua basin and 5. the Sonora basin. From the various lithostratographic formations in them we favourably infer the presence of intermountainous mesozoic concentrations of uranium sediments leached from crystalline precambric packets and from nevadian plutonites and volcanic rocks. During the metallogeny process described under the techtonic evolution of the Mexican structural belt, the presence is established of extensive terciary hydrothermal uranium deposits in the districts of Aldama, Chihuahua; Coneto-El Rodeo, Durango; Vizarron de Montes, Queretaro; Tlaucingo, Puebla; Los Amoles, Sonora; El Picacho, Sonora; Amalia Margarita, Coahuila; etc., scattered in sandstones and sinters of the continental mesozoic and shifted during the postorogenic phase of the Mexican geotectonic cycle. The extensive mesozoic province defined within the Mexican territory favourable to large deposits of uranium, scattered and strato-bound in triassic, jurassic and cretaceous sandstone and sinters, could resolve future demands for energetics within a modified philosophy and resourceful policy of regional mining. (author)

  12. Short communication: Assessing antihypertensive activity in native and model Queso Fresco cheeses.

    Science.gov (United States)

    Paul, M; Van Hekken, D L

    2011-05-01

    Hispanic-style cheeses are one of the fastest growing varieties in the United States, making up approximately 2% of the total cheese production in this country. Queso Fresco is one of most popular Hispanic-style cheeses. Protein extracts from several varieties of Mexican Queso Fresco and model Queso Fresco were analyzed for potential antihypertensive activity. Many Quesos Frescos obtained from Mexico are made from raw milk and therefore the native microflora is included in the cheese-making process. Model Queso Fresco samples were made from pasteurized milk and did not utilize starter cultures. Water-soluble protein extracts from 6 Mexican Quesos Frescos and 12 model cheeses were obtained and assayed for their ability to inhibit angiotensin-converting enzyme, implying potential as foods that can help to lower blood pressure. All model cheeses displayed antihypertensive activity, but mainly after 8 wk of aging when they were no longer consumable, whereas the Mexican samples did display some angiotensin-converting enzyme inhibitory action after minimal aging. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  13. Uranium and radium activities in samples of aquifers of the main cities of the Estado de Chihuahua; Actividades de uranio y radio en muestras de agua subterranea de las principales ciudades del Estado de Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Villalba, L.; Colmenero S, L.; Montero C, M.E. [CIMAV, Av. Miguel de Cervantes Saavedra 120, 31109 Chihuahua (Mexico)]. e-mail: lourdes.villalba@cimav.edu.mx

    2003-07-01

    The natural uranium is in four valence states +3, +4, +5 and +6 being the hexavalent state the more soluble, which plays an important role in the transport of the uranium in the environment. The high concentrations of uranium in water not only in near waters to uranium mines, but also are in some mineral waters or in waters that are extracted of deep wells as it happens in the State of Chihuahua, where the underground waters are the fundamental source of consumption. The radium is a disintegration product of the uranium, the radio content in water is considered the second source of natural radioactivity. The distribution of radium in water is in function of the uranium content present in the aquifer. It was determined the uranium and radium content in samples of underground water of the main cities of the State of Chihuahua according to their number of inhabitants. The extraction methods for uranium and sulfates precipitation of Ba-Ra by means of the addition of barium carriers for the radium were used. The measures of the activities of uranium and radium were carried out by means of a portable liquid scintillation detector trade mark Thiathler-OY HIDEX. The obtained results have demonstrated that the content of uranium and radium in dissolution are in most of the sampling wells above the permissible maximum levels that manage the Mexican regulations. The high contents of uranium and radio can be attributed since to the influence of the geologic substrate characteristic of the zone in the State of Chihuahua they exist but of 50 uranium deposits. (Author)

  14. Uranium and radium activities in samples of aquifers of the main cities of the Estado de Chihuahua

    International Nuclear Information System (INIS)

    Villalba, L.; Colmenero S, L.; Montero C, M.E.

    2003-01-01

    The natural uranium is in four valence states +3, +4, +5 and +6 being the hexavalent state the more soluble, which plays an important role in the transport of the uranium in the environment. The high concentrations of uranium in water not only in near waters to uranium mines, but also are in some mineral waters or in waters that are extracted of deep wells as it happens in the State of Chihuahua, where the underground waters are the fundamental source of consumption. The radium is a disintegration product of the uranium, the radio content in water is considered the second source of natural radioactivity. The distribution of radium in water is in function of the uranium content present in the aquifer. It was determined the uranium and radium content in samples of underground water of the main cities of the State of Chihuahua according to their number of inhabitants. The extraction methods for uranium and sulfates precipitation of Ba-Ra by means of the addition of barium carriers for the radium were used. The measures of the activities of uranium and radium were carried out by means of a portable liquid scintillation detector trade mark Thiathler-OY HIDEX. The obtained results have demonstrated that the content of uranium and radium in dissolution are in most of the sampling wells above the permissible maximum levels that manage the Mexican regulations. The high contents of uranium and radio can be attributed since to the influence of the geologic substrate characteristic of the zone in the State of Chihuahua they exist but of 50 uranium deposits. (Author)

  15. Characterization of urban solid waste in Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Gomez, Guadalupe; Meneses, Montserrat; Ballinas, Lourdes; Castells, Francesc

    2008-01-01

    The characterization of urban solid waste generation is fundamental for adequate decision making in the management strategy of urban solid waste in a city. The objective of this study is to characterize the waste generated in the households of Chihuahua city, and to compare the results obtained in areas of the city with three different socioeconomic levels. In order to identify the different socioeconomic trends in waste generation and characterization, 560 samples of solid waste were collected during 1 week from 80 households in Chihuahua and were hand sorted and classified into 15 weighted fractions. The average waste generation in Chihuahua calculated in this study was 0.676 kg per capita per day in April 2006. The main fractions were: organic (48%), paper (16%) and plastic (12%). Results show an increased waste generation associated with the socioeconomic level. The characterization in amount and composition of urban waste is the first step needed for the successful implementation of an integral waste management system

  16. Characterization of urban solid waste in Chihuahua, Mexico.

    Science.gov (United States)

    Gomez, Guadalupe; Meneses, Montserrat; Ballinas, Lourdes; Castells, Francesc

    2008-12-01

    The characterization of urban solid waste generation is fundamental for adequate decision making in the management strategy of urban solid waste in a city. The objective of this study is to characterize the waste generated in the households of Chihuahua city, and to compare the results obtained in areas of the city with three different socioeconomic levels. In order to identify the different socioeconomic trends in waste generation and characterization, 560 samples of solid waste were collected during 1 week from 80 households in Chihuahua and were hand sorted and classified into 15 weighted fractions. The average waste generation in Chihuahua calculated in this study was 0.676 kg per capita per day in April 2006. The main fractions were: organic (48%), paper (16%) and plastic (12%). Results show an increased waste generation associated with the socioeconomic level. The characterization in amount and composition of urban waste is the first step needed for the successful implementation of an integral waste management system.

  17. Amphibians and reptiles of the state of Chihuahua, Mexico, with comparisons with adjoining states

    Directory of Open Access Journals (Sweden)

    Julio A. Lemos-Espinal

    2017-02-01

    Full Text Available Chihuahua is Mexico’s largest state, and its physiographic complexity affects the distribution of its herpetofauna. We list amphibians and reptiles for the state of Chihuahua, with their conservation status. We also compare this list to those of six adjoining states in the United States and Mexico (New Mexico, Texas, Coahuila, Durango, Sinaloa, and Sonora. A total of 175 species of amphibians and reptiles is found in Chihuahua. Thirty-eight are amphibians, and 137 reptiles. Chihuahuan amphibians and reptiles represent just over 37% of such species from Chihuahua and neighboring states. Chihuahua shares the highest proportion of its herpetofauna with Sonora and Durango. Most of the herpetofauna of Chihuahua falls in IUCNs least concern category and is not listed by SEMARNAT. However, turtles in Chihuahua are a group of particular conservation concern.

  18. Amphibians and reptiles of the state of Chihuahua, Mexico, with comparisons with adjoining states.

    Science.gov (United States)

    Lemos-Espinal, Julio A; Smith, Geoffrey R; Woolrich-Piña, Guillermo A; Cruz, Alexander

    2017-01-01

    Chihuahua is Mexico's largest state, and its physiographic complexity affects the distribution of its herpetofauna. We list amphibians and reptiles for the state of Chihuahua, with their conservation status. We also compare this list to those of six adjoining states in the United States and Mexico (New Mexico, Texas, Coahuila, Durango, Sinaloa, and Sonora). A total of 175 species of amphibians and reptiles is found in Chihuahua. Thirty-eight are amphibians, and 137 reptiles. Chihuahuan amphibians and reptiles represent just over 37% of such species from Chihuahua and neighboring states. Chihuahua shares the highest proportion of its herpetofauna with Sonora and Durango. Most of the herpetofauna of Chihuahua falls in IUCNs least concern category and is not listed by SEMARNAT. However, turtles in Chihuahua are a group of particular conservation concern.

  19. 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...

  20. 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...

  1. A case of factor X deficiency in a Chihuahua dog.

    Science.gov (United States)

    Heuss, Jessica; Weatherton, Linda

    2016-08-01

    A juvenile Chihuahua dog developed hemoperitoneum after routine ovariohysterectomy. She was managed with packed red blood cell and fresh frozen plasma transfusions as well as an exploratory laparotomy to verify ligature sites. No recurrence of hemorrhage occurred. Factor X deficiency was diagnosed and confirmed with repeat analysis including during times of health.

  2. Characterization of uranium minerals from Chihuahua using synchrotron radiation

    International Nuclear Information System (INIS)

    Burciaga V, D. C.; Reyes C, M.; Reyes R, A.; Renteria V, M.; Esparza P, H.; Fuentes C, L.; Fuentes M, L; Silva S, M.; Herrera P, E.; Munoz, A.; Montero C, M. E.

    2010-01-01

    Uranium mineral deposits in the vicinity of Chihuahua City (northern Mexico) have motivated a multidisciplinary investigation due to their tech no-environmental importance. It provides a broad scope study of representative mineral samples extracted from the San Marcos deposit, located northwest of Chihuahua City. The zone of interest is the source of the Sacramento River, which runs at Chihuahua City. The high uranium content of the San Marcos deposit, which was formed by hydrothermal mineralization, has resulted in elevated levels of uranium in surface and ground water, fish, plants and sediments in this region. Mineral identification of the uranium-bearing phases was accomplished with a suite of techniques. Among these phases are those called meta tyuyamunite (Ca(UO 2 ) 2 (VO 4 ) 2 ·3-5 H 2 O) and becquerelite [Ca(UO 2 ) 6 O 4 (OH) 6 ·8(H 2 O)]. It was decided to study an almost pure meta tyuyamunite sample extracted from Pena Blanca, Chihuahua uranium ore and to synthesize the becquerelite, using a modified procedure from a published one. In the current work the crystal structure of meta tyuyamunite is presented, resolved by the Rietveld refinement. Both samples were studied by X-ray absorption fine structure at beamline 2-3, Stanford Synchrotron Radiation Light source. In the present work both the spectra and extended X-ray absorption fine structure parameters are presented. (Author)

  3. Characterization of uranium minerals from Chihuahua using synchrotron radiation

    Energy Technology Data Exchange (ETDEWEB)

    Burciaga V, D. C.; Reyes C, M.; Reyes R, A.; Renteria V, M.; Esparza P, H.; Fuentes C, L.; Fuentes M, L; Silva S, M.; Herrera P, E.; Munoz, A.; Montero C, M. E. [Centro de Investigacion en Materiales Avanzados, S. C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua (Mexico)

    2010-02-15

    Uranium mineral deposits in the vicinity of Chihuahua City (northern Mexico) have motivated a multidisciplinary investigation due to their tech no-environmental importance. It provides a broad scope study of representative mineral samples extracted from the San Marcos deposit, located northwest of Chihuahua City. The zone of interest is the source of the Sacramento River, which runs at Chihuahua City. The high uranium content of the San Marcos deposit, which was formed by hydrothermal mineralization, has resulted in elevated levels of uranium in surface and ground water, fish, plants and sediments in this region. Mineral identification of the uranium-bearing phases was accomplished with a suite of techniques. Among these phases are those called meta tyuyamunite (Ca(UO{sub 2}){sub 2}(VO{sub 4}){sub 2{center_dot}}3-5 H{sub 2}O) and becquerelite [Ca(UO{sub 2}){sub 6}O{sub 4}(OH){sub 6{center_dot}}8(H{sub 2}O)]. It was decided to study an almost pure meta tyuyamunite sample extracted from Pena Blanca, Chihuahua uranium ore and to synthesize the becquerelite, using a modified procedure from a published one. In the current work the crystal structure of meta tyuyamunite is presented, resolved by the Rietveld refinement. Both samples were studied by X-ray absorption fine structure at beamline 2-3, Stanford Synchrotron Radiation Light source. In the present work both the spectra and extended X-ray absorption fine structure parameters are presented. (Author)

  4. Radioactive hydrogeochemical processes in the Chihuahua-Sacramento Basin, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Burillo, J. C.; Reyes C, M.; Montero C, M. E.; Renteria V, M.; Herrera P, E. F. [Centro de Investigacion en Materiales Avanzados, S. C., Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, 31109 Chihuahua (Mexico); Reyes, I.; Espino, M. S., E-mail: elena.montero@cimav.edu.mx [Universidad Autonoma de Chihuahua, Facultad de Ingenieria, Nuevo Campus Universitario, Chihuahua (Mexico)

    2012-06-15

    The Chihuahua Basin is divided by its morphology into three main sub basins: Chihuahua-Sacramento sub basin, Chihuahua Dam sub basin and Chuviscar River sub basin. In the aquifers at the Sacramento sub basin, specific concentrations of uranium in groundwater range from 460 to 1260 Bq / m{sup 3}. The presence of strata and sandy clay lenses with radiometric anomalies in the N W of Chihuahua Valley was confirmed by a litostatigraphic study and gamma spectrometry measurements of drill cuttings. High uranium activity values found in the water of some deep wells may correspond to the presence of fine material bodies of carbonaceous material, possible forming pa leo-sediment of flooding or pa leo-soils. It is suggested that these clay horizons are uranyl ion collectors. Uranyl may suffer a reduction process by organic material. Furthermore the groundwater, depending on its ph and Eh, oxidizes and re-dissolves uranium. The hydrogeochemical behavior of San Marcos dam and the N W Valley area is the subject of studies that should help to clarify the origin of the radioactive elements and their relationships with other pollutants in the watershed. (Author)

  5. Radioactive hydrogeochemical processes in the Chihuahua-Sacramento Basin, Mexico

    International Nuclear Information System (INIS)

    Burillo, J. C.; Reyes C, M.; Montero C, M. E.; Renteria V, M.; Herrera P, E. F.; Reyes, I.; Espino, M. S.

    2012-01-01

    The Chihuahua Basin is divided by its morphology into three main sub basins: Chihuahua-Sacramento sub basin, Chihuahua Dam sub basin and Chuviscar River sub basin. In the aquifers at the Sacramento sub basin, specific concentrations of uranium in groundwater range from 460 to 1260 Bq / m 3 . The presence of strata and sandy clay lenses with radiometric anomalies in the N W of Chihuahua Valley was confirmed by a litostatigraphic study and gamma spectrometry measurements of drill cuttings. High uranium activity values found in the water of some deep wells may correspond to the presence of fine material bodies of carbonaceous material, possible forming pa leo-sediment of flooding or pa leo-soils. It is suggested that these clay horizons are uranyl ion collectors. Uranyl may suffer a reduction process by organic material. Furthermore the groundwater, depending on its ph and Eh, oxidizes and re-dissolves uranium. The hydrogeochemical behavior of San Marcos dam and the N W Valley area is the subject of studies that should help to clarify the origin of the radioactive elements and their relationships with other pollutants in the watershed. (Author)

  6. 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

  7. Geologic studies in the Sierra de Pena Blanca, Chihuahua, Mexico

    Science.gov (United States)

    Reyes-Cortes, Ignacio Alfonso

    The Sierra del Cuervo has been endowed with uranium mineralization, which has attracted many geological studies, and recently the author was part of a team with the goal of selecting a site of a radioactive waste repository. The first part of the work adds to the regional framework of stratigraphy and tectonics of the area. It includes the idea of a pull apart basin development, which justifies the local great thickness of the Cuervo Formation. It includes the regional structural frame work and the composite stratigraphic column of the Chihuahua Trough and the equivalent Cretaceous Mexican Sea. The general geologic features of the NE part of the Sierra del Cuervo are described, which include the folded ignimbrites and limestones in that area; the irregular large thicknesses of the Cuervo Formation; and the western vergence of the main folding within the area. Sanidine phenocrystals gave ages of 54.2 Ma and 51.8 Ma ± 2.3 Ma. This is the first time these dates have been reported in print. This age indicates a time before the folded structures which outcrop in the area, and 44 Ma is a date after the Cuervo Formation was folded. The Hidalgoan orogeny cycle affected the rocks between this lapse of time. Since then the area has been partially affected by three tensional overlapped stages, which resulted in the actual Basin and Range physiography. The jarosite related to the tectonic activity mineralization has been dated by the Ar-Ar method and yields an age of 9.8 Ma. This is the first report of a date of mineralization timing at Pena Blanca Uranium District in the Sierra del Cuervo. These are some of the frame work features that justify the allocation of a radioactive waste repository in the Sierra del Cuervo. An alluvial fan system within the Boquilla Colorada microbasin was selected as the best target for more detailed site assessment. The study also included the measurement of the alluvium thicknesses by geoelectric soundings; studies of petrography and weathered

  8. 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.

  9. Characterization of Mexican zeolite minerals; Caracterizacion de minerales zeoliticos mexicanos

    Energy Technology Data Exchange (ETDEWEB)

    Jimenez C, M.J

    2005-07-01

    50% of the Mexican territory is formed by volcanic sequences of the Pliocene type, which appear extensively in the northwest states (Sonora, Sinaloa, Chihuahua, Durango) and west of Mexico (Jalisco and Nayarit), in central Mexico (Zacatecas, Guanajuato, San Luis Potosi, Queretaro, Hidalgo) and south of Mexico (Guerrero, Oaxaca); therefore, it is to be expected that in our country big locations of natural zeolites exist in its majority of the clinoptilolite type. The present study was focused toward the characterization of two Mexican natural zeolite rocks presumably of the clinoptilolite and filipsite types, one of them comes from the state of Chihuahua and the other of a trader company of non metallic minerals, due that these materials are not characterized, its are not known their properties completely and therefore, the uses that can be given to these materials. In this investigation work it was carried out the characterization of two Mexican zeolite rocks, one coming from the Arroyo zone, municipality of La Haciendita, in the state of Chihuahua; and the other one was bought to a trader company of non metallic minerals. The two zeolites so much in their natural form as conditioned with sodium; they were characterized by means of X-ray diffraction, scanning electron microscopy of high vacuum and elementary microanalysis (EDS), surface area analysis (BET), thermal gravimetric analysis. To differentiate the heulandite crystalline phase of the other clinoptilolite rock, its were carried out thermal treatments. The quantification of Al, Na, Ca, K, Mg, Fe was carried out in solution, by means of atomic absorption spectroscopy and the quantity of Si was determined by gravimetry. The zeolite rocks presented for the major part the crystalline heulandite and clinoptilolite phases for the most part, and it was found that the zeolite coming from the state of Chihuahua possesses a bigger content of heulandite and the denominated filipsite it is really a zeolite

  10. Neuroaxonal Dystrophy and Cavitating Leukoencephalopathy of Chihuahua Dogs.

    Science.gov (United States)

    Degl'Innocenti, Sara; Asiag, Nimrod; Zeira, Offer; Falzone, Cristian; Cantile, Carlo

    2017-09-01

    A novel form of neuroaxonal dystrophy is described in 3 Chihuahua pups, 2 of which were from the same litter. It was characterized not only by accumulation of numerous and widely distributed axonal swellings (spheroids) but also by a severe cavitating leukoencephalopathy. The dogs presented with progressive neurological signs, including gait abnormalities and postural reaction deficits. Magnetic resonance images and gross examination at necropsy revealed dilation of lateral ventricles and cerebral atrophy, accompanied by cavitation of the subcortical white matter. Histopathologically, severe axonal degeneration with formation of large spheroids was found in the cerebral and cerebellar white matter, thalamus, and brainstem nuclei. Small-caliber spheroids were observed in the cerebral and cerebellar gray matter. The telencephalic white matter had severe myelin loss and cavitation with relative sparing of the U-fibers. Different from previously reported cases of canine neuroaxonal dystrophy, in these Chihuahuas the spheroid distribution predominantly involved the white matter with secondary severe leukoencephalopathy.

  11. Dose by 222 Rn in houses of the Chihuahua city

    International Nuclear Information System (INIS)

    Colmenero S, L.H.; Talamantes F, C.; Villalba, M.L.; Dobson, P.F.; Ortalejo M, B.

    2007-01-01

    Full text: The dose equivalent that the population of the Chihuahua city receives due to the radon in air that joined to values of uranium, thorium and potassium due to the floor and radon in water was determined, they give values very above the international and national norms. The state of Chihuahua contains near 56 locations distributed by the whole state. The city of Chihuahua, capital of the state, is surrounded of rocks with great content of uranium, for what their floor also contains to the 226 Ra that generates to the 222 Rn. The construction of the housings of the city of Chihuahua is mainly of brick, block and adobe; the material to elaborate them is take from the rocks and floor of the surroundings, this makes that the radon is presented in a great quantity of houses of this city. As the floor and water they also contain those natural radionuclides, the total dose equivalent that the inhabitants receive is bigger to other cities of the country. Diverse international organizations dedicated to the radioactivity, indicate that the level of the 222 Rn should not surpass the 148 Bq/m 3 , since this gas produces lung cancer. The state of Chihuahua has an index of deaths on the average by lung cancer of double the national average, the capital of the state also has a high index. The radon concentration in a house depends on the construction material with which was made, as well as of the existent climatic conditions. During the day, this concentration depends mainly on the interior temperature, so during the night and dawn increases the radon concentration. The radon is the biggest source of radioactive dose received by the human being and it can generate a problem of public health if the concentration is high during enough time, for what the city of Chihuahua has the geologic and climatic characteristics to have it. This study was carried out in 50 house-room of the city of Chihuahua. Built houses with brick, block and adobe were selected. The quantification

  12. 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...

  13. 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.

  14. Mexican Revolution

    OpenAIRE

    Scheuzger, Stephan

    2016-01-01

    It was the complex and far-reaching transformation of the Mexican Revolution rather than the First World War that left its mark on Mexican history in the second decade of the 20th century. Nevertheless, although the country maintained its neutrality in the international conflict, it was a hidden theatre of war. Between 1914 and 1918, state actors in Germany, Great Britain and the United States defined their policies towards Mexico and its nationalist revolution with a view not only to improve...

  15. 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....

  16. 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

  17. 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.

  18. Energy saving programs and renewable energies in Chihuahua, Mexico; Programas de ahorro de energia y energias renovables en Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Ibarra Noris, Jose Luis [Gobierno del Estado de Chihuahua (Mexico)

    2005-07-01

    The high index of economic and technological growth registered in the border zone of northern Mexico in the last years, has simultaneously caused an annual growth in the electrical energy demand in a percentage higher than 6%. In this document are included the economic and environmental impacts caused by the projects developed in the Chihuahua State on energy efficiency and on the available potential of renewable energies. In order to evaluate the environmental impact that is caused when saving electrical energy in the diverse projects in process, the emission of CO{sub 2} is the only emission taken into account (even though also emissions of SO{sub 2}, NO{sub 2} and Hg exist) for being this polluting agent the one that contributes in greater amount to the global warming and the greenhouse effect. The emission index of CO{sub 2} that we considered in this presentation is of 600 kg/mwh, on the basis of the type of fuel and volume of generation of the plants in operation of the Comision Federal de Electricidad (CFE) in the Chihuahua State. [Spanish] El alto indice de crecimiento economico y tecnologico registrado en la zona fronteriza del norte de Mexico en los ultimos anos, ha ocasionado paralelamente un crecimiento en la demanda de energia electrica superior al 6% anual. En este documento se incluyen los impactos economicos y ambientales de los proyectos que se desarrollan en el estado de Chihuahua en eficiencia energetica y en el potencial que se tiene de energias renovables. Para evaluar el impacto ambiental que se obtiene al ahorrar energia electrica en los diversos proyectos en proceso, se toma en cuenta unicamente emisiones de CO{sub 2} (aun cuando tambien existen emisiones de SO{sub 2}, NO{sub 2} y Hg) por ser este el contaminante que en mayor cantidad afecta al calentamiento global y al efecto invernadero. El indice de emisiones de CO{sub 2} que consideramos en esta presentacion es de 600 kg/mwh, en base al tipo de combustible y volumen de generacion de las

  19. Explaining food insecurity among indigenous households of the Sierra Tarahumara in the Mexican state of Chihuahua

    International Nuclear Information System (INIS)

    Cordero-Ahiman, O.V.; Santellano-Estrada, E.; Garrido, A.

    2017-01-01

    Numerous studies have analyzed the factors that determine food security and explored the problem from regional or national points of view. However, there has been less research targeting an understanding of the food security problem at the household level in specific rural locations like indigenous communities. Indigenous groups are recognized as priority groups in Mexico, because they live in a situation of poverty. For this reason, the objective of this research was to investigate the determinants of food insecurity among the indigenous communities of the Sierra Tarahumara in Mexico. We used the Latin American and Caribbean Household Food Security Measurement Scale (ELCSA). This scale is useful for measuring food insecurity levels in households. A questionnaire was administered to 123 households. We employed the method based on Cronbach's alpha to measure internal consistency, which was 0.96. In addition, we estimated the main determinants of household food insecurity using both ordered logit model and binomial logit model. We found that approximately 59.35% of households were living in a situation of severe food insecurity. The two predictive models applied suggest that: i) income is the most important determinant of access to food; ii) increased maize production improves food security; iii) farmers consume their seed stocks in times of food scarcity, and iv) households are food insecure when the householders are in casual employment. Akaike's information criterion and the Bayesian information criterion suggest that the goodness of fit to the data was better for the ordered logit model.

  20. Explaining food insecurity among indigenous households of the Sierra Tarahumara in the Mexican state of Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Cordero-Ahiman, O.V.; Santellano-Estrada, E.; Garrido, A.

    2017-09-01

    Numerous studies have analyzed the factors that determine food security and explored the problem from regional or national points of view. However, there has been less research targeting an understanding of the food security problem at the household level in specific rural locations like indigenous communities. Indigenous groups are recognized as priority groups in Mexico, because they live in a situation of poverty. For this reason, the objective of this research was to investigate the determinants of food insecurity among the indigenous communities of the Sierra Tarahumara in Mexico. We used the Latin American and Caribbean Household Food Security Measurement Scale (ELCSA). This scale is useful for measuring food insecurity levels in households. A questionnaire was administered to 123 households. We employed the method based on Cronbach's alpha to measure internal consistency, which was 0.96. In addition, we estimated the main determinants of household food insecurity using both ordered logit model and binomial logit model. We found that approximately 59.35% of households were living in a situation of severe food insecurity. The two predictive models applied suggest that: i) income is the most important determinant of access to food; ii) increased maize production improves food security; iii) farmers consume their seed stocks in times of food scarcity, and iv) households are food insecure when the householders are in casual employment. Akaike's information criterion and the Bayesian information criterion suggest that the goodness of fit to the data was better for the ordered logit model.

  1. Primer registro de la cotorra argentina (Myiopsitta monachus en Chihuahua, México

    Directory of Open Access Journals (Sweden)

    Ricardo Abel Soto-Cruz

    2015-06-01

    Full Text Available Reportamos el primer registro de la cotorra argentina (Myiopsitta monachus en las ciudades de Chihuahua y Delicias en Chihuahua, México. Observamos cinco individuos de esta especie de junio a diciembre de 2011 en las instalaciones de la Facultad de Zootecnia y Ecología de la Universidad Autónoma de Chihuahua; grupos de 2 a 12 individuos en el área urbana de la ciudad de Chihuahua durante 2012, y cuatro individuos en ciudad Delicias, a 80 km al sureste de la ciudad de Chihuahua, en el 2013. Previamente, en enero de 2011, se reportó, en el portal electrónico de aVerAves, el avistamiento de un individuo en el noroeste del estado. Dada la presencia de nidos activos en las ciudades de Chihuahua y Delicias, la especie podría estar ya establecida en esta parte del país. Recomendamos dar seguimiento a las poblaciones existentes de esta especie a fin de documentar los posibles riesgos a los ecosistemas en la región.

  2. Heavy metals in water of the San Pedro River in Chihuahua, Mexico and its potential health risk

    Directory of Open Access Journals (Sweden)

    Melida Gutierrez

    2008-06-01

    Full Text Available The objective of this study was to determine the seasonal and downstream water quality variations of the San Pedro River in Chihuahua, Mexico. Water samples were collected monthly from October 2005 to August 2006 in triplicate, totaling 165 water samples. The five sampling locations were: below the Francisco I. Madero dam (LP; between Rosales and Delicias (RD; Meoqui (M; El Torreon (ET, and Julimes (LJ. The levels of As, Be, Ca, Cd, Co, Cu, Cr, Fe, Li, Mg, Mn, Mo, Ni, Pb, Sb, Se, Sr, Ti, Ta, V and Zn were measured using an Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES Perkin Elmer 2100. In addition, temperature, pH, electrical conductivity and total and fecal coliformes were determined. The statistical analysis considered a factorial treatment design; where factor A was the location point and factor B was sampling date. In addition, a multivariate technique looking for principal components was performed. The results indicated that some samples exceeded Mexican standards for As, Be, Ca, Cd, Co, Cr, Fe, Mn, Ni, Pb, Sb, Se, Sr and Zn. The As level must be considered for a red flag to the communities along the Rio San Pedro because both the monthly average level (0.10 mg L-1 and location (0.10 mg L-1 exceeded the Mexican and International norms. The multivariate analysis showed a predominant aggregation at the LP location, meaning that there was a predominance of As, Sr, Fe and Li. At the rest of the locations the elements did not present a tendency for aggregation. Statistics applied to sampling month showed that December, January, March and April were aggregated in a negative quadrant of component 1 indicating a predominance of V, Ni, Be, Fe and As. Overall, the results confirmed that this stretch of the San Pedro River is contaminated with heavy metals and other contaminants that might affect human health as well as the health of the ecosystem.

  3. Heavy metals in water of the San Pedro River in Chihuahua, Mexico and its potential health risk

    Science.gov (United States)

    Gutiérrez, Roberto L.; Rubio-Arias, Hector; Quintana, Ray; Ortega, Juan Angel; Gutierrez, Melida

    2008-01-01

    The objective of this study was to determine the seasonal and downstream water quality variations of the San Pedro River in Chihuahua, Mexico. Water samples were collected monthly from October 2005 to August 2006 in triplicate, totaling 165 water samples. The five sampling locations were: below the Francisco I. Madero dam (LP); between Rosales and Delicias (RD); Meoqui (M); El Torreon (ET), and Julimes (LJ). The levels of As, Be, Ca, Cd, Co, Cu, Cr, Fe, Li, Mg, Mn, Mo, Ni, Pb, Sb, Se, Sr, Ti, Ta, V and Zn were measured using an Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) Perkin Elmer 2100. In addition, temperature, pH, electrical conductivity and total and fecal coliformes were determined. The statistical analysis considered a factorial treatment design; where factor A was the location point and factor B was sampling date. In addition, a multivariate technique looking for principal components was performed. The results indicated that some samples exceeded Mexican standards for As, Be, Ca, Cd, Co, Cr, Fe, Mn, Ni, Pb, Sb, Se, Sr and Zn. The As level must be considered for a red flag to the communities along the Rio San Pedro because both the monthly average level (0.10 mg L−1) and location (0.10 mg L−1) exceeded the Mexican and International norms. The multivariate analysis showed a predominant aggregation at the LP location, meaning that there was a predominance of As, Sr, Fe and Li. At the rest of the locations the elements did not present a tendency for aggregation. Statistics applied to sampling month showed that December, January, March and April were aggregated in a negative quadrant of component 1 indicating a predominance of V, Ni, Be, Fe and As. Overall, the results confirmed that this stretch of the San Pedro River is contaminated with heavy metals and other contaminants that might affect human health as well as the health of the ecosystem. PMID:18678922

  4. The fuel consumption increase in Ciudad Juarez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Thomas M. Fullerton Jr

    2012-07-01

    Full Text Available This research analyzes short–run gasoline consumption dynamics in Ciudad Juárez, Chihuahua, México. Parameter estimation is carried out using linear transfer function arima analysis. This market is of interest because it is influenced by regional, national, and international economic conditions due to its location on the border with the United States. Explanatory variables that satisfy the significance criterion include the real price of gasoline in Ciudad Juárez, the price of gasoline in Ciudad Juárez relative to that charged across the border in el Paso, Texas, USA, and formal sector employment in Ciudad Juárez. Out–of–sample simulations indicate that the model is relatively accurate for forecasts of to 1 to 24 months into the future.

  5. Diversity of amphibians and reptiles associated with grasslands of Janos-Casas Grandes, Chihuahua, Mexico (La diversidad de anfibios y reptiles asociada a los pastizales de Janos-Casas Grandes, Chihuahua, Mexico)

    Science.gov (United States)

    Georgina Santos-Barrera; Jesus Pacheco-Rodriguez

    2006-01-01

    Prairie-dog (Cynomys ludovicianus) colonies in northwest Chihuahua, Mexico, have been of great significance not only in initiating protection programs for the species but also in learning about the biological diversity (flora and fauna) of the natural grasslands of Janos-Casas Grandes, Chihuahua. Therefore a study of the herpetological fauna within the prairie-dog...

  6. 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....

  7. 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...

  8. The T wave in the V10 precordial electrocardiographic lead is negative in healthy Chihuahua dogs.

    Science.gov (United States)

    Dijkstra, Marieke; Szatmári, Viktor

    2009-12-01

    The T wave polarity in the V10 precordial electrocardiographic (ECG) lead in Chihuahuas is described as positive in the veterinary literature. The aim of this study was to investigate the polarity of the T wave in the V10 precordial ECG lead in clinically healthy Chihuahuas. Our null hypothesis was that healthy Chihuahuas have a negative T wave in V10. In this prospective study, 67 healthy breeder-owned Chihuahuas were used. A physical examination, 10-lead ECG and an echocardiogram were performed on each dog. No cardio-respiratory abnormalities were revealed in any of the otherwise healthy dogs. Three out of 67 ECGs were of insufficient quality because of baseline artifacts due to movement of the animal. Two other ECGs showed a nearly iso-electric T wave in the V10 lead. The remaining 62 ECGs showed negative T waves in the V10 lead. Right ventricular hypertrophy was excluded with echocardiography in all dogs. In contrast to previous reports, we found that healthy Chihuahuas have negative T wave in the V10 precordial ECG lead.

  9. 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®

  10. Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities.

    Science.gov (United States)

    Tarango-Hernández, S; Alarcón-Rojo, A D; Robles-Sánchez, M; Gutiérrez-Méndez, N; Rodríguez-Figueroa, J C

    2015-11-01

    Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme (ACE)-inhibitory activities. Three samples from Fresco, Panela, and Ranchero cheeses whey were physicochemically characterized. Water-soluble extracts were fractionated to obtain whey fractions with different molecular weights: 10-5, 5-3, 3-1 and wheys. All whey fractions had antioxidant and ACE-inhibitory activities. The 10-5 kDa whey fraction of Ranchero cheese had the highest Trolox equivalent antioxidant capacity (0.62 ± 0.00 mM), and the 3-1 kDa Panela and Fresco cheese whey fractions showed the highest ACE-inhibitory activity (0.57 ± 0.02 and 0.59 ± 0.04 μg/mL 50%-inhibitory concentration values, respectively). These results suggest that Fresco-style cheese wheys may be a source of protein fractions with bioactivity, and thus could be useful ingredients in the manufacture of functional foods with increased nutritional value. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  11. 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...

  12. Chihuahua: a water reuse case in the desert.

    Science.gov (United States)

    Espino, M S; Navarro, C J; Pérez, J M

    2004-01-01

    Water supply for all kind of uses in Chihuahua is mainly groundwater. During the last decade this city has been damaged with a heavy hydrologic crisis because of a persistent drought. This came up with the overexploitation of groundwater aquifers; therefore a deficit between demand and offer was done. To minimize this problem the government authorities have started an integral plan of optimizing hydrologic resources which considers the treatment of wastewater and the use of reclaimed water. The secondary wastewater treatment facility of the city treats about 30,000 m3/d of a wastewater with high organic contents, and produces an effluent with low concentration of suspended solids, organic matter, fats, detergents, and metals. Reclaimed water is conveyed toward strategic sites for the irrigation of great green areas in sport clubs, educational institutions and industrial zones, besides of its utilization on some manufacturing processes, road service, and also over construction industry. The potential reuse of this water goes farther from those activities; the treatment of the secondary effluent until the required levels of the water-bearing recharge criteria are met for drinking water supply is considered as the next step to achieve through a suitable planning strategy for the best integral resource advantage.

  13. Patent ductus arteriosus in a family of Chihuahuas.

    Science.gov (United States)

    Bomassi, E; Libermann, S; Bille, C; Rattez, E

    2011-04-01

    This report describes a patent ductus arteriosus (PDA) in four puppies from the same family of Chihuahuas, bred from the same mother and from two different litters. Identification of this congenital anomaly relies on clinical examination, radiography and ultrasonography. Three of these puppies were female, and had a type-1 PDA. A conventional surgical ligation was performed on one of them, whilst the others underwent no treatment. One puppy was male, and presented with a type-4 PDA, requiring euthanasia. Post-mortem examination and histopathological examination of the PDA allowed characterisation of the histological anomalies, which were identical to those described in other breeds. The mother and the two stud dogs were not affected. Even though the mode of transmission has not been fully identified, it is evident that this PDA is hereditary in nature. To the authors' knowledge this is the first description of this congenital cardiopathy in a family of this breed, and in a significant number of first-generation individuals. © 2011 British Small Animal Veterinary Association.

  14. Radioactive mineral samples from the northwest of Chihuahua City, Mexico

    International Nuclear Information System (INIS)

    Reyes C, M.; Montero C, M.E.; Renteria V, M.; Fuentes M, L.; Fuentes C, L.; Herrera P, E.F.; Esparza P, H.; Rodriguez P, A.

    2007-01-01

    The Chihuahua-Sacramento valley is an area of 6 km wide by about 32 km in length, it is located from north to south. In the area, at least two zones exist that may have rocks with radioactive minerals: The Pastorias zone at the SW and the Majalca-San Marcos zone to the NW. The latter, was the object of the present investigation. By studying the geologic conditions and the processes of alteration in the San Marcos deposits, its hydrothermal origin and the different (at least two) alteration stages that has transformed the alkaline rhyolitic rock into per-alkaline were determined, to do more favorable the conditions for the hexavalent uranium minerals deposits. In the mineralogical characterization the following radioactive species were identified: uranofane, meta tyuyamunite and uraninite. These minerals were found also with secondary quartz-feldspar mineralization, with abundant hematization and an advanced process of argillization. The XRD, SEM and optical microscopy analyses of samples were very important for the accomplishment of the present investigation. (Author)

  15. Radioactive mineral samples from the northwest of Chihuahua City, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Reyes C, M.; Montero C, M.E.; Renteria V, M.; Fuentes M, L.; Fuentes C, L.; Herrera P, E.F.; Esparza P, H. [Facultad de Ingenieria, Universidad Autonoma de Chihuahua, Nuevo Campus Universitario s/n, Chihuahua, Mexico y Centro de Investigacion en Materiales Avanzados, Miguel de Cervantes 120, 31109 Chihuahua (Mexico); Rodriguez P, A. [World Wildlife Fund (WWF), Chihuahuan Desert Program, Coronado 1005, 31000 Chihuahua (Mexico)]. e-mail: elena.montero@cimav.edu.mx

    2007-07-01

    The Chihuahua-Sacramento valley is an area of 6 km wide by about 32 km in length, it is located from north to south. In the area, at least two zones exist that may have rocks with radioactive minerals: The Pastorias zone at the SW and the Majalca-San Marcos zone to the NW. The latter, was the object of the present investigation. By studying the geologic conditions and the processes of alteration in the San Marcos deposits, its hydrothermal origin and the different (at least two) alteration stages that has transformed the alkaline rhyolitic rock into per-alkaline were determined, to do more favorable the conditions for the hexavalent uranium minerals deposits. In the mineralogical characterization the following radioactive species were identified: uranofane, meta tyuyamunite and uraninite. These minerals were found also with secondary quartz-feldspar mineralization, with abundant hematization and an advanced process of argillization. The XRD, SEM and optical microscopy analyses of samples were very important for the accomplishment of the present investigation. (Author)

  16. Sails: a new gypsum speleothem from Naica, Chihuahua, Mexico

    Directory of Open Access Journals (Sweden)

    Forti Paolo

    2007-01-01

    Full Text Available The caves of Naica (Chihuahua, Mexico are perhaps the most famous mine caves of the world due to the presence of giganticgypsum crystals. Nevertheless, very little research has been carried out on this karst area until now. A multidisciplinary investigationstarted in 2006 with the aim not only to define the genesis and the age of the Naica gypsum crystals, but also on other scientificaspects of these caves.This paper describes a completely new type of gypsum speleothem: the “sails”, observed only inside the Cueva de las Velas, one ofthe caves of the Naica system. This speleothem consists of extremely thin, elongated skeleton crystals that have grown epitaxiallyonly on the tips of the gypsum crystals pointing upward. The genesis of sails is strictly related to the environmental conditions setup inside the cave just after the artificial lowering of the groundwater by mine dewatering (less than 20 yr ago. In a few years sail speleothems will disappear entirely and therefore this study is fundamental to preserve at least the memory of them.

  17. 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.

  18. 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.

  19. Genetic structure of Mexican Mestizo women with breast cancer based on three STR loci.

    Science.gov (United States)

    Calderón-Garcidueñas, Ana L; Rivera-Prieto, Roxana A; Ortíz-Lopez, Rocio; Rivas, Fernando; Barrera-Saldaña, Hugo A; Peñaloza-Espinosa, Rosenda I; Cerda-Flores, Ricardo M

    2008-01-01

    The aim of this population genetics study was to compare the genetic structure of Mexican women with breast cancer (BrCa) with previously reported data of four random populations (Nuevo León, Hispanics, Chihuahua, and Central Region of Mexico). A sample of 115 unrelated women with BrCa and whose four grandparents were born in five zones of Mexico were interviewed at a reference hospital in Northeastern Mexico. Noncodifying STRs D7S820, D13S317, and D16S39 were analyzed; genotype distribution was in agreement with Hardy-Weinberg expectations for all three markers. Similar allele frequencies among four random populations and this selected population were found. According with this and previous studies using molecular and nonmolecular nuclear DNA markers not associated with any disease, Mexican Mestizo population is genetically homogeneous and therefore, genetic causes of BrCa are less heterogeneous, simplifying genetic epidemiologic studies.

  20. Neuronal ceroid lipofuscinosis associated with an MFSD8 mutation in Chihuahuas.

    Science.gov (United States)

    Ashwini, Akanksha; D'Angelo, Antonio; Yamato, Osamu; Giordano, Cristina; Cagnotti, Giulia; Harcourt-Brown, Tom; Mhlanga-Mutangadura, Tendai; Guo, Juyuan; Johnson, Gary S; Katz, Martin L

    2016-08-01

    The neuronal ceroid lipofuscinoses (NCLs) are hereditary neurodegenerative disorders characterized by progressive declines in neurological functions, seizures, and premature death. NCLs result from mutations in at least 13 different genes. Canine versions of the NCLs can serve as important models in developing effective therapeutic interventions for these diseases. NCLs have been described in a number of dog breeds, including Chihuahuas. Studies were undertaken to further characterize the pathology of Chihuahua NCL and to verify its molecular genetic basis. Four unrelated client owned Chihuahuas from Japan, Italy and England that exhibited progressive neurological signs consistent with a diagnosis of NCL underwent neurological examinations. Brain and in some cases also retinal and heart tissues were examined postmortem for the presence of lysosomal storage bodies characteristic of NCL. The affected dogs exhibited massive accumulation of autofluorescent lysosomal storage bodies in the brain, retina and heart accompanied by brain atrophy and retinal degeneration. The dogs were screened for known canine NCL mutations previously reported in a variety of dog breeds. All 4 dogs were homozygous for the MFSD8 single base pair deletion (MFSD8:c.843delT) previously associated with NCL in a Chinese Crested dog and in 2 affected littermate Chihuahuas from Scotland. The dogs were all homozygous for the normal alleles at the other genetic loci known to cause different forms of canine NCL. The MFSD8:c.843delT mutation was not present in 57 Chihuahuas that were either clinically normal or suffered from unrelated diseases or in 1761 unaffected dogs representing 186 other breeds. Based on these data it is almost certain that the MFSD8:c.843delT mutation is the cause of NCL in Chihuahuas. Because the disorder occurred in widely separated geographic locations or in unrelated dogs from the same country, it is likely that the mutant allele is widespread among Chihuahuas. Genetic testing

  1. Boer Colonization in Chihuahua and the American Southwest, 1903-1917

    Directory of Open Access Journals (Sweden)

    Lawrence Douglas Taylor Hansen

    2002-10-01

    Full Text Available The colonizing efforts of some groups of Boer exiled from Southafrica in Chihuahua and the American  southwest, a few years after the second anglo-boer war from 1899 to 1902, are analysed in this article. The study focuses, mainly, on the circumstances that originated this proyect  and the reasons  for the nonefulfillment of the colony settled in Chihuahua, which provoked the dissemination of most of the settlers into other regions.  On a comparative basis, two more  proyects  are analysed: the establishment of foreign Mormon and Mennonite settlers, who shared some of the Boer migrant characteristics, in Mexico.

  2. Mexican Parenting Questionnaire (MPQ)

    Science.gov (United States)

    Halgunseth, Linda C.; Ispa, Jean M.

    2012-01-01

    The present study was conducted in four phases and constructed a self-report parenting instrument for use with Mexican immigrant mothers of children aged 6 to 10. The 14-item measure was based on semistructured qualitative interviews with Mexican immigrant mothers (N = 10), was refined by a focus group of Mexican immigrant mothers (N = 5), and was…

  3. 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.

  4. 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.

  5. Dose by {sup 222} Rn in houses of the Chihuahua city; Dosis por {sup 222} Rn en casas-habitacion de la ciudad de Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Colmenero S, L.H.; Talamantes F, C. [ITCH II, Ave. de las Industrias 11101, Chihuahua (Mexico); Villalba, M.L. [UACH, Facultad de Ingenieria, Chihuahua (Mexico); Dobson, P.F. [Laboratorio Nacional Lawrence Berkeley, California (United States); Ortalejo M, B. [UACH, Facultad de Enfermeria y Nutriologia, Chihuahua (Mexico)]. e-mail: luis.colmenero@cimav.edu.mx

    2007-07-01

    Full text: The dose equivalent that the population of the Chihuahua city receives due to the radon in air that joined to values of uranium, thorium and potassium due to the floor and radon in water was determined, they give values very above the international and national norms. The state of Chihuahua contains near 56 locations distributed by the whole state. The city of Chihuahua, capital of the state, is surrounded of rocks with great content of uranium, for what their floor also contains to the {sup 226} Ra that generates to the {sup 222} Rn. The construction of the housings of the city of Chihuahua is mainly of brick, block and adobe; the material to elaborate them is take from the rocks and floor of the surroundings, this makes that the radon is presented in a great quantity of houses of this city. As the floor and water they also contain those natural radionuclides, the total dose equivalent that the inhabitants receive is bigger to other cities of the country. Diverse international organizations dedicated to the radioactivity, indicate that the level of the {sup 222} Rn should not surpass the 148 Bq/m{sup 3}, since this gas produces lung cancer. The state of Chihuahua has an index of deaths on the average by lung cancer of double the national average, the capital of the state also has a high index. The radon concentration in a house depends on the construction material with which was made, as well as of the existent climatic conditions. During the day, this concentration depends mainly on the interior temperature, so during the night and dawn increases the radon concentration. The radon is the biggest source of radioactive dose received by the human being and it can generate a problem of public health if the concentration is high during enough time, for what the city of Chihuahua has the geologic and climatic characteristics to have it. This study was carried out in 50 house-room of the city of Chihuahua. Built houses with brick, block and adobe were

  6. [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.

  7. Natural radioactivity in soils of the main cities of the State of Chihuahua; Radiactividad natural en suelos de las principales ciudades del Estado de Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Colmenero S, L.; Montero C, M.E.; Villalba, L. [CIMAV, Av. Miguel de Cervantes Saavedra 120, 31109 Chihuahua (Mexico)]. e-mail: luis.colmenero@cimav.edu.mx

    2003-07-01

    The state of Chihuahua counts with at least 56 uranium zones or of minerals associated to this, being Pena Blanca the greatest and more important deposit of the country. Some of the main cities of the state are near to these deposits, as Aldama and Chihuahua. Its were took samples of soil of 11 cities of the state to determine the natural activity of radionuclides. It was determined the specific activity attributable to the parents of the series of {sup 238} U, {sup 232} Th, and of the {sup 40} K isotopes, as well as effective dose rate H{sub E} in the soil samples. It was used the high resolution gamma spectrometry of a high purity Ge detector in the laboratory of Environmental Radiological Surveillance of the CIMAV. The measure of the activity of the uranium series carries out by means of the lines of 351 KeV of the {sup 214} Pb and of 609 keV of the {sup 214} Bi, while the thorium series it was deduced of the lines of 238 keV of the {sup 212} Pb and of 912 keV of the {sup 228} Ac. Its were carried out copies and replies for the quality control. Its were found high values of specific activity of some radionuclides, in the near cities to uranium deposits like Aldama and Chihuahua. For the cities that are not near to deposits, as Ciudad Juarez and Ojinaga, the found values were normal. Also the effective dose rate was high for the near cities to deposits like Aldama, Bocoyna, Chihuahua, Jimenez and Nuevo Casas Grandes, it is also necessary to determine, the radon in air levels and of radionuclides in consumption water to obtain the dose that the population of those populations receives. (Author)

  8. 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.

  9. 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.

  10. 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.

  11. 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

  12. Characterization of source rocks and groundwater radioactivity at the Chihuahua valley

    Energy Technology Data Exchange (ETDEWEB)

    Renteria V, M.; Montero C, M.E.; Reyes C, M.; Herrera P, E.F.; Valenzuela H, M. [Centro de lnvestigacion en Materiales Avanzados, Miguel de Cervantes 120, 31109 Chihuahua, (Mexico); Rodriguez P, A. [World Wildlife Fund (WWF), Chihuahuan Desert Program, Coronado 1005, 31000 Chihuahua (Mexico); Manjon C, G.; Garcia T, R. [Universidad de Sevilla, Departamento de Fisica Aplicada 11, ETS Arquitectura, Av. Reina Mercedes 2, 41012 Sevilla, (Spain); Crespo, T. [Centro de Investigaciones Energeticas, Medioambientales y Tecnologicas (CIEMAT), Av. Complutense 22, 28040 Madrid, (Spain)]. e-mail: elena.montero@cimav.edu.mx

    2007-07-01

    As part of a scientific research project about alpha radioactivity in groundwater for human consumption at the Chihuahua City, the characterization of rock sources of radioactivity around de Chihuahua valley was developed. The radioactivity of groundwater and sediments was determined, too. The radioactivity of uranium- and thorium- series isotopes contained in rocks was obtained by high resolution gamma-ray spectroscopy. Some representative values are 50 Bq/kg for the mean value of Bi-214 activity, and 121.5 Bq/kg for the highest value at West of the city. The activity of sediments, extracted during wells perforation, was determined using a Nal(TI) detector. A non-reported before uranium ore was localized at the San Marcos range formation. Its outcrops are inside the Chihuahua-Sacramento valley basin and its activity characterization was performed. Unusually high specific uranium activities, determined by alpha spectrometry, were obtained in water, plants, sediments and fish extracted at locations close to outcrops of uranium minerals. The activity of water of the San Marcos dam reached 7.7 Bq/L. The activity of fish, trapped at San Marcos dam, is 0.99 Bq/kg. Conclusions about the contamination of groundwater at North of Chihuahua City were obtained. (Author)

  13. Characterization of source rocks and groundwater radioactivity at the Chihuahua valley

    International Nuclear Information System (INIS)

    Renteria V, M.; Montero C, M.E.; Reyes C, M.; Herrera P, E.F.; Valenzuela H, M.; Rodriguez P, A.; Manjon C, G.; Garcia T, R.; Crespo, T.

    2007-01-01

    As part of a scientific research project about alpha radioactivity in groundwater for human consumption at the Chihuahua City, the characterization of rock sources of radioactivity around de Chihuahua valley was developed. The radioactivity of groundwater and sediments was determined, too. The radioactivity of uranium- and thorium- series isotopes contained in rocks was obtained by high resolution gamma-ray spectroscopy. Some representative values are 50 Bq/kg for the mean value of Bi-214 activity, and 121.5 Bq/kg for the highest value at West of the city. The activity of sediments, extracted during wells perforation, was determined using a Nal(TI) detector. A non-reported before uranium ore was localized at the San Marcos range formation. Its outcrops are inside the Chihuahua-Sacramento valley basin and its activity characterization was performed. Unusually high specific uranium activities, determined by alpha spectrometry, were obtained in water, plants, sediments and fish extracted at locations close to outcrops of uranium minerals. The activity of water of the San Marcos dam reached 7.7 Bq/L. The activity of fish, trapped at San Marcos dam, is 0.99 Bq/kg. Conclusions about the contamination of groundwater at North of Chihuahua City were obtained. (Author)

  14. Democratic Leadership in Middle Schools of Chihuahua Mexico: Improving Middle Schools through Democracy

    Science.gov (United States)

    Delgado, Manuel Lopez

    2014-01-01

    The purpose of this study was to analyse the effects of the implementation of a democratic approach to lead and manage middle schools in Chihuahua, Mexico. This research was based on a Likert questionnaire and semistructured interviews to explore the level of involvement of students, teachers, and parents in schools participating in a programme…

  15. Use of deuterium and oxygen-18 in hydrological problems at Delicias Valley, Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Castillo C, R.; Morales, P.; Cortes, A.

    1983-01-01

    An initial study using stable isotopes at Delicias Valley, Chihuahua, is presented, where we found an aquifer with two kinds of waters, one of recent infiltration (highly fractionated) and another of more depleted isotope concentration representing precipitation before the construction of the dam and distribution channels. (author)

  16. 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

  17. 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...

  18. 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...

  19. 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...

  20. 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.

  1. 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...

  2. 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.

  3. Genetic structure of Mexican Mestizos with type 2 diabetes mellitus based on three STR loci.

    Science.gov (United States)

    Cerda-Flores, Ricardo M; Rivera-Prieto, Roxana A; Pereyra-Alférez, Benito; Calderón-Garcidueñas, Ana L; Barrera-Saldaña, Hugo A; Gallardo-Blanco, Hugo L; Ortiz-López, Rocío; Flores-Peña, Yolanda; Cárdenas-Villarreal, Velia M; Rivas, Fernando; Figueroa, Andrés; Kshatriya, Gautam

    2013-08-01

    The aims of this population genetics study were: 1) to ascertain whether Mexicans with type 2 diabetes mellitus (DM) were genetically homogeneous and 2) to compare the genetic structure of this selected population with the previously reported data of four random populations (Nuevo León, Hispanics, Chihuahua, and Central Region of Mexico). A sample of 103 unrelated individuals with DM and whose 4 grandparents were born in five zones of Mexico was interviewed in 32 Medical Units in the Mexican Institute of Social Security (IMSS). The non-coding STRs D16S539, D7S820, and D13S317 were analyzed. Genotype distribution was in agreement with Hardy-Weinberg expectations for all three markers. Allele frequencies were found to be similar between the selected population and the four random populations. Gene diversity analysis suggested that more than 99.57% of the total gene diversity could be attributed to variation between individuals within the population and 0.43% between the populations. According to the present and previous studies using molecular and non-molecular nuclear DNA markers not associated with any disease, the Mexican Mestizo population is found to be genetically homogeneous and therefore the genetic causes of DM are less heterogeneous, thereby simplifying genetic epidemiological studies as has been found in a previous study with the same design in Mexican women with breast cancer. Published by Elsevier B.V.

  4. 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...

  5. 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...

  6. Mexican Society of Bioelectromagnetism

    International Nuclear Information System (INIS)

    Canedo, Luis

    2008-01-01

    In July 2007 physicians, biologists and physicists that have collaborated in previous meetings of the medical branch of the Mexican Physical Society constituted the Mexican Society of Bioelectromagnetism with the purpose of promote scientific study of the interaction of electromagnetic energy (at frequencies ranging from zero Hertz through those of visible light) and acoustic energy with biological systems. A second goal was to increase the contribution of medical and biological professionals in the meetings of the medical branch of the Mexican Physical Society. The following paragraphs summarize some objectives of the Mexican Society of Bioelectromagnetism for the next two years

  7. Relación entre consultas a urgencias por enfermedad respiratoria y contaminación atmosférica en Ciudad Juárez, Chihuahua Relationship between emergency room visits for respiratory disease and atmospheric pollution in Ciudad Juárez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Leticia Hernández-Cadena

    2000-08-01

    Full Text Available OBJETIVO: Analizar la relación entre las concentraciones ambientales de partículas de diámetro OBJECTIVE: To assess the relationship of <=10 µm particles (PM10 and atmospheric ozone concentrations, with the daily number of emergency visits due to asthma and acute respiratory diseases, among children aged under 15, living in Ciudad Juarez, Chihuahua, Mexico. MATERIAL AND METHODS: Between 1998 and 1999, an ecologic study was conducted. Atmospheric data were obtained from the Environmental Protection Agency (EPA, from eight monitoring stations located in Ciudad Juarez, Chihuahua, and El Paso, Texas. From July 1997 to December 1998, data from emergency room visits for respiratory illness were abstracted from existing medical records of two Mexican Institute of Social Security (IMSS hospitals in Ciudad Juarez. Diagnoses were classified into two groups: a asthma, and b upper respiratory infections (URI, according to the International Classification of Diseases (ICD-9 and/or IDC-10. Statistical analysis was carried out using the Poisson regression time series method. RESULTS: During the study period, the mean 24-hour PM10 level was 34.46 µg/m³ (SD=17.99 and the mean ozone level was 51.60 ppb (SD=20.70. The model shows that an increase of 20 µg/m³ in the mean 24-hour exposure to PM10 was related to an increase of 4.97% (95% CI 0.97-9.13 in emergency visits for asthma, with a 5-day lag, as well as to an increase of 9% (95% CI 1.8-16.8 when a cumulative 5-day exposure was considered. URI increased 2.95% as a cause of emergency room visits, for each 20 µg/m³ increase in the mean 24-hour exposure to PM10. The impact of PM10 on emergency visits for asthma was greater on days with ozone ambient levels exceeded 49 ppb (median value. CONCLUSIONS: A positive association was found between environmental PM10 and ozone concentrations and the daily number of emergency room visits due to asthma and acute respiratory diseases, even with levels lower than the

  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. 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...

  10. Explanatory Emotion Talk in Mexican Immigrant and Mexican American Families.

    Science.gov (United States)

    Cervantes, Christi A.

    2002-01-01

    Mother-child conversations during story-telling play were analyzed for patterns of emotion talk. Subjects were 48 Mexican immigrant and Mexican American mothers and their children aged 3-4. Contrary to previous findings, Mexican immigrant mothers used more explanations of emotions than labels. Mexican American mothers used both, equally. Results…

  11. The Mexican American.

    Science.gov (United States)

    Rowan, Helen

    The purpose of this paper, prepared for the U. S. Commission on Civil Rights, is to indicate the types and ranges of problems facing the Mexican American community and to suggest ways in which these problems are peculiar to Mexican Americans. Specific examples are cited to illustrate major problems and personal experiences. Topics covered in the…

  12. Committed dose assessment based on background outdoor gamma exposure in Chihuahua City, Mexico

    International Nuclear Information System (INIS)

    Luevano G, S.; Perez T, A.; Pinedo A, C.; Renteria V, M.; Carrillo F, J.; Montero C, M. E.

    2015-10-01

    Full text: Determining ionizing radiation in a geographic area serves to assess its effects on populations health. The aim of this study was to evaluate the spatial distribution of the background environmental outdoor gamma dose rates in Chihuahua City. This study also estimated the committed dose and the lifetime cancer risks of the population of this city. To determine the outdoor gamma dose rate in air, annual effective dose, and the lifetime cancer risk, 48 sampling points were randomly selected along the Chihuahua City. Outdoor gamma dose rate measurements were carried out by using a Geiger-Muller counter. At the same sites, 48 soil samples were taken to obtain the activity concentrations of 226 Ra, 232 Th, 40 K and their terrestrial gamma dose rates. Radioisotope activity concentrations were determined by gamma spectrometry. Outdoor gamma dose rates ranged from 56 to 193 n Gy h -1 . Results indicated that lifetime effective dose to inhabitants of Chihuahua City is in average of 19.8 mSv, resulting in a lifetime cancer risk of 0.001. In addition, the mean of activity concentrations in soil were 51.8, 73.1, and 1096.5 Bq kg -1 , of 226 Ra, 232 Th and 40 K, respectively. From the analysis of the spatial distribution of 232 Th, 226 Ra, and 40 K is to north, to north-center, and to south of city, respectively. In conclusion, natural background gamma dose received by inhabitants of Chihuahua City is high and mainly due to geological characteristics of the zone. (Author)

  13. Persistent environmental pollutants in eggs of aplomado falcons from Northern Chihuahua, Mexico, and South Texas, USA

    Science.gov (United States)

    Mora, M.A.; Montoya, A.B.; Lee, M.C.; Macias-Duarte, Alberto; Rodriguez-Salazar, R.; Juergens, P.W.; Lafon-Terrazas, A.

    2008-01-01

    The northern aplomado falcon (Falco femoralis septentrionalis) disappeared from south Texas in the 1940s. Due to great success in the release of captive-reared aplomado falcons in south Texas, there are currently more than 40 established nesting pairs in the region. Addled eggs from aplomado falcons nesting in northern Chihuahua and south Texas were analyzed to determine organochlorine (OC) and inorganic element contaminant burdens and their potential association with egg failures and effects on reproduction. Among the OCs, DDE [1,1-dichloro-2,2-bis(p-chlorophenyl)ethylene] was present at the highest concentrations (range 262-21487??ng/g wet weight) followed by polychlorinated biphenyls (PCBs, range 88-3274??ng/g ww). DDE was greater (P = 0.03) in eggs from El Sueco (Chihuahua, Mexico) than in those from Matagorda Island (Texas, USA). DDE concentrations in eggs of aplomado falcons from El Sueco were elevated; however, reproductive success in the two Chihuahuan populations did not seem to be affected by DDE. DDE and metals in potential avian prey of the aplomado falcon from Matagorda Island were very low and below levels in the diet at which some negative effects might be expected. Except for mercury (Hg), metal concentrations in eggs were fairly low and were not different among locations in Chihuahua and south Texas. Hg was somewhat elevated and was greater (P Chihuahua locations. Periodic monitoring of Hg concentrations in addled eggs of aplomado falcons in south Texas is recommended to continue evaluating potential negative effects on their recovery. ?? 2007 Elsevier Ltd. All rights reserved.

  14. Natural radioactivity in soils of the main cities of the State of Chihuahua

    International Nuclear Information System (INIS)

    Colmenero S, L.; Montero C, M.E.; Villalba, L.

    2003-01-01

    The state of Chihuahua counts with at least 56 uranium zones or of minerals associated to this, being Pena Blanca the greatest and more important deposit of the country. Some of the main cities of the state are near to these deposits, as Aldama and Chihuahua. Its were took samples of soil of 11 cities of the state to determine the natural activity of radionuclides. It was determined the specific activity attributable to the parents of the series of 238 U, 232 Th, and of the 40 K isotopes, as well as effective dose rate H E in the soil samples. It was used the high resolution gamma spectrometry of a high purity Ge detector in the laboratory of Environmental Radiological Surveillance of the CIMAV. The measure of the activity of the uranium series carries out by means of the lines of 351 KeV of the 214 Pb and of 609 keV of the 214 Bi, while the thorium series it was deduced of the lines of 238 keV of the 212 Pb and of 912 keV of the 228 Ac. Its were carried out copies and replies for the quality control. Its were found high values of specific activity of some radionuclides, in the near cities to uranium deposits like Aldama and Chihuahua. For the cities that are not near to deposits, as Ciudad Juarez and Ojinaga, the found values were normal. Also the effective dose rate was high for the near cities to deposits like Aldama, Bocoyna, Chihuahua, Jimenez and Nuevo Casas Grandes, it is also necessary to determine, the radon in air levels and of radionuclides in consumption water to obtain the dose that the population of those populations receives. (Author)

  15. Committed dose assessment based on background outdoor gamma exposure in Chihuahua City, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Luevano G, S.; Perez T, A.; Pinedo A, C.; Renteria V, M. [Universidad Autonoma de Chihuahua, Facultad de Zootecnia y Ecologia, Perif. Francisco R. Almada Km 1, 31415 Chihuahua, Chih. (Mexico); Carrillo F, J.; Montero C, M. E., E-mail: mrenteria@uach.mx [Centro de Investigacion en Materiales Avanzados, Miguel de Cervantes 120, 31136 Chihuahua, Chih. (Mexico)

    2015-10-15

    Full text: Determining ionizing radiation in a geographic area serves to assess its effects on populations health. The aim of this study was to evaluate the spatial distribution of the background environmental outdoor gamma dose rates in Chihuahua City. This study also estimated the committed dose and the lifetime cancer risks of the population of this city. To determine the outdoor gamma dose rate in air, annual effective dose, and the lifetime cancer risk, 48 sampling points were randomly selected along the Chihuahua City. Outdoor gamma dose rate measurements were carried out by using a Geiger-Muller counter. At the same sites, 48 soil samples were taken to obtain the activity concentrations of {sup 226}Ra, {sup 232}Th, {sup 40}K and their terrestrial gamma dose rates. Radioisotope activity concentrations were determined by gamma spectrometry. Outdoor gamma dose rates ranged from 56 to 193 n Gy h{sup -1}. Results indicated that lifetime effective dose to inhabitants of Chihuahua City is in average of 19.8 mSv, resulting in a lifetime cancer risk of 0.001. In addition, the mean of activity concentrations in soil were 51.8, 73.1, and 1096.5 Bq kg{sup -1}, of {sup 226}Ra, {sup 232}Th and {sup 40}K, respectively. From the analysis of the spatial distribution of {sup 232}Th, {sup 226}Ra, and {sup 40}K is to north, to north-center, and to south of city, respectively. In conclusion, natural background gamma dose received by inhabitants of Chihuahua City is high and mainly due to geological characteristics of the zone. (Author)

  16. Lifetime Effective Dose Assessment Based on Background Outdoor Gamma Exposure in Chihuahua City, Mexico

    Directory of Open Access Journals (Sweden)

    Sergio Luevano-Gurrola

    2015-09-01

    Full Text Available Determining ionizing radiation in a geographic area serves to assess its effects on a population’s health. The aim of this study was to evaluate the spatial distribution of the background environmental outdoor gamma dose rates in Chihuahua City. This study also estimated the annual effective dose and the lifetime cancer risks of the population of this city. To determine the outdoor gamma dose rate in air, the annual effective dose and the lifetime cancer risk, 48 sampling points were randomly selected in Chihuahua City. Outdoor gamma dose rate measurements were carried out by using a Geiger-Müller counter. Outdoor gamma dose rates ranged from 113 to 310 nGy·h−1. At the same sites, 48 soil samples were taken to obtain the activity concentrations of 226Ra, 232Th and 40K and to calculate their terrestrial gamma dose rates. Radioisotope activity concentrations were determined by gamma spectrometry. Calculated gamma dose rates ranged from 56 to 193 nGy·h−1. Results indicated that the lifetime effective dose of the inhabitants of Chihuahua City is on average 19.8 mSv, resulting in a lifetime cancer risk of 0.001. In addition, the mean of the activity concentrations in soil were 52, 73 and 1097 Bq·kg−1, for 226Ra, 232Th and 40K, respectively. From the analysis, the spatial distribution of 232Th, 226Ra and 40K is to the north, to the north-center and to the south of city, respectively. In conclusion, the natural background gamma dose received by the inhabitants of Chihuahua City is high and mainly due to the geological characteristics of the zone. From the radiological point of view, this kind of study allows us to identify the importance of manmade environments, which are often highly variable and difficult to characterize.

  17. Lifetime Effective Dose Assessment Based on Background Outdoor Gamma Exposure in Chihuahua City, Mexico.

    Science.gov (United States)

    Luevano-Gurrola, Sergio; Perez-Tapia, Angelica; Pinedo-Alvarez, Carmelo; Carrillo-Flores, Jorge; Montero-Cabrera, Maria Elena; Renteria-Villalobos, Marusia

    2015-09-30

    Determining ionizing radiation in a geographic area serves to assess its effects on a population's health. The aim of this study was to evaluate the spatial distribution of the background environmental outdoor gamma dose rates in Chihuahua City. This study also estimated the annual effective dose and the lifetime cancer risks of the population of this city. To determine the outdoor gamma dose rate in air, the annual effective dose and the lifetime cancer risk, 48 sampling points were randomly selected in Chihuahua City. Outdoor gamma dose rate measurements were carried out by using a Geiger-Müller counter. Outdoor gamma dose rates ranged from 113 to 310 nGy·h(-1). At the same sites, 48 soil samples were taken to obtain the activity concentrations of (226)Ra, (232)Th and (40)K and to calculate their terrestrial gamma dose rates. Radioisotope activity concentrations were determined by gamma spectrometry. Calculated gamma dose rates ranged from 56 to 193 nGy·h(-1). Results indicated that the lifetime effective dose of the inhabitants of Chihuahua City is on average 19.8 mSv, resulting in a lifetime cancer risk of 0.001. In addition, the mean of the activity concentrations in soil were 52, 73 and 1097 Bq·kg(-1), for (226)Ra, (232)Th and (40)K, respectively. From the analysis, the spatial distribution of (232)Th, (226)Ra and (40)K is to the north, to the north-center and to the south of city, respectively. In conclusion, the natural background gamma dose received by the inhabitants of Chihuahua City is high and mainly due to the geological characteristics of the zone. From the radiological point of view, this kind of study allows us to identify the importance of manmade environments, which are often highly variable and difficult to characterize.

  18. Lifetime Effective Dose Assessment Based on Background Outdoor Gamma Exposure in Chihuahua City, Mexico

    Science.gov (United States)

    Luevano-Gurrola, Sergio; Perez-Tapia, Angelica; Pinedo-Alvarez, Carmelo; Carrillo-Flores, Jorge; Montero-Cabrera, Maria Elena; Renteria-Villalobos, Marusia

    2015-01-01

    Determining ionizing radiation in a geographic area serves to assess its effects on a population’s health. The aim of this study was to evaluate the spatial distribution of the background environmental outdoor gamma dose rates in Chihuahua City. This study also estimated the annual effective dose and the lifetime cancer risks of the population of this city. To determine the outdoor gamma dose rate in air, the annual effective dose and the lifetime cancer risk, 48 sampling points were randomly selected in Chihuahua City. Outdoor gamma dose rate measurements were carried out by using a Geiger-Müller counter. Outdoor gamma dose rates ranged from 113 to 310 nGy·h−1. At the same sites, 48 soil samples were taken to obtain the activity concentrations of 226Ra, 232Th and 40K and to calculate their terrestrial gamma dose rates. Radioisotope activity concentrations were determined by gamma spectrometry. Calculated gamma dose rates ranged from 56 to 193 nGy·h−1. Results indicated that the lifetime effective dose of the inhabitants of Chihuahua City is on average 19.8 mSv, resulting in a lifetime cancer risk of 0.001. In addition, the mean of the activity concentrations in soil were 52, 73 and 1097 Bq·kg−1, for 226Ra, 232Th and 40K, respectively. From the analysis, the spatial distribution of 232Th, 226Ra and 40K is to the north, to the north-center and to the south of city, respectively. In conclusion, the natural background gamma dose received by the inhabitants of Chihuahua City is high and mainly due to the geological characteristics of the zone. From the radiological point of view, this kind of study allows us to identify the importance of manmade environments, which are often highly variable and difficult to characterize. PMID:26437425

  19. Heavy metals in cow's milk and cheese produced in areas irrigated with waste water in Puebla, Mexico.

    Science.gov (United States)

    Castro-González, Numa Pompilio; Calderón-Sánchez, Francisco; Castro de Jesús, Jair; Moreno-Rojas, Rafael; Tamariz-Flores, José V; Pérez-Sato, Marcos; Soní-Guillermo, Eutiquio

    2018-03-01

    The aim of this work was to determine Ni, Cr, Cu, Zn, Pb, and As levels in raw milk and Oaxaca and ranchero type cheeses, produced in areas irrigated with waste water from Puebla in Mexico. Milk results showed a mean Pb level of 0.03 mg kg -1 , which is above the maximum limit as set by Codex Alimentarius and the European Commission standards. For As a mean value of 0.12 mg kg -1 in milk was obtained. Mean As and Pb levels in milk were below the Mexican standard. Milk whey and ranchero cheese had mean Pb levels of 0.07 and 0.11 mg kg -1 , respectively. As was higher in Oaxaca and ranchero cheese at 0.17 and 0.16 mg kg -1 , respectively. It was concluded that cheeses made from cow's milk from areas irrigated with waste water are contaminated with Pb and As, which may represent a health risk.

  20. Mexican Perspectives on Mexican-U.S. Relations

    Science.gov (United States)

    1993-04-01

    while serving in the United States military, working in the Bracero program and in American factories. By working with Americans, Mexicans learned that...Mexican government blames the problem on the United States. During the history of the Bracero Program (1942 -1964) 4.6 million Mexicans traveled to...and became familiar to Mexican migrants.ŕ The termination of the Bracero Program did not discourage Mexican agricultural workers from entering the

  1. Seasonal characterization of municipal solid waste (MSW) in the city of Chihuahua, Mexico.

    Science.gov (United States)

    Gómez, Guadalupe; Meneses, Montserrat; Ballinas, Lourdes; Castells, Francesc

    2009-07-01

    Management of municipal solid waste (MSW) has become a significant environmental problem, especially in fast-growing cities. The amount of waste generated increases each year and this makes it difficult to create solutions which due to the increase in waste generation year after year and having to identify a solution that will have minimum impact on the environment. To determine the most sustainable waste management strategy for Chihuahua, it is first necessary to identify the nature and composition of the city's urban waste. The MSW composition varied considerably depending on many factors, the time of year is one of them. Therefore, as part of our attempt to implement an integral waste management system in the city of Chihuahua, we conducted a study of the characteristics of MSW composition for the different seasons. This paper analyzes and compares the findings of the study of the characterization and the generation of solid waste from households at three different socio-economic levels in the city over three periods (April and August, 2006 and January, 2007). The average weight of waste generated in Chihuahua, taking into account all three seasons, was 0.592 kg capita(-1) day(-1). Our results show that the lowest income groups generated the least amount of waste. We also found that less waste was generated during the winter season. The breakdown for the composition of the waste shows that organic waste accounts for the largest proportion (45%), followed by paper (17%) and others (16%).

  2. Seasonal characterization of municipal solid waste (MSW) in the city of Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Gomez, Guadalupe; Meneses, Montserrat; Ballinas, Lourdes; Castells, Francesc

    2009-01-01

    Management of municipal solid waste (MSW) has become a significant environmental problem, especially in fast-growing cities. The amount of waste generated increases each year and this makes it difficult to create solutions which due to the increase in waste generation year after year and having to identify a solution that will have minimum impact on the environment. To determine the most sustainable waste management strategy for Chihuahua, it is first necessary to identify the nature and composition of the city's urban waste. The MSW composition varied considerably depending on many factors, the time of year is one of them. Therefore, as part of our attempt to implement an integral waste management system in the city of Chihuahua, we conducted a study of the characteristics of MSW composition for the different seasons. This paper analyzes and compares the findings of the study of the characterization and the generation of solid waste from households at three different socio-economic levels in the city over three periods (April and August, 2006 and January, 2007). The average weight of waste generated in Chihuahua, taking into account all three seasons, was 0.592 kg capita -1 day -1 . Our results show that the lowest income groups generated the least amount of waste. We also found that less waste was generated during the winter season. The breakdown for the composition of the waste shows that organic waste accounts for the largest proportion (45%), followed by paper (17%) and others (16%).

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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

  8. The Mexican oil industry

    International Nuclear Information System (INIS)

    Marcos-Giacoman, E.

    1991-01-01

    In the environment of growing domestic demand and enhanced international competitiveness, Petroleos Mexicanos (PEMEX)-the Mexican national oil company-faces the challenge of not only responding adequately to the rapid changes taking place in the Mexican economy, but making a significant contribution towards solid and stable growth. This paper reports that the relevant concern is how PEMEX is going to live up to these expectations. The Mexican oil industry, especially including the petrochemical sector, has great potential in terms of an ample domestic market as well as external foreign-currency-generating markets

  9. 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.

  10. 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.

  11. 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.

  12. 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...

  13. 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 ...

  14. 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...

  15. Determination of Rn222 in samples of well water and domicile of the cities of Chihuahua and Aldama, Mexico

    International Nuclear Information System (INIS)

    Villalba, L.; Colmenero S, L.; Montero C, M.E.

    2004-01-01

    The study of the content of dissolved Rn 222 is presented in underground water and of domicile of the cities of Chihuahua and Aldama of the State of Chihuahua. The existence of the Rn 222 in the underground waters comes from its constant production in the rocks of the terrestrial bark. It has been determined that the radon is a noble gas of more solubility in the water, this solubility induces high concentrations in underground water, as well as bigger risk to the health in the human body once ingested or inhaled. Of the 32 wells studied in the cities of Chihuahua and Aldama, the content of dissolved Rn 222 in the water of 22 of them is bigger than 11 Bq/l and of 73 studied samples of water of domiciles 47 show bigger values that 11 Bq/l. These radon contents are attributable to the uraniferous rocks present in the aquifers. (Author)

  16. 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

  17. 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 ...

  18. 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...

  19. 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...

  20. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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...

  5. 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...

  6. Prevalence of rheumatic diseases in Raramuri people in Chihuahua, Mexico: a community-based study.

    Science.gov (United States)

    Del Río Nájera, Danyella; Santana, Natalia; Peláez-Ballestas, Ingris; González-Chávez, Susana A; Quiñonez-Flores, Celia M; Pacheco-Tena, César

    2016-07-01

    This study aimed to determine the prevalence of musculoskeletal (MSK) pain and rheumatic diseases in the Raramuri population (also known as Tarahumaras) who are an indigenous group in the northern state of Chihuahua in Mexico. We used the Community-Oriented Program for Control of Rheumatic Diseases (COPCORD) methodology. An analytical cross-sectional study was conducted including indigenous Raramuri aged ≥18 years from communities settled in Chihuahua City. Subjects with positive MSK pain were evaluated by primary care physicians and rheumatologists. Demographic and occupational factors such as gender and job type associated with rheumatic disease were investigated. A total of 380 indigenous Raramuri (mean age 33.6 ± 13.1 years; 37.9 % male) were interviewed. Seventy-six individuals (20 %) reported MSK pain in the last 7 days. Pain intensity was reported as "severe" and "the most severe" in 30 % of the cases. Fifty-six individuals (14.7 %) reported pain in the past and 86 (22.6 %) had either past or current pain. The prevalence of rheumatic diseases was 10.5 %. Diagnosed diseases were osteoarthritis (6.6 %), low back pain (1.6 %), spondyloarthritis (0.8 %), rheumatoid arthritis (0.5 %), non-specific arthritis (0.5 %), rheumatic regional pain syndromes (0.3 %), and fibromyalgia (0.3 %). Rheumatic disease was associated with the following variables: age (odds ratio (OR) 1.04, 95 % confidence interval (CI) 1.02-1.08; p = 0.006), family history of rheumatic symptoms (OR 6.9; 95 % CI 2.6-18.7; p rheumatic disease prevention program in the Raramuri people in Chihuahua, Mexico.

  7. A concurrent exposure to arsenic and fluoride from drinking water in Chihuahua, Mexico.

    Science.gov (United States)

    González-Horta, Carmen; Ballinas-Casarrubias, Lourdes; Sánchez-Ramírez, Blanca; Ishida, María C; Barrera-Hernández, Angel; Gutiérrez-Torres, Daniela; Zacarias, Olga L; Saunders, R Jesse; Drobná, Zuzana; Mendez, Michelle A; García-Vargas, Gonzalo; Loomis, Dana; Stýblo, Miroslav; Del Razo, Luz M

    2015-04-24

    Inorganic arsenic (iAs) and fluoride (F-) are naturally occurring drinking water contaminants. However, co-exposure to these contaminants and its effects on human health are understudied. The goal of this study was examined exposures to iAs and F- in Chihuahua, Mexico, where exposure to iAs in drinking water has been associated with adverse health effects. All 1119 eligible Chihuahua residents (>18 years) provided a sample of drinking water and spot urine samples. iAs and F- concentrations in water samples ranged from 0.1 to 419.8 µg As/L and from 0.05 to 11.8 mg F-/L. Urinary arsenic (U-tAs) and urinary F- (U-F-) levels ranged from 0.5 to 467.9 ng As/mL and from 0.1 to 14.4 µg F-/mL. A strong positive correlation was found between iAs and F- concentrations in drinking water (rs = 0.741). Similarly, U-tAs levels correlated positively with U-F- concentrations (rs = 0.633). These results show that Chihuahua residents exposed to high iAs concentrations in drinking water are also exposed to high levels of F-, raising questions about possible contribution of F- exposure to the adverse effects that have so far been attributed only to iAs exposure. Thus, investigation of possible interactions between iAs and F- exposures and its related health risks deserves immediate attention.

  8. 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...

  9. Clinical and neuropathological findings of acute carbon monoxide toxicity in chihuahuas following smoke inhalation.

    Science.gov (United States)

    Kent, Marc; Creevy, Kate E; Delahunta, Alexander

    2010-01-01

    Three adult Chihuahuas were presented for evaluation after smoke inhalation during a house fire. All three dogs received supportive care and supplemental oxygen. After initial improvement, the dogs developed seizures. Despite anticonvulsant therapy and supportive care, the dogs died. The brains of two dogs were examined. Lesions were identified that were compatible with acute carbon monoxide (CO) toxicity. Lesions were confined to the caudate nucleus, the globus pallidus, and the substantia nigra bilaterally, as well as the cerebellum, cerebral cortex, and dorsal thalamus. This case report describes the clinicopathological sequelae in acute CO toxicity.

  10. Radon concentrations in ground and drinking water in the state of Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Villalba, L.; Colmenero Sujo, L.; Montero Cabrera, M.E.; Cano Jimenez, A.; Renteria Villalobos, M.; Delgado Mendoza, C.J.; Jurado Tenorio, L.A.; Davila Rangel, I.; Herrera Peraza, E.F.

    2005-01-01

    This paper reports 222 Rn concentrations in ground and drinking water of nine cities of Chihuahua State, Mexico. Fifty percent of the 114 sampled wells exhibited 222 Rn concentrations exceeding 11 Bq/L, the maximum contaminant level (MCL) recommended by the USEPA. Furthermore, around 48% (123 samples) of the tap-water samples taken from 255 dwellings showed radon concentrations over the MCL. There is an apparent correlation between total dissolved solids and radon concentration in ground-water. The high levels of 222 Rn found may be entirely attributed to the nature of aquifer rocks

  11. Radon concentrations in ground and drinking water in the state of Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Villalba, L. [Centro de Investigacion en Materiales Avanzados, S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, CP 31109 Chihuahua, Chih. (Mexico); Colmenero Sujo, L. [Centro de Investigacion en Materiales Avanzados, S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, CP 31109 Chihuahua, Chih. (Mexico); Instituto Tecnologico de Chihuahua II, Ave. de las Industrias 11101, Chihuahua, Chih. (Mexico); Montero Cabrera, M.E. [Centro de Investigacion en Materiales Avanzados, S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, CP 31109 Chihuahua, Chih. (Mexico)]. E-mail: elena.montero@cimav.edu.mx; Cano Jimenez, A. [Centro de Investigacion en Materiales Avanzados, S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, CP 31109 Chihuahua, Chih. (Mexico); Renteria Villalobos, M. [Centro de Investigacion en Materiales Avanzados, S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, CP 31109 Chihuahua, Chih. (Mexico); Delgado Mendoza, C.J. [Facultad de Ciencias Quimicas, Universidad Autonoma de Chihuahua, Ciudad Universitaria S/N, Chihuahua, Chih. (Mexico); Jurado Tenorio, L.A. [Facultad de Ciencias Quimicas, Universidad Autonoma de Chihuahua, Ciudad Universitaria S/N, Chihuahua, Chih. (Mexico); Davila Rangel, I. [Centro Regional de Estudios Nucleares, Universidad Autonoma de Zacatecas, Cipres 20, Zacatecas, Zac. (Mexico); Herrera Peraza, E.F. [Centro de Investigacion en Materiales Avanzados, S.C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, CP 31109 Chihuahua, Chih. (Mexico)

    2005-07-01

    This paper reports {sup 222}Rn concentrations in ground and drinking water of nine cities of Chihuahua State, Mexico. Fifty percent of the 114 sampled wells exhibited {sup 222}Rn concentrations exceeding 11 Bq/L, the maximum contaminant level (MCL) recommended by the USEPA. Furthermore, around 48% (123 samples) of the tap-water samples taken from 255 dwellings showed radon concentrations over the MCL. There is an apparent correlation between total dissolved solids and radon concentration in ground-water. The high levels of {sup 222}Rn found may be entirely attributed to the nature of aquifer rocks.

  12. Radon concentrations in ground and drinking water in the state of Chihuahua, Mexico.

    Science.gov (United States)

    Villalba, L; Colmenero Sujo, L; Montero Cabrera, M E; Cano Jiménez, A; Rentería Villalobos, M; Delgado Mendoza, C J; Jurado Tenorio, L A; Dávila Rangel, I; Herrera Peraza, E F

    2005-01-01

    This paper reports (222)Rn concentrations in ground and drinking water of nine cities of Chihuahua State, Mexico. Fifty percent of the 114 sampled wells exhibited (222)Rn concentrations exceeding 11Bq/L, the maximum contaminant level (MCL) recommended by the USEPA. Furthermore, around 48% (123 samples) of the tap-water samples taken from 255 dwellings showed radon concentrations over the MCL. There is an apparent correlation between total dissolved solids and radon concentration in ground-water. The high levels of (222)Rn found may be entirely attributed to the nature of aquifer rocks.

  13. 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....

  14. 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.

  15. [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.

  16. 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.

  17. 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.

  18. 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....

  19. 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.

  20. 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.

  1. 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.

  2. Prevalencia de displasia y cáncer cervicouterino y factores asociados en el Hospital Central de Chihuahua, México

    OpenAIRE

    Ivonne Salas-Urrutia; Eyra Alejandra Villalobos; Brenda Lizeth Ramírez-Vega

    2006-01-01

    Objetivos: Los objetivos del presente estudio fueron determinar la prevalencia y los factores de riesgo asociados a cáncer cervicouterino en; las mujeres que acuden al Hospital Central de Chihuahua en el 2004 ya que no se cuenta registros de esta entidad en la ciudad de Chihuahua.; Material y Métodos: Se realizó un estudio observacional, transversal, donde se incluyó a mujeres que demandaron realizarse la citología; cervical en el Hospital Central del Estado de Chihuahua, en el año 2...

  3. 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.

  4. Arsenic in freshwater fish in the Chihuahua County water reservoirs (Mexico).

    Science.gov (United States)

    Nevárez, Myrna; Moreno, Myriam Verónica; Sosa, Manuel; Bundschuh, Jochen

    2011-01-01

    Water reservoirs in Chihuahua County, Mexico, are affected by some punctual and non-punctual geogenic and anthropogenic pollution sources; fish are located at the top of the food chain and are good indicators for the ecosystems pollution. The study goal was to: (i) determine arsenic concentration in fish collected from the Chuviscar, Chihuahua, San Marcos and El Rejon water reservoirs; (ii) to assess if the fishes are suitable for human consumption and (iii) link the arsenic contents in fish with those in sediment and water reported in studies made the same year for these water reservoirs. Sampling was done in summer, fall and winter. The highest arsenic concentration in the species varied through the sampling periods: Channel catfish (Ictalurus punctatus) with 0.22 ± 0.15 mg/kg dw in winter and Green sunfish (Lepomis cyanellus) with 2.00 ± 0.15 mg/kg dw in summer in El Rejon water reservoir. A positive correlation of arsenic contents was found through all sampling seasons in fish samples and the samples of sediment and water. The contribution of the weekly intake of inorganic arsenic, based on the consumption of 0.245 kg fish muscles/body weight/week was found lower than the acceptable weekly intake of 0.015 mg/kg/body weight for inorganic arsenic suggested by FAO/WHO.

  5. La vivienda nueva en la ciudad de Chihuahua: oferta y demanda

    Directory of Open Access Journals (Sweden)

    María de Lourdes Romo-Aguilar

    2012-01-01

    Full Text Available El objetivo del presente artículo es analizar el papel del gobierno y del mercado inmobiliario en relación con la disponibilidad de vivienda nueva en la ciudad de Chihuahua en el periodo 2000-2005, no sólo en términos cuantitativos sino también en calidad en cuanto a que tenga las características que le permitan satisfacer las necesidades básicas de las familias, como lo define la agenda internacional denominada Habitat, éstas son: espacio suficiente, seguridad y disponibilidad de servicios, entre otros. Para ello, este trabajo se divide en seis apartados: 1 apuntes teórico-conceptuales sobre la vivienda; 2 desarrollo institucional de atención a la vivienda en México; 3 dinámica de crecimiento de la ciudad de Chihuahua; 4 características de la vivienda tradicional y nueva; 5 oferta de vivienda nueva para el caso particular, y 6 demanda de vivienda. Finalmente se presentan las conclusiones sobre el tema.

  6. Survival and sprouting responses of Chihuahua Pine after the Rodeo-Chediski Fire on the Mogollon Rim, Arizona

    Science.gov (United States)

    Kenneth H. Baumgartner; Peter Z. Fule

    2007-01-01

    Chihuahua pines (Pinus leiophylla Schiede and Deppe var. chihuahuana Engelmann) were surveyed on 11 study plots on the Mogollon Rim in east central Arizona to compare characteristics of trees that sprouted from the base or root collar after the Rodeo-Chediski fire with those of trees that did not sprout. The differences in trees...

  7. 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...

  8. 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...

  9. 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...

  10. 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...

  11. 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...

  12. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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%.

  18. 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

  19. 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...

  20. What's Values Got to Do with It? Thriving among Mexican/Mexican American College Students

    Science.gov (United States)

    Morgan Consoli, Melissa L.; Llamas, Jasmín; Consoli, Andrés J.

    2016-01-01

    The authors examined traditional Mexican/Mexican American and perceived U.S. mainstream cultural values as predictors of thriving. One hundred twenty-four (37 men, 87 women) self-identified Mexican/Mexican American college students participated in the study. The traditional Mexican/Mexican American cultural values of family support and religion…

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Mexican Folkart for Children.

    Science.gov (United States)

    Dominguez, Graciela; And Others

    Directions, suggested materials, and illustrations are given for making paper mache pinatas and masks, cascarones, Ojos de Dios, maracas, dresser scarf embroidery, burlap murals, yarn designs, paper plate trays, paper cut designs, the poppy, sarape aprons, and paper Mexican dolls. Filled with candy and broken, the pinata is used on most Mexican…

  6. Mexican Identification. Project Mexico.

    Science.gov (United States)

    Castellano, Rita

    This document presents an outline and teacher's guide for a community college-level teaching module in Mexican identification, designed for students in introductory courses in the social sciences. Although intended specifically for cultural anthropology, urban anthropology, comparative social organization and sex roles in cross-cultural…

  7. 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...

  8. 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.

  9. 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)

  10. 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.

  11. Investigation of the radioactivity in air, water and soil in the Estado de Chihuahua; Investigacion de la radiactividad en aire, agua y suelo en el Estado de Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Montero C, M.E.; Renteria V, M.; Herrera P, E.F.; Villalba, M.L. [Centro de Investigacion en Materiales Avanzados, S. C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, C.P. 31109, Chihuahua (Mexico); Colmenero S, L.H. [CIMAV e Instituto Tecnologico de Chihuahua, Av. de las Industrias 11101, Chihuahua (Mexico)]. e-mail: elena.montero@cimav.edu.mx

    2004-07-01

    The results of the determinations of activities of the series of U-238, Th-232 and the K-40 in soils, of the Rn-222 in the air of the domiciles, and in underground water are presented, as well as the total uranium activity in underground water, product of an extensive sampling in the state of Chihuahua. In two of the aquifers a positive correlation was obtained among the concentration of total uranium and the Rn-222 dissolved in the water of each well. Also it was finds a positive tendency among the averages of the concentration of U-238 in the soil and of the concentration of Rn-222 in the air of the domiciles in different towns, and among the averages of the concentration of U-238 in the floor and of the concentration of the Rn-222 dissolved in the well water in different aquifer. It is suggested that the constitution for rocks more or less uraniferous of the alluvial valleys gives explanation to the observed correlations. (Author)

  12. 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...

  13. 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...

  14. 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...

  15. Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

    Directory of Open Access Journals (Sweden)

    Rojas-Nery, E.

    2015-12-01

    Full Text Available In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese, emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese.Para modificar el perfil de ácidos grasos de los quesos tipo panela (queso fresco popular en México, se utilizó aceite de soja emulsionado con aislado de proteína de soja y diferentes carrageninas (iota, kappa o lambda como sustituto de la grasa. Reemplazar la grasa de la leche en el queso tipo panela resultó en mayor rendimiento quesero y mayor contenido de humedad, además de una concomitante menor fase grasa y mayor contenido de proteína, debido al aislado de proteína de soja en el aceite de soja emulsionado. La sustitución de la grasa dio como resultado una textura más dura, pero menos cohesiva, elástica y resiliente, donde estas diferencias podrían ser atribuidas a la interacción especifica entre carrageninas-caseinas en la matriz coagulada del queso. El análisis de FTIR muestra que reemplazar la grasa de la leche cambia el perfil de ácidos grasos, también en función del tipo de carragenina empleado. Las emulsiones con lambda carrageninas mejoraron la retención de humedad y mantuvieron las

  16. 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...

  17. 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.

  18. Uranium in the Surrounding of San Marcos-Sacramento River Environment (Chihuahua, Mexico)

    Science.gov (United States)

    Rentería-Villalobos, Marusia; Cortés, Manuel Reyes; Mantero, Juan; Manjón, Guillermo; García-Tenorio, Rafael; Herrera, Eduardo; Montero-Cabrera, Maria Elena

    2012-01-01

    The main interest of this study is to assess whether uranium deposits located in the San Marcos outcrops (NW of Chihuahua City, Mexico) could be considered as a source of U-isotopes in its surrounding environment. Uranium activity concentrations were determined in biota, ground, and surface water by either alpha or liquid scintillation spectrometries. Major ions were analyzed by ICP-OES in surface water and its suspended matter. For determining uranium activity in biota, samples were divided in parts. The results have shown a possible lixiviation and infiltration of uranium from geological substrate into the ground and surface water, and consequently, a transfer to biota. Calculated annual effective doses by ingestion suggest that U-isotopes in biota could not negligibly contribute to the neighboring population dose. By all these considerations, it is concluded that in this zone there is natural enhancement of uranium in all environmental samples analyzed in the present work. PMID:22536148

  19. Social acceptability urban form and sustainability in urban neighborhoods in Ciudad Juárez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Claudia Gabriela Vargas Fernández

    2016-11-01

    Full Text Available In the field of urban planning, questioning around sustainability and the possibility of sustainable urban planning has led to a new set of approaches and discussions that impact studies on urban form and sustainable livelihoods. This approach characterized the work presented by Mike Jenks and Colin Jones (2010, Dimensions of the Sustainable City, where a set of variables are presented about urban sustainability from the neighbourhood level of analysis. In that sense, this article proposes the analysis of three social housing neighborhoods in Ciudad Juárez, Chihuahua, México, integrating aspects of urban form and social acceptability, in order to understand the relationship between the physical and sociocultural dimensions of the concept of urban sustainability.

  20. La investigación educativa en Chihuahua, campo de oportunidades

    Directory of Open Access Journals (Sweden)

    Jesús Adolfo Trujillo Holguín

    2016-10-01

    Full Text Available El crecimiento que experimenta el campo de la investigación educativa en el estado de Chihuahua, durante los últimos años, es notorio. Las y los investigadores locales ocupan espacios académicos en redes y grupos de investigación nacionales e internacionales, se incorporan al Sistema Nacional de Investigadores (SNI, compiten por recursos en programas públicos de apoyo a la investigación científica, participan en congresos y encuentros de investigación más allá de las fronteras estatales, organizan y promueven congresos para atraer investigadores de distintas latitudes, publican libros y artículos y –en suma– son protagonistas del quehacer investigativo del país.

  1. DEL NEOCORPORATIVISMO A NIVEL FABRIL MAQUILADORAS Y SINDICATOS EN LA CIUDAD DE CHIHUAHUA, MÉXICO

    Directory of Open Access Journals (Sweden)

    Patricia Ravelo

    2000-01-01

    Full Text Available En este ensayo buscamos responder una pregunta: ¿Existe en las maquiladoras de exportación de la ciudad de Chihuahua, en el norte industrializado de México, una nueva relación entre el trabajo y el capital, un vínculo neocorporativo? Para dilucidar esta cuestión abordamos varias dimensiones de tal relación entre trabajo y capital: organización del trabajo y empleo; proceso de trabajo; salario; prestaciones sindicales y regresión de derechos. Es una visión pesimista sobre estas relaciones en los "nuevos" contextos de industrialización, pero que, con todo, alcanza a ver un futuro más promisorio para el trabajo.

  2. Exposure Assessment to Environmental Chemicals in Children from Ciudad Juarez, Chihuahua, Mexico.

    Science.gov (United States)

    Ochoa-Martinez, Angeles C; Orta-Garcia, Sandra T; Rico-Escobar, Edna M; Carrizales-Yañez, Leticia; Del Campo, Jorge D Martin; Pruneda-Alvarez, Lucia G; Ruiz-Vera, Tania; Gonzalez-Palomo, Ana K; Piña-Lopez, Iris G; Torres-Dosal, Arturo; Pérez-Maldonado, Ivan N

    2016-05-01

    It has been demonstrated that the human biomonitoring of susceptible populations is a valuable method for the identification of critical contaminants. Therefore, the purpose of this study was to assess the exposure profile for arsenic (As), lead (Pb), mercury (Hg), 1-hydroxypyrene (1-OHP), 1,1-bis(p-chlorophenyl)-2,2,2-trichloroethane (DDT), 1,1-dichloro-2,2-bis(p-chlorophenyl) ethylene (DDE), polybrominated diphenyl ethers (PBDEs), and polychlorinated biphenyls (PCBs) in children living in Ciudad Juarez, Chihuahua, Mexico (a major manufacturing center in Mexico). In 2012, we evaluated a total of 135 healthy children living in Ciudad Juarez since birth. The total PBDEs levels ranged from nondetectable (exposure levels to chemicals analyzed in the children living in the study community. Therefore, a biomonitoring program for the surveillance of the child population in Ciudad Juarez is necessary.

  3. Del neocorporativismo a nivel fabril maquiladoras y sindicatos en la ciudad de chihuahua, México

    Directory of Open Access Journals (Sweden)

    Sergio Sánchez

    2000-04-01

    Full Text Available En este ensayo buscamos responder una pregunta: ¿Existe en las maquiladoras de exportación de la ciudad de Chihuahua, en el norte industrializado de México, una nueva relación entre el trabajo y el capital, un vínculo neocorporativo? Para dilucidar esta cuestión abordamos varias dimensiones de tal relación entre trabajo y capital: organización del trabajo y empleo; proceso de trabajo; salario; prestaciones sindicales y regresión de derechos. Es una visión pesimista sobre estas relaciones en los “nuevos” contextos de industrialización, pero que, con todo, alcanza a ver un futuro más promisorio para el trabajo.

  4. Investigación educativa: la experiencia en el estado de Chihuahua

    Directory of Open Access Journals (Sweden)

    Evangelina Cervantes Holguín

    2016-04-01

    Full Text Available Este ensayo tiene como propósito recuperar las experiencias de investigación de los académicos e instituciones superiores establecidas en la región. Asimismo, permite conocer el estado que guarda esta actividad intelectual y el desarrollo que ha tenido el campo de la educación en el estado de Chihuahua. De manera concreta se establecen cuatro etapas: antecedentes, primeras experiencias de investigación (1984 a 1990; cambios y desafíos (1990 al 2000; crecimiento (2000 al 2009 y apertura y expansión (2009. En esta última fase, se destaca la pertinencia de la Rediech como espacio para generar, desarrollar, fortalecer y difundir la actividad investigativa en esta entidad.

  5. 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.

  6. 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...

  7. 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

  8. Wind Transport of Radionuclide- Bearing Dust, Peña Blanca, Chihuahua, Mexico

    Science.gov (United States)

    Velarde, R.; Goodell, P. C.; Gill, T. E.; Arimoto, R.

    2007-05-01

    This investigation evaluates radionuclide fractionation during wind erosion of high-grade uranium ore storage piles at Peña Blanca (50km north of Chihuahua City), Chihuahua, Mexico. The aridity of the local environment promotes dust resuspension by high winds. Although active operations ceased in 1983, the Peña Blanca mining district is one of Mexico`s most important uranium ore reserves. The study site contains piles of high grade ore, left loose on the surface, and separated by the specific deposits from which they were derived (Margaritas, Nopal I, and Puerto I). Similar locations do not exist in the United States, since uranium mining sites in the USA have been reclaimed. The Peña Blanca site serves as an analog for the Yucca Mountain project. Dust deposition is collected at Peña Blanca with BSNE sediment catchers (Fryrear, 1986) and marble dust traps (Reheis, 1999). These devices capture windblown sediment; subsequently, the sample data will help quantify potentially radioactive short term field sediment loss from the repository surface and determine sediment flux. Aerosols and surface materials will be analyzed and radioactivity levels established utilizing techniques such as gamma spectroscopy. As a result, we will be able to estimate how much radionuclide contaminated dust is being transported or attached geochemically to fine grain soils or minerals (e.g., clays or iron oxides). The high-grade uranium-bearing material is at secular equilibrium, thus the entire decay series is present. Of resulting interest is not only the aeolian transport of uranium, but also of the other daughter products. These studies will improve our understanding of geochemical cycling of radionuclides with respect to sources, transport, and deposition. The results may also have important implications for the geosciences and homeland security, and potential applications to public health. Funding for this project is provided in part via a NSF grant to Arimoto.

  9. Coliform and Metal Contamination in Lago de Colina, a Recreational Water Body in Chihuahua State, Mexico

    Science.gov (United States)

    Rubio-Arias, Hector; Rey, Nora I.; Quintana, Rey M.; Nevarez, G. Virginia; Palacios, Oskar

    2011-01-01

    Lago de Colina (Colina Lake) is located about 180 km south of the city of Chihuahua (Mexico), and during the Semana Santa (Holy Week) vacation period its recreational use is high. The objective of this study was to quantify coliform and heavy metal levels in this water body before and after the Holy Week vacation period in 2010. Twenty sampling points were randomly selected and two water samples were collected at each point near the surface (0.30 m) and at 1 m depth. After the Holy Week vacation the same twenty points were sampled at the same depths. Therefore, a total 80 water samples were analyzed for fecal and total coliforms and levels of the following metals: Al, As, B, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Se, Si and Zn. It was hypothesized that domestic tourism contaminated this water body, and as a consequence, could have a negative impact on visitor health. An analysis of variance (ANOVA) study was performed for each element and its interactions considering a factorial design where factor A was sample date and factor B was sample depth. Fecal coliforms were only detected at eight sampling points in the first week, but after Holy Week, both fecal and total coliforms were detected at most sampling points. The concentrations of Al, B, Na, Ni and Se were only statistically different for factor A. The levels of Cr, Cu, K and Mg was different for both date and depth, but the dual factor interaction was not significant. The amount of Ca and Zn was statistically different due to date, depth and their interaction. No significant differences were found for any factor or the interaction for the elements As, Fe and Mn. Because of the consistent results, it is concluded that local tourism is contaminating the recreational area of Colina Lake, Chihuahua, Mexico. PMID:21776236

  10. Coliform and Metal Contamination in Lago de Colina, a Recreational Water Body in Chihuahua State, Mexico

    Directory of Open Access Journals (Sweden)

    Hector Rubio-Arias

    2011-06-01

    Full Text Available Lago de Colina (Colina Lake is located about 180 km south of the city of Chihuahua (Mexico, and during the Semana Santa (Holy Week vacation period its recreational use is high. The objective of this study was to quantify coliform and heavy metal levels in this water body before and after the Holy Week vacation period in 2010. Twenty sampling points were randomly selected and two water samples were collected at each point near the surface (0.30 m and at 1 m depth. After the Holy Week vacation the same twenty points were sampled at the same depths. Therefore, a total 80 water samples were analyzed for fecal and total coliforms and levels of the following metals: Al, As, B, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Se, Si and Zn. It was hypothesized that domestic tourism contaminated this water body, and as a consequence, could have a negative impact on visitor health. An analysis of variance (ANOVA study was performed for each element and its interactions considering a factorial design where factor A was sample date and factor B was sample depth. Fecal coliforms were only detected at eight sampling points in the first week, but after Holy Week, both fecal and total coliforms were detected at most sampling points. The concentrations of Al, B, Na, Ni and Se were only statistically different for factor A. The levels of Cr, Cu, K and Mg was different for both date and depth, but the dual factor interaction was not significant. The amount of Ca and Zn was statistically different due to date, depth and their interaction. No significant differences were found for any factor or the interaction for the elements As, Fe and Mn. Because of the consistent results, it is concluded that local tourism is contaminating the recreational area of Colina Lake, Chihuahua, Mexico.

  11. Coliform and metal contamination in Lago de Colina, a recreational water body in Chihuahua State, Mexico.

    Science.gov (United States)

    Rubio-Arias, Hector; Rey, Nora I; Quintana, Rey M; Nevarez, G Virginia; Palacios, Oskar

    2011-06-01

    Lago de Colina (Colina Lake) is located about 180 km south of the city of Chihuahua (Mexico), and during the Semana Santa (Holy Week) vacation period its recreational use is high. The objective of this study was to quantify coliform and heavy metal levels in this water body before and after the Holy Week vacation period in 2010. Twenty sampling points were randomly selected and two water samples were collected at each point near the surface (0.30 m) and at 1 m depth. After the Holy Week vacation the same twenty points were sampled at the same depths. Therefore, a total 80 water samples were analyzed for fecal and total coliforms and levels of the following metals: Al, As, B, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Se, Si and Zn. It was hypothesized that domestic tourism contaminated this water body, and as a consequence, could have a negative impact on visitor health. An analysis of variance (ANOVA) study was performed for each element and its interactions considering a factorial design where factor A was sample date and factor B was sample depth. Fecal coliforms were only detected at eight sampling points in the first week, but after Holy Week, both fecal and total coliforms were detected at most sampling points. The concentrations of Al, B, Na, Ni and Se were only statistically different for factor A. The levels of Cr, Cu, K and Mg was different for both date and depth, but the dual factor interaction was not significant. The amount of Ca and Zn was statistically different due to date, depth and their interaction. No significant differences were found for any factor or the interaction for the elements As, Fe and Mn. Because of the consistent results, it is concluded that local tourism is contaminating the recreational area of Colina Lake, Chihuahua, Mexico.

  12. 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.

  13. 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.

  14. Contaminated Mexican steel incident

    International Nuclear Information System (INIS)

    1985-01-01

    This report documents the circumstances contributing to the inadvertent melting of cobalt 60 (Co-60) contaminated scrap metal in two Mexican steel foundries and the subsequent distribution of contaminated steel products into the United States. The report addresses mainly those actions taken by US Federal and state agencies to protect the US population from radiation risks associated with the incident. Mexico had much more serious radiation exposure and contamination problems to manage. The United States Government maintained a standing offer to provide technical and medical assistance to the Mexican Government. The report covers the tracing of the source to its origin, response actions to recover radioactive steel in the United States, and return of the contaminated materials to Mexico. The incident resulted in significant radiation exposures within Mexico, but no known significant exposure within the United States. Response to the incident required the combined efforts of the Nuclear Regulatory Commission (NRC), Department of Energy, Department of Transportation, Department of State, and US Customs Service (Department of Treasury) personnel at the Federal level and representatives of all 50 State Radiation Control Programs and, in some instances, local and county government personnel. The response also required a diplomatic interface with the Mexican Government and cooperation of numerous commercial establishments and members of the general public. The report describes the factual information associated with the event and may serve as information for subsequent recommendations and actions by the NRC. 8 figures

  15. 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

  16. 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.

  17. PBDEs, PCBs, and DDE in eggs and their impacts on aplomado falcons (Falco femoralis) from Chihuahua and Veracruz, Mexico.

    Science.gov (United States)

    Mora, M A; Baxter, C; Sericano, J L; Montoya, A B; Gallardo, J C; Rodríguez-Salazar, J R

    2011-12-01

    Eggs from aplomado falcons (Falco femoralis septentrionalis) nesting in Chihuahua and Veracruz, Mexico, were analyzed for organochlorine pesticides, PCBs, and PBDEs. p,p'-DDE was the only organochlorine found in all eggs at concentrations ranging from 0.13 to 7.85 μg/g wet weight. PCBs ranged from 0.04 to 2.80 μg/g wet weight and PBDEs from 62 to 798 ng/g lipid weight. DDE concentrations in eggs were not significantly different among regions; however, PCBs were significantly greater (P = 0.015) in Tinaja Verde, Chihuahua than in the other three regions. Also, PBDEs were significantly higher (P Mexico. Copyright © 2011 Elsevier Ltd. All rights reserved.

  18. Geochemistry of the thermal springs from Piedras de Lumbre Zone, Chihuahua, Mexico; Geoquimica de los manantiales termales de la zona de Piedras de Lumbre, Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Tello Hinojosa, Enrique [Gerencia de Proyectos Geotermoelectricos de la Comision Federal de Electricidad, Morelia (Mexico)

    1996-01-01

    Chemical analysis of water produced by 12 hot springs in the geothermal areas of Recubichi and Piedras de Lumbre, Chihuahua, Mexico were carried out in order to establish the geochemical characteristic of the groundwater and to know their interaction with deeper geothermal fluids. We made two sampling of water and gases in 1984 and 1995. The chemical composition of waters produced by the springs is of sulfate alkaline type. It was found, according to the Na:K:Mg relative content that most hot springs are located in the partial equilibrium zone, whereas the lowest temperature hot springs shift toward the groundwaters domain. The temperature estimated from gas geothermometry was 187 degrees celsius. It was found that the He has a deep origin, whereas the N{sub 2} is of atmospheric origin. Methane was not detected, suggesting that equilibria between gases and the liquid phase was reached at temperatures over 150 degrees celsius. The chemical compositions for the springs at Recubichi and Piedras de Lumbre zones are similar, so, it suggests that they have the same origin. The water quality of the springs for agricultural use, is classified between C2-S2 and C2-S3 types, that suggest that this water can be used for irrigation. The arsenic element was not detected and the concentration for the boron element is lower that 0.175 ppm. [Espanol] Los analisis quimicos de agua de 12 manantiales y 4 fumarolas de las zonas de Recubichi y Piedras de Lumbre, Chihuahua, Mexico fueron estudiados con el fin de conocer las caracteristicas geoquimicas del acuifero somero y su interaccion con fluidos geotermicos. Se realizaron 2 muestreos tanto de agua como de gases en 1984 y 1995. En ambos muestreos se encontro que la composicioon quimica del agua de todos los manantiales es del tipo sulfatado-sodico. De acuerdo con el contenido relativo de Na:K:Mg el agua de los manantiales mas calientes (93 grados celsius), se ubica en la zona de equilibrio parcial, mientras que en los de menor

  19. Geochemistry of the thermal springs from San Antonio El Bravo zone, Chihuahua, Mexico; Geoquimica de manantiales termales de la zona de San Antonio El Bravo, Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Tello Hinojosa, Enrique [Gerencia de Proyectos Geotermoelectricos de la Comision Federal de Electricidad, Morelia (Mexico)

    1996-05-01

    Isotopic and chemical analysis o water produced by 14 springs in the San Antonio El Bravo, Chihuahua, Mexico geothermal area, were carried out in order to establish the geochemical characteristics of the groundwater and to know their interaction with deeper geothermal fluids. We made two samplings of water and gases in 1984 and 1995. The chemical composition of waters produced by the springs in of sodium-bicarbonate-chloride type. It was found, according to the Na:K:Mg relative content, that most hot springs are located in the partial equilibrium zone, whereas the lowest temperature hot springs shift toward the groundwaters domain. The temperature estimated from gas geothermometry was 129 degrees celsius. The isotopic composition at Ojo Caliente and Infiernito springs presents enrichment in {delta}{sup 18}O, product rock-water interaction at high temperature. The Agua Roque spring is located in the line of meteoric waters. Analysis of metals was carried out too, the concentration of gold element is 0.09 mg/l in Ojo Caliente and Infiernito springs, whereas silver, aluminum and iron elements were not detected. The water quality of the springs for agricultural use, is classified between C2-S1, C3-S1, C3- S2, C4-S3 and C4-S4 types, that suggests that only the water from Agua Roque can be used for irrigation. The arsenic element was not detected but the concentration of the boron element is high for irrigation use (2.39 ppm). [Espanol] Los analisis quimicos e isotopicos de agua de 14 manantiales de la zona de San Antonio El Bravo. Chihuahua, Mexico, fueron realizados con el fin de conocer las caracteristicas geoquimicas del acuifero somero y su interaccion con fluidos geotermicos. Se realizaron 2 muestreos tanto de agua como de gases en 1984 y 1995. En ambos muestreos se encontro que la composicion quimica del agua de todos los manantiales es del tipo bicarbonatado-clorurado-sodico. De acuerdo con el contenido relativo de Na:K:Mg el agua de los manantiales mas calientes

  20. Crustal deformation and seismic measurements in the region of McDonald Observatory, West Texas. [Texas and Northern Chihuahua, Mexico

    Science.gov (United States)

    Dorman, H. J.

    1981-01-01

    The arrival times of regional and local earthquakes and located earthquakes in the Basin and Range province of Texas and in the adjacent areas of Chihuahua, Mexico from January 1976 to August 1980 at the UT'NASA seismic array are summarized. The August 1931 Texas earthquake is reevaluated and the seismicity and crustal structure of West Texas is examined. A table of seismic stations is included.

  1. Examiner's finger-mounted near-infrared spectroscopy is feasible to analyze cerebral and skeletal muscle oxygenation in conscious Chihuahuas

    Science.gov (United States)

    Hiwatashi, Keisuke; Doi, Kimiaki; Mizuno, Risuke; Yokosuka, Makoto

    2017-02-01

    To measure regional saturation of oxygen (rSO2) of hemoglobin and total hemoglobin index (HbI) in the brain (through the molera of the head) and skeletal muscle (musculus gracilis) of conscious Chihuahua dogs using an examiner's finger-mounted near-infrared spectroscopy (NIRS) device, Toccare, we investigated brain and skeletal muscle NIRS in 48 Chihuahuas without severe disease. To measure rSO2 and total HbI, a Toccare probe was placed on the molera of the head and musculus gracilis of each dog for real-time recording. Stable NIRS values were obtained within 10 s. We also examined the effect of anesthesia on rSO2 and total HbI of a Chihuahua. Cerebral rSO2 values (59%±7%) were significantly lower than those obtained at femoral regions (67%±6%), whereas total HbI values in the brain (0.38±0.09) were significantly higher than those of the musculus gracilis (0.20±0.05). Sedation with a combination of medetomidine and ketamine decreased cerebral rSO2 along with a corresponding reduction in heart rate. Sevoflurane anesthesia with 100% O2 maintained rSO2 in the brain with an even lower heart rate. In conclusions, we measured brain and skeletal muscle rSO2 of hemoglobin in conscious Chihuahuas using a newly developed NIRS device, Toccare, and found that changes in cerebral oxygenation levels were associated with administration of anesthetics.

  2. Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico

    Directory of Open Access Journals (Sweden)

    L. R. Rivera-Rangel

    2018-01-01

    Full Text Available Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the processes and fatty acids’ profile of the resulting extracts. Gas chromatography coupled with mass spectrometry (GC-MS was used to identify and determine the composition percentage of fatty acids present in pecan nuts oils extracted. The results obtained show that higher oil extraction yields were obtained by Soxhlet method with hexane (69.90% in Wichita varieties. Wichita, Western Schley, and Native pecan nuts from Chihuahua are rich in PUFA (polyunsaturated fatty acids and MUFA (monounsaturated fatty acids and have low levels of SFA (saturated fatty acids. The predominant fatty acid present in all pecan nuts oils was linoleic acid followed by oleic acid. Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities. The results from this study suggest that there are statistically significant differences in the chemical composition of the pecan nuts oils extracted from the varieties cultured in Chihuahua, Mexico, and those cultivated in other regions of the world.

  3. Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico

    Science.gov (United States)

    Rivera-Rangel, L. R.; Aguilera-Campos, K. I.; García-Triana, A.; Ayala-Soto, J. G.; Chavez-Flores, D.

    2018-01-01

    Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the processes and fatty acids' profile of the resulting extracts. Gas chromatography coupled with mass spectrometry (GC-MS) was used to identify and determine the composition percentage of fatty acids present in pecan nuts oils extracted. The results obtained show that higher oil extraction yields were obtained by Soxhlet method with hexane (69.90%) in Wichita varieties. Wichita, Western Schley, and Native pecan nuts from Chihuahua are rich in PUFA (polyunsaturated fatty acids) and MUFA (monounsaturated fatty acids) and have low levels of SFA (saturated fatty acids). The predominant fatty acid present in all pecan nuts oils was linoleic acid followed by oleic acid. Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities. The results from this study suggest that there are statistically significant differences in the chemical composition of the pecan nuts oils extracted from the varieties cultured in Chihuahua, Mexico, and those cultivated in other regions of the world. PMID:29610686

  4. Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico.

    Science.gov (United States)

    Rivera-Rangel, L R; Aguilera-Campos, K I; García-Triana, A; Ayala-Soto, J G; Chavez-Flores, D; Hernández-Ochoa, L

    2018-01-01

    Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the processes and fatty acids' profile of the resulting extracts. Gas chromatography coupled with mass spectrometry (GC-MS) was used to identify and determine the composition percentage of fatty acids present in pecan nuts oils extracted. The results obtained show that higher oil extraction yields were obtained by Soxhlet method with hexane (69.90%) in Wichita varieties. Wichita, Western Schley, and Native pecan nuts from Chihuahua are rich in PUFA (polyunsaturated fatty acids) and MUFA (monounsaturated fatty acids) and have low levels of SFA (saturated fatty acids). The predominant fatty acid present in all pecan nuts oils was linoleic acid followed by oleic acid. Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities. The results from this study suggest that there are statistically significant differences in the chemical composition of the pecan nuts oils extracted from the varieties cultured in Chihuahua, Mexico, and those cultivated in other regions of the world.

  5. 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.

  6. 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

  7. 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....

  8. [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.

  9. 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 ...

  10. 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.

  11. 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.

  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. Knowledge and use of edible mushrooms in two municipalities of the Sierra Tarahumara, Chihuahua, Mexico.

    Science.gov (United States)

    Quiñónez-Martínez, Miroslava; Ruan-Soto, Felipe; Aguilar-Moreno, Ivonne Estela; Garza-Ocañas, Fortunato; Lebgue-Keleng, Toutcha; Lavín-Murcio, Pablo Antonio; Enríquez-Anchondo, Irma Delia

    2014-09-17

    The Sierra Madre Occidental of Chihuahua in Northern Mexico is inhabited by indigenous Raramuris, mestizos, and other ethnic groups. The territory consists of canyons and ravines with pine, oak and pine-oak forests in the higher plateaus. A great diversity of potentially edible mushrooms is found in forests of the Municipalities of Bocoyna and Urique. Their residents are the only consumers of wild mushrooms in the Northern Mexico; they have a long tradition of collecting and eating these during the "rainy season." However, despite the wide diversity of edible mushrooms that grow in these areas, residents have a selective preference. This paper aims to record evidence of the knowledge and use of wild potentially edible mushroom species by inhabitants of towns in the Sierra Tarahumara of Chihuahua, Mexico. Using a semi-structured technique, we surveyed 197 habitants from seven locations in Urique, Bocoyna, and the Cusarare area from 2010 to 2012. Known fungi, local nomenclature, species consumed, preparation methods, appreciation of taste, forms of preservation, criteria for differentiating toxic and edible fungi, other uses, economic aspects, and traditional teaching were recorded. To identify the recognized species, photographic stimuli of 22 local edible species and two toxic species were used. The respondents reported preference for five species: Amanita rubescens, Agaricus campestris, Ustilago maydis, Hypomyces lactifluorum, and the Amanita caesarea complex. No apparent differences were found between ethnic groups in terms of preference, although mestizos used other species in Bocoyna (Boletus edulis and B. pinophilus). Some different uses of fungi are recognized by respondents, i.e. home decorations, medicine, as food in breeding rams, etc. The studied population shows a great appreciation towards five species, mainly the A. caesarea complex, and an apparent lack of knowledge of nearly 20 species which are used as food in other areas of Mexico. There are no

  1. [Epidemiology of gunshot wounds at Ciudad Juárez, Chihuahua General Hospital].

    Science.gov (United States)

    Moye-Elizalde, G A; Ruiz-Martínez, F; Suarez-Santamaría, J J; Ruiz-Ramírez, M; Reyes-Gallardo, A; Díaz-Apodaca, B A

    2013-01-01

    Since 2007, Ciudad Juárez, Chihuahua has been considered as one of the most violent cities in the world. The General Hospital in this city is the main facility where patients with gunshot wounds are taken. The increased number of admissions of patients with these injuries to many hospitals in the country deserves special attention, as it has an impact on hospital resources and management protocols. To disseminate the epidemiology of fractures caused by gunshot wounds and the hospital care of these patients. A retrospective, observational cohort study was conducted of patients admitted to the Traumatology and Orthopedics Service, Cd. Juárez General Hospital, in Chihuahua, Mexico, from January 2008 to December 2010. All of them sustained fractures resulting from gunshot wounds. A total of 1281 patients with a diagnosis of gunshot wounds were admitted to the hospital; 402 of them were included in this study with 559 fractures; 329 were males and 73 females. Of the 559 fractures, 257 involved the upper limb, 294 the lower limb, and 8 the pelvis. Gunshot wounds-related fractures were classified according to the Gustilo classification. Seventy-nine patients had grade I fractures, 302 grade III, and 21 patients had both grades. Conservative treatment was used in 44.3% of fractures and osteosynthesis in 55%. One patient underwent amputation upon admission. The most widely used osteosynthesis methods were external fixator (37%), straight plates (21%) and intramedullary nail (17%). Five patients (1.3%) underwent amputation: two with femur fracture and 3 with humeral fracture. There were 27 deep infections (6%); one of them resulted in late amputation of the pelvic limb. The most common associated injuries included: chest injuries in 20 patients and abdominal injuries in 17. The range of hospital stay was 1-18 days, with a mean stay of 11 days. The overall mortality rate considering the total number of patients admitted (1,281) was 99 patients (7.72%). From 2006 to 2010 the

  2. Mexican renewable electricity law

    Energy Technology Data Exchange (ETDEWEB)

    Ruiz-Mendoza, B.J.; Sheinbaum-Pardo, C. [Institute of Engineering of the National Autonomous University of Mexico, Circuito Exterior s/n, Edificio 12 Bernardo Quintana, Piso 3, Cubiculo 319, Ciudad Universitaria, Delegacion Coyoacan, CP 04510, Mexico D.F. (Mexico)

    2010-03-15

    Two renewable electricity bills have been proposed in Congress since 2005 in Mexico. The first one was rejected by the Senate and the second one was approved by both the House of Representatives and the Senate in October 2008. Our objective is to explain the nature of both bills and to analyze each of them bearing in mind the Mexican electricity sector management scheme. In the Mexican electricity sector single-buyer scheme, the state-owned companies (Comision Federal de Electricidad and Luz y Fuerza del Centro) are responsible of the public services and the private sector generates electricity under six modalities: self-supply, cogeneration, independent production, small production, export, and import, which are not considered a public service. This scheme has caused controversies related to the constitutionality of the 1992 Power Public Services Law that allowed this scheme to be implemented. Both bills, the rejected one and the approved one, were formulated and based on that controversial law and their objectives are linked precisely more to the controversial issues than to the promotion of renewable electricity technologies; consequently, the gap among environmental, economic and social issues related with sustainability notion is wider. (author)

  3. Mexican renewable electricity law

    International Nuclear Information System (INIS)

    Ruiz-Mendoza, B.J.; Sheinbaum-Pardo, C.

    2010-01-01

    Two renewable electricity bills have been proposed in Congress since 2005 in Mexico. The first one was rejected by the Senate and the second one was approved by both the House of Representatives and the Senate in October 2008. Our objective is to explain the nature of both bills and to analyze each of them bearing in mind the Mexican electricity sector management scheme. In the Mexican electricity sector single-buyer scheme, the state-owned companies (Comision Federal de Electricidad and Luz y Fuerza del Centro) are responsible of the public services and the private sector generates electricity under six modalities: self-supply, cogeneration, independent production, small production, export, and import, which are not considered a public service. This scheme has caused controversies related to the constitutionality of the 1992 Power Public Services Law that allowed this scheme to be implemented. Both bills, the rejected one and the approved one, were formulated and based on that controversial law and their objectives are linked precisely more to the controversial issues than to the promotion of renewable electricity technologies; consequently, the gap among environmental, economic and social issues related with sustainability notion is wider. (author)

  4. 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.

  5. 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.

  6. 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.

  7. Investigation of the radioactivity in air, water and soil in the Estado de Chihuahua

    International Nuclear Information System (INIS)

    Montero C, M.E.; Renteria V, M.; Herrera P, E.F.; Villalba, M.L.; Colmenero S, L.H.

    2004-01-01

    The results of the determinations of activities of the series of U-238, Th-232 and the K-40 in soils, of the Rn-222 in the air of the domiciles, and in underground water are presented, as well as the total uranium activity in underground water, product of an extensive sampling in the state of Chihuahua. In two of the aquifers a positive correlation was obtained among the concentration of total uranium and the Rn-222 dissolved in the water of each well. Also it was finds a positive tendency among the averages of the concentration of U-238 in the soil and of the concentration of Rn-222 in the air of the domiciles in different towns, and among the averages of the concentration of U-238 in the floor and of the concentration of the Rn-222 dissolved in the well water in different aquifer. It is suggested that the constitution for rocks more or less uraniferous of the alluvial valleys gives explanation to the observed correlations. (Author)

  8. Establishment of Native Grasses with Biosolids on Abandoned Croplands in Chihuahua, Mexico

    Directory of Open Access Journals (Sweden)

    Pedro Jurado-Guerra

    2013-01-01

    Full Text Available The objective of the work was to evaluate establishment and forage production of native grasses with application of biosolids, a byproduct of waste-water treatment, at an abandoned field, in Ejido Nuevo Delicias, Chihuahua, Mexico. Four biosolids rates from 0 (control to 30 dry Mg ha−1 and two methods of application, surface applied (BioSur and soil incorporated (BioInc, were evaluated. Seedbed preparation included plowing and harrowing before rainfall. Field plots of 5 × 5 m were manually sown with a mix of blue grama (Bouteloua gracilis (50% and green sprangletop (Leptochloa dubia (50% in early August 2005. Experimental design was a randomized block with a split plot arrangement. Grass density, height, and forage production were estimated for three years. Data were analyzed with mixed linear models and repeated measures. Green sprangletop density increased under all biosolids rates regardless of method of application, while blue grama density slightly decreased. Biosolids were more beneficial for green sprangletop height than for blue grama height. Blue grama forage production slightly increased, while green sprangletop forage production increased the most at 10 Mg ha−1 biosolids rate under BioSur method. It was concluded that BioSur application at 10 and 20 Mg ha−1 rates had positive effects on the establishment and forage production of native grasses, especially green sprangletop.

  9. Heterogeneous seepage at the Nopal I natural analogue site, Chihuahua, Mexico

    Science.gov (United States)

    Dobson, Patrick F.; Ghezzehei, Teamrat A.; Cook, Paul J.; Rodríguez-Pineda, J. Alfredo; Villalba, Lourdes; de La Garza, Rodrigo

    2012-02-01

    A study of seepage occurring in an adit at the Nopal I uranium mine in Chihuahua, Mexico, was conducted as part of an integrated natural analogue study to evaluate the effects of infiltration and seepage on the mobilization and transport of radionuclides. An instrumented seepage collection system and local automated weather station permit direct correlation between local precipitation events and seepage. Field observations recorded between April 2005 and December 2006 indicate that seepage is highly heterogeneous with respect to time, location, and quantity. Seepage, precipitation, and fracture data were used to test two hypotheses: (1) that fast flow seepage is triggered by large precipitation events, and (2) that an increased abundance of fractures and/or fracture intersections leads to higher seepage volumes. A few zones in the back adit recorded elevated seepage volumes immediately following large (>20 mm/day) precipitation events, with transit times of less than 4 h through the 8-m thick rock mass. In most locations, there is a 1-6 month time lag between the onset of the rainy season and seepage, with longer times observed for the front adit. There is a less clear-cut relation between fracture abundance and seepage volume; processes such as evaporation and surface flow along the ceiling may also influence seepage.

  10. Migration behavior of naturally occurring radionuclides at the Nopal I uranium deposit, Chihuahua, Mexico

    Science.gov (United States)

    Prikryl, James D.; Pickett, David A.; Murphy, William M.; Pearcy, English C.

    1997-04-01

    Oxidation of pyrite at the Nopal I uranium deposit, Peña Blanca district, Chihuahua, Mexico has resulted in the formation of Fe-oxides/hydroxides. Anomalous U concentrations (i.e. several hundred to several thousand ppm) measured in goethite, hematite, and amorphous Fe-oxyhydroxides in a major fracture that crosscuts the deposit and the absence of U minerals in the fracture suggest that U was retained during secondary mineral growth or sorbed on mineral surfaces. Mobilization and transport of U away from the deposit is suggested by decreasing U concentrations in fracture-infilling materials and in goethite and hematite with distance from the deposit. Greater than unity {234U}/{238U} activity ratios measured in fracture-infilling materials indicate relatively recent ( < 1 Ma) U uptake from fluids that carried excess 234U. Systematic decreases in {234U}/{238U} activity ratios of fracture materials with distance from the deposit suggest a multistage mobilization process, such as remobilization of U from 234U-enriched infill minerals or differential or diminished transport of U-bearing solutions containing excess 234U.

  11. Heterogeneous seepage at the Nopal I natural analogue site, Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Dobson, Patrick F.; Cook, Paul J.; Ghezzehei, Teamrat A.; Rodriguez, J. Alfredo; Villalba, Lourdes; de la Garza, Rodrigo

    2008-10-25

    An integrated field, laboratory, and modeling study of the Pena Blanca (Chihuahua, Mexico) natural analogue site is being conducted to evaluate processes that control the mobilization and transport of radionuclides from a uranium ore deposit. One component of this study is an evaluation of the potential for radionuclide transport through the unsaturated zone (UZ) via a seepage study in an adit at the Nopal I uranium mine, excavated 10 m below a mined level surface. Seasonal rainfall on the exposed level surface infiltrates into the fractured rhyolitic ash-flow tuff and seeps into the adit. An instrumented seepage collection system and local automated weather station permit direct correlation between local precipitation events and seepage within the Nopal I +00 adit. Monitoring of seepage within the adit between April 2005 and December 2006 indicates that seepage is highly heterogeneous with respect to time, location, and quantity. Within the back adit area, a few zones where large volumes of water have been collected are linked to fast flow path fractures (0-4 h transit times) presumably associated with focused flow. In most locations, however, there is a 1-6 month time lag between major precipitation events and seepage within the adit, with longer residence times observed for the front adit area. Seepage data obtained from this study will be used to provide input to flow and transport models being developed for the Nopal I hydrogeologic system.

  12. Heterogeneous seepage at the Nopal I natural analogue site, Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Dobson, Patrick F.; Cook, Paul J.; Ghezzehei, Teamrat A.; Rodriguez, J. Alfredo; Villalba, Lourdes; de la Garza, Rodrigo

    2008-01-01

    An integrated field, laboratory, and modeling study of the Pena Blanca (Chihuahua, Mexico) natural analogue site is being conducted to evaluate processes that control the mobilization and transport of radionuclides from a uranium ore deposit. One component of this study is an evaluation of the potential for radionuclide transport through the unsaturated zone (UZ) via a seepage study in an adit at the Nopal I uranium mine, excavated 10 m below a mined level surface. Seasonal rainfall on the exposed level surface infiltrates into the fractured rhyolitic ash-flow tuff and seeps into the adit. An instrumented seepage collection system and local automated weather station permit direct correlation between local precipitation events and seepage within the Nopal I +00 adit. Monitoring of seepage within the adit between April 2005 and December 2006 indicates that seepage is highly heterogeneous with respect to time, location, and quantity. Within the back adit area, a few zones where large volumes of water have been collected are linked to fast flow path fractures (0-4 h transit times) presumably associated with focused flow. In most locations, however, there is a 1-6 month time lag between major precipitation events and seepage within the adit, with longer residence times observed for the front adit area. Seepage data obtained from this study will be used to provide input to flow and transport models being developed for the Nopal I hydrogeologic system.

  13. Uranium deposits associated to tertiary acid volcanism of the Pena Blanca Sierra (Chihuahua, Mexico)

    International Nuclear Information System (INIS)

    Aniel, B.

    1986-12-01

    The uraniferous deposits located in the Sierra de Pena Blanca (Chihuahua, Mexico) are the consequence of successive events that modified acid volcanic rocks. The devitrification of the Nopal Formation, vitroclastic tuffs, is esential in the cooling history because it releases uranium that becomes available. The uranium present in fluids as uranylcarbonate complexes, precipitate along the lamellea of hematite (exsolutions of the ilmenites). The presence of sulfur causes the destabilization of the ilmenites with uranium oxide (pitchblende - titanium oxide - pyrite), the pseudomorph of magnetites (pitchblende - pyrite) and the transformation of hematite into pyrite. The silice coming from the kaolinization of feldspars recristallizes as microcristalline quartz so that the rock appears compact. Fractures cause the uplifting of the lower unit of Nopal formation. It has been altered to montmorillonite. A carbonatation of this tuff has been observed and these two types of alteration occur after kaolinization. The Escuadra formation overlies the Nopal formation. The deposition takes place on an eroded basement where a soil developed. The two formations will together undergo transformations due to the saturation level and the primary ore will be only oxidized or oxidized, transported and reconcentrated. Late and localized thermal activities have been observed and may be the result of tectonic movements occurring after the supergene modification [fr

  14. Neuronal ceroid-lipofuscinosis in longhaired Chihuahuas: clinical, pathologic, and MRI findings.

    Science.gov (United States)

    Nakamoto, Yuya; Yamato, Osamu; Uchida, Kazuyuki; Nibe, Kazumi; Tamura, Shinji; Ozawa, Tsuyoshi; Ueoka, Naotami; Nukaya, Aya; Yabuki, Akira; Nakaichi, Munekazu

    2011-01-01

    Neuronal ceroid-lipofuscinosis (NCL) is a rare group of inherited neurodegenerative lysosomal storage diseases characterized histopathologically by the abnormal accumulation of ceroid- or lipofuscin-like lipopigments in neurons and other cells throughout the body. The present article describes the clinical, pathologic, and magnetic resonance imaging (MRI) findings of the NCL in three longhaired Chihuahuas between 16 mo and 24 mo of age. Clinical signs, including visual defects and behavioral abnormalities, started between 16 mo and 18 mo of age. Cranial MRI findings in all the dogs were characterized by diffuse severe dilation of the cerebral sulci, dilated fissures of diencephalons, midbrain, and cerebellum, and lateral ventricular enlargement, suggesting atrophy of the forebrain. As the most unusual feature, diffuse meningeal thickening was observed over the entire cerebrum, which was strongly enhanced on contrast T1-weighted images. The dogs' conditions progressed until they each died subsequent to continued neurologic deterioration between 23 mo and 24 mo of age. Histopathologically, there was severe to moderate neuronal cell loss with diffuse astrogliosis throughout the brain. The remaining neuronal cells showed intracytoplasmic accumulation of pale to slightly yellow lipopigments mimicking ceroid or lipofuscin. The thickened meninges consisted of the proliferation of connective tissues with abundant collagen fibers and mild infiltration of inflammatory cells suggesting neuroimmune hyperactivity. Although the etiology of this neuroimmune hyperactivity is not currently known, MRI findings such as meningeal thickening may be a useful diagnostic marker of this variant form of canine NCL.

  15. Desarrollo forestal sustentable en Chihuahua, México: una estrategia multidimensional

    Directory of Open Access Journals (Sweden)

    Concepción Luján Álvarez

    2008-01-01

    Full Text Available Establecer una estrategia multidimensional para lograr el desarrollo forestal sustentable en la región de clima templado frío en Chihuahua, México, fue el objetivo del presente estudio, que se obtuvo con la aplicación del modelo Multiconferencia de Búsqueda (MCB, basado en el sistema de organización por asociaciones de productores forestales (ejidatarios, comuneros y pequeños propietarios, incluidos indígenas y mestizos. La metodología participativa aplicada consideró el carácter social de la propiedad de los recursos forestales en México, y se apoyó en la colaboración activa de ejidos y comunidades y demás actores relacionados. La estrategia multidimensional establecida está integrada por las dimensiones ecológicas ambientales, socioculturales, económicas, político-institucionales y científico-tecnológicas, que incluye objetivos y acciones estratégicas que consideran las necesidades e intereses comunes de los involucrados en la búsqueda del desarrollo forestal regional, con visión de sustentabilidad.

  16. The Social Construction of Transgenic Corn: Relevant Social Actors in Chihuahua

    Directory of Open Access Journals (Sweden)

    Marco Antonio Fernández Nava

    2016-01-01

    Full Text Available According to the socio-technical perspective, the meaning of a technological artefact does not lie within the artefact itself. Analyzing transgenic corn from a socio-technical perspective means taking one’s research beyond the artefact itself. To do this, it is necessary to overcome and avoid determinist positions, be they social or technological. This work takes as it point of departure the Social Construction of Technology Focus (SCOT. In this sense, transgenic corn is an unfinished object that is affected by an onslaught of struggles, opinions, agreements, disagreements, designs and redefinitions of the relevant social actors. These groups, the Democratic Campesino Front, El Barzón, National Agro-dynamic and Regional Agricultural Union of Yellow Corn Producers (UNIPRO, demonstrate how technological development is a social process. The deconstruction of transgenic corn according to the perspectives of these different social actors is key to the process of constructivist analysis: to take the artefacts just as each social actor views them. The objective of this study then is to describe how the different social groups, through their actions, construct and deconstruct the meaning of transgenic corn in Chihuahua, Mexico.

  17. 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

  18. 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.

  19. 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

  20. 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.

  1. Oral folic acid supplementation decreases palate and/or lip cleft occurrence in Pug and Chihuahua puppies and elevates folic acid blood levels in pregnant bitches.

    Science.gov (United States)

    Domosławska, A; Jurczak, A; Janowski, T

    2013-01-01

    The aim of this study was to compare the frequency of the occurrence of lip and/or palate cleft (CL/CP) in new-borns of two breeds, Pugs and Chihuahuas, and to measure the folic acid blood levels in bitches during gestations both with and without folic acid oral supplementation. Bitches of 13 Pugs and 17 Chihuahuas with CL/CP cases were used in the study. In trial 1, the animals of the experimental group (n=25) were given additional folic acid from the onset of heat till the 40th day of gestation. The females of the control group (n=12) were fed a traditional diet. From all the animals blood was collected at the onset of heat, 14 days later and on the 30th day of the gestation to estimate folic acid concentration. In trial 2, the prevalence of CP/CL cases in litters from pregnancies before and after supplementation was compared. The percentage of puppies with CL/CP after supplementation decreased in both Pugs and Chihuahua puppies (10.86% and 15.78% vs. 4.76% and 4.8% respectively). On Day 0, the concentrations of folic acid were at a low physiological level (around 8 ng/ml) in all the animals. In bitches of the experimental group the blood level of folic acid on day 14th and 30th of the treatment showed an increase in both breeds (13.65 +/- 4.27 ng/ml in Pugs, 10.79 +/- 2.84 ng/ml in Chihuahuas, and 14.94 +/- 3.22 ng/ml in Pugs, 12.95 +/- 3.58 in Chihuahuas, respectively) while in the control group, this level decreased with time of gestation both in Pugs and in Chihuahuas (around 6 ng/ml). Folic acid supplementation seems to be a simple, effective preventive method to reduce the risk of CL/CP, especially in the predisposed breeds.

  2. 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.

  3. 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.

  4. 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®

  5. 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

  6. PBDEs, PCBs, and DDE in eggs and their impacts on aplomado falcons (Falco femoralis) from Chihuahua and Veracruz, Mexico

    International Nuclear Information System (INIS)

    Mora, M.A.; Baxter, C.; Sericano, J.L.; Montoya, A.B.; Gallardo, J.C.; Rodriguez-Salazar, J.R.

    2011-01-01

    Eggs from aplomado falcons (Falco femoralis septentrionalis) nesting in Chihuahua and Veracruz, Mexico, were analyzed for organochlorine pesticides, PCBs, and PBDEs. p,p'-DDE was the only organochlorine found in all eggs at concentrations ranging from 0.13 to 7.85 μg/g wet weight. PCBs ranged from 0.04 to 2.80 μg/g wet weight and PBDEs from 62 to 798 ng/g lipid weight. DDE concentrations in eggs were not significantly different among regions; however, PCBs were significantly greater (P = 0.015) in Tinaja Verde, Chihuahua than in the other three regions. Also, PBDEs were significantly higher (P < 0.0001) in eggs from Veracruz than in those from Chihuahua. DDE concentrations in eggs were much lower than those associated with eggshell thinning. PBDEs and PCBs were lower than those reported in raptors from industrialized countries. Overall, contaminant concentrations observed suggest no likely impact on hatching success. The PBDE concentrations are among the first to be reported in raptor species in Mexico. - Highlights: → We analyzed environmental contaminants in eggs of aplomado falcons from Mexico. → Of all the organochlorine pesticides, only p,p'-DDE was detected in all the eggs. → Eggshell thickness was 20% thicker than the reported in eggshells from the 1970s. → Total PCBs and PBDEs were lower than those reported in industrialized countries. → Aplomado falcons in Mexico are currently not affected by DDE, PCBs, or PBDEs. - PBDEs, PCBs, and p,p'-DDE were not elevated in eggs and not likely to impact aplomado falcons in eastern and northern Mexico.

  7. PBDEs, PCBs, and DDE in eggs and their impacts on aplomado falcons (Falco femoralis) from Chihuahua and Veracruz, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Mora, M.A., E-mail: mmora@tamu.edu [Department of Wildlife and Fisheries Sciences, Texas A and M University, College Station, TX 77843-2258 (United States); Baxter, C. [Department of Wildlife and Fisheries Sciences, Texas A and M University, College Station, TX 77843-2258 (United States); Sericano, J.L. [Geochemical and Environmental Research Group, Texas A and M University, College Station, TX 77845 (United States); Montoya, A.B. [The Peregrine Fund, Inc, Boise, ID 83709 (United States); Gallardo, J.C. [Instituto de Neuroetologia, Universidad Veracruzana, Xalapa, Veracruz 91190 (Mexico); Rodriguez-Salazar, J.R. [The Peregrine Fund, Inc, Boise, ID 83709 (United States)

    2011-12-15

    Eggs from aplomado falcons (Falco femoralis septentrionalis) nesting in Chihuahua and Veracruz, Mexico, were analyzed for organochlorine pesticides, PCBs, and PBDEs. p,p'-DDE was the only organochlorine found in all eggs at concentrations ranging from 0.13 to 7.85 {mu}g/g wet weight. PCBs ranged from 0.04 to 2.80 {mu}g/g wet weight and PBDEs from 62 to 798 ng/g lipid weight. DDE concentrations in eggs were not significantly different among regions; however, PCBs were significantly greater (P = 0.015) in Tinaja Verde, Chihuahua than in the other three regions. Also, PBDEs were significantly higher (P < 0.0001) in eggs from Veracruz than in those from Chihuahua. DDE concentrations in eggs were much lower than those associated with eggshell thinning. PBDEs and PCBs were lower than those reported in raptors from industrialized countries. Overall, contaminant concentrations observed suggest no likely impact on hatching success. The PBDE concentrations are among the first to be reported in raptor species in Mexico. - Highlights: > We analyzed environmental contaminants in eggs of aplomado falcons from Mexico. > Of all the organochlorine pesticides, only p,p'-DDE was detected in all the eggs. > Eggshell thickness was 20% thicker than the reported in eggshells from the 1970s. > Total PCBs and PBDEs were lower than those reported in industrialized countries. > Aplomado falcons in Mexico are currently not affected by DDE, PCBs, or PBDEs. - PBDEs, PCBs, and p,p'-DDE were not elevated in eggs and not likely to impact aplomado falcons in eastern and northern Mexico.

  8. 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.

  9. 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...

  10. La violencia en la región noroeste de Chihuahua. Experiencias e impactos desde la comunidad educativa

    OpenAIRE

    Marcos J. Estrada Ruiz; Adán Cano Aguilar

    2013-01-01

    La violencia escolar ha sido un tema explorado de manera importante en los últimos años desde la investigación educativa en México, sin embargo, en contextos de alta violencia no se han mostrado los impactos de la violencia extraescolar y estructural, en la escuela y en otros espacios comunitarios. El artículo presenta resultados de una investigación que tuvo por objetivo reconstruir el impacto de la violencia en la región noroeste de Chihuahua, desde la comunidad educativa (docentes, padres,...

  11. 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.  ...

  12. 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).

  13. 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.

  14. 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)

  15. 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 .

  16. 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)

  17. [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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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.

  4. Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.

    Science.gov (United States)

    Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C

    2006-01-01

    This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.

  5. 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.

  6. 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...

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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...

  16. Uranium series isotopes concentration in sediments at San Marcos and Luis L. Leon reservoirs, Chihuahua, Mexico

    Science.gov (United States)

    Méndez-García, C.; Renteria-Villalobos, M.; García-Tenorio, R.; Montero-Cabrera, M. E.

    2014-07-01

    Spatial and temporal distribution of the radioisotopes concentrations were determined in sediments near the surface and core samples extracted from two reservoirs located in an arid region close to Chihuahua City, Mexico. At San Marcos reservoir one core was studied, while from Luis L. Leon reservoir one core from the entrance and another one close to the wall were investigated. 232Th-series, 238U-series, 40K and 137Cs activity concentrations (AC, Bq kg-1) were determined by gamma spectrometry with a high purity Ge detector. 238U and 234U ACs were obtained by liquid scintillation and alpha spectrometry with a surface barrier detector. Dating of core sediments was performed applying CRS method to 210Pb activities. Results were verified by 137Cs AC. Resulting activity concentrations were compared among corresponding surface and core sediments. High 238U-series AC values were found in sediments from San Marcos reservoir, because this site is located close to the Victorino uranium deposit. Low AC values found in Luis L. Leon reservoir suggest that the uranium present in the source of the Sacramento - Chuviscar Rivers is not transported up to the Conchos River. Activity ratios (AR) 234U/overflow="scroll">238U and 238U/overflow="scroll">226Ra in sediments have values between 0.9-1.2, showing a behavior close to radioactive equilibrium in the entire basin. 232Th/overflow="scroll">238U, 228Ra/overflow="scroll">226Ra ARs are witnesses of the different geological origin of sediments from San Marcos and Luis L. Leon reservoirs.

  17. Four centuries of reconstructed hydroclimatic variability for Northwestern Chihuahua, Mexico, based on tree rings

    Directory of Open Access Journals (Sweden)

    José Villanueva Díaz

    2015-03-01

    Full Text Available A Douglas-fir chronology with a length of 409 years (1600-2008 was developed for northwestern Chihuahua in Mesa de las Guacamayas, a “Natural Protected Area” known as an important nesting habitat for the thickbilled parrot (Rhynchopsitta pachyrhyncha an endangered neotropical bird. Increment cores and cross-sections from selected Douglas-fir trees (Pseudotsuga menziesii in a mixed conifer forest were obtained with an increment borer and a chain-saw. Standard dendrochronological techniques were used to process and date each one of the rings to their exact year of formation. The quality of dating of the measured series was analyzed with the COFECHA program, while biological trends not related to climate (age differences, stem-size increases, and disturbances were removed by standardization procedures in the ARSTAN program. Tree ring series of earlywood, latewood and total ring width were developed for the last four centuries. The total ring-width chronology was significantly associated (r>0.40, p=0.000 with nearby chronologies, particularly those located <200 km apart along the western slopes of the Sierra Madre Occidental (SMO observing correlations as high as 0.69 (p<0.001. Association between chronologies decreased for those sites in the state of Durango along the SMO but separated more than 200 km in straight line and also for sites in nearby borderline in the USA side. The similar climatic response among distant chronologies implies the influence of common atmospheric circulatory patterns affecting a large portion of land simultaneously. ENSO is one of the most important factors in determining inter-annual and multiannual hydroclimatic variability in northern Mexico, increasing winter-spring precipitation in its warm phase and causing extreme droughts in its cold phase.

  18. Uranium series isotopes concentration in sediments at San Marcos and Luis L. Leon reservoirs, Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Méndez-García, C.; Montero-Cabrera, M. E., E-mail: elena.montero@cimav.edu.mx [Centro de Investigación en Materiales Avanzados, CIMAV, Miguel de Cervantes 120, 31109, Chihuahua, Chihuahua (Mexico); Renteria-Villalobos, M. [Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua, Periferico Francisco R. Almada Km 1, 31410, Chihuahua (Mexico); García-Tenorio, R. [Applied Nuclear Physics Group, University of Seville, ETS Arquitectura, Avda. Reina Mercedes s/n, 41012 Seville (Spain)

    2008-01-01

    Spatial and temporal distribution of the radioisotopes concentrations were determined in sediments near the surface and core samples extracted from two reservoirs located in an arid region close to Chihuahua City, Mexico. At San Marcos reservoir one core was studied, while from Luis L. Leon reservoir one core from the entrance and another one close to the wall were investigated. ²³²Th-series, ²³⁸U-series, ⁴⁰K and ¹³⁷Cs activity concentrations (AC, Bq kg⁻¹) were determined by gamma spectrometry with a high purity Ge detector. ²³⁸U and ²³⁴U ACs were obtained by liquid scintillation and alpha spectrometry with a surface barrier detector. Dating of core sediments was performed applying CRS method to ²¹⁰Pb activities. Results were verified by ¹³⁷Cs AC. Resulting activity concentrations were compared among corresponding surface and core sediments. High ²³⁸U-series AC values were found in sediments from San Marcos reservoir, because this site is located close to the Victorino uranium deposit. Low AC values found in Luis L. Leon reservoir suggest that the uranium present in the source of the Sacramento – Chuviscar Rivers is not transported up to the Conchos River. Activity ratios (AR) ²³⁴U/²³⁸U and ²³⁸U/²²⁶Ra in sediments have values between 0.9–1.2, showing a behavior close to radioactive equilibrium in the entire basin. ²³²Th/²³⁸U, ²²⁸Ra/²²⁶Ra ARs are witnesses of the different geological origin of sediments from San Marcos and Luis L. Leon reservoirs.

  19. REGIONAL HYDROLOGY OF THE NOPAL I SITE, SIERRA DE PENA BLANCA, CHIHUAHUA, MEXICO

    Energy Technology Data Exchange (ETDEWEB)

    J.A. Rodriguez-Pineda; P. Goodell; P.F. Dobson; J. Walton; R. Oliver; De La Garza; S. Harder

    2005-07-11

    The U.S. Department of Energy sponsored the drilling of three wells in 2003 near the Nopal I uranium deposit at the Sierra Pena Blanca, Chihuahua, Mexico. Piezometric information is being collected to understand groundwater flow at local and regional levels as part of an ongoing natural analogue study of radionuclide migration. Water level monitoring reported at these and other wells in the region is combined with archival data to provide a better understanding of the hydrology at Nopal I. Initial results suggest that the local hydrology is dependent on the regional hydrologic setting and that this groundwater system behaves as an unconfined aquifer. The region is dominated by an alternating sequence of highlands and basins that step down from west to east. The Sierra de Pena Blanca was downdropped from the cratonic block to the west during Cenozoic extension. The Nopal I area is near the intersection of two large listric faults, and the questa of ash flow tuffs that hosts the deposit has been subjected to complex structural events. The Pena Blanca Uranium District was originally characterized by 105 airborne radiometric anomalies, indicating widespread uranium mineralization. The Nopal I uranium deposit is located in the Sierra del Pena Blanca between the Encinillas Basin to the west, with a mean elevation of 1560 m, and the El Cuervo Basin to the east, with a mean elevation of 1230 m. The Nopal I + 10 level is at an intermediate elevation of 1463 m, with a corresponding groundwater elevation of approximately 1240 m. The regional potentiometric surface indicates flow from west to east, with the El Cuervo Basin being the discharge zone for the regional flow system. However, it appears that the local groundwater potential beneath the Nopal I site is more in accordance with the water table of the El Cuervo Basin than with that of the Encinillas Basin. This might indicate that there is limited groundwater flow between the Encinillas Basin and the Nopal I area.

  20. REGIONAL HYDROLOGY OF THE NOPAL I SITE, SIERRA DE PENA BLANCA, CHIHUAHUA, MEXICO

    International Nuclear Information System (INIS)

    Rodriguez-Pineda, J.A.; Goodell, P.; Dobson, P.F.; Walton, J.; Oliver, R.; De La Garza; Harder, S.

    2005-01-01

    The U.S. Department of Energy sponsored the drilling of three wells in 2003 near the Nopal I uranium deposit at the Sierra Pena Blanca, Chihuahua, Mexico. Piezometric information is being collected to understand groundwater flow at local and regional levels as part of an ongoing natural analogue study of radionuclide migration. Water level monitoring reported at these and other wells in the region is combined with archival data to provide a better understanding of the hydrology at Nopal I. Initial results suggest that the local hydrology is dependent on the regional hydrologic setting and that this groundwater system behaves as an unconfined aquifer. The region is dominated by an alternating sequence of highlands and basins that step down from west to east. The Sierra de Pena Blanca was downdropped from the cratonic block to the west during Cenozoic extension. The Nopal I area is near the intersection of two large listric faults, and the questa of ash flow tuffs that hosts the deposit has been subjected to complex structural events. The Pena Blanca Uranium District was originally characterized by 105 airborne radiometric anomalies, indicating widespread uranium mineralization. The Nopal I uranium deposit is located in the Sierra del Pena Blanca between the Encinillas Basin to the west, with a mean elevation of 1560 m, and the El Cuervo Basin to the east, with a mean elevation of 1230 m. The Nopal I + 10 level is at an intermediate elevation of 1463 m, with a corresponding groundwater elevation of approximately 1240 m. The regional potentiometric surface indicates flow from west to east, with the El Cuervo Basin being the discharge zone for the regional flow system. However, it appears that the local groundwater potential beneath the Nopal I site is more in accordance with the water table of the El Cuervo Basin than with that of the Encinillas Basin. This might indicate that there is limited groundwater flow between the Encinillas Basin and the Nopal I area

  1. Severely impaired bone material quality in Chihuahua zebrafish resembles classical dominant human osteogenesis imperfecta.

    Science.gov (United States)

    Fiedler, Imke A K; Schmidt, Felix N; Wölfel, Eva M; Plumeyer, Christine; Milovanovic, Petar; Gioia, Roberta; Tonelli, Francesca; Bale, Hrishikesh A; Jähn, Katharina; Besio, Roberta; Forlino, Antonella; Busse, Björn

    2018-04-17

    Excessive skeletal deformations and brittle fractures in the vast majority of patients suffering from osteogenesis imperfecta (OI) are a result of substantially reduced bone quality. Since the mechanical competence of bone is dependent on the tissue characteristics at small length scales, it is of crucial importance to assess how osteogenesis imperfecta manifests at the micro- and nanoscale of bone. In this context, the Chihuahua (Chi/ +) zebrafish, carrying a heterozygous glycine substitution in the α1 chain of collagen type I, has recently been proposed as suitable animal model of classical dominant OI, showing skeletal deformities, altered mineralization patterns and a smaller body size. This study assessed the bone quality properties of Chi/+ at multiple length scales using micro-computed tomography (micro-CT), histomorphometry, quantitative back-scattered electron imaging, Fourier transform infrared spectroscopy, nanoindentation and X-ray microscopy. At the skeletal level, Chi/+ display smaller body size, deformities and fracture calli in the ribs. Morphological changes at the whole bone level showed that the vertebrae in Chi/+ had a smaller size, smaller thickness and distorted shape. At the tissue level, Chi/+ displayed a higher degree of mineralization, lower collagen maturity, lower mineral maturity, altered osteoblast morphology, and lower osteocyte lacunar density compared to WT. The alterations in the cellular, compositional and structural properties of Chi/+ bones bear an explanation for the impaired local mechanical properties, which promote an increase in overall bone fragility in Chi/ +. The quantitative assessment of bone quality in Chi/+ thus further validates this mutant as an important model reflecting osseous characteristics associated with human classical dominant osteogenesis imperfecta. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  2. Uranium series isotopes concentration in sediments at San Marcos and Luis L. Leon reservoirs, Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Méndez-García, C.; Montero-Cabrera, M. E.; Renteria-Villalobos, M.; García-Tenorio, R.

    2014-01-01

    Spatial and temporal distribution of the radioisotopes concentrations were determined in sediments near the surface and core samples extracted from two reservoirs located in an arid region close to Chihuahua City, Mexico. At San Marcos reservoir one core was studied, while from Luis L. Leon reservoir one core from the entrance and another one close to the wall were investigated. 232 Th-series, 238 U-series, 40 K and 137 Cs activity concentrations (AC, Bq kg −1 ) were determined by gamma spectrometry with a high purity Ge detector. 238 U and 234 U ACs were obtained by liquid scintillation and alpha spectrometry with a surface barrier detector. Dating of core sediments was performed applying CRS method to 210 Pb activities. Results were verified by 137 Cs AC. Resulting activity concentrations were compared among corresponding surface and core sediments. High 238 U-series AC values were found in sediments from San Marcos reservoir, because this site is located close to the Victorino uranium deposit. Low AC values found in Luis L. Leon reservoir suggest that the uranium present in the source of the Sacramento – Chuviscar Rivers is not transported up to the Conchos River. Activity ratios (AR) 234 U/ 238 U and 238 U/ 226 Ra in sediments have values between 0.9–1.2, showing a behavior close to radioactive equilibrium in the entire basin. 232 Th/ 238 U, 228 Ra/ 226 Ra ARs are witnesses of the different geological origin of sediments from San Marcos and Luis L. Leon reservoirs

  3. 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.

  4. 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.

  5. 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.

  6. El Arte Culinario Mexicano (Mexican Culinary Art).

    Science.gov (United States)

    Card, Michelle

    This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…

  7. Diferencias en la recaudación del impuesto predial en la zona fronteriza: evidencia en los municipios de Chihuahua

    Directory of Open Access Journals (Sweden)

    Jorge Ibarra Salazar

    2014-01-01

    Full Text Available Basándonos en el estudio de Ibarra y Sotres (2009, en este artículo aportamos evidencia adicional que relaciona las características de la región frontera norte y el marco institucional con la recaudación del impuesto predial. Estimamos una serie de especificaciones econométricas usando una base de datos de panel para los 67 municipios de Chihuahua correspondiente a 2002-2006. Nuestra hipótesis central es que la dinámica económica y demográfica en la zona fronteriza de Chihuahua ha originado una mayor demanda de servicios e infraestructura en los municipios fronterizos de ese estado, lo que los ha motivado a diferenciar su marco institucional para obtener mayores recursos por concepto de impuesto predial en comparación con los municipios no fronterizos. Esto es posible dado que la reforma constitucional de 1999 al Artículo 115 posibilita a los municipios modificar el marco institucional fiscal para enfrentar sus propias peculiaridades.

  8. Effects of thinnings on growth and yield in natural Pinus arizonica and Pinus durangensis stands in the El Largo-Madera region in Chihuahua State

    Science.gov (United States)

    Oscar Estrada Murrieta; Luis A. Dominguez Pereda; Marcelo Zepeda Bautista

    1995-01-01

    This paper presents the result of the first dasometric analysis made with the data of some permanent thinning plots established at different times since 1964 in the Unit of Conservation and Forest Development #2 in Chihuahua State, Mexico. The results show the benefits of thinnings on the growth rates of residual stands, the increment's redistribution, and the...

  9. Microenvironmental air and soil monitoring of contaminants: An evaluation of indoor and outdoor levels in Chihuahua City

    Science.gov (United States)

    Delgado-Rios, Marcos

    Like most of the cities around the world Chihuahua City suffers atmospheric and soil pollution. This is a problem that requires immediate attention from both public authorities and the scientific community. Although it is known that high levels of heavy metals are present in the airborne particulate matter, soil and dust in many urban regions, the information about personal exposure to these pollutants in Chihuahua City is nonexistent. This study focuses on the analysis and characterization of lead and arsenic in the airborne and soil particulate matter present in the interiors of households and their surrounding outdoor environments in the southern part of Chihuahua City. The sampling area chosen for this study was located in the southern part of Chihuahua City. An atmospheric sampling point selected by the Centro de Investigacion en Materiales Avanzados (CIMAV) was selected as a geographical center, with a 2 km radius forming the sampling area. The households selected for analyses were located on Lombardo Toledano Street, a high-traffic street. The main objectives of this study were to establish the maximum exposure level in outdoor and indoor environments for particulate matter less than 10 mum (PM 10), Pb, and As, to determine the background level of Chihuahua City for these same elements, to determine the isotopic ratios of Pb206 and Pb207 in the indoor and outdoor atmospheric samples, and to verify if the source of the pollution is from anthropogenic and/or natural sources. Additionally, a comparison of the analytical data from X-ray fluorescence (XRF) versus the analytical data from inductively coupled plasma with optical emission spectroscopy (ICP-OES) was conducted. The comparison of these techniques was based on sample preparation, speed of analysis, and accuracy of results. In the case of sample preparation, two extraction techniques were performed for a comparison of the extraction/leaching of Pb and As from the samples. These microwave

  10. 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.

  11. 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...

  12. 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.

  13. Determination of Rn{sup 222} in samples of well water and domicile of the cities of Chihuahua and Aldama, Mexico; Determinacion de Rn{sup 222} en muestras de agua de pozos y domicilio de las ciudades de Chihuahua y Aldama, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Villalba, L.; Colmenero S, L.; Montero C, M.E. [Centro de Investigacion en Materiales Avanzados (CIMAV), Av. Miguel de Cervantes Saavedra 120, 31109 Chihuahua (Mexico)]. e-mail: lourdes.villalba@cimav. edu. mx

    2004-07-01

    The study of the content of dissolved Rn{sup 222} is presented in underground water and of domicile of the cities of Chihuahua and Aldama of the State of Chihuahua. The existence of the Rn{sup 222} in the underground waters comes from its constant production in the rocks of the terrestrial bark. It has been determined that the radon is a noble gas of more solubility in the water, this solubility induces high concentrations in underground water, as well as bigger risk to the health in the human body once ingested or inhaled. Of the 32 wells studied in the cities of Chihuahua and Aldama, the content of dissolved Rn{sup 222} in the water of 22 of them is bigger than 11 Bq/l and of 73 studied samples of water of domiciles 47 show bigger values that 11 Bq/l. These radon contents are attributable to the uraniferous rocks present in the aquifers. (Author)

  14. 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,

  15. 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...

  16. 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

  17. 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...

  18. 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 ...

  19. 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

  20. AIDS in Mexican prisons.

    Science.gov (United States)

    Olivero, J M; Roberts, J B

    1995-01-01

    The human rights organization Americas Watch, which toured Mexican prisons, reported in 1991 that all prisoners with HIV infection in the Mexico City area were housed in a single AIDS ward in Santa Marta Prison. In 1991, the 16-bed facility had 15 patients; in 1993, this number had increased by 5. In Mexico City, with 3 prisons holding over 2000 male adults each, there were only 20 known infected prisoners in the AIDS ward at Santa Marta. In 1991, authorities at Matamoros, in the state of Tamaulipas, insisted that none of their inmates had ever been diagnosed as infected with HIV. The prison physician at Reynosa indicated that only 2 inmates since 1985 had ever been diagnosed as infected. In 1992, the prison in Saltillo, in the state of Coahuila, reported that here had yet to be a single positive test for HIV. The prison at Reynosa held 1500 people and only 2 inmates were diagnosed as having AIDS between 1985 and 1991. Prisons at Matamoros and Saltillo held similar numbers but had no experience of infected inmates. A survey of 2 prisons in the state of Tamaulipas indicates that around 12% of the population may use IV drugs, and 9% indicate sharing needles. It is possible for prisoners to die of diseases like pneumonia, associated with AIDS, without the connection to AIDS being diagnosed. Each state, and possibly each prison in Mexico, has its own particular AIDS policies. Santa Marta was the single facility in Mexico City used to house AIDS-infected prisoners, who were segregated. Finally, the prison at Saltillo required all women entering the facility to have a medical examination, including a test for HIV. High-level prison personnel have demonstrated ignorance and fear of AIDS and intolerance of infected prisoners. Mexico must reassess the need to provide adequate medical care to offenders who are sick and dying behind bars.

  1. Mexican agencies reach teenagers.

    Science.gov (United States)

    Brito Lemus, R; Beamish, J

    1992-08-01

    The Gente Joven project of the Mexican Foundation for Family Planning (MEXFAM) trains young volunteers in 19 cities to spread messages about sexually transmitted diseases and population growth to their peers. They also distribute condoms and spermicides. It also uses films and materials to spread its messages. The project would like to influence young men's behavior, but the Latin image of machismo poses a big challenge. It would like to become more responsible toward pregnancy prevention. About 50% of adolescents have sexual intercourse, but few use contraceptives resulting in a high adolescent pregnancy rate. Many of these pregnant teenagers choose not to marry. Adolescent pregnancy leads to girls leaving school, few marketable skills, and rearing children alone. Besides women who began childbearing as a teenager have 1.5 times more children than other women. Male involvement in pregnancy prevention should improve these statistics. As late as 1973, the Health Code banned promotion and sales of contraceptives, but by 1992 about 50% of women of reproductive age use contraceptives. The Center for the Orientation of Adolescents has organized 8 Young Men's Clubs in Mexico City to involve male teenagers more in family planning and to develop self-confidence. It uses a holistic approach to their development through discussions with their peers. A MEXFAM study shows that young men are not close with their fathers who tend to exude a machismo attitude, thus the young men do not have a role model for responsible sexual behavior. MEXFAM's work is cut out for them, however, since the same study indicates that 50% of the young men believe it is fine to have 1 girlfriend and 33% think women should earn more than men. A teenager volunteer reports, however, that more boys have been coming to him for contraception and information than girls in 1992 while in other years girls outnumbered the boys.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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

  8. 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.

  9. La Artesania Mexicana (Mexican Handicrafts).

    Science.gov (United States)

    Steele, Bettina

    This booklet contains instructions in English and Spanish for making eleven typical Mexican craft articles. The instructions are accompanied by pen-and-ink drawings. The objects are (1) "La Rosa" (The Rose); (2) "El Crisantemo" (The Chrysanthemum); (3) "La Amapola" (The Poppy); (4) "Ojos de Dios" (God's Eyes); (5) "Ojitos con dos caras" (Two-Sided…

  10. Historical aspects of Mexican psychiatry.

    Science.gov (United States)

    Bayardo, Sergio Javier Villaseñor

    2016-04-01

    Mexican psychiatry initiated since pre-Hispanic times. Historically, treatments were a mixture of magic, science and religion. Ancient Nahuas had their own medical concepts with a holistic view of medicine, considering men and cosmos as a whole. The first psychiatric hospital appeared in 1566 and a more modern psychiatric asylum emerged until 1910. International exchanges of theoretical approaches started in the National University with the visit of Pierre Janet. There were other important figures that influenced Mexican psychiatry, such as Erich Fromm, Henri Ey, Jean Garrabé and Yves Thoret. Regarding Mexican psychiatrists, some of the most important contributors to Mexican psychiatry were José Luis Patiño Rojas, Manuel Guevara Oropeza and Ramón de la Fuente Muñiz. This article includes excerpts from "Clinical Psychiatry", a book by Patiño Rojas where he tries to understand and describe the inner world experienced by patients with schizophrenia; also, the thesis conducted by Guevara Oropeza ("Psychoanalisis"), which is a critical comparison between the theories of Janet and Freud. Finally, we include "The study of consciousness: current status" by Ramón de la Fuente, which leads us through the initial investigations concerning consciousness, its evolution, and the contributions made by psychology, philosophy and neurobiology.

  11. The Mexican Axolotl in Schools

    Science.gov (United States)

    Thomas, R. M.

    1976-01-01

    Suggests and describes laboratory activities in which the Mexican axolotl (Ambystoma mexicanum Shaw) is used, including experiments in embryology and early development, growth and regeneration, neoteny and metamorphosis, genetics and coloration, anatomy and physiology, and behavior. Discusses care and maintenance of animals. (CS)

  12. Proverbs in Mexican American Tradition.

    Science.gov (United States)

    Arora, Shirley L.

    1982-01-01

    Examines proverb use among 304 Mexican Americans (aged 16-85) of Los Angeles (California), assembling information on how or where particular proverbs were learned, with whom or what kind of individual their use is associated, the occasions on which they are used, and general attitudes toward the use of proverbs. (LC)

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. Habitat use by Mexican criollo and British beef cattle breeds in arid-and semi-arid environments of New Mexico and Chihuahua

    Science.gov (United States)

    Background/Question/Methods Livestock grazing is the primary activity on rangelands that encompass nearly half of the Earth’s terrestrial surface and directly supports a quarter of the world’s population. With one person in t...

  18. 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.

  19. 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...

  20. 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

  1. 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....

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. EL PROCESO DE TRABAJO PARTICIPATIVO EN LA EVALUACIÓN DE BIBLIOTECAS UNIVERSITARIAS: CASO UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA

    Directory of Open Access Journals (Sweden)

    Javier Tarango Ortiz

    2009-01-01

    Full Text Available Se describe la experiencia obtenida en el sistema de bibliotecas de la Universidad Autónoma de Chihuahua durante el diseño y validación de un plan de evaluación a partir del empleo de un modelo de trabajo participativo. El modelo propuesto es sustentado en una revisión de la literatura de los trabajos relacionados al tema de la evaluación de las bibliotecas universitarias en México, así como los principios generales de la metaevaluación y evaluación. El trabajo concluye analizando las condiciones que propician desarrollar evaluaciones bibliotecarias a través de la participación e identifica los retos que debe enfrentar el profesional de la in-formación al desarrollar procesos evaluatorios no convencionales.

  7. Spatial Analysis of the National Evaluation of Scholastic Achievement (ENLACE in Schools of the Municipality of Juarez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Luis Ernesto Cervera Gómez

    2008-05-01

    Full Text Available This research was focused on analyzing the results of the first National Assessment of Academic Achievement for Scholar Centers (ENLACE; acronym in Spanish applied during the year 2006 in the Municipality of Juarez (State of Chihuahua, Mexico. In order to conduct the spatial analysis a geographical information system (GIS was used to make a georeferenced database were all variables were connected to a point representing a school. Results of the examinations expressed as deficient, elemental, good en excellent were spatially distributed over the urban area of Ciudad Juárez. Apparently there is a high spatial correlation between ENLACE’s results with the socioeconomic level of people. In this way results going from good to excellent were spatially located over the sectors more developed of the city. Poor results going from Insufficient to Elemental were spatially located at places with higher deficits of infrastructure and low socioeconomic levels.

  8. First-year performance of the Chorreras pv-hybrid ice-making system in Chihuahua, Mexico

    Energy Technology Data Exchange (ETDEWEB)

    Estrada, Luis; Foster, Robert; Cota, Alma D [Southwest Technology Development Institute, Las Cruces, New Mexico (United States)

    2000-07-01

    This paper describes the reliability and performance of the Chorreras photovoltaic (PV) hybrid ice-making system. The system is a first of its kind in the world and is located near the fishing village of Chorreras, which is located along a man-made lake in a remote desert area of the State of Chihuahua in northern Mexico. The information gathered from technical field visits and a GOES satellite-based data collection system are reviewed to discuss system design and operation. The system has been working well in producing ice on a daily basis with only some minor control problems and water line calcification that reduced ice production until the line was cleaned. The hybrid system provides a daily average of 8.9 kWh at 240 volts to the ice-maker. The system Coefficient of Performance (COP) is about 0.65 and a total of 97 percent of the energy has been supplied by the PV array, while only 3 percent has been supplied by the back-up propane-fueled generator. Production of ice varies slightly each month due to changes in insolation and ambient temperatures. Overall ice production averages about 85 kg of ice per day. This project and this paper are dedicated to the memory of Ing. Juan Jose Onate Rodriguez from the Direccion General de Desarrollo Rural, who was the original project developer for the State of Chihuahua. [Spanish] Este articulo describe la confiabilidad y el rendimiento del sistema hibrido fotovoltaico (PV) de Chorreras para produccion de hielo. El sistema es el primero en su tipo en el mundo y esta localizado cerca del pueblo de pescadores de Chorreras, a la orilla de un lago artificial en un area desertica remota en el estado de Chihuahua, al norte de Mexico. Se esta revisando la informacion recopilada por las visitas tecnicas de campo y por el sistema de recoleccion de datos satelital GOES para analizar el diseno y operacion del sistema, que ha estado funcionando con buenos resultados en la produccion diaria de hielo, teniendo solo problemas menores de

  9. Uranium-series isotopes transport in surface, vadose and ground waters at San Marcos uranium bearing basin, Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Burillo Montúfar, Juan Carlos; Reyes Cortés, Manuel; Reyes Cortés, Ignacio Alfonso; Espino Valdez, Ma. Socorro; Hinojosa de la Garza, Octavio Raúl; Nevárez Ronquillo, Diana Pamela; Herrera Peraza, Eduardo; Rentería Villalobos, Marusia; Montero Cabrera, María Elena

    2012-01-01

    In the U deposit area at San Marcos in Chihuahua, Mexico, hydrogeological and climatic conditions are very similar to the Nopal I, Peña Blanca U deposit, 50 km away. The physicochemical parameters and activity concentrations of several 238 U-series isotopes have been determined in surface, vadose and ground waters at San Marcos. The application of some published models to activity ratios of these isotopes has allowed assessing the order of magnitude of transport parameters in the area. Resulting retardation factors in San Marcos area are R f238 ≈ 250–14,000 for the unsaturated zone and ≈110–1100 for the saturated zone. The results confirm that the mobility of U in San Marcos is also similar to that of the Nopal I U deposit and this area can be considered as a natural analog of areas suitable for geologic repositories of high-level nuclear waste.

  10. Lung Cancer Mortality and Radon Concentration in a Chronically Exposed Neighborhood in Chihuahua, Mexico: A Geospatial Analysis

    Science.gov (United States)

    Hinojosa de la Garza, Octavio R.; Sanín, Luz H.; Montero Cabrera, María Elena; Serrano Ramirez, Korina Ivette; Martínez Meyer, Enrique; Reyes Cortés, Manuel

    2014-01-01

    This study correlated lung cancer (LC) mortality with statistical data obtained from government public databases. In order to asses a relationship between LC deaths and radon accumulation in dwellings, indoor radon concentrations were measured with passive detectors randomly distributed in Chihuahua City. Kriging (K) and Inverse-Distance Weighting (IDW) spatial interpolations were carried out. Deaths were georeferenced and Moran's I correlation coefficients were calculated. The mean values (over n = 171) of the interpolation of radon concentrations of deceased's dwellings were 247.8 and 217.1 Bq/m3, for K and IDW, respectively. Through the Moran's I values obtained, correspondingly equal to 0.56 and 0.61, it was evident that LC mortality was directly associated with locations with high levels of radon, considering a stable population for more than 25 years, suggesting spatial clustering of LC deaths due to indoor radon concentrations. PMID:25165752

  11. Participación ciudadana en las colonias sin agua potable y alcantarillado de Ciudad Juárez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Gustavo Córdova Bojórquez

    2007-01-01

    Full Text Available En este artículo se presenta un análisis de la participación ciudadana en la gestión del agua en 14 colonias que carecen del servicio de agua potable y alcantarillado en Ciudad Juárez, Chihuahua. La metodología consistió en analizar y relacionar las influencias externas e internas de los ciudadanos resultando una participación ciudadana muy baja en la gestión del agua determinada en gran medida por el poco conocimiento sobre el tema, la poca confianza en las instituciones públicas, la mínima disposición de participar en proyectos comunitarios y por la gran influencia que tiene el sistema político en la gestión del servicio.

  12. The involvement of citizens and water management: Neighborhood committees leaders in Ciudad Juárez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Gustavo Córdova Bojórquez

    2005-07-01

    Full Text Available This paper seeks to analyze public participation in water management through a survey applied to the leaders of neighborhood committees in Ciudad Juarez, Chihuahua. As part of the methodology, two variables —external and internal influences— and fourteen indicators were utilized. Results show that neighborhood committees, as a public participation structure, are in crisis. The structure shows both internal and external signs of breaking up: there are no clear mechanisms of summons or participation, nor are there any adecuate mechanisms capable of articulating demands and government authority, insofar as external political agents have been allowed to participate in internal management and committee issues. For this reason, the capacity of local neighborhood committees to make decisions regarding city water management is placed in doubt.

  13. 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.

  14. 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.

  15. 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...

  16. Evaluación de la propuesta de intervención para estudiantes sobresalientes: caso Chihuahua, México

    Directory of Open Access Journals (Sweden)

    Covarrubias Pizarro, Pedro

    2015-09-01

    Full Text Available Este artículo tiene como propósito exponer los resultados de un trabajo de investigación evaluativa realizado para valorar la implementación de la Propuesta de Intervención Educativa para alumnos y alumnas con Aptitudes Sobresalientes, puesta en marcha por la Secretaría de Educación Pública de México durante el ciclo escolar 2007-2008. Para evaluar dicha propuesta, se diseñó y aplicó un modelo conformado por cuatro componentes, cuatro criterios y trece descriptores. Para la recuperación de los datos y su análisis correspondiente, se empleó una metodología de corte mixto que consideró diferentes momentos, actores e instrumentos. En este documento se presenta el trabajo realizado mediante el enfoque cualitativo, destacando los resultados obtenidos en los grupos de discusión y las entrevistas semiestructuradas. El estudio se llevó a cabo en el estado de Chihuahua, México y participaron como informantes significativos el personal de educación especial del subsistema estatal del estado de Chihuahua, padres y madres de familia de estudiantes sobresalientes, maestras de grupo regular, alumnado identificado como sobresaliente y personas expertas en el tema de las altas capacidades. Los resultados apuntan que la propuesta de intervención valorada cuenta con cualidades relacionadas con su fundamento teórico y metodológico, sin embargo, la mayor debilidad se ubica en la operatividad, aspecto que puede ser sujeto a mejorar para la obtención de mayores resultados en la intervención.

  17. EVALUACIÓN DE LA PROPUESTA DE INTERVENCIÓN PARA ESTUDIANTES SOBRESALIENTES: CASO CHIHUAHUA, MÉXICO

    Directory of Open Access Journals (Sweden)

    Pedro Covarrubias Pizarro

    2015-01-01

    Full Text Available Este artículo tiene como propósito exponer los resultados de un trabajo de investigación evaluativa realizado para valorar la implementación de la Propuesta de Intervención Educativa para alumnos y alumnas con Aptitudes Sobresalientes, puesta en marcha por la Secretaría de Educación Pública de México durante el ciclo escolar 2007-2008. Para evaluar dicha propuesta, se diseñó y aplicó un modelo conformado por cuatro componentes, cuatro criterios y trece descriptores. Para la recuperación de los datos y su análisis correspondiente, se empleó una metodología de corte mixto que consideró diferentes momentos, actores e instrumentos. En este documento se presenta el trabajo realizado mediante el enfoque cualitativo, destacando los resultados obtenidos en los grupos de discusión y las entrevistas semiestructuradas. El estudio se llevó a cabo en el estado de Chihuahua, México y participaron como informantes significativos el personal de educación especial del subsistema estatal del estado de Chihuahua, padres y madres de familia de estudiantes sobresalientes, maestras de grupo regular, alumnado identificado como sobresaliente y personas expertas en el tema de las altas capacidades. Los resultados apuntan que la propuesta de intervención valorada cuenta con cualidades relacionadas con su fundamento teórico y metodológico, sin embargo, la mayor debilidad se ubica en la operatividad, aspecto que puede ser sujeto a mejorar para la obtención de mayores resultados en la intervención.

  18. La organización de las escuelas secundarias del estado de Chihuahua, en el marco de la reforma educativa

    Directory of Open Access Journals (Sweden)

    David Manuel Arzola Franco

    2010-10-01

    Full Text Available El presente artículo se deriva de un proyecto de investigación apoyado por el Fondo Mixto CONACYT-Gobierno del Estado de Chihuahua, cuyo propósito consiste en indagar sobre la visión que tienen los actores involucrados en la Reforma de la Educación Secundaria (RS, con respecto a los procesos de transformación que se pretenden operar en el ámbito organizativo. El trabajo se llevó a cabo a través de la aplicación de una encuesta, a una muestra representativa de docentes, directivos, alumnos y padres/madres de familia, de escuelas secundarias, generales y técnicas, del estado de Chihuahua. El análisis está centrado en algunos aspectos relacionados con la organización de los 43 centros educativos: el funcionamiento institucional, los procesos comunicativos, las acciones de orientación y tutoría, el trabajo colaborativo; la información sobre la dinámica para la implementación de la Reforma de la Educación Secundaria (RS, y las perspectivas de los sujetos con respecto al manejo de los indicadores educativos a nivel institucional. Los datos recabados ponen de relieve que la RS se limita al cambio del plan y los programas de estudio; no se advierten transformaciones en la estructura organizativa de las escuelas de este nivel: formas de gobierno, aspectos normativos, procesos de comunicación y participación, toma de decisiones, etc.

  19. Mujeres indígenas, gobierno y comunidad: El caso de mujeres tarahumaras en Ciudad Juárez, Chihuahua

    Directory of Open Access Journals (Sweden)

    Martha Estela Pérez García

    2016-01-01

    Full Text Available La situación de las mujeres indígenas en Chihuahua se caracteriza por la marginación, pobreza y desigualdad. Por esta razón, algunos(as miembros de la etnia rarámuri obligados por las necesidades más elementales, emigran con sus familias a las principales ciudades de la entidad. En el caso específico de la comunidad indígena asentada en Ciudad Juárez, Chihuahua, encontramos que son mujeres quienes dirigen las tareas de gobierno, rol tradicionalmente asignados a los hombres. El objetivo de este artículo es realizar un acercamiento de la participación femenina en el gobierno de la colonia tarahumara, con el propósito de conocer cómo se genera esta participación, sus liderazgos y las formas de resolución de sus problemas al interior de la comunidad. Para este propósito se realizaron entrevista con representantes de la comunidad y sus dos gobernadoras, además de un grupo focal con la presidenta y un grupo de mujeres. Los resultados de esta investigación mostraron dos cuestiones significativas: la situación de extrema vulnerabilidad en que viven las indígenas en el entorno urbano y que el gobierno femenino usa estrategias apegadas al rol de género para mantener el orden, el liderazgo y mejorar la calidad de vida de su comunidad.

  20. 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.

  1. 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

  2. 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 ...

  3. 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

  4. Modeling of U-series Radionuclide Transport Through Soil at Pena Blanca, Chihuahua, Mexico

    Science.gov (United States)

    Pekar, K. E.; Goodell, P. C.; Walton, J. C.; Anthony, E. Y.; Ren, M.

    2007-05-01

    The Nopal I uranium deposit is located at Pena Blanca in Chihuahua, Mexico. Mining of high-grade uranium ore occurred in the early 1980s, with the ore stockpiled nearby. The stockpile was mostly cleared in the 1990s; however, some of the high-grade boulders have remained there, creating localized sources of radioactivity for a period of 25-30 years. This provides a unique opportunity to study radionuclide transport, because the study area did not have any uranium contamination predating the stockpile in the 1980s. One high-grade boulder was selected for study based upon its shape, location, and high activity. The presumed drip-line off of the boulder was marked, samples from the boulder surface were taken, and then the boulder was moved several feet away. Soil samples were taken from directly beneath the boulder, around the drip-line, and down slope. Eight of these samples were collected in a vertical profile directly beneath the boulder. Visible flakes of boulder material were removed from the surficial soil samples, because they would have higher concentrations of U-series radionuclides and cause the activities in the soil samples to be excessively high. The vertical sampling profile used 2-inch thicknesses for each sample. The soil samples were packaged into thin plastic containers to minimize the attenuation and to standardize sample geometry, and then they were analyzed by gamma-ray spectroscopy with a Ge(Li) detector for Th-234, Pa-234, U-234, Th-230, Ra-226, Pb-214, Bi-214, and Pb-210. The raw counts were corrected for self-attenuation and normalized using BL-5, a uranium standard from Beaverlodge, Saskatchewan. BL-5 allowed the counts obtained on the Ge(Li) to be referenced to a known concentration or activity, which was then applied to the soil unknowns for a reliable calculation of their concentrations. Gamma ray spectra of five soil samples from the vertical profile exhibit decreasing activities with increasing depth for the selected radionuclides

  5. 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...

  6. 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.

  7. 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

  8. 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 ...

  9. 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 ...

  10. 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...

  11. 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...

  12. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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.

  17. 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

  18. 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.

  19. 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...

  20. 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

  1. 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

  2. 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...

  3. 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)

  4. 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.

  5. 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.

  6. Conmemoraciones históricas, activación y posicionamiento turístico: Centenario, Bicentenario y Tricentenario en Chihuahua

    Directory of Open Access Journals (Sweden)

    Anna María Fernández Poncela

    2011-01-01

    Full Text Available Este texto es una revisión y reflexión sobre algunos conceptos y fenómenos sociales con relación al patrimonio cultural, las conmemoraciones históricas y el turismo cultural. El estudio de caso es la triple celebración en Chihuahua, Centenario de la Revolución Mexicana, Bicentenario de la Independencia de México y Tricentenario de la fundación de la ciudad capital del estado de Chihuahua. Con este ejemplo, se observa cómo se reproduce y consume la identidad nacional, el patrimonio histórico y cultural -tangible e intangible- y cómo el turismo consume identidad y patrimonio. Desde el presente exaltamos el pasado y proyectamos expectativas hacia el futuro.

  7. New tariffs confuse Mexican market

    International Nuclear Information System (INIS)

    Coeyman, M.

    1992-01-01

    Indelpro - the Grupo Alfa/Himont joint venture 150,000-m.t./year polypropylene (PP) plant in Altamira, Mexico - has been working to find its place in the Mexican market since coming onstream in March. At the same time, that market has been complicated by the imposition of import and export tariffs by the U.S. Department of Commerce early this fall. Commerce's accession to a 10% ad valorem tax on US PP exports to Mexico surprised some industry observers. The tariff is scheduled to be phased out within 10 years and is partly countermanded by a 5% tariff over a five-year period on Mexican PP exports to the US. But some market analysts say the arrangement is baffling

  8. 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

  9. 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.

  10. NAFTA and the Mexican Economy

    Science.gov (United States)

    2008-11-04

    its loans. Then President Miguel de la Madrid took steps to open and liberalize the Mexican economy and initiated procedures to replace import...capita income in countries. 24 Lessons from NAFTA, 2005. 25 Economia , “NAFTA and Convergence in North America: High Expectations, Big Events, Little Time...Easterly, Norbert Fiess, and Daniel Lederman, Economia , “NAFTA and Convergence in North America: High Expectations, Big Events, Little Time,” Fall 2003. The

  11. 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

  12. 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.

  13. 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.

  14. 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

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. Homozygosity of single nucleotide polymorphisms in the 3' region of the canine estrogen receptor 1 gene is greater in Toy Poodles than in Miniature Dachshunds and Chihuahuas.

    Science.gov (United States)

    Pathirana, Indunil N; Tanaka, Kakeru; Kawate, Noritoshi; Tsuji, Makoto; Hatoya, Shingo; Inaba, Toshio; Tamada, Hiromichi

    2011-06-01

    Differences in the distribution of single nucleotide polymorphisms (SNPs) and haplotypes in the estrogen receptor α gene (ESR1) were examined in Miniature Dachshunds (n = 48), Chihuahuas (n = 20) and Toy Poodles (n = 18). Five DNA fragments located in the 40-kb region at the 3' end of ESR1 were amplified by polymerase chain reaction and were directly sequenced. We compared allele, genotype and estimated haplotype frequencies at each SNP in the 3' end of ESR1 for these three breeds of small dog. The frequency of the major allele and the genotype frequency of the major allele homozygotes, were significantly higher in Toy Poodles for five SNPs (SNP #5, #14-17) than in Miniature Dachshunds, and significantly higher in Toy Poodles than Chihuahuas for three SNPs (SNP #15-17). A common haplotype block was identified in an approximately 20-kb region encompassing four SNPs (SNPs # 14-17). The frequencies of the most abundant estimated haplotype (GTTG) and GTTG homozygotes were significantly higher in Toy Poodles than in the other two breeds. These results imply that homozygosity for the allele, genotype and haplotype distribution within the block at the 3' end of ESR1 is greater in Toy Poodles than in Miniature Dachshunds and Chihuahuas. © 2011 The Authors; Animal Science Journal © 2011 Japanese Society of Animal Science.

  20. A Comparison of Angular Values of the Pelvic Limb with Normal and Medial Patellar Luxation Stifles in Chihuahua Dogs Using Radiography and Computed Tomography.

    Science.gov (United States)

    Phetkaew, Thitaporn; Kalpravidh, Marissak; Penchome, Rampaipat; Wangdee, Chalika

    2018-02-01

     This article aimed to determine and compare the angular values of the pelvic limb in normal and medial patellar luxation (MPL) stifles in Chihuahuas using radiography and computed tomographic (CT) scan, to identify the relationship between pelvic limb angles and severity of MPL. In addition, radiographic and CT images were compared to determine the more suitable method of limb deformity assessment.  Sixty hindlimbs of Chihuahuas were divided into normal and grade 1, 2, 3 and 4 MPL groups. The pelvic limb angles in frontal and sagittal planes were evaluated on radiography and CT scan. Femoral and tibial torsion angles (FTA and TTA) were evaluated only by CT scan. All angles were compared among normal and MPL stifles and between radiography and CT scan.  Based on the CT scan, the mechanical lateral distal femoral angle (mLDFA), anatomical caudal proximal femoral angle (aCdPFA), and TTA were related to the severity of MPL. The mLDFA and TTA were significantly increased ( p  Chihuahuas are aLDFA, mLDFA, aCdPFA and TTA. Radiography had some limitations for evaluating pelvic limb angles. The caudocranial radiograph is recommended for the assessment of the distal femoral angles, while the craniocaudal radiograph is for the tibial angles. Schattauer GmbH Stuttgart.

  1. Real-time PCR genotyping assay for canine progressive rod-cone degeneration and mutant allele frequency in Toy Poodles, Chihuahuas and Miniature Dachshunds in Japan.

    Science.gov (United States)

    Kohyama, Moeko; Tada, Naomi; Mitsui, Hiroko; Tomioka, Hitomi; Tsutsui, Toshihiko; Yabuki, Akira; Rahman, Mohammad Mahbubur; Kushida, Kazuya; Mizukami, Keijiro; Yamato, Osamu

    2016-03-01

    Canine progressive rod-cone degeneration (PRCD) is a middle- to late-onset, autosomal recessive, inherited retinal disorder caused by a substitution (c.5G>A) in the canine PRCD gene that has been identified in 29 or more purebred dogs. In the present study, a TaqMan probe-based real-time PCR assay was developed and evaluated for rapid genotyping and large-scale screening of the mutation. Furthermore, a genotyping survey was carried out in a population of the three most popular breeds in Japan (Toy Poodles, Chihuahuas and Miniature Dachshunds) to determine the current mutant allele frequency. The assay separated all the genotypes of canine PRCD rapidly, indicating its suitability for large-scale surveys. The results of the survey showed that the mutant allele frequency in Toy Poodles was high enough (approximately 0.09) to allow the establishment of measures for the prevention and control of this disorder in breeding kennels. The mutant allele was detected in Chihuahuas for the first time, but the frequency was lower (approximately 0.02) than that in Toy Poodles. The mutant allele was not detected in Miniature Dachshunds. This assay will allow the selective breeding of dogs from the two most popular breeds (Toy Poodle and Chihuahua) in Japan and effective prevention or control of the disorder.

  2. 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.

  3. Morbilidad infantil por causas respiratorias y su relación con la contaminación atmosférica en Ciudad Juárez, Chihuahua, México Infant morbidity caused by respiratory diseases and its relation with the air pollution in Juarez City, Chihuahua, Mexico

    Directory of Open Access Journals (Sweden)

    Leticia Hernández-Cadena

    2007-02-01

    de control de la contaminación atmosférica para evitar que empeore la situación actual.OBJECTIVE: To assess the impact of atmospheric pollutants on the respiratory health of children of different age groups in Juarez City, Chihuahua, Mexico. MATERIAL AND METHODS: Data on emergency room visits between 1997 and 2001 for respiratory diseases in children less than 17 years old were obtained from hospitals in the Juarez City belonging to the Mexican Social Security Institute (IMSS. Diseases were classified into three groups according to ICD 9th and 10th codes: a upper respiratory diseases, b lower respiratory diseases, and c asthma attacks. This information was stratified by age group (5 years. Daily air pollution data (ozone and PM10 and weather conditions were obtained from the Monitoring Network System in Juarez City. Statistical analysis was carried out using a Generalized Additive Model assuming a Poisson distribution. RESULTS: Ozone concentrations, but not PM10, were statistically associated with emergency room visits for respiratory diseases, mainly among children 5 years old or younger. In this group, an increase of 20 ppb 1-hr maximum for ozone was associated with an increase of 8.3% in the number of emergency room visits for upper respiratory diseases, with a 3-day exposure lag; and an increase of 12.7% in the number of emergency room visits for lower respiratory diseases when considering a 4-day exposure lag in a maximum 8-hr mobile average. The largest effect for the complete sample and for the group 6 to 16 years of age was observed for 3-day lag (5.1% for an increase of 20 ppb 1-hr maximum for ozone. For the 6 to16 year old group we did not find a significant effect. CONCLUSION: The wide range of risk is quite important and might represent a substantial cost for the health system as well as for the society. Our results emphasize the need to implement preventive and control measures for air pollution and avoid the worsening of the present situation.

  4. 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...

  5. 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

  6. Business opportunities in the Mexican dairy industry

    NARCIS (Netherlands)

    Wijnands, J.H.M.; Armenta Gutierrez, B.M.; Poelarends, J.J.; Valk, van der O.M.C.

    2010-01-01

    This study explores the Mexican and Dutch business opportunities in the dairy industry in Mexico. The report discusses first the external environment of the Mexican dairy sector: the economic developments, the country's overall competitiveness, and the economic and agricultural policies. Next, it

  7. Stress Resilience among Border Mexican American Women

    Science.gov (United States)

    Guinn, Bobby; Vincent, Vern; Dugas, Donna

    2009-01-01

    The purpose of this study was to identify factors distinguishing Mexican American women living near the U.S.-Mexican border who are resilient to the experience of stress from those who are not. The study sample consisted of 418 participants ranging in age from 20 to 61 years. Data were gathered through a self-report survey instrument composed of…

  8. Mexican Women, Migration and Sex Roles.

    Science.gov (United States)

    Baca, Reynaldo; Dexter, Bryan

    1985-01-01

    Compares Mexican women involved in migration to understand how their sex roles and status have been affected. Uses data from two separate studies: ethnography on migrants' wives left at home in a Mexican village and a survey of unauthorized immigrants in the Los Angeles area. (SA)

  9. A Turnover Model for the Mexican Maquiladoras.

    Science.gov (United States)

    Maertz, Carl P.; Stevens, Michael J.; Campion, Michael A.

    2003-01-01

    From interviews with 47 Mexican maquiladora workers, a model of voluntary turnover was created and compared with models from the United States, Canada, England, and Australia. Despite similarities, the cultural and economic environment affected the precise content of antecedents in the Mexican model. (Contains 63 references.) (SK)

  10. 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...

  11. 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.

  12. 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...

  13. 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.

  14. 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...

  15. 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.

  16. 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.

  17. 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

  18. 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...

  19. 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)

  20. 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)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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)

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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).

  14. 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.

  15. 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...

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. La violencia en la región noroeste de Chihuahua. Experiencias e impactos desde la comunidad educativa

    Directory of Open Access Journals (Sweden)

    Marcos J. Estrada Ruiz

    2013-01-01

    Full Text Available La violencia escolar ha sido un tema explorado de manera importante en los últimos años desde la investigación educativa en México, sin embargo, en contextos de alta violencia no se han mostrado los impactos de la violencia extraescolar y estructural, en la escuela y en otros espacios comunitarios. El artículo presenta resultados de una investigación que tuvo por objetivo reconstruir el impacto de la violencia en la región noroeste de Chihuahua, desde la comunidad educativa (docentes, padres, estudiantes de dos municipios en particular. A la manera de estudios en caso y recurriendo al análisis de contenido, se analizanlos impactos en la percepción del incremento de la violencia a partir de la experiencia directa; la modificación de la dinámica de las escuelas; el abandono de los espacios públicos y el señalamiento de “nuevos” actores, aparentemente ajenos a la comunidad, que aparecen a priori por su condición social, como los responsables de la violencia.

  2. Baccharis Salicifolia development in the presence of high concentrations of uranium in the arid environment of San Marcos, Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Luna P, M. Y.; Alarcon H, M. T.; Silva S, M.; Renteria V, M; Rodriguez V, M. A.; Herrera P, E.; Reyes C, M.; Montero C, M. E., E-mail: elena.montero@cimav.edu.m [Centro de Investigacion en Materiales Avanzados, S. C., Miguel de Cervantes 120, Complejo Industrial Chihuahua, 31109 Chihuahua (Mexico)

    2011-02-15

    In humid zones and marine environments the bio indicator contaminants by trace elements are well established. However, in arid zones it is more difficult to find these tools because there is less biodiversity. The objective of this paper was to analyze the behavior of the Baccharis salicifolia plant in areas with high uranium concentration in arid zones, to determine the characteristics of tolerance and possible use as a bio monitor for the presence of such contaminants. For this project a uraniferous zone was selected in San Marcos, located northwest of the City of Chihuahua. A total of 8 sampling points of the plant and soil were located here. Each sample was divided into the root and the stem and leaves to determine the specific activity of the uranium in both parts of the plant and its sediments. The determination of the specific activities of the total uranium in the samples was obtained by liquid scintillation with alpha-beta separation. The results indicate a tendency for the plant to accumulate the uranium in its different parts, and to trans locate it to its stem and leaves. The plant is resistant to high concentrations of uranium, not showing any specific changes in relation to non contaminated areas that might indicate the presence of the contaminant. Therefore, its use as a bio monitor species is limited. (Author)

  3. Experience in the transport and disposal of uranium mill tailings from Aldama City to Sierra Pena Blanca in Chihuahua, Mexico

    International Nuclear Information System (INIS)

    Ruiz, M.; Molina, G.; Angeles C, A.; Cruz G, S.; Lizacano C, D.; Reyes, J.; Rojas, V.

    1996-01-01

    In the process of decontamination, transport and disposal of uranium mill tailings, in the state of Chihuahua, Mexico, was necessary the multidisciplinary and multi institutional task to select mainly the site for the final disposal. The uranium mill tailings content Ra-226 which half live time is 1600 years, therefore the site should be adequately stable, a remote place of population, and which containment will survive for thousand of years. The decontamination of site where the uranium mill tailings were 25 years ago, required the application of norms from regulator organism. For the transport of uranium mill tailings was necessary that the vehicles had devices to reduce the dispersion of material in the road. The selection of the site was product of balance between the cost of transport and the final disposal. To typify the site, studies of hydrology, meteorology, ecology, geology and seismology were performed. On the other hand, the decision to locate the deposit in the site was due to dispersion of material by the rain, wind and bowls. (authors). 3 refs., 1 fig., 1 tab

  4. Baccharis Salicifolia development in the presence of high concentrations of uranium in the arid environment of San Marcos, Chihuahua

    International Nuclear Information System (INIS)

    Luna P, M. Y.; Alarcon H, M. T.; Silva S, M.; Renteria V, M; Rodriguez V, M. A.; Herrera P, E.; Reyes C, M.; Montero C, M. E.

    2011-01-01

    In humid zones and marine environments the bio indicator contaminants by trace elements are well established. However, in arid zones it is more difficult to find these tools because there is less biodiversity. The objective of this paper was to analyze the behavior of the Baccharis salicifolia plant in areas with high uranium concentration in arid zones, to determine the characteristics of tolerance and possible use as a bio monitor for the presence of such contaminants. For this project a uraniferous zone was selected in San Marcos, located northwest of the City of Chihuahua. A total of 8 sampling points of the plant and soil were located here. Each sample was divided into the root and the stem and leaves to determine the specific activity of the uranium in both parts of the plant and its sediments. The determination of the specific activities of the total uranium in the samples was obtained by liquid scintillation with alpha-beta separation. The results indicate a tendency for the plant to accumulate the uranium in its different parts, and to trans locate it to its stem and leaves. The plant is resistant to high concentrations of uranium, not showing any specific changes in relation to non contaminated areas that might indicate the presence of the contaminant. Therefore, its use as a bio monitor species is limited. (Author)

  5. 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.

  6. 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.

  7. 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,

  8. 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

  9. 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.

  10. 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

  11. 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...

  12. 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...

  13. 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...

  14. 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.

  15. 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.

  16. 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

  17. 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.

  18. 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.

  19. 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

  20. 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....

  1. 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.

  2. 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.

  3. 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...

  4. 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

  5. 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.

  6. 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...

  7. 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) ...

  8. 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 ...

  9. 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...

  10. 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.

  11. 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.

  12. 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.

  13. 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

  14. 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.

  15. 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…

  16. Mexican participation in the AMS project

    Science.gov (United States)

    Menchaca-Rocha, A.; Buenerd, M.; Cabrera, J. I.; Canizal, C.; Esquivel, O.; Núñez, R.; Plascencia, J. C.; Reyes, T.; Villoro, M. F.

    2001-05-01

    Optical characterization of hydrophobic silica aerogel SP-25 for the RICH, and a scheme to generate particle-ID conditions on TOF and Tracker amplitude data are reported, as part of a Mexican effort to contribute to the AMS Project. .

  17. Mammagraphy Use by Older Mexican American Women

    National Research Council Canada - National Science Library

    Freeman, Jean

    1998-01-01

    The purpose of this study is to examine the determinants of mammographic screening in older Mexican- American women, particularly the influence of strong family relationships on promoting screening behavior...

  18. Craniometric Analysis of the Hindbrain and Craniocervical Junction of Chihuahua, Affenpinscher and Cavalier King Charles Spaniel Dogs With and Without Syringomyelia Secondary to Chiari-Like Malformation.

    Science.gov (United States)

    Knowler, Susan P; Kiviranta, Anna-Mariam; McFadyen, Angus K; Jokinen, Tarja S; La Ragione, Roberto M; Rusbridge, Clare

    2017-01-01

    To characterize and compare the phenotypic variables of the hindbrain and craniocervical junction associated with syringomyelia (SM) in the Chihuahua, Affenpinscher and Cavalier King Charles Spaniel (CKCS). Analysis of 273 T1-weighted mid-sagittal DICOM sequences of the hindbrain and craniocervical junction from 99 Chihuahuas, 42 Affenpinschers and 132 CKCSs. The study compared 22 morphometric features (11 lines, eight angles and three ratios) of dogs with and without SM using refined techniques based on previous studies of the Griffon Bruxellois (GB) using Discriminant Function Analysis and ANOVA with post-hoc corrections. The analysis identified 14/22 significant traits for SM in the three dog breeds, five of which were identical to those reported for the GB and suggest inclusion of a common aetiology. One ratio, caudal fossa height to the length of the skull base extended to an imaginary point of alignment between the atlas and supraoccipital bones, was common to all three breeds (p values 0.029 to Chihuahua had a smaller angle between the dens, atlas and basioccipital bone (p value < 0.001); Affenpinschers had a smaller distance from atlas to dens (p value 0.009); CKCS had a shorter distance between the spheno-occipital synchondrosis and atlas (p value 0.007). The selected morphometries successfully characterised conformational changes in the brain and craniocervical junction that might form the basis of a diagnostic tool for all breeds. The severity of SM involved a spectrum of abnormalities, incurred by changes in both angulation and size that could alter neural parenchyma compliance and/or impede cerebrospinal fluid channels.

  19. Craniometric Analysis of the Hindbrain and Craniocervical Junction of Chihuahua, Affenpinscher and Cavalier King Charles Spaniel Dogs With and Without Syringomyelia Secondary to Chiari-Like Malformation.

    Directory of Open Access Journals (Sweden)

    Susan P Knowler

    Full Text Available To characterize and compare the phenotypic variables of the hindbrain and craniocervical junction associated with syringomyelia (SM in the Chihuahua, Affenpinscher and Cavalier King Charles Spaniel (CKCS.Analysis of 273 T1-weighted mid-sagittal DICOM sequences of the hindbrain and craniocervical junction from 99 Chihuahuas, 42 Affenpinschers and 132 CKCSs. The study compared 22 morphometric features (11 lines, eight angles and three ratios of dogs with and without SM using refined techniques based on previous studies of the Griffon Bruxellois (GB using Discriminant Function Analysis and ANOVA with post-hoc corrections.The analysis identified 14/22 significant traits for SM in the three dog breeds, five of which were identical to those reported for the GB and suggest inclusion of a common aetiology. One ratio, caudal fossa height to the length of the skull base extended to an imaginary point of alignment between the atlas and supraoccipital bones, was common to all three breeds (p values 0.029 to <0.001. Associated with SM were a reduced occipital crest and two acute changes in angulation i 'sphenoid flexure' at the spheno-occipital synchondrosis ii 'cervical flexure' at the foramen magnum allied with medulla oblongata elevation. Comparing dogs with and without SM, each breed had a unique trait: Chihuahua had a smaller angle between the dens, atlas and basioccipital bone (p value < 0.001; Affenpinschers had a smaller distance from atlas to dens (p value 0.009; CKCS had a shorter distance between the spheno-occipital synchondrosis and atlas (p value 0.007.The selected morphometries successfully characterised conformational changes in the brain and craniocervical junction that might form the basis of a diagnostic tool for all breeds. The severity of SM involved a spectrum of abnormalities, incurred by changes in both angulation and size that could alter neural parenchyma compliance and/or impede cerebrospinal fluid channels.

  20. Effect of the temperature on the sorption of cadmium in natural clinoptilolite from the State of Chihuahua; Efecto de la temperatura sobre la sorcion de cadmio en clinoptilolita natural del Estado de Chihuahua

    Energy Technology Data Exchange (ETDEWEB)

    Arambula V, V

    2004-07-01

    The investigation works related with the removal of cadmium of aqueous solutions, they make emphasis in a great number of materials that were used for this end, as well as in the parameters that influence, such as the temperature and the pH. In this work it was investigated the effect of the temperature on the removal of cadmium, using a zeolitic mineral native of the State of Chihuahua for they were determined it kinetic parameters, those diffusivity coefficients and the retention mechanisms (adsorption or ion exchange) involved. The clinoptilolite samples were characterized by means of scanning electron microscopy in high vacuum (MEB), elementary microanalysis (EDS) and X-ray diffraction (XRD). The experimental part consisted on putting in contact solutions of cadmium with the mineral, varying the temperature, the time of contact or the concentration; the quantification of sodium and cadmium in the liquid phase was carried out by means of atomic absorption spectroscopy (EAA). It was determined the time of equilibrium for the removal process. The temperature and the concentration influence on the process of sorption of cadmium in the zeolitic mineral (kinetics and isotherms). The kinetic model that describes better the sorption process of cadmium in the clinoptilolite was the pseudo-2 order. The apparent coefficient of diffusivity presented a greater value conforms to increment the temperature. The results of the isotherm of adsorption of cadmium presented a better adjustment to the Freundlich model. The quantity of cadmium retained by the mineral it was greater than the quantity of sodium found in the solution after the contact between the solution of cadmium and the zeolitic mineral and in accordance with the obtained separation factors, the natural zeolite shows a greater affinity for the cadmium that for the sodium ({alpha} > 1). (Author)

  1. NAFTA: The Mexican Economy, and Undocumented Migration

    Science.gov (United States)

    2011-10-28

    NAFTA contributed to modest increases in Mexican formal employment since 1994. Since employment constitutes one of the chief factors affecting poverty...any other provision of law , no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a...FINAL 3. DATES COVERED (From - To) 4. TITLE AND SUBTITLE NAFTA , the Mexican Economy, and Undocumented Migration 5a

  2. Generational Variations in Mexican-Origin Intermarriage

    OpenAIRE

    Cedillo, Rosalio

    2015-01-01

    This dissertation examines intermarriage across generations of the Mexican-origin population in order to better understand how this population is incorporating in U.S. society, and looks at parental migration status and parental nativity as factors that may impede or facilitate intermarriage incorporation. Using data from the Immigration and Intergenerational Mobility in Metropolitan Los Angeles (IIMMLA) survey the research shows that: the majority of intermarriages among the Mexican-origin ...

  3. La tecnificación del riego ante la escasez del agua para la generación de alimentos. Estudio de caso en Chihuahua, México

    OpenAIRE

    Olvera-Salgado, Maria Dolores; Investigadora del Instituto Mexicano de Tecnología del Agua, México.; Bahena-Delgado, Gregorio; Profesor de la Universidad Autónoma del Estado de Morelos-ipro. México.; Alpuche Garcés, Óscar; Profesor investigador de la Universidad Autónoma del Estado de Morelos; García Matías, Francisco; Profesor de la Universidad Autónoma del Estado de Morelos

    2014-01-01

    La investigación tuvo como objetivo analizar la productividad del agua y el impactode la tecnificación del riego sobre ella y el rendimiento de los cultivos comoprincipales aportadores de alimentos. Se realizó en el Distrito de Riego 005, Delicias,Chihuahua. Se usó el método comparativo para dos escenarios: el antes, como lacondición previa a la tecnificación del riego en el año 2003, caracterizada por unasuperficie con riego por gravedad, y el después en 2012-2013, en la superficie conriego ...

  4. Locomotion of Mexican jumping beans

    International Nuclear Information System (INIS)

    West, Daniel M; K Lal, Ishan; Leamy, Michael J; Hu, David L

    2012-01-01

    The Mexican jumping bean, Laspeyresia saltitans, consists of a hollow seed housing a moth larva. Heating by the sun induces movements by the larva which appear as rolls, jumps and flips by the bean. In this combined experimental, numerical and robotic study, we investigate this unique means of rolling locomotion. Time-lapse videography is used to record bean trajectories across a series of terrain types, including one-dimensional channels and planar surfaces of varying inclination. We find that the shell encumbers the larva's locomotion, decreasing its speed on flat surfaces by threefold. We also observe that the two-dimensional search algorithm of the bean resembles the run-and-tumble search of bacteria. We test this search algorithm using both an agent-based simulation and a wheeled Scribbler robot. The algorithm succeeds in propelling the robot away from regions of high temperature and may have application in biomimetic micro-scale navigation systems. (paper)

  5. Mexican gems as thermoluminescent dosimeters

    International Nuclear Information System (INIS)

    Azorin N, J.

    1979-01-01

    The possibility of using naturally ocurring mexican gems as thermoluminescent dosimeters (TLD) was investigated. Twelve types of gems were irradiated with X and gamma rays in order to determinate their dosimetric properties. Three of these gems showed favorable thermoluminescent characteristics compared with commercial thermoluminescent dosimeters. The plots of their thermoluminescent response as a function of gamma dose are straight lines on full log paper in the dose range 10 -2 to 10 2 Gy. The energy dependence is very strong to low energies of the radiation. Their fading was found to be about 5%/yr. and they may be annealed as reused without loss in sensitivity. Therefore, these gems can be used as X and gamma radiation dosimeters. (author)

  6. 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.

  7. THE STUDY OF FISH SUPPLEMENT AND BUTTERFAT SUBSTITUTE EFFECT ON EXPIRY DATE OF PROCESSED CHEESE PRODUCT

    Directory of Open Access Journals (Sweden)

    NATALIYA LOTYSH

    2015-02-01

    Full Text Available The sector of functional products has top-priority meaning – it is the most convenient and natural form of introduction and enrichment of the human organism with vitamins, mineral substances, microelements and other components. Attraction into the branch of raw materials of non-milk origin – fish supplements and substitutes of butterfat – served the basis of technology development of processed cheese products of combined content, which in accordance with acting terminology are called processed cheese products. The technology of processed cheese products allows easily regulating their content by introduction of corresponding supplement that facilitates obtainment of product with set properties and content. Inclusion of meat and fish as the raw materials in the processed cheese content results in enrichment of the product with macro- and microelements, unsaturated fatty acids, except for regulation of fatty acid content of cheese products is executed by substitution of butterfat by butterfat substitute.

  8. Molecular systematics in the genus Mucor with special regards to species encountered in cheese.

    Science.gov (United States)

    Hermet, Antoine; Méheust, Delphine; Mounier, Jérôme; Barbier, Georges; Jany, Jean-Luc

    2012-06-01

    The genus Mucor, a member of the order Mucorales, comprises different species encountered in cheeses. Although fungi play a fundamental role in cheese manufacturing and ripening, the taxonomy of many fungal species found in cheese is poorly defined; indeed, this is the case for Mucor spp. In the present study, we assessed the phylogenetic relationships among 70 Mucor strains, including 36 cheese isolates, by using a five gene phylogenetic approach combined with morphological analyses. Overall, at least six species of Mucor were identified among the cheese isolates including a possible new taxon. The present study also suggests that the genus Mucor comprises undescribed taxa and needs to be properly defined. Copyright © 2012 The British Mycological Society. Published by Elsevier Ltd. All rights reserved.

  9. Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

    Science.gov (United States)

    Corsetti, A; Rossi, J; Gobbetti, M

    2001-09-19

    In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Münster and Saint-Paulin and that of surface mould-ripened cheeses such as Camembert and Brie may be similar, but at the end of the ripening, bacteria such as Brevibacterium spp., Arthrobacter spp., Micrococcus spp., Corynebacterium spp. and moulds such as Penicillium camemberti are, respectively, the dominant microorganisms. Yeasts such as Candida spp., Cryptococcus spp., Debaryomyces spp., Geotrichum candidum, Pichia spp., Rhodotorula spp., Saccharomyces spp. and Yarrowia lipolytica are often and variably isolated from the smear surface-ripened cheeses. Although not dominant within the microorganisms of the smear surface-ripened cheeses, yeasts establish significant interactions with moulds and especially bacteria, including surface bacteria and lactic acid bacteria. Some aspects of the interactions between yeasts and bacteria in such type of cheeses are considered in this paper.

  10. Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese

    Directory of Open Access Journals (Sweden)

    M.A. Di Napoli

    2010-02-01

    Full Text Available Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology laboratory. Mozzarella cheese was manufactured from whole raw water buffalo milk with the addition of natural starter. Volatile compounds were extracted by “purge and trap” system coupled to a gas chromatograph and detected operating with a mass-selective detector (Ciccioli et al., 2004 A total of 84 compounds of the following chemical families were detected: hydrocarbons, fatty acids, esters, alcohols, aldehydes, ketones and terpenes. The data overall indicated difference between the aromatic profiles of mozzarella cheese as consequence of feeding systems. Thus, differences in mozzarella cheese flavour are primarily caused by concentration differences of a common set of flavour compounds, rather than by the occurrence of compounds uniquely associated with a particular feed.

  11. Do consumers from Međimurje region recognize their autochthonous Turoš cheese?

    Directory of Open Access Journals (Sweden)

    Kristijan Valkaj

    2013-11-01

    Full Text Available The aim of this study was to determine whether consumers from the Međimurje region recognise and distinguish the autochthonous cheese called Turoš from similar cheeses like Prgica and Kvargl originating from regions neighbouring to Međimurje. Chemical, textural and microbiological properties of all three cheeses were given. Preference tests with 200 consumers using a face-to-face survey and a two-step procedure were performed. The blind taste test showed that 97 % of the respondents recognised differences between the tasted samples, and almost half of them preferred the Turoš cheese. Similarly, the informed test showed that a significantly higher number of the respondents preferred the Turoš cheese in comparison to Kvargl and Prgica. Statistical analyses showed no significant differences between respondents’ preferences in the blind and the informed tests.

  12. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.

    Science.gov (United States)

    Sánchez-Macías, D; Morales-Delanuez, A; Moreno-Indias, I; Hernández-Castellano, L E; Mendoza-Grimón, V; Castro, N; Argüello, A

    2011-12-01

    The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. β-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for α(S1)-casein than for β-casein and α(S2)-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The α(S2)-casein and α(S1)-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, β-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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

    Science.gov (United States)

    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 without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food. PMID:26761829

  14. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

    Directory of Open Access Journals (Sweden)

    Trost Eva

    2011-11-01

    Full Text Available Abstract Background Corynebacterium variabile is part of the complex microflora on the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening. Still little is known about the metabolic processes and microbial interactions during the production of smear-ripened cheeses. Therefore, the gene repertoire contributing to the lifestyle of the cheese isolate C. variabile DSM 44702 was deduced from the complete genome sequence to get a better understanding of this industrial process. Results The chromosome of C. variabile DSM 44702 is composed of 3, 433, 007 bp and contains 3, 071 protein-coding regions. A comparative analysis of this gene repertoire with that of other corynebacteria detected 1, 534 predicted genes to be specific for the cheese isolate. These genes might contribute to distinct metabolic capabilities of C. variabile, as several of them are associated with metabolic functions in cheese habitats by playing roles in the utilization of alternative carbon and sulphur sources, in amino acid metabolism, and fatty acid degradation. Relevant C. variabile genes confer the capability to catabolize gluconate, lactate, propionate, taurine, and gamma-aminobutyric acid and to utilize external caseins. In addition, C. variabile is equipped with several siderophore biosynthesis gene clusters for iron acquisition and an exceptional repertoire of AraC-regulated iron uptake systems. Moreover, C. variabile can produce acetoin, butanediol, and methanethiol, which are important flavor compounds in smear-ripened cheeses. Conclusions The genome sequence of C. variabile provides detailed insights into the distinct metabolic features of this bacterium, implying a strong adaption to the iron-depleted cheese surface habitat. By combining in silico data obtained from the genome annotation with previous experimental knowledge, occasional observations on genes that are involved in the complex

  15. Metatranscriptome analysis of fungal strains Penicillium and Geotrichum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

    OpenAIRE

    Lessard, Marie-Hélène; Viel, Catherine; Boyle, Brian; St-Gelais, Daniel; Labrie, Steve

    2014-01-01

    Background Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and p...

  16. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK.

    Science.gov (United States)

    Little, C L; Rhoades, J R; Sagoo, S K; Harris, J; Greenwood, M; Mithani, V; Grant, K; McLauchlin, J

    2008-04-01

    Two studies of retail fresh, ripened and semi-hard cheeses made from raw, thermized or pasteurized milk were undertaken in the UK during 2004 and 2005 to determine the microbiological quality of these products. Using microbiological criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, 2% of both raw, thermized (37/1819 samples) and pasteurized (51/2618 samples) milk cheeses were of unsatisfactory quality. Raw or thermized milk cheeses were of unsatisfactory quality due to levels of Staphylococcus aureus at 10(4)cfu g(-1), Escherichia coli at 10(5)cfu g(-1), and/or Listeria monocytogenes at 10(2)cfu g(-1), whereas pasteurized milk cheeses were of unsatisfactory quality due to S. aureus at 10(3)cfu g(-1) and/or E. coli at 10(3)cfu g(-1). Salmonella was not detected in any samples. Cheeses were of unsatisfactory quality more frequently when sampled from premises rated as having little or no confidence in management and control systems, and stored/displayed at above 8 degrees C. Raw or thermized milk cheeses were also more likely to be of unsatisfactory quality when they were unripened types, and pasteurized milk cheeses when they were: semi-hard types; from specialist cheese shops or delicatessens; cut to order. These results emphasize the need for applying and maintaining good hygiene practices throughout the food chain to prevent contamination and/or bacterial growth. Labelling of cheeses with clear information on whether the cheese was prepared from raw milk also requires improvement.

  17. Fair Start Program: Outreach to Mexican and Mexican American Farmworker Families.

    Science.gov (United States)

    Winters-Smith, Carol; Larner, Mary

    This presentation describes a home visiting health education program serving Mexican and Mexican-American migrant farmworkers in Florida. The purposes of the program were to educate farmworker families about pregnancy, childbirth, nutrition, and child development, and to encourage the use of preventive health care services. Home visitors were…

  18. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.

    Science.gov (United States)

    Hou, Jia; McSweeney, Paul L H; Beresford, Thomas P; Guinee, Timothy P

    2014-10-01

    Washed (W) and nonwashed (NW) variants of standard (SCa) and reduced-calcium (RCa) Cheddar cheeses were made in triplicate, ripened for a 270-d period, and analyzed for composition and changes during maturation. Curd washing was applied to cheeses to give a target level of lactose plus lactic acid in cheese moisture of 3.9 g/100 g in the W cheese, compared with a value of 5.3 g/100 g of lactose plus lactic acid in cheese moisture in the control NW cheeses. The 4 cheese types were denoted standard calcium nonwashed (SCaNW), standard calcium washed (SCaW), reduced-calcium nonwashed (RCaNW), and reduced-calcium washed (RCaW). The mean calcium level was 760 mg/100 g in the SCaNW and SCaW and 660 mg/100 g in the RCaNW and RCaW cheeses. Otherwise the gross composition of all cheeses was similar, each with protein, fat, and moisture levels of ~26, 32, and 36 g/100 g, respectively. Curd washing significantly reduced the mean level of lactic acid in the SCaW cheese and residual lactose in both SCaW and RCaW cheeses. The mean pH of the standard-calcium cheese over the 270-d ripening period increased significantly with curd washing and ripening time, in contrast to the reduced-calcium cheese, which was not affected by the latter parameters. Otherwise curd washing had little effect on changes in populations of starter bacteria or nonstarter lactic acid bacteria, proteolysis, rheology, or color of the cheese during ripening. Descriptive sensory analysis at 270 d indicated that the SCaW cheese had a nuttier, sweeter, less fruity, and less rancid taste than the corresponding SCaNW cheese. In contrast, curd washing was not as effective in discriminating between the RCaW and RCaNW cheeses. The RCaW cheese had a more buttery, caramel odor and flavor, and a more bitter, less sweet, and nutty taste than the SCaW cheese, whereas the RCaNW had a more pungent and less fruity flavor, a less fruity odor, a saltier, more-bitter, and less acidic taste, and a more astringent mouthfeel than

  19. Management Proposals of the Sabinas Reynosa Aquifer in Northeast Mexico, and Implications in the Development of Main Towns in Chihuahua

    Science.gov (United States)

    Sanchez, E. E.

    2008-12-01

    The Sabinas Reynosa water table aquifer is located in northeast Mexico in the state of Chihuahua, where this hydrologic unit is controlled by Laramide structures. The hydrostratigraphy consists of three units. At the base is a slightly compacted conglomerate HU1. The middle unit HU2 consists of clay materials packed with a carbonate cement. The upper unit is constituted by a sandy caliche with a calcareous matrix with secondary porosity, which allows it to store and transmit large volumes of water. The three units are of Paleogene age. Recently, the towns near the Sabinas Reynosa aquifer have presented supply problems, thus, this project will determine the hydrologic characterization using the groundwater budget method in order to establish the volume of water that the aquifer will yield per unit of time. The first phase consisted of defining the balance equation, by establishing the terms involved in the budget and calculating their respective values. Two different factors were defined: the inflows and outflows. In the first case, underground inflow with 225.68 Mm3 in the last five years, recharge by irrigation with 32.08 Mm3 and anthropogenic recharge with 270.50 Mm3 were considered. In the second case, the factors include underground outflow with 359.55 Mm3, pumping with 561.43 Mm3 and evapotranspiration from the water table with 130.61 Mm3. Although this last variable was calculated on a preliminary basis, a more accurate estimate requires additional studies (in process), with the aim of obtaining a more representative value. In this work is considered that evapotranspiration takes a decisive role in the analysis of the budget and hence, in the decisions that have to be taken for the proper management of the hydrological system.

  20. Effect of the temperature on the sorption of cadmium in natural clinoptilolite from the State of Chihuahua

    International Nuclear Information System (INIS)

    Arambula V, V.

    2004-01-01

    The investigation works related with the removal of cadmium of aqueous solutions, they make emphasis in a great number of materials that were used for this end, as well as in the parameters that influence, such as the temperature and the pH. In this work it was investigated the effect of the temperature on the removal of cadmium, using a zeolitic mineral native of the State of Chihuahua for they were determined it kinetic parameters, those diffusivity coefficients and the retention mechanisms (adsorption or ion exchange) involved. The clinoptilolite samples were characterized by means of scanning electron microscopy in high vacuum (MEB), elementary microanalysis (EDS) and X-ray diffraction (XRD). The experimental part consisted on putting in contact solutions of cadmium with the mineral, varying the temperature, the time of contact or the concentration; the quantification of sodium and cadmium in the liquid phase was carried out by means of atomic absorption spectroscopy (EAA). It was determined the time of equilibrium for the removal process. The temperature and the concentration influence on the process of sorption of cadmium in the zeolitic mineral (kinetics and isotherms). The kinetic model that describes better the sorption process of cadmium in the clinoptilolite was the pseudo-2 order. The apparent coefficient of diffusivity presented a greater value conforms to increment the temperature. The results of the isotherm of adsorption of cadmium presented a better adjustment to the Freundlich model. The quantity of cadmium retained by the mineral it was greater than the quantity of sodium found in the solution after the contact between the solution of cadmium and the zeolitic mineral and in accordance with the obtained separation factors, the natural zeolite shows a greater affinity for the cadmium that for the sodium (α > 1). (Author)