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Sample records for spoiled processed cheese

  1. 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...

  2. 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.

  3. 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...

  4. 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

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

    Science.gov (United States)

    Cuevas-González, Paúl F; Heredia-Castro, Priscilia Y; Méndez-Romero, José I; Hernández-Mendoza, Adrián; Reyes-Díaz, Ricardo; Vallejo-Cordoba, Belinda; González-Córdova, Aarón F

    2017-10-01

    The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers. Cocido cheese is a semi-hard (506-555 g kg -1 of moisture), medium fat (178.3-219.1 g kg -1 ), pasta filata-type cheese made from raw whole cow's milk. The production process is not standardized and therefore the chemical and microbiological components of the sampled cheeses varied. Indicator microorganisms significantly decreased (P pasteurize milk. Nevertheless, since Cocido cheese is a non-ripened, high-moisture product, it is a highly perishable product that could present a health risk if not properly handled. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. 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

  7. 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...

  8. 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...

  9. 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 ...

  10. 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...

  11. An assessment of processes for the manufacture of synthetic aggregates from colliery spoil

    Energy Technology Data Exchange (ETDEWEB)

    Nixon, P J; Gartner, E M

    1980-09-01

    Following the laboratory development of a process for the manufacture of synthetic aggregates from colliery spoil for use in structural concrete, a technical and economic assessment of possible processing routes is reported. Rotary kilns, multi-hearth furnaces, sinter-strands, shaft kilns and fluidised bed furnaces are considered and capital and running costs for the various processes are estimated. It is concluded that the initial capital costs of plant are the main barrier to successful exploitation. The cost of fuel for sintering is over-shadowed by the costs of capital investment and electric power, so efforts to reduce fuel consumption are unlikely to make a process economic in themselves.

  12. Weathering processes under various moisture conditions in a lignite mine spoil from As Pontes (N.W. Spain)

    International Nuclear Information System (INIS)

    Seoane, S.; Leiros, M.C.

    1997-01-01

    Processes contributing to acid release/consumption during weathering of a lignite mine spoil (2.3% w/w S as sulfides) from As Pontes (N.W. Spain) were studied under three moisture conditions (at field capacity or under alternate wetting-drying or forced percolation), which were simulated in laboratory experiments. Oxidation of sulfides to sulfates was favoured under all three moisture conditions, releasing most acid in spoil kept at field capacity. Hydroxysulfates formed in spoil kept at field capacity or under alternate wetting-drying conditions, thereby contributing to acid release. Acid consumption by dissolution of clay minerals, especially micas, was favoured under all three moisture conditions, but was particularly intense in spoil at field capacity. Dissolution of aluminium oxides was also favoured under all the moisture conditions studied. 27 refs., 8 figs., 6 tabs

  13. 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...

  14. 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...

  15. 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...

  16. Evaluation of microbial hazards during creamy cream cheese processing

    Directory of Open Access Journals (Sweden)

    Joanna Żukowska

    2015-04-01

    Full Text Available The purpose of the work was to identify the potential microbial hazards that may occur during the manufacturing process of creamy cream cheese, and to present the means of their elimination or minimization. The analysis demonstrated that among the most crucial stages that should be particularly monitored are: the quality of raw materials, the control of pasteurization and souring parameters as well as temperature of product packaging, ensuring proper storage conditions of the finished product and hygiene throughout the production. Of these, the most critical step in the entire process (critical control points - CCP is a heat treatment process which is pasteurization. On the basis of the analysis, it can be concluded that the monitoring of such a process and consistent adherence to Operational Pre-Condition Pro-grams at the thermisation and centrifuging and later packaging, can help guarantee a safe product and its long shelf life.

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

    Directory of Open Access Journals (Sweden)

    NATALIYA LOTYSH

    2015-02-01

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

  18. Development of technology for production of reduced fat processed cheese

    Directory of Open Access Journals (Sweden)

    Adriana Torres Silva e Alves

    2015-09-01

    Full Text Available An increasing share of foods with reduced fat has been observed in the diet of the Brazilian population, a trend also seen in many other countries. In this context, our-aim was to study the manufacturing parameters and to develop a process to produce a spreadable processed cheese (requeijão cremoso with reduced fat content. In the first stage of this study, modifications were performed in the traditional manufacturing process of requeijão cremoso with regular fat content to produce a reduced fat product. During the second stage of this study, two reduced fat cheeses, with and withoutthe addition of whey protein concentrate (WPC were developed, both using JOHA S9 and JOHA PZ as emulsifying salts, resulting in four different formulations. The amounts of cream and water used in both products were calculated in order to obtain a final product with 10% fat and 33% total solids. The product which presented the best results was produced with curd obtained by direct acidification of skimmed milk heated at 68-70 ºC, using 1,3% emulsifying salt JOHA S9 in the melting process and 2% WPC 34% as a partial fat substitute, both calculated as a percentage of the amountof curd used as raw material. It was also important to add WPC 34% to the product at the first cooking step of the process (70 ºC, in order to obtain a final product withthe typical spreadable texture of the traditional requeijão cremoso.

  19. Ergonomic evaluation of cheese production process in dairy industries

    Directory of Open Access Journals (Sweden)

    Luciano Brito Rodrigues

    2008-07-01

    Full Text Available The present work consisted of an analysis of work conditions aspects in small dairy industries from southwest region of Bahia state. The study considered the analysis of environmental variables and the organization of the work in the production process of cheeses. The analysis was performed by means of observations in loco and measurement of the environmental variables related to noise, illumination and temperature. The main problems are related to posture and inadequate illumination. The parameters were evaluated according to the norms and legislation available in order to propose suggestions for the identified problems, objectifying the comfort and safety of workers and the consequent improvement of activities developed in these industries. Keywords: Ergonomics, Dairy industries, Environmental comfort.

  20. Use of immobilised biocatalysts in the processing of cheese whey.

    Science.gov (United States)

    Kosseva, Maria R; Panesar, Parmjit S; Kaur, Gurpreet; Kennedy, John F

    2009-12-01

    Food processing industry operations need to comply with increasingly more stringent environmental regulations related to the disposal or utilisation of by-products and wastes. These include growing restrictions on land spraying with agro-industrial wastes, and on disposal within landfill operations, and the requirements to produce end products that are stabilised and hygienic. Much of the material generated as wastes by the dairy processing industries contains components that could be utilised as substrates and nutrients in a variety of microbial/enzymatic processes, to give rise to added-value products. A good example of a waste that has received considerable attention as a source of added-value products is cheese whey. The carbohydrate reservoir of lactose (4-5%) in whey and the presence of other essential nutrients make it a good natural medium for the growth of microorganisms and a potential substrate for bioprocessing through microbial fermentation. Immobilised cell and enzyme technology has also been applied to whey bioconversion processes to improve the economics of such processes. This review focuses upon the elaboration of a range of immobilisation techniques that have been applied to produce valuable whey-based products. A comprehensive literature survey is also provided to illustrate numerous immobilisation procedures with particular emphasis upon lactose hydrolysis, and ethanol and lactic acid production using immobilised biocatalysts.

  1. The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.

    Science.gov (United States)

    Černíková, Michaela; Nebesářová, Jana; Salek, Richardos Nikolaos; Popková, Romana; Buňka, František

    2018-04-01

    The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads

    Directory of Open Access Journals (Sweden)

    Michaela Černíková

    2007-01-01

    Full Text Available The effect of 0.25% w/w κ-carrageenan and ι‑carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperature of 6 ± 2 °C. Basic parameters of processed cheese samples under study (i.e. their dry matter content and pH were not different (P ≥ 0.05. There were no statistically significant differences in values of storage modulus G´ [Pa], loss modulus G'' [Pa] and tangent of phase shift angle tan δ [-] for the reference frequency of 1 Hz between processed cheese with κ‑carrageenan applied in the form of powder and in the form of aqueous dispersion (P ≥ 0.05. The addition of 0.25% w/w κ‑carrageenan and ι‑carrageenan (in the powder form resulted in an increase in storage (G´ and loss (G'' moduli and a decrease in values of tan δ (P < 0.05. As compared with control (i.e. without added carrageenans, samples of processed cheese became firmer. Iota-carrageenan added in the powder form in concentration of 0.25% w/w showed a more intensive effect on the increase in firmness of processed cheese under study than κ‑carrageenan (P < 0.05.

  3. 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...

  4. 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...

  5. Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese

    Directory of Open Access Journals (Sweden)

    Alison M. Knox

    2003-01-01

    Full Text Available Varieties of blue veined cheese were analyzed regularly during different stages of manufacturing and ripening to determine the origin of contaminating the yeasts present in them, their population diversity and development until the end of the storage. Yeast diversity and development in the inner and outer core of the cheeses during ripening were also compared. Air samples revealed few if any yeasts whereas the samples in contact with the equipment and the surroundings revealed high number of yeasts, implicating it as the possible main source of post-pasteurization contamination, as very few yeasts were isolated from the milk and cheese making process itself. Samples from the inner and outer core of the maturing cheeses had typical survival curves. The number of yeasts on the outer core was about a 100-fold more than of those in the inner core. The most abundant yeasts isolated from the environment and ripening cheeses were identified as Debaryomyces hansenii, Saccharomyces cerevisiae, Torulaspora delbrueckii, Trichosporon beigelii, Candida versatilis and Cryptococcus albidus, while the yeasts Candida zeylanoides and Dekkera anomala were additionally isolated from the environment. Yeasts were present in high number, making their occurrence in blue-veined cheeses meaningful.

  6. Innovative application of the moisture analyzer for determination of dry mass content of processed cheese

    Science.gov (United States)

    Kowalska, Małgorzata; Janas, Sławomir; Woźniak, Magdalena

    2018-04-01

    The aim of this work was the presentation of an alternative method of determination of the total dry mass content in processed cheese. The authors claim that the presented method can be used in industry's quality control laboratories for routine testing and for quick in-process control. For the test purposes both reference method of determination of dry mass in processed cheese and moisture analyzer method were used. The tests were carried out for three different kinds of processed cheese. In accordance with the reference method, the sample was placed on a layer of silica sand and dried at the temperature of 102 °C for about 4 h. The moisture analyzer test required method validation, with regard to drying temperature range and mass of the analyzed sample. Optimum drying temperature of 110 °C was determined experimentally. For Hochland cream processed cheese sample, the total dry mass content, obtained using the reference method, was 38.92%, whereas using the moisture analyzer method, it was 38.74%. An average analysis time in case of the moisture analyzer method was 9 min. For the sample of processed cheese with tomatoes, the reference method result was 40.37%, and the alternative method result was 40.67%. For the sample of cream processed cheese with garlic the reference method gave value of 36.88%, and the alternative method, of 37.02%. An average time of those determinations was 16 min. Obtained results confirmed that use of moisture analyzer is effective. Compliant values of dry mass content were obtained for both of the used methods. According to the authors, the fact that the measurement took incomparably less time for moisture analyzer method, is a key criterion of in-process control and final quality control method selection.

  7. Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.

    Directory of Open Access Journals (Sweden)

    Gilles Feron

    Full Text Available For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the different physiological data sets (masticatory behaviour, bolus rheology, saliva composition and flux, mouth coating and bolus moistening. This statistical approach was relevant to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing. Aroma release from the firmer cheeses was explained mainly by bolus rheology. The persistence of hydrophobic compounds in the breath was mainly explained by bolus spreadability, in close relation with bolus moistening. Resting saliva poorly contributed to the analysis whereas the composition of stimulated saliva was negatively correlated with aroma release and mostly for soft cheeses, when significant.

  8. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Science.gov (United States)

    2010-04-01

    ... with fruits, vegetables, or meats. (a) Pasteurized process cheese spread with fruits, vegetables, or... properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat. (2) When the added fruits, vegetables, or meats contain...

  9. The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

    Directory of Open Access Journals (Sweden)

    B. Tremlová

    2006-01-01

    Full Text Available Model cheese samples from 4 independent productions were heat sterilized (117 °C, 20 minutes after the melting process and packing with an aim to prolong their durability. The objective of the study was to assess changes in the size and shape of fat globules due to heat sterilization by using image analysis methods. The study included a selection of suitable methods of preparation mounts, taking microphotographs and making overlays for automatic processing of photographs by image analyser, ascertaining parameters to determine the size and shape of fat globules and statistical analysis of results obtained. The results of the experiment suggest that changes in shape of fat globules due to heat sterilization are not unequivocal. We found that the size of fat globules was significantly increased (p < 0.01 due to heat sterilization (117 °C, 20 min, and the shares of small fat globules (up to 500 μm2, or 100 μm2 in the samples of heat sterilized processed cheese were decreased. The results imply that the image analysis method is very useful when assessing the effect of technological process on the quality of processed cheese quality.

  10. Spoiled child syndrome.

    Science.gov (United States)

    McIntosh, B J

    1989-01-01

    People often speak of children as being "spoiled" and many parents worry about the possibility of spoiling their infants and children. Many pediatricians, however, are uncomfortable with this term because it is a poorly defined and derogatory expression. Some would even deny that infants and children can be spoiled. Avoiding the use of the expression spoiled can create difficulties in communicating with parents concerned about their children's behavior. In this article, the spoiled child syndrome will be defined and those patterns of behavior that characterize it will be distinguished from other patterns of difficult behavior which may be confused with it. The spoiled child syndrome is characterized by excessive self-centered and immature behavior, resulting from the failure of parents to enforce consistent, age-appropriate limits. Many of the problem behaviors that cause parental concern are unrelated to spoiling as properly understood. Such behaviors are often age-related normal behaviors, reactions to family stresses, or patterns of behavior determined by factors inherent in the child. Pediatricians can provide counseling and reassurance for such behaviors and, by helping parents understand the etiology of true spoiling, can encourage the use of behavior modification techniques for its prevention and treatment.

  11. Spoils of Truce

    DEFF Research Database (Denmark)

    Haugbølle, Sune

    2014-01-01

    Review of Spoils of Truce. Corruption and stat building in Postwar Lebanon Reinoud Leenders Ithaca, NY, Cornell University Press, 2012, ISBN 978-0-8014-5100-3......Review of Spoils of Truce. Corruption and stat building in Postwar Lebanon Reinoud Leenders Ithaca, NY, Cornell University Press, 2012, ISBN 978-0-8014-5100-3...

  12. Evaluation of the parameters effects on the bio-ethanol production process from Ricotta Cheese Whey

    DEFF Research Database (Denmark)

    Sansonetti, Sascha; Curcio, Stefano; Calabrò, Vincenza

    2010-01-01

    composite design, constituted by 26 runs, has been carried out, and the effects of the parameters have been evaluated. Eventually, once eliminated the negligible effects, Response Surface Methodology (RSM) has been applied to optimize the four parameters values in RCW fermentation process. After......The work consists of an experimental analysis to evaluate the effects of the variables temperature (T), pH, agitation rate (K) and initial lactose concentration (L) on the batch fermentation process of Ricotta Cheese Whey (RCW) into bio-ethanol by using the yeast Kluyveromyces marxianus. A central...

  13. L. monocytogenes in a cheese processing facility: Learning from contamination scenarios over three years of sampling.

    Science.gov (United States)

    Rückerl, I; Muhterem-Uyar, M; Muri-Klinger, S; Wagner, K-H; Wagner, M; Stessl, B

    2014-10-17

    The aim of this study was to analyze the changing patterns of Listeria monocytogenes contamination in a cheese processing facility manufacturing a wide range of ready-to-eat products. Characterization of L. monocytogenes isolates included genotyping by pulsed-field gel electrophoresis (PFGE) and multi-locus sequence typing (MLST). Disinfectant-susceptibility tests and the assessment of L. monocytogenes survival in fresh cheese were also conducted. During the sampling period between 2010 and 2013, a total of 1284 environmental samples were investigated. Overall occurrence rates of Listeria spp. and L. monocytogenes were 21.9% and 19.5%, respectively. Identical L. monocytogenes genotypes were found in the food processing environment (FPE), raw materials and in products. Interventions after the sampling events changed contamination scenarios substantially. The high diversity of globally, widely distributed L. monocytogenes genotypes was reduced by identifying the major sources of contamination. Although susceptible to a broad range of disinfectants and cleaners, one dominant L. monocytogenes sequence type (ST) 5 could not be eradicated from drains and floors. Significantly, intense humidity and steam could be observed in all rooms and water residues were visible on floors due to increased cleaning strategies. This could explain the high L. monocytogenes contamination of the FPE (drains, shoes and floors) throughout the study (15.8%). The outcome of a challenge experiment in fresh cheese showed that L. monocytogenes could survive after 14days of storage at insufficient cooling temperatures (8 and 16°C). All efforts to reduce L. monocytogenes environmental contamination eventually led to a transition from dynamic to stable contamination scenarios. Consequently, implementation of systematic environmental monitoring via in-house systems should either aim for total avoidance of FPE colonization, or emphasize a first reduction of L. monocytogenes to sites where

  14. RESEARCHES REGARDING THE MICROBIOLOGIC PARAMETERS VALUE FROM RAW MILK USED IN TELEMEA CHEESE TECHNOLOGICAL PROCESS

    Directory of Open Access Journals (Sweden)

    ANDRA SULER

    2008-10-01

    Full Text Available An important faze for food quality control is verification of microbiological parameters of food products. In this way is assuring the prevention of alimentation toxicological infections to consumer, avoiding the technological and economical losses as well as increasing the products conservation period. In this paper are presents the microbiological exam results from raw milk used in Telemea cheese technological process, for 5 stations studied. The determinations were made on 2 series with 57 samples each of them, prelevated in reception fase, in summer and winter season.

  15. A new study of the kinetics of curd production in the process of cheese manufacture.

    Science.gov (United States)

    Muñoz, Susana Vargas; Torres, Maykel González; Guerrero, Francisco Quintanilla; Talavera, Rogelio Rodríguez

    2017-11-01

    We studied the role played by temperature and rennet concentration in the coagulation process for cheese manufacture and the evaluation of their kinetics. We concluded that temperature is the main factor that determines the kinetics. The rennet concentration was unimportant probably due to the fast action of the enzyme chymosin. The Dynamic light scattering technique allowed measuring the aggregate's size and their formation kinetics. The volume fraction of solids was determined from viscosity measurements, showing profiles that are in agreement with the size profiles. The results indicate that the formation of the aggregates for rennet cheese is strongly dependent on temperature and rennet concentration. The results revealed that at 35·5 °C the volume fraction of solids has the maximum slope, indicating that at this temperature the curd is formed rapidly. The optimal temperature throughout the process was established. Second-order kinetics were obtained for the process. We observed a quadratic dependence between the rennet volume and the volume fraction of solids (curd), thereby indicating that the kinetics of the curd production should be of order two.

  16. 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.

  17. Proteomic analysis of the adaptative response of Mucor spp. to cheese environment.

    Science.gov (United States)

    Morin-Sardin, Stéphanie; Jany, Jean-Luc; Artigaud, Sébastien; Pichereau, Vianney; Bernay, Benoît; Coton, Emmanuel; Madec, Stéphanie

    2017-02-10

    In the cheese industry context, Mucor species exhibit an ambivalent behavior as some species are essential "technological" organisms of some cheeses while others can be spoiling agents. Previously, we observed that cheese "technological" species exhibited higher optimal growth rates on cheese related matrices than on synthetic media. This growth pattern combined with morphological differences raise the question of their adaptation to cheese. In this study, using a comparative proteomic approach, we described the metabolic pathways of three Mucor strains considered as "technological" or "contaminant" in the cheese environment (M. lanceolatus UBOCC-A-109153, M. racemosus UBOCC-A-109155, M. circinelloides CBS 277-49) as well as a non-cheese related strain (M. endophyticus CBS 385-95). Overall, 15.8 to 19.0% of the proteomes showed a fold change ≥1.6 in Potato Dextrose Agar (PDA) versus Cheese Agar (CA), a cheese mimicking-medium. The 289 differentially expressed proteins identified by LC MS-MS analysis were mostly assigned to energy and amino-acid metabolisms in PDA whereas a higher diversity of biological processes was observed for cheese related strains in CA. Surprisingly, the vast majority (72.9%) of the over-accumulated proteins were different according to the considered medium and strain. These results strongly suggest that the observed better adaptative response of "technological" strains to cheese environment is mediated by species-specific proteins. The Mucor genus consists of a multitude of poorly known species. In the food context, few species are known for their positive role in the production of various food products, including cheese, while others are spoiling agents. The present study focused on the analysis of morphological and proteome differences of various Mucor spp. representative strains known as either positively (hereafter referred as "technological") or negatively (hereafter referred as "contaminant") associated with cheese or non-related to

  18. Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

    Czech Academy of Sciences Publication Activity Database

    Černíková, M.; Nebesářová, Jana; Salek, R. N.; Řiháčková, L.; Buňka, F.

    2017-01-01

    Roč. 100, č. 6 (2017), s. 4300-4307 ISSN 0022-0302 R&D Projects: GA MŠk(CZ) LM2015062 Institutional support: RVO:60077344 Keywords : processed cheese * texture * rheology * scanning electron microscopy Subject RIV: FS - Medical Facilities ; Equipment OBOR OECD: 2.11 Other engineering and technologies Impact factor: 2.474, year: 2016

  19. Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process.

    Science.gov (United States)

    Lovayová, Viera; Dudriková, E; Rimárová, K; Siegfried, L

    2015-08-01

    The work studies the survival of added selected probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) in semi-hard cheese with low-cooking curd during the maturation process. Cheeses were made according to the standard procedure (Polyfood SI 050 device). Probiotic lactobacilli strains Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) used in this study were added into the milk before the renneting process. The manufactured cheeses were matured for 6 months at the temperature of 10 °C. Cheese samples were taken for pH and titratable acidity measurements, lactobacilli enumeration, and chemical analysis at 30, 60, 90, 120, 150 and 180 days of maturation. At the end of the experiment (180 days) the cheese samples were analyzed also for the amount of lactic acid and protein contents. Initial numbers of lactobacilli inoculated into the milk (10(8) CFU mL(-1)) decreased during the first 2 weeks of maturation and reached from 2.15 10(7) CFU g(-1) in S1 cheese to 4.32 10(7) CFU g(-1) in S3 cheese. The number of Lactobacillus acidophilus strain bacteria at the beginning of the maturation period was 2.47.10(7) CFU g(-1) and declined until day 120 of maturation to the number of 0.45 10(6) CFU g(-1). In the last month of the experiment day 180 the viable cell numbers started to rise up to the final number of 0.41 10(7) CFU g(-1). The numbers of Lactobacillus plantarum96 varied around 10(8) CFU g(-1) during the whole period of the experiment. According to our results it was detected that in all experimental cheeses, the used probiotic lactobacilli reached the values above 10(6) CFU g(-1). Thus the legislated and therapeutic minimum limits set for the products containing probiotic bacteria for human diet were fulfilled.

  20. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

    Science.gov (United States)

    Licitra, G; Ogier, J C; Parayre, S; Pediliggieri, C; Carnemolla, T M; Falentin, H; Madec, M N; Carpino, S; Lortal, S

    2007-11-01

    Ragusano cheese is a "protected denomination of origin" cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called "tinas" were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd before and after cooking, curd at stretching time (cheese 0 time), and cheese samples (4 and 7 months) were analyzed by PCR-temporal temperature gel electrophoresis (PCR-TTGE) and by classical enumeration microbiology. With the use of universal primers, PCR-TTGE revealed many differences between the raw milk profiles, but also notable common bands identified as Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus delbrueckii, and Enterococcus faecium. After the stretching, TTGE profiles revealed three to five dominant species only through the entire process of ripening. In the biofilms of the two tinas used, one to five species were detected, S. thermophilus being predominant in both. Biofilms from five other tinas were also analyzed by PCR-TTGE, PCR-denaturating gradient gel electrophoresis, specific PCR tests, and sequencing, confirming the predominance of lactic acid bacteria (S. thermophilus, L. lactis, and L. delbrueckii subsp. lactis) and the presence of a few high-GC-content species, like coryneform bacteria. The spontaneous acidification of raw milks before and after contact with the five tinas was followed in two independent experiments. The lag period before acidification can be up to 5 h, depending on the raw milk and the specific tina, highlighting the complexity of this natural inoculation system.

  1. Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese.

    Science.gov (United States)

    Oruc, H H; Cibik, R; Yilmaz, E; Kalkanli, O

    2006-02-01

    The distribution of aflatoxin M(1) (AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2-4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.

  2. Exo-metabolites of mycelial fungi isolated in production premises of cheese-making and meat-processing plants.

    Science.gov (United States)

    Kozlovsky, A G; Zhelifonova, V P; Antipova, T V; Baskunov, B P; Ivanushkina, N E; Ozerskaya, S M

    2014-01-01

    Data were obtained on the species composition of mycelial fungi isolated from the air of workrooms and production premises in cheese-making and meat-processing plants. The strains studied were shown to be capable of producing various low molecular weight compounds. Many of them are mycotoxins such as α-cyclopiazonic acid (CPA), mycophenolic acid (MPA), citrinin, cladosporin, roquefortine and ergot alkaloids. The profiles of the secondary metabolites were used to elucidate the species' names of the isolated strains.

  3. 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.

  4. 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.

  5. Genetic Variation of Lactobacillus delbrueckii subsp. lactis Bacteriophages Isolated from Cheese Processing Plants in Finland

    Science.gov (United States)

    Forsman, Päivi; Alatossava, Tapani

    1991-01-01

    The genomes of four Lactobacillus delbrueckii subsp. lactis bacteriophages were characterized by restriction endonuclease mapping, Southern hybridization, and heteroduplex analysis. The phages were isolated from different cheese processing plants in Finland between 1950 and 1972. All four phages had a small isometric head and a long noncontractile tail. Two different types of genome (double-stranded DNA) organization existed among the different phages, the pac type and the cos type, corresponding to alternative types of phage DNA packaging. Three phages belonged to the pac type, and a fourth was a cos-type phage. The pac-type phages were genetically closely related. In the genomes of the pac-type phages, three putative insertion/deletions (0.7 to 0.8 kb, 1.0 kb, and 1.5 kb) and one other region (0.9 kb) containing clustered base substitutions were discovered and localized. At the phenotype level, three main differences were observed among the pac-type phages. These concerned two minor structural proteins and the efficiency of phage DNA packaging. The genomes of the pac-type phages showed only weak homology with that of the cos-type phage. Phage-related DNA, probably a defective prophage, was located in the chromosome of the host strain sensitive to the cos-type phage. This DNA exhibited homology under stringent conditions to the pac-type phages. Images PMID:16348513

  6. Identification of Staphylococcus spp. isolated during the ripening process of a traditional minas cheese

    Directory of Open Access Journals (Sweden)

    B.M. Borelli

    2011-04-01

    Full Text Available The population dynamics of Staphylococcus spp. was studied during the ripening of Canastra Minas cheese at three farms located in the State of Minas Gerais, Brazil. The presence of coagulase (coa, thermonuclease (nuc, and enterotoxin (sea, seb, sec, and sed genes was investigated in Staphylococcus strains isolated during the 60-day cheese-ripening period. The presence of the staphylococcal enterotoxins A, C, and D was also investigated in the cheese samples. Cheese samples that were matured for 0, 7, 15, 30, and 45 days presented staphylococci counts from 10³ to 10(8cfu/g. All isolates considered coagulase-positive by physiological tests had the coa gene. However, no association was observed between the results obtained with biochemical tests and those obtained by PCR using gene-specific primers for coagulase-negative strains. Coagulase and thermonuclease genes occurred simultaneously in 41.3% of Staphylococcus spp. tested. None of the investigated Staphylococcus strains expressed enterotoxins SEA, SEB, SEC, and SED. Enterotoxins A, C, and D were not detected in any of the cheese samples.

  7. 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.

  8. Fatty Acid Composition of Buffalo Milk Yellow Cheese after Technological Processing

    International Nuclear Information System (INIS)

    Ivanova, S.; Nacheva, I.; Miteva, D.

    2010-01-01

    The fatty acid composition of buffalo milk yellow cheese in fresh condition and after combining of two technological approaches – lyophilization and gamma sterilization with 1, 2 and 4 kGy, aiming at a prolongation of its shelf life, was investigated. The fat extraction from the milk samples was realized by the method of Roese-Gottlieb. The analysis of the fatty acids was made with the aid of gas chromatograph Shimadzu 2010. Minimal changes in the fatty acid composition of the buffalo milk yellow cheese after freeze-drying and gamma ray treatment were established

  9. Fatty acid composition of buffalo milk yellow cheese after technological processing

    International Nuclear Information System (INIS)

    Ivanova, S.; Nacheva, I.; Miteva, D.

