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Sample records for monterey jack cheese

  1. 21 CFR 133.153 - Monterey cheese and monterey jack cheese.

    Science.gov (United States)

    2010-04-01

    ... Section 133.153 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids, and... a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in...

  2. 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...

  3. Monterey MRWPCA Interceptor Pipeline 2008

    Data.gov (United States)

    California Natural Resource Agency — The Monterey Interceptor between Seaside Pump Station and Monterey Beach Resort is buried in the dunes, approximately 100 to 175 feet from the dune bluff. Between...

  4. Monterey MRWPCA Interceptor Pipeline 2008

    Data.gov (United States)

    California Department of Resources — The Monterey Interceptor between Seaside Pump Station and Monterey Beach Resort is buried in the dunes, approximately 100 to 175 feet from the dune bluff. Between...

  5. Krcki cheese

    Directory of Open Access Journals (Sweden)

    Zvonimir Prpić

    2003-07-01

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

  6. Lecevacki cheese

    Directory of Open Access Journals (Sweden)

    Siniša Matutinović

    2007-04-01

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

  7. Jack St. Clair Kilby

    Indian Academy of Sciences (India)

    IAS Admin

    the modern history of science and technology is highlighted by the fact that Jack ... Missouri, a traditional mid-western state in the United States of. America. ... his engineering education got interrupted when the second world war intensified ...

  8. Effects of Defatted Jack Bean Flour and Jack Bean Protein ...

    African Journals Online (AJOL)

    This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs was defatted with n-hexane and part of the defatted flour (DJF) extracted in acid medium (pH; 4.5) for protein concentrate (JPC). Both the DJF ...

  9. Sennar Jacks (Equus asinus)

    African Journals Online (AJOL)

    This study was carried out with an objective of evaluating the breeding soundness and sexual behavior of Sennar jackasses. ... score of 7 for the breeding and 4.8 for the working jacks. The mean (iSE) of height at wither,the ..... Equine Reproductive Physiology, Breeding and Stud Manage- ment, 2ndEdn. Farming Press ...

  10. Jack Michael's Motivation

    OpenAIRE

    Miguel, Caio F.

    2013-01-01

    Among many of Jack Michael's contributions to the field of behavior analysis is his behavioral account of motivation. This paper focuses on the concept of motivating operation (MO) by outlining its development from Skinner's (1938) notion of drive. Conceptually, Michael's term helped us change our focus on how to study motivation by shifting its origins from the organism to the environment. Michael's account also served to stimulate applied research and to better understand behavioral functio...

  11. Happy birthday, Jack Steinberger

    CERN Multimedia

    CERN Bulletin

    2016-01-01

    Even if he’s recently stopped coming to CERN on his bike, Jack Steinberger and his piercing blue eyes are still regular visitors to our corridors. As he celebrates his 95th birthday, we pay tribute to one of CERN’s greatest scientists.   Jack Steinberger in 2008, pictured on the occasion of the "Accelerating Nobel" exhibition. (Image: Claudia Marcelloni/CERN) Jack emigrated from Germany to the United States in 1934 to escape the persecution of the Jews. He later went on to study under Enrico Fermi in Chicago and in the 1950s, he contributed to the development of bubble chambers. Using this new detection apparatus, he was involved in the myriad discoveries and results that led to the construction of the Standard Model. In 1961, while at Columbia University (New York), he took part in the first experiment with a high-energy neutrino beam, which gave rise to the discovery of the muon neutrino. This discovery was awarded the&a...

  12. From Jack to Double Jack Polynomials via the Supersymmetric Bridge

    Science.gov (United States)

    Lapointe, Luc; Mathieu, Pierre

    2015-07-01

    The Calogero-Sutherland model occurs in a large number of physical contexts, either directly or via its eigenfunctions, the Jack polynomials. The supersymmetric counterpart of this model, although much less ubiquitous, has an equally rich structure. In particular, its eigenfunctions, the Jack superpolynomials, appear to share the very same remarkable combinatorial and structural properties as their non-supersymmetric version. These super-functions are parametrized by superpartitions with fixed bosonic and fermionic degrees. Now, a truly amazing feature pops out when the fermionic degree is sufficiently large: the Jack superpolynomials stabilize and factorize. Their stability is with respect to their expansion in terms of an elementary basis where, in the stable sector, the expansion coefficients become independent of the fermionic degree. Their factorization is seen when the fermionic variables are stripped off in a suitable way which results in a product of two ordinary Jack polynomials (somewhat modified by plethystic transformations), dubbed the double Jack polynomials. Here, in addition to spelling out these results, which were first obtained in the context of Macdonal superpolynomials, we provide a heuristic derivation of the Jack superpolynomial case by performing simple manipulations on the supersymmetric eigen-operators, rendering them independent of the number of particles and of the fermionic degree. In addition, we work out the expression of the Hamiltonian which characterizes the double Jacks. This Hamiltonian, which defines a new integrable system, involves not only the expected Calogero-Sutherland pieces but also combinations of the generators of an underlying affine {widehat{sl}_2} algebra.

  13. Jacks--A Study of Simple Machines.

    Science.gov (United States)

    Parsons, Ralph

    This vocational physics individualized student instructional module on jacks (simple machines used to lift heavy objects) contains student prerequisites and objectives, an introduction, and sections on the ratchet bumper jack, the hydraulic jack, the screw jack, and load limitations. Designed with a laboratory orientation, each section consists of…

  14. 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

  15. 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...

  16. Jack Stenner: The Lexile King.

    Science.gov (United States)

    Webster, Linda J.

    2000-01-01

    Traces the career of Jack Stenner. Stenner made the empirical discovery that observable readability could be entirely predicted from word familiarity and sentence length, and applied this "Lexile Framework"(R) to books and readers. Discusses the use of the Lexile Framework as a way to target specific readers. (SLD)

  17. 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...

  18. COTTAGE CHEESE PRODUCTS FUNCTIONALITY

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2015-01-01

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

  19. John B. "Jack" Townshend (1927-2012)

    Science.gov (United States)

    Love, Jeffrey J.; Finn, Carol A.

    2012-01-01

    Jack Townshend, geophysicist and dedicated public servant, died on 13 August 2012 in Fairbanks, Alaska. He was 85. Jack's career with the federal government, most of it with the national magnetic observatory program, spanned more than six solar cycles of time, and he retired only days before his death. The duration of Jack's career encompassed an important period in the history of the advancement of our understanding of the Earth. Jack's career of contributions, his life, and his personality are worthy of retrospective celebration.

  20. 78 FR 45964 - Notice of Intent To Repatriate Cultural Items: Monterey Museum of Art, Monterey, CA

    Science.gov (United States)

    2013-07-30

    ... projectile points, 38 pendants or beads, 3 fire-starters, 4 hand tools, 6 fishing weights, 37 carvings, 1... stone. In the 1978 Deed of Gift to the Monterey Museum of Art, Mr. Holman notes that the objects were...

  1. The Alignment Jacks of the LHC Cryomagnets

    CERN Document Server

    Dwivedi, J; Goswami, S G; Madhumurthy, V; Parma, V; Soni, H C

    2004-01-01

    The precise alignment of the 1232 dipoles, 474 Short Straight Sections (SSS) and some other components of the LHC collider, requires the use of 6800 jacks. The specific requirements and the need for a cost-effective solution for this large production, justified the development and industrialisation of a dedicated mechanical jack. The jack was developed, and is now being produced by Centre for Advanced Technology, India, in the framework of a collaboration between CERN and the Department of Atomic Energy in India. Three jacks support each of the 32-ton heavy, 15-meter long cryo-dipole of LHC, and provide the required alignment features. Identical jacks support the lighter LHC Short Straight Sections. Presently, the mass production of 6800 jacks is in progress with two Indian manufacturers, and 3545 jacks have already been delivered to CERN by April 2004. Considering the successful performance of the jacks, it is now envisaged to extend their use, with some modifications, for even higher-demanding alignment of ...

  2. 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...

  3. Jack Reeves and his science.

    Science.gov (United States)

    Moore, Lorna G; Grover, Robert F

    2006-04-28

    John T. (Jack) Reeves' science is reviewed across the 37 years of his research career at the University of Colorado Health Sciences Center, a period which occupied approximately half his remarkable life. His contributions centered on understanding the inter-relatedness as well as the underlying mechanisms controlling the various components of the O(2) transport system. We review here his studies on exercise performance; these encompassed about half his scientific output with the other half being devoted to the study of hypoxic pulmonary hypertension. Early studies concerned cardiac output, showing how it was a balance between O(2) uptake and O(2) extraction, and that cardiac output during exercise at high altitude was reduced, most likely because of decreased plasma volume and left ventricular filling. Jack's many studies addressed virtually every aspect of the O(2) transport system -- adding significantly to our understanding of the syndromes of altitude illness, the mechanisms by which ventilatory sensitivity to hypoxia and hypercapnia influenced ventilatory acclimatization, and the contributions of the various limbs of the autonomic nervous system on systemic blood pressure, vascular resistance and substrate utilization. His scientific career ended abruptly in 2004 when struck by a car while biking to work, but his legacy remains in his more than 385+ research articles or chapters, the 40+ fellows he trained, and the countless number of younger (and older) scientists for whom he served as a role model for learning how to scrutinize their data and present their findings in clear and sometimes bold prose. An integral man, he is sorely missed.

  4. 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...

  5. Monterey Bay Aquarium Volunteer Guide Scheduling Analysis

    Science.gov (United States)

    2014-12-01

    TERMS 15. NUMBER OF Monterey Bay Aquarium, linear programing, network design, multi commodity flow, resilience PAGES 17. SECURITY 18. SECURITY...Volunteers fill many roles that include Aquarium guides, information desk attendants, divers, and animal caregivers . Julie Packard, Executive Director of...further analyze the resiliency of the shifts to changes in staffing levels caused by no-shows or drop-ins. 3 While the guide program managers have

  6. Jack superpolynomials: physical and combinatorial definitions

    International Nuclear Information System (INIS)

    Desrosiers, P.; Mathieu, P.; Lapointe, L.

    2004-01-01

    Jack superpolynomials are eigenfunctions of the supersymmetric extension of the quantum trigonometric Calogero-Moser-Sutherland Hamiltonian. They are orthogonal with respect to the scalar product, dubbed physical, that is naturally induced by this quantum-mechanical problem. But Jack superpolynomials can also be defined more combinatorially, starting from the multiplicative bases of symmetric superpolynomials, enforcing orthogonality with respect to a one-parameter deformation of the combinatorial scalar product. Both constructions turn out to be equivalent. (author)

  7. 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

  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. Cost Benefit Analysis of the Monterey Pines Golf Course

    National Research Council Canada - National Science Library

    Zielinski, Matthew

    2000-01-01

    ..., the government-operated course in the Monterey area. The main purpose of this thesis is to examine the costs and benefits of having a government-operated course in Monterey, where the golf market is extremely competitive, and to examine alternatives...

  10. Comparison of Monterey pine stress in urban and natural forests

    Science.gov (United States)

    David J. Nowak; Joe R. McBride

    1991-01-01

    Monterey pine street trees within Carmel, California and its immediate vicinity, as well as forest-grown Monterey pine within adjacent natural stands, were sampled with regard to visual stress characteristics, and various environmental and biological variables. Two stress indices were computed, one hypothesized before data collection was based on relative foliage...

  11. 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...

  12. 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.

  13. Jack Michael's Motivation

    Science.gov (United States)

    Miguel, Caio F.

    2013-01-01

    Among many of Jack Michael's contributions to the field of behavior analysis is his behavioral account of motivation. This paper focuses on the concept of "motivating operation" (MO) by outlining its development from Skinner's (1938) notion of "drive." Conceptually, Michael's term helped us change our focus on…

  14. Jack in the Box, Unit 1A

    DEFF Research Database (Denmark)

    Gammelgaard Nielsen, Anders

    2011-01-01

    In the assignment known as ‘JACK- in-the-box’ the aim is to foster col- laborative situations through man- aging a complex architectural issue. The aim is to conduct an integrat- ed teaching course that extends from an introductory outline pro- cess through to the project devel- opment phase...

  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. Carbon transport in Monterey Submarine Canyon

    Science.gov (United States)

    Barry, J.; Paull, C. K.; Xu, J. P.; Clare, M. A.; Gales, J. A.; Buck, K. R.; Lovera, C.; Gwiazda, R.; Maier, K. L.; McGann, M.; Parsons, D. R.; Simmons, S.; Rosenberger, K. J.; Talling, P. J.

    2017-12-01

    Submarine canyons are important conduits for sediment transport from continental margins to the abyss, but the rate, volume, and time scales of material transport have been measured only rarely. Using moorings with current meters, sediment traps (10 m above bottom) and optical backscatter sensors, we measured near-bottom currents, suspended sediment concentrations, and sediment properties at 1300 m depth in Monterey Canyon and at a non-canyon location on the continental slope at the same depth. Flow and water column backscatter were used to characterize "ambient" conditions when tidal currents dominated the flow field, and occasional "sediment transport events" when anomalously high down-canyon flow with sediment-laden waters arrived at the canyon mooring. The ambient sediment flux measured in sediment traps in Monterey Canyon was 350 times greater than measured at the non-canyon location. Although the organic carbon content of the canyon sediment flux during ambient periods was low (1.8 %C) compared to the slope location (4.9 %C), the ambient carbon transport in the canyon was 130 times greater than at the non-canyon site. Material fluxes during sediment transport events were difficult to measure owing to clogging of sediment traps, but minimal estimates indicate that mass transport during events exceeds ambient sediment fluxes through the canyon by nearly 3 orders of magnitude, while carbon transport is 380 times greater. Estimates of the instantaneous and cumulative flux of sediment and carbon from currents, backscatter, and sediment properties indicated that: 1) net flux is down-canyon, 2) flux is dominated by sediment transport events, and 3) organic carbon flux through 1300 m in Monterey Canyon was ca. 1500 MT C per year. The injection of 1500 MTCy-1 into the deep-sea represents ca. 260 km2 of the sediment C flux measured at the continental slope station (5.8 gCm-2y-1) and is sufficient to support a benthic community carbon demand of 5 gCm-2y-1 over 300 km2.

  17. 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

  18. Southern Monterey Bay Littoral Cell CRSMP Critical Erosion Sites 2008

    Data.gov (United States)

    California Natural Resource Agency — PWA and Griggs (2004) defined three risk categories to Monterey Regional Water Pollution Control Agency (MRWPCA) facilities between Marina and Wharf II. These risk...

  19. Southern Monterey Bay Littoral Cell CRSMP Sensitive Habitat 2008

    Data.gov (United States)

    California Natural Resource Agency — One of the most important functions of the southern Monterey Bay coastal system is its role as a habitat for a unique flora and fauna. The beaches are habitat for...

  20. Southern Monterey Bay Littoral Cell CRSMP Proposed Receiver Site 2008

    Data.gov (United States)

    California Natural Resource Agency — Given the location of the critical areas of erosion and the need to avoid adverse impacts to local sensitive habitat, the Southern Monterey Bay Coastal RSM Plan...

  1. Southern Monterey Bay Littoral Cell CRSMP Proposed Receiver Site 2008

    Data.gov (United States)

    California Department of Resources — Given the location of the critical areas of erosion and the need to avoid adverse impacts to local sensitive habitat, the Southern Monterey Bay Coastal RSM Plan...

  2. Southern Monterey Bay Littoral Cell CRSMP Sensitive Habitat 2008

    Data.gov (United States)

    California Department of Resources — One of the most important functions of the southern Monterey Bay coastal system is its role as a habitat for a unique flora and fauna. The beaches are habitat for...

  3. Southern Monterey Bay Littoral Cell CRSMP Critical Erosion Sites 2008

    Data.gov (United States)

    California Department of Resources — PWA and Griggs (2004) defined three risk categories to Monterey Regional Water Pollution Control Agency (MRWPCA) facilities between Marina and Wharf II. These risk...

  4. Monterey, California Tsunami Forecast Grids for MOST Model

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Monterey, California Forecast Model Grids provides bathymetric data strictly for tsunami inundation modeling with the Method of Splitting Tsunami (MOST) model....

  5. The morphology, processes, and evolution of Monterey Fan: a revisit

    Science.gov (United States)

    Gardner, James V.; Bohannon, Robert G.; Field, Michael E.; Masson, Douglas G.

    2010-01-01

    Long-range (GLORIA) and mid-range (TOBI) sidescan imagery and seismic-reflection profiles have revealed the surface morphology and architecture of the complete Monterey Fan. The fan has not developed a classic wedge shape because it has been blocked for much of its history by Morro Fracture Zone. The barrier has caused the fan to develop an upper-fan and lower-fan sequence that are distinctly different from one another. The upper-fan sequence is characterized by Monterey and Ascension Channels and associated Monterey Channel-levee system. The lower-fan sequence is characterized by depositional lobes of the Ascension, Monterey, and Sur-Parkington-Lucia systems, with the Monterey depositional lobe being the youngest. Presently, the Monterey depositional lobe is being downcut because the system has reached a new, lower base level in the Murray Fracture Zone. A five-step evolution of Monterey Fan is presented, starting with initial fan deposition in the Late Miocene, about 5.5 Ma. This first stage was one of filling bathymetric lows in the oceanic basement in what was to become the upper-fan segment. The second stage involved filling the bathymetric low on the north side of Morro Fracture Zone, and probably not much sediment was transported beyond the fracture zone. The third stage witnessed sediment being transported around both ends of Morro Fracture Zone and initial sedimentation on the lower-fan segment. During the fourth stage Ascension Channel was diverted into Monterey Channel, thereby cutting off sedimentation to the Ascension depositional lobe.

  6. 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.

  7. Reproductive aspects of Jack mackerel Trachurus murphy

    Directory of Open Access Journals (Sweden)

    Ángel Perea

    2013-10-01

    Full Text Available The time series of monthly gonadosomatic index (GSI and biannual size at first maturity of Jack mackerel Trachurus murphyiNichols 1920 in Peru between 1967 and 2012 is analyzed and discussed. The annual and interannual variation of the reproductive cycle was determined. It is shown that in Peru T. murphyihas a single relatively extended spawning period with a maximum in November each year. It is also shown that for more than four decades T. murphyi has spawned regularly every year in Peruvian waters. The reproductive activity of T. murphyi has a greater variability off Peru and the spawning period has peaks of lesser magnitude but extend longer than observed in the spawning occurring off Chile. The analyses of the sizes at first maturity of Jack mackerel in Peruvian waters did not show significant changes throughout the entire period observed.

  8. 'Weightless' acrylic painting by Jack Kroehnke

    Science.gov (United States)

    1987-01-01

    'Weightless' acrylic painting by Jack Kroehnke depicts STS-26 Discovery, Orbiter Vehicle (OV) 103, Mission Specialist (MS) David C. Hilmers participating in extravehicular activity (EVA) simulation in JSC Weightless Environment Training Facility (WETF) Bldg 29. In the payload bay (PLB) mockup, Hilmers, wearing extravehicular mobility unit (EMU), holds onto the mission-peculiar equipment support structure in foreground while SCUBA-equipped diver monitors activity overhead and camera operator records EVA procedures. Copyrighted art work for use by NASA.

  9. Automatic Hydraulic Jack Inbuilt In A Four Wheeler

    Directory of Open Access Journals (Sweden)

    Parth M. Patel

    2015-08-01

    Full Text Available With increasing levels of technology efforts being put to increase the comfort and safety. These can be done by implementation of better design. This paper describes Implementation of Automatic hydraulic jack Mechanism in a four wheeler itself. The jack will be powered by the battery. So at a time of puncture to replace the wheel one has to just press the button and the jack which is fitted in the car itself will lift the car.

  10. Transitional Experiences of Post-16 Sports Education: Jack's Story

    Science.gov (United States)

    Aldous, David C. R.; Sparkes, Andrew C.; Brown, David H. K.

    2014-01-01

    This paper explores the layered transitional experiences of a semi-professional athlete named Jack (a pseudonym) between the fields of professional sport and further and higher education. Our analysis is framed by the quadripartite framework of structuration and focuses on Jack's "in-situ" practices at his college and university in order…

  11. 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....

  12. 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...

  13. 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®

  14. 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...

  15. 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.

  16. 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.

  17. Manager's handbook for jack pine in the north central states.

    Science.gov (United States)

    John W. Benzie

    1977-01-01

    Provides a key for the resource manager to use in choosing silvicultural practices for the management of jack pine. Control of stand composition, growth, and stand establishment for timber production, water, wildlife, and recreation are discussed.

  18. Generalized Jack and Macdonald polynomials arising from AGT conjecture

    Science.gov (United States)

    Ohkubo, Y.

    2017-01-01

    We investigate the existence and the orthogonality of the generalized Jack symmetric functions which play an important role in the AGT relations. We show their orthogonality by deforming them to the generalized Macdonald symmetric functions.

  19. 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.

  20. In conversation with Nobel Laureate Jack Steinberger

    CERN Multimedia

    2011-01-01

    Awarded the 1988 Nobel Prize for Physics for his discovery of the muon neutrino, Jack Steinberger has been part of the CERN establishment for almost 50 years. He recently celebrated his 90th birthday and can still be found in his CERN office on an almost daily basis. If you happened to have a coffee with him… this is what he would tell you: his recollections, and thoughts about the present and future of particle physics.   I’ve been at CERN for 45 years, and I’ve seen this organisation go through a lot. Experiments have grown significantly and so have the aspirations of particle physics. When I did my thesis 64 years ago, I could do it alone in just 6 months and I could get worldwide interesting results. Now, experiments at CERN are made up of hundreds, if not thousands of people, working for 20 years to get a result. My thesis advisor was Enrico Fermi, and in 1953 – unless it was 1952, I’d done my thesis a few years before - he was asked to be t...

  1. 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.

  2. Monterey Bay ambient noise profiles using underwater gliders

    OpenAIRE

    Chandrayadula, Tarun K.; Miller, Chris W.; Joseph, John

    2013-01-01

    The article of record as published may be found at http://dx.doi.org/10.1121/1.4799131 In 2012, during two separate week-long deployments, underwater gliders outfitted with external hydrophones profiled the upper 100-200 m of the Monterey Bay. The environment contained various noises made by marine mammals, ships, winds, and earthquakes. Unlike hydrophone receivers moored to a fixed location, moving gliders measure noise variability across a wide terrain. However, underwater mobile s...

  3. [Formation of nitrosamines in cheese products].

    Science.gov (United States)

    Klein, D; Keshavarz, A; Lafont, P; Hardy, J; Debry, G

    1980-01-01

    Several strains of micromycetes used as fermentation agents in the cheese industry or having led to accidents during cheese making are able to favor the formation of nitrosamines in 60% of the cases. The concentrations observed are similar to those found by other authors with other microorganisms. The results obtained in a semi-synthetic medium are checked during the ripening of experimental camembert type cheese made from milk containing nitrates and cultured with a strain of Penicillium camemberti, which favors very much the synthesis of nitrosamines. The amount of nitrosodimethylamine formed in this cheese increases from 5 to 20 ppb during ripening. A tentative explanation of the mechanism of formation is outlined.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. THE RESPONSE OF MONTEREY BAY TO THE 2010 CHILEAN EARTHQUAKE

    Directory of Open Access Journals (Sweden)

    Laurence C. Breaker

    2011-01-01

    Full Text Available The primary frequencies contained in the arrival sequence produced by the tsunami from the Chilean earthquake of 2010 in Monterey Bay were extracted to determine the seiche modes that were produced. Singular Spectrum Analysis (SSA and Ensemble Empirical Mode Decomposition (EEMD were employed to extract the primary frequencies of interest. The wave train from the Chilean tsunami lasted for at least four days due to multipath arrivals that may not have included reflections from outside the bay but most likely did include secondary undulations, and energy trapping in the form of edge waves, inside the bay. The SSA decomposition resolved oscillations with periods of 52-57, 34-35, 26-27, and 21-22 minutes, all frequencies that have been predicted and/or observed in previous studies. The EEMD decomposition detected oscillations with periods of 50-55 and 21-22 minutes. Periods in the range of 50-57 minutes varied due to measurement uncertainties but almost certainly correspond to the first longitudinal mode of oscillation for Monterey Bay, periods of 34-35 minutes correspond to the first transverse mode of oscillation that assumes a nodal line across the entrance of the bay, a period of 26- 27 minutes, although previously observed, may not represent a fundamental oscillation, and a period of 21-22 minutes has been predicted and observed previously. A period of ~37 minutes, close to the period of 34-35 minutes, was generated by the Great Alaskan Earthquake of 1964 in Monterey Bay and most likely represents the same mode of oscillation. The tsunamis associated with the Great Alaskan Earthquake and the Chilean Earthquake both entered Monterey Bay but initially arrived outside the bay from opposite directions. Unlike the Great Alaskan Earthquake, however, which excited only one resonant mode inside the bay, the Chilean Earthquake excited several modes suggesting that the asymmetric shape of the entrance to Monterey Bay was an important factor and that the

  9. JACK - ANTHROPOMETRIC MODELING SYSTEM FOR SILICON GRAPHICS WORKSTATIONS

    Science.gov (United States)

    Smith, B.

    1994-01-01

    JACK is an interactive graphics program developed at the University of Pennsylvania that displays and manipulates articulated geometric figures. JACK is typically used to observe how a human mannequin interacts with its environment and what effects body types will have upon the performance of a task in a simulated environment. Any environment can be created, and any number of mannequins can be placed anywhere in that environment. JACK includes facilities to construct limited geometric objects, position figures, perform a variety of analyses on the figures, describe the motion of the figures and specify lighting and surface property information for rendering high quality images. JACK is supplied with a variety of body types pre-defined and known to the system. There are both male and female bodies, ranging from the 5th to the 95th percentile, based on NASA Standard 3000. Each mannequin is fully articulated and reflects the joint limitations of a normal human. JACK is an editor for manipulating previously defined objects known as "Peabody" objects. Used to describe the figures as well as the internal data structure for representing them, Peabody is a language with a powerful and flexible mechanism for representing connectivity between objects, both the joints between individual segments within a figure and arbitrary connections between different figures. Peabody objects are generally comprised of several individual figures, each one a collection of segments. Each segment has a geometry represented by PSURF files that consist of polygons or curved surface patches. Although JACK does not have the capability to create new objects, objects may be created by other geometric modeling programs and then translated into the PSURF format. Environment files are a collection of figures and attributes that may be dynamically moved under the control of an animation file. The animation facilities allow the user to create a sequence of commands that duplicate the movements of a

  10. 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

  11. 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...

  12. California State Waters Map Series—Offshore of Monterey, California

    Science.gov (United States)

    Johnson, Samuel Y.; Dartnell, Peter; Hartwell, Stephen R.; Cochrane, Guy R.; Golden, Nadine E.; Watt, Janet T.; Davenport, Clifton W.; Kvitek, Rikk G.; Erdey, Mercedes D.; Krigsman, Lisa M.; Sliter, Ray W.; Maier, Katherine L.; Johnson, Samuel Y.; Cochran, Susan A.

    2016-08-18

    IntroductionIn 2007, the California Ocean Protection Council initiated the California Seafloor Mapping Program (CSMP), designed to create a comprehensive seafloor map of high-resolution bathymetry, marine benthic habitats, and geology within the 3-nautical-mile limit of California’s State Waters. The CSMP approach is to create highly detailed seafloor maps through collection, integration, interpretation, and visualization of swath bathymetry data, acoustic backscatter, seafloor video, seafloor photography, high-resolution seismic-reflection profiles, and bottom-sediment sampling data. The map products display seafloor morphology and character, identify potential marine benthic habitats, and illustrate both the surficial seafloor geology and shallow subsurface geology.The Offshore of Monterey map area in central California is located on the Pacific Coast, about 120 km south of San Francisco. Incorporated cities in the map area include Seaside, Monterey, Marina, Pacific Grove, Carmel-by-the-Sea, and Sand City. The local economy receives significant resources from tourism, as well as from the Federal Government. Tourist attractions include the Monterey Bay Aquarium, Cannery Row, Fisherman’s Wharf, and the many golf courses near Pebble Beach, and the area serves as a gateway to the spectacular scenery and outdoor activities along the Big Sur coast to the south. Federal facilities include the Army’s Defense Language Institute, the Naval Postgraduate School, and the Fleet Numerical Meteorology and Oceanography Center (operated by the Navy). In 1994, Fort Ord army base, located between Seaside and Marina, was closed; much of former army base land now makes up the Fort Ord National Monument, managed by the U.S. Bureau of Land Management as part of the National Landscape Conservation System. In addition, part of the old Fort Ord is now occupied by California State University, Monterey Bay.The offshore part of the map area lies entirely within the Monterey Bay National

  13. 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...

  14. 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...

  15. 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.

  16. 15 CFR Appendix A to Subpart M of... - Monterey Bay National Marine Sanctuary Boundary Coordinates

    Science.gov (United States)

    2010-01-01

    ... 15 Commerce and Foreign Trade 3 2010-01-01 2010-01-01 false Monterey Bay National Marine Sanctuary... OF COMMERCE OCEAN AND COASTAL RESOURCE MANAGEMENT NATIONAL MARINE SANCTUARY PROGRAM REGULATIONS Monterey Bay National Marine Sanctuary Pt. 922, Subpt. M, App. A Appendix A to Subpart M of Part 922...

  17. 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...

  18. 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.

  19. 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...

  20. 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...

  1. 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.

  2. 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...

  3. Heritability and intertrait correlations in breeding subpopulations of jack pine

    Science.gov (United States)

    Don E. Riemenschneider

    1985-01-01

    Twenty breeding populations of jack pine were established in 1979 and 1980 in Minnesota, Wisconsin, and Michigan. Four populations were index populations and were each established at 4 locations by research cooperators. Sixteen populations were applied breeding populations and were established at single locations by public and private cooperators. Combined analysis of...

  4. The Authority and Charismas of Jack Ma's Leadership

    Institute of Scientific and Technical Information of China (English)

    陈希

    2014-01-01

    Jack Ma is the top manager of Ali Baba group, with a strong leadership. He mixes autocratic leadership and charismatic leadership together. The powers he used are from his position, the reward system of the company and the charismas to gain his leading power. In addition, he uses his charismas and his achievements to win the trust of the employees, which develop his leadership.

  5. Book Review: Jack Simons: Teacher, Scholar, Comrade: A Jacana ...

    African Journals Online (AJOL)

    Book Title: Jack Simons: Teacher, Scholar, Comrade: A Jacana Pocket Biography. Book Author: Hugh Macmillan. Jacana: Auckland Park, 2016. 167 pp. Full Text: EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT · AJOL African Journals Online. HOW TO USE AJOL.

  6. Geographic variation of jack pine (Pinus banksiana Lamb.)

    Science.gov (United States)

    Jung Oh Hyun

    1977-01-01

    Ten traits were measured on 10-year-old jack pine grown at Cloquet, Minnesota, from seed collected from 90 provenances. The traits were examined by using analysis of variance and computing correlations for all combinations of 9 traits plus latitude , longitude, and elevation of the seed sources and cluster analyses using the D2 values from the...

  7. JACK LONDON ETNÓLOGO AMATEUR DEL PUGILISMO

    Directory of Open Access Journals (Sweden)

    Loïc Wacquant

    2012-12-01

    Full Text Available De los relatos que Jack London ha consagrado al boxeo, A Piece of Steak es sin dudas aquel que merece hoy nuestra mayor atención, e incluso un lugar en el panteón de los textos literarios sobre el Noble Arte, y junto a él otros tres títulos...

  8. Functional properties of unmodified and modified Jack bean ...

    African Journals Online (AJOL)

    The native Jack bean (Canavalia eniformis) starch was chemically modified through oxidation and acetylation. Proximate composition analysis revealed higher moisture, protein, fat and ash contents 'native unmodified than modified starches and higher yield in modified starches. Swelling capacity and solubility of all the ...

  9. Recollections of Jack Michael and the Application of Skinner's Analysis of Verbal Behavior

    Science.gov (United States)

    Sundberg, Mark L.

    2017-01-01

    Jack Michael offered a course on verbal behavior almost every year throughout his teaching career. Jack was also interested in the application of Skinner's work and in 1976 began to offer a graduate course at Western Michigan University titled Verbal Behavior Applications. Jack and his students pursued the application of Skinner's work on verbal…

  10. Psychoanalysis of Jack London's "The Call of the Wild" and "White Fang"

    Science.gov (United States)

    Yang, Hongyan

    2015-01-01

    "The Call of the Wild" and "White Fang" both are masterpieces of Jack London. The protagonists Buck and White Fang are the incarnation of Jack himself to some extent for the two novels reveal a great deal of the writer. This essay aims at psychoanalyzing Jack London's creative process, the Oedipus complex and the confliction…

  11. 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.

  12. 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.

  13. 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

  14. California State Waters Map Series—Monterey Canyon and vicinity, California

    Science.gov (United States)

    Dartnell, Peter; Maier, Katherine L.; Erdey, Mercedes D.; Dieter, Bryan E.; Golden, Nadine E.; Johnson, Samuel Y.; Hartwell, Stephen R.; Cochrane, Guy R.; Ritchie, Andrew C.; Finlayson, David P.; Kvitek, Rikk G.; Sliter, Ray W.; Greene, H. Gary; Davenport, Clifton W.; Endris, Charles A.; Krigsman, Lisa M.; Dartnell, Peter; Cochran, Susan A.

    2016-06-10

    IntroductionIn 2007, the California Ocean Protection Council initiated the California Seafloor Mapping Program (CSMP), designed to create a comprehensive seafloor map of high-resolution bathymetry, marine benthic habitats, and geology within the 3-nautical-mile limit of California’s State Waters. The CSMP approach is to create highly detailed seafloor maps through collection, integration, interpretation, and visualization of swath bathymetry data, acoustic backscatter, seafloor video, seafloor photography, high-resolution seismic-reflection profiles, and bottom-sediment sampling data. The map products display seafloor morphology and character, identify potential marine benthic habitats, and illustrate both the surficial seafloor geology and shallow subsurface geology.The Monterey Canyon and Vicinity map area lies within Monterey Bay in central California. Monterey Bay is one of the largest embayments along the west coast of the United States, spanning 36 km from its northern to southern tips (in Santa Cruz and Monterey, respectively) and 20 km along its central axis. Not only does it contain one of the broadest sections of continental shelf along California’s coast, it also contains Monterey Canyon, one of the largest and deepest submarine canyons in the world. Note that the California’s State Waters limit extends farther offshore between Santa Cruz and Monterey so that it encompasses all of Monterey Bay.The coastal area within the map area is lightly populated. The community of Moss Landing (population, 204) hosts the largest commercial fishing fleet in Monterey Bay in its harbor. The map area also includes parts of the cities of Marina (population, about 20,000) and Castroville (population, about 6,500). Fertile lowlands of the Salinas River and Pajaro River valleys largely occupy the inland part of the map area, and land use is primarily agricultural.The offshore part of the map area lies completely within the Monterey Bay National Marine Sanctuary. The

  15. Pesticide occurrence and distribution in fog collected near Monterey, California

    Energy Technology Data Exchange (ETDEWEB)

    Schomburg, C.J.; Glotfelty, D.E. (Department of Agriculture, Beltsville, MD (USA)); Seiber, J.N. (Univ. of California, Davis (USA))

    1991-01-01

    The authors analyzed pesticides in air and fog in several fog events sampled near Monterey, CA, to determine whether the uptake of pesticides in advected oceanic fog was different from uptake in fog forming under stagnant inversion conditions in California's Central Valley in the winter. Data for several pesticides common to both ares showed that the pesticide content and distribution were remarkable similar in the two locations. The conversion of organophosphorus insecticides to their corresponding oxons, and aqueous-phase enrichment factors, were also very similar. Evidence is presented to support the hypothesis that enhanced pesticide concentration in fogwater is caused by strongly sorptive nonfilterable particles and colloids in the fog liquid that are derived from atmospheric particles.

  16. 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.

  17. 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

  18. 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.

  19. 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.

  20. The monterey bay broadband ocean bottom seismic observatory

    Directory of Open Access Journals (Sweden)

    R. Uhrhammer

    2006-06-01

    Full Text Available We report on the installation of a long-term buried ocean-floor broadband seismic station (MOBB in Monterey Bay, California (USA, 40km off-shore, at a water depth of 1000 m. The station was installed in April 2002 using a ship and ROV, in a collaborative effort between the Monterey Bay Aquarium Research Institute (MBARI and the Berkeley Seismological Laboratory (BSL. The station is located on the western side of the San Gregorio Fault, a major fault in the San Andreas plate boundary fault system. In addition to a 3-component CMG-1T seismometer package, the station comprises a current meter and Differential Pressure Gauge, both sampled at high-enough frequency (1 Hz to allow the study of relations between background noise on the seismometers and ocean waves and currents. The proximity of several land-based broadband seismic stations of the Berkeley Digital Seismic Network allows insightful comparisons of land/ocean background seismic noise at periods relevant to regional and teleseismic studies. The station is currently autonomous. Recording and battery packages are exchanged every 3 months during scheduled one day dives. Ultimately, this station will be linked to shore using continuous telemetry (cable and/or buoy and will contribute to the earthquake notification system in Northern California. We present examples of earthquake and noise data recorded during the first 6 months of operation of MOBB. Lessons learned from these and continued recordings will help understand the nature and character of background noise in regional off-shore environments and provide a reference for the installation of future off-shore temporary and permanent broadband seismic stations.

  1. Southern Monterey Bay Littoral Cell CRSMP CEMEX Mine Dredge Pond 2008

    Data.gov (United States)

    California Natural Resource Agency — Location of the CEMEX mine dredge pond at Lapis Sand Plant, Marina, CA. Southern Monterey Bay has been the most intensively mined shoreline in the U.S. Sand mining...

  2. 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.

  3. 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...

  4. 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 ...

  5. Footprint study in children during the Jack test

    OpenAIRE

    Pinto, José Antonio; Saito, Edgar; Lira Neto, Ozório Almeida; Rowinski, Sérgio; Blumetti, Francesco Camara; Dobashi, Eiffel Tsuyoshi

    2011-01-01

    OBJETIVO: Avaliar as impressões plantares durante o teste de Jack em crianças quantificando e observando os resultados numa faixa etária crítica para a formação do arco plantar. MÉTODO: Avaliamos 60 crianças brancas (120 pés) sendo 35 meninos e 25 meninas com idades entre 2 e 5 anos, sem queixas ortopédicas. Simulamos o teste de Jack com uma órtese em cunha de 45º apoiada sob o hálux. Obtivemos impressões em apoio monopodálico bilateralmente utilizando um pedígrafo. O exame dividiu-se em dua...

  6. Study of Integrated USV/UUV Observation System Performance in Monterey Bay

    Science.gov (United States)

    2017-09-01

    EMATT expendable mobile ASW training target MARS Monterey Accelerated Research System MBARI Monterey Bay Aquarium Research Institute PSD power ...Paula Travis, provided needed support as well. The Naval Postgraduate School faculty and staff are incredibly professional and knowledgeable . The...operation. 9 “The MARS observatory ‘science node’ (shown in orange) has eight ports, each of which can supply data and power connections for

  7. Velocity and Attenuation Profiles in the Monterey Deep-Sea Fan

    Science.gov (United States)

    1987-12-01

    a. 11 o n i n and depth. Sol ’^ a 11 e i"i u a 11 o >) a i::> 1 n Ci sediment for each of the f i...i. n c t ion o f f r e q u e n c; y...estimate of sea floor depth was obtained from an oceano - graphic map of the Monterey fan (’Oceanographic Data of the Monterey Deep Sea Fan’, 1st

  8. Inflatable Indian travel pillow as a pneumatic patient jack

    Directory of Open Access Journals (Sweden)

    Gopalakrishna A

    2006-01-01

    Full Text Available The Indian travel pillow readily available in the market has been utilized as a patient jack in the operation theatre. This has been used to raise the shoulders of an anaesthetized patient for surgery in the head and neck region and a set of two pillows have been used to prop-up a prone anaesthetized patient. This allows smooth positioning of the patient after intubation without disturbance to the airway with minimal manpower.

  9. 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...

  10. Seeing is believing -- SpyJack system investigates field problems

    International Nuclear Information System (INIS)

    O'Meara, D.

    1998-01-01

    The SpyJack Remote Monitoring System, a stand-alone, single-site remote well monitoring system that works off its own embedded controller is described. The supervisory control and data acquisition (SCADA) unit, developed by CORE Technologies Inc., has an integrated voice/alarm system, monitoring sensors installed at remote well sites continuously 24 hours a day with a digital camera, with 300 degrees of visual confirmation capability. It can also be used as a surveillance tool against terrorism as has been shown in the case of some recent debilitating attacks on remote wells in Alberta. SpyJack monitors flow rates and pressures, pumpjack stroke rates, sucker rod temperature, load cell and engine shut-off relay, as well as ambient temperature, tank levels, and motion detection. At the office, SpyJack Well Management Interface uses nine drop-down screens to take users through the remote monitoring and control of each site. The screens include production sensors, line sensors, dyno chart, environmental/safety sensors and sensor information and set up. Currently under development is the unsolicited dial-out capability. When implemented the system will send out information at pre-determined times, such as every four hours, or at specific times during the day. Compressing images to enable speedier downloading is also being planned

  11. 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

  12. 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 ...

  13. 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...

  14. 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...

  15. 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

  16. 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.

  17. 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.

  18. 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.

  19. 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...

  20. 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...

  1. 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...

  2. 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....

  3. 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.

  4. [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.

  5. 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.

  6. Students Learning Physics While Lifting Themselves: A Simple Analysis of a Scissors Jack

    Science.gov (United States)

    Haugland, Ole Anton

    2017-01-01

    Every time I have to jack up my car, I am a bit surprised by how slowly the scissors jack works the higher I raise it, and close to maximum height I need very little force to turn the crank. This agrees well with the principle of simple machines. Since I have to jack up my car at least twice a year to change between winter tires and summer tires,…

  7. 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.

  8. 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....

  9. 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.

  10. 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.

  11. 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.

  12. Isotope systematic of contaminant leads in Monterey Bay

    International Nuclear Information System (INIS)

    Flegal, A.R.; Rosman, K.J.R.; Stephenson, M.D.

    1987-01-01

    Isotopic compositions of stable lead ( 204 Pb, 206 Pb, 207 Pb, and 208 Pb) were utilized to identify a lead slag deposit as the principal source of contaminant lead in Monterey Bay. This point source had been indicated by anomalously high lead concentrations in native mussels (Mytilus californianus) near that deposit, which were orders of magnitude above the base-line concentration of the species (0.5 μg/g). Subsequent analyses revealed that the lead concentrations of both transplanted mussels and intertidal sediments were positively correlated with their proximity to the slag deposit. Complementary lead isotopic compositions substantiated those empirical correlations by demonstrating that the slag was the predominant source of contaminant lead in both the mussels and the sediments. Analyses of the digestive tracts of mussels from the slag deposit indicated that ingested slag particulates accounted for their elevated lead concentrations, while analyses of their gonads indicated that dissolved lead from other industrial sources was also being bioaccumulated by passive adsorption on exposed surfaces. Therefore, this study has demonstrated the potential of lead isotope systematics both to identify sources of lead contamination in marine organisms and to trace its biogeochemical cycle in the marine environment. 26 references, 3 figures, 5 tables

  13. Visit at PFAFF Silberblau for follow -up of mechanical jacks fabrication for HF

    CERN Multimedia

    Hubert Gerwig

    2000-01-01

    The HF detctor is sitting on either side of the CMS experiment at a height of the beam, 8.79m This detector weighs 220 tons will be lifted in 4 steps on its working position. 4 mechanical jacks with 100t force each will act on each corner of rectangle of 5600mm x 3200mm. The individual main pieces of the jacks are shown here. Next step is the assembly of the jacks by putting together housing, groundplate, spindle, gear, worm gear etc. Delivery of the first 4 jacks in dec.2000

  14. The influence of musical cadence into aquatic jumping jacks kinematics.

    Science.gov (United States)

    Costa, Mário J; Oliveira, Cristiana; Teixeira, Genoveva; Marinho, Daniel A; Silva, António J; Barbosa, Tiago M

    2011-01-01

    The aim of this study was to analyze the relationships between the head-out aquatic exercise "Jumping jacks" kinematics and the musical cadence in healthy and fit subjects. Five young women, with at least one year of experience conducting head- out aquatic programs were videotaped in the frontal plane, with a pair of cameras providing a double projection (above and below the water surface). Subjects performed an incremental protocol of five bouts (120 b·min(-1), 135 b·min(-1), 150 b·min(-1), 165 b·min(-1) and 180 b·min(-1)) with 16 full cycles of the "Jumping jacks" exercise. Data processing and calculation of upper limbs' (i.e. hands), lower limbs' (i.e. feet) and center of mass' 2D linear velocity and displacement were computed with the software Ariel Performance Analysis System and applying the 2D-DLT algorithm. Subjects decreased the cycle period during the incremental protocol. Significant and negative relationships with the musical cadence were verified for the center of mass and upper limbs vertical displacement. On the other hand, for the lower limbs lateral velocity, a significant and positive relationship was observed. It is concluded that expert and fit subjects increase the lower limb's velocity to maintain the range of motion, while the upper limb's displacement is reduced to coupe the music cadence. Key pointsWhile performing the Jumping Jacks, expert and fit subjects increase their lower limbs segmental velocity to maintain the range of motion.The upper limbs displacement is reduced to maintain the music cadence.Expert and fit subjects present similar response for alternating or simultaneously head-out aquatic exercises when increasing the music cadence.

  15. Forest Modeling of Jack Pine Trees for BOREAS

    Science.gov (United States)

    Moghhadam, Mahta; Saatchi, Sasan

    1994-01-01

    As a part of the intensive field campaign for the Boreal forest ecosystem-atmosphere research (BOREAS) project in August 1993, the NASA/JPL AIRSAR covered an area of about 100 km by 100 km near the Prince Albert National Park in Saskatchewan, Canada. At the same time, ground-truth measurements were made in several stands which have been selected as the primary study sites, as well as in some auxiliary sites. This paper focuses on an area including Jack Pine stands in the Nipawin area near the park.

  16. Destructive Cholangitis in an Adult Jack Russell Terrier

    Directory of Open Access Journals (Sweden)

    Atsushi Kodama

    2012-01-01

    Full Text Available A 4-year-old female Jack Russell terrier dog exhibited vomiting and severe jaundice of the visible mucous membranes and skin. Ultrasonography revealed diffuse areas of high echogenicity and focal areas of low echogenicity in the left lobe of the liver. On macroscopic observation of the biopsied liver specimen, many scattered irregularly shaped red spots were observed on the liver surface and on the cut surface. Histopathologically, there was loss of the interlobular bile duct and cholangitis accompanied by infiltration of pigment-laden macrophages in the Glisson’s capsule. Therefore, in the present case the dog was diagnosed with destructive cholangitis.

  17. 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.

  18. CoJACK: A High-Level Cognitive Architecture with Demonstrations of Moderators, Variability, and Implications for Situation Awareness

    Science.gov (United States)

    2012-01-01

    defined, to CoJACK (Ritter, Reifers, Klein, & Schoelles, 2007) based on task appraisal theory (e.g., Cannon, 1932; Lazarus & Folkman , 1984; Selye...Cambridge, MA: MIT Press. Lazarus , R. S., & Folkman , S. (1984). Stress, appraisal and coping. New York: Springer Publishing. Lovett, M. C., Daily, L...promising. 0 0.5 1 1.5 2 2.5 3 3.5 4 Java JACK Default CoJack CoJack Caffeine CoJack Challenged CoJack Threatened Agent Type Ta n k s D es tr o y e d

  19. 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...

  20. 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...

  1. 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...

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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...

  7. 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...

  8. 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...

  9. 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%.

  10. 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

  11. 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...

  12. 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.

  13. 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.

  14. 15 CFR Appendix D to Subpart M of... - Dredged Material Disposal Sites Adjacent to the Monterey Bay National Marine Sanctuary

    Science.gov (United States)

    2010-01-01

    ... Adjacent to the Monterey Bay National Marine Sanctuary D Appendix D to Subpart M of Part 922 Commerce and... SANCTUARY PROGRAM REGULATIONS Monterey Bay National Marine Sanctuary Pt. 922, Subpt. M, App. D Appendix D to... Sanctuary [Coordinates in this appendix are unprojected (Geographic Coordinate System) and are calculated...

  15. Development of parmesan cheese production from local cow milk

    Science.gov (United States)

    Aliwarga, Lienda; Christianti, Elisabeth Novi; Lazarus, Chrisella

    2017-05-01

    Parmesan cheese is one of the dairy products which is used in various foods, such as pasta, bakery product, and pizza. It has a hard texture due to aging process for at least two years. Long aging period inhibited the production of parmesan cheese while consumer demands were increasing gradually. This research was conducted to figure out the effect of starter culture and rennet dose to the production of parmesan cheese. This research consists of (1) pasteurization of 1,500 ml milk at 73°C; and (2) main cheese making process that comprised of fermentation process and the addition of rennet. In latter stage, milk was converted into curd. Variations were made for the dose of bacteria culture and rennet. Both variables correlated to the fermentation time and characteristics of the produced cheese. The analysis of the produced cheese during testing stage included measured protein and cheese yield, whey pH, water activity, and moisture content. Moreover, an organoleptic test was done in a qualitative manner. The results showed that the dose of bacteria culture has a significant effect to the fermentation time, protein yield, and cheese yield. Meanwhile, rennet dose significantly affected cheese yield, pH of whey, and water activity. The highest protein yield (93.1%) was obtained at 0.6 ml of culture and 0.5 ml of rennet while the maximum cheese yield (6.81%) was achieved at 0.4 ml of culture and 0.1 ml of rennet. The water activity of produced cheeses was lower compared to the water activity of common parmesan cheese (ca. 0.6). For the organoleptic test, 0.4 ml of bacterial culture and 0.5 ml of rennet produced the most preferred cheese flavor compared to other variations.

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

    Science.gov (United States)

    Johnson, M E

    2017-12-01

    In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  17. Comparison of Sparse and Jack-knife partial least squares regression methods for variable selection

    DEFF Research Database (Denmark)

    Karaman, Ibrahim; Qannari, El Mostafa; Martens, Harald

    2013-01-01

    The objective of this study was to compare two different techniques of variable selection, Sparse PLSR and Jack-knife PLSR, with respect to their predictive ability and their ability to identify relevant variables. Sparse PLSR is a method that is frequently used in genomics, whereas Jack-knife PL...

  18. Using Black Light to Find Jack-Pine Budworm Egg Masses

    Science.gov (United States)

    Daniel T. Jennings

    1968-01-01

    Jack pine foliage infested with jack-pine budworm egg masses was examined under two kinds of light -- black light and a combination of natural and fluorescent light. Black light significantly increased the accuracy of count but not the efficiency of examination.

  19. Investigating the Jack the Ripper Case: Engaging Students in a Criminal Investigations Class through Active Learning

    Science.gov (United States)

    Gutierrez, Daniel; Kazmi, Syed

    2010-01-01

    The present study examines the utilization of a class project involving the Jack the Ripper murders. Students enrolled in a criminal investigations class were required to investigate the five canonical murders associated with the infamous serial killer known as Jack the Ripper and the murders that occurred in London during 1888. This paper…

  20. The evolving fresh market berry industry in Santa Cruz and Monterey counties

    Directory of Open Access Journals (Sweden)

    Laura Tourte

    2016-08-01

    Full Text Available The fresh market berry industry in Santa Cruz and Monterey counties has contributed significantly to the agricultural vibrancy of the two counties and the state of California. Dramatic growth in strawberry, raspberry and blackberry production has been documented over the last 50 years, and most notably since the 1980s. Factors influencing this growth include innovations in agricultural practices and heightened consumer demand. Here, we review the historical context for the berry industry in Santa Cruz and Monterey counties. Organic production, production economics and challenges for the future are also discussed.

  1. 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...

  2. 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.

  3. 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)

  4. 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.

  5. 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...

  6. 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...

  7. 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...

  8. Physical, chemical and texture characteristics of Aro cheese

    Directory of Open Access Journals (Sweden)

    González, M.L.

    2017-10-01

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

  9. 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...

  10. 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.

  11. The characters God and Hamlet by Jack Miles

    Directory of Open Access Journals (Sweden)

    Tania de Fátima da Silva

    2015-04-01

    Full Text Available In the book “God - A Biography,” Jack Miles aims to introduce ourselves Creator-God as a literary character. Miles developed a narrative based on concept aristotelian, in other words, the structure of the work is made from beginning to end. This procedure established a harmony arising from the interaction between the parties, which contributes to scrutinize the precise details of the story of the main protagonist. We decided to highlight that time some characteristics of the main character of the work and compare them to the character Hamlet, by William Shakespeare, because from the beginning of the narrative to completion Miles calls the reader’s attention to the play Shakespeare.

  12. Applying the vantage PDMS to jack-up drilling ships

    Science.gov (United States)

    Yin, Peng; Chen, Yuan-Ming; Cui, Tong-Kai; Wang, Zi-Shen; Gong, Li-Jiang; Yu, Xiang-Fen

    2009-09-01

    The plant design management system (PDMS) is an integrated application which includes a database and is useful when designing complex 3-D industrial projects. It could be used to simplify the most difficult part of a subsea oil extraction project—detailed pipeline design. It could also be used to integrate the design of equipment, structures, HVAC, E-ways as well as the detailed designs of other specialists. This article mainly examines the applicability of the Vantage PDMS database to pipeline projects involving jack-up drilling ships. It discusses the catalogue (CATA) of the pipeline, the spec-world (SPWL) of the pipeline, the bolt tables (BLTA) and so on. This article explains the main methods for CATA construction as well as problem in the process of construction. In this article, the authors point out matters needing attention when using the Vantage PDMS database in the design process and discuss partial solutions to these questions.

  13. Large volume axionic Swiss cheese inflation

    Science.gov (United States)

    Misra, Aalok; Shukla, Pramod

    2008-09-01

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

  14. Prevalence of Listeria monocytogenes in European cheeses

    DEFF Research Database (Denmark)

    Martinez Rios, Veronica; Dalgaard, Paw

    2017-01-01

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

  15. Large volume axionic Swiss cheese inflation

    International Nuclear Information System (INIS)

    Misra, Aalok; Shukla, Pramod

    2008-01-01

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

  16. 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.

  17. 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.

  18. THE RESPONSE OF MONTEREY BAY TO THE GREAT TOHOKU EARTHQUAKE OF 2011

    Directory of Open Access Journals (Sweden)

    D. Carroll

    2011-01-01

    Full Text Available The response of Monterey Bay to the Great Tohoku earthquake of 2011 is examined in this study. From a practical standpoint, although the resulting tsunami did not cause any damage to the open harbors at Monterey and Moss Landing, it caused extensive damage to boats and infrastructure in Santa Cruz Harbor, which is closed to surrounding waters. From a scientific standpoint, the observed and predicted amplitudes of the tsunami at 1 km from the source were 21.3 and 22.5 m based on the primary arrival from one DART bottom pressure recorder located 986 km ENE of the epicenter. The predicted and observed travel times for the tsunami to reach Monterey Bay agreed within 3%. The predicted and observed periods of the tsunami-generated wave before it entered the bay yielded periods that approached 2 hours. Once the tsunami entered Monterey Bay it was transformed into a seiche with a primary period of 36-37 minutes, corresponding to quarter-wave resonance within the bay. Finally, from a predictive standpoint, major tsunamis that enter the bay from the northwest, as in the present case, are the ones most likely to cause damage to Santa Cruz harbor.

  19. 11th Annual Mine Warfare Technology Symposium, May 6-8, 2014 - Monterey, CA

    OpenAIRE

    2014-01-01

    The Naval Postgraduate School (NPS), the Office of Naval Research (ONR), the Program Executive Office Littoral Combat Ships (PEO LCS), OPNAV (N95), and The Consortium for Robotics and Unmanned Systems Education and Research (CRUSER) are pleased to announce the ELEVENTH International Mine Warfare Technology Symposium in Monterey, California, May 6-8, 2014.

  20. 78 FR 16628 - Gulf of the Farallones and Monterey Bay National Marine Sanctuaries Regulations on Introduced...

    Science.gov (United States)

    2013-03-18

    ... Register on October 1, 2009 (74 FR 50740) concerning regulations on the introduction of introduced species... Sanctuaries (ONMS) conducted a joint review of the management plans for Gulf of the Farallones, Monterey Bay and Cordell Bank national marine sanctuaries (hereafter referred to as the ``Joint Management Plan...

  1. Latent infection by Fusarium circinatum influences susceptibility of monterey pine seedlings to pitch canker

    Science.gov (United States)

    Cassandra L. Swett; Thomas R. Gordon

    2012-01-01

    Pitch canker, caused by Fusarium circinatum, is a serious disease affecting Pinus radiata D. Don (Monterey pine) in nurseries, landscapes, and native forests. A typical symptom of pitch canker is canopy dieback resulting from girdling lesions on terminal branches (Gordon et al. 2001). More extensive dieback can result from...

  2. Analysis of Civilian Employee Attrition at the Naval Postgraduate School and Naval Support Activity - Monterey Bay

    National Research Council Canada - National Science Library

    Valverde, Xavier

    1997-01-01

    ...) and Naval Support Activity-Monterey Bay (NSA-MB) to determine what civilian non-faculty employee jobs are likely to be left vacant in the next three years due to attrition and to identify what training and skills will be needed by personnel whose...

  3. The design and development of a management information system for the Monterey Navy Flying Club.

    OpenAIRE

    George, Derek R.

    1986-01-01

    Approved for public release; distribution is unlimited This thesis provides a Management Information System for the Monterey Navy Flying Club. It supplies the tools necessary to enable the club manager to maintain all club records and generate required administrative and financial reports. http://archive.org/details/designdevelopmen00geor Commander, United States Navy

  4. 75 FR 59963 - Safety Zone: Monte Foundation Firework Display, Monterey, CA

    Science.gov (United States)

    2010-09-29

    ...-AA00 Safety Zone: Monte Foundation Firework Display, Monterey, CA AGENCY: Coast Guard, DHS. ACTION... Monte Foundation Firework Display. This safety zone is established to ensure the safety of participants... be completed. Because of the dangers posed by the pyrotechnics used in this fireworks display, the...

  5. 76 FR 47237 - Notice of Realty Action: Direct Sale of Public Land in Monterey County, CA

    Science.gov (United States)

    2011-08-04

    ... DEPARTMENT OF THE INTERIOR Bureau of Land Management [LLCA9300000 L58790000 EU0000; CACA 50168-14] Notice of Realty Action: Direct Sale of Public Land in Monterey County, CA AGENCY: Bureau of Land Management, Interior. ACTION: Notice of realty action. SUMMARY: The Bureau of Land Management (BLM...

  6. Coastal currents and mass transport of surface sediments over the shelf regions of Monterey Bay, California

    Science.gov (United States)

    Wolf, S.C.

    1970-01-01

    In Monterey Bay, the highest concentrations of medium and fine sands occur nearshore between ten and thirty fathoms. Silt and clay accumulate in greater depths. Contours of median diameter roughly parallel the isobaths. Fine-grained materials are supplied to the bay region from erosion of cliffs which partly surround Monterey Bay, from sediment laden river discharge, and from continual reworking of widespread Pleistocene and Recent sea floor sediments. These sediments in turn are picked up by coastal currents and distributed over the shelf regions by present day current regimes. Studies of bottom currents over the shelf regions and in Monterey Canyon have revealed patterns which vary with seasonal changes. Current patterns during August and September exhibit remarkable symmetry about the axis of Monterey Submarine Canyon. Central Shelf currents north and south of Monterey Canyon flowed northwest at an average rate of 0.2 knots and south at 0.3 knots respectively. On the North Shelf between January and March currents flowed east to southeast at 0.3-0.5 knots with mirror image patterns above the South Shelf during the same period. Irregular current flow in the canyon indicates a complex current structure with frequent shifts in counterclockwise and clockwise direction over very short periods of time. Bottom topography of the canyon complex often causes localization of canyon currents. One particular observation at a depth of 51 fathoms indicated up-canyon flow at a rate of 0.2 knots. Most of the observed currents are related to seasonal variations, upwelling, ocean swell patterns, and to changes in the California and Davidson currents. Changes in current regimes are reflected in the patterns of sediment distribution and transport. Sediment transport is chiefly parallel to the isobaths, particularly on the North and South Shelf regions. Complex dispersal patterns are observed near Monterey Canyon and Moss Landing Harbor jetties. Longshore currents move sediments

  7. 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

  8. 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.

  9. 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.

  10. 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

  11. 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....

  12. [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.

  13. 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 ...

  14. 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.

  15. 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.

  16. 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 ...

  17. 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.

  18. 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...

  19. 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...

  20. 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.

  1. 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.

  2. 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

  3. A-jacks and Aquawrap installations in Utah : scour revetment performance evaluation, final report, December 2009.

    Science.gov (United States)

    2009-12-01

    This is a performance evaluation report for A-Jacks, an articulated concrete block designed to protect bridge elements exposed to the river scouring forces, and for Aquawrap, a glass fiber reinforced polymer designed to protect and strengthen bridge ...

  4. Léon Lederman, Mel Schwartz and Jack Steinberger wre awarded the 1988 Nobel Physics Prize.

    CERN Multimedia

    Photographic Service

    1988-01-01

    Léon Lederman (left), Mel Schwartz (right) and Jack Steinberger were awarded the 1988 Nobel Physics Prize for their 1962 experiment at Brookhaven which showed that neutrinos come in more than one kind.

  5. TOPOLOGICAL STRUCTURE AND MOBILITY OF THE MECHANISMS USED IN CAR MECHANICAL JACKS

    Directory of Open Access Journals (Sweden)

    Viorica VELIȘCU

    2015-05-01

    Full Text Available This paper presents a structural analysis of the mechanism of high topological type jack - screw and translator rectilinear- patina and mobility mechanism analysis using various generally applicable formulas.

  6. Jacking mechanism for upper internals structure of a liquid metal nuclear reactor

    International Nuclear Information System (INIS)

    Gillett, J.E.; Wineman, A.L.

    1983-01-01

    A jacking mechanism for raising the upper internals structure of a liquid metal nuclear reactor which jacking mechanism uses a system of gears and drive shafts to transmit force from a single motor to four mechanically synchronized ball jacks to raise and lower support columns which support the upper internals structure. The support columns each have a pin which rides in a slot in a housing fixed to the reactor head. The pin has two locking plates which can be rotated around the pin to bring the locking plates into engagement with the housing in a raised or a lowered position of the support column such that the support column is then supported by the locking plate and not by the ball screw jacks. (author)

  7. Teistsugune vaade juhtide tasustamisele / Jack Welch, Suzy Welch ; intervjueerinud Stefan Eiselin

    Index Scriptorium Estoniae

    Welch, Jack

    2010-01-01

    USA juhtimisspetsialistide Jack ja Suzy Welchi hinnangul võib tippjuhtidele makstava palga ümber kerkinud poleemika üks võimalikke põhjuseid lisaks halvale kommunikatsioonile olla ka ideoloogiate kokkusobimatus

  8. Topological color codes on Union Jack lattices: a stable implementation of the whole Clifford group

    International Nuclear Information System (INIS)

    Katzgraber, Helmut G.; Bombin, H.; Andrist, Ruben S.; Martin-Delgado, M. A.

    2010-01-01

    We study the error threshold of topological color codes on Union Jack lattices that allow for the full implementation of the whole Clifford group of quantum gates. After mapping the error-correction process onto a statistical mechanical random three-body Ising model on a Union Jack lattice, we compute its phase diagram in the temperature-disorder plane using Monte Carlo simulations. Surprisingly, topological color codes on Union Jack lattices have a similar error stability to color codes on triangular lattices, as well as to the Kitaev toric code. The enhanced computational capabilities of the topological color codes on Union Jack lattices with respect to triangular lattices and the toric code combined with the inherent robustness of this implementation show good prospects for future stable quantum computer implementations.

  9. An experimental study of the mechanism of failure of rocks under borehole jack loading

    Science.gov (United States)

    Van, T. K.; Goodman, R. E.

    1971-01-01

    Laboratory and field tests with an experimental jack and an NX-borehole jack are reported. The following conclusions were made: Under borehole jack loading, a circular opening in a brittle solid fails by tensile fracturing when the bearing plate width is not too small. Two proposed contact stress distributions can explain the mechanism of tensile fracturing. The contact stress distribution factor is a material property which can be determined experimentally. The borehole tensile strength is larger than the rupture flexural strength. Knowing the magnitude and orientation of the in situ stress field, borehole jack test results can be used to determine the borehole tensile strength. Knowing the orientation of the in situ stress field and the flexural strength of the rock substance, the magnitude of the in situ stress components can be calculated. The detection of very small cracks is essential for the accurate determination of the failure loads which are used in the calculation of strengths and stress components.

  10. 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.

  11. 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

  12. JackEx: The new digital manufacturing resource for optimization of Exoskeleton-based factory environments

    OpenAIRE

    Constantinescu, Carmen; Mureșan, Paul Cristian; Simon, Gabriel-Marian

    2016-01-01

    The employment of Exoskeletons for manual handling work in manufacturing industries aims at increased employment, productivity, safety and security at workplace. This paper highlights several challenges, current results and future steps of our work in optimization of Exoskeleton based factory environments. “JackEx” is the enhancement of the standard digital humanoid “Jack” with concepts and elements of passive Exoskeletons. For the development of JackEx, a new digital manufacturing resource, ...

  13. A Group Interview about Publishing with Professor Jack Zipes

    Directory of Open Access Journals (Sweden)

    Emma Louise Parfitt

    2016-10-01

    Full Text Available The conversation piece is the product of a group interview with Professor Jack Zipes and provides useful insights about publishing for early career researchers across disciplines. Based on his wider experiences as academic and writer, Professor Zipes answered questions from PhD researchers about: writing books, monographs and edited collections; turning a PhD thesis into a monograph; choosing and approaching publishers; and the advantages of editing books and translations. It presents some general advice for writing and publishing aimed at postgraduate students. Professor Zipes is an Emeritus Professor at the University of Minnesota Twin Cities, United States, a world expert on fairy tales and storytelling highlighting the social and historical dimensions of them. Zipes has forty years of experience publishing academic and mass-market books, editing anthologies, and translating work from French, German and Italian. His best known books are Breaking the Magic Spell (1979, Fairy Tales and the Art of Subversion (1983, The Irresistible Fairy Tale: The Cultural and Social History of a Genre (2012, and The Original Folk and Fairy Tales of the Brothers Grimm (2014.

  14. Multi-function magnetic jack control drive mechanism

    International Nuclear Information System (INIS)

    Bollinger, L.R.; Crawford, D.C.

    1986-01-01

    A multi-function magnetic jack control drive mechanism is described for controlling a nuclear reactor comprising: an elongate pressure housing; closely-spaced drive rods located in the pressure housing, the drive rod being connected to a reactor rod which is insertable in a reactor core; electrochemical stationary latch means which are selectively actuatable for holding a respective one of the drive rods stationary with respect to the pressure housing, the plurality of stationary latch means including at least one coil located about the pressure housing; longitudinally spaced electromechanical movable latch means, individually associated with one of the drive rods and each including a base for the drive rod associated therewith, for, when actuated, holding the associated drive rod stationary with respect to the base associated therewith, the movable latch means including an associated coil located about the pressure housing; and longitudinally spaced electromechanical lift means, individually associated with the base, for, when actuated, moving an associated base longitudinally along the pressure housing from a first position to a second position to thereby enable movement of one or more of the other drive rods longitudinally independently of the other drive rods in response to sequential and repeated operation of the electromechanical means, the lift means including an associated coil located about the pressure housing

  15. Jacking mechanism for upper internals structure of a liquid metal nuclear reactor

    International Nuclear Information System (INIS)

    Gillett, J.E.; Wineman, A.L.

    1984-01-01

    A jacking mechanism is described for raising the upper internals structure of a liquid metal nuclear reactor which jacking mechanism uses a system of gears and drive shafts to transmit force from a single motor to four mechanically synchronized ball jacks to raise and lower support columns which support the upper internals structure. The support columns have a pin structure which rides up and down in a slot in a housing fixed to the reactor head. The pin has two locking plates which can be rotated around the pin to bring bolt holes through the locking plates into alignment with a set of bolt holes in the housing, there being a set of such housing bolt holes corresponding to both a raised and a lowered position of the support column. When the locking plate is so aligned, a surface of the locking plate mates with a surface in the housing such that the support column is then supported by the locking plate and not by the ball jacks. Since the locking plates are to be installed and bolted to the housing during periods of reactor operation, the ball jacks need not be sized to react the large forces which occur or potentially could occur on the upper internals structure of the reactor during operation. The locking plates react these loads. The ball jacks, used only during refueling, can be smaller, which enable conventionally available equipment to fulfill the precision requirements for the task within available space

  16. 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.

  17. 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.

  18. 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.

  19. 77 FR 73322 - Revisions to the California State Implementation Plan, Monterey Bay Unified Air Pollution Control...

    Science.gov (United States)

    2012-12-10

    ...EPA is taking direct final action to approve revisions to the Monterey Bay Unified Air Pollution Control District (MBUAPCD) portion of the California State Implementation Plan (SIP). These revisions concern opacity standards related to multiple pollutants, including particulate matter (PM) emissions from several different types of sources, ranging from fugitive dust to gas turbines. We are approving a local rule that regulates these emission sources under the Clean Air Act (CAA or the Act).

  20. 77 FR 73392 - Revisions to the California State Implementation Plan, Monterey Bay Unified Air Pollution Control...

    Science.gov (United States)

    2012-12-10

    ...EPA is proposing to approve revisions to the Monterey Bay Unified Air Pollution Control District (MBUAPCD) portion of the California State Implementation Plan (SIP). This revision concerns opacity standards related to multiple pollutants, including particulate matter (PM) emissions from several different types of sources, ranging from fugitive dust to gas turbines. We are proposing to approve a local rule to regulate these emission sources under the Clean Air Act (CAA or the Act).

  1. Analysis of Marketing and Customer Satisfaction in Base Housing Communities of the Monterey Bay Area

    Science.gov (United States)

    2011-06-01

    in Seattle, Washington. The company claims to be based on four basic principles : “exceptional people, strong customer service, market knowledge, and...FtOrd.html Keller, K., & Kotler , P. (2009). A framework for marketing management. Upper Saddle River, NJ: Pearson Education, Inc. Office of...SUBTITLE Analysis of Marketing and Customer Satisfaction in Base Housing Communities of the Monterey Bay Area 5. FUNDING NUMBERS 6. AUTHOR(S

  2. The completed Management Information System for the Monterey Navy Flying Club.

    OpenAIRE

    Graham, James M.

    1987-01-01

    Approved for public release; distribution in unlimited. This thesis provides a completed Management Information System for the Monterey Navy Flying Club. The software package was designed to operate upon an IBM PC-XT or PC-AT or 100% compatible microcomputer wjiich has 384K of main memory. Specific hardware requirements are discussed in chapter one. This software package supplies the necessary tools for the club manager to maintain all club records and generate required a...

  3. 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

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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.

  9. 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®

  10. 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

  11. Families of miocene monterey crude oil, seep, and tarball samples, coastal California

    Science.gov (United States)

    Peters, K.E.; Hostettler, F.D.; Lorenson, T.D.; Rosenbauer, R.J.

    2008-01-01

    Biomarker and stable carbon isotope ratios were used to infer the age, lithology, organic matter input, and depositional environment of the source rocks for 388 samples of produced crude oil, seep oil, and tarballs to better assess their origins and distributions in coastal California. These samples were used to construct a chemometric (multivariate statistical) decision tree to classify 288 additional samples. The results identify three tribes of 13C-rich oil samples inferred to originate from thermally mature equivalents of the clayey-siliceous, carbonaceous marl and lower calcareous-siliceous members of the Monterey Formation at Naples Beach near Santa Barbara. An attempt to correlate these families to rock extracts from these members in the nearby COST (continental offshore stratigraphic test) (OCS-Cal 78-164) well failed, at least in part because the rocks are thermally immature. Geochemical similarities among the oil tribes and their widespread distribution support the prograding margin model or the banktop-slope-basin model instead of the ridge-and-basin model for the deposition of the Monterey Formation. Tribe 1 contains four oil families having geochemical traits of clay-rich marine shale source rock deposited under suboxic conditions with substantial higher plant input. Tribe 2 contains four oil families with traits intermediate between tribes 1 and 3, except for abundant 28,30-bisnorhopane, indicating suboxic to anoxic marine marl source rock with hemipelagic input. Tribe 3 contains five oil families with traits of distal marine carbonate source rock deposited under anoxic conditions with pelagic but little or no higher plant input. Tribes 1 and 2 occur mainly south of Point Conception in paleogeographic settings where deep burial of the Monterey source rock favored petroleum generation from all three members or their equivalents. In this area, oil from the clayey-siliceous and carbonaceous marl members (tribes 1 and 2) may overwhelm that from the lower

  12. Stress analysis of jacks, frame and bearing connections, and drill rod for core sampler truck No. 2

    International Nuclear Information System (INIS)

    Ziada, H.H.

    1995-01-01

    This analysis evaluates the structural design adequacy of several components and connections for the rotary mode core sampler truck (RMCST) No. 2. This analysis was requested by the Characterization Equipment Group (WHC 1994a). The components addressed in this report are listed below: front jack assembly and connection to the truck chassis; rear jack assembly and connection to the truck chassis; center outrigger jacks and connection to the truck chassis; lower frame assembly and connection to the truck chassis; bolt connections for bearing plate assembly (for path of maximum load); traverse slide brackets and mounting of the traverse jack cylinders; and drill rod (failure loads)

  13. Black-tailed jack rabbit movements and habitat utilization at the Idaho National Engineering Laboratory radioactive waste management complex

    International Nuclear Information System (INIS)

    Grant, J.C.

    1983-01-01

    In June 1982, a study of black-tailed jack rabbit (Lepus californicus) ecology was initiated at the Idaho National Engineering Laboratory Radioactive Waste Management Complex (RWMC). This study will provide data necessary to evaluate the role of jack rabbits in radionuclide transport away from the Subsurface Disposal Area of the RWMC. Primary goals are to document radionuclide concentrations in jack rabbit tissues, and determine population size, movement patterns, habitat use, and food habits of jack rabbits inhabiting the RWMC area. Study design and prelimianry results are discussed

  14. 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.

  15. 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...

  16. 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.  ...

  17. 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).

  18. 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.

  19. 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)

  20. 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 .

  1. 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)

  2. [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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. 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.

  10. 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...

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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...

  20. 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.

  1. 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.

  2. An Analytical Method for Jack-Up Riser’s Fatigue Life Estimation

    Directory of Open Access Journals (Sweden)

    Fengde Wang

    2018-01-01

    Full Text Available In order to determine whether a special sea area and its sea state are available for the jack-up riser with surface blowout preventers, an analytical method is presented to estimate the jack-up riser’s wave loading fatigue life in this study. In addition, an approximate formula is derived to compute the random wave force spectrum of the small-scale structures. The results show that the response of jack-up riser is a narrow band random vibration. The infinite water depth dispersion relation between wavenumber and wave frequency can be used to calculate the wave force spectrum of small-scale structures. The riser’s response mainly consists of the additional displacement response. The fatigue life obtained by the formula proposed by Steinberg is less than that of the Bendat method.

  3. The Bildungsroman Tradition: The Philosophical Maturation of Jack Burden in All the King’s Men

    Directory of Open Access Journals (Sweden)

    Bassam M. Al-Shraah

    2017-11-01

    Full Text Available This paper aims to sketch out the transformation that Jack Burden—the main character in the novel—had gone through. With all the political leanings in Warren’s All the king’s Men, Jack burden seems to have had developed his own theories of dealing with life and people all through his life. He has always suffered an inferiority complex, rendering himself unworthy of being a real human being. This paper claims that Jack’s philosophical transformation has passed through three distinct phases; he had changed from a carefree idealist to a man of moral responsibility much similar to a Bildungsroman style of character maturation. Difficult times that Jack Burden has gone through caused his awakening at the end of the novel ushering his maturation

  4. Purification, crystallization and preliminary X-ray analysis of urease from jack bean (Canavalia ensiformis)

    International Nuclear Information System (INIS)

    Balasubramanian, Anuradha; Ponnuraj, Karthe

    2009-01-01

    Jack bean urease was purified and crystallized and X-ray diffraction data were collected to 2.05 Å resolution. Plant urease is a seed protein that is common in most legumes. It is also common in many bacteria and fungi and several species of yeast. Urease allows organisms to use exogenous and internally generated urea as a nitrogen source by catalyzing the hydrolysis of urea to ammonia and carbon dioxide. Urease from jack bean meal was purified to electrophoretic homogeneity using a series of steps involving acetone precipitation and size-exclusion and ion-exchange chromatography. The jack bean urease was crystallized and the resulting crystals diffracted to 2.05 Å resolution using synchrotron radiation. The crystals belonged to the hexagonal space group P6 3 22, with unit-cell parameters a = b = 138.57, c = 198.36 Å

  5. Spin-singlet quantum Hall states and Jack polynomials with a prescribed symmetry

    International Nuclear Information System (INIS)

    Estienne, Benoit; Bernevig, B. Andrei

    2012-01-01

    We show that a large class of bosonic spin-singlet Fractional Quantum Hall model wavefunctions and their quasihole excitations can be written in terms of Jack polynomials with a prescribed symmetry. Our approach describes new spin-singlet quantum Hall states at filling fraction ν=(2k)/(2r-1) and generalizes the (k,r) spin-polarized Jack polynomial states. The NASS and Halperin spin-singlet states emerge as specific cases of our construction. The polynomials express many-body states which contain configurations obtained from a root partition through a generalized squeezing procedure involving spin and orbital degrees of freedom. The corresponding generalized Pauli principle for root partitions is obtained, allowing for counting of the quasihole states. We also extract the central charge and quasihole scaling dimension, and propose a conjecture for the underlying CFT of the (k,r) spin-singlet Jack states.

  6. 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.

  7. Estudo da impressão plantar obtida durante o teste de Jack em crianças Footprint study in children during the Jack test

    Directory of Open Access Journals (Sweden)

    José Antonio Pinto

    2011-01-01

    Full Text Available OBJETIVO: Avaliar as impressões plantares durante o teste de Jack em crianças quantificando e observando os resultados numa faixa etária crítica para a formação do arco plantar. MÉTODO: Avaliamos 60 crianças brancas (120 pés sendo 35 meninos e 25 meninas com idades entre 2 e 5 anos, sem queixas ortopédicas. Simulamos o teste de Jack com uma órtese em cunha de 45º apoiada sob o hálux. Obtivemos impressões em apoio monopodálico bilateralmente utilizando um pedígrafo. O exame dividiu-se em duas etapas: com e sem o uso da órtese. A metodologia de Valenti e Volpon foi utilizada para mensurar as impressões plantares e os dados obtidos foram analisados estatisticamente. RESULTADOS: Os valores dos índices de Valenti e Volpon diminuiram quando a órtese foi utilizada. A diferença entre os índices com ou sem órtese diminuiu gradualmente com a progressão etária. CONCLUSÕES: É possível quantificar o teste de Jack pelwas impressões plantares pelo método de Valenti e Volpon. A variação do seu formato apresentou tendência a ser menor a partir dos 4 anos. O teste de Jack perdeu gradativamente a capacidade de modificar a impressão plantar com a idade, diminuindo sua acuidade como parâmetro de bom prognóstico na formação do arco longitudinal medial. Nível de Evidência: Nível IV, estudo descritivo observacional.OBJECTIVE: To assess the plantar impressions obtained in children during the Jack test, with the aim of quantifying and analyzing their variability in the critical period for plantar foot arch formation. METHOD: A hundred and twenty feet from 60 healthy White children, recruited in an outpatient pediatric clinic, were examined. Our sample included 35 boys and 25 girls, ranging from 2 to 5 years. The Jack test was simulated using a 45o wedge-shaped orthosis applied to the hallux. Bilateral plantar impressions were acquired in the alternate single-foot standing position using a pedigraph. Two plantar impressions were

  8. Modeling of the Jacked Pile Static Load Test with PLAX 3D

    Directory of Open Access Journals (Sweden)

    Tautvydas Statkus

    2016-12-01

    Full Text Available In this article jacked pile installation technology and its current processes, altering the base physical and mechanical characteristics are discussed. For the jacked pile static load test simulation Plax 3D software was selected, the opportunities and developments were described. Model building, materials, models, model geometry, finite elements, boundary conditions and assumptions adopted in addressing problems described in detail. Three different tasks formulated and load-settlement dependence a comparison of the results with the experiment given. Conclusions are formulated according to the modeling results.

  9. Jack Michael's Musings on the 60th Anniversary of Skinner's "Verbal Behavior"

    Science.gov (United States)

    Esch, Barbara E.; Esch, John W.; Palmer, David C.

    2017-01-01

    When the B. F. Skinner Foundation reprinted Skinner's "Verbal Behavior" in 1992, Jack Michael wrote one of its two forewords, a detailed outline of the book's purpose and scope. On the 60th anniversary of the first publication (1957) of "Verbal Behavior", Jack reflects on the book's impact and its importance to the…

  10. Structure and biomass production of one- to seven-year-old intensively cultured jack pine plantation in Wisconsin.

    Science.gov (United States)

    J. Zavitkovski; David H. Dawson

    1978-01-01

    Spacing and rotation length effects were studied for 7 years in intensively cultured jack pine stands. Production culminated at age 5 in the densest planting and progressively later in more open spacing. Biomass production was two to several times higher than in jack pine plantations grown under traditional silvicultural systems.

  11. 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.

  12. 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...

  13. 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.

  14. Accumulation of cesium-137 and strontium-90 in ponderosa pine and monterey pine seedlings

    International Nuclear Information System (INIS)

    Entry, J.A.; Rygiewicz, P.T.; Emmingham, W.H.

    1993-01-01

    Because ponderosa pine Pinus ponderosa and Monterey pone (P. radiata D Don) have exceptionally fast growth rates and their abscised needles are not readily dispersed by wind, these species may be valuable for removing radioisotopes from contaminated soils. Ponderosa and Monterey pine seedlings were tested for their ability to accumulate 137 Cs and 90 Sr-characteristic radioisotopes of nuclear fallout-from contaminated soil. Seedlings were grown for 3 mo in 165 cm 3 sphagnum peat moss/perlite (1:1 V/V) in a growth chamber. In Exp. 1, seedling accumulation of 137 Cs and 90 Sr after 1 mo of exposure was measured. In Exp. 2, seedling accumulation of the radioisotopes during different-length exposures was measured. Seedling accumulation of 137 CS and 90 Sr at different concentrations of the radioisotopes in the growth medium was measured in Exp. 3. Ponderosa pine accumulated 6.3% of the 137 Cs and I.5% of the 90 Sr present in the growth medium after 1 mo; Monterey pine accumulated 8.3% of the 137 Cs and 4.5% of the 90 Sr. Accumulation of 137 Cs and 90 Sr by both coniferous species was curvilinearly related to duration of exposure. Accumulation of 137 Cs and 90 Sr by both species increased with increasing concentration in the growth medium and correlated curvilinearly with radioisotope concentration in the growth medium. Large areas throughout the world are contaminated with 137 Cs and 90 Sr as a result of nuclear weapons testing or atomic reactor accidents. The ability of trees to sequester and store 137 Cs and 90 Sr introduces the possibility of using reforestation to remediate contaminated soils

  15. Dental care for the underserved children of Monterey County: meeting the challenge.

    Science.gov (United States)

    Stewart, R E

    1998-05-01

    With its expansive area, and the special needs of agricultural workers, Monterey County held significant challenges for setting up a children's health clinic. Part of the solution to addressing the county's unmet dental needs was the establishment of the Children's Miracle Network dental center in 1995. But working in the fields leaves little time for travel to appointments, so the dental center expanded to a mobile unit that can go where the need is. Understanding the special needs of one's community is crucial to establishing programs that can successfully address the state's needs for children's dental care.

  16. 75 FR 13468 - Disapproval of California State Implementation Plan Revisions, Monterey Bay Unified Air Pollution...

    Science.gov (United States)

    2010-03-22

    ...EPA is proposing to disapprove a revision to the Monterey Bay Unified Air Pollution Control District (MBAPCD) portion of the California State Implementation Plan (SIP). This revision concerns opacity standards related to multiple pollutants, including particulate matter (PM) emissions from several different types of sources, ranging from fugitive dust to gas turbine generators. We are proposing action on a local rule that regulates these emission sources under the Clean Air Act as amended in 1990 (CAA or the Act). We are taking comments on this proposal and plan to follow with a final action.

  17. 75 FR 37727 - Disapproval of California State Implementation Plan Revisions, Monterey Bay Unified Air Pollution...

    Science.gov (United States)

    2010-06-30

    ...EPA is finalizing disapproval of a revision to the Monterey Bay Unified Air Pollution Control District (MBUAPCD) portion of the California State Implementation Plan (SIP). This action was proposed in the Federal Register on March 22, 2010. This revision concerns opacity standards related to multiple pollutants, including particulate matter (PM) emissions, from a wide variety of sources. Under authority of the Clean Air Act as amended in 1990 (CAA or the Act), this action identifies a deficiency that precludes approval of this SIP revision.

  18. Deployment of a Long-Term Broadband Seafloor Observatory in Monterey Bay

    Science.gov (United States)

    McGill, P.; Neuhauser, D.; Stakes, D.; Romanowicz, B.; Ramirez, T.; Uhrhammer, R.

    2002-12-01

    MOBB (Monterey bay Ocean floor Broad Band project) is a collaborative project between the Monterey Bay Aquarium Research Institute (MBARI) and the Berkeley Seismological Laboratory (BSL). Its goal is to install and operate a permanent seafloor broadband seismic station as a first step towards extending the on-shore broadband seismic network in northern California to the seaside of the North-America/Pacific plate boundary, providing better azimuthal coverage for regional earthquake and structure studies. The successful MOBB deployment took place 40km off shore at a water depth of 1000m during three dives on April 9-11, 2002. The seismometer was buried in a 60-cm deep caisson, which was later back filled with glass beads to stabilize the instrument. New tools, including a high-pressure water-jet excavator, were developed for the ROV Ventana to accomplish these tasks. The ocean-bottom MOBB station currently comprises a three-component seismometer package, a current-meter, and a recording and battery package. Data recovery dives, during which the recording and battery package will be exchanged, are planned every three months for the next three years. A differential pressure gauge (DPG) (Cox et al., 1984) will be deployed as part of the recording package during the next data recovery dive in September 2002. The station is currently recording data autonomously. Eventually, it will be linked to the planned (and recently funded) MARS (Monterey Accelerated Research System; rl {http://www.mbari.org/mars/}) cable and provide real-time, continuous seismic data to be merged with the rest of the northern California real-time seismic system. The data are archived at the NCEDC for on-line availability, as part of the Berkeley Digital Seismic Network (BDSN). This project follows the 1997 MOISE experiment, in which a three-component broadband system was deployed for a period of three months, 40km off shore in Monterey Bay. MOISE was a cooperative program sponsored by MBARI, UC

  19. Numerical Simulation of Recent Turbidity Currents in the Monterey Canyon System, Offshore California

    Science.gov (United States)

    Heimsund, S.; Xu, J.; Nemec, W.

    2007-12-01

    The method of computational fluid dynamics (CFD) has been used, in the form of a 3D numerical model (Flow- 3D®), to perform a full-scale simulation of turbidity currents measured in December 2002 by three moorings in the Soquel and Monterey canyons. The model was verified by simulation of laboratory flows, and was upscaled to the Monterey Canyon system on the basis of high-resolution bathymetric data and flow measurements. The measured velocity profiles were sufficient to assess the flow thickness, initial velocity and duration in the canyon head zone. A computational grid with a highest feasible resolution was used, and both bathymetry and hydrostatic pressure were accounted for. The volumetric sediment concentration and exact grain- size composition of the flows were unknown, and thus a range of values for the initial concentration and bed roughness were assumed and assessed on a trial-and-error basis. The simulations reveal the behavior of a turbidity current along its descent path, including its local hydraulic characteristics (the 3D field of velocity, sediment concentration, shear stress, strain rate, and dynamic viscosity, as well as the magnitude of velocity and turbulent shear). The results confirm that the velocity structure of turbidity current is highly sensitive to variation in seafloor topography. The December 17th flow in the Soquel Canyon appears to have lost capacity by dilution over a relatively short distance and shown significant velocity fluctuations, which is attributed to the rugged topography of the canyon floor. A major loss of momentum occurred when the flow plunged at high angle into the Monterey Canyon, crashing against its bend's southern wall. The December 20th flow in the Monterey Canyon, in contrast, developed a considerably longer body and strongly accelerated towards the canyon's sharp second bend before crashing against its western wall. The mooring data show a down-canyon decline of velocity and suggest gradual waning, but the

  20. Groundwater quality in the shallow aquifers of the Monterey Bay, Salinas Valley, and adjacent highland areas, Southern Coast Ranges, California

    Science.gov (United States)

    Burton, Carmen

    2018-05-30

    The Monterey-Salinas Shallow Aquifer study unit covers approximately 7,820 square kilometers (km2) in Santa Cruz, Monterey, and San Luis Obispo Counties in the Central Coast Hydrologic Region of California. The study unit was divided into four study areas—Santa Cruz, Pajaro Valley, Salinas Valley, and Highlands. More than 75 percent of the water used for drinking-water supply in the Central Coast Hydrologic Region of California is groundwater, and there are more than 8,000 well driller’s logs for domestic wells (California Department of Water Resources, 2013).

  1. 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,

  2. 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...

  3. 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

  4. 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...

  5. 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 ...

  6. 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

  7. 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.

  8. 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.

  9. 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.

  10. Jack Mezirow's Conceptualisation of Adult Transformative Learning: A Review

    Science.gov (United States)

    Calleja, Colin

    2014-01-01

    This paper traces the evolution of Jack Mezirow's transformative learning theory and its conceptualisation. It discusses the three major influences, namely Thomas Khun's philosophical conception of paradigm, Freire's conception of conscientisation and consciousness growth, and Habermas' domains of learning and the discussion of…

  11. "Delays and Vexation": Jack London and the Russo-Japanese War.

    Science.gov (United States)

    Sweeney, Michael S.

    1998-01-01

    Contributes to scholarship on journalism history and censorship by discussing Jack London's efforts as a war correspondent to cover the Russo-Japanese War in Korea and Manchuria in 1904. Focuses on the difficulties he encountered as a result of systematic and highly restrictive censorship by the Japanese. (SR)

  12. Height and seasonal growth pattern of jack pine full-sib families

    Science.gov (United States)

    Don E. Riemenschneider

    1981-01-01

    Total tree height, seasonal shoot elongation, dates of growth initiation and cessation, and mean daily growth rate were measured and analyzed for a population of jack pine full-sib families derived from inter-provenance crosses. Parental provenance had no effect on these variables although this may have been due to small sample size. Progenies differed significantly...

  13. Asymptotic theory of generalized estimating equations based on jack-knife pseudo-observations

    DEFF Research Database (Denmark)

    Overgaard, Morten; Parner, Erik Thorlund; Pedersen, Jan

    2017-01-01

    A general asymptotic theory of estimates from estimating functions based on jack-knife pseudo-observations is established by requiring that the underlying estimator can be expressed as a smooth functional of the empirical distribution. Using results in p-variation norms, the theory is applied...

  14. Is the lateral jack-knife position responsible for cases of transient neurapraxia?

    Science.gov (United States)

    Molinares, Diana Margarita; Davis, Timothy T; Fung, Daniel A; Liu, John Chung-Liang; Clark, Stephen; Daily, David; Mok, James M

    2016-01-01

    The lateral jack-knife position is often used during transpsoas surgery to improve access to the spine. Postoperative neurological signs and symptoms are very common after such procedures, and the mechanism is not adequately understood. The objective of this study is to assess if the lateral jack-knife position alone can cause neurapraxia. This study compares neurological status at baseline and after positioning in the 25° right lateral jack-knife (RLJK) and the right lateral decubitus (RLD) position. Fifty healthy volunteers, ages 21 to 35, were randomly assigned to one of 2 groups: Group A (RLD) and Group B (RLJK). Motor and sensory testing was performed prior to positioning. Subjects were placed in the RLD or RLJK position, according to group assignment, for 60 minutes. Motor testing was performed immediately after this 60-minute period and again 60 minutes thereafter. Sensory testing was performed immediately after the 60-minute period and every 15 minutes thereafter, for a total of 5 times. Motor testing was performed by a physical therapist who was blinded to group assignment. A follow-up call was made 7 days after the positioning sessions. Motor deficits were observed in the nondependent lower limb in 100% of the subjects in Group B, and no motor deficits were seen in Group A. Statistically significant differences (p knife positioning for 60 minutes results in neurapraxia of the nondependent lower extremity. Our results support the hypothesis that jack-knife positioning alone can cause postoperative neurological symptoms.

  15. Pandemic Fear and Literature: Observations from Jack London’s The Scarlet Plague

    Centers for Disease Control (CDC) Podcasts

    2014-11-18

    Sarah Gregory reads an abridged version of the essay, Pandemic Fear and Literature: Observations from Jack London’s The Scarlet Plague.  Created: 11/18/2014 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 11/20/2014.

  16. Mosaic Stunting in jack pine seedlings in a northern Michigan bareroot nursery

    Science.gov (United States)

    Lynette Potvin; R. Kasten Dumroese; Martin F. Jurgensen; Dana Richter

    2010-01-01

    Mosaic, or patchy, stunting of bareroot conifer seedlings is thought to be caused by deficiencies of mycorrhizal fungi following fumigation, resulting in reduced nutrient uptake, particularly phosphorus. Mosaic stunting of jack pine (Pinus banksiana) seedlings was observed in 2005 at the USDA Forest Service JW Toumey Nursery in Watersmeet, MI. We initiated a study to...

  17. Habitat Preferences, Distribution Pattern, and Root Weight Estimation of Pasak Bumi (Eurycoma longifolia Jack.

    Directory of Open Access Journals (Sweden)

    Siti Masitoh Kartikawati

    2014-04-01

    Full Text Available Pasak bumi (Eurycoma longifolia Jack is one of non timber forest products with “indeterminate” conservation status and commercially traded in West Kalimantan. The research objective was to determine the potential of pasak bumi root per hectare and its ecological condition under natural habitat. Root weight of E. longifolia Jack was estimated using simple linear regression and exponential equation with stem diameter and height as independent variables. The results showed that the individual number of the population was 114 with the majority in seedling stage with 71 individuals (62.28%. The distribution was found in clumped pattern. Conditions of the habitat could be described as follows: daily average temperature of 25.6oC, daily average relative humidity of 73.6%, light intensity of 0.9 klx, and red-yellow podsolic soil with texture ranged from clay to sandy clay. The selected estimator model for E. longifolia Jack root weight used exponential equation with stem height as independent variable using the equation of Y= 21.99T0,010 and determination coefficient of 0.97. After height variable was added, the potential of E. longifolia Jack minimum root weight that could be harvested per hectare was 0.33 kg.Keywords: Eurycoma longifolia, habitat preference, distribution pattern, root weight

  18. Lithium in Jack Hills zircons: Evidence for extensive weathering of Earth's earliest crust

    Science.gov (United States)

    Ushikubo, Takayuki; Kita, Noriko T.; Cavosie, Aaron J.; Wilde, Simon A.; Rudnick, Roberta L.; Valley, John W.

    2008-08-01

    In situ Li analyses of 4348 to 3362 Ma detrital zircons from the Jack Hills, Western Australia by SIMS reveal that the Li abundances (typically 10 to 60 ppm) are commonly over 10,000 times higher than in zircons crystallized from mantle-derived magmas and in mantle-derived zircon megacrysts (typically Jack Hills zircons also have fractionated lithium isotope ratios ( δ7Li = - 19 to + 13‰) about five times more variable than those recorded in primitive ocean floor basalts (2 to 8‰), but similar to continental crust and its weathering products. Values of δ7Li below - 10‰ are found in zircons that formed as early as 4300 Ma. The high Li compositions indicate that primitive magmas were not the source of Jack Hills zircons and the fractionated values of δ7Li suggest that highly weathered regolith was sampled by these early Archean magmas. These new Li data provide evidence that the parent magmas of ancient zircons from Jack Hills incorporated materials from the surface of the Earth that interacted at low temperature with liquid water. These data support the hypothesis that continental-type crust and oceans existed by 4300 Ma, within 250 million years of the formation of Earth and the low values of δ7Li suggest that weathering was extensive in the early Archean.

  19. Jacks-of-all-trades? The effect of balanced skills on team performance

    NARCIS (Netherlands)

    Rosendahl Huber, L.; Sloof, R.; van Praag, M.

    2014-01-01

    Previous empirical studies have shown that solo entrepreneurs benefit from having balanced skills: Jacks-of-All-Trades (JATs) are better entrepreneurs than specialists are. Nowadays however, the majority of entrepreneurs start up and run ventures together in teams. In this paper we test whether the

  20. Impacts of fiber orientation and milling on observed crystallinity in jack pine

    Science.gov (United States)

    Umesh P. Agarwal; Sally A. Ralph; Richard S. Reiner; Roderquita K. Moore; Carlos Baez

    2014-01-01

    Influences of fiber orientation and milling on wood cellulose crystallinity were studied using jack pine wood. The fiber orientation effects were measured by sampling rectangular wood blocks in radial, tangential, and cross-sectional orientations. The influence of milling was studied by analyzing the unsieved and sieved milled wood fractions (all

  1. Uus valem otsustamiseks: 10-10-10 / Jack Welch, Suzy Welch

    Index Scriptorium Estoniae

    Welch, Jack

    2009-01-01

    Juhtimisspetsialistid Jack ja Suzy Welch tutvustavad enda loodud valemit 10-10-10, mis on elu juhtimise tööriist aitamaks langetada raskeid otsuseid, hinnates nende mõju 10 minuti, 10 kuu ja 10 aasta pärast

  2. 3-D habitat suitability of jack mackerel Trachurus murphyi in the Southeastern Pacific, a comprehensive study

    NARCIS (Netherlands)

    Bertrand, A.; Habasque, J.; Hattab, Tarek; Hintzen, N.T.; Ricardo, Oliveros Ramos; Gutierrez, M.; Demarcq, Herve; Gerlotto, F.

    2016-01-01

    South Pacific jack mackerel, Trachurus murphyi, has an ocean-scale distribution, from the South American coastline to New Zealand and Tasmania. This fish, captured by Humans since the Holocene, is nowadays heavily exploited and its population has decreased substantially since the mid-1990s. The

  3. Soil loss by water erosion in areas under maize and jack beans intercropped and monocultures

    Directory of Open Access Journals (Sweden)

    Pedro Luiz Terra Lima

    2014-04-01

    Full Text Available Adequate soil management can create favorable conditions to reduce erosion and water runoff, consequently increase water soil recharge. Among management systems intercropping is highly used, especially for medium and small farmers. It is a system where two or more crops with different architectures and vegetative cycles are explored simultaneously at the same location. This research investigated the effects of maize intercropped with jack bean on soil losses due to water erosion, estimate C factor of Universal Soil Losses Equation (USLE and how it can be affected by soil coverage. The results obtained also contribute to database generation, important to model and estimate soil erosion. Total soil loss by erosion caused by natural rain, at Lavras, Minas Gerais, Brazil, were: 4.20, 1.86, 1.38 and 1.14 Mg ha-1, respectively, for bare soil, maize, jack bean and the intercropping of both species, during evaluated period. Values of C factor of USLE were: 0.039, 0.054 and 0.077 Mg ha Mg-1 ha-1 for maize, jack bean and intercropping between both crops, respectively. Maize presented lower vegetation cover index, followed by jack beans and consortium of the studied species. Intercropping between species showed greater potential on soil erosion control, since its cultivation resulted in lower soil losses than single crops cultivation, and this aspect is really important for small and medium farmers in the studied region.

  4. Pivoting output unit control systems activated by jacks. [for controlling aircraft flaps

    Science.gov (United States)

    Belliere, P.

    1978-01-01

    An invention to be used for controlling aircraft flaps is described. It is applicable to control systems with two coaxial output units which pivot simultaneously with respect to two fixed units and which are activated by two opposed, straight coaxial jacks.

  5. Jack Nicholson: A Reel and Real-Life Contribution to Neurosciences.

    Science.gov (United States)

    Tripathi, Manjul; Purkayastha, Moushumi; Rai, Ashutosh; Mukherjee, Kanchan K

    2017-05-01

    Though primarily considered entertainment, cinema is a mirror of society. The portrayal of neurosciences is common in cinema, but none could do it better than Jack Nicholson. We give a brief overview of his contribution to neurosciences by analyzing his acting skills. Copyright © 2016 Elsevier Inc. All rights reserved.

  6. Constituents of the essential oils of Cinnamomum parthenoxylon (Jack) Nees from Vietnam

    NARCIS (Netherlands)

    Dung, N.X.; Moi, La Dinh; Hung, N.D.; Leclercq, P.A.

    1995-01-01

    The essential oils obtained by steam distillation of the root bark and wood of Cinnamomum parthenoxylon (Jack) Nees growing wild in Vietnam were investigated by a combination of GC and GC/MS. More than 30 compounds in the root bark oil, and about 20 components in the wood oil have been identified.

  7. Cadmium accumulation by jack-bean and sorghum in hydroponic culture.

    Science.gov (United States)

    Francato Zancheta, Ariana Carramaschi; De Abreu, Cleide Aparecida; Zambrosi, Fernando César Bachiega; de Magalhães Erismann, Norma; Andrade Lagôa, Ana Maria Magalhães

    2015-01-01

    Among the technologies used to recuperate cadmium (Cd) contaminated soils, phytoextraction are particularly important, where the selection of suitable plants is critical to the success of the soil remediation. Thus, the objectives of this study were to evaluate the responses of jack-bean and sorghum to Cd supply and to quantify Cd accumulation by these species grown in hydroponic culture. The plants were subjected to 0, 15, 30, or 60 μmol Cd L(-1) in the nutrient solution, and gas exchange, plant growth and Cd accumulation were measured at 25 days after starting Cd treatments. The Cd supply severely reduced growth of shoots and roots in both species. In jack-bean, Cd decreased photosynthesis by 56-86%, stomatal conductance by 59-85% and transpiration by 48-80%. The concentrations and amounts of Cd accumulated in the plant tissues were proportional to the metal supply in the nutrient solution. Sorghum was more tolerant than jack-bean to Cd toxicity, but the latter showed a greater metal concentration and accumulation in the shoot. Therefore, jack-bean would be more suitable than sorghum for use in Cd phytoremediation programs based on phytoextraction.

  8. 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

  9. IDENTIFIKASI METABOLIT SEKUNDER DAN AKTIVITAS ANTIBAKTERI EKSTRAK DAUN SUNGKAI (Peronema canescens JACK. TERHADAP BEBERAPA BAKTERI PATOGEN

    Directory of Open Access Journals (Sweden)

    Arsyik Ibrahim

    2012-12-01

    Full Text Available A research which identification of secondary metabolites and antibacterial activity test from methanol exstract of leaf Sungkai (Peronema canencens Jack to several pathogens bacterial, which aims to identification of secondary methabolites and determine the antibacterial activity from crude methanol extract of leaf Sungkai (P. canencens Jack. against Streptococcus mutans, Salmonella thyposa, Bacillus subtilis and Staphylococcus aureus bacteria. Material test obtained by maceration with methanol, then tested for activity. Minimum Inhibition Concentration (MIC value extract was determined by liquid dilution and the followed by scratches on solid media method.  Minimum Kill Concentration (KBM value extracts was determined by agar diffusion method with using paper disks.The results secondary metabolite identify form extracts of leaves P. canencens obtainable derived alkaloid, terpenoids - steroids, flavonoids, and tannin compounds. Methanol extract have the antibacterial activity. Minimum Inhibition Concentration (MIC value of extract is concentration of 20% for bacteria S. mutans, S.thiposa and S.aureus, while for the B. subtilis is konsentration of 15%. Minimum Kill Concentration (KBM values exstract at a concentration of 5% effective at killing S. mutans and S. thyposa bacteria, while the concentration of 1% effective to bacteria B.subtilis and S.aureus. Key words: P. canencens Jack,  antibacteria activity, S. mutans, S. thiposa, B. subtillis, S. aureus   ABSTRAK   Telah dilakukan penelitian identifikasi metabolit sekunder dan aktivitas antibakteri ekstrak metanol daun Sungkai (P.canencens Jack terhadap beberapa bakteri patogen. Penelitian ini bertujuan untuk mengidentifikasi metabolit sekunder dan mengetahui aktifitas antibakteri dan Kadar Hambat Minimum (KHM dan Nilai Kadar Bunuh Minimum (KBM ekstrak kasar metanol daun Sungkai (P.canencens Jack. terhadap bakteri  Streptococcus mutans, Salmonella thyposa, Bacillus subtilis dan

  10. 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.

  11. Isostatic gravity map of the Monterey 30 x 60 minute quadrangle and adjacent areas, California

    Science.gov (United States)

    Langenheim, V.E.; Stiles, S.R.; Jachens, R.C.

    2002-01-01

    The digital dataset consists of one file (monterey_100k.iso) containing 2,385 gravity stations. The file, monterey_100k.iso, contains the principal facts of the gravity stations, with one point coded per line. The format of the data is described below. Each gravity station has a station name, location (latitude and longitude, NAD27 projection), elevation, and an observed gravity reading. The data are on the IGSN71 datum and the reference ellipsoid is the Geodetic Reference System 1967 (GRS67). The free-air gravity anomalies were calculated using standard formulas (Telford and others, 1976). The Bouguer, curvature, and terrain corrections were applied to the free-air anomaly at each station to determine the complete Bouguer gravity anomalies at a reduction density of 2.67 g/cc. An isostatic correction was then applied to remove the long-wavelength effect of deep crustal and/or upper mantle masses that isostatically support regional topography.

  12. Sedimentary processes of the lower Monterey Fan channel and channel-mouth lobe

    Science.gov (United States)

    Klaucke, I.; Masson, D.G.; Kenyon, Neil H.; Gardner, J.V.

    2004-01-01

    The distribution of deposits, sediment transport pathways and processes on the lower Monterey Fan channel and channel-mouth lobe (CML) are studied through the integration of GLORIA and TOBI sidescan sonar data with 7-kHz subbottom profiler records and sediment cores for ground-truthing. The lower Monterey channel is characterised by an up to 30-m-deep channel with poorly developed levees and alternating muddy and silty muddy overbank deposits. The channel is discontinuous, disappearing where gradients are less than about 1:350. Ground-truthing of the large CML shows that the entire CML is characterised by widespread deposits of generally fine sand, with coarser sand at the base of turbidites. Sand is particularly concentrated in finger-like areas of low-backscatter intensity and is interpreted as the result of non-turbulent sediment-gravity flows depositing metres thick massive, fine sand. TOBI sidescan sonar data reveal recent erosional features in the form of scours, secondary channels, large flow slides, and trains of blocks at the distal end of the CML. Erosion is probably related to increasing gradient as the CML approaches Murray Fracture zone and to differential loading of sandy submarine fan deposits onto pelagic clays. Reworking of older flow slides by sediment transport processes on the lobe produces trains of blocks that are several metres in diameter and aligned parallel to the flow direction. ?? 2004 Elsevier B.V. All rights reserved.

  13. Biological marker distribution in coexisting kerogen, bitumen and asphaltenes in Monterey Formation diatomite, California

    Science.gov (United States)

    Tannenbaum, E.; Ruth, E.; Huizinga, B. J.; Kaplan, I. R.

    1986-01-01

    Organic-rich (18.2%) Monterey Formation diatomite from California was studied. The organic matter consist of 94% bitumen and 6% kerogen. Biological markers from the bitumen and from pyrolysates of the coexisting asphaltenes and kerogen were analyzed in order to elucidate the relationship between the various fractions of the organic matter. While 17 alpha(H), 18 alpha(H), 21 alpha(H)-28,30-bisnorhopane was present in the bitumen and in the pryolysate of the asphaltenes, it was not detected in the pyrolysates of the kerogen. A C40-isoprenoid with "head to head" linkage, however, was present in pyrolysates of both kerogen and asphaltenes, but not in the bitumen from the diatomite. The maturation level of the bitumen, based on the extent of isomerization of steranes and hopanes, was that of a mature oil, whereas the pyrolysate from the kerogen showed a considerably lower maturation level. These relationships indicate that the bitumen may not be indigenous to the diatomite and that it is a mature oil that migrated into the rock. We consider the possibility, however, that some of the 28,30-bisnorhopane-rich Monterey Formation oils have not been generated through thermal degradation of kerogen, but have been expelled from the source rock at an early stage of diagenesis.

  14. 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

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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...

  2. Navigating the Institutional and Pedagogical Challenges of the Service-Learning Leadership Minor at CSU Monterey Bay

    Science.gov (United States)

    Burke, Deborah A.

    2012-01-01

    Despite solid foundations for service-learning at California State University Monterey Bay (CSUMB), the economic context of higher education in California, and in particular the CSU system, has created significant challenges for service-learning practitioners. This article provides an overview of the institutional foundations in place at CSUMB…

  3. A Vision in Progress. The Decision To Establish a Public University at Monterey Bay. An Occasional Paper.

    Science.gov (United States)

    Chance, William

    This report describes the decision-making process and problems encountered during the 48 months it took to establish a new university, California State University at Monterey Bay, on the site of Fort Ord, a recently closed military base. After an introduction, the report is organized in four sections, one for each phase of the process. The first…

  4. 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

  5. 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....

  6. 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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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...

  13. 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.

  14. 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

  15. 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 ...

  16. 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

  17. Sand mining impacts on long-term dune erosion in southern Monterey Bay

    Science.gov (United States)

    Thornton, E.B.; Sallenger, Abby; Sesto, Juan Conforto; Egley, L.; McGee, Timothy; Parsons, Rost

    2006-01-01

    Southern Monterey Bay was the most intensively mined shoreline (with sand removed directly from the surf zone) in the U.S. during the period from 1906 until 1990, when the mines were closed following hypotheses that the mining caused coastal erosion. It is estimated that the yearly averaged amount of mined sand between 1940 and 1984 was 128,000 m3/yr, which is approximately 50% of the yearly average dune volume loss during this period. To assess the impact of sand mining, erosion rates along an 18 km range of shoreline during the times of intensive sand mining (1940–1990) are compared with the rates after sand mining ceased (1990–2004). Most of the shoreline is composed of unconsolidated sand with extensive sand dunes rising up to a height of 46 m, vulnerable to the erosive forces of storm waves. Erosion is defined here as a recession of the top edge of the dune. Recession was determined using stereo-photogrammetry, and LIDAR and GPS surveys. Long-term erosion rates vary from about 0.5 m/yr at Monterey to 1.5 m/yr in the middle of the range, and then decrease northward. Erosion events are episodic and occur when storm waves and high tides coincide, allowing swash to undercut the dune and resulting in permanent recession. Erosion appears to be correlated with the occurrence of El Niños. The calculated volume loss of the dune in southern Monterey Bay during the 1997–98 El Niño winter was 1,820,000 m3, which is almost seven times the historical annual mean dune erosion of 270,000 m3/yr. The alongshore variation in recession rates appears to be a function of the alongshore gradient in mean wave energy and depletions by sand mining. After cessation of sand mining in 1990, the erosion rates decreased at locations in the southern end of the bay but have not significantly changed at other locations.

  18. MOBB: a permanent ocean floor broadband seismic observatory in Monterey Bay, California

    Science.gov (United States)

    Uhrhammer, R.; Romanowicz, B.; Stakes, D.; Neuhauser, D.; McGill, P.; Ramirez, T.

    2003-04-01

    The Monterey ocean bottom broadband station (MOBB) was installed on the seafloor in Monterey Bay, 40 km offshore, and at a depth of 1000m from the sea surface, on April 9-11, 2002. Its success capitalizes on the experience gained in the 1997 International MOISE experiment, conducted under similar conditions. The deployment took place during 3 dives on consecutive days and made use of MBARI's Point Lobos ship and ROV Ventana. The station is currently recording data autonomously. Eventually, it will be linked to the planned (and recently funded) MARS (Monterey Accelerated Research System; \\url {http://www.mbari.org/mars/}) cable and provide real-time, continuous seismic data to be merged with the rest of the northern California real-time seismic system. The data are archived at the NCEDC for on-line availability, as part of the Berkeley Digital Seismic Network (BDSN). The ocean-bottom MOBB station currently comprises a three-component seismometer package, a current-meter, a DPG, and recording and battery packages. The seismic package contains a low-power (2.2W), three-component CMG-1T broadband seismometer system, built by Guralp, Inc., with a three-component 24-bit digitizer, a leveling system, and a precision clock. The seismometer package is mounted on a cylindrical titanium pressure vessel 54cm in height and 41 cm in diameter, custom built by the MBARI team and outfitted for underwater connection. Data recovery dives, during which the recording and battery package will be exchanged are planned every three months for the next 3 years. Three such dives have already taken place, on 06/27/02, 09/20/02 and on 01/07/03. Due to a software problem, data were lost during the time period 07/01/02 and 09/20/02. Many regional and teleseismic earthquakes have been well recorded and the mass position signals indicate that the instruments have progressively settled. Preliminary analysis of data retrieved during the 2002 summer and winter dives will be presented. In particular

  19. 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...

  20. 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.

  1. 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

  2. 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 ...

  3. 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 ...

  4. 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...

  5. 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...

  6. 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...

  7. 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...

  8. 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...

  9. 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...

  10. 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.

  11. 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

  12. 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.

  13. 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...

  14. 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

  15. 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

  16. 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...

  17. 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)

  18. 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.

  19. 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.

  20. CCN Properties of Organic Aerosol Collected Below and within Marine Stratocumulus Clouds near Monterey, California

    Directory of Open Access Journals (Sweden)

    Akua Asa-Awuku

    2015-10-01

    Full Text Available The composition of aerosol from cloud droplets differs from that below cloud. Its implications for the Cloud Condensation Nuclei (CCN activity are the focus of this study. Water-soluble organic matter from below cloud, and cloud droplet residuals off the coast of Monterey, California were collected; offline chemical composition, CCN activity and surface tension measurements coupled with Köhler Theory Analysis are used to infer the molar volume and surfactant characteristics of organics in both samples. Based on the surface tension depression of the samples, it is unlikely that the aerosol contains strong surfactants. The activation kinetics for all samples examined are consistent with rapid (NH42SO4 calibration aerosol. This is consistent with our current understanding of droplet kinetics for ambient CCN. However, the carbonaceous material in cloud drop residuals is far more hygroscopic than in sub-cloud aerosol, suggestive of the impact of cloud chemistry on the hygroscopic properties of organic matter.

  1. Identification of a new marine algal species Pyropia nitida sp. nov. (Bangiales: Rhodophyta) from Monterey, California.

    Science.gov (United States)

    Harden, Leeanne K; Morales, Karina M; Hughey, Jeffery R

    2016-07-01

    An unidentified marine red algal species classified in Pyropia J. Agardh was discovered from Monterey, CA. Morphological, barcode, and complete mitochondrial genome analysis of the alga support its recognition as a new species, Pyropia nitida sp. nov. The species is a high-intertidal, winter annual that is lanceolate in shape, monostromatic, and dioecious. Based on CO1 sequences, P. nitida is closely allied with the P. nereocystis clade. The mitogenome of P. nitida is 35 313 bp in length and contains 53 genes, including two ribosomal RNAs, 24 transfer RNAs, four ribosomal proteins, two ymfs, four ORFs, and 17 genes involved in electron transport and oxidative phosphorylation. The results support the recognition of P. nitida as distinct from the morphologically similar P. lanceolata.

  2. Prey and plastic ingestion of Pacific Northern Fulmars (Fulmarus glacialis rogersii) from Monterey Bay, California.

    Science.gov (United States)

    Donnelly-Greenan, Erica L; Harvey, James T; Nevins, Hannahrose M; Hester, Michelle M; Walker, William A

    2014-08-15

    Marine plastic pollution affects seabirds, including Pacific Northern Fulmars (Fulmarus glacialis rodgersii), that feed at the surface and mistake plastic for prey or incidentally ingest it. Direct and indirect health issues can result, including satiety and possibly leading to inefficient foraging. Our objective was to examine fulmar body condition, identify cephalopod diet to species, enumerate and weigh ingested plastic, and determine if prey number and size were correlated with ingested plastics in beach-cast fulmars wintering in Monterey Bay California (2003, n=178: 2007, n=185). Fulmars consumed mostly Gonatus pyros, G. onyx, and G. californiensis of similar size for both years. We found a significant negative correlation between pectoral muscle index and average size of cephalopod beaks per stomach; a significant increase in plastic categories between 2003 and 2007; and no significant correlation between number and mass of plastic compared with number and size of prey for either year. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. The timing of sediment transport down Monterey Submarine Canyon, offshore California

    DEFF Research Database (Denmark)

    Stevens, Thomas; Paull, C.K.; Ussler, W., III

    2014-01-01

    luminescence (OSL) ages of quartz sand deposits and accelerator mass spectrometry 14C ages measured on benthic foraminifera to examine the timing of sediment transport through the axial channel of Monterey Submarine Canyon and Fan, offshore California. The OSL ages date the timing of sediment entry...... dates with water depth provides evidence of mixing and temporary storage of sediment as it moves through the canyon system. The ages also indicate that the frequency of sediment transport events decreases with distance down the canyon channel system. The amalgamated sands near the canyon head yield OSL......While submarine canyons are the major conduits through which sediments are transported from the continents out into the deep sea, the time it takes for sediment to pass down through a submarine canyon system is poorly constrained. Here we report on the first study to couple optically stimulated...

  4. Southwestern Surgical Congress Jack A. Barney award competition presenters - Where are they now?

    Science.gov (United States)

    Kothari, Shanu N; Kallies, Kara J

    2017-12-01

    Resident research presentations at surgical conferences may encourage future research endeavors. 2010-2016 SWSC annual meeting programs were reviewed for presenters eligible for the Jack Barney award. Award recipients from 1987 to 2016 were included. There were 100 unique presenters eligible for the Jack Barney award, and 28 unique award recipients. Thirty-six (82%) presenters currently practice in a community setting, 5 (11%) at a university hospital, 2 (5%) internationally, and 1 (2%) in a military hospital. Scholarly articles were published by 41% of presenters. Sixteen of the 28 recipients (57%) practice in community hospitals, and 9 (32%) practice in university settings; 3 are still in training. Twenty recipients (71%) published after residency. Thirty percent and 25% of presenters and recipients are SWSC members, respectively. Peer-reviewed publications were frequent among eligible presenters and award recipients. Encouraging presenters to become SWSC members provides an opportunity for improved retention. Copyright © 2017 Elsevier Inc. All rights reserved.

  5. Cluster analysis on a sphere: Application to magnetizations from metasediments of the Jack Hills, Western Australia

    Science.gov (United States)

    Bono, Richard K.; Tarduno, John A.; Dare, Matthew S.; Mitra, Gautam; Cottrell, Rory D.

    2018-02-01

    Metasediments of the Jack Hills contain the oldest known terrestrial minerals in the form of zircons nearly 4.4 billion years old. Paleointensity data from these zircons provide evidence for a Hadean geodynamo as old as 4.2 billion years old. Given the importance of these zircons for constraining the earliest history of the core, it is vital to understand the fidelity of the zircon record. A fundamental aspect providing context for the preservation of primary magnetic signals is the nature of overprints predicted to have been imparted on rocks of the Jack Hills due to Archean to Proterozoic metamorphic events. To be viable magnetic records of a Hadean geodynamo, zircon magnetization directions should differ from these secondary magnetizations. To evaluate these secondary magnetizations, we report paleomagnetic analyses of a comprehensive sampling of 68 quartzite cobble-sized clasts from the Jack Hills metasediments ∼0.5 to 1.0 km from the Discovery Site (which has yielded the oldest zircons and paleofield estimates). While application of standard paleomagnetic tests suggests that the ensemble of cobble directions cannot be distinguished from those drawn from a random distribution, a new cluster analysis of directions on a sphere and non-parametric resampling approaches reveal significant directions amongst subsets of the data. One, isolated at the lowest temperature analyzed [200 to 300 °C, Declination (Dec.) = 316.8°, Inclination (Inc.) = - 51.1 °] appears to be dominated by the present day field. Another, isolated at higher (but still relatively low unblocking temperatures that we call "intermediate", of ∼350-500 °C, Dec. = 243.8°, Inc. = 9.5°) agrees with a magnetic overprint isolated from the secondary Cr-Fe mica fuchsite isolated from the Jack Hills Discovery site, passing a field test at the 80% confidence level. No evidence is found in our data, or in the data of others collected on similar Jack Hills lithologies, for a widespread 1 Ga

  6. JackIn Head: Immersive Visual Telepresence System with Omnidirectional Wearable Camera.

    Science.gov (United States)

    Kasahara, Shunichi; Nagai, Shohei; Rekimoto, Jun

    2017-03-01

    Sharing one's own immersive experience over the Internet is one of the ultimate goals of telepresence technology. In this paper, we present JackIn Head, a visual telepresence system featuring an omnidirectional wearable camera with image motion stabilization. Spherical omnidirectional video footage taken around the head of a local user is stabilized and then broadcast to others, allowing remote users to explore the immersive visual environment independently of the local user's head direction. We describe the system design of JackIn Head and report the evaluation results of real-time image stabilization and alleviation of cybersickness. Then, through an exploratory observation study, we investigate how individuals can remotely interact, communicate with, and assist each other with our system. We report our observation and analysis of inter-personal communication, demonstrating the effectiveness of our system in augmenting remote collaboration.

  7. 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

  8. Historical wildlife dynamics on Dugway Proving Ground: population and disease trends in jack rabbits over two decades. [Lepus californicus

    Energy Technology Data Exchange (ETDEWEB)

    Eberhardt, L.E.; Van Voris, P.

    1986-08-01

    In an effort to determine whether US Army activities on the Dugway Proving Ground (DPG) have had an impact on resident wildlife, intensive studies have been conducted on the biology and ecology of the black-tailed jack rabbit (Lepus californicus) since 1965. in addition, the incidence of endemic diseases in several species of resident wildlife on the DPG have been studied from the late 1950s through the mid-1970s. The objectives of this report are to: (1) compile and summarize the jack rabbit data and some of the disease information that is presently contained only in annual reports; (2) compare the DPG jack rabbit data to data available on other jack rabbit populations; and (3) analyze the data for unusual or unexplained fluctuations in population densities or in incidence of disease.

  9. Seismic analysis of the frame structure reformed by cutting off column and jacking based on stiffness ratio

    Science.gov (United States)

    Zhao, J. K.; Xu, X. S.

    2017-11-01

    The cutting off column and jacking technology is a method for increasing story height, which has been widely used and paid much attention in engineering. The stiffness will be changed after the process of cutting off column and jacking, which directly affects the overall seismic performance. It is usually necessary to take seismic strengthening measures to enhance the stiffness. A five story frame structure jacking project in Jinan High-tech Zone was taken as an example, and three finite element models were established which contains the frame model before lifting, after lifting and after strengthening. Based on the stiffness, the dynamic time-history analysis was carried out to research its seismic performance under the EL-Centro seismic wave, the Taft seismic wave and the Tianjin artificial seismic wave. The research can provide some guidance for the design and construction of the entire jack lifting structure.

  10. In Search of the Real Mr. China Jack Perkowski's positive account of his business adventures in China

    Institute of Scientific and Technical Information of China (English)

    MATTHEW PLOWRIGHT

    2008-01-01

    @@ When former Wall Street banker Jack Perkowski first arrived in Hong Kong in 1990 looking to set up a business, not only did he not speak a word of the language, he had never even tasted Chinese food.

  11. Eesti saab 2018. aasta Londoni raamatumessil erilise tähelepanu osaliseks / Jacks Thomas ; intervjueerinud Priit Hõbemägi

    Index Scriptorium Estoniae

    Thomas, Jacks

    2017-01-01

    Intervjuu Euroopa ühe suurima, Londoni raamatumessi direktori Jacks Thomasiga, kes külastas Tallinna, et teha ettevalmistusi järgmiseks aastaks, kui Eesti koos teiste Baltimaadega on messi peakülaline

  12. 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.

  13. Evaluating the Addition of a Dinoflagellate Phytoplankton Functional Type Using Radiance Anomalies for Monterey Bay, CA

    Science.gov (United States)

    Houskeeper, H. F.; Kudela, R. M.

    2016-12-01

    Ocean color sensors have enabled daily, global monitoring of phytoplankton productivity in the world's oceans. However, to observe key structures such as food webs, or to identify regime shifts of dominant species, tools capable of distinguishing between phytoplankton functional types using satellite remote sensing reflectance are necessary. One such tool developed by Alvain et al. (2005), PHYSAT, successfully linked four phytoplankton functional types to chlorophyll-normalized remote sensing spectra, or radiance anomalies, in case-1 waters. Yet this tool was unable to characterize dinoflagellates because of their ubiquitous background presence in the open ocean. We employ a radiance anomaly technique based on PHYSAT to target phytoplankton functional types in Monterey Bay, a region where dinoflagellate populations are larger and more variable than in open ocean waters, and thus where they may be viable targets for satellite remote sensing characterization. We compare with an existing Santa Cruz Wharf photo-pigment time series spanning from 2006 to the present to regionally ground-truth the method's predictions, and we assess its accuracy in characterizing dinoflagellates, a phytoplankton group that impacts the region's fish stocks and water quality. For example, an increase in dinoflagellate abundance beginning in 2005 led to declines in commercially important fish stocks that persisted throughout the following year. Certain species of dinoflagellates in Monterey Bay are also responsible for some of the harmful algal bloom events that negatively impact the shellfish industry. Moving toward better tools to characterize phytoplankton blooms is important for understanding ecosystem shifts, as well as protecting human health in the surrounding areas.

  14. Cold seeps in Monterey Bay, California: Geochemistry of pore waters and relationship to benthic foraminiferal calcite

    Energy Technology Data Exchange (ETDEWEB)

    Gieskes, Joris, E-mail: jgieskes@ucsd.edu [Scripps Institution of Oceanography, IOD-0208, 9500 Gilman Drive, La Jolla, CA 92093-0208 (United States); Rathburn, Anthony E. [Scripps Institution of Oceanography, IOD-0208, 9500 Gilman Drive, La Jolla, CA 92093-0208 (United States)] [Indiana State University, Department of Earth and Environmental Systems, Terre Haute, IN 47809 (United States); Martin, Jonathan B. [University of Florida, Department of Geological Sciences, Gainesville, FL 32611-2120 (United States); Perez, M. Elena [Indiana State University, Department of Earth and Environmental Systems, Terre Haute, IN 47809 (United States)] [The Natural History Museum, Department of Palaeontology, Cromwell Road, London SW7 5BD (United Kingdom); Mahn, Chris [Scripps Institution of Oceanography, IOD-0208, 9500 Gilman Drive, La Jolla, CA 92093-0208 (United States); Bernhard, Joan M. [Woods Hole Oceanographic Institution, Geology and Geophysics Department, MS52, Woods Hole, MA 02543 (United States); Day, Shelley [University of Florida, Department of Geological Sciences, Gainesville, FL 32611-2120 (United States)

    2011-05-15

    Highlights: > We describe the geochemistry of pore waters in the Clam Flats area of Monterey Bay. > The geochemical data are compared with the {delta}{sup 13}C chemistry of benthic foraminifera. > Living foraminifera indicate little effects of pore water low {delta}{sup 13}C (DIC) in the clam bed. > This phenomenon and its implications are discussed in detail. > Implications with regards to paleo-methane seepage are discussed. - Abstract: An extensive geochemical and biogeochemical examination of CH{sub 4} seeps in the Clam Flats area of Monterey Bay provides insight into the character of relationships between seep geochemistry and benthic foraminiferal geochemistry. The area is characterized by sulfide-rich fluids. Sulfide increases are associated with large increases in alkalinity, as well as small decreases in dissolved Ca and Mg. In addition, only small increases in NH{sub 4} are observed, but values of {delta}{sup 13}C of dissolved inorganic C are as low as -60 per mille at shallow depths (<3 cm). These observations indicate that all these processes are related to the bacterial oxidation of CH{sub 4}, which is transported upward by slow seepage of pore fluids. The geochemistry of the pore fluids should be relevant to the geochemistry of the carbonate tests of living and dead foraminifera. However, a profound disequilibrium of approximately an order of magnitude occurs between the {delta}{sup 13}C values of stained (cytoplasm-containing) foraminiferal carbonate and the C isotope values of ambient pore water dissolved inorganic C. Reasons are unclear for this isotopic disequilibrium, but have important implications for interpretations of foraminiferal carbonate as a paleoenvironmental proxy. Much fine scale work is needed to fully understand the relationships between the biogeochemistry of benthic foraminifera and the geochemistry of the pore waters where they live.

  15. Multi-scale responses of scattering layers to environmental variability in Monterey Bay, California

    Science.gov (United States)

    Urmy, Samuel S.; Horne, John K.

    2016-07-01

    A 38 kHz upward-facing echosounder was deployed on the seafloor at a depth of 875 m in Monterey Bay, CA, USA (36° 42.748‧N, 122° 11.214‧W) from 27 February 2009 to 18 August 2010. This 18-month record of acoustic backscatter was compared to oceanographic time series from a nearby data buoy to investigate the responses of animals in sound-scattering layers to oceanic variability at seasonal and sub-seasonal time scales. Pelagic animals, as measured by acoustic backscatter, moved higher in the water column and decreased in abundance during spring upwelling, attributed to avoidance of a shoaling oxycline and advection offshore. Seasonal changes were most evident in a non-migrating scattering layer near 500 m depth that disappeared in spring and reappeared in summer, building to a seasonal maximum in fall. At sub-seasonal time scales, similar responses were observed after individual upwelling events, though they were much weaker than the seasonal relationship. Correlations of acoustic backscatter with oceanographic variability also differed with depth. Backscatter in the upper water column decreased immediately following upwelling, then increased approximately 20 days later. Similar correlations existed deeper in the water column, but at increasing lags, suggesting that near-surface productivity propagated down the water column at 10-15 m d-1, consistent with sinking speeds of marine snow measured in Monterey Bay. Sub-seasonal variability in backscatter was best correlated with sea-surface height, suggesting that passive physical transport was most important at these time scales.

  16. Cold seeps in Monterey Bay, California: Geochemistry of pore waters and relationship to benthic foraminiferal calcite

    International Nuclear Information System (INIS)

    Gieskes, Joris; Rathburn, Anthony E.; Martin, Jonathan B.; Perez, M. Elena; Mahn, Chris; Bernhard, Joan M.; Day, Shelley

    2011-01-01

    Highlights: → We describe the geochemistry of pore waters in the Clam Flats area of Monterey Bay. → The geochemical data are compared with the δ 13 C chemistry of benthic foraminifera. → Living foraminifera indicate little effects of pore water low δ 13 C (DIC) in the clam bed. → This phenomenon and its implications are discussed in detail. → Implications with regards to paleo-methane seepage are discussed. - Abstract: An extensive geochemical and biogeochemical examination of CH 4 seeps in the Clam Flats area of Monterey Bay provides insight into the character of relationships between seep geochemistry and benthic foraminiferal geochemistry. The area is characterized by sulfide-rich fluids. Sulfide increases are associated with large increases in alkalinity, as well as small decreases in dissolved Ca and Mg. In addition, only small increases in NH 4 are observed, but values of δ 13 C of dissolved inorganic C are as low as -60 per mille at shallow depths ( 4 , which is transported upward by slow seepage of pore fluids. The geochemistry of the pore fluids should be relevant to the geochemistry of the carbonate tests of living and dead foraminifera. However, a profound disequilibrium of approximately an order of magnitude occurs between the δ 13 C values of stained (cytoplasm-containing) foraminiferal carbonate and the C isotope values of ambient pore water dissolved inorganic C. Reasons are unclear for this isotopic disequilibrium, but have important implications for interpretations of foraminiferal carbonate as a paleoenvironmental proxy. Much fine scale work is needed to fully understand the relationships between the biogeochemistry of benthic foraminifera and the geochemistry of the pore waters where they live.

  17. 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

  18. Railway crossings: driving the structure under the railway by means of oleodinamic jacks

    OpenAIRE

    Escribano Méndez, Ramón; López Palomar, Rafael; Ruiz Viedma, Andrés J.

    1991-01-01

    "The best level crossing is a dead crossing", those involved are accustomed to say Yet, until a short time ago, eliminating these conflictive crossings not only implied a great deal of money but prolonged building work, with the all too familiar sequel of precautions, speed restrictions and problems for rail traffic. However, a brand new system, based on using hydraulic jacks to drive the concrete structure of the crossing to a different level in the track embankment, allows the execution in ...

  19. The Jack Wills crowd: towards a sociology of an elite subculture.

    Science.gov (United States)

    King, Anthony; Smith, Daniel

    2018-03-01

    British sociologists have long been interested in youth sub-cultures. However British sociologists have tended to focus on working class subcultures and avoided engagement with exclusive sub-cultures of elite social groups. This article seeks to attend to this gap by examining the subculture of a British elite: ex-public school students at select universities in the UK in the twenty-first century. This group consists of a relatively small group of young adults, aged between 18 and 23, who attended public schools, especially one of the nine Clarendon schools (Eton, Winchester, Westminster, St. Paul's, Merchant Taylor's, Shrewsbury, Rugby, Harrow and Charterhouse), and were students at a selective group of British universities, primarily Oxford and Cambridge, Durham, Bristol, Exeter, Bath, Manchester, St Andrews and Edinburgh. The article examines the way in which this group has reconfigured and re-constituted itself in the face of globalizing challenges. Specifically, it examines the way in which participation of ex-public school students in events run by and under the patronage of the high street retailing company, Jack Wills, has played a galvanising role for this group in the last decade. The Jack Wills crowd is an example of how some young adults form exclusive social networks and reproduce prevailing forms of privilege. The social networks built around the Jack Wills subculture is likely to provide them with advantages in the job market through a prodigious network of connections and patrons. The Jack Wills subculture potentially contributions to the socio-economic reproduction of the higher professional middle classes. © London School of Economics and Political Science 2017.

  20. Rereading "The Jack-Roller:" Hidden Histories in Sociology and Social Work

    Science.gov (United States)

    Shaw, Ian

    2009-01-01

    I revisit one of the iconic Chicago School studies, Clifford Shaw's "The Jack-Roller". A naive reading of Shaw's book leaves the reader with a sense of having been inducted into a melange of what we now know as "sociology" and "social work," but which to Shaw seems a coherent stance. I suggest that this is close to the heart of how things were,…

  1. Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage.

    Science.gov (United States)

    Lyu, Fei; Huang, Rui-Ji; Liu, Lin; Zhou, Xuxia; Ding, Yu-Ting

    2015-03-01

    The main objective of this study was to assess the influence of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage on board. Fishes were slaughtered by asphyxia in air (AA), asphyxia in ice water (AI) or stunning fish heads (SH), and the rigor mortis, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), 2-thiobarbituric acid reactive substances (TBARS) and sensory properties for the fishes were analyzed. On day 0, Chilean jack mackerel samples of AI group displayed higher pH values than those of AA and SH groups. TVB-N, TMA and TBARS values of all samples increased with the storage time, and these values of AI had a lower increase than AA and SH. Moreover, samples of AI had a better sensory score than AA and SH during storage. It can be concluded that slaughter method of asphyxia in ice water for Chilean jack mackerel exhibit the better efficiency on maintaining the fish quality during refrigerated storage on board.

  2. Variation of Time Domain Failure Probabilities of Jack-up with Wave Return Periods

    Science.gov (United States)

    Idris, Ahmad; Harahap, Indra S. H.; Ali, Montassir Osman Ahmed

    2018-04-01

    This study evaluated failure probabilities of jack up units on the framework of time dependent reliability analysis using uncertainty from different sea states representing different return period of the design wave. Surface elevation for each sea state was represented by Karhunen-Loeve expansion method using the eigenfunctions of prolate spheroidal wave functions in order to obtain the wave load. The stochastic wave load was propagated on a simplified jack up model developed in commercial software to obtain the structural response due to the wave loading. Analysis of the stochastic response to determine the failure probability in excessive deck displacement in the framework of time dependent reliability analysis was performed by developing Matlab codes in a personal computer. Results from the study indicated that the failure probability increases with increase in the severity of the sea state representing a longer return period. Although the results obtained are in agreement with the results of a study of similar jack up model using time independent method at higher values of maximum allowable deck displacement, it is in contrast at lower values of the criteria where the study reported that failure probability decreases with increase in the severity of the sea state.

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Jack Polynomials as Fractional Quantum Hall States and the Betti Numbers of the ( k + 1)-Equals Ideal

    Science.gov (United States)

    Zamaere, Christine Berkesch; Griffeth, Stephen; Sam, Steven V.

    2014-08-01

    We show that for Jack parameter α = -( k + 1)/( r - 1), certain Jack polynomials studied by Feigin-Jimbo-Miwa-Mukhin vanish to order r when k + 1 of the coordinates coincide. This result was conjectured by Bernevig and Haldane, who proposed that these Jack polynomials are model wavefunctions for fractional quantum Hall states. Special cases of these Jack polynomials include the wavefunctions of Laughlin and Read-Rezayi. In fact, along these lines we prove several vanishing theorems known as clustering properties for Jack polynomials in the mathematical physics literature, special cases of which had previously been conjectured by Bernevig and Haldane. Motivated by the method of proof, which in the case r = 2 identifies the span of the relevant Jack polynomials with the S n -invariant part of a unitary representation of the rational Cherednik algebra, we conjecture that unitary representations of the type A Cherednik algebra have graded minimal free resolutions of Bernstein-Gelfand-Gelfand type; we prove this for the ideal of the ( k + 1)-equals arrangement in the case when the number of coordinates n is at most 2 k + 1. In general, our conjecture predicts the graded S n -equivariant Betti numbers of the ideal of the ( k + 1)-equals arrangement with no restriction on the number of ambient dimensions.

  12. 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...

  13. 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

  14. 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...

  15. 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.

  16. 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...

  17. 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.

  18. 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...

  19. 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.

  20. 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.

  1. 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

  2. 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...

  3. 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)

  4. 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)

  5. COMPARING SEA LEVEL RESPONSE AT MONTEREY, CALIFORNIA FROM THE 1989 LOMA PRIETA EARTHQUAKE AND THE 1964 GREAT ALASKAN EARTHQUAKE

    Directory of Open Access Journals (Sweden)

    L. C. Breaker

    2009-01-01

    Full Text Available Two of the largest earthquakes to affect water levels in Monterey Bay in recent years were the Loma Prieta Earthquake (LPE of 1989 with a moment magnitude of 6.9, and the Great Alaskan Earthquake (GAE of 1964 with a moment magnitude of 9.2. In this study, we compare the sea level response of these events with a primary focus on their frequency content and how the bay affected it, itself. Singular Spectrum Analysis (SSA was employed to extract the primary frequencies associated with each event. It is not clear how or exactly where the tsunami associated with the LPE was generated, but it occurred inside the bay and most likely began to take on the characteristics of a seiche by the time it reached the tide gauge in Monterey Harbor. Results of the SSA decomposition revealed two primary periods of oscillation, 9-10 minutes, and 31-32 minutes. The first oscillation is in agreement with the range of periods for the expected natural oscillations of Monterey Harbor, and the second oscillation is consistent with a bay-wide oscillation or seiche mode. SSA decomposition of the GAE revealed several sequences of oscillations all with a period of approximately 37 minutes, which corresponds to the predicted, and previously observed, transverse mode of oscillation for Monterey Bay. In this case, it appears that this tsunami produced quarter-wave resonance within the bay consistent with its seiche-like response. Overall, the sea level responses to the LPE and GAE differed greatly, not only because of the large difference in their magnitudes but also because the driving force in one case occurred inside the bay (LPE, and in the second, outside the bay (GAE. As a result, different modes of oscillation were excited.

  6. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar and chilean jack mackerel (Trachurus murphyi fillets.

    Directory of Open Access Journals (Sweden)

    José M Bastías

    Full Text Available The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94% compared to the control (68.05%; a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%. Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel.

  7. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

    Science.gov (United States)

    Balladares, Pamela; Acuña, Sergio; Quevedo, Roberto; Muñoz, Ociel

    2017-01-01

    The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel. PMID:28686742

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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

  13. The Effect of Water Limitation on Volatile Emission, Tree Defense Response, and Brood Success of Dendroctonus ponderosae in Two Pine Hosts, Lodgepole, and Jack Pine

    OpenAIRE

    Lusebrink, Inka; Erbilgin, Nadir; Evenden, Maya L.

    2016-01-01

    The mountain pine beetle (MPB; Dendroctonus ponderosae) has recently expanded its range from lodgepole pine forest into the lodgepole × jack pine hybrid zone in central Alberta, within which it has attacked pure jack pine. This study tested the effects of water limitation on tree defense response of mature lodgepole and jack pine (Pinus contorta and Pinus banksiana) trees in the field. Tree defense response was initiated by inoculation of trees with the MPB-associated fungus Grosmannia clavig...

  14. 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.

  15. 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)

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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).

  2. 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.

  3. 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...

  4. Diagenetic and compositional controls of wettability in siliceous sedimentary rocks, Monterey Formation, California

    Science.gov (United States)

    Hill, Kristina M.

    Modified imbibition tests were performed on 69 subsurface samples from Monterey Formation reservoirs in the San Joaquin Valley to measure wettability variation as a result of composition and silica phase change. Contact angle tests were also performed on 6 chert samples from outcrop and 3 nearly pure mineral samples. Understanding wettability is important because it is a key factor in reservoir fluid distribution and movement, and its significance rises as porosity and permeability decrease and fluid interactions with reservoir grain surface area increase. Although the low permeability siliceous reservoirs of the Monterey Formation are economically important and prolific, a greater understanding of factors that alter their wettability will help better develop them. Imbibition results revealed a strong trend of decreased wettability to oil with increased detrital content in opal-CT phase samples. Opal-A phase samples exhibited less wettability to oil than both opal-CT and quartz phase samples of similar detrital content. Subsurface reservoir samples from 3 oil fields were crushed to eliminate the effect of capillary pressure and cleansed of hydrocarbons to eliminate wettability alterations by asphaltene, then pressed into discs of controlled density. Powder discs were tested for wettability by dispensing a controlled volume of water and motor oil onto the surface and measuring the time required for each fluid to imbibe into the sample. The syringe and software of a CAM101 tensiometer were used to control the amount of fluid dispensed onto each sample, and imbibition completion times were determined by high-speed photography for water drops; oil drop imbibition was significantly slower and imbibition was timed and determined visually. Contact angle of water and oil drops on polished chert and mineral sample surfaces was determined by image analysis and the Young-Laplace equation. Oil imbibition was significantly slower with increased detrital composition and faster

  5. Seismic stratigraphy and late Quaternary shelf history, south-central Monterey Bay, California

    Science.gov (United States)

    Chin, J.L.; Clifton, H.E.; Mullins, H.T.

    1988-01-01

    The south-central Monterey Bay shelf is a high-energy, wave-dominated, tectonically active coastal region on the central California continental margin. A prominent feature of this shelf is a sediment lobe off the mouth of the Salinas River that has surface expression. High-resolution seismic-reflection profiles reveal that an angular unconformity (Quaternary?) underlies the entire shelf and separates undeformed strata above it from deformed strata below it. The Salinas River lobe is a convex bulge on the shelf covering an area of approximately 72 km2 in water depths from 10 to 90 m. It reaches a maximum thickness of 35 m about 2.5 km seaward of the river mouth and thins in all directions away from this point. Adjacent shelf areas are characterized by only a thin (2 to 5 m thick) and uniform veneer of sediment. Acoustic stratigraphy of the lobe is complex and is characterized by at least three unconformity-bounded depositional sequences. Acoustically, these sequences are relatively well bedded. Acoustic foresets occur within the intermediate sequence and dip seaward at 0.7?? to 2.0??. Comparison with sedimentary sequences in uplifted onshore Pleistocene marine-terrace deposits of the Monterey Bay area, which were presumably formed in a similar setting under similar processes, suggests that a general interpretation can be formulated for seismic stratigraphic patterns. Depositional sequences are interpreted to represent shallowing-upwards progradational sequences of marine to nonmarine coastal deposits formed during interglacial highstands and/or during early stages of falling sea level. Acoustic foresets within the intermediate sequence are evidence of seaward progradation. Acoustic unconformities that separate depositional sequences are interpreted as having formed largely by shoreface planation and may be the only record of the intervening transgressions. The internal stratigraphy of the Salinas River lobe thus suggests that at least several late Quaternary

  6. New technological developments provide deep-sea sediment density flow insights: the Monterey Coordinated Canyon Experiment

    Science.gov (United States)

    O'Reilly, T. C.; Kieft, B.; Chaffey, M. R.; Wolfson-Schwehr, M.; Herlien, R.; Bird, L.; Klimov, D.; Paull, C. K.; Gwiazda, R.; Lundsten, E. M.; Anderson, K.; Caress, D. W.; Sumner, E. J.; Simmons, S.; Parsons, D. R.; Talling, P.; Rosenberger, K. J.; Xu, J.; Maier, K. L.; Gales, J. A.

    2017-12-01

    The Monterey Coordinated Canyon Experiment (CCE) deployed an array of instruments along the Monterey Canyon floor to characterize the structure, velocity and frequency of sediment flows. CCE utilized novel technologies developed at MBARI to capture sediment flow data in unprecedented detail. 1. The Seafloor Instrument Node (SIN) at 1850 meters depth housed 3 ADCPs at 3 different frequencies, CTD, current meter, oxygen optode, fluorometer/backscatter sensor, and logged data at 10 second intervals or faster. The SIN included an acoustic modem for communication with shore through a Wave Glider relay, and provided high-resolution measurements of three flow events during three successive deployments over 1.5 years. 2. Beachball-sized Benthic Event Detectors (BEDs) were deployed on or under the seafloor to measure the characteristics of sediment density flows. Each BED recorded data from a pressure sensor and a 3-axis accelerometer and gyro to characterize motions during transport events (e.g. tumble vs rotation). An acoustic modem capable of operating through more than a meter of sediment enabled communications with a ship or autonomous surface vehicle. Multiple BEDs were deployed at various depths in the canyon during CCE, detecting and measuring many transport events; one BED moved 9 km down canyon in 50 minutes during one event. 3. Wave Glider Hot Spot (HS), equipped with acoustic and RF modems, acted as data relay between SIN, BEDs and shore, and acoustically located BEDs after sediment density flows.. In some cases HS relayed BED motion data to shore within a few hours of the event. HS provided an acoustic console to the SIN, allowing shore-based users to check SIN health and status, perform maintenance, etc. 4. Mapping operations were conducted 4 times at the SIN site to quantify depositional and erosional patterns, utilizing a prototype ultra-high-resolution mapping system on the ROV Doc Ricketts. The system consists of a 400-kHz Reson 7125 multibeam sonar, a 3

  7. Validation of on-site job-built guardrails with shoring jack as supports

    Directory of Open Access Journals (Sweden)

    Lan, A.

    2014-06-01

    Full Text Available To protect themselves against fall hazards in a slab-column frame, workers use the row of shoring jacks installed at 1 m from the edge as supports for on-site built guardrails. Inspectors of the Quebec Workers Compensation Board (Commission de la santé et de la sécurité du travail (CSST have expressed concern about the safety and compliance of these on-site built guardrails with the Quebec Safety Code for the Construction Industry (S-2.1, r.4. Some workers have also inquired if the shoring jack can be used as an anchor for a travel restraint system. The present study describes how an evaluation method and a test protocol have been used to verify if guardrails built on-site, with shoring jacks as supports, are safe and comply with the requirements of S-2.1, r.4 and if the shoring jack can be used as an anchor point for a travel restraint system. The results of the study show 1 guardrails built on site with shoring jacks as supports, are safe and comply with S-2.1, r.4 and 2 shoring jacks used as supports for guardrails must not be used as an anchor for a travel restraint system.Para la protección contra el peligro de caída en altura durante la ejecución de la estructura de un edificio, los trabajadores utilizan puntales acodalados a dos forjados y situados a 1 metro del borde de forjado como apoyo de las barandillas de seguridad. Inspectores de la Quebec Workers Compensation Board (Commision de la santé et de la sécurité du travail (CSST han expresado su preocupación por la seguridad y el cumplimiento de estos sistemas de protección en la construcción conforme al Código de Seguridad de Quebec para la industria de la construcción (S-2.1, R.6. Así mismo algunos trabajadores han mostrado su inquietud sobre la utilización de los puntales como sistemas para limitar el desplazamiento. El presente estudio describe un método de evaluación y un procedimiento de ensayo que se han utilizado para verificar si las barandillas de seguridad

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. The Cholesterol Lowering Effects of Eurycoma longifolia Jack (Tongkat Ali Root Extract in Male Rats

    Directory of Open Access Journals (Sweden)

    Ghasak G Faisal

    2017-04-01

    Full Text Available Background: To investigate the effect of Eurycoma longifolia Jack root extract on serum lipids in rats. Methods: Twenty-six mature male albino Wistar rats were used in this study. A group of 18 rats were fed a high fat and high cholesterol diet for 4 weeks, after which their lipid profile was compared to the control group, who were kept on a normal diet. The rats were then further divided into three groups, the Cf group that continued to feed on a high fat and cholesterol diet only, and group A and group B who continued on a high fat diet with the addition of 5 mg/kg and 10 mg/kg of Eurycoma longifolia Jack root extract respectively for 4 weeks. After the 4 week period, the rat's lipid profiles were analysed again. Results: Group A and B showed significant total cholesterol reduction when compared to the Cf group, 140 ± 7.23, 139.63 ± 7.95, 192.14 ± 8.96 mg/dL respectively (p < 0.001. The total cholesterol/HDL ratio in group A was 5 however there was a sharp increase in group B to a high-risk level of 9.2 indicating a significant drop in HDL levels. The LDL level increased significantly in both group A and B compared to the Cf group. Conclusions: Eurycoma longifolia Jack root extract is effective in lowering total cholesterol, however the dose needs to be adjusted to prevent an excessive decrease in HDL levels.

  14. Secondary vegetation succession on jack pine (Pinus banksiana) cutovers in northeastern Ontario, Canada

    Energy Technology Data Exchange (ETDEWEB)

    Tiveau, Daniel

    2000-07-01

    The effects of different harvesting and site preparation methods on competing vegetation were studied in nine jack pine (Pinus banksiana) cutovers in northeastern Ontario, Canada. Six different treatments plus glyphosate herbiciding and no herbiciding were applied: 1) tree-length harvesting followed by trenching, and full-tree harvesting followed by five site preparations, 2) no site preparation, 3) trenching and 4) blading and compaction as well as blading followed by two planting densities, 5) 1.2m and 6) 2m. Competing vegetation was assessed preharvest and years 1, 2, 3, and 5 postharvest. Data was also available from nine juvenile sites as well as nine semimature sites. Data collection consisted of coverage values of each species as well as structural data for main life forms in height classes. Growth and health data of the planted jack pine seedlings were also available. The data was analyzed using detrended correspondence analysis (DCA), diversity indices and tabular analysis. Three years after the herbicide application there is no difference between the total coverage in the halfplots that have received herbiciding and those that have not, but an alteration of the relative abundance of species groups has developed; glyphosate herbiciding promotes grasses over shrubs. When no site preparation is applied, shrubs increase and compete with the seedlings, whose growth is cut in half compared to the ones that have been site prepared by trenching. Five years after blading, and blading plus compaction, there is still very little vegetation in the research plots, but there is no reduction of the survival rate and growth of the jack pine seedlings. More dense planting after this treatment leads to more competing vegetation, probably due to increased availability of moisture. Grasses do not seem to be affected by compaction and pioneer mosses are promoted by this treatment but compaction leads to a significant reduction of the total coverage of competing vegetation

  15. 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.

  16. The last 1000 years of ocean change in Monterey Bay, California: insights from the marine sedimentary record

    Science.gov (United States)

    Schwartz, V.; Addison, J. A.; Carlin, J.; Wagner, A. J.; Barron, J. A.

    2017-12-01

    In Monterey Bay, seasonal upwelling of cold nutrient-rich waters from the California Current sustains a diverse and abundant marine phytoplankton community, serving as the base of the local marine ecosystem, and contributing to atmospheric CO2 fixation. The response of this productive area to future climate change remains uncertain, thus this study looks to examine the Monterey Bay sediment record over the last millennia to provide perspective on future changes. To accomplish this, we examined biogenic sediment as a proxy for upwelling. While there is no existing sea surface temperature (SST) record for this time frame in Monterey Bay as an independent proxy of upwelling, we compare our data against the Santa Barbara Basin (SBB) alkenone SST record, and the global PAGES Ocean2K SST synthesis products to examine variability associated with the Medieval Climate Anomaly (MCA), the Little Ice Age (LIA), and the recent onset of industrial-era warming. Utilizing a pair of newly acquired sediment cores from the southern nearshore sector of Monterey Bay, PS1410-08GC (36.42°N, 121.54°W, depth 85 m) and PS1410-09GC (36.46°N, 121.51°W, depth 71 m), we performed sedimentological and geochemical analyses including multi-sensor core logging, computerized tomography (CT) scans, X-ray fluorescence (XRF), biogenic silica (opal), and HCNS elemental analysis. Age control for each core was determined by linearly interpolating basal 14C dates, and both sites represent high sedimentation rate areas (PS1410-08GC: 0.75 mm/yr, PS1410-09GC: 1.2 mm/yr). Despite being from a highly productive region, both cores contain relatively low concentrations of TOC, opal, and CaCO3, with total mean biogenic fractions of 7.38% and 6.67% for PS1410-08GC and -09GC, respectively, indicating significant terrigenous input throughout both records. Both cores show a decrease in bulk density and an increase in biogenic material from the MCA into the LIA at 1500 CE. A sharp increase in Monterey Bay bulk

  17. A sperm-agglutinating lectin from seeds of Jack fruit (Artocarpus heterophyllus).

    Science.gov (United States)

    Namjuntra, P; Muanwongyathi, P; Chulavatnatol, M

    1985-04-30

    A lectin specific for N-acetylgalactosamine was isolated from seed extract of Jack fruit (Artocarpus heterophyllus) by ammonium sulfate precipitation, followed by affinity chromatography on a Affigel-galactosamine-agarose column. The lectin possessed agglutinating activities for human and rat sperm as well as human red blood cells. It was found to have Mr = 62,000 consisting of two dissimilar subunits of Mr = 18,000 and 13,000. It also cross-reacted with an antibody against the lectin of Osage Orange (Maclura pomifera).

  18. Selected Problems of Sensitivity and Reliability of a Jack-Up Platform

    Directory of Open Access Journals (Sweden)

    Rozmarynowski Bogdan

    2018-03-01

    Full Text Available The paper deals with sensitivity and reliability applications to numerical studies of an off-shore platform model. Structural parameters and sea conditions are referred to the Baltic jack-up drilling platform. The sudy aims at the influence of particular basic variables on static and dynamic response as well as the probability of failure due to water waves and wind loads. The paper presents the sensitivity approach to a generalized eigenvalue problem and evaluation of the performace functions. The first order time-invariant problems of structural reliability analysis are under concern.

  19. A phyt osociological classification of the vegetation of the Jack Scott Nature Reserve*

    Directory of Open Access Journals (Sweden)

    B. J. Coetzee

    1974-12-01

    Full Text Available The vegetation of the Jack Scott Nature Reserve in the Central Bankenveld Veld Type is classified chiefly by the Braun-Blanquet Table Method. Habitat features, physiognomy, total floristic composition, differentiating species, woody plants and prominent grasses and forbs are presented for each community. Characterizing habitat features, in order of importance for the communities, are: exposure, soil texture, geology, slope, aspect, degree of rockiness and previous ploughing. The classification correlates well with the major physiographic and climatic variation in the Reserve and generally does not cut across main physiognomic types. The communities are potentially homogeneous management units.

  20. Narrativa visual de uma obra beat: os vagabundos iluminados de Jack Kerouac

    OpenAIRE

    TEJERO MARTINEZ, DIANA MARIA

    2014-01-01

    Este trabajo analiza las técnicas narrativas de los "cómics" aplicadas en la adaptación de la novela "Los vagabundos del Dharma" de Jack Kerouac. Se trata de un trabajo de investigación basado en los estudios de los teóricos Will Eisner y Scott McCloud y de la estudiosa de la adaptación Linda Hutcheon. En la inverstigación se exploran las posibilidades de los "cómics" como medio de expressión gráfica y las características de las adaptaciones de algunas obras...

  1. A Comparison Between Measured and Predicted Hydrodynamic Damping for a Jack-Up Rig Model

    DEFF Research Database (Denmark)

    Laursen, Thomas; Rohbock, Lars; Jensen, Jørgen Juncher

    1996-01-01

    An extensive set of measurements funded by the EU project Large Scale Facilities Program has been carried out on a model of a jack-up rig at the Danish Hydraulic Institute. The test serieswere conducted by MSC and include determination of base shears and overturning moments in both regular...... methods.In the comparison between the model test results and the theoretical predictions, thehydro-dynamic damping proves to be the most important uncertain parameter. It is shown thata relative large hydrodynamic damping must be assumed in the theoretical calculations in orderto predict the measured...

  2. Acheronta movebo. Resilencia y revolución en The Mexican (1911 de Jack London

    Directory of Open Access Journals (Sweden)

    Eduardo González de la Fuente

    2016-07-01

    Full Text Available Este artículo maneja uno de los relatos pugilísticos de Jack London, The Mexican (1911, para explorar el mundo del boxeo como lugar público de conflictos sociales e ideológicos identificados y significados en la proteica figura del boxeador. Así pues, el ring es susceptible de devenir y analizarse como un espacio de práctica política, de antagonismo y debate que, en su reglada exposición de violencias carnales y simbólicas, condensa una particular síntesis efectiva de corporalidades y discursos.

  3. Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey

    Directory of Open Access Journals (Sweden)

    Li Zuo Taitano

    2012-04-01

    Full Text Available Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds were obtained using the gravimetric method over a range of water activities from 0.11 to 0.98 at 7-50ºC. The weights of almonds were measured until samples reached a constant weight. The relationship between equilibrium moisture content and water activity was established using the Guggenheim-Anderson-de Boer model. The diffusion coefficient of water in almond kernels was calculated based on Ficks second law. The monolayer moisture value of almonds ranged from 0.020 to 0.035 kg H2O kg-1 solids. The diffusion coefficient increased with temperature at a constant water activity, and decreased with water activity at a constant temperature. The thermodynamic properties (net isosteric heat, differential enthalpy and entropy were also determined. The net isosteric heat of adsorption decreased with the increasing moisture content, and the plot of differential enthalpy versus entropy satisfied the enthalpy-entropy compensation theory. The adsorption process of almond samples was enthalpy driven over the range of studied moisture contents.

  4. Triggering of frequent turbidity currents in Monterey Canyon and the role of antecedent conditioning

    Science.gov (United States)

    Clare, M. A.; Rosenberger, K. J.; Talling, P.; Barry, J.; Maier, K. L.; Parsons, D. R.; Simmons, S.; Gales, J. A.; Gwiazda, R.; McGann, M.; Paull, C. K.

    2017-12-01

    Turbidity currents pose a hazard to seafloor infrastructure, deliver organic carbon and nutrients to deep-sea communities, and form economically important deposits. Thus, determining the tempo of turbidity current activity and whether different triggers result in different flow modes is important. Identification of specific triggers is challenging, however, because most studies of turbidity currents are based on their deposits. New direct monitoring of flows and environmental conditions provides the necessary temporal constraints to identify triggering mechanisms. The Coordinated Canyon Experiment (CCE) in Monterey Canyon, offshore California is the most ambitious attempt yet to measure turbidity flows and their triggers. The CCE provides precise constraint on flow timing, initiation, and potential triggers based on measurements at 7 different instrumented moorings and 2 metocean buoys. Fifteen turbidity flows were measured in 18 months; with recorded velocities >8 m/s and run-outs of up to 50 km. Presence of live estuarine foraminifera within moored sediment traps suggests that that flows originated in water depths of Turbidity currents are thought to be triggered by processes including earthquakes, river floods and storm waves. Here we analyse seismicity, local river discharge, internal tides, wave height, direction and period data. We identify no clear control of any of these individual variables on flow timing. None of the recorded earthquakes (

  5. Electrical Resistivity Imaging of Seawater Intrusion into the Monterey Bay Aquifer System.

    Science.gov (United States)

    Pidlisecky, A; Moran, T; Hansen, B; Knight, R

    2016-03-01

    We use electrical resistivity tomography to obtain a 6.8-km electrical resistivity image to a depth of approximately 150 m.b.s.l. along the coast of Monterey Bay. The resulting image is used to determine the subsurface distribution of saltwater- and freshwater-saturated sediments and the geologic controls on fluid distributions in the region. Data acquisition took place over two field seasons in 2011 and 2012. To maximize our ability to image both vertical and horizontal variations in the subsurface, a combination of dipole-dipole, Wenner, Wenner-gamma, and gradient measurements were made, resulting in a large final dataset of approximately 139,000 data points. The resulting resistivity section extends to a depth of 150 m.b.s.l., and is used, in conjunction with the gamma logs from four coastal monitoring wells to identify four dominant lithologic units. From these data, we are able to infer the existence of a contiguous clay layer in the southern portion of our transect, which prevents downward migration of the saltwater observed in the upper 25 m of the subsurface to the underlying freshwater aquifer. The saltwater and brackish water in the northern portion of the transect introduce the potential for seawater intrusion into the hydraulically connected freshwater aquifer to the south, not just from the ocean, but also laterally from north to south. © 2015, National Ground Water Association.

  6. Effects of pruning in Monterey pine plantations affected by Fusarium circinatum

    Energy Technology Data Exchange (ETDEWEB)

    Bezos, D.; Lomba, J. M.; Martinez-Alvarez, P.; Fernandez, M.; Diez, J. J.

    2012-07-01

    Fusarium circinatum Nirenberg and O'Donnell (1998) is the causal agent of Pitch Canker Disease (PCD) in Pinus species, producing damage to the main trunk and lateral branches as well as causing branch dieback. The disease has been detected recently in northern Spain in Pinus spp. seedlings at nurseries and in Pinus radiata D. Don adult trees in plantations. Fusarium circinatum seems to require a wound to enter the tree, not only that as caused by insects but also that resulting from damage by humans, i.e. mechanical wounds. However, the effects of pruning on the infection process have yet to be studied. The aim of the present study was to know how the presence of mechanical damage caused by pruning affects PCD occurrence and severity in P. radiata plantations. Fifty P. radiata plots (pruned and unpruned) distributed throughout 16 sites affected by F. circinatum in the Cantabria region (northern Spain) were studied. Symptoms of PCD presence, such as dieback, oozing cankers and trunk deformation were evaluated in 25 trees per plot and related to pruning effect. A significant relationship between pruning and the number of cankers per tree was observed, concluding that wounds caused by pruning increase the chance of pathogen infection. Other trunk symptoms, such as the presence of resin outside the cankers, were also higher in pruned plots. These results should be taken into account for future management of Monterey Pine plantations. (Author) 36 refs.

  7. Sediment concentrations, flow conditions, and downstream evolution of two turbidity currents, Monterey Canyon, USA

    Science.gov (United States)

    Xu, Jingping; Octavio E. Sequeiros,; Noble, Marlene A.

    2014-01-01

    The capacity of turbidity currents to carry sand and coarser sediment from shallow to deep regions in the submarine environment has attracted the attention of researchers from different disciplines. Yet not only are field measurements of oceanic turbidity currents a rare achievement, but also the data that have been collected consist mostly of velocity records with very limited or no suspended sediment concentration or grain size distribution data. This work focuses on two turbidity currents measured in Monterey Canyon in 2002 with emphasis on suspended sediment from unique samples collected within the body of these currents. It is shown that concentration and grain size of the suspended material, primarily controlled by the source of the gravity flows and their interaction with bed material, play a significant role in shaping the characteristics of the turbidity currents as they travel down the canyon. Before the flows reach their normal or quasi-steady state, which is defined by bed slope, bed roughness, and suspended grain size, they might pass through a preliminary adjustment stage where they are subject to capacity-driven deposition, and release heavy material in excess. Flows composed of fine (silt/clay) sediments tend to be thicker than those with sands. The measured velocity and concentration data confirm that flow patterns differ between the front and body of turbidity currents and that, even after reaching normal state, the flow regime can be radically disrupted by abrupt changes in canyon morphology.

  8. 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.

  9. 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,

  10. The effect of water limitation on volatile emission, tree defense response, and brood success of Dendroctonus ponderosae in two pine hosts, lodgepole and jack pine

    Directory of Open Access Journals (Sweden)

    Inka eLusebrink

    2016-02-01

    Full Text Available The mountain pine beetle (MPB; Dendroctonus ponderosae has recently expanded its range from lodgepole pine forest into the lodgepole × jack pine hybrid zone in central Alberta, within which it has attacked pure jack pine. This study tested the effects of water limitation on tree defense response of mature lodgepole and jack pine (Pinus contorta and Pinus banksiana trees in the field. Tree defense response was initiated by inoculation of trees with the MPB-associated fungus Grosmannia clavigera and measured through monoterpene emission from tree boles and concentration of defensive compounds in phloem, needles, and necrotic tissues. Lodgepole pine generally emitted higher amounts of monoterpenes than jack pine; particularly from fungal-inoculated trees. Compared to non-inoculated trees, fungal inoculation increased monoterpene emission in both species, whereas water treatment had no effect on monoterpene emission. The phloem of both pine species contains (--α-pinene, the precursor of the beetle’s aggregation pheromone, however lodgepole pine contains two times as much as jack pine. The concentration of defensive compounds was 70-fold greater in the lesion tissue in jack pine, but only 10-fold in lodgepole pine compared to healthy phloem tissue in each species, respectively. Water-deficit treatment inhibited an increase of L-limonene as response to fungal inoculation in lodgepole pine phloem. The amount of myrcene in jack pine phloem was higher in water-deficit trees compared to ambient trees. Beetles reared in jack pine were not affected by either water or biological treatment, whereas beetles reared in lodgepole pine benefited from fungal inoculation by producing larger and heavier female offspring. Female beetles that emerged from jack pine bolts contained more fat than those that emerged from lodgepole pine, even though lodgepole pine phloem had a higher nitrogen content than jack pine phloem. These results suggest that jack pine chemistry

  11. Cross-Reactivity of Polyclonal Antibodies against Canavalia ensiformis (Jack Bean) Urease and Helicobacter pylori Urease Subunit A Fragments.

    Science.gov (United States)

    Kaminski, Zbigniew Jerzy; Relich, Inga; Konieczna, Iwona; Kaca, Wieslaw; Kolesinska, Beata

    2018-01-01

    Overlapping decapeptide fragments of H. pylori urease subunit A (UreA) were synthesized and tested with polyclonal antibodies against Canavalia ensiformis (Jack bean) urease. The linear epitopes of UreA identified using the dot blot method were then examined using epitope mapping. For this purpose, series of overlapping fragments of UreA, frameshifted ± four amino acid residues were synthesized. Most of the UreA epitopes which reacted with the Jack bean urease polyclonal antibodies had been recognized in previous studies by monoclonal antibodies against H. pylori urease. Fragments 11 - 24, 21 - 33, and 31 - 42 were able to interact with the Jack bean urease antibodies, giving stable immunological complexes. However, the lack of recognition by these antibodies of all the components in the peptide map strongly suggests that a non-continuous (nonlinear) epitope is located on the N-terminal domain of UreA. © 2018 Wiley-VHCA AG, Zurich, Switzerland.

  12. Influence of mycorrhizal associations on paper birch and jack pine seedlings when exposed to elevated copper, nickel or aluminium

    Energy Technology Data Exchange (ETDEWEB)

    Jones, M.D.; Browning, M.H.R.; Hutchinson, T.C.

    1986-10-01

    Acid deposition may adversely affect northern forest ecosystems by increasing the concentration of metals in the soil solution. This study investigates the effects of ectomycorrhizal fungi on paper birch and jack pine seedlings exposed to elevated Cu, Ni or Al in sand culture. One of four mycorrhizal fungi, Scleroderma flavidum, was able to reduce Ni toxicity to the birch seedlings. It did this by reducing transport of Ni to the stems. None of the fungi affected Cu toxicity in birch. In separate experiments, jack pine seedlings were exposed to combinations of Al and Ca. Infection with Rhizopogon rubescens increased seedling susceptibility to Al. Seedlings inoculated with Suillus tomentosus showed a greater growth stimulation by Ca than uninoculated jack pines. Thus, for both tree species, the mycorrhizal association could alter the response of seedlings to high concentrations of certain metals, although this varied with fungal species. 8 references.

  13. 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

  14. 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.

  15. 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

  16. 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...

  17. 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...

  18. 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...

  19. 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.

  20. 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.

  1. 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

  2. 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.

  3. 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.

  4. 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

  5. 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....

  6. 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.

  7. 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.

  8. 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...

  9. 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

  10. 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.

  11. 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...

  12. 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) ...

  13. 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 ...

  14. 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...

  15. 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.

  16. 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.

  17. 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.

  18. 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

  19. 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.

  20. 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…

  1. Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone.

    Science.gov (United States)

    Rückriemen, Jana; Klemm, Oliver; Henle, Thomas

    2017-09-01

    Manuka honey (Leptospermum scoparium) exerts a strong antibacterial effect. Bacterial enzymes are an important target for antibacterial compounds. The enzyme urease produces ammonia and enables bacteria to adapt to an acidic environment. A new enzymatic assay, based on photometric detection of ammonia with ninhydrin, was developed to study urease activity. Methylglyoxal (MGO) and its precursor dihydroxyacetone (DHA), which are naturally present in manuka honey, were identified as jack bean urease inhibitors with IC 50 values of 2.8 and 5.0mM, respectively. Urease inhibition of manuka honey correlates with its MGO and DHA content. Non-manuka honeys, which lack MGO and DHA, showed significantly less urease inhibition. MGO depletion from manuka honey with glyoxalase reduced urease inhibition. Therefore, urease inhibition by manuka honey is mainly due to MGO and DHA. The results obtained with jack bean urease as a model urease, may contribute to the understanding of bacterial inhibition by manuka honey. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Sneaker "jack" males outcompete dominant "hooknose" males under sperm competition in Chinook salmon (Oncorhynchus tshawytscha).

    Science.gov (United States)

    Young, Brent; Conti, David V; Dean, Matthew D

    2013-12-01

    In a variety of taxa, males deploy alternative reproductive tactics to secure fertilizations. In many species, small "sneaker" males attempt to steal fertilizations while avoiding encounters with larger, more aggressive, dominant males. Sneaker males usually face a number of disadvantages, including reduced access to females and the higher likelihood that upon ejaculation, their sperm face competition from other males. Nevertheless, sneaker males represent an evolutionarily stable strategy under a wide range of conditions. Game theory suggests that sneaker males compensate for these disadvantages by investing disproportionately in spermatogenesis, by producing more sperm per unit body mass (the "fair raffle") and/or by producing higher quality sperm (the "loaded raffle"). Here, we test these models by competing sperm from sneaker "jack" males against sperm from dominant "hooknose" males in Chinook salmon. Using two complementary approaches, we reject the fair raffle in favor of the loaded raffle and estimate that jack males were ∼1.35 times as likely as hooknose males to fertilize eggs under controlled competitive conditions. Interestingly, the direction and magnitude of this skew in paternity shifted according to individual female egg donors, suggesting cryptic female choice could moderate the outcomes of sperm competition in this externally fertilizing species.

  3. Jack-of-all-trades effects drive biodiversity–ecosystem multifunctionality relationships in European forests

    Science.gov (United States)

    van der Plas, Fons; Manning, Peter; Allan, Eric; Scherer-Lorenzen, Michael; Verheyen, Kris; Wirth, Christian; Zavala, Miguel A.; Hector, Andy; Ampoorter, Evy; Baeten, Lander; Barbaro, Luc; Bauhus, Jürgen; Benavides, Raquel; Benneter, Adam; Berthold, Felix; Bonal, Damien; Bouriaud, Olivier; Bruelheide, Helge; Bussotti, Filippo; Carnol, Monique; Castagneyrol, Bastien; Charbonnier, Yohan; Coomes, David; Coppi, Andrea; Bastias, Cristina C.; Muhie Dawud, Seid; De Wandeler, Hans; Domisch, Timo; Finér, Leena; Gessler, Arthur; Granier, André; Grossiord, Charlotte; Guyot, Virginie; Hättenschwiler, Stephan; Jactel, Hervé; Jaroszewicz, Bogdan; Joly, François-Xavier; Jucker, Tommaso; Koricheva, Julia; Milligan, Harriet; Müller, Sandra; Muys, Bart; Nguyen, Diem; Pollastrini, Martina; Raulund-Rasmussen, Karsten; Selvi, Federico; Stenlid, Jan; Valladares, Fernando; Vesterdal, Lars; Zielínski, Dawid; Fischer, Markus

    2016-01-01

    There is considerable evidence that biodiversity promotes multiple ecosystem functions (multifunctionality), thus ensuring the delivery of ecosystem services important for human well-being. However, the mechanisms underlying this relationship are poorly understood, especially in natural ecosystems. We develop a novel approach to partition biodiversity effects on multifunctionality into three mechanisms and apply this to European forest data. We show that throughout Europe, tree diversity is positively related with multifunctionality when moderate levels of functioning are required, but negatively when very high function levels are desired. For two well-known mechanisms, ‘complementarity' and ‘selection', we detect only minor effects on multifunctionality. Instead a third, so far overlooked mechanism, the ‘jack-of-all-trades' effect, caused by the averaging of individual species effects on function, drives observed patterns. Simulations demonstrate that jack-of-all-trades effects occur whenever species effects on different functions are not perfectly correlated, meaning they may contribute to diversity–multifunctionality relationships in many of the world's ecosystems. PMID:27010076

  4. POPULASI DAN HABITAT Nepenthes ampullaria Jack. DI CAGAR ALAM MANDOR, KALIMANTAN BARAT

    Directory of Open Access Journals (Sweden)

    Maysarah .

    2017-04-01

    Full Text Available Nepenthes ampullaria Jack. is a species which adapted on the nutrient-poor areas in Mandor nature reserve.  Its could be increasing the quality of Mandor nature reserve as protected area. This research aims to study the population and habitat of N. ampullaria in the Mandor nature reserve. This study was conducted at two habitats, heath forest and peat swamp forest. Observations were made on, population abundance and habitat factors of  N. ampullaria. The results showed that the highest population density of N. ampullaria was in heath forest. Their are growth in groups. Vegetation analysis showed that constituent species habitat of N. ampullaria consist of 69 species from 39 familly. Result of identification to insects showed Formicidae is dominant family that trapped in pitcher of N. ampullaria. Temperature and humidity in N. ampullaria’s habitat has been switable for requirements growth of pitcher plant. Rainfall during the study was normally. Ratio of sand and soil on both affected the improvement of individual N. ampullaria in Mandor nature reserve. Keywords: habitat, Mandor nature reserve, Nepenthes ampullaria Jack, population

  5. The construction of identity in a consumerist society: Delillo’s Jack Gladney

    Directory of Open Access Journals (Sweden)

    Sanja Matković

    2016-02-01

    Full Text Available This paper deals with the construction of the postmodern identity of Jack Gladney, the main character in Don DeLillo’s White Noise (1985. Employing (postmodern, social psychology, and psychoanalytic theories of Zygmunt Bauman, Erich Fromm, Jean Baudrillard, and Gilles Lipovetsky, it analyzes the construction of Gladney’s character through his social roles as professor, husband, and consumer in the narrow sense of the word in order to deduce that his consumerist practices have spread to all aspects of his life. This reading reveals a new interpretation of Gladney’s fear of death; it shows that Gladney’s thanatophobia represents a consequence of his atheistic worldview. Namely, unable to find a haven in religion, he unsuccessfully seeks the meaning of life and death elsewhere, mainly in consumerism, which is identified as the source of his alienation from himself, people, and God. This paper suggests that numerous problems of postmodern life are caused by the lack of faith in God and proposes a conclusion that religion itself could be the answer to the difficulties faced by postmodern individuals with fragmented identities such as Jack Gladney.

  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

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    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

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    M.A. Di Napoli

    2010-02-01

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

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

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    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

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    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. 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

  18. PRODUCTION UNDER CONTROLLED CONDITIONS OF “CASU MARZU” CHEESE: EFFECT OF THE Piophila Casei COLONIZATION ON MICROBIAL AND CHEMICAL COMPOSITION OF THE CHEESES

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    M Coinu

    2013-02-01

    Full Text Available The aim of the present study was to evaluate the effect of the Piophila casei colonization under controlled conditions on “casu marzu”, a typical Sardinian sheep milk cheese. Three batches of two different kind of cheese (PO, holed paste and PC, firm paste were produced in duplicate (test and control. Test cheeses were exposed to the Piophila casei colonization in a conditioned store room, while control cheeses were suitably protected. All the samples were analyzed at 0, 10, 30, 60 and 90 days from the production. The pH and aw, the chemical composition and the microbiological parameters (food safety and process hygiene criteria were determined. The colonization was unhomogeneous between the batches: PO cheeses were more easily colonized and showed more intense proteolysis and lipolysis respect to PC cheeses. The microbiological parameters were strongly affected by the experimental process conditions. The authors discuss about the opportunity of a controlled production of “casu marzu” and the implications to the health of consumers.

  19. Imaging Saltwater Intrusion Along the Coast of Monterey Bay Using Long-Offset Electrical Resistivity Tomography

    Science.gov (United States)

    Goebel, M.; Knight, R. J.; Pidlisecky, A.

    2016-12-01

    Coastal regions represent a complex dynamic interface where saltwater intrusion moves seawater landward and groundwater discharge moves freshwater seaward. These processes can have a dramatic impact on water quality, affecting both humans and coastal ecosystems. The ability to map the subsurface distribution of fresh and salt water is a critical step in predicting and managing water quality in coastal regions. This is commonly accomplished using wells, which are expensive and provide point information, which may fail to capture the spatial complexity in subsurface conditions. We present an alternate method for acquiring data, long-offset Electrical Resistivity Tomography (ERT), which is non-invasive, cost effective, and can address the problem of poor spatial sampling. This geophysical method can produce continuous profiles of subsurface electrical resistivity to a depth of 300 m, with spatial resolution on the order of tens of meters. Our research focuses on the Monterey Bay region, where sustained groundwater extraction over the past century has led to significant saltwater intrusion. ERT was acquired along 40 kilometers of the coast using the roll along method, allowing for continuous overlap in data acquisition. Electrodes were spaced every 22.2 m, with a total of 81 electrodes along the 1.8 km active cable length. The data show a complex distribution of fresh and salt water, influenced by geology, groundwater pumping, recharge, and land-use. While the inverted ERT resistivity profiles correspond well with existing data sets and geologic interpretations in the region, the spatial complexity revealed through the ERT data goes beyond what is known from traditional data sources alone. This leads us to conclude that this form of data can be extremely useful in informing and calibrating groundwater flow models, making targeted management decisions, and monitoring changes in subsurface salinities over time.

  20. Biomonitoring of marine vertebrates in Monterey Bay using eDNA metabarcoding.

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    Elizabeth A Andruszkiewicz

    Full Text Available Molecular analysis of environmental DNA (eDNA can be used to assess vertebrate biodiversity in aquatic systems, but limited work has applied eDNA technologies to marine waters. Further, there is limited understanding of the spatial distribution of vertebrate eDNA in marine waters. Here, we use an eDNA metabarcoding approach to target and amplify a hypervariable region of the mitochondrial 12S rRNA gene to characterize vertebrate communities at 10 oceanographic stations spanning 45 km within the Monterey Bay National Marine Sanctuary (MBNMS. In this study, we collected three biological replicates of small volume water samples (1 L at 2 depths at each of the 10 stations. We amplified fish mitochondrial DNA using a universal primer set. We obtained 5,644,299 high quality Illumina sequence reads from the environmental samples. The sequence reads were annotated to the lowest taxonomic assignment using a bioinformatics pipeline. The eDNA survey identified, to the lowest taxonomic rank, 7 families, 3 subfamilies, 10 genera, and 72 species of vertebrates at the study sites. These 92 distinct taxa come from 33 unique marine vertebrate families. We observed significantly different vertebrate community composition between sampling depths (0 m and 20/40 m deep across all stations and significantly different communities at stations located on the continental shelf (200 m bottom depth. All but 1 family identified using eDNA metabarcoding is known to occur in MBNMS. The study informs the implementation of eDNA metabarcoding for vertebrate biomonitoring.