    2010-01-01

    The fatty acid composition of buffalo milk yellow cheese in fresh condition and after combining of two technological approaches – lyophilization and gamma sterilization with 1, 2 and 4 kGy, aiming at a prolongation of its shelf life, was investigated. The fat extraction from the milk samples was realized by the method of Roese-Gottlieb. The analysis of the fatty acids was made with the aid of gas chromatograph Shimadzu 2010. Minimal changes in the fatty acid composition of the buffalo milk yellow cheese after freeze-drying and gamma ray treatment were established

  10. 7 CFR 58.738 - Pasteurized process cheese spread and related products.

    Science.gov (United States)

    2010-01-01

    ... slight cooked, acid, or emulsifier flavor; is free from any undesirable tastes and odors. (b) Body and... shall be determined on the basis of flavor, body and texture, color, and finish and appearance. (a) Flavor. Has a pleasing and desirable cheese taste and odor characteristic of the variety or varieties of...

  11. 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

  12. Placement of acid spoil materials

    Energy Technology Data Exchange (ETDEWEB)

    Pionke, H B; Rogowski, A S

    1982-06-01

    Potentially there are several chemical and hydrologic problems associated with placement of acid spoil materials. The rationale for a deep placement well below the soil surface, and preferably below a water table, is to prevent or minimize oxidation of pyrite to sulfuric acid and associated salts by reducing the supply of oxygen. If, however, substantial sulfuric acid or associated salts are already contained within the spoil because of present or previous mining, handling and reclamation operations (or if large supplies of indigenous salts exist, placement below a water table) may actually increase the rate of acid and salt leaching. Specific placement of acid- and salt-containing spoil should be aimed at preventing contact with percolating water or rising water tables. We recommend placement based on chemical and physical spoil properties that may affect water percolation O/sub 2/ diffusion rates in the profile. Both the deeper placement of acid spoil and coarser particle size can substantially reduce the amount of acid drainage. Placement above the water table with emphasis on percolate control may be better for high sulfate spoils, while placement below the non-fluctuating water table may be better for pyritic spoils.

  13. 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...

  14. Toward the integration of expert knowledge and instrumental data to control food processes: application to Camembert-type cheese ripening.

    Science.gov (United States)

    Sicard, M; Perrot, N; Leclercq-Perlat, M-N; Baudrit, C; Corrieu, G

    2011-01-01

    Modeling the cheese ripening process remains a challenge because of its complexity. We still lack the knowledge necessary to understand the interactions that take place at different levels of scale during the process. However, information may be gathered from expert knowledge. Combining this expertise with knowledge extracted from experimental databases may allow a better understanding of the entire ripening process. The aim of this study was to elicit expert knowledge and to check its validity to assess the evolution of organoleptic quality during a dynamic food process: Camembert cheese ripening. Experiments on a pilot scale were carried out at different temperatures and relative humidities to obtain contrasting ripening kinetics. During these experiments, macroscopic evolution was evaluated from an expert's point of view and instrumental measurements were carried out to simultaneously monitor microbiological, physicochemical, and biochemical kinetics. A correlation of 76% was established between the microbiological, physicochemical, and biochemical data and the sensory phases measured according to expert knowledge, highlighting the validity of the experts' measurements. In the future, it is hoped that this expert knowledge may be integrated into food process models to build better decision-aid systems that will make it possible to preserve organoleptic qualities by linking them to other phenomena at the microscopic level. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Optimising the wagashie (A traditional cottage cheese) process and sensory quality

    International Nuclear Information System (INIS)

    Arthur, Akua B.

    2016-07-01

    Wagashie is a traditional West African cottage cheese produced by the Fulani who are semi-nomadic. It is a good protein source and can replace fish or meat in the diet of low income families in Africa. However, it is a product with high moisture content (60%) which is favourable for the growth of microorganisms and thus has a short shelf life of 3 days; it also has a bland taste with limited patronage. This research was therefore carried out to re-engineer wagashie for a larger market with a focus on improving its sensory quality, safety and shelf life. A brief survey was carried out to confirm the wagashie production procedure and identify retailers and producers for collection of samples. The safety of market samples of fresh and fried wagashie samples were determined by assaying for various indicator and pathogenic microorganisms including aerobic mesophiles, Yeast and moulds, coliform bacterin, F coli, Staphylococcus aurcus Bacillus cercus, Salmonella spp, Enterococcus, Enterobacteriaceae. Studies were also carried out to replace the traditional coagulant of milk which involves the use of plant extract of Sodom apple (Calotropis procera) with commercial rennet used in industrial cheese production and ferment fresh milk used in the preparation. The traditional method of preparation was also standardised to improve its sensory quality. The process variables of wagashie, which are salt concentration, coagulant and fermentation time, were thus optimised using the Box Behnken design which is a response surface methodology and an affective testing was carried out to evaluate the consumer preference of the product with a nine-point hedonic scale. The sensory profile of the 'wagashie' samples were described by a Quantitative Descriptive Analysis by a trained 13 member panel. They evaluated the wagashie samples for desirable and undesirable attributes of wagashie. The rheology of 'wagashie which involves Texture Profile Analysis (TPA) with a texture

  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. Depletion-Mode GaN HEMT Q-Spoil Switches for MRI Coils.

    Science.gov (United States)

    Lu, Jonathan Y; Grafendorfer, Thomas; Zhang, Tao; Vasanawala, Shreyas; Robb, Fraser; Pauly, John M; Scott, Greig C

    2016-12-01

    Q-spoiling is the process of decoupling an MRI receive coil to protect the equipment and patient. Conventionally, Q-spoiling is performed using a PIN diode switch that draws significant current. In this work, a Q-spoiling technique using a depletion-mode Gallium Nitride HEMT device was developed for coil detuning at both 1.5 T and 3 T MRI. The circuits with conventional PIN diode Q-spoiling and the GaN HEMT device were implemented on surface coils. SNR was measured and compared for all surfaces coils. At both 1.5 T and 3 T, comparable SNR was achieved for all coils with the proposed technique and conventional Q-spoiling. The GaN HEMT device has significantly reduced the required power for Q-spoiling. The GaN HEMT device also provides useful safety features by detuning the coil when unpowered.

  18. Useful materials from colliery spoil

    Energy Technology Data Exchange (ETDEWEB)

    Gibson, J

    1975-08-01

    This article is based on a paper presented by the author at a recent symposium on ''The technology of reclamation.'' He discusses the research that is being carried out at the N.C.B.'s Coal Research Establishment into ways of utilizing colliery spoil: unburnt spoil may be used in road construction as fill material or as cement-stabilized sub-bases; the heat-treated spoil can be used as lightweight aggregate in concrete blocks or as dense aggregate for non-skid roadstone. Information is also given about a project to examine the drying of washery tailings in a fluidized-bed combustion system: the material remaining in the bed is immediately usable as a lightweight aggregate, and the fine material blown from the bed and collected in cyclones might be used in the manufacture of cheap artifacts.

  19. Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants.

    Science.gov (United States)

    Costa, Annalisa; Bertolotti, Luigi; Brito, Luisa; Civera, Tiziana

    2016-11-01

    The aim of this study was to investigate whether the biofilm-forming ability and/or the disinfectant susceptibility accounted for the persistence of Listeria monocytogenes in Gorgonzola cheese processing plants. For this purpose, a set of 16 L. monocytogenes isolates collected in the 2004-2007 period was analyzed, including 11 persistent isolates collected in different years, within the collection period, and displaying identical or highly correlated pulsotypes. The evaluation of biofilm-forming ability was assessed using crystal violet (CV) staining and the enumeration of viable cells on stainless steel coupons (SSC). Absorbance values obtained with CV staining for persistent and nonpersistent isolates were not significantly different (rm-ANOVA p > 0.05) and the cell counts from nonpersistent isolates showed to be higher compared with persistent isolates (rm-ANOVA p biofilms on SSC, grown in nutrient-rich (dirty) and limiting (clean) conditions using acid acetic-hydrogen peroxide (P3) and acid citric-hydrogen peroxide (MS) commercial disinfectants. The treatment was considered effective when a 4 Log reduction in viable cell count was observed. The Log reductions of persistent and nonpersistent isolates, obtained with both the assays in clean and dirty conditions, were compared and no significant differences were detected (rm-ANOVA p > 0.05). A greater influence of organic matter on MS could explain why P3 was efficient in reducing to effective levels the majority of the isolates at the lowest concentration suggested by the manufacturer (0.2% [v/v]), while the same purpose required a higher concentration (1% [v/v]) of MS. In conclusion, our results demonstrate that the persistence of these isolates in Gorgonzola cheese processing plants was linked neither to the biofilm-forming ability nor to their susceptibility to hydrogen peroxide-based disinfectants; therefore, other factors should contribute to the persistent colonization of the dairies.

  20. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.

    Science.gov (United States)

    Delgado, Francisco José; Delgado, Jonathan; González-Crespo, José; Cava, Ramón; Ramírez, Rosario

    2013-12-01

    The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp. were inactivated after high-pressure treatment at 400 or 600 MPa. At day 90, mesophilic aerobic, lactic acid bacteria and Micrococacceae counts were significantly lower in high-pressure-treated cheeses than in control ones. In general, nitrogen fractions were significantly modified after high-pressure treatment on day 60 at 600 MPa compared with control cheeses, but this effect was not found in cheeses after 30 days of storage (day 90). On the other hand, high-pressure treatment caused a significant increase of some texture parameters. However, sensory analysis showed that neither trained panellists nor consumers found significant differences between control and high-pressure-treated cheeses.

  1. Improvements in the Flavour of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Naveed Ahmad

    2008-01-01

    Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

  2. Reclamation of opencut spoil piles

    Energy Technology Data Exchange (ETDEWEB)

    1976-07-01

    A successful reclamation program requires definite physical/engineering guidelines, a specific time commitment and to be fully integrated in the mining operation enabling most efficient use of available resources. This statement should be immediately qualified by saying that there must be enough flexibility to allow for varying mine layouts, plans and conditions. Mine conditions include physical and chemical spoil properties, climatic conditions and local topographic effects. Whilst reclamation is the responsibility of individual mine managers, the author undertakes a co-ordinating function amongst mine environmental officers to ensure that experience gained is recorded. Exchange of information between mines is maintained and there is a minimum duplication of effort.

  3. 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

  4. Cheese / Eero Epner

    Index Scriptorium Estoniae

    Epner, Eero, 1978-

    2004-01-01

    Fotoajakirjast "Cheese". Fotograafia uurimisest, fotoajaloo läbikirjutatusest Eestis. Samas "Cheese'i" toimetaja Tiit Lepp ajakirja erainitsiatiivil väljaandmisest, Eesti Kultuurkapitali ebapiisavast ja määramatust toetusest

  5. Hydroseeding on anthracite coal-mine spoils

    Science.gov (United States)

    Miroslaw M. Czapowskyj; Ross Writer

    1970-01-01

    A study was made of the performance of selected species of legumes, grasses, and trees hydroseeded on anthracite coal-mine spoils in a slurry of lime, fertilizer, and mulch. Hydroseeding failed on coal-breaker refuse, but was partially successful on strip-mine spoils.

  6. 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.

  7. 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...

  8. 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.

  9. Bryophytes and revegetation of coal spoils in southern Iowa. [14 refs

    Energy Technology Data Exchange (ETDEWEB)

    Carvey, K.; Farrar, D.R.; Glenn-Lewin, D.C.

    1976-01-01

    Strip mining of coal in southern Iowa has left many scattered areas of coal spoils which provide a type of habitat unique to the region. The occurrence and distribution of 29 mosses and 2 liverworts on these spoils was determined and related to the general process of spoil revegetation. The spoil bryophyte flora was compared with Conard's (1956) list of bryophytes for the region. An increase in per cent cover and in species diversity of bryophytes was observed with increasing age of spoils, and was correlated with increased vascular plant cover. Dicranella heteromalla and Ceratodon purpureus were found to be common throughout the spoils, whereas all other species were limited to more protected sites, especially on north-facing slopes. Mosses did not appear to colonize very exposed areas on the spoils, but were limited to areas with some protection provided, especially by vascular plants. Several disjunct or highly localized moss populations were found including one new state record and thirteen new county records.

  10. Emulsifying salt increase stability of cheese emulsions during holding

    DEFF Research Database (Denmark)

    Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla

    2015-01-01

    In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction...... of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C......, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance....

  11. 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.

  12. 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.

  13. 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.

  14. Prevalence, types, and geographical distribution of Listeria monocytogenes from a survey of retail Queso Fresco and associated cheese processing plants and dairy farms in Sonora, Mexico.

    Science.gov (United States)

    Moreno-Enriquez, R I; Garcia-Galaz, A; Acedo-Felix, E; Gonzalez-Rios, I H; Call, J E; Luchansky, J B; Diaz-Cinco, M E

    2007-11-01

    In the first part of this study, samples were collected from farms, cheese processing plants (CPPs), and retail markets located in various geographical areas of Sonora, Mexico, over a 12-month period during the summer of 2004 and winter of 2005. Four (all Queso Fresco [QF] from retail markets) of 349 total samples tested positive for Listeria monocytogenes (Lm). Of these four positive samples, three were collected in the northern region and one in the southern region of Sonora. Additionally, two were collected during the winter months, and two were collected during the summer months. For the second part of the study, a total of 39 samples from a farm, a CPP, and retail markets were collected and processed according to a combination of the Norma Oficial Mexicana NOM-143-SSA1-1995.10 method (NOM) and the U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual method, and 27 samples from these same locations were collected and processed according to the U.S. Department of Agriculture Food Safety and Inspection Service method (USDA-FSIS). The NOM-FDA method recovered the pathogen from 6 (15%) of 39 samples (one cheese and five product contact surfaces), while the USDA-FSIS method recovered the pathogen from 5 (18.5%) of 27 samples (all product contact surfaces). In addition, the 40 isolates recovered from the 15 total samples that tested positive for Lm grouped into five distinct pulsotypes that were ca. 60% related, as determined by pulsed-field gel electrophoresis analysis. The results of this study confirmed a 3.4% prevalence of Lm in QF collected from retail markets located in Sonora and no appreciable difference in the effectiveness of either the NOM-FDA or USDA-FSIS method to recover the pathogen from cheese or environmental samples.

  15. Phytoremediation of spoil coal dumps in Western Donbass (Ukraine)

    Science.gov (United States)

    Klimkina, Iryna; Kharytonov, Mykola; Wiche, Oliver; Heilmeier, Hermann

    2017-04-01

    At the moment, in Ukraine about 150 thousand hectares of fertile land are occupied by spoil dumps. Moreover, this figure increases every year. According to the technology used about 1500 m3 of adjacent stratum is dumped at the surface per every 1000 tons of coal mined. Apart from land amortization, waste dumps drastically change the natural landscape and pollute air, soil and water sources as the result of water and wind erosion, as well as self-ignition processes. A serious concern exists with respect to the Western Donbass coal mining region in Ukraine, where the coal extraction is made by the subsurface way and solid wastes are represented by both spoil dumps and wastes after coal processing. Sulphides, mostly pyrite (up to 4% of waste material), are widely distributed in the waste heaps freshly removed due to coal mining in Western Donbass.The oxidation of pyrite with the presence of oxygen and water is accompanied by a sharp drop in the pH from the surface layer to the spoil dumps(from 5.2-6.2 to 3.9-4.2 in soil substrates with chernozen and from 8.3-8.4 to 6.7-7.2 in soil substrates with red-brown clay, stabilizing in dump material in both cases at 2.9-3.2). Low pH generates the transformation of a number of toxic metals and other elementspresent in waste rock (e.g. Fe, Al, Mn, Zn, Mo, Co, As, Cd, Bi, Pb, U) into mobile forms. To stabilize and reduce metal mobility the most resistant plants that occur naturally in specified ecosystems can be used. On coal spoil dumpsin Western Donbas the dominant species are Bromopsis inermis, subdominant Artemisia austriaca; widespread are also Festucas pp., Lathyrus tuberosus, Inula sp., Calamagrostis epigeios, Lotus ucrainicus, and Vicias pp. Identification of plants tolerant to target metals is a key issue in phytotechnology for soil restoration. It is hypothesized that naturally occurring plants growing on coal spoil dumps can be candidates for phytostabilization, phytoextraction (phytoaccumulation) and phytomining

  16. Anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure in a single continuously stirred tank reactor process: Limits in co-substrate ratios and organic loading rate.

    Science.gov (United States)

    Rico, Carlos; Muñoz, Noelia; Rico, José Luis

    2015-01-01

    Mesophilic anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure was investigated with the aim of determining the treatment limits in terms of the cheese whey fraction in feed and the organic loading rate. The results of a continuous stirred tank reactor that was operated with a hydraulic retention time of 15.6 days showed that the co-digestion process was possible with a cheese whey fraction as high as 85% in the feed. The efficiency of the process was similar within the range of the 15-85% cheese whey fraction. To study the effect of the increasing loading rate, the HRT was progressively shortened with the 65% cheese whey fraction in the feed. The reactor efficiency dropped as the HRT decreased but enabled a stable operation over 8.7 days of HRT. At these operating conditions, a volumetric methane production rate of 1.37 m(3) CH4 m(-3) d(-1) was achieved. Copyright © 2015 Elsevier Ltd. All rights reserved.

  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. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. The biological costs of not reclaiming bentonite mine spoils

    Science.gov (United States)

    Carolyn Hull Sieg; Daniel W. Uresk; Richard M. Hansen

    1982-01-01

    Bentonite clay has been mined in the northern Great Plains for more than 80 years. Until the late 1960's, mine spoil materials were left in steep piles and no effort was made to restore biological productivity to these disturbed sites. As a result, unreclaimed spoils are barren and eroded. The biological costs of not reclaiming these spoils are examined in this...

  6. 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.

  7. Race, Commitment to Deviance, and Spoiled Identity

    Science.gov (United States)

    Harris, Anthony R.

    1976-01-01

    Data generated by 234 young black and white inmates in 1971 challenge the assumption that spoiled identity is a necessary, socially invariant outcome of deviant commitment and self-definition. For blacks, the relationship between criminal self-typing and stability and esteem is negative but inconsequential; for whites, the relationship is negative…

  8. A Spectral Emissivity Library of Spoil Substrates

    Czech Academy of Sciences Publication Activity Database

    Pivovarník, Marek; Pikl, Miroslav; Frouz, J.; Zemek, František; Kopačková, V.; Notesco, G.; Ben Dor, E.

    2016-01-01

    Roč. 1, č. 2 (2016) E-ISSN 2306-5729 R&D Projects: GA MŠk(CZ) LO1415 Institutional support: RVO:86652079 Keywords : post-mining sites * spectral emissivity * spectral library * spoil substrates Subject RIV: EH - Ecology, Behaviour OBOR OECD: Environmental sciences (social aspects to be 5.7)

  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. 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

  11. 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.

  12. 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...

  13. Protective-decorative revegetation of spoil banks in the Donbass

    Energy Technology Data Exchange (ETDEWEB)

    Baklanov, V.I.; Podkopaev, A.A.

    1985-05-01

    Spoil bank reclamation in the Donbass is discussed, where there were 1195 spoil banks from underground coal mines in 1984, 80% of which were conic shaped. The average spoil bank was 60 to 80 m high, base surface was 4.2 ha, volume amounted to 1,144,000 mT. Ninety-five spoil banks were situated in cities or towns and were a source of environmental pollution. Reclamation of a spoil bank in the No 6/14 coal mine in the Makeevugol' association is analyzed. Buildup of the spoil bank started in 1930. The spoil bank was 72 m high, its base was 8.05 ha large, slopes were inclined at 25 to 36 degrees, volume of material amounted to 2.2 million mT. From 1973 to 1978 shape of the spoil bank was changed: its height was reduced to 40 m, slope inclination was reduced to 25 degrees. Spontaneous combustion was controlled by changing spoil bank shape. Slopes were divided into a number of terraces. The spoil bank was covered with a 0.3 m thick soil cover suitable for vegetation. Sainfoin (Onobrychis) was sown on leveled zones of the spoil bank and false acacia (Robinia pseudoacacia) was planted on the terraces. Plant growth in the first and second years was satisfactory.

  14. Effect of peracetic acid on biofilms formed by Listeria monocytogenes strains isolated from a Brazilian cheese processing plant

    Directory of Open Access Journals (Sweden)

    Sarah Hwa In Lee

    2017-10-01

    Full Text Available ABSTRACT This study aimed to investigate the effect of peracetic acid (PAA, 0.5% on adherent cells of three strains of Listeria monocytogenes strains belonging to serotypes 4b and 1/2b that had been previously isolated from the environment of a Brazilian cheese plant. The assays were conducted using polystyrene microplates and stainless steel coupons and the adhered cells were treated with PAA for 60, 120 and 180 s. On stainless steel, biofilms were partially inactivated by PAA after 60 s and almost 100% of the cells were damaged within 180 s using epifluorescence microscopy with LIVE/DEAD® staining. On polystyrene microplates, PAA decreased (P<0.05 biofilm biomass produced by the three L. monocytogenes isolates at 60 s, when compared with controls (no PAA treatment. However, PAA did not completely eliminate L. monocytogenes cells on polystyrene microplates (decreasing 1.8-2.5 log cycles after treatment with PAA for 180 s. The correct concentration and contact time of PAA is critical for eliminating biofilms formed by L. monocytogenes on stainless steel surfaces, although further studies are needed for defining efficient PAA treatments to remove adherent cells of this pathogen on plastic polymers.

  15. Spoil characteristics and vegetation development of an age series of mine spoils in a dry tropical environment

    Energy Technology Data Exchange (ETDEWEB)

    Jha, A K; Singh, J S [Banaras Hindu University, Varanasi (India). Dept. of Botany

    1991-12-01

    A series of coal mine spoils (5,10,12,16 and 20-yr old) in a dry tropical environment was sampled to assess the changes with time in spoil characteristics, species composition and plant biomass. Coarse fragments ({gt} 2 mm) decreased with age of mine spoil while the proportion of 0.2-0.1 mm particles increased. Total soil N, mineral N, NaHCO{sub 3}-extractable P, and exchangeable K increased with age of mine spoil and these parameters were lower in mine spoils than native forest soil even after 20 years of succession. Exchangeable Na decreased with age of mine spoil and in 20-yr old spoil it was higher than native forest soil. Plant community composition changed with age. Only a few species participated in community formation. Species richness increased with age, while evenness and species diversity declined from 5-yr old to 16-yr old community with an increase in the 20-yr old community. A reverse trend occurred for concentration of dominance. Area-weighted shoot and root biomass of other species increased with the age of the mine spoil while that of Xanthium strumarium patches declined with age. Data collection on spoil features, microbial C, N and P,and shoot and root biomass when subjected to Discriminant Analysis indicated a continued profound effect of age. 10 and 12-yr old mine spoils were closer to each other and 5 and 20-yr old spoils were farthest apart.

  16. Spoil characteristics and vegetation development of an age series of mine spoils in a dry tropical environment

    International Nuclear Information System (INIS)

    Jha, A.K.; Singh, J.S.

    1991-01-01

    A series of coal mine spoils (5,10,12,16 and 20-yr old) in a dry tropical environment was sampled to assess the changes with time in spoil characteristics, species composition and plant biomass. Coarse fragments (> 2 mm) decreased with age of mine spoil while the proportion of 0.2-0.1 mm particles increased. Total soil N, mineral N, NaHCO 3 -extractable P, and exchangeable K increased with age of mine spoil and these parameters were lower in mine spoils than native forest soil even after 20 years of succession. Exchangeable Na decreased with age of mine spoil and in 20-yr old spoil it was higher than native forest soil. Plant community composition changed with age. Only a few species participated in community formation. Species richness increased with age, while evenness and species diversity declined from 5-yr old to 16-yr old community with an increase in the 20-yr old community. A reverse trend occurred for concentration of dominance. Area-weighted shoot and root biomass of other species increased with the age of the mine spoil while that of Xanthium strumarium patches declined with age. Data collection on spoil features, microbial C, N and P,and shoot and root biomass when subjected to Discriminant Analysis indicated a continued profound effect of age. 10 and 12-yr old mine spoils were closer to each other and 5 and 20-yr old spoils were farthest apart

  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. 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...

  19. 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

  20. 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

  1. Spoil dump design and rehabilitation management practices (Australia)

    International Nuclear Information System (INIS)

    Goh, E.K.H.; Aspinall, T.O.; Kuszmaul, J.S.

    1998-01-01

    The environmental impact of mining and evolving environmental legislation has been receiving increased attention worldwide in the last two decades. The potential impacts associated with unstable spoil dumps from mine operations is the focus of concern both by the mining industry, environmental legislative agencies and members of the public. Engineered slopes of mine spoils may be stable at the end of construction, but they can deteriorate over time. There is thus the need to increase the base of knowledge on the existing practices of spoil dump design and rehabilitation. Information concluded from the analysis of the industrial survey carried out on Australian spoil dump management practices at coal, gold and ore mines are presented in this paper. The questionnaire asked for details of soil type of spoils, and factors influencing the design of spoil dumps (climate, rate of erosion, height of dumps, slope gradient and length, overburden handling equipment, soil characteristics, legislation and wastes). 10 refs., 5 figs., 5 tabs

  2. Heavy metals in soil on spoil heap of an abandoned lead ore ...

    African Journals Online (AJOL)

    EJIRO

    (Ti, Fe and Al) of a soil profile on spoil heap were examined. 54 soil samples were .... move gravel and rocks, put in plastic bags then sent to the Service. Central du ..... micro- organisms and microbial processes in agricultural soils. A review.

  3. Fontes de contaminação por Staphylococcus aureus na linha de processamento de queijo prato Identification of main sources of contamination with Staphylococcus aureus in Prato cheese manufacturing process

    Directory of Open Access Journals (Sweden)

    E.G. Assumpção

    2003-06-01

    Full Text Available Com o objetivo de identificar as principais fontes de contaminação por Staphylococcus aureus e Staphylococcus produtores de coagulase (SC+, avaliou-se o processo de fabricação de queijo prato em um laticínio de Lavras, MG, durante os meses de outubro de 2000 a abril de 2001. As análises microbiológicas foram feitas no leite cru, no leite pasteurizado resfriado, nas mãos e antebraços dos funcionários, na salmoura, na água de imersão das fôrmas e no queijo embalado. Contagens elevadas de SC+ e de S. aureus (4x10³ a 4,8x10(6 UFC/ml e 4x10³ a 3,3x10(5 UFC/ml, respectivamente foram encontradas em quatro avaliações no leite cru. Após a pasteurização, as contagens foram reduzidas a In order to identify the main sources of contamination with Staphylococcus aureus and Staphylococcus coagulase positive (SC+, a manufacture process of prato cheese in a plant located in Lavras, State of Minas Gerais, was evaluated five times from October/2000 to April/2001. Raw and pasteurized milk, hand and forearms of cheese makers, brine, hoops flushing water and cheeses were analyzed for SC+ and S. aureus. High counts of SC+ and S. aureus (4x10³ to 4.8x10(6 CFU/ml and 4x10³ to 3.3x10(5 CFU/ml, respectively were found in raw milk in four evaluations, but they decreased to values lower than 1 CFU/ml after pasteurization. In three evaluations, counts of SC+ in prato cheese samples were above legal limits (10(4, 10(5 and 2.3x10(5 CFU/g. The hoops flushing water and brine were not important contamination sources, both with counts lower than 1CFU/ml. The cheese makers probably were the main source of contamination, since high counts in cheese were correlated to high counts in their hands (4x10² CFU/cm² or forearms (4.7x10² and 3.3x10³ CFU/cm².

  4. 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...

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

    Science.gov (United States)

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

    2001-06-01

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

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

    Science.gov (United States)

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

    1993-08-01

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

  7. New possibilities for slope stability assessment of spoil banks

    Energy Technology Data Exchange (ETDEWEB)

    Radl, A [Palivovy Kombinat, Vresova (Czechoslovakia)

    1991-03-01

    Discusses problems associated with slope stability of spoil banks consisting of sedimentary rocks from brown coal surface mining. Effects of rock physical properties on slope stability are analyzed: grain size distribution, compression strength, moisture content, angle of internal friction, etc. Mechanism of plastic slope deformation which occurs during a landslide is evaluated. Formulae for calculating slope stability considering stress distribution in a spoil bank (including all the main factors that influence stresses) are derived. Practical use of the gamma-gamma logging and logging schemes used in geodetic surveys of unstable spoil banks in Czechoslovakia (the Vintirov spoil bank in the Sokolov brown coal district) are discussed. 5 refs.

  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. 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. Hydrologic modeling of reclaimed strip mine spoil

    International Nuclear Information System (INIS)

    Edwards, K.B.; Stoertz, M.W.; Turney, D.C.

    1998-01-01

    A numerical groundwater flow model (MODFLOW) of a surface coal mine in southeast Ohio was calibrated under steady state conditions to match measured heads by varying hydraulic conductivity (K) and recharge (R). Sensitivity studies indicated that K was not largely dependent on the poorly quantified underclay elevation or on the lake boundary condition. The baseflow recharge was determined to be between 8 and 60 mm/yr (1 to 6% of annual rainfall) and K between 0.004 and 0.01 cm/s for the spoil aquifer

  11. 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.

  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. 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

  14. 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.

  15. 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...

  16. Forest-biological erosion control on coal-mine spoil banks in Bulgaria

    International Nuclear Information System (INIS)

    Haigh, M.J.; Gentcheva-Kostadinova, S.; Zheleva, E.

    1995-01-01

    The forest fallowing of coal-mine spoils helps re-establish the processes of natural, self-sustaining, soil formation. Environmental monitoring in Bulgaria demonstrates that forestation can moderate soil pH (from ph> 3.0 to pH 1.3 g/cm 3 in the 0-5 cm layer) in the case of coal briquette spoils at Pernik, near Sofia. Ground losses from forested, 16-17 degree slope, coal briquette-spoils at Pernik are a quarter of those from an entirely unvegetated section of the same embankment (48.5 vs 12. 1 mm in the period 1988-1994) despite the absence of ground cover beneath the trees. On lignite spoil banks, at Maritsa-Iztok, central Bulgaria, forestation increases the organic content of the soil to greater depths than revegetation with grass, and to a greater degree than conventional agricultural cultivation. On Pinus nigra forested crest sites at Pernik, and in Robinia pseudacacia forested groves on the lignite minespoil banks at Maritsa-Iztok, slopes showed ground advance rather than ground retreat. Slopes protected by mechanical means alone did not allow soil growth and, where the structure broke down, they suffered as much erosion as untreated sites. In sum, the forest fallowing of surface coal-mine disturbed land accelerates organic matter accumulation in the soil, helps improve soil structure, reduces erosion, and may transform soil loss into soil gain, even on steeply sloping sites. 17 refs., 3 figs., 1 tab

  17. Colonization of spoil benches of an opencast lignite mine in northwest Spain by amphibians and reptiles

    Energy Technology Data Exchange (ETDEWEB)

    Galan, P. [University of Santiago de Compostela, Santiago de Compostela (Spain). Faculty of Biology

    1997-02-01

    This paper discusses the colonization by reptiles and amphibians of the spoil benches of the Meirama opencast lignite mine in northwest Spain over 10 years, following the start of the revegetation process. At Meirama, spoil benches are initially fertilized and hydroseeded with a pasture mix, but are subject to little subsequent management and are gradually colonized by scrub vegetation characteristic of the region. Herpetofauna censuses were carried out yearly on a single 2 ha plot over 6 years following hydroseeding, and in a single year on ten 2 ha plots which had been hydroseeded between 0 and 10 years previously. In addition, censuses were carried out on three undisturbed `control` plots close to the mine. Fifteen species (nine amphibians and six reptiles) were detected in one or more of the spoil-bench plots. Recolonization was particularly rapid after the first 2-3 years post-hydroseeding, and was closely related to habitat development due to revegetation and natural succession. Species composition was most similar to that in control plots in the oldest (ten-year-old) spoil plots.

  18. 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.

  19. Assessment of the indicators atherogenic index and lipid preventive score of white brine cheese by buffalo milk after technological processing and storage

    International Nuclear Information System (INIS)

    Ivanova, S.; Nacheva, I.; Miteva, D.

    2011-01-01

    The present investigation had the objective to study the changes in the atherogenic index - AI and the lipid preventive score - LPS as nutritious indicators for assessment of the risk of cardio-vascular diseases, on the basis of the fatty acid composition of white brine cheese by buffalo milk after applying of two methods of preservation – freeze-drying and dry gamma sterilization with 2 and 4 kGy. The analysis was made with the aid of gas chromatograph SHIMADZU 2010. The lyophilized cheese is characterized by a comparatively low AI - 2.59 after lyophilization and is preserved during storage - 2.55. After lyophilization the LPS of the cheese was the highest – 103.70, while after irradiation a decrease of its value was observed up to 97.73 with 2 kGy and 96.91 with 4 kGy. Key words: white brine cheese by buffalo milk, atherogenic index, lipid preventive score, freeze-drying - lyophilization, gamma sterilization

  20. Assessment of the Indicators Atherogenic Index and Lipid Preventive Score of White Brine Cheese by Buffalo Milk after Technological Processing and Storage

    International Nuclear Information System (INIS)

    Ivanova, S.; Nacheva, I.; Miteva, D.

    2011-01-01

    The present investigation had the objective to study the changes in the atherogenic index - AI and the lipid preventive score - LPS as nutritious indicators for assessment of the risk of cardio-vascular diseases, on the basis of the fatty acid composition of white brine cheese by buffalo milk after applying of two methods of preservation – freeze-drying and dry gamma sterilization with 2 and 4 kGy. The analysis was made with the aid of gas chromatograph SHIMADZU 2010. The lyophilized cheese is characterized by a comparatively low AI - 2.59 after lyophilization and is preserved during storage - 2.55. After lyophilization the LPS of the cheese was the highest – 103.70, while after irradiation a decrease of its value was observed up to 97.73 with 2 kGy and 96.91 with 4 kGy. Key words: white brine cheese by buffalo milk, atherogenic index, lipid preventive score, freeze-drying - lyophilization, gamma sterilization

  1. INFLUENCE OF SOME ANTIMICROBIAL FOOD ADDITIVES AND GAMMA IRRADIATION ON THE FUNGAL STATUS AND ORGANOLEPTIC QUALITY OF LOCAL STORED CHEESE

    International Nuclear Information System (INIS)

    MATTAR, Z.A.

    2008-01-01

    The present investigation was carried out to study the effectiveness of some antimicrobial food additives on the microbial status and organoleptic quality of local cheese stored at 25 0 C for six weeks. Aspergillus flavus, Penicillium citrinum and Aspergillus niger were the predominant genera isolated from cheese samples. Treatment with propionic acid (600 and 1000 ppm), potassium sorbate (2000 and 3000 ppm) and sodium chloride (4 and 8%) decrease significantly the total fungal count of cheese less than 106/g over 4 weeks of storage at 25 0 C. Gamma irradiation with 3 kGy completely inhibited the growth of mycelia and no mycotoxins were detected. Treatment cheese with propionic acid (1000 ppm), potassium sorbate (3000 ppm) and sodium chloride (8%) developed no detectable spoilage odour during 3 weeks of storage at 25 0 C whereas untreated cheese was spoiled between one to two weeks. The results of the present study revealed that the use of the antimicrobial food preservatives play a great role on the inhibition of microorganisms contaminating stored cheese without cussing any organoleptic quality

  2. 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.  ...

  3. 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 .

  4. 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.

  5. 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.

  6. Asfordby spoiled - remote disposal of spoil - the case of Asfordby mine in Leicestershire

    Energy Technology Data Exchange (ETDEWEB)

    Rose, D

    1988-03-01

    The Asfordby Mine Project in Leicestershire, UK is scheduled for completion in 1993/4 and should produce 3 mt of coal pa. An estimated 650 000 tpa of spoil would be generated, 10% of which could be used for backfilling elsewhere in the area. The creation of spoil heaps on site was rejected by the County Council on environmental and agricultural grounds, and remote disposal was investigated by a Working Party. Four remote sites were identified, having disposal costs varying from 3.82 to 11.34 UKL per tonne (compared with 2.10 UKL on site). A pilot remote disposal scheme involving two old clay pits was explored, but the costs were found to outweigh the other advantages and so the idea has been dropped. Appeals have been made to the Department of the Environment to reconsider the advantages of such an innovative approach and to seek funding for it from the site operator and the EEC.

  7. 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...

  8. 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)

  9. 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)

  10. 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....

  11. Recognizing critical mine spoil health characteristics to design ...

    Science.gov (United States)

    Biochar can be used as an amendment to remediate metal-contaminated mine spoils for improved site phytostabilization. For successful phytostabilization to occur, biochar amendments must improve mine spoil health with respect to plant rooting plus uptake of water and nutrients. An inappropriate biochar may negatively impact plant growth conditions resulting in poor plant establishment and growth. Matching the appropriate biochar for each mine site requires reconnaissance of spoil chemical and physical conditions and then identifying which properties need rectified to promote plant growth. A rectification hierarchy needs to be established with the primary limiting factor being addressed first, then successive limitations addressed simultaneously or thereafter. We posit that spoils at each site will have a unique chemical, physical, and biological signature that will affect plant growth. For example, some spoils may be extremely acidic, possess phytotoxic concentrations of heavy metals, or have physical conditions that limits water storage and root penetration. Quantifying these and other conditions beforehand allows for the production of designer biochar with specific characteristics tailored for specific plant growth deficiencies within each spoil. Additionally, we recommend the use of proximally located, undisturbed soils to establish spoil remediation targets. In our work, we have developed a decision-tree flow-chart that identifies salient chemical,

  12. 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.

  13. 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.

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

    Science.gov (United States)

    Peterson, Chris

    This book traces Annabelle the dairy cow's milk from the farm to the top of a Friday night pizza. The book relates that when Annabelle gives birth to her calf she also begins to produce milk; the milk is then processed into cheese, and from the cheese, pizza is made (recipe included). The book features color photographs of the entire process which…

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. Dredge spoil disposal off Kavaratti Island, Lakshadweep, India

    Digital Repository Service at National Institute of Oceanography (India)

    Chandramohan, P.; SanilKumar, V.; Jayakumar, S.

    Maintenance dredging has been carried out along the navigational channel at Kavaratii Island and dredge spoil is disposed in the open sea. This paper describes the movement of sediment plume while dredging and disposal. The study indicates...

  20. Stabilization of dredged spoils for pavement construction in the ...

    African Journals Online (AJOL)

    Natural soils underlying the East-West road are mainly clay and silt of poor quality ... on the dredged soils included particle size distribution, compaction and California Bearing Ratio. Cement stabilization was performed on the dredged spoil.

  1. stabilization of dredged spoils for pavement construction in the niger

    African Journals Online (AJOL)

    Dr. Tse

    Natural soils underlying the East-West road are mainly clay and silt of poor quality ... on the dredged soils included particle size distribution, compaction and California ... KEYWORDS: Stabilization, dredge spoil, pavement, Niger Delta, cement.

  2. 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.

  3. Use of colliery spoil in public works. La utilizacion de esteriles de la mineria del carbon en obras publicas

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez Canibano, J.; Rodriguez Ortiz, J.M. (HUNOSA, Oviedo (Spain))

    Colliery spoil presents a number of problems with regard to its storage because of the high cost involved, the difficulty of finding suitable land and its integration into the landscape. These factors are also affected by environmental legislation. One of the most interesting applications for colliery dirt is in the field of public works for in-filling operations, embankments, road building, dikes, etc., applications which require huge quantities of material without it needing to be processed. This article describes the physical and mechanical properties of colliery spoil from the point of view of its use in public works. 14 refs., 17 figs., 3 tabs.

  4. Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

    Directory of Open Access Journals (Sweden)

    Paula Nogueira CURI

    Full Text Available Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.

  5. Characterization of volatiles in Beaten cheeses (bieno sirenje by SPME/GC-MC: Influence of geographical origin

    Directory of Open Access Journals (Sweden)

    Sulejmani Erhan

    2014-01-01

    Full Text Available In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovish were comparatively studied for their volatile profiles. Sixty two volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (18 esters, 13 ketones, 10 acids, 8 alcohols, 5 terpenes, and 8 miscellaneous compounds. Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese from other geographical origin had low levels of volatiles probably from the effect of variable characteristics of used milk and different cheese making process which affects the biochemical processes. The results suggest that each cheese from different geographical regions had different volatiles profile and the manufacturing technique as well as the ripening stage of the cheeses played a major role on the volatile compounds’ distribution.

  6. 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.

  7. 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.

  8. Reclamation of coal mine spoil dump through integrated biotechnological approach

    International Nuclear Information System (INIS)

    Juwarkar, A.S.; Thawale, P.R.; Mowade, S.; Shrivastava, S.; Deshbhratar, P.B.; Juwarkar, A.

    1994-01-01

    Laboratory and field studies were carried out to restore the fertility and productivity of coal mine spoil using primary clarifier sludge from paper mill effluent treatment plant and use of specialised culture of biofertilizers and mycorrhizal fungi. Plants namely Tectona grandis, Delbergia sissoo, Gmelina arporea, Emblica officinalis and Cassia seamea were grown. Sludge amendment enhanced the survival rate of plants to 80% compared to 20% in unamended spoil. Plants grown on unamended spoil showed stunted growth. Growth of plants increased by 188-484% when sludge was applied at the rate of 100 tonnes per hectare. At 100 tones per hectare sludge amendment, biofertilizer and mycorrhizae treatment there were 83.7 nodules in shishum as against only 4.6 nodules in case of spoil alone. Further root length was 276% and 281% more respectively in case of shishum and teak. Inoculation of plant saplings with respective biofertilizers and mycorrhizae further increased the plant growth by 144-198%. At Durgapur coal mine, 56,000 saplings of Tectona grandis, Gmelina arporea, Delbergia sissoo, Emblica officinalis, Azadirachta indica, Acacia ariculiformis, Prosopis etc were successfully planted on spoil dump using integrated biotechnological approach. 10 refs., 5 tabs

  9. Phytoremediation of coal mine spoil dump through integrated biotechnological approach

    Energy Technology Data Exchange (ETDEWEB)

    Juwarkar, A.A.; Jambhulkar, H.P. [National Environmental Engineering Research Institute, Nagpur (India)

    2008-07-15

    Field experiment was conducted on mine spoil dump on an area of 10 ha, to restore the fertility and productivity of the coal mine spoil dump using integrated biotechnological approach. The approach involves use of effluent treatment plant sludge (ETP sludge), as an organic amendment, biofertilizers and mycorrihzal fungi along with suitable plant species. The results of the study indicated that amendment with effluent treatment plant sludge (ETP sludge), at 50 ton/ha improved the physico-chemical properties of coal mine spoil. Due to biofertilizer inoculation different microbial groups such as Rhizobium, Azotobacter and VAM spores, which were practically absent in mine spoil improved greatly. Inoculation of biofertilizer and application of ETP sludge helped in reducing the toxicity of heavy metals such as chromium, zinc, copper, iron, manganese lead, nickel and cadmium, which were significantly reduced to 41%, 43%, 37%, 37%, 34%, 39%, 37% and 40%, respectively, due to the increased organic matter content in the ETP sludge and its alkaline pH (8.10-8.28), at which the metals gets immobilized and translocation of metals is arrested. Thus, amendment and biofertilizer application provided better supportive material for anchorage and growth of the plant on coal mine spoil dump.

  10. 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.

  11. Revegetation of metalliferous mine spoil contaminated by lead and zinc

    Energy Technology Data Exchange (ETDEWEB)

    Johnson, M S; McNeilly, T; Putwain, P D

    1977-04-01

    Plant growth and development on metalliferous mine spoil is restricted by the high concentrations of phytotoxic metals and by the low levels of macronutrients in the substrates. Swards established on innocuous amendments applied to the surface of mine spoil deteriorate when roots penetrate to the underlying toxic substratum. This deterioration is attributed to the accumulation of toxic metals. The rate of decline is determined by the inherent fertility of the amendment and the depth to which it is applied. Results of field trials on calcareous and acidic lead/zinc spoils indicate that inert amendments may be more suitable where revegetation is for amenity or recreational purposes. Legumes are essential components of low-maintenance swards established on substrates of low nutrient status.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process▿

    OpenAIRE

    Licitra, G.; Ogier, J. C.; Parayre, S.; Pediliggieri, C.; Carnemolla, T. M.; Falentin, H.; Madec, M. N.; Carpino, S.; Lortal, S.

    2007-01-01

    Ragusano cheese is a “protected denomination of origin” cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called “tinas” were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd befo...

  17. 30 CFR 816.73 - Disposal of excess spoil: Durable rock fills.

    Science.gov (United States)

    2010-07-01

    ... 30 Mineral Resources 3 2010-07-01 2010-07-01 false Disposal of excess spoil: Durable rock fills...-SURFACE MINING ACTIVITIES § 816.73 Disposal of excess spoil: Durable rock fills. The regulatory authority may approve the alternative method of disposal of excess durable rock spoil by gravity placement in...

  18. 30 CFR 817.73 - Disposal of excess spoil: Durable rock fills.

    Science.gov (United States)

    2010-07-01

    ... 30 Mineral Resources 3 2010-07-01 2010-07-01 false Disposal of excess spoil: Durable rock fills...-UNDERGROUND MINING ACTIVITIES § 817.73 Disposal of excess spoil: Durable rock fills. The regulatory authority may approve the alternative method of disposal of excess durable rock spoil by gravity placement in...

  19. Investigation on the spoiling of meat using PTR-MS

    International Nuclear Information System (INIS)

    Mayr, D.; Maerk, T.D.; Margesin, R.; Schinner, F.

    2002-01-01

    The spoiling of meat was investigated. Beef (pork) were wrapped into different kinds of packages (air and vacuum) and stored at 4 o C for 10 (13) days. The emitted volatile organic compounds (VOCs) in the course of time were measured and a large increase in these emissions after a few days of storage was found. Also a large difference in the spoiling behavior between vacuum- and air- packed meat was observed. The measurements were performed using a proton-transfer-reaction-mass spectrometer(PTR-MS) system, it allows on-line monitoring of volatile organic compounds (VOCs) concentrations. Ethylacetate, methylpropionate, and propylformate were detected as typical spoiling compounds in pork samples. After 3.5 days the concentrations started to exponentially increase, but after 6 days remained more or less unchanged. This VOCs behaviour corresponds to a typical bacterial growth curve. Therefore, it was concluded that bacteria produce these components. In a second measurements set, the VOCs emitted by beef under aerobic (normal packed) and anaerobic (vacuum packed) conditions were compared. In the case of normal air-packed beef, the above mentioned spoiling compounds strongly increased with the time, while with the vacuum-packed beef a strong increase of ethanol was detected. This method as a replacement of the bacteriological examinations of meat spoilage is proposed. (nevyjel)

  20. 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....

  1. Environmental assessment of Ultra-High Pressure Homogenisation for milk and fresh cheese production

    DEFF Research Database (Denmark)

    Valsasina, Lucia; Pizzol, Massimo; Smetana, Sergiy

    2015-01-01

    Temperature (UHT) treatment and, at the same time, to lower energy consumptions through the combination of pasteurisation and homogenisation in a single process. Furthermore, the use of UHPH treated milk for the production of fresh cheese has been proven to increase shelf life days and increase yield...... This study provides an LCA of UHPH and UHT processing of milk and fresh cheese production from processing to end-of-life....

  2. 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...

  3. 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...

  4. Distribution of vesicular-arbuscular mycorrhizal fungi in coal, lignite and calcite mine spoils of India

    Energy Technology Data Exchange (ETDEWEB)

    Ganesan, V.; Ragupathy, S.; Parthipan, B.; Rani, D.B.R.; Mahadevan, A.

    1991-12-31

    Vesicular-arbuscular mycorhizzal (VAM) status was assessed for coal, lignite and calcite mine spoils. The three study sites were: The Kothagudem coal field in the south central region where waste materials are piled 1 to 2 m high on the soil surface. Samples were collected from plants growing on the waste. Neyveli, on the southeastern coast, is a lignite coal mine where the spoil is piled 70 to 100 m high on the soil surface. Samples were collected from recently revegetated mine spoil and from 25 year old revegetated sites. The calcite mine at Thazhaiyuthu in the south where the spoil is piled up 2 to 3 m on the soil surface. Samples were collected from 4 to 7 year old reclaimed sites. The wastes generally supported different plant species. The level of VAM infection of plants was markedly different in each mine spoil, with the maximum infection in the coal and calcite spoils, and the least in the lignite spoil. There was more infection in the 25 year old lignite spoil than in the newly revegetated spoil. There were different VAM species in each spoil, and no one species was present in all of the samples. The authors conclude that one of the factors leading to the differences between spoils is the amount of topsoil contained in the spoil (least in the lignite spoils which are very deep). The other is age of the spoils. Unfortunately the authors concluded that the best approach is to enrich the spoils with VAM rather than salvaging and replacing topsoil

  5. 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®

  6. Acidogenic fermentation of the organic fraction of municipal solid waste and cheese whey for bio-plastic precursors recovery - Effects of process conditions during batch tests.

    Science.gov (United States)

    Girotto, Francesca; Lavagnolo, Maria Cristina; Pivato, Alberto; Cossu, Raffaello

    2017-12-01

    The problem of fossil fuels dependency is being addressed through sustainable bio-fuels and bio-products production worldwide. At the base of this bio-based economy there is the efficient use of biomass as non-virgin feedstock. Through acidogenic fermentation, organic waste can be valorised in order to obtain several precursors to be used for bio-plastic production. Some investigations have been done but there is still a lack of knowledge that must be filled before moving to effective full scale plants. Acidogenic fermentation batch tests were performed using food waste (FW) and cheese whey (CW) as substrates. Effects of nine different combinations of substrate to inoculum (S/I) ratio (2, 4, and 6) and initial pH (5, 7, and 9) were investigated for metabolites (acetate, butyrate, propionate, valerate, lactate, and ethanol) productions. Results showed that the most abundant metabolites deriving from FW fermentation were butyrate and acetate, mainly influenced by the S/I ratio (acetate and butyrate maximum productions of 21.4 and 34.5g/L, respectively, at S/I=6). Instead, when dealing with CW, lactate was the dominant metabolite significantly correlated with pH (lactate maximum production of 15.7g/L at pH = 9). Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Anthropogenic soils on spoil rock banks in North Bohemian Coal Basin, Czech Republic

    International Nuclear Information System (INIS)

    Raclavska, H.; Raclavsky, K.; Matysek, D.; Stalmachova, B.

    1997-01-01

    The area of the North Bohemian Coal Basin is devastated by the extensive exploitation of brown coal by open pit mining. Knowledge of newly formed soils, their properties, development and contamination is important from the point of view of biological regeneration of the landscape. The mineralogy of anthropogenic soils from the mining area is presented together with the geochemistry of nutrients and trace elements. Attention is paid to the soil-forming processes in the non-reclaimed spoil rock banks with the development of spontaneous vegetation. 3 refs., 1 fig., 4 tabs

  8. Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.

    Science.gov (United States)

    Le Boucher, Clémentine; Gagnaire, Valérie; Briard-Bion, Valérie; Jardin, Julien; Maillard, Marie-Bernadette; Dervilly-Pinel, Gaud; Le Bizec, Bruno; Lortal, Sylvie; Jeanson, Sophie; Thierry, Anne

    2016-01-01

    In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of a Lactococcus lactis strain with two different spatial distributions, big and small colonies, to monitor the production of the major ripening metabolites, including sugars, organic acids, peptides, free amino acids, and volatile metabolites, over 1 month of ripening. The monitored metabolites were qualitatively the same for both cheeses, but many of them were more abundant in the small-colony cheeses than in the big-colony cheeses over 1 month of ripening. Therefore, the results obtained showed that two different spatial distributions of L. lactis modulated the ripening time course by generating moderate but significant differences in the rates of production or consumption for many of the metabolites commonly monitored throughout ripening. The present work further explores the immobilization of bacteria as colonies within cheese and highlights the consequences of this immobilization on cheese ripening. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  9. 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...

  10. Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese

    Science.gov (United States)

    Navidghasemizad, Sahar; Takala, Timo M; Alatossava, Tapani; Saris, Per EJ

    2013-01-01

    In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese. The food-grade plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolated at different stages of the ripening process. However, HPLC analyses indicated that Lb. casei LAB6 could not increase the amount of free proline in ripened cheese. PMID:23851577

  11. Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica as Coating Material

    Directory of Open Access Journals (Sweden)

    Lilik Eka Radiati

    2012-02-01

    Full Text Available Gouda cheeses were coated with different coating materials consist of pliol, beeswax, and beeswax containing different concentration of propolis  by 0,2, 0,4 and 0,8%  and stored  during  ripening at 10oC period. The result showed that no different of moisture, fat and protein content, hardness, pH value of cheese products. The hydrolysis process at maturity caused decreasing of  pH value. Added propolis in the coating material could inhibited  mould and yeast growth significantly. Key words:  Gouda Cheese, propolis, edible coating

  12. Children preferences of coloured fresh cheese prepared during an educational laboratory

    Directory of Open Access Journals (Sweden)

    Federica Tesini

    2015-12-01

    Full Text Available Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educational activities are important to increase scientific knowledge and awareness. The cheese-making educational laboratory described herein involved children, adolescents, and their parents/teachers in the preparation of fresh and naturally-coloured cheeses. At the end of the activity, both the colour preference and possible relation between preference and colour of cheese prepared were investigated administering a short questionnaire.

  13. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.

    Science.gov (United States)

    Ruggirello, Marianna; Cocolin, Luca; Dolci, Paola

    2016-10-01

    The presence of Lactococcus lactis, commonly employed as starter culture, was, recently, highlighted and investigated during late cheese ripening. Thus, the main goal of the present study was to assess the persistence and viability of this microorganism throughout manufacturing and ripening of model cheeses. Eight commercial starters, constituted of L. lactis subsp. lactis and L. lactis subsp. cremoris, were inoculated in pasteurized milk in order to manufacture miniature cheeses, ripened for six months. Samples were analysed at different steps (milk after inoculum, curd after cutting, curd after pressing and draining, cheese immediately after salting and cheese at 7, 15, 30, 60, 90, 120, 150 and 180 days of ripening) and submitted to both culture-dependent (traditional plating on M17) and -independent analysis (reverse transcription-quantitative PCR). On the basis of direct RNA analysis, L. lactis populations were detected in all miniature cheeses up to the sixth month of ripening, confirming the presence of viable cells during the whole ripening process, including late stages. Noteworthy, L. lactis was detected by RT-qPCR in cheese samples also when traditional plating failed to indicate its presence. This discrepancy could be explain with the fact that lactococci, during ripening process, enter in a stressed physiological state (viable not culturable, VNC), which might cause their inability to grow on synthetic medium despite their viability in cheese matrix. Preliminary results obtained by "resuscitation" assays corroborated this hypothesis and 2.5% glucose enrichment was effective to recover L. lactis cells in VNC state. The capability of L. lactis to persist in late ripening, and the presence of VNC cells which are known to shift their catabolism to peptides and amino acids consumption, suggests a possible technological role of this microorganism in cheese ripening with a possible impact on flavour formation. Copyright © 2016 Elsevier Ltd. All rights

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

    Directory of Open Access Journals (Sweden)

    Trost Eva

    2011-11-01

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

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

    Directory of Open Access Journals (Sweden)

    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.

  16. Effect of Incubation Time and Sucrose Addition on the Characteristics of Cheese Whey Yoghurt

    Science.gov (United States)

    Nurhartadi, E.; Utami, R.; Nursiwi, A.; Sari, A. M.; Widowati, E.; Sanjaya, A. P.; Esnadewi, E. A.

    2017-04-01

    The effect of incubation time and concentration of sucrose addition on the characteristics of cheese whey yogurt (lactic acid content, pH, total lactic acid bacteria, antioxidant activity, viscosity) and sensory characteristics (color, odor, flavor, consistency, and overalls) were investigated. The cheese whey yogurt fermentation process was carried out for 24h and 36h with the addition of sucrose 8, 10, and 12% (w/w) of total solid, respectively. The results showed that the lactic acid content, total lactic acid bacteria, antioxidant activity, and viscosity of cheese whey yogurt were affected by the incubation time and sucrose addition. The level of pH of yogurt which was incubated at 24h and 36h were relatively in the same levels, which were 4.51 up to 4.63. Due the sensory characteristic of cheese whey yogurt the panellists gave the high score for the cheese whey yogurt which was incubated at 24h and sucrose addition 12% (w/w) of total solid. The cheese whey yogurt has 0.41% lactic acid content; pH 4.51; 7.09 log total lactic acid bacteria cells / ml; 5.78% antioxidant activity; and 5.97 cP viscosity. The best sensory and physico-chemical characteristic of cheese whey yogurt was achieved by 24h incubation time and 12% concentration of sucrose addition.

  17. Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese.

    Science.gov (United States)

    Cao-Hoang, Lan; Chaine, Aline; Grégoire, Lydie; Waché, Yves

    2010-10-01

    A sodium caseinate film containing nisin (1000 IU/cm(2)) was produced and used to control Listeria innocua in an artificially contaminated cheese. Mini red Babybel cheese was chosen as a model semi-soft cheese. L. innocua was both surface- and in-depth inoculated to investigate the effectiveness of the antimicrobial film as a function of the distance from the surface in contact with the film. The presence of the active film resulted in a 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after one week of storage at 4 degrees C as compared to control samples. With regard to in-depth inoculated cheese samples, antimicrobial efficiency was found to be dependent on the distance from the surface in contact with the active films to the cheese matrix. The inactivation rates obtained were 1.1, 0.9 and 0.25 log CFU/g for distances from the contact surface of 1 mm, 2 mm and 3 mm, respectively. Our study demonstrates the potential application of sodium caseinate films containing nisin as a promising method to overcome problems associated with post-process contamination, thereby extending the shelf life and possibly enhancing the microbial safety of cheeses. 2010 Elsevier Ltd. All rights reserved.

  18. Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese

    Directory of Open Access Journals (Sweden)

    Antonela Marijan

    2014-09-01

    Full Text Available Determining the levels of biogenic amines in cheese except that it has significance for determining the nutritional value and hygienic accuracy, cheese as food can be used as a parameter to evaluate the conditions of production and/or ripening of products, and particularly in the selection of bacterial cultures. The purpose of this paper was to determine the effect of the ripening process on the amount of biogenic amines in cheese. For this purpose were conducted physico-chemical analysis, determination of biogenic amines and microbiological analysis. During the process of ripening Livno cheese from three different batches was taken one cheese from prime day and 9th, 20th, 29th, 50th, 60th and 105th day. From each cheese two samples were taken, one from the middle and one from the cheese rind. During 105th day of ripening Livno cheese, the presence of triptamin, ß-feniletlamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine were determinated. The maximum total values of searched biogenic amines were found 105th day, in the middle 184.13 mg/kg and 76.26 mg/kg in the rind of cheese. With an indication that the largest share of value rep¬resent histamine with 43.9 % and tyramine with 38.2 % in the middle, respectively histamine with 31.6 % and tyramine with 31.5 % in the rind of cheese. The values of putrescine and spermine were in small ranges and they are not identified in all samples. The values of histamine and tyramine are almost a third more at 105th than 60th day. There was a significant difference between the middle and the rind of cheese in the values of biogenic amines. Correlation between biogenic amines and microorganisms has not been determined.

  19. 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.

  20. ANOMALOUS BLUE COLOURING OF MOZZARELLA CHEESE INTENTIONALLY CONTAMINATED WITH PIGMENT PRODUCING STRAINS OF PSEUDOMONAS FLUORESCENS

    Directory of Open Access Journals (Sweden)

    P. Sechi

    2011-04-01

    Full Text Available In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing water with strains of Pseudomonas fluorescens, although several expert raised the question of how to unequivocally link the blue coloring to the presence of the micro-organism. In an attempt to set-up a method to determine whether a given Pseudomonas spp. strain is responsible of the defect, an in vitro system for the evaluation of blue colouring of mozzarella cheese intentionally contaminated with strains of Pseudomonas fluorescens. was developed The system is aimed to ascertain whether P. fluorescens strains, isolated from mozzarella cheese with anomalous blue coloration, are able to reproduce the blue coloration under controlled experimental condition. 96 trials of experimental inoculation of mozzarella cheese in different preservation liquids, were conducted using various suspension of Pseudomonas spp. (P. fluorescens ATCC 13525, P. fluorescens CFBP 3150, one P. fluorescens field strain isolated from blue-colored mozzarella cheese and P. aeruginosa ATCC 10145 as positive control at different concentrations and incubated at different temperatures. Growth curve of all Pseudomonas spp. strains tested demonstrated that after three days of incubation the concentration was generally higher than 106 CFU/g of mozzarella cheese incubated in Tryptic Soy Broth (TSB, and higher than 105 CFU/g of mozzarella cheese incubated in preservation liquid. All mozzarella cheeses inoculated with the field strain of Pseudomonas fluorescens showed the characteristic anomalous blue coloration, which is often associated with Pseudomonas fluorescens contamination of water used during mozzarella cheesemaking. With the proposed system, which enabled a considerable amount of samples to be analysed under controlled experimental

  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. Prediction of the acid generating potential of coal mining spoils

    International Nuclear Information System (INIS)

    Monterroso, C.; Macias, F.

    1998-01-01

    The sulfide oxidation impact on mined land reclamation makes it necessary for mine spoils to be classified according to their acidifying potential. In this paper predictions were made of the acid generating potential of sulfide-containing spoils from the Puentes lignite mine (Galicia, NW Spain), and the limits of sulfur contents allowable for their storage in aerobic conditions, were established. Using samples of fresh spoils, analyses were made of the content and speciation of sulfur, pH was measured after oxidation of the sample with H 2 O 2 (pH of oxidation = pH OX ), and titration of the oxidation extract with 0.1N NaOH to pH = 7 was carried out (Net Acid Production = NAP). The total sulfur content (S T ) varied between 3%, with pyritic-S being the most common form (> 80%). pH OX varied between 1.6 and 6.4 and NAP between 1.2 and 85.0 Kg-CaCO 3 t -1 . A high correlation was found between the NAP and the S T (r-0.98, p T > 0.15% cause high risks of mine-soil acidification, and create the need for large doses of CaCO 3 to be used on final surface of the mine dump. Use of fly ash, produced from the combustion of lignite, as an alternative to commercial lime is more effective in the control of acidity generated by spoils with high S T . 20 refs., 5 figs., 1 tab

  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. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

    Science.gov (United States)

    Gatti, Monica; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Mucchetti, Germano

    2014-02-01

    The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures. Copyright © 2014 American Dairy Science Association

  5. Identification of a particular cheese production by trace analysis with nuclear techniques

    Science.gov (United States)

    Salvini, A.; Stroppa, A.; Cagnazzo, M.; Pappalardo, P.; Borio, A.; Manera, S.

    2006-05-01

    The counterfeit of a product, in this case a type of cheese, is an economic damage for the trade-mark product. An identification of the product itself by quantification of trace elements could be done. Nuclear techniques are useful and give good results. Some elements are connected to the process so different productions could be identified. Thirty elements and 160 spectrums are analysed. The samples of the same kind of cheese come from different countries and different Italian producers (15 different productions).

  6. Identification of a particular cheese production by trace analysis with nuclear techniques

    International Nuclear Information System (INIS)

    Salvini, A; Stroppa, A; Cagnazzo, M; Pappalardo, P; Borio, A; Manera, S

    2006-01-01

    The counterfeit of a product, in this case a type of cheese, is an economic damage for the trade-mark product. An identification of the product itself by quantification of trace elements could be done. Nuclear techniques are useful and give good results. Some elements are connected to the process so different productions could be identified. Thirty elements and 160 spectrums are analysed. The samples of the same kind of cheese come from different countries and different Italian producers (15 different productions)

  7. Methane production from cheese whey

    Energy Technology Data Exchange (ETDEWEB)

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

    1988-01-01

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

  8. Socioeconomic diagnosis of cheese producers of Marajó, state of Pará, Brazil

    Directory of Open Access Journals (Sweden)

    Vitória Nazaré Costa Seixas

    2014-10-01

    Full Text Available The aim of this research was to diagnose the socioeconomic conditions of cheese producers from three municipalities of Marajó Island, Pará state, Brazil. Manufacture process, hygienic-sanitary conditions in handmade cheese production and its commercialization were some features analysed for both cream-type and butter-type cheeses. During the survey, conducted from March to September 2012 questionnaires were applied to ten Marajó’s cheese producers. The cheese fabrication was characterized as a handmade process, employing family labor, most over ten years of experience. The production has a small scale, uses rudimentary technologies, lacks proper infrastructure for the processing of the product and has unsatisfactory hygienic-sanitary conditions. Commercialization is mainly by direct sale on the ship that travels to Belém city, capital of Pará state. Interviewed producers showed good reception to knowledge that can improve quality of the product, but they need a better guidance. In this context, the transfer of information is essential to sustain the production of these cheeses and preserve local culture, contributing to the economic and social development of producers regions.

  9. Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

    Directory of Open Access Journals (Sweden)

    Sara Astegiano

    2014-08-01

    Full Text Available Traditional products and related processes must be safe to protect consumers’ health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B. Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (Aw] were performed as well. Shiga-toxin Escherichia coli, aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae, E.coli and coagulase-positive staphylococci (CPS were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and Aw values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and Aw are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.

  10. Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese.

    Science.gov (United States)

    Astegiano, Sara; Bellio, Alberto; Adriano, Daniela; Bianchi, Daniela Manila; Gallina, Silvia; Gorlier, Alessandra; Gramaglia, Monica; Lombardi, Giampiero; Macori, Guerrino; Zuccon, Fabio; Decastelli, Lucia

    2014-08-28

    Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (A w )] were performed as well. Shiga-toxin Escherichia coli , aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae , E.coli and coagulase-positive staphylococci (CPS) were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and A w values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and A w are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.

  11. Cheese consumption and prevalence of overweight and obesity in a Basque adult population: a cross-sectional study.

    Science.gov (United States)

    Alegría-Lertxundi, Iker; Rocandio Pablo, Ana; Arroyo-Izaga, Marta

    2014-02-01

    Studies have reported a negative association between dairy product consumption and weight status. However, not as much research has focused on cheese; therefore, the aim of this study was to study the association between cheese intake and overweight and obesity in a representative Basque adult population. A food frequency questionnaire (FFQ) was obtained from a random sample of 1081 adults (530 males and 551 females, 17-96 years old). Cheese consumption data were expressed as g/1000 kcal/day. The prevalence of overweight/obesity was higher in men (55.1%) than in women (35.4%) (p processed cheese demonstrated a higher prevalence of excess weight, compared with those with higher consumption. The confounding variables selected in multivariate analysis were: occupational status and age in both genders; and place of residence in men. In conclusion, negative associations were found between consumption of some types of cheese and overweight and obesity in this population.

  12. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.

    Science.gov (United States)

    Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet

    2016-10-03

    Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. Copyright © 2016 Elsevier B.V. All rights reserved.

  13. 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

  14. 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...

  15. Symbiont effect of Rhizobium bacteria and vesicular arbuscular mycorrhizal fungi on Pisum sativum in recultivated mine spoils

    Energy Technology Data Exchange (ETDEWEB)

    Biro, B.; Voros, I.; Kovespechy, K.; Szegi, J. (Hungarian Academy of Sciences, Budapest (Hungary). Soil Science and Agricultural Chemistry Research Institute)

    The frequency (F%) of spontaneous endomycorrhizal fungal infection (AMF) and the root modulation of Pisum sativum L, was studied after 8 and 15 years of recultivation in 4 soils (andesitic tuff yellow sand, yellow clay, and grey clay) disturbed by mining activities. The effects of Rhizobium inoculation and the interaction of both microsymbionts with plant production were also examined along with humus content and the humus stability coefficient, in the following variations: control, NPK fertilizer, NPK+lignite, NPK+straw and sewage sludge. Dump spoils originating from deep geological layers were poor in organic materials. After 12 years of recultivation, the humus content increased significantly. No such increase was noted in grey clay and the natural, brown forest soil used as an undisturbed (control) sample. The degradation of soils by mining brings about a decrease in the rhizobial and mycorrhizal population, so the number of spontaneous Rhizobium nodules is relatively low and does not influence the yield of peas. Inoculation with a selected effective strain of Rhizobium leguminosarum bv. viceae, however, enhanced dry matter production in these microbiologically degraded soils. Although the frequency of AMF infection was also higher after rhizobial inoculation, no positive correlation was found between dry matter production of peas and the F% of AMF. Spoils treated with lignite, straw, and sewage sludge had an especially high level of spontaneous mycorrhizal populations, indicating that organic materials had a favorable effect on the recultivation processes and fertility of mine spoils.

  16. 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...

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

    Science.gov (United States)

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

    2014-03-26

    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 produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. The metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01 was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period. These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.

  18. 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...

  19. 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)

  20. Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

    Directory of Open Access Journals (Sweden)

    Pınar Balkir

    2011-09-01

    Full Text Available Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05. Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05.

  1. 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.

  2. CHARACTERISTICS OF THE TEPEQUE CHEESE FROM “LA TIERRA CALIENTE” OF THE STATE OF MICHOACÁN: A CHEESE PRODUCED IN AN INTENSIVE SILVOPASTORAL SYSTEM

    Directory of Open Access Journals (Sweden)

    A.D. Solís Méndez

    2013-08-01

    Full Text Available The objective of the present work is to describe the characteristics of the Tepeque cheese from “La Tierra Caliente” of the State of Michoacán, Mexico. Its region of origin, manufacturing process, physico-chemical and microbiological characteristics, were investigated. In addition the changes that occurred in the milk and cheese due to the introduction of a feeding system based on the use of an intensive silvo-pastoral system (ISPS were described. The methodological approach consisted of field visits for data collection, semi-structured interviews to farmers in order to know the milk production systems and the cheese elaboration process. The physical (pH and density and chemical characteristics (protein, fat, lactose, non fat solids and added water of the milk used to elaborate the Tepeque cheese were determined. For the cheese the protein, fat, salt, moisture and ash contents and the pH were determined. The microbiological characteristics were determined for both milk and cheese, these included presence of mesophilic bacteria coliforms bacteria, yeast, fungus, Listeria spp. and Staphylococcus aureus. The field study was carried out in 2010; it was divided in two experimental periods of six months each, named rainfall season and dry season. Fifteen milk-cheese producers were sampled, eight of them practice the traditional milk production systems and seven the ISPS. It was observed that the Tepeque cheese is a dairy product of excellent quality from the point of view of its main nutritional components, it is made with good quality milk too and it has a long history and great tradition that is older than 300 years. On the other hand, the cheese elaborated with milk from the ISPS had higher fat content (P0.05. Finally, it was observed that the sanitary characteristics of the milk and cheese were deficient in both systems; this problem is attenuated with the maturing process of cheese since as the cheese matures the number of

  3. Kinetic Behavior of on Various Cheeses under Constant and Dynamic Temperature

    Directory of Open Access Journals (Sweden)

    K. Kim

    2014-07-01

    Full Text Available In this study, we developed kinetic models to predict the growth of pathogenic Escherichia coli on cheeses during storage at constant and changing temperatures. A five-strain mixture of pathogenic E. coli was inoculated onto natural cheeses (Brie and Camembert and processed cheeses (sliced Mozzarella and sliced Cheddar at 3 to 4 log CFU/g. The inoculated cheeses were stored at 4, 10, 15, 25, and 30°C for 1 to 320 h, with a different storage time being used for each temperature. Total bacteria and E. coli cells were enumerated on tryptic soy agar and MacConkey sorbitol agar, respectively. E. coli growth data were fitted to the Baranyi model to calculate the maximum specific growth rate (μmax; log CFU/g/h, lag phase duration (LPD; h, lower asymptote (log CFU/g, and upper asymptote (log CFU/g. The kinetic parameters were then analyzed as a function of storage temperature, using the square root model, polynomial equation, and linear equation. A dynamic model was also developed for varying temperature. The model performance was evaluated against observed data, and the root mean square error (RMSE was calculated. At 4°C, E. coli cell growth was not observed on any cheese. However, E. coli growth was observed at 10°C to 30°C with a μmax of 0.01 to 1.03 log CFU/g/h, depending on the cheese. The μmax values increased as temperature increased, while LPD values decreased, and μmax and LPD values were different among the four types of cheese. The developed models showed adequate performance (RMSE = 0.176–0.337, indicating that these models should be useful for describing the growth kinetics of E. coli on various cheeses.

  4. Kinetic Behavior of Escherichia coli on Various Cheeses under Constant and Dynamic Temperature.

    Science.gov (United States)

    Kim, K; Lee, H; Gwak, E; Yoon, Y

    2014-07-01

    In this study, we developed kinetic models to predict the growth of pathogenic Escherichia coli on cheeses during storage at constant and changing temperatures. A five-strain mixture of pathogenic E. coli was inoculated onto natural cheeses (Brie and Camembert) and processed cheeses (sliced Mozzarella and sliced Cheddar) at 3 to 4 log CFU/g. The inoculated cheeses were stored at 4, 10, 15, 25, and 30°C for 1 to 320 h, with a different storage time being used for each temperature. Total bacteria and E. coli cells were enumerated on tryptic soy agar and MacConkey sorbitol agar, respectively. E. coli growth data were fitted to the Baranyi model to calculate the maximum specific growth rate (μ max; log CFU/g/h), lag phase duration (LPD; h), lower asymptote (log CFU/g), and upper asymptote (log CFU/g). The kinetic parameters were then analyzed as a function of storage temperature, using the square root model, polynomial equation, and linear equation. A dynamic model was also developed for varying temperature. The model performance was evaluated against observed data, and the root mean square error (RMSE) was calculated. At 4°C, E. coli cell growth was not observed on any cheese. However, E. coli growth was observed at 10°C to 30°C with a μ max of 0.01 to 1.03 log CFU/g/h, depending on the cheese. The μ max values increased as temperature increased, while LPD values decreased, and μ max and LPD values were different among the four types of cheese. The developed models showed adequate performance (RMSE = 0.176-0.337), indicating that these models should be useful for describing the growth kinetics of E. coli on various cheeses.

  5. Yield of acid curd cheese produced from cow's milk from different lactation periods.

    Science.gov (United States)

    Salamończyk, Ewa; Młynek, Krzysztof; Guliński, Piotr; Zawadzka, Wiesława

    2017-01-01

    Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (“cheese expenditure”) is an important parameter of providing   a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production. The aim of the study was to determine the influence of the lactation period (from standard lactation; extended lactation phase) on the performance of the acid curd cheese. the relation- ship between total protein content and acidity of fresh milk collected in two separate periods of lactation on the yield of acid cheese was also evaluated. The study included 1384 samples of milk collected from Polish Holstein-Friesian cows, the Black-White variety. The basic chemical composition of fresh milk and acid-curd cheese produced in the laboratory were analyzed. The cheese milk yield was evaluated on the basis of the quantity of the re- sulting curd mass. According to our estimates, under laboratory conditions an average of 100 kg of milk per cow in population produced an estimated 20.1 kg of curd cheese. The basic chemical composition of raw milk, which was diverse in terms of the period of lactation, showed a higher dry matter, fat and protein content in milk acquired during the extension phase of lactation compared to the milk of standard lactation. It has been found that the lower titratable acidity of fresh milk appeared with a higher yield of cheese curd. This difference was between 1.76 kg (with milk from cows milked during the extended lactation phase) to 2.72 kg from 100 kg of cheese milk (milk with the standard lactation). Thus, the optimum level of titratable acidity of milk for cheese yield is 6.0–7.5

  6. Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

    Directory of Open Access Journals (Sweden)

    Giane Helenita Pontarolo

    2017-05-01

    Full Text Available The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31 and 64.52% (20/31 of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31 and 48.39% (15/31 of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31 and 51.61% (16/31 of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31 and 6.45% (2/31 of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven

  7. 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...

  8. 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.

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

    Science.gov (United States)

    Paul, M; Van Hekken, D L

    2011-05-01

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

  10. Listeriosis Outbreaks in British Columbia, Canada, Caused by Soft Ripened Cheese Contaminated from Environmental Sources

    Science.gov (United States)

    Wilcott, Lynn; Naus, Monika

    2015-01-01

    Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant's water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant's open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence. PMID:25918702

  11. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.

    Science.gov (United States)

    Nguyen, Hanh T H; Ong, Lydia; Lopez, Christelle; Kentish, Sandra E; Gras, Sally L

    2017-12-01

    Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the microstructure and physicochemical properties of both laboratory and commercially produced high moisture buffalo Mozzarella cheeses were investigated and compared to high moisture bovine products. Buffalo and bovine Mozzarella cheeses were found to significantly differ in their microstructure, chemical composition, organic acid and proteolytic profiles but had similar hardness and meltability. The buffalo cheeses exhibited a significantly higher ratio of fat to protein and a microstructure containing larger fat patches and a less dense protein network. Liquid chromatography mass spectrometry detected the presence of only β-casein variant A2 and a single β-lactoglobulin variant in buffalo products compared to the presence of both β-casein variants A1 and A2 and β-lactoglobulin variants A and B in bovine cheese. These differences arise from the different milk composition and processing conditions. The differences in microstructure and physicochemical properties observed here offer a new approach to identify the sources of milk used in commercial cheese products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Listeriosis Outbreaks in British Columbia, Canada, Caused by Soft Ripened Cheese Contaminated from Environmental Sources

    Directory of Open Access Journals (Sweden)

    Lorraine McIntyre

    2015-01-01

    Full Text Available Soft ripened cheese (SRC caused over 130 foodborne illnesses in British Columbia (BC, Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m., an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant’s water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant’s open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence.

  13. Evaluation of Coagulase-Positive Staphylococcus Aureus Contamination in Lighvan Cheese on Retail Stores

    Directory of Open Access Journals (Sweden)

    Ali Salehi

    2014-03-01

    Full Text Available Background: Staphylococcus aureus is a Gram-positive, non-sporulated, lack of capsule, immovable, aerobic and anaerobic and able to tolerate high levels of salt (up to 15 percent. Therefore, foods containing salt provides an ideal environment for bacterial growth. It is also one of the most important bacterial born of spoilable food products, especially in dairy products. Lighvan traditional cheese is consumed in many regions of Iran, especially consumption of these cheeses is very high in Tehran which in the manufacture of such cheeses, the unpasteurized and raw milk is used and the sanitary conditions during processing and subsequent storage are low. So, considering the importance of this issue in the release of poisoning, the coagulase-positive Staphylococcus aureus contamination in Lighvan cheese on Retail Stores was evaluated. Materials and Methods: In order to perform this study, 22 samples of traditional Lighvan cheese were collected randomly from Tehran stores and according to Iran national standards and by using of bird-parker, Cook Meat cultures and coagulase test were evaluated. Results: Total of 22 samples, 14 samples (63/6% were contaminated by S. aureus over standard and 5 (22/7% were contaminated with Staphylococcus aureus coagulase positive. Conclusion: This study demonstrated that sanitary conditions should be observed during the production and Use of pasteurized milk in cheese production.

  14. Reclamation of colliery mine spoil founded on natural succession

    International Nuclear Information System (INIS)

    Jochimsen, M.E.A.

    1996-01-01

    Reclamation of derelict land is of great concern for industrial countries. Technically produced and biologically inactive soils are said to be hostile to plants. Therefore, great effort is applied, in order to reintegrate them into the landscape. Ordinarily plant settlement starts with pioneer plants, especially herbs. Reafforestation, in this case, is an ecological misunderstanding. A method of mimicking natural succession including its ecological and economic advantages is described. The results of an applied experiment on virgin mine spoil with respect to species number, plant cover degree, and above ground phytomass production in the course of six years are reported in this paper. 12 refs., 4 figs

  15. Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky during ripening

    Directory of Open Access Journals (Sweden)

    Daniela Strnadová

    2012-01-01

    Full Text Available Olomouc cake of cheese (Olomoucké tvarůžky is smear-ripened cheese, which is produced from sour industrial curd. Brevibacterium linens, which are added during the production process, are reproducing and make gold-yellow smear cover. The aim of this work was to assess the chemical analysis of the quality of Olomouc cake of cheese. Changes in chemical composition were evaluated during different stages of production and at the same time it was detected whether changes in chemical composition during the manufacturing process are same in spring as well as in summer, without statistically significant differences. Dry matter of Olomouc cake of cheese was ranged from 35 % to 39 %. The increase of dry matter during production is evident, but these changes were in the most cases not statistically signifiant (P > 0.05. The value of titratable acidity of the cheese considerably changes during the manufacturing process, it has a decreasing tendency. Titratable acidity of cheese after shaping was 106.64 (136.12 SH and at the end of life it was 49.91 (65.06 SH. These changes were very highly statistically significant (P 0.05 in cheese from summer period. Content of salt is increased from 5.30 % to 5.98 %, respectively 6.10 %. In spring period the oposite changes in most cases occured (P 0.05.

  16. 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...

  17. 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...

  18. 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.

  19. Characterization of microflora in Latin-style cheeses by next-generation sequencing technology

    Directory of Open Access Journals (Sweden)

    Lusk Tina S

    2012-11-01

    Full Text Available Abstract Background Cheese contamination can occur at numerous stages in the manufacturing process including the use of improperly pasteurized or raw milk. Of concern is the potential contamination by Listeria monocytogenes and other pathogenic bacteria that find the high moisture levels and moderate pH of popular Latin-style cheeses like queso fresco a hospitable environment. In the investigation of a foodborne outbreak, samples typically undergo enrichment in broth for 24 hours followed by selective agar plating to isolate bacterial colonies for confirmatory testing. The broth enrichment step may also enable background microflora to proliferate, which can confound subsequent analysis if not inhibited by effective broth or agar additives. We used 16S rRNA gene sequencing to provide a preliminary survey of bacterial species associated with three brands of Latin-style cheeses after 24-hour broth enrichment. Results Brand A showed a greater diversity than the other two cheese brands (Brands B and C at nearly every taxonomic level except phylum. Brand B showed the least diversity and was dominated by a single bacterial taxon, Exiguobacterium, not previously reported in cheese. This genus was also found in Brand C, although Lactococcus was prominent, an expected finding since this bacteria belongs to the group of lactic acid bacteria (LAB commonly found in fermented foods. Conclusions The contrasting diversity observed in Latin-style cheese was surprising, demonstrating that despite similarity of cheese type, raw materials and cheese making conditions appear to play a critical role in the microflora composition of the final product. The high bacterial diversity associated with Brand A suggests it may have been prepared with raw materials of high bacterial diversity or influenced by the ecology of the processing environment. Additionally, the presence of Exiguobacterium in high proportions (96% in Brand B and, to a lesser extent, Brand C (46%, may

  20. 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.

  1. 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.

  2. Reestablishing natural succession on acidic mine spoils at high elevations: long-term ecological restoration

    Science.gov (United States)

    Ray W. Brown; Michael C. Amacher; Walter F. Mueggler; Janice Kotuby-Amacher

    2003-01-01

    Methods for restoring native plant communities on acidic mine spoils at high elevations were evaluated in a "demonstration area" in the New World Mining District of southern Montana. Research plots installed in 1976 were assessed for 22 years and compared with adjacent native reference plant communities. A 1.5-acre (0.61-ha) area of mine spoils was shaped and...

  3. Initial vesicular-arbuscular mycorrhizal development of slender wheatgrass on two amended mine spoils

    Energy Technology Data Exchange (ETDEWEB)

    Zak, J.C.; Parkinson, D. (University of Calgary, Calgary, AB (Canada). Dept. of Biology)

    1982-01-01

    The initial vesicular-arbuscular (VA) mycorrhizal development of slender wheatgrass on extracted oil-sands and subalpine coal-mine spoils, amended with either fertilizer, peat, or liquid sewage sludge, was examined. Plants were sampled at 2,6 and 10 weeks after plant emergence and the level of infection was expressed as length of mycorrhizal root per plant and length of root which contained arbuscules, vesicles, or only hyphae. Mycorrhizal infection of slender wheatgrass on the oil sands was limited to plants on the peat-amended spoil. Infection of plants on the peat-amended oil-sands spoil was detected by 2 weeks. Plants on the subalpine spoil were infected at 2 weeks only on the peat-amended spoil. While slender wheatgrass on the control and fertilizer-amended spoil developed mycorrhizae by 6 weeks, infection was not observed in plants on the sewage-amended spoil until 10 weeks. At 10 weeks, there were no significant differences in lengths of mycorrhizal root per plant among the amendments. Increased P levels in the fertilizer- and sewage-amended subalpine spoil did not suppress VA mycorrhizal development. 43 refs., 6 tabs.

  4. Revegetation of Alaskan coal mine spoils. Progress report

    Energy Technology Data Exchange (ETDEWEB)

    Mitchell, W W; Mitchell, G A; McKendrick, J D

    1980-05-23

    Activities initiated after the start of the revegetation project on Alaskan coal mine spoils on September 1, 1979 have consisted mainly of some fall plantings (dormant seedings) and soil and coal spoil samplings and analyses. Because of the late summer start for the project, only a limited amount of field work could be initiated in plant material studies. This consisted of a fall planting at the Usibelli mine site at Healy in interior Alaska. The planting was intended to test the efficacy of seeding in the frost period following the growing season, requiring the seed to remain dormant over winter and to germinate when conditions become favorable in late spring. It also was intended as a comparison of a number of different grasses. Thirty entries were seeded in three replications. Fifteen species of grasses and a clover were included in the trial. The site provided for the trial was on overburden material along a streambed. Among the entries were eight cultivars of introduced grasses, five cultivars of native Alaskan germplasm, one introduced clover cultivar, and sixteen experimental grasses mainly of Alaskan origin.

  5. Vegetational stabilization of uranium spoil areas, grants, New Mexico

    International Nuclear Information System (INIS)

    Kelley, N.E.

    1979-01-01

    Factors that could be detrimental to vegetative stabilization of uranium mine and mill waste material were examined. Physical and chemical analyses of materials from an open-pit uranium mine and material from three inactive mill tailing piles in New Mexico were performed. Analyses for selected trace elements in mill tailing material and associated vegetation from piles in New Mexico, Colorado, and Utah were also performed. Field and laboratory experiments identified problems associated with establishing vegetation on spoil material. Problems of uptake and concentration of toxic elements by plants growing on specific spoil material were also identified. Ecological observations in conjunction with physical and chemical analyses of specific geologic units, which form the overburden and waste dumps at the open-pit mine, identified a specific geologic material that, if segregated and placed on the surface of the dumps, would pose the least set of problems for a revegetation program. A pilot revegetation project verified that segregation and use of specific geologic material in the overburden could be utilized successfully and economically for reestablishment of native vegetation on mine waste material

  6. Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

    Directory of Open Access Journals (Sweden)

    Stefania Balzan

    2013-10-01

    Full Text Available Food is exposed to light during processing, packaging, distribution and retail storage, resulting in deterioration of the product quality. Milk and other dairy products are among the most sensitive due to the high content of riboflavin, vitamin B2, which is an efficient photosensitizer for oxidative processes. Photooxidation in cheese induces degradation of nutritional quality such as proteins, lipids, and vitamins. Moreover, it causes formation of off-flavours, off-odours and gradual bleaching. The objective of this study was to evaluate the effect of light exposition on sliced Asiago d’allevo cheese (lowland vs alpine aerobically packaged stored for 336 h under both fluorescent light and in the dark. Alpine cheese showed higher b* (P<0.001 and a* indexes (P<0.001 and also a higher lipid oxidation (P<0.01 than lowland one. Riboflavin content was significantly higher (P<0.001 in lowland cheese. Cheese samples exposed to the light were significantly lighter (P<0.001 than those exposed in the dark and they also showed a decrease in yellowness (P<0.001 and redness (P<0.001 as well as in riboflavin content (P<0.001. Lipid oxidation did not produce statistically significant change. Storage time significantly affected riboflavin content (P<0.001, TBARs (P<0.001 and cheese colour (P<0.001. Results suggest that light exposition had a pronounced effect on cheese characteristics.

  7. Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

    Science.gov (United States)

    Henning, D R; Baer, R J; Hassan, A N; Dave, R

    2006-04-01

    Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have

  8. 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.

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

    OpenAIRE

    Kubo, MTK; Maus, D; Xavier, AAO; Mercadante, AZ; Viotto, WH

    2013-01-01

    The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine...

  10. Farm to Fork Quantitative Risk Assessment of Listeria monocytogenes Contamination in Raw and Pasteurized Milk Cheese in Ireland.

    Science.gov (United States)

    Tiwari, Uma; Cummins, Enda; Valero, Antonio; Walsh, Des; Dalmasso, Marion; Jordan, Kieran; Duffy, Geraldine

    2015-06-01

    The objective of this study was to model and quantify the level of Listeria monocytogenes in raw milk cheese (RMc) and pasteurized milk cheese (PMc) from farm to fork using a Bayesian inference approach combined with a quantitative risk assessment. The modeling approach included a prediction of contamination arising from the farm environment as well from cross-contamination within the cheese-processing facility through storage and subsequent human exposure. The model predicted a high concentration of L. monocytogenes in contaminated RMc (mean 2.19 log10 CFU/g) compared to PMc (mean -1.73 log10 CFU/g). The mean probability of illness (P1 for low-risk population, LR) and (P2 for high-risk population, HR, e.g., immunocompromised) adult Irish consumers following exposure to contaminated cheese was 7 × 10(-8) (P1 ) and 9 × 10(-4) (P2 ) for RMc and 7 × 10(-10) (P1 ) and 8 × 10(-6) (P2 ) for PMc, respectively. In addition, the model was used to evaluate performance objectives at various stages, namely, the cheese making and ripening stages, and to set a food safety objective at the time of consumption. A scenario analysis predicted various probabilities of L. monocytogenes contamination along the cheese-processing chain for both RMc and PMc. The sensitivity analysis showed the critical factors for both cheeses were the serving size of the cheese, storage time, and temperature at the distribution stage. The developed model will allow food processors and policymakers to identify the possible routes of contamination along the cheese-processing chain and to reduce the risk posed to human health. © 2015 Society for Risk Analysis.

  11. Evolution of the Microbiological Profile of Vacuum-Packed Ricotta Salata Cheese During Shelf-Life.

    Science.gov (United States)

    Casti, Daniele; Scarano, Christian; Pala, Carlo; Cossu, Francesca; Lamon, Sonia; Spanu, Vincenzo; Ibba, Michela; Mocci, Anna Maria; Tedde, Francesco; Nieddu, Gavino; Spanu, Carlo; De Santis, Enrico Pietro Luigi

    2016-04-19

    Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed ricotta salata cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed ricotta salata cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as Listeria monocytogenes and Bacillus cereus were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g -1 on the rind and between 2.95±0.68 and 4.27±1.10 CFU g -1 in the inner paste, while Enterobacteriaceae ranged between 4.22±0.66 and 5.30±0.73 CFU g -1 on the rind and 3.13±1.80 and 2.80±0.88 CFU g -1 in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, ricotta salata cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and Enterobacteriaceae observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.

  12. Spoiling of radiation zeros at the one-loop level and infrared finiteness

    International Nuclear Information System (INIS)

    Laursen, M.L.; Samuel, M.A.; Sen, A.

    1983-01-01

    We consider the amplitude for the radiative decay W - →phi 1 phi 2 #betta# (scalar quarks) including one-loop gluon corrections. We study this process to see if the amplitude (radiation) zeros found in lowest order survive at the one-loop level. The subset of diagrams containing self-mass insertions preserves the zero. Seagull types are shown to have a violation which is similar to kappanot =1. Triangle and box diagrams spoil the zeros as they do in the case of a scalar W. However, the amplitude is completely free of any mass singularities in the classical null zone. We conjecture that this will remain true for spin-(1/2) quarks

  13. Tracing and inhibiting growth of Staphylococcus aureus in barbecue cheese production after product recall.

    Science.gov (United States)

    Johler, S; Zurfluh, K; Stephan, R

    2016-05-01

    Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. It is caused by ingestion of enterotoxins formed by Staphylococcus aureus during growth in the food matrix. Following a recall of barbecue cheese due to the detection of staphylococcal enterotoxins in Switzerland in July 2015, we analyzed the production process of the respective dairy. Although most cheese-making processes involve acidification to inhibit the growth of pathogenic bacteria, barbecue cheese has to maintain a pH >6.0 to prevent undesired melting of the cheese. In addition, the dairy decided to retain the traditional manual production process of the barbecue cheese. In this study, therefore, we aimed to (1) trace Staph. aureus along the barbecue cheese production process, and (2) develop a sustainable strategy to inhibit growth of Staph. aureus and decrease the risk of staphylococcal food poisoning without changing the traditional production process. To this end, we traced Staph. aureus in a step-wise blinded process analysis on 4 different production days using spa (Staphylococcus protein A gene) typing, DNA microarray profiling, and pulsed-field gel electrophoresis analysis. We subsequently selected a new starter culture and used a model cheese production including a challenge test assay to assess its antagonistic effect on Staph. aureus growth, as well as its sensory and technological implications. We detected Staph. aureus in 30% (37/124) of the collected samples taken from the barbecue cheese production at the dairy. This included detection of Staph. aureus in the final product on all 4 production days, either after enrichment or using quantitative detection. We traced 2 enterotoxigenic Staph. aureus strains (t073/CC45 and t282/CC45) colonizing the nasal cavity and the forearms of the cheesemakers to the final product. In the challenge test assay, we were able to show that the new starter culture inhibited growth of Staph. aureus while meeting

  14. Modeling the growth of Listeria monocytogenes in mold-ripened cheeses.

    Science.gov (United States)

    Lobacz, Adriana; Kowalik, Jaroslaw; Tarczynska, Anna

    2013-06-01

    This study presents possible applications of predictive microbiology to model the safety of mold-ripened cheeses with respect to bacteria of the species Listeria monocytogenes during (1) the ripening of Camembert cheese, (2) cold storage of Camembert cheese at temperatures ranging from 3 to 15°C, and (3) cold storage of blue cheese at temperatures ranging from 3 to 15°C. The primary models used in this study, such as the Baranyi model and modified Gompertz function, were fitted to growth curves. The Baranyi model yielded the most accurate goodness of fit and the growth rates generated by this model were used for secondary modeling (Ratkowsky simple square root and polynomial models). The polynomial model more accurately predicted the influence of temperature on the growth rate, reaching the adjusted coefficients of multiple determination 0.97 and 0.92 for Camembert and blue cheese, respectively. The observed growth rates of L. monocytogenes in mold-ripened cheeses were compared with simulations run with the Pathogen Modeling Program (PMP 7.0, USDA, Wyndmoor, PA) and ComBase Predictor (Institute of Food Research, Norwich, UK). However, the latter predictions proved to be consistently overestimated and contained a significant error level. In addition, a validation process using independent data generated in dairy products from the ComBase database (www.combase.cc) was performed. In conclusion, it was found that L. monocytogenes grows much faster in Camembert than in blue cheese. Both the Baranyi and Gompertz models described this phenomenon accurately, although the Baranyi model contained a smaller error. Secondary modeling and further validation of the generated models highlighted the issue of usability and applicability of predictive models in the food processing industry by elaborating models targeted at a specific product or a group of similar products. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Yield and quality of brine-ripened cheeses, production from the milk of jersey and Simmental cows

    Directory of Open Access Journals (Sweden)

    Zh.T. Chitchyan

    2016-06-01

    Full Text Available Research has been conducted in Lusadzor community of Tavoush province in Armenia to determine the processability of milk samples collected from Jersey and Simmental cows for cheese manufacturing. The chemical composition as well as physical–chemical and technological parameters of the milk samples have been analyzed experimentally. In addition, the researchers estimated physical, chemical and organoleptic parameters as well as the yield of the cheese produced from the bulk milk collected from Jersey and Simmental cows. The results of the research proved that the milk samples collected from Jersey and Simmental cows possess the necessary physical–chemical and technological properties and can be used as high-quality raw material for manufacturing brine-ripened (pickled cheese. The highest content of dry matter, observed in the milk collected from Jersey cows, stemmed from the high contents of fat, protein and minerals. The content of lactose (milk sugar and physical characteristics (density, freezing temperature did not vary significantly across the samples. The rennet clots formed in the milk collected from Jersey cows were characterized by higher structural–mechanical parameters and syneresis. Jersey milk possesses the qualitative characteristics that best contribute to high cheese yield, which allows for the most efficient cheese production. Cheese manufactured from Jersey milk is distinguished by less water content, higher fat and protein contents and higher organoleptic indicators, which all together improve the quality of cheese turning it into a highly competitive product.

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

    Directory of Open Access Journals (Sweden)

    Bhagya. R. Yeluri Jonnala

    2018-05-01

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

  17. Determination of endogenous concentrations of nitrites and nitrates in different types of cheese in the United States: method development and validation using ion chromatography.

    Science.gov (United States)

    Genualdi, Susan; Jeong, Nahyun; DeJager, Lowri

    2018-04-01

    Nitrites and nitrates can be present in dairy products from both endogenous and exogenous sources. In the European Union (EU), 150 mg kg - 1 of nitrates are allowed to be added to the cheese milk during the manufacturing process. The CODEX General Standard for Food Additives has a maximum permitted level of 50 mg kg - 1 residue in cheese, while in the United States (U.S.) nitrates are unapproved for use as food additives in cheese. In order to be able to investigate imported cheeses for nitrates intentionally added as preservatives and the endogenous concentrations of nitrates and nitrites present in cheeses in the U.S. marketplace, a method was developed and validated using ion chromatography with conductivity detection. A market sampling of cheese samples purchased in the Washington DC metro area was performed. In 64 samples of cheese, concentrations ranged from below the method detection limit (MDL) to 26 mg kg - 1 for nitrates and no concentrations of nitrites were found in any of the cheese samples above the MDL of 0.1 mg kg - 1 . A majority of the samples (93%) had concentrations below 10 mg kg - 1 , which indicate the presence of endogenous nitrates. The samples with concentrations above 10 mg kg - 1 were mainly processed cheese spread, which can contain additional ingredients often of plant-based origin. These ingredients are likely the cause of the elevated nitrate concentrations. The analysis of 12 additional cheese samples that are liable to the intentional addition of nitrates, 9 of which were imported, indicated that in this limited study, concentrations of nitrate in the U.S.-produced cheeses did not differ from those in imported samples.

  18. Biogenic amines in Italian Pecorino cheese

    Directory of Open Access Journals (Sweden)

    Maria eSchirone

    2012-05-01

    Full Text Available The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (approximately 53.727t of production. Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes' milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or thermized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA. Several factors can contribute to the qualitative and quantitative profiles of BA’s in Pecorino cheese such as environmental hygienic conditions, pH, salt concentration, aw, fat content, pasteurization of milk, decarboxylase microorganisms, starter cultures, temperature and time of ripening, storage, part of the cheese (core, edge and the presence of cofactor. Generally, the total content of BA’s can range from about 100-2400 mg/kg, with a prevalence of toxicologically important BA’s, tyramine and histamine. The presence of BA in Pecorino cheeses is becoming increasingly important to consumers and cheese-maker alike, due to the potential threats of toxicity to humans and consequent trade implications.

  19. Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland

    Directory of Open Access Journals (Sweden)

    Jolanta G. Rola

    2016-03-01

    Full Text Available This paper describes the results of a 3-year study on the prevalence, enterotoxinogenicity and resistance to antimicrobials of S. aureus isolated on dairy farms with small scale production of raw cow milk cheeses. The samples of raw milk, semi-finished products and the final products as well as swabs were collected between 2011 and 2013 from nine dairy farms in Poland. A total of 244 samples were examined, of which 122 (50.0% were contaminated with S. aureus including 18 of 26 (69.2% mature cheese samples with log10 CFU g−1 between <1- and 7.41. In swabs collected from the staff and production environment the highest contamination rate with coagulase positive staphylococci (CPS was detected on hands of cheese makers (4.34 log10 CFU/swab. None of the cheese samples contaminated with CPS contained staphylococcal enterotoxins (SEs. However, 55 of 122 (45.1% S. aureus isolates possessed SEs genes, mainly (26 of 55; 47.3% a combination of the sed, sej and ser genes. Furthermore, the sep (15 of 55; 27.3% as well as seg and sei (9 of 55; 16.4% genes were also identified. The remaining S. aureus isolates possessed the sea gene (one isolate, the combination of sec, seg and sei (three isolates as well as the sed, sej, sep and ser markers together (one CPS. Resistance to penicillin (62 of 122 isolates; 50.8% was the most common among the tested isolates. Some CPS were also resistant to chloramphenicol (7; 5.7% and tetracycline (5; 4.1%. The obtained results indicated that the analyzed cheeses were safe for consumers. To improve the microbiological quality of traditional cheese products more attention should be paid to animal welfare and hygiene practices during the process of cheese manufacturing in some dairy farms.

  20. The Lactose and Galactose Content of Cheese Suitable for Galactosaemia: New Analysis.

    Science.gov (United States)

    Portnoi, P A; MacDonald, A

    2016-01-01

    The UK Medical Advisory Panel of the Galactosaemia Support Group report the lactose and galactose content of 5 brands of mature Cheddar cheese, Comte and Emmi Emmental fondue mix from 32 cheese samples. The Medical Advisory Panel define suitable cheese in galactosaemia to have a lactose and galactose content consistently below 10 mg/100 g. A total of 32 samples (5 types of mature Cheddar cheese, Comte and "Emmi Swiss Fondue", an emmental fondue mix) were analysed by high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) technology used to perform lactose and galactose analysis. Cheddar cheese types: Valley Spire West Country, Parkham, Lye Cross Vintage, Lye Cross Mature, Tesco West Country Farmhouse Extra Mature and Sainsbury's TTD West Country Farmhouse Extra Mature had a lactose and galactose content consistently below 10 mg/100 g (range <0.05 to 12.65 mg). All Comte samples had a lactose content below the lower limit of detection (<0.05 mg) with galactose content from <0.05 to 1.86 mg/100 g; all samples of Emmi Swiss Fondue had lactose below the lower limit of detection (<0.05 mg) and galactose between 2.19 and 3.04 mg/100 g. All of these cheese types were suitable for inclusion in a low galactose diet for galactosaemia. It is possible that the galactose content of cheese may change over time depending on its processing, fermentation time and packaging techniques.

  1. Accumulation of some metals by legumes and their extractability from acid mine spoils

    International Nuclear Information System (INIS)

    Taylor, R.W.; Ibeabuchi, I.O.; Sistani, K.R.; Shuford, J.W.

    1992-01-01

    A greenhouse study was conducted to investigate the growth (dry matter yield) of selected legume cover crops; phytoaccumulation of metals such as Zn, Mn, Pb, Cu, Ni, and Al; the extractability of heavy metals from three different Alabama acid mine spoils. The spoils were amended based on soil test recommended levels of N, P, K, Ca and Mg prior to plant growth. Metals were extracted by three extractants (Mehlich 1, DTPA, and 0.1 M HCl) and values correlated with their accumulation by the selected legumes. Among the cover crops, kobe lespedeza Lespedeza striata (Thung.) Hook and Arn, sericea lespedeza Lespedeza cuneata (Dum.) G. Don, and red clover (Trifolium pratense L.) did not survive the stressful conditions of the spoils. However, cowpea (Vigna unguiculata L.) followed by 'Bragg' soybean Glycine max (L.) Merr. generally produced the highest dry matter yield while accumulating the largest quantity of metals, except Al, from spoils. The extractability of most metals from the spoils was generally in the order of: 0.1 MHCl > DTPA. Mehlich 1 did not extract Pb and 0.1 M HCl did not extract Ni, whereas DTPA extracted all the metals in a small amount relative to HCl and Mehlich 1. All the extractants were quite effective in removing plant-available Zn from the spoils. In general, the extractants' ability to predict plant-available metals depended on the crop species, spoil type, and extractant used. 28 refs., 4 tabs

  2. Selenium transformation in coal mine spoils: Its environmental impact assessment

    Energy Technology Data Exchange (ETDEWEB)

    Harness, J.; Atalay, A.; Koll, K.J.; Zhang, H.; Maggon, D.

    1991-12-31

    The objective of this program was to conduct an environmental impact assessment study for selenium from coal mine spoils. The use of in-situ lysimetry to predict selenium speciation, transformation, and mobility under natural conditions was evaluated. The scope of the study was to construct and test field-scale lysimeter and laboratory mini-column to assess mobility and speciation of selenium in coal mine overburden and soil systems; to conduct soil and groundwater sampling throughout the state of Oklahoma for an overall environmental impact assessment of selenium; and to conduct an in-depth literature review on the solubility, speciation, mobility, and toxicity of selenium from various sources. Groundwater and surface soil samples were also collected from each county in Oklahoma. Data collected from the lysimeter study indicated that selenium in the overburden of the abandoned mine site was mainly found in the selenite form. The amount of selenite found was too low and immobile to be of concern to the environment. The spoil had equilibrated long enough (over 50 years) that most of the soluble forms of selenium have already been lost. Examination of the overburden indicated the presence of pyrite crystals that precipitated over time. The laboratory mini-column study indicated that selenite is quite immobile and remained on the overburden material even after leaching with dilute acid. Data from groundwater samples indicated that based on the current permissible level for selenium in groundwater (0.01 mg Se/L), Oklahoma groundwater is widely contaminated with the element. However, according to the new regulation (0.05 mg Se/L), which is to be promulgated in 1992, only 9 of the 77 counties in the state exceed the limit.

  3. Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese

    Directory of Open Access Journals (Sweden)

    Vincenzo Di Marco

    2010-01-01

    Full Text Available Changes in the microbial flora of “Caprino dei Nebrodi”, a raw goat’s milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4 samples were taken at day 0, 2, 15, and 30 of ripening. Also, samples of curd and milk used in the manufacturing process were analyzed. By the end of the ripening process (day 30, high log10 cfu/g were found for Lactobacilli (7.20, Lattococci (7.10, and Enterococci (7.00, whereas counts of Enterobacteriaceae (3.91, Escherichia coli (3.30, and Staphylococcus (3.89 were found to be lower. The study provides useful information on the microbiological properties of “Caprino dei Nebrodi” cheese, and the results obtained suggest that in order to increase the quality of this artisanal product, it is necessary to improve the sanitary conditions of milking and cheese-making. The study was intended as a preliminary step towards the isolation and identification of bacterial species found in this type of goat’s cheese.

  4. Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

    Directory of Open Access Journals (Sweden)

    Denise da Fontoura Prates

    2017-10-01

    Full Text Available ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS, Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler’s hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

  5. Control of superficial mould in Provolone Valpadana cheese with environmental treatments. Preliminary trials

    International Nuclear Information System (INIS)

    Corradini, C.; Innocente, N.

    2001-01-01

    The possibility of relying on technological systems as an alternative to the use of additives in controlling the development of surface mould was evaluated on Valpadana Provolone cheese made on an industrial scale. Experimental tests were performed to evaluate the effect of sanitising the environment with ultraviolet radiation of the dryer area instead of the classic method of fumigation, as well as the effectiveness of direct treatment of the cheese with UV radiation, in order to prevent contamination with mould. Monitoring at the dairy, as well as analyses of the cheese at different stages in the maturation process, revealed that treating the rooms with UV radiation was just as effective as fumigation in preventing the development of mould. Likewise, the direct treatment of the cheese with UV proved to be a valid alternative physical method to the use of surface chemical additives, although it was difficult to radiate uniformly over the whole cheese owing to the presence of shaded areas at the cords. Lastly, it was considered that the application of suitable plastic coatings, instead of paraffin, applied after the rind has formed, could also be used as alternative antifungus additives. In this case, it was observed that the use of the Plasticoat polymer led to a decrease in the humidity of the curd with respect to paraffin treatment, also affecting the maturation process [it

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

    Science.gov (United States)

    Almena-Aliste, Montserrat; Mietton, Bernard

    2014-02-01

    Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes and microorganisms; the composition of the fresh cheese; and the environmental conditions during aging. These factors determine and define not only the sensory quality of the final cheese product but also the vast diversity of cheeses produced worldwide. How we define and categorize cheese is a complicated matter. There are various approaches to cheese classification, and a global approach for classification and characterization is needed. We review current cheese classification schemes and the limitations inherent in each of the schemes described. While some classification schemes are based on microbiological criteria, others rely on descriptions of the technologies used for cheese production. The goal of this review is to present an overview of comprehensive and practical integrative classification models in order to better describe cheese diversity and the fundamental differences within cheeses, as well as to connect fundamental technological, microbiological, chemical, and sensory characteristics to contribute to an overall characterization of the main families of cheese, including the expanding world of American artisanal cheeses.

  7. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.

    Science.gov (United States)

    Batool, Maryam; Nadeem, Muhammad; Imran, Muhammad; Gulzar, Nabila; Shahid, Muhammad Qamar; Shahbaz, Muhammad; Ajmal, Muhammad; Khan, Imran Taj

    2018-04-11

    Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate. The ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T 2 ), 200 mg/kg vitamin E (T 3 ), 800 μg/kg selenium (T 4 ), 1200 μg/kg selenium (T 5 ), vitamin E 100 mg/kg + 800 μg/kg selenium (T 6 ) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T 7 ). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and

  8. 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.

  9. Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese.

    Science.gov (United States)

    Oh, Sangnam; Park, Mi-Ri; Ryu, Sangdon; Maburutse, Brighton; Kim, Ji-Uk; Kim, Younghoon

    2017-09-28

    MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per 200 mg/200 μl of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a timedependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs ( miR-93, miR-106a, miR-130, miR-155, miR-181a , and miR- 223 ) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223 , which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

  10. Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study

    OpenAIRE

    Tayab, Tabassum; Rai, Kavitha; Kumari, Vasantha; Thomas, Eapen

    2012-01-01

    ABSTRACT Aim: The aim was to evaluate the salivary pH reversal phenomenon by chewing paneer and processed cheese after a chocolate challenge. Materials and methods: Thirty caries-free children were randomly selected and divided into 2 groups: Control group was given processed cheese (Amul) and the experimental group was given paneer (Amul) after a chocolate challenge. After determining the resting salivary pH using GC pH strips, the subjects were asked to eat the test foods and salivary pH wa...

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

    African Journals Online (AJOL)

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

  12. Chemometrics approach to substrate development, case: semisyntetic cheese

    DEFF Research Database (Denmark)

    Nielsen, Per Væggemose; Hansen, Birgitte Vedel

    1998-01-01

    from food production facilities.The Chemometrics approach to substrate development is illustrated by the development of a semisyntetic cheese substrate. Growth, colour formation and mycotoxin production of 6 cheese related fungi were studied on 9 types of natural cheeses and 24 synthetic cheese......, the most frequently occurring contaminant on semi-hard cheese. Growth experiments on the substrate were repeatable and reproducible. The substrate was also suitable for the starter P. camemberti. Mineral elements in cheese were shown to have strong effect on growth, mycotoxin production and colour...... formation of fungi. For P. roqueforti, P. discolor, P. verrucosum and Aspergillus versicolor the substrate was less suitable as a model cheese substrate, which indicates great variation in nutritional demands of the fungi. Substrates suitable for studies of specific cheese types was found for P. roqueforti...

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

    African Journals Online (AJOL)

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

  14. Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects

    Directory of Open Access Journals (Sweden)

    Aspasia A. Chatzipaschali

    2012-09-01

    Full Text Available Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem. However, the potential production of biogas (methane, hydrogen or other marketable products with a simultaneous high COD reduction through appropriate treatment proves that cheese whey must be considered as an energy resource rather than a pollutant. The presence of biodegradable components in the cheese whey coupled with the advantages of anaerobic digestion processes over other treatment methods makes anaerobic digestion an attractive and suitable treatment option. This paper intends to review the most representative applications of anaerobic treatment of cheese whey currently being exploited and under research. Moreover, an effort has been made to categorize the common characteristics of the various research efforts and find a comparative basis, as far as their results are concerned. In addition, a number of dairy industries already using such anaerobic digestion systems are presented.

  15. Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

    Directory of Open Access Journals (Sweden)

    Jiří Mlček

    2013-01-01

    Full Text Available The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter were performed at monthly intervals up to the ripening age of 6 months. In total, 19 amino acids were analysed with infrared spectrometer using two different methods, either in the regime of reflectance in the integrating sphere of the apparatus or using a fibre optic apparatus with the fibre optic probe. Reference data based on high-performance liquid chromatography were used for calibration of the spectrophotometer. Calibration models were developed using a partial least square algorithm and tested by means of cross-validation. When measured with the integrating sphere and with the probe, the values of correlation coefficients ranged from 0.835 to 0.993 and from 0.739 to 0.995, respectively. Paired t-test did not show significant differences between the reference and predicted values (P < 0.05. The results of this new calibration method showed the possibility of near infrared technology for fast determination of free amino acids, which occur during the ripening of Edam cheese. The content of free amino acids allow us to prepare Edam cheese quickly and efficiently for sale or to prepare the material for processed cheese.

  16. Diets with high-fat cheese, high-fat meat, or carbohydrate on cardiovascular risk markers in overweight postmenopausal women

    DEFF Research Database (Denmark)

    Thorning, Tanja Kongerslev; Raziani, Farinaz; Bendsen, Nathalie Tommerup

    2015-01-01

    BACKGROUND: Heart associations recommend limited intake of saturated fat. However, effects of saturated fat on low-density lipoprotein (LDL)-cholesterol concentrations and cardiovascular disease risk might depend on nutrients and specific saturated fatty acids (SFAs) in food. OBJECTIVE: We explored...... the effects of cheese and meat as sources of SFAs or isocaloric replacement with carbohydrates on blood lipids, lipoproteins, and fecal excretion of fat and bile acids. DESIGN: The study was a randomized, crossover, open-label intervention in 14 overweight postmenopausal women. Three full-diet periods of 2-wk...... duration were provided separated by 2-wk washout periods. The isocaloric diets were as follows: 1) a high-cheese (96-120-g) intervention [i.e., intervention containing cheese (CHEESE)], 2) a macronutrient-matched nondairy, high-meat control [i.e., nondairy control with a high content of high-fat processed...

  17. 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...

  18. Assessment of workers' exposure to bioaerosols in a French cheese factory.

    Science.gov (United States)

    Simon, Xavier; Duquenne, Philippe

    2014-07-01

    concentrations of airborne culturable fungi, sometimes very high, throughout the manufacturing process. In addition to fungi, culturable bacteria and endotoxins are also present in the work atmosphere. All these microbial organisms thus contribute in a complex manner to total worker exposure. Despite the lack of both occupational exposure limit values and standardized measuring methods, our results suggest that an immunological risk may occur among workers, especially for cheese brushers, cheese washers, and packagers who are the most exposed workers in the factory. © The Author 2014. Published by Oxford University Press on behalf of the British Occupational Hygiene Society.

  19. 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

  20. 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 ...

  1. 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...

  2. 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

  3. Statistical Analysis of Industrial processed Cheese puffs ...

    African Journals Online (AJOL)

    Journal of Applied Sciences and Environmental Management. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 18, No 3 (2014) >. Log in or Register to get access to full text downloads.

  4. 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.

  5. 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.

  6. Heavy metal concentration in forage grasses and extractability from some acid mine spoils

    Energy Technology Data Exchange (ETDEWEB)

    Taylor, R.W.; Ibeabuchi, I.O.; Sistani, K.R.; Shuford, J.W. (Alabama A and M University, Normal (United States). Department of Plant and Soil Science)

    1993-06-01

    Laboratory and greenhouse studies were conducted on several forage grasses, bermudagrass ([ital Cynodon dactylon]), creeping red fescue ([ital Festuca rubra]), Kentucky 31-tall fescue ([ital Festuca arundinacea]), oat ([ital Avena sativa]), orchardgrass ([ital Dactylis glomerata]), perennial ryegrass ([ital Lolium perenne]), sorghum ([ital Sorghum bicolor]), triticale (X. [ital triticosecale Wittmack]), and winter wheat ([ital Triticum aestivum]) grown on three Alabama acid mine spoils to study heavy metal accumulation, dry matter yield and spoil metal extractability by three chemical extractants (Mehlich 1, DTPA, and 0.1 M HCl). Heavy metals removed by these extractants were correlated with their accumulation by several forage grasses. Among the forages tested, creeping red fescue did not survive the stressful conditions of any of the spoils, while orchard grass and Kentucky 31-tall fescue did not grow in Mulberry spoil. Sorghum followed by bermudagrass generally produced the highest dry matter yield. However, the high yielding bermudagrass was most effective in accumulating high tissue levels of Mn and Zn from all spoils (compared to the other grasses) but did not remove Ni. On the average, higher levels of metals were extracted from spoils in the order of 0.1 M HCl[gt] Mehlich 1[gt] DTPA. However, DTPA extracted all the metals from spoils while Mehlich 1 did not extract Pb and 0.1 M HCl did not extract detectable levels of Ni. All of the extractants were quite effective in determining plant available Zn from the spoils. For the other metals, the effective determination of plant availability depended on the crop, the extractant, and the metal in concert. 20 refs., 6 tabs.

  7. Identification of ecotype-specific marker genes for categorization of beer-spoiling Lactobacillus brevis.

    Science.gov (United States)

    Behr, Jürgen; Geissler, Andreas J; Preissler, Patrick; Ehrenreich, Armin; Angelov, Angel; Vogel, Rudi F

    2015-10-01

    The tolerance to hop compounds, which is mainly associated with inhibition of bacterial growth in beer, is a multi-factorial trait. Any approaches to predict the physiological differences between beer-spoiling and non-spoiling strains on the basis of a single marker gene are limited. We identified ecotype-specific genes related to the ability to grow in Pilsner beer via comparative genome sequencing. The genome sequences of four different strains of Lactobacillus brevis were compared, including newly established genomes of two highly hop tolerant beer isolates, one strain isolated from faeces and one published genome of a silage isolate. Gene fragments exclusively occurring in beer-spoiling strains as well as sequences only occurring in non-spoiling strains were identified. Comparative genomic arrays were established and hybridized with a set of L. brevis strains, which are characterized by their ability to spoil beer. As result, a set of 33 and 4 oligonucleotide probes could be established specifically detecting beer-spoilers and non-spoilers, respectively. The detection of more than one of these marker sequences according to a genetic barcode enables scoring of L. brevis for their beer-spoiling potential and can thus assist in risk evaluation in brewing industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Definition of rehabilitation strategies for pre-strip tertiary spoil at coal mines in central Queensland

    International Nuclear Information System (INIS)

    Bell, L.C.; Mulligan, D.R.; Mitchell, R.J.; Philp, M.W.; Roe, P.A.

    1994-01-01

    In the open-cut coal mines of central Queensland, the conventional dragline removal of overburden results in a spoil surface dominated by Permian sediments. In recent years, however, a number of mines have changed their coal exposure methods to include a pre-stripping operation to create a bench for the dragline up to 50 m below the surface. This approach has allowed economic coal recovery from greater depths, but, since this pre-strip material is being deposited on existing spoil piles, it has resulted in a major change in the type of spoil material on the surface. The aims of this project were, firstly, to define the characteristics of this pre-strip material that could cause problems for the establishment and growth of both introduced pasture grasses and native tree species, and secondly, to explore possible spoil amendments which could ameliorate some or all of these limitations. Analyses on the range of spoils included pH, EC and sodicity. Straw mulch also reduced the crust strength and was an effective means of improving vegetative establishment. A complementary field trial was established at Saraji mine in April 1991, and after 4 months, treatments which involved a 30 cm capping of soil on the spoil resulted in the highest densities of tree seedling

  9. Utilizing sediments from biological waste water treatment for spraying spoil banks

    Energy Technology Data Exchange (ETDEWEB)

    Bobrov, O G; Zaitsev, Yu S; Kessariiskii, Yu V

    1985-04-01

    Use of anaerobic sludge for prevention of spontaneous combustion of spoil banks consisting of coal and mine stones from underground coal mines and effects of sludge treatment on soil properties which influence spoil bank reclamation are discussed. Sludge from water treatment rich in organic matter (50 to 60%), nitrogen (2 to 5%), phosphorus anhydride (up to 2%), calcium oxide (up to 5%) and humus was used in the Donbass. A spoil bank consisted of sedimentary rocks (sandstones, limestones, shales, clays, mudstone) and coal (size 0 to 200 mm). Coal content ranged from 7-13%, sulfur content amounted to about 5%. Content of coal, sulfur and timber exceeded 20%. The spoil bank was treated with sludge suspension in water. Evaluations showed that the sludge treatment improved soil properties which influenced spoil bank reclamation. Humus content increased 7 to 16 times, content of nitrogen trioxide and phosphorus anhydride increased 10 to 50 times. Chemical activity of rocks forming the spoil bank declined 20 to 25%. Hazards of coal spontaneous combustion decreased. The results of investigations are shown in a table.

  10. Reforestation of bauxite mine spoils with Eucalyptus tereticornis Sm. seedlings inoculated with arbuscular mycorrhizal fungi

    Directory of Open Access Journals (Sweden)

    N. Krishnakumar

    2012-11-01

    Full Text Available Open cast mining for bauxite at Yercaud hills (India resulted indegradation of forest ecosystem and production of large quantities of waste rocks (called mine spoils. To ameliorate mine spoils, topsoil is used to spread over before the planting of tree species, conventional method as the topsoil has a good structure, water holding capacity and beneficial microbes like Arbuscular Mycorrhizal (AM fungi essential for plant growth.However, the use of top soil is expensive and in this study bauxite mine spoils were reforestated with AM fungi instead of it. The beneficial microbes AM fungi (Glomus aggregatum Schenck & Smith, G. fasciculatum(Thatcher Gerd. & Trappe emend. Walker & Koske, G. geosporum(Nicol. & Gerd. Walker were isolated, cultured and inoculated into the seedlings of Eucalyptus tereticornis Sm. and grown in bauxite mine spoils as potting medium under nursery conditions. Then, the biomass improved seedlings of E. tereticornis with inoculation of AM fungi were directly transplanted at bauxite mine spoils. After transplantation of the seedlings at bauxite mine spoils, the growth and survival rate were monitored for two years. The AM fungi inoculated seedlings of E. tereticornis showed 95% survival over the control seedlings and their growth was also significantlyhigher. Tissue nutrients (N, P, K were also found higher inAM fungi inoculated E. tereticornis than un inoculated control seedlings.

  11. Reforestation of Bauxite mine spoils with Eucalyptus tereticornis Sm. seedlings inoculated with Arbuscular mycorrhizal fungi

    Directory of Open Access Journals (Sweden)

    A. Karthikeyan

    2012-12-01

    Full Text Available Open cast mining for bauxite at Yercaud hills (India resulted in degradation of forest ecosystem and production of large quantities of waste rocks (called mine spoils. To ameliorate mine spoils, topsoil is used to spread over before the planting of tree species, conventional method as the topsoil has a good structure, water holding capacity and beneficial microbes like Arbuscular Mycorrhizal (AM fungi essential for plant growth. However, the use of top soil is expensive and in this study bauxite mine spoils were reforestated with AM fungi instead of it. The beneficial microbes AM fungi (Glomus aggregatum Schenck & Smith, G. fasciculatum (Thatcher Gerd. & Trappe emend. Walker & Koske, G. geosporum (Nicol. & Gerd. Walker were isolated, cultured and inoculated into the seedlings ofEucalyptus tereticornis Sm. and grown in bauxite mine spoils as potting medium under nursery conditions. Then, the biomass improved seedlings of E. tereticornis with inoculation of AM fungi were directly transplanted at bauxite mine spoils. After transplantation of the seedlings at bauxite mine spoils, the growth and survival rate were monitored for two years. The AM fungi inoculated seedlings ofE. tereticornis showed 95% survival over the control seedlings and their growth was also significantly higher. Tissue nutrients (N, P, K were also found higher in AM fungi inoculated E. tereticornis than un inoculated control seedlings. 

  12. 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...

  13. Quantificação de coliformes, Staphylococcus aureus e mesófilos presentes em diferentes etapas da produção de queijo frescal de leite de cabra em laticínios Enumeration of coliforms, Staphylococcus aureus and aerobic mesofilic bacteria throughout the manufacture process of a goat unripened cheese produced in a dairy plant

    Directory of Open Access Journals (Sweden)

    Simone Ulrich Picoli

    2006-03-01

    Full Text Available O objetivo do presente estudo foi acompanhar a produção de queijo frescal de leite de cabra, avaliando a qualidade higiênica do processamento pela quantificação de coliformes, S. aureus e mesófilos totais. A produção de três diferentes lotes de queijo foi acompanhada, sendo coletadas amostras de várias etapas do processamento. Além disso, amostras de queijo pertencente ao lote acompanhado foram coletadas na prateleira de um estabelecimento comercial durante seu período de validade. Os suabes coletados foram semeados em ágar sangue ovino; as amostras de água foram submetidas à Colimetria; as demais amostras foram submetidas à contagem de S. aureus, coliformes e mesófilos totais por meio de protocolos de rotina. Verificou-se que, apesar da pasteurização ter diminuído consideravelmente as populações microbianas presentes no leite cru, a falta de sanificação adequada de um equipamento que entrava em contato com o leite cru e que dá acesso ao tanque de coagulação, resultou na recontaminação da matéria-prima. Ao final do processamento, o queijo encontrava-se dentro dos padrões exigidos pela legislação, contudo a elevada contagem de mesófilos totais sugere que sejam melhoradas as medidas de sanitização durante o processamento, a fim de garantir a qualidade higiênica e uma maior vida de prateleira ao queijo produzido.The aim of this study was to evaluate the hygienic conditions throughout the manufacture process of a goat unripened cheese, using the enumeration of coliforms, S. aureus and aerobic mesofilic bacteria as indicators. The production of three different lots of cheese was followed, being collected samples throughout the processing steps. Furthermore, samples of cheese belonging to the same sampled lot were collected in the shelf of a commercial establishment throughout the shelf life period. Swabs were streaked onto blood agar plates; water samples were submitted to colimetric assays; all other samples were

  14. Phytoextraction from mine spoils: insights from New Caledonia.

    Science.gov (United States)

    Losfeld, Guillaume; Mathieu, Romain; L'Huillier, Laurent; Fogliani, Bruno; Jaffré, Tanguy; Grison, Claude

    2015-04-01

    Increasing pressure on mineral resources has drawn research efforts into innovative supply and recycling. Metal-rich biomass produced in phytoextraction recently proved an interesting starting material for green chemistry. It allows the production of new catalysts, referred to as ecocatalysts. Ecocatalysts provide increased yields in chemical production and increased regio- and chemo-selectivity, which result in high added value. This new approach to using metal-rich biomass could spur the development of phytoextraction, a technique considered promising for long, yet without credible economic outlets. In this regard, metallophyte biodiversity hotspots, such as New Caledonia, are of particular interest for biomass supply. Potential phytoextraction from mine spoils using two species endemic to New Caledonia is discussed here. Geissois pruinosa, a hypernickelophore, and Grevillea exul, a Mn accumulator, were selected for these original experiments. The results presented here 20 months after plantation of young trees from a nursery show the interest of the approach. Mean Ni concentrations of up to 1513 mg kg(-1) are reported in G. pruinosa, as well as 2000 mg kg(-1) Mn in G. exul. Concentrations of Ni and Mn in the leaves of each species appear to be correlated with leaf age. Plantation of these species may also ensure mine reclamation, and experiments were conducted with the principles of ecological restoration in mind adding a further dimension to the approach.

  15. 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....

  16. 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.

  17. [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.

  18. 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.

  19. Major defects in artisanal Minas cheese: a review

    Directory of Open Access Journals (Sweden)

    Denise Sobral

    2018-02-01

    Full Text Available The consumer’s preference for artisanal raw milk cheeses has been growing steadily, because of its taste intensity and variation compared to pasteurized cheese. The development of flavor and aroma in raw milk cheese is governed mainly by diversified endogenous microbiota and naturals milk enzymes. The weather, altitude, native pasture and others regional characteristics allow the artisanal Minas cheese to have a typical and unique flavor. However, most of artisanal cheeses are manufactured in a rudimentary way, following technologies used by their ancestor, and this fact can cause defects in cheeses, thus resulting in economic losses for producers. Many defects may be originated from the quality of milk for manufacture, as well as quality and quantity of the ingredients used, manufacturing and ripening procedures. In this review will be presented the major defects that arise specifically in artisanal cheeses, as well as their origins, prevention and repair.

  20. Mold Flora of Traditional Cheeses Produced in Turkey

    Directory of Open Access Journals (Sweden)

    Musa Yalman

    2016-11-01

    Full Text Available In our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. They are produced traditionally in Mediterrian, Central and Eastern Anatolia regions. Molds that grow spontaneously in cheeses could create public health risk because of their secondary metabolites. Penicillium spp. are the most isolated mold from these cheeses and Penicillium roqueforti is determined as the dominant species. Furthermore, Aspergillus, Alternaria, Mucor, Geotrichum, Cladosporium species have been isolated. It is very important to control the ripening conditions and starter strain selection since some strains were reported as mycotoxin producers. In this review, it has been tried to give general information about traditional production of mold-ripened cheese in Turkey and the mold flora found in traditional cheeses. In addition, public health risk of these cheeses is reported.

  1. Training small producers in Good Manufacturing Practices for the development of goat milk cheese

    Directory of Open Access Journals (Sweden)

    Adriana Noemí RAMÓN

    Full Text Available Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.

  2. Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

    Directory of Open Access Journals (Sweden)

    Popović Vranješ Anka

    2017-12-01

    Full Text Available Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM. Higher differences in milk fat content (minimum 3.25%, maximum 4.36% were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC and the somatic cell count (SCC in samples from most RAHs did not exceed the values specified in Regulation (EC 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

  3. Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.

    Science.gov (United States)

    Proulx, J; Hsu, L C; Miller, B M; Sullivan, G; Paradis, K; Moraru, C I

    2015-09-01

    Cheese products are susceptible to postprocessing cross-contamination by bacterial surface contamination during slicing, handling, or packaging, which can lead to food safety issues and significant losses due to spoilage. This study examined the effectiveness of pulsed-light (PL) treatment on the inactivation of the spoilage microorganism Pseudomonas fluorescens, the nonenterohemorrhagic Escherichia coli ATCC 25922 (nonpathogenic surrogate of Escherichia coli O157:H7), and Listeria innocua (nonpathogenic surrogate of Listeria monocytogenes) on cheese surface. The effects of inoculum level and cheese surface topography and the presence of clear polyethylene packaging were evaluated in a full factorial experimental design. The challenge microorganisms were grown to early stationary phase and subsequently diluted to reach initial inoculum levels of either 5 or 7 log cfu/slice. White Cheddar and process cheeses were cut into 2.5×5 cm slices, which were spot-inoculated with 100 µL of bacterial suspension. Inoculated cheese samples were exposed to PL doses of 1.02 to 12.29 J/cm(2). Recovered survivors were enumerated by standard plate counting or the most probable number technique, as appropriate. The PL treatments were performed in triplicate and data were analyzed using a general linear model. Listeria innocua was the least sensitive to PL treatment, with a maximum inactivation level of 3.37±0.2 log, followed by P. fluorescens, with a maximum inactivation of 3.74±0.8 log. Escherichia coli was the most sensitive to PL, with a maximum reduction of 5.41±0.1 log. All PL inactivation curves were nonlinear, and inactivation reached a plateau after 3 pulses (3.07 J/cm(2)). The PL treatments through UV-transparent packaging and without packaging consistently resulted in similar inactivation levels. This study demonstrates that PL has strong potential for decontamination of the cheese surface. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc

  4. Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.

    Science.gov (United States)

    Chueca, Beatriz; Ramírez, Nayeli; Arvizu-Medrano, Sofía M; García-Gonzalo, Diego; Pagán, Rafael

    2016-07-01

    A combination of different hurdles, such as mild heat (54 ℃ for 10 min) or pulsed electric field (25 pulses; 25 kV/cm; 3.35 kJ/cm per pulse) treatments and essential oils constituents (carvacrol, citral, and (+)-limonene), to reduce spoiling bacteria and yeasts in apple juice was evaluated. For this purpose, the heat and pulsed electric field resistances of five strains of Leuconostoc spp. and five Saccharomyces spp. strains were assayed, achieving different inactivation levels for each treatment and strain. For instance, Leuconostoc fallax 74, the most heat-resistant strain, was the second-most sensitive strain to pulsed electric field. The most resistant strains were exposed to combined processes of heat or pulsed electric field and 0.2 µl/ml essential oils constituents. The combination of heat and essential oils constituents proved to be synergistic against both microorganisms in apple juice. The most effective was the combination of mild heat and carvacrol, which caused the inactivation of 99% of L. fallax 74 and 99.99% of Saccharomyces cerevisiae CECT 1172 cells. Therefore, this study shows the great potential of carvacrol, citral, and (+)-limonene in combined treatments with mild heat to achieve a higher degree of inactivation of spoiling microorganisms in apple juice, and thus, to extend its shelf life. © The Author(s) 2015.

  5. Microbial hazards reduction during creamy cream cheese production

    Directory of Open Access Journals (Sweden)

    Dorota Miarka

    2015-03-01

    Full Text Available The purpose of the work was to identify the hazards relevant to the production of safe food and to assess the effects of a possible infection. The paper presents the microbiological hazards that can occur throughout the production of creamy cream cheese and indicates the means to their minimization or elimination. The analysis of microbiological hazards showed that in the manufacturing process of the type of cheese mentioned, there are a few critical steps that should be specifically overseen. In order to acquire a high quality product it is important to monitor a quality of raw material, the parameters of pasteurization and souring, temperature of product packaging, storage conditions of the finished product and maintain hygiene throughout the production. The process of heat treatment, which is pasteurization, is a critical step (critical control points - CCP for the whole process. Monitoring this stage and consistent adherence to Operational Pre-Condition Programs at the thermisation and centrifuging and later packaging, guarantees a safe product and its long shelf life.

  6. Response of alkali sacaton and fourwing saltbush to various amendments on coal mine spoils from northwestern New Mexico. II. Sodic spoil

    Energy Technology Data Exchange (ETDEWEB)

    Scholl, D G; Miyamoto, S

    1984-03-01

    Effects of chemical amendments on properties of two sodic mine spoils (sandstone and shale origins) and on growth of two range plants (alkali sacaton and fourwing saltbush) were studied in search of promising revegetation methods. The chemical amendments included applications of concentrated sulfuric acid, gypsum and phosphorus. On the shale spoil, these chemicals were applied in combination with physical amendments consisting of sand mulching, sand top-dressing, or sand incorporation. The sand used for the physical amendment was aeolian sand, which is locally available in the mine area. Laboratory water penetration tests and greenhouse plant growth tests were performed. Results indicate the following amendments to be promising: for sandstone-based spoils, sulfuric acid treatment, gypsum plus phosphorus application or phosphorus fertilization alone, depending on severity of sodium problems; for shale-based spoils, acid treatment can best be combined with either sand mulching, sand top-dressing, or sand incorporation. Gypsum plus phosphorus treatment in combination with sand top-dressing may provide an alternative treatment. 9 references.

  7. 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.

  8. Inoculum density of Glomus mosseae and growth of onion plants in unsterilized bituminous coal spoil

    Energy Technology Data Exchange (ETDEWEB)

    Khan, A.G.

    1988-01-01

    The effect of inoculum, density (number of vesicular-arbuscular mycorrhizal (VAM) propagules g/sup -1/ of inoculum) on the growth of onions (Allium cepa L.) infected by Glomus mosseae (Nicol and Gerd). Gerdemann and Trappe, Comb nov in unsterilized coal spoil containing indigenous VAM fungi, including G. mosseae, was investigated. The amount of onion roots converted to mycorrhizas by inoculant fungus, estimated by a gridline intersect method, increased with inoculum density (..gamma..0.62, P0.05) until a plateau was reached. Onion growth responses also increased significantly (P<0.05) with the amount of VAM inoculum present in the coal spoil. The initial linear relationship between inoculum propagules (MPN estimates), percent colonization of onion roots and onion shoot dry weight became quadratic as the number of infection propagules increased. VAM infection had no significant effect on root:shoot ratios. Similarly there was no significant interaction (P>0.05) between the inoculum density, VAM-colonized root mass and the onion root:shoot fresh weight ratios. The amount of the windswept bituminous coal spoil bound to VAM (presumably because of VAM external hyphae) also increased as inoculum density increased (..gamma..0.63, P<0.05). There was a stronger correlation (ga0.85, P<0.05) between the amount of spoil adhered per plant and the root fresh wt plant/sup -1/ indicating that root effects were primarily responsible for increasing spoil adherence. There were negative correlations (P<0.05) between root fresh wt plant/sup -1/ (..gamma..-0.68), inoculum density (..gamma..-0.589), percent root elngth infected (..gamma..-0.73) and the amount of spoil adhered g/sup -1/ root fresh wt. The possible exploitation of VAM in revegetation of bituminous coal spoil is discussed. 25 refs., 2 tabs.

  9. 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...

  10. 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...

  11. 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...

  12. 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...

  13. 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...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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%.

  19. 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

  20. 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...

  1. Biogas - a contribution to solving the energy supply problem of cheese factories. Biogas - ein Beitrag zur Loesung des Energieversorgungsproblems der gewerblichen Kaesereien

    Energy Technology Data Exchange (ETDEWEB)

    Favre, R

    1984-01-01

    During a 2-years-monitoring period different types of biogas-plants installed in the cheese factories 'Giessen', 'Steinenbrugg', 'Niederstetten' and 'Bodmen' have been investigated. Piggeries with 400 to 700 finishing places were attached to these cheese factories. These four milk processing plants are representative of an average Swiss cheese factory processing 800,000 to 1,500,000 liters of milk a year. The investigations showed that the energy-demand of the cheese-factories is ideal for the use of biogas. The capacities of gas- and hot-water-storage can be planned with a minimum reserve because in most cases cheese fabrication takes place daily. Apart from the fabrication process, the residence of the cheese maker, the cheese cellar, the feed-preparation, the finishing building and the hot-water supply need heat. There are no longtime peak-demands. The swine manure, well qualified for biogas production, is digested during a retention time of 2 to 10 weeks. The plants are heated with biogas excepted the one installed in 'Bodmen'. The gas yield of the mesophilic working flow-plants reaches 0.4 (Nm/sup 3//kgOS), which means the double value of the psychrophilic working storage plant 'Bodmen'. The plants in 'Giessen' and 'Steinenbrugg' need 20 to 40 (%) of the gas-production for their reactor-heating. Therefore the net gas-production of all four plants remained nearly identic. In all cheese-factories the biogas is burned for the heat-supply. The biogas covered of the total energy demand in the average 40 (%) in 'Steinenbrugg', 60 (%) in 'Niederstetten' and 33 (%) in 'Bodmen'. In 'Giessen' the rate was lower due to biogas-tests. An imaginary cheese-factory in the size of 'Giessen' equipped with a total energy-modul (gas-motor, generator, heat-pump) was tested by ENSIM. The result proofed that an energy autarcy is possible due to an enormeous technical installation.

  2. 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.

  3. 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.

  4. Establishment of native species on amended and unamended coal mine spoil in central Queensland

    International Nuclear Information System (INIS)

    Bell, L.C.; Mulligan, D.R.; Orr, M.S.; Johnstone, P.

    1994-01-01

    At the Curragh open-cut coal mine in central Queensland, tree and shrub growth on amended and unamended spoil was assessed over a 5-year period. The most successful media in terms of seedling densities were bare spoil and spoil covered by a thin layer of coarse coal reject. Where soil was replaced, very few native species established due to the intense competition from exotic grasses. Given this poor establishment on soil, the question of how well an ecosystem would develop on non-soil media was addressed by assessing the ability of each of the media to support sustainable communities in the longer term. Early results from direct-seeding tree and shrub species onto non-soil media have been quite encouraging, but analysis of the surface horizons has shown that after several years, there are still some characteristics which could either limit the re-establishment, and/or prevent the sustainability, of new communities. Due primarily to the high sulfate levels originally in the coal reject, the surface salinity in these treatments was much higher than in the uncapped spoil. Substrate analyses have shown also that there was a much lower concentration of mineralizable N in the spoil and coal reject than in the soil, revealing that the potential of these non-soil substrates to continue supplying nitrogen to the system is greatly reduced. Furthermore, the concentration of microbial biomass carbon was significantly lower in these media, and the percentage ground cover after 5 years was generally <10%

  5. Response surface optimization of biosurfactant produced by Pseudomonas aeruginosa MA01 isolated from spoiled apples.

    Science.gov (United States)

    Abbasi, Habib; Sharafi, Hakimeh; Alidost, Leila; Bodagh, Atefe; Zahiri, Hossein Shahbani; Noghabi, Kambiz Akbari

    2013-01-01

    A potent biosurfactant-producing bacterial strain isolated from spoiled apples was identified by 16S rRNA as Pseudomonas aeruginosa MA01. Compositional analysis revealed that the extracted biosurfactant was composed of high percentages of lipid (66%, w/w) and carbohydrate (32%, w/w). The surface tension of pure water decreased gradually with increasing biosurfactant concentration to 32.5 mN m(-1) with critical micelle concentration (CMC) value of 10.1 mg L(-1). The Fourier transform infrared spectrum of extracted biosurfactant confirmed the glycolipid nature of this natural product. Response surface methodology (RSM) was employed to optimize the biosynthesis medium for the production of MA01 biosurfactant. Nineteen carbon sources and 11 nitrogen sources were examined, with soybean oil and sodium nitrate being the most effective carbon and nitrogen sources on biosurfactant production, respectively. Among the organic nitrogen sources examined, yeast extract was necessary as a complementary nitrogen source for high production yield. Biosurfactant production at the optimum value of fermentation processing factor (15.68 g/L) was 29.5% higher than the biosurfactant concentration obtained before the RSM optimization (12.1 g/L). A central composite design algorithm was used to optimize the levels of key medium components, and it was concluded that two stages of optimization using RSM could increase biosurfactant production by 1.46 times, as compared to the values obtained before optimization.

  6. Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk.

    Science.gov (United States)

    Meyrand, A; Boutrand-Loei, S; Ray-Gueniot, S; Mazuy, C; Gaspard, C E; Jaubert, G; Perrin, G; Lapeyre, C; Vernozy-Rozand, C

    1998-09-01

    Tests were carried out to determine the effect of manufacturing procedures for a Camembert-type cheese from raw goats' milk on the growth and survival of Staphylococcus aureus organisms added to milk at the start of the process, and to study the possible presence of staphylococcal enterotoxin A in these cheeses. The initial staphylococcal counts were, respectively, 2, 3, 4, 5 and 6 log cfu ml-1. Cheese was prepared following the industrial specifications and ripened for 41 d. Detection of enterotoxins was done by the Vidas SET test and by an indirect double-sandwich ELISA technique using antienterotoxin monoclonal antibodies. Generally, numbers of microbes increased at a similar rate during manufacture in all cheeses until salting. During the ripening period, the aerobic plate count population and Staph. aureus levels remained stable and high. There was an approximately 1 log reduction of Staph. aureus in cheeses made with an initial inoculum of Staph. aureus greater than 10(3) cfu ml-1 at the end of the ripening period (41 d) compared with the count at 22 h. The level of staphylococcal enterotoxin A recovered varied from 1 to 3.2 ng g-1 of cheese made with an initial population of 10(3)-10(6) cfu ml-1. No trace of enterotoxin A was detected in cheeses made with the lowest Staph. aureus inoculum used in this study.

  7. H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

    International Nuclear Information System (INIS)

    Camin, Federica; Wehrens, Ron; Bertoldi, Daniela; Bontempo, Luana; Ziller, Luca; Perini, Matteo; Nicolini, Giorgio; Nocetti, Marco; Larcher, Roberto

    2012-01-01

    Graphical abstract: Random Forest model based on δ 13 C, δ 2 H, δ 15 N, δ 34 S and the content of Sr, Cu, Mo, Re, Na, U, Bi, Ni, Fe, Mn, Ga, Se, Er, Dy, Pb, Li, usable for the protection of PDO Parmigiano Reggiano cheese from mislabelling. The correct classification rate in cross-validation is 98.6%. Highlights: ► The isotopic and elemental profile of over 260 hard cheese samples are discussed. ► Two validated and immediately applicable statistical models are presented. ► One model is able to predict the origin of seven types of European hard cheeses. ► The other one allows to discriminate the PDO Parmigiano Reggiano cheese from imitators. ► The most significant variables are δ 13 C, δ 2 H, δ 15 N, δ 34 S and the content of 16 elements. - Abstract: In compliance with the European law (EC No. 510/2006), geographical indications and designations of origin for agricultural products and foodstuffs must be protected against mislabelling. This is particularly important for PDO hard cheeses, as Parmigiano Reggiano, that can cost up to the double of the no-PDO competitors. This paper presents two statistical models, based on isotopic and elemental composition, able to trace the origin of cheese also in grated and shredded forms, for which it is not possible to check the logo fire-marked on the rind. One model is able to predict the origin of seven types of European hard cheeses (in a validation step, 236 samples out of 240 are correctly recognised) and the other specifically to discriminate the PDO Parmigiano Reggiano cheese from 9 European and 2 extra-European imitators (260 out of 264 correct classifications). Both models are based on Random Forests. The most significant variables for cheese traceability common in both models are δ 13 C, δ 2 H, δ 15 N, δ 34 S and Sr, Cu, Mo, Re, Na, U, Bi, Ni, Fe, Mn, Ga, Se, and Li. These variables are linked not only to geography, but also to cow diet and cheese making processes.

  8. 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...

  9. 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.

  10. 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)

  11. Traditional method of fish treatment, microbial count and palatability studies on spoiled fish

    Directory of Open Access Journals (Sweden)

    Abd Aziz, N. A.

    2013-01-01

    Full Text Available Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used naturalsolution.Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practicedby local people in Malaysia, 10 g of spoiled fish was respectively rinsed with 100 mL of 0.1% of natural solution such as Averrhoabilimbi extract, rice rinsed water, rice vinegar, Citrus aurantifolia extract, salt, flour, and Tamarindus indica extract. Flesh of fishrinsed with rice vinegar was found to be able to reduce microbial count (CFU/mL = 0.37 X 107 more than 4.5 times whencompared to spoiled fish (CFU/mL=1.67x 107. Spoiled fish that was treated with rice vinegar was prepared into a cutlet and fried.The cutlet was subjected to palatability acceptance study by a group of residents in Palm Court Condominium, Brickfields, KualaLumpur. The palatability study from the Cronbach alpha shown that the taste have the reliability of 0.802, the aroma has thereliability of 0.888, colour with the reliability of 0.772, texture or mouth feel have reliability of 0.840 and physical structure of thecutlet is 0.829.Conclusion, significance and impact of study: Treatment of spoiled fish using rice vinegar as practice by local peopletraditionally shown a significant reduction in microbial count and the vinegar-treated fish could be developed into a product that issafe and acceptable by the consumer.

  12. Analysis of neutral volatile aroma components in Tilsit cheese using a combination of dynamic headspace technique, capillary gas chromatography and mass spectrometry

    International Nuclear Information System (INIS)

    Dillinger, K.H.

    2000-03-01

    Tilsit cheese is made by the influence of lab ferment and starter cultures on milk. The ripening is done by repeated inoculation of the surface of the Tilsit cheese with yeasts and read smear cultures. This surface flora forms the typical aroma of the Tilsit cheese during the ripening process. The aim of the work was to receive general knowledge about the kind and amount of the neutral volatile aroma components of Tilsit cheese. Beyond this the ability of forming aroma components by read smear cultures and the dispersion of these components in cheese was to be examined. The results were intended to evaluate the formation of aroma components in Tilsit cheese. The semi-quantitative analyses of the aroma components of all samples were done by combining dynamic headspace extraction, gas chromatography and mass spectrometry. In this process the neutral volatile aroma components were extracted by dynamic headspace technique, adsorbed on a trap, thermally desorbed, separated by gas chromatography, detected and identified by mass spectrometry. 63 components belonging to the chemical classes of esters, ketones, aldehydes, alcohols and sulfur containing substances as well as aromatic hydrocarbons, chlorinated hydrocarbons and hydrocarbons were found in the analysed cheese samples of different Austrian Tilsit manufacturing plants. All cheese samples showed a qualitative equal but quantitative varied spectrum of aroma components. The cultivation of pure cultures on a cheese agar medium showed all analysed aroma components to be involved in the biochemical metabolism of these cultures. The ability to produce aroma components greatly differed between the strains and it was not possible to correlate this ability with the taxonomic classification of the strains. The majority of the components had a non-homogeneous concentration profile in the cheese body. This was explained by effects of diffusion and temporal and spatial different forming of components by the metabolism of the

  13. Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.

    Science.gov (United States)

    Bergamaschi, Matteo; Bittante, Giovanni

    2017-08-01

    In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

  14. 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...

  15. 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...

  16. 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...

  17. 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.

  18. 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...

  19. Remediation of an acidic mine spoil: Miscanthus biochar and lime amendment affects metal availability, plant growth and soil enzymatic activity

    Science.gov (United States)

    Biochar is proposed as an amendment for mine spoil remediation; however, its effectiveness at achieving this goal remains unclear. Miscanthus (Miscanthus giganteus) biochar was tested for potentially improving acidic mine spoil (pH < 3; Formosa mine near Riddle, Oregon) health conditions by sequeste...

  20. Implementation of HACCP system in production of Paški cheese

    Directory of Open Access Journals (Sweden)

    Šime Gligora

    2007-06-01

    Full Text Available Since August 2006 all participants in Republic of Croatia dealing with the food have an obligation to introduce Hazard Analysis of Critical Control Point (HACCP system. Therefore, all producers of dairy products, as well as registered producers of Paški cheese have to implement HACCP system in their facilities. The aim of this work is to describe implementation and use of HACCP system in «Sirena - mala sirana» which is a small-scale cheese factory situated in a place Kolan on the island of Pag. For this reason, EU and Croatian legislative related to HACCP system is firstly described. After that, procedure of certification is presented, as well as prerequisite programsof the system which are the base for successful implementation of the HACCP system. Furthermore, appliance of HACCP in Paški cheese production through system’s documentation is described. Flow diagram is presented, analysis of hazardous and determination of critical control points is described trough defined production processes. Next, control, monitoring and corrective measures for production processes are described. Finally, HACCP plan and Standard Sanitation Operative Procedures (SSOP are presented. Besides that, traceability system and training plan are shown, as well as all required record lists and other documentation for HACCP system. With implementation of the HACCP system in «Sirena» cheese facility, general hygiene was improved as well as hygiene of equipment and personnel. Risk of product contamination is reduced to a minimum level. With effective management of control measures and records, quality of produced Paški cheese was also improved

  1. Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk

    Directory of Open Access Journals (Sweden)

    Luisa Pulinas

    2017-02-01

    ±250 mg/kg in Ricotta mustia. The results of the present study showed that the production of farmstead lactose-free Pecorino di Osilo cheese and ricotta cheeses from raw sheep’s milk is easily achievable. The main issue for farmstead production of artisanal lactose-free products is the implementation of permanent procedures based on hazard-analysis and critical control principles aimed at guaranteeing the effectiveness of the process and at acquiring analytical evidences to demonstrate the fulfilment of law requirements for labelling.

  2. Use of Protease and Lipase Enzymes by Different Methods to Accelerate Kaşar Cheese Ripening 1. The Effect on Cheese Physical and Chemical Properties (Turkish with English Abstract

    Directory of Open Access Journals (Sweden)

    2015-02-01

    Full Text Available In this study, pasteurized cow milk was used for Kaşar cheese processing. One lipase (Palatase M, one protease (Neutrase, and combination of both enzymes were added to milk which was processed into cheese. Three different enzymes with the levels (based on raw milk amount of 0.0001% Palatese M. 0.004% Neutrase and 0.0001% Palatase M + 0.004% Neutrase were evaluated for physical and chemical properties at 2nd, 30th, 60th and 90th day of the ripening periods. Enzyme added cheese samples were compared with the Control-I (from fresh milk and Control-II (from pasteurized and starter added cheese samples. The 1% starter composed of Lactococcus lactis and Streptococcus cremoris (1:1 was added into the milk. Experiment was set up according to random block design with factorial arrangement, and the analysis were carried out in duplicate. Cheese yields of all the cheese samples produced with the enzyme addition were lower than the control groups. But, 0.0001% Palatase M(Mik-L added with microencapsulation technique gave the higher cheese yield which is closer to the control groups. With the enzyme addition, dry-matter; fat, protein, salt, acidity, fat in dry-matter, salt in dry-matter and the ripening degree; with the ripening period dry-matter, fat, protein, ash, salt, acidity, salt in dry-matter and the ripening degree gave statistically (P<0.01 significant results. It was determined that the interaction of enzyme addition x ripened period had an significant influence on dry-matter, fat, protein, acidity, fat in dry-matter and ripening degree of the cheeses produced in this research (P<0.01. The best ripened condition was achieved by adding lipase+protease enzymes together into milk with direct technique (Di-L+P. The same ripened state in the cheeses was reached in 30-60 days ripened period with the direct incorporation of lipase + protease enzymes together (Di+L+P or protease only (Di-P, but in 90 days in control groups containing no enzymes.

  3. 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.

  4. 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...

  5. 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

  6. Redemption of the "spoiled identity:" the role of HIV-positive individuals in HIV care cascade interventions.

    Science.gov (United States)

    Camlin, Carol S; Charlebois, Edwin D; Geng, Elvin; Semitala, Fred; Wallenta, Jeanna; Getahun, Monica; Kampiire, Leatitia; Bukusi, Elizabeth A; Sang, Norton; Kwarisiima, Dalsone; Clark, Tamara D; Petersen, Maya L; Kamya, Moses R; Havlir, Diane V

    2017-12-01

    The concept of "therapeutic citizenship" has drawn attention to ways in which public testimony, the "story-telling in the public sphere" undertaken by people living with HIV (PLHIV), has shaped the global response to the epidemic. This paper presents qualitative findings from two large studies in eastern Africa that reveal how the advent of population-based HIV testing campaigns and efforts to accelerate antiretroviral "treatment for all" has precipitated a rapidly expanding therapeutic citizenship "project," or social movement. The title of this paper refers to Goffman's original conceptualization of stigma as a social process through which a person's identity is rendered "spoiled." Data were derived from qualitative studies embedded within two clinical trials, Sustainable East African Research in Community Health (SEARCH) (NCT# 01864603) in Kenya and Uganda, and START-ART (NCT# 01810289) in Uganda, which aimed to offer insights into the pathways through which outcomes across the HIV care continuum can be achieved by interventions deployed in the studies, any unanticipated consequences, and factors that influenced implementation. Qualitative in-depth semi-structured interviews were conducted among cohorts of adults in 2014 through 2015; across both studies and time periods, 217 interviews were conducted with 166 individuals. Theoretically informed, team-based analytic approaches were used for the analyses. Narratives from PLHIV, who have not always been conceptualized as actors but rather usually as targets of HIV interventions, revealed strongly emergent themes related to these individuals' use of HIV biomedical resources and discourses to fashion a new, empowered subjecthood. Experiencing the benefits of antiretroviral therapy (ART) emboldens many individuals to transform their "spoiled" identities to attain new, valorized identities as "advocates for ART" in their communities. We propose that the personal revelation of what some refer to as the "gospel of ARVs

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

    Science.gov (United States)

    Sowoidnich, Kay; Kronfeldt, Heinz-Detlef

    2016-04-01

    Food authentication and the detection of adulterated products are recent major issues in the food industry as these topics are of global importance for quality control and food safety. To effectively address this challenge requires fast, reliable and non-destructive analytical techniques. Shifted Excitation Raman Difference Spectroscopy (SERDS) is well suited for identification purposes as it combines the chemically specific information obtained by Raman spectroscopy with the ability for efficient fluorescence rejection. The two slightly shifted excitation wavelengths necessary for SERDS are realized by specially designed microsystem diode lasers. At 671 nm the laser (optical power: 50 mW, spectral shift: 0.7 nm) is based on an external cavity configuration whereas an emission at 783 nm (optical power: 110 mW, spectral shift: 0.5 nm) is achieved by a distributed feedback laser. To investigate the feasibility of SERDS for rapid and nondestructive authentication purposes four types of cheese and three different cheese analogues were selected. Each sample was probed at 8 different positions using integration times of 3-10 seconds and 10 spectra were recorded at each spot. Principal components analysis was applied to the SERDS spectra revealing variations in fat and protein signals as primary distinction criterion between cheese and cheese analogues for both excitation wavelengths. Furthermore, to some extent, minor compositional differences could be identified to discriminate between individual species of cheese and cheese analogues. These findings highlight the potential of SERDS for rapid food authentication potentially paving the way for future applications of portable SERDS systems for non-invasive in situ analysis.

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

    Science.gov (United States)

    Morin-Sardin, Stéphanie; Rigalma, Karim; Coroller, Louis; Jany, Jean-Luc; Coton, Emmanuel

    2016-06-01

    The Mucor genus includes a large number of ubiquitous fungal species. In the dairy environment, some of them play a technological role providing typical organoleptic qualities to some cheeses while others can cause spoilage. In this study, we compared the effect of relevant abiotic factors for cheese production on the growth of six strains representative of dairy technological and contaminant species as well as of a non cheese related strain (plant endophyte). Growth kinetics were determined for each strain in function of temperature, water activity and pH on synthetic Potato Dextrose Agar (PDA), and secondary models were fitted to calculate the corresponding specific cardinal values. Using these values and growth kinetics acquired at 15 °C on cheese agar medium (CA) along with three different cheese types, optimal growth rates (μopt) were estimated and consequently used to establish a predictive model. Contrarily to contaminant strains, technological strains showed higher μopt on cheese matrices than on PDA. Interestingly, lag times of the endophyte strain were strongly extended on cheese related matrices. This study offers a relevant predictive model of growth that may be used for better cheese production control but also raises the question of adaptation of some Mucor strains to the cheese. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Effect of pasteurization and lactic acid bacteria on physicochemical, microbiological and sensorial characteristics of costeño cheese

    Directory of Open Access Journals (Sweden)

    José G. Serpa

    2016-07-01

    Full Text Available The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T and three replicates: Treatment 1 (T1: cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2: cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1 and treatment 3 (T3: cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus (0.5:0.5:1. Treatments were compared to a control sample that was prepared with raw milk without starter cultures. Concentration of 1.5% (v/v of culture was used in relation to the amount of used milk in each treatment. Moisture content was higher in all treatments compared to the control and protein and fat content were significantly lower. Acidity was significantly higher in samples from T2 y T3 compared to T1 and control, due to the metabolism of starter cultures. Total coliforms, yeast and mold counts showed a significant reduction due to pasteurization process in all treatments. Regarding sensorial analysis, hedonic test showed a greater preference in cheese manufactured with T2 (P<0.05. There were no significant preferences between T1, T3 and control. Additionally, yield was significantly higher with T1 (22% and T3 (23% compared to control.

  10. Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Hyun-Joo [Department of Food Science and Technology, Chung-Ang University, Ansung, Gyunggi-do 456-756 (Korea, Republic of); Ham, Jun-Sang [Animal Products Processing Division, National Livestock Research Institute, RDA, Suwon 441-706 (Korea, Republic of); Lee, Ju-Woon [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Kim, Keehyuk [Department of Culinary Nutrition, Woosong University, Daejeon 300-718 (Korea, Republic of); Ha, Sang-Do [Department of Food Science and Technology, Chung-Ang University, Ansung, Gyunggi-do 456-756 (Korea, Republic of); Jo, Cheorun, E-mail: cheorun@cnu.ac.k [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of)

    2010-06-15

    The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10{sup 2} to 10{sup 3} Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10{sup 1} CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D{sub 10} values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.

  11. Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

    International Nuclear Information System (INIS)

    Kim, Hyun-Joo; Ham, Jun-Sang; Lee, Ju-Woon; Kim, Keehyuk; Ha, Sang-Do; Jo, Cheorun

    2010-01-01

    The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10 2 to 10 3 Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10 1 CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D 10 values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.

  12. Determination of some virulence factors of Candida spp. isolated from locally produced cheese in Diyala Governorate-Iraq

    Directory of Open Access Journals (Sweden)

    Suhail Jawdat Fadihl

    2017-03-01

    Full Text Available Locally produced cheese which called (Gibin Al arab is one of the most common dairy products in Iraq, it has an economic importance and great social value. This research aimed to identify yeast species from locally produced cheese (Gibin Al Arab in Diyala city which traditionally made and sold in markets of old town in Baquba, and study some of virulence factors (Esterase production, Phospholipase and Hemolytic production of yeasts belong to genus of Candida . All cheese samples showed contamination with varying number of yeast, total 88 yeast isolates obtained from 70 cheese samples, they were Geotrichum candidum(20.5%, Rhodotorela species(19.4%, Candida parapsilosis (18%, Candida albicans (13.6%, Candida  tropicalis (10.5%, Candida krusei (8%, Saccharomyces cerevisice (3.3% and mixed yeast (un identified at rate of (6.7%. Species of Candida formed half of the total isolates and the most prevalent isolate of Candida spp. was Candida parapsilosis .According to the results determining of  (Esterase production, Phospholipase and Hemolytic production as a virulence factors identifying Candida spp. these activities referred that all isolates of Candida spp. show one or more of these activities and that isolates of  medically important species Candida albicans were the most virulent isolates. this referred to the importance of take attention about consuming of such types of dairy products and need for applying more hygienic measures during handling, processing of milk and form of storage and/or selling of cheese.

  13. Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

    Science.gov (United States)

    Kim, Hyun-Joo; Ham, Jun-Sang; Lee, Ju-Woon; Kim, Keehyuk; Ha, Sang-Do; Jo, Cheorun

    2010-06-01

    The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens ( Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10 2 to 10 3 Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10 1 CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D 10 values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.

  14. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

    Science.gov (United States)

    Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the U.S., underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free rennet-set QF (manufa...

  15. Growth strategy of heterotrophic bacterial population along successional sequence on spoil of brown coal colliery substrate

    Czech Academy of Sciences Publication Activity Database

    Krištůfek, Václav; Elhottová, Dana; Chroňáková, Alica; Dostálková, I.; Picek, T.; Kalčík, Jiří

    2005-01-01

    Roč. 50, č. 5 (2005), s. 427-435 ISSN 0015-5632 R&D Projects: GA ČR(CZ) GA526/03/1259 Institutional research plan: CEZ:AV0Z60660521 Keywords : growth strategy * heterotrophic bacterial population * brown coal colliery spoil Subject RIV: EH - Ecology, Behaviour Impact factor: 0.918, year: 2005

  16. 30 CFR 817.72 - Disposal of excess spoil: Valley fill/head-of-hollow fills.

    Science.gov (United States)

    2010-07-01

    ... STANDARDS-UNDERGROUND MINING ACTIVITIES § 817.72 Disposal of excess spoil: Valley fill/head-of-hollow fills.... Uncontrolled surface drainage may not be directed over the outslope of the fill. (2) Runoff from areas above the fill and runoff from the surface of the fill shall be diverted into stabilized diversion channels...

  17. In vivo quantitative NMR imaging of fruit tissues during growth using Spoiled Gradient Echo sequence

    DEFF Research Database (Denmark)

    Kenouche, S.; Perrier, M.; Bertin, N.

    2014-01-01

    of this study was to design a robust and accurate quantitative measurement method based on NMR imaging combined with contrast agent (CA) for mapping and quantifying water transport in growing cherry tomato fruits. A multiple flip-angle Spoiled Gradient Echo (SGE) imaging sequence was used to evaluate...

  18. 30 CFR 816.71 - Disposal of excess spoil: General requirements.

    Science.gov (United States)

    2010-07-01

    ... does not slake in water or degrade to soil material, and which is free of coal, clay or other... of the soil. (2) Excess spoil shall be transported and placed in a controlled manner in horizontal... outslope of the fill if required for stability, control of erosion, to conserve soil moisture, or to...

  19. 30 CFR 817.71 - Disposal of excess spoil: General requirements.

    Science.gov (United States)

    2010-07-01

    ... does not slake in water or degrade to soil materials, and which is free of coal, clay or other... of the soil. (2) Excess spoil shall be transported and placed in a controlled manner in horizontal... outslope of the fill if required for stability, control of erosion, to conserve soil moisture, or to...

  20. Earthworm succession in afforested colliery spoil heaps in the Sokolov region, Czech Republic

    Czech Academy of Sciences Publication Activity Database

    Pižl, Václav

    2001-01-01

    Roč. 9, č. 4 (2001), s. 359-364 ISSN 1061-2971 Institutional research plan: CEZ:AV0Z6066911 Keywords : earthworms * colliery spoil heaps * succession Subject RIV: EH - Ecology, Behaviour Impact factor: 1.011, year: 2001

  1. Raptor use of revegetated coal strip mine spoils in interior Alaska

    International Nuclear Information System (INIS)

    Elliott, C.L.

    1994-01-01

    Raptors associated with reclaimed coal strip mine spoils on the Usibelli Coal Mine in southcentral Alaska were observed in 1981 and 1982. Of the 10 raptor species identified on the mine, 6 (red-tailed hawk, golden eagle, Northern harrier, American kestrel, hawk owl, and short-eared owl) were observed hunting on the reclaimed areas

  2. Stabilization of metals in acidic mine spoil with amendments and red fescue (Festuca rubra L.) growth.

    Science.gov (United States)

    Simon, László

    2005-12-01

    Stabilization of metals with amendments and red fescue (Festuca rubra, cv. Keszthelyi 2) growth was studied on an acidic and phytotoxic mine spoil (pH(KCl) 3.20-3.26; Cd 7.1 mg kg(-1), Cu 120 mg kg(-1), Pb 2154 mg kg(-1) and Zn 605 mg kg(-1)) from Gyöngyösoroszi, Hungary in a pot experiment. Raising the pH above 5.0 by lime (CaCO(3)), and supplementing with 40 mg kg(-1)nitrogen (NH(4)NO(3)) made this material suitable for plant growth. All cultures were limed with 0.5% (m/m) CaCO(3) (treatment 1), which was combined with 5% (m/m) municipal sewage sludge compost (treatment 2), 5% (m/m) peat (treatment 3), 7.5% (m/m) natural zeolite (clinoptilolite) (treatment 4), and 0.5 (m/m) KH(2)PO(4) (treatment 5). Treatments 1-5 were combined with each other (treatment 6). After 60 days of red fescue growth, pH of the limed mine spoil decreased in all cultures units. Application of peat caused the highest pH decrease (1.15), while decrease of pH was less than 0.23 in treatments 2, 5 or 6. Application of lime significantly reduced concentrations of metals in the 'plant available' fraction of mine spoil compared to non-limed mine spoil. Amendments added to limed mine spoil changed variously the ratio of Cd, Cu, Pb and Zn in exchangeable or 'plant available' fractions, differently influencing the phytoavailability of these metals. Most of the metals were captured in the roots of test plants. Treatment 2 caused the appearance of less Cd in shoots (spoil, however the application of 0.5 phosphate was less favourable. Liming, application of amendments and growth of red fescue can stabilize metals in acidic and phytotoxic mine spoil, and by phytostabilization they can reduce the risk of metal contamination of the food chain.

  3. Staphylococcus aureus entrance into the dairy chain: Tracking S. aureus from dairy cow to cheese

    Directory of Open Access Journals (Sweden)

    Judith Kümmel

    2016-10-01

    Full Text Available Staphylococcus aureus is one of the most important contagious mastitis pathogens in dairy cattle. Due to its zoonotic potential, control of S. aureus is not only of great economic importance in the dairy industry but also a significant public health concern. The aim of this study was to decipher the potential of bovine udder associated S. aureus as reservoir for S. aureus contamination in dairy production and processing. From 18 farms, delivering their milk to an alpine dairy plant for the production of smeared semi-hard and hard cheese. 1176 quarter milk (QM samples of all cows in lactation (n = 294 and representative samples form bulk tank milk (BTM of all farms were surveyed for coagulase positive (CPS and coagulase negative Staphylococci (CNS. Furthermore, samples from different steps of the cheese manufacturing process were tested for CPS and CNS. As revealed by chemometric-assisted FTIR spectroscopy and molecular subtyping (spa typing and multi locus sequence typing, dairy cattle represent indeed an important, yet underreported, entrance point of S. aureus into the dairy chain. Our data clearly show that certain S. aureus subtypes are present in primary production as well as in the cheese processing at the dairy plant. However, although a considerable diversity of S. aureus subtypes was observed in QM and BTM at the farms, only certain S. aureus subtypes were able to enter and persist in the cheese manufacturing at the dairy plant and could be isolated from cheese until day fourteen of ripening. Farm strains belonging to the FTIR cluster B1 and B3, which show genetic characteristics (t2953, ST8, enterotoxin profile: sea/sed/sej of the recently described S. aureus genotype B, most successfully contaminated the cheese production at the dairy plant. Thus our study fosters the hypothesis that genotype B S. aureus represent a specific challenge in control of S. aureus in the dairy chain that requires effective clearance strategies and hygienic

  4. Rehabilitation of semi-arid coal mine spoil bank soils with mine residues and farm organic by-products

    Energy Technology Data Exchange (ETDEWEB)

    Salazar, M.; Bosch-Serra, A.; Estudillos, G.; Poch, R.M. [University of Lleida, Lleida (Spain). Dept. of Environmental & Soil Science

    2009-07-01

    A method of rehabilitating coal mine soils was studied under the conditions of a semi-arid climate, lack of topsoil but availability of farm by-products in NE Spain. The objectives of the research were to assess a new method in order to achieve a suitable substrate for the establishment of native vegetation, to evaluate environmental impacts associated with the reclamation process, and to determine the time necessary to integrate the treated area into the surrounding environment. Eight plots (10 x 35 m{sup 2}) were established in September 1997. Substrate combinations of two types of mine spoil (coal dust and coarse-sized material), two levels of pig slurry (39 and 94 Mg ha{sup -1}dry-wt), and cereal straw (0 and 15 Mg ha{sup -1}) were applied. Monitoring of select physical and chemical soil properties and vegetation characteristics was performed from 1997 until 2005. The bulk density and the saturated hydraulic conductivity measured did not limit plant development and water availability. Initial substrate salinity (1.37 S m{sup -1}) decreased with time and in the long term did not limit plant colonization to salinity-adapted species. Initial nitrate concentration was 298 mg kg{sup -1}, but was reduced significantly to acceptable values in 3 years (55 mg kg{sup -1}) and the measured pH (7.6) was maintained at the level of initial spoil values. Vegetation cover reached up to 90%. In the treated area, spontaneous vegetation cover (15 to 70%) colonized the nonsown areas widely. In the medium term, vegetation cover tended to be higher in plots with a thicker layer of coal dust material and the higher slurry rate. Soil rehabilitation and environmental reintegration, taking into account soil and vegetation indicators, was possible in the studied area with low cost inputs using residual materials from mining activities and animal husbandry by-products.

  5. Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

    Directory of Open Access Journals (Sweden)

    Ana Paula Mörschbächer

    2016-05-01

    Full Text Available ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%.

  6. Conditions allowing the formation of biogenic amines in cheese

    NARCIS (Netherlands)

    Joosten, H.M.L.J.

    1988-01-01

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

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

  7. Physiological characterization of common fungi associated with cheese

    DEFF Research Database (Denmark)

    Haasum, Iben; Nielsen, Per Væggemose

    1998-01-01

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

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

    Science.gov (United States)

    Cardozo, Marina C; Fusco, Ángel J V; Carrasco, Marta S

    The artisanal cheese from Corrientes (from the Spanish acronym QAC-Queso Artesanal de Corrientes/Artisanal Cheese from Corrientes) is a soft cheese elaborated with raw cow milk and an artisanal coagulant agent. Lactic bacteria contitute the main flora of this cheese although yeasts are also present in high quantities as secondary microbiota and might play a relevant role in cheese ripening. The aim of this work was to evaluate yeast occurrence during QAC elaboration and ripening, and the effect of seasonal variation. Yeasts were isolated and purified from raw materials and cheese at different ripening stagesl elaborated during the different seasons. Yeast sample counts were in the order of 10 3 - 10 7 UFC/ml o UFC/g. Ninety yeast strains were classified: 9 from milk, 28 from the coagulant agent, 10 from curd and 43 from cheese. Candida predominated in milk samples while other yeast genera had low incidence. Candida also predominated in the coagulant agent samples, followed by genera Myxozyma and Debaryomyces. The isolates obtained from cheese belonged to the same genera predominating in the coagulant agent, and showed the same order of prevalence. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

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

    African Journals Online (AJOL)

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

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

    Directory of Open Access Journals (Sweden)

    Joelmir Grassi Presente

    2017-08-01

    Full Text Available The aim of this work was to evaluate the acceptance and conservation of Minas fresh cheese with essential oils added of oregano and ginger in its formulation. The quality of the milk used as raw material was evaluated for pH, acidity, alizarol, total solids, density, and total microbial load. The cheeses produced were characterized as pH, acidity, moisture, lipids, proteins and ashes. The cheeses were also evaluated by sensorial affective tests using hedonic and attitude scales, in order to determine the acceptance and purchase intention by judges. The count of total aerobic mesophilic microorganisms was used to estimate the shelf-life of cheeses. The milk used as raw material is presented within the quality standards required by legislation. The cheeses made with essential oils showed pH and acidity around 6.9 and 0.87%, respectively, 57.6% moisture, 31.3% lipids, 11.4% protein and 0.9% ash. The cheese added essential oil of oregano and the control cheese were those given by the judges the best values for acceptance (7.5 and 7.6, respectively and purchase intention (4.2 and 4.4 respectively. Regarding the estimated shelf-life, the cheeses added essential oil of oregano and ginger had lower overall microbial load values compared to the control (no oil and mixed (two oils addition, presented counts values with up 106 UFC/g only from the 28th day of storage.

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

    Directory of Open Access Journals (Sweden)

    Renata Josipović

    2016-01-01

    Full Text Available Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.

  12. 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 ...

  13. Survival and growth of wildlife shrubs and trees on acid mine spoil

    Energy Technology Data Exchange (ETDEWEB)

    Fowler, D.K.; Adkisson, L.F.

    1980-01-01

    The purpose of this study was to assess the survival and growth of selected wildlife plants over a wide range of acid mine spoil conditions and to identify species suitable for surface mine reclamation. A major criterion in selection of study sites was inclusion of a wide range of spoil acidity conditions. The Ollis Creek (Study Area A) and Farrell (Study Area B) coal surface mines located in Campbell and Scott Counties, Tennessee, were selected for study. Seven plant species, all of which had been used in past reclamation demonstrations, were introduced on the 22 plots during March 1972. Autumn olive (Elaeagnus umbellata) was included as a control plant. Ten additional plant species were introduced during March 1973. With the exception of highbush blueberry (Vaccinium corymbosum var.). European filbert (Corylus avellana), and red maple (Acer rubrum), these species had not been used in TVA reclamation demonstrations. To assess the effects of spoil pH on the plants, the plots were grouped into seven pH categories, and mean percent survival and growth for each species were calculated. Results indicate that autumn olive, elaeagnus cherry, arnot locust, sawtooth oak, red maple, and Toringo crabapple are suitable for quick improvement of surface mine habitat over a wide range of spoil acidity in the Appalachian coalfield. Bessey cherry and European filbert need further study before a decision can be made regarding their reclamation utility. Species that are not recommended for quick habitat improvement over a wide range of surface mine spoil pH conditions include bush honeysuckle, barberry, Siberian crabapple, Manchu cherry, American beautyberry, bear oak, blueberry, rem-red honeysuckle, and redcedar.

  14. Dry flue gas desulfurization byproducts as amendments for reclamation of acid mine spoil

    International Nuclear Information System (INIS)

    Dick, W.A.; Stehouwer, R.C.; Beeghly, J.H.; Bigham, J.M.; Lal, R.

    1994-01-01

    Development of beneficial reuses of highly alkaline, dry flue gas desulfurization (FGD) byproducts can impact the economics of adopting these FGD technologies for retrofit on existing powerplants. Greenhouse studies were conducted to evaluate the use of two dry FGD byproducts for reclamation of acid mine spoil (pH, 3.1 to 5.8). Treatment rates of FGD ranges from 0% to 32% by dry weight and most treatments also included 6% by dry weight of sewage sludge. Fescue (Festuca arundinacea Schreb.) was harvested monthly for a total of six harvests. Plant tissue composition and root growth were determined after the sixth harvest. Leachate analyses and pH determination of mixes were done at the beginning and end of the experiments. Both FGD byproducts were effective in raising the spoil pH and in improving fescue growth. At the highest FGD application rate, fescue growth decreased from the optimum due to high pH and reduced rooting volume caused by cementation reactions between the FGD and spoil. Trace elements, with the exception of B, were decreased in the fescue tissue when FGD was applied. Leachate pH, electrical conductivity, dissolved organic carbon, Ca, Mg, and S tended to increase with increased FGD application rate; Al, Fe, Mn, and Zn decreased. pH was the most important variable controlling the concentrations of these elements in the leachate. Concentrations of elements of environmental concern were near or below drinking water standard levels. These results indicate that FGD applied at rates equivalent to spoil neutralization needs can aid in the revegetation of acid spoil revegetation with little potential for introduction of toxic elements into the leachate water or into the food chain

  15. 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.

  16. 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...

  17. Dynamics of lactose changes during ripening of Edam cheese

    Directory of Open Access Journals (Sweden)

    Lenka Vorlová

    2017-01-01

    Full Text Available The published data show that milk and dairy products are an important part of the diet in the European population and the population of North America, where they cover from 20 to 30% of protein, 15% of lipids and about 80% of calcium from food sources. The exclusion of milk and dairy products from human diet due to lactose intolerance (approximately 75% of the global population are lactose malabsorbers can cause very serious health consequences. From a public health point of view, it is therefore extremely important for diary products to capture all the facts about the fluctuation process or rather reduction of lactose content during dairy production technology. The aim of our study was to determine the lactose in various stages of Edam cheese ripening, to assess its suitability for consumption on the afflicted population. For the determination of lactose (day of production, first, second and sixth month of storage the reference enzymatic method using the enzymatic set Megazyme International Ireland with a detection limit of 0.00296 g.100 g-1was applied. This set is intended for determination of lactose in samples presented as low-lactose or lactose-free products and is based on the hydrolysis of lactose to D-galactose and D-glucose by the enzyme β-galactosidase. After the subsequent oxidation of galactose, the amount of formed NADH (stoichiometrically related to the amount of lactose contained in the sample is measured in a spectrophotometer at 340 nm.  According to current legislation, the lactose-free product must contain less than 10 mg of lactose per 100 g or 100 mL of the consumed product, while a product that contains up to 1 g of lactose in 100 g or 100 mL of the product consumed is considered as a product with low lactose content. The study results showed that even after one month of storage Edam cheese can be, according to current national and EU legislation, designated as a lactose-free food. This means that the consumer receives a

  18. 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...

  19. Physical and chemical characteristics of cheese bread, using fermented broken rice

    Directory of Open Access Journals (Sweden)

    Andressa CORADO

    2017-10-01

    Full Text Available Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%. After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive.

  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. 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

  4. PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

    Science.gov (United States)

    Ercolini, D; Mauriello, G; Blaiotta, G; Moschetti, G; Coppola, S

    2004-01-01

    To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates of appropriate culture media generally used for viable counts of mesophilic and thermophilic lactic acid bacteria (LAB) and used in polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) experiments. The analysis of the DGGE profiles showed a strong influence of the microflora of the NWC on the whole process because after the starter addition, the profile of all the dairy samples was identical to the one shown by the NWC. Simple indexes were calculated for the DGGE profiles to have an objective estimation of biodiversity and of technological importance of specific groups of organisms. LAB grown on Man Rogosa Sharp (MRS) and Rogosa agar at 30 degrees C showed high viable counts and the highest diversity in species indicating their importance in the cheese making, which had not been considered so far. Moreover, the NWC profiles were shown to be the most similar to the curd profile suggesting to be effective in manufacture. The PCR-DGGE analysis showed that in premium quality manufacture the NWC used as starter had a strong influence on the microflora responsible for process development. The molecular approach appeared to be valid as a tool to control process development, starter effectiveness and product identity as well as to rank cheese quality.

  5. Restoration Practices Used on Post Mining Sites and Industrial Deposits in the Czech Republic with an Example of Natural Restoration of Granodiorite Quarries and Spoil Heaps

    Directory of Open Access Journals (Sweden)

    Chuman Tomáš

    2015-11-01

    Full Text Available Mining of minerals that have significant impact on landscape and landscape functions affects 1% of the land surface worldwide. In the Czech Republic the extent of mining sites is estimated to be more than 800 km2 and according to the state legislation the land affected by mining should be reclaimed. There are several approaches to land restoration, which are shortly reviewed in this article, from pure technical approach to one adopting natural processes. The review shows increasing appeal of scientist and conservationist to use natural processes e.g. natural or directed succession as an alternative method of post-mining sites or industrial deposits restoration due to growing evidence of conservational value of such sites in human dominated landscapes. The natural processes used for land restoration are often argued to be slow therefore the rate of spontaneous vegetation succession was assessed in stone quarries and on spoil heaps using a sequence of panchromatic aerial images. The results showed that natural processes act fast and vegetation can reach 100% cover within 10-15 years in granodiorite quarries and on spoil heaps.

  6. Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheese

    Directory of Open Access Journals (Sweden)

    Hiramoto RM

    2001-01-01

    Full Text Available OBJECTIVE: Analyze the infectivity and storage resistance of cysts of the ME-49 strain of Toxoplasma gondii in artificially infected bovine milk and homemade fresh cheese. METHODS: Pasteurized bovine milk was infected with 10 cysts/ml of the ME-49 strain of T.gondii and inoculated in different groups of mice, immediately or after storage at 4ºC for 5, 10 and 20 days. Homemade fresh cheese was prepared with artificially infected milk, and also tested in groups of mice, using the same storage process. Infection was identified by the presence of cysts in the brain or serological testing in challenged mice after 5 weeks, confirmed by Western Blot and histology. RESULTS: The infectivity of cysts of the ME-49 strain of T.gondii was maintained in the milk even after storage for 20 days at refrigerator temperatures. Cysts were also able to survive the production process of homemade fresh cheese and storage for a period of 10 days in the same conditions. CONCLUSIONS: These data demonstrated that milk and dairy products could be an important source of T.gondii in human contamination, reinforcing the importance of milk pasteurization before any processing or ingestion.

  7. DEHYDRATION OF CHEESE BY HOT AIR, MICROWAVE AND FREEZE-DRYING

    Directory of Open Access Journals (Sweden)

    ANA RITA C. PINHO

    2017-12-01

    Full Text Available The objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product (cheese snack. For the three processes of dehydration, several temperatures, powers and times were used, respectively. The drying time was optimized to allow the water activity of the final product to be between 0.3 and 0.4. The color and texture of the product obtained by the three processes were evaluated, and the nutritional analysis (protein, lipids, ash of the product dried by hot air at 52 ºC and by microwave at 750 W and 850 W was performed. The sensory analysis of the microwave dehydrated products was also carried out. The results obtained revealed that the temperature played a relevant role in the drying time and the hardness of the product. In the dehydration by microwave, the power of 850 W resulted in a lower drying time and a better color preservation, but in a high hardness of the samples. Among the three processes studied, the microwave drying was the fastest for the water removal from the cheese.

  8. The production of Parmigiano-Reggiano cheese : the force of an artisanal system in an industrialised world

    NARCIS (Netherlands)

    Roest, de K.

    2000-01-01

    In many respects the Parmigiano-Reggiano production system is a unique dairy system. The processing of 1.35 million tons of milk into a high quality product in 600 small cheese dairies using predominantly artisan production techniques is not found anywhere else in Europe. The high labour

  9. Adaptation of Listeria monocytogenes in a simulated cheese medium: effects on virulence using the Galleria mellonella infection model.

    Science.gov (United States)

    Schrama, D; Helliwell, N; Neto, L; Faleiro, M L

    2013-06-01

    The aim of this study was to evaluate the effect of the acid and salt adaptation in a cheese-based medium on the virulence potential of Listeria monocytogenes strains isolated from cheese and dairy processing environment using the Galleria mellonella model. Four L. monocytogenes strains were exposed to a cheese-based medium in conditions of induction of an acid tolerance response and osmotolerance response (pH 5·5 and 3·5% w/v NaCl) and injected in G. mellonella insects. The survival of insects and the L. monocytogenes growth kinetics in insects were evaluated. The gene expression of hly, actA and inlA genes was determined by real-time PCR. The adapted cells of two dairy strains showed reduced insect mortality (P 0·05) was found between adapted and nonadapted cells. The gene expression results evidenced an overexpression of virulence genes in cheese-based medium, but not in simulated insect-induced conditions. Our results suggest that adaptation to low pH and salt in a cheese-based medium can affect the virulence of L. monocytogenes, but this effect is strain dependent. In this study, the impact of adaptation to low pH and salt in a cheese-based medium on L. monocytogenes virulence was tested using the Wax Moth G. mellonella model. This model allowed the differentiation of the virulence potential between the L. monocytogenes strains. The effect of adaptation on virulence is strain dependent. The G. mellonella model revealed to be a prompt method to test food-related factors on L. monocytogenes virulence. © 2013 The Society for Applied Microbiology.

  10. Avaliação do rendimento do queijo tipo prato obtido por modificações no processo tradicional de fabricação Evaluation of the yield of prato cheese obtained by modifications of the traditional manufacturing process

    Directory of Open Access Journals (Sweden)

    Leila M. Spadoti

    2003-12-01

    Full Text Available O objetivo deste trabalho foi comparar os efeitos das seguintes modificações no processo com o processo tradicional de fabricação de queijo Prato: uso de leite concentrado por ultrafiltração-(LCUF até um FCV=4:1; pré-fermentação de parte deste LCUF e aquecimento indireto da massa sobre o rendimento-(R, rendimento ajustado-(RAJ e a recuperação de gordura-(RGq e de proteína-(RPq no queijo. Foram realizados 3 processamentos, com 5 tratamentos cada, respectivamente: Tratamento 1-(T1, sem ultrafiltração; Tratamento 2-(T2, ultrafiltração sem pré-fermentação do LCUF; Tratamento 3-(T3, ultrafiltração com pré-fermentação de 10% do LCUF; Tratamento 4-(T4:, ultrafiltração com pr��-fermentação de 20% do LCUF e com aquecimento direto da massa e Tratamento 5-(T5: ultrafiltração com pré-fermentação de 20% do LCUF e único com aquecimento indireto. Os resultados de composição, rendimento e recuperação de componentes dos 5 tratamentos foram avaliados estatisticamente. Os tratamentos T2, T3, T4 e T5 apresentaram menores valores de R, RAJ e RGq e maiores valores de RPq, porém, a pré-fermentação com cozimento indireto apresentou a tendência de melhores RGq e RAJ. Menores rendimentos e RGs possivelmente resultaram da estrutura fibrosa apresentada por esses coágulos, bem como pela dificuldade de corte e manipulação dos mesmos.The objective of this research was to study the effect of the following modifications on the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (LCUF up to a VCF=4:1; partial LCUF pre-fermentation; indirect curd cooking; on yield-(R, adjusted yield (RAJ and fat (RGq and protein (RPq recovery on cheese, and comparison of the results with a standard cheese. Three processings with five treatments each were realized, respectively: treatment 1-(T1, without ultrafiltration; Treatment 2-(T2, ultrafiltration without LCUF pre-fermentation; Treatment 3-(T3, 10

  11. Ability of 3 tanniferous forage legumes to modify quality of milk and Gruyère-type cheese.

    Science.gov (United States)

    Girard, M; Dohme-Meier, F; Wechsler, D; Goy, D; Kreuzer, M; Bee, G

    2016-01-01

    Condensed tannins (CT) may affect ruminal biohydrogenation of dietary polyunsaturated fatty acids. A feeding experiment was conducted with 24 Holstein cows to evaluate whether diets containing CT from different forage legumes can increase polyunsaturated fatty acids, especially n-3 fatty acid content in milk and cheese, without affecting negatively their physicochemical and sensorial properties. Cows were assigned to 4 treatment groups (n=6) for 52 d, divided into 2 periods: a control period (CoP) and an experimental period (ExP). During the CoP, cows received a basal diet composed of hay, corn silage, ExtruLin (Trinova Handel & Marketing AG, Wangen, Switzerland), concentrate, and alfalfa (AF) in a ratio of 45:25:5:7:18. In the ExP, in 3 of the 4 groups AF was replaced by either sainfoin (SF; 19% CT in dry matter) or 1 of 2 cultivars of birdsfoot trefoil [Polom (BP), 3% CT; Bull (BB), 5% CT]. At the end of each period, milk was collected on 3 consecutive days and analyzed for milk gross composition and fatty acid profile and was processed to Gruyère-type cheese. A trained panel assessed the sensory quality of raw milk and cheese using discriminative and descriptive tests. This experimental design consisting of AF in both the CoP and ExP allowed us to quantify effects due to lactation stage and experimental diets. In both the CoP and ExP, dry matter intake and milk yield did not differ among treatment groups. From the CoP to the ExP, milk urea content was reduced by 23% with SF, remained unchanged with BP, and tended to increase with AF and BB. The odor of the raw BB milk was judged to be different from AF milk. With SF, switching from the CoP to the ExP resulted in a 17% increase of the 18:3n-3 proportion in milk and cheese lipids. In BP cheese, the increase was 3%, whereas it tended to decrease in BB cheese. Additionally, the 20:5n-3 and 22:5n-3 proportions tended to increase in SF cheese from the CoP to the ExP. Compared with the AF cheeses, cheeses from cows

  12. Remedial investigation report on Bear Creek Valley Operable Unit 2 (rust spoil area, spoil area 1, and SY-200 yard) at the Oak Ridge Y-12 Plant, Oak Ridge, Tennessee. Volume 2. Appendixes

    Energy Technology Data Exchange (ETDEWEB)

    1994-08-01

    This document contains the appendices to the Remedial Investigation Report on Bear Creek Valley Operable Unit 2 (Rust Spoil Area, Spoil Area 1, and SY-200 Yard) at the Oak Ridge Y-12 Plant, Oak Ridge, Tennessee. The appendices include Current and historical soil boring and groundwater monitoring well information, well construction logs, and field change orders; Analytical data; Human health risk assessment data; and Data quality.

  13. Remedial investigation report on Bear Creek Valley Operable Unit 2 (rust spoil area, spoil area 1, and SY-200 yard) at the Oak Ridge Y-12 Plant, Oak Ridge, Tennessee. Volume 2. Appendixes

    International Nuclear Information System (INIS)

    1994-08-01

    This document contains the appendices to the Remedial Investigation Report on Bear Creek Valley Operable Unit 2 (Rust Spoil Area, Spoil Area 1, and SY-200 Yard) at the Oak Ridge Y-12 Plant, Oak Ridge, Tennessee. The appendices include Current and historical soil boring and groundwater monitoring well information, well construction logs, and field change orders; Analytical data; Human health risk assessment data; and Data quality

  14. Biosurfactants production from cheese whey

    OpenAIRE

    Rodrigues, L. R.; Teixeira, J. A.

    2008-01-01

    Biosurfactants are molecules that exhibit pronounced surface and emulsifying activities, produced by a variety of microorganisms. A host of interesting features of biosurfactants, such as higher biodegradability, lower toxicity, and effectiveness at extremes of temperature, pH and salinity; have led to a wide range of potential applications in the fields of oil recovery, environmental bioremediation, food processing and medicine. In spite of the immense potential of...

  15. Anaerobic digestion of cheese whey using up-flow anaerobic sludge blanket reactor

    Energy Technology Data Exchange (ETDEWEB)

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

    1989-01-01

    Anaerobic treatment of cheese whey using a 17.5-litre up-flow anaerobic sludge blanket reactor was investigated in the laboratory. The reactor was studied over a range of influent concentration from 4.5 to 38.1 g chemical oxygen demand per litre at a constant hydraulic retention time of 5 days. The reactor start-up and the sludge acclimatization were discussed. The reactor performance in terms of methane production, volatile fatty acids conversion, sludge net growth and chemical oxygen demand reduction were also presented in this paper. Over 97% chemical oxygen demand reduction was achieved in this experiment. At the influent concentration of 38.1 g chemical oxygen demand per litre, an instability of the reactor was observed. The results indicated that the up-flow anaerobic sludge blanket reactor process could treat cheese whey effectively.

  16. Listeria monocytogenes cross-contamination of cheese: risk throughout the food supply chain.

    Science.gov (United States)

    Sauders, B D; D'Amico, D J

    2016-10-01

    Listeria monocytogenes has been the most common microbial cause of cheese-related recalls in both the United States and Canada in recent years. Since L. monocytogenes is inactivated by pasteurization, the majority of these cases have been linked to environmental and cross-contamination of fresh-soft, soft-ripened, and semi-soft cheeses. Cross-contamination of foods with L. monocytogenes is a continuous risk throughout the food supply chain and presents unique challenges for subsequent illness and outbreak investigations. Reports on outbreaks of listeriosis attributed to cross-contamination downstream from primary processing help highlight the critical role of epidemiological investigation coupled with coordinated molecular subtyping and surveillance in the recognition and investigation of complex foodborne outbreaks. Despite their complexity, environmental sampling throughout the supply chain coupled with improved genotyping approaches and concomitant analysis of foodborne illness epidemiological exposure data are needed to help resolve these and similar cases more rapidly and with greater confidence.

  17. Effect of gamma sterilization on the fatty acid profile of lyophilized buffalo cheese

    International Nuclear Information System (INIS)

    Ivanova, S.; Nacheva, I.; Miteva, D.; Loginovska, K.; Tsvetkov, Ts.

    2009-01-01

    The changes in the fatty acid profile of buffalo cheese after lyophilization and gamma rays treatment at 2 kGy and 4 kGy doses have been studied with the objective of its shelf-live prolongation. The results of the experiments show a decrease of the content of the saturated fatty acids after irradiation at the aforesaid gamma rays doses. A favorable effect on human organism has the decrease of the quantity of the short-chain fatty acids – by 13.16 % on irradiation at 2 kGy and by 18.73% on irradiation at 4 kGy, compared to the control sample. A satisfactory correlation between the essential fatty acids omega-6/omega3 has been observed in the lyophilized buffalo cheese. In the process of irradiation this balanced correlation changes and increases up to 7.32 and 8.31 at 2 kGy and 4 kGy respectively

  18. Butanol production by bioconversion of cheese whey in a continuous packed bed reactor.

    Science.gov (United States)

    Raganati, F; Olivieri, G; Procentese, A; Russo, M E; Salatino, P; Marzocchella, A

    2013-06-01

    Butanol production by Clostridium acetobutylicum DSM 792 fermentation was investigated. Unsupplemented cheese whey was adopted as renewable feedstock. The conversion was successfully carried out in a biofilm packed bed reactor (PBR) for more than 3 months. The PBR was a 4 cm ID, 16 cm high glass tube with a 8 cm bed of 3mm Tygon rings, as carriers. It was operated at the dilution rate between 0.4h(-1) and 0.94 h(-1). The cheese whey conversion process was characterized in terms of metabolites production (butanol included), lactose conversion and biofilm mass. Under optimized conditions, the performances were: butanol productivity 2.66 g/Lh, butanol concentration 4.93 g/L, butanol yield 0.26 g/g, butanol selectivity of the overall solvents production 82 wt%. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Modelling the Maillard reaction during the cooking of a model cheese.

    Science.gov (United States)

    Bertrand, Emmanuel; Meyer, Xuân-Mi; Machado-Maturana, Elizabeth; Berdagué, Jean-Louis; Kondjoyan, Alain

    2015-10-01

    During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour observed, (ii) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the establishment of an observable reaction scheme adapted from a literature survey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic modelling of these reaction markers. Systematic two-dimensional gas chromatography time-of-flight mass spectrometry was used for the semi-quantitation of trace compounds. Precursors were quantitated by high-performance liquid chromatography. The experimental data obtained were fitted to the model with 14 elementary linked reactions forming a multi-response observable reaction scheme. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.

    Science.gov (United States)

    Henri-Dubernet, Ségolène; Desmasures, Nathalie; Guéguen, Micheline

    2008-03-01

    The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man - Rogosa - Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction - temperature gradient gel electrophoresis (PCR-TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR-TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus helveticus, a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis, Lactobacillus kefiri, and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.

  1. The copper spoil heap Knappenberg, Austria, as a model for metal habitats – Vegetation, substrate and contamination

    Energy Technology Data Exchange (ETDEWEB)

    Adlassnig, Wolfram; Weiss, Yasmin S. [University of Vienna, Core Facility Cell Imaging and Ultrastructure Research, Althanstraße 14, A-1090 Vienna (Austria); Sassmann, Stefan [University of Vienna, Core Facility Cell Imaging and Ultrastructure Research, Althanstraße 14, A-1090 Vienna (Austria); University of Exeter, College of Life and Environmental Sciences, Biosciences, Stocker Road, Exeter EX4 4QD (United Kingdom); Steinhauser, Georg [Leibniz University Hannover, Institute of Radioecology and Radiation Protection, Herrenhäuser Straße 2, D30419 Hannover (Germany); Hofhansl, Florian [University of Vienna, Department of Microbiology and Ecosystem Science, Althanstraße 14, A-1090 Vienna (Austria); Instituto Nacional de Pesquisas da Amazônia, Coordenação de Dinâmica Ambiental, Manaus (Brazil); Baumann, Nils [Helmholtz-Zentrum Dresden-Rossendorf, Division of Biogeochemistry, Bautzner Landstraße 400, D-01328 Dresden (Germany); Lichtscheidl, Irene K. [University of Vienna, Core Facility Cell Imaging and Ultrastructure Research, Althanstraße 14, A-1090 Vienna (Austria); Lang, Ingeborg, E-mail: ingeborg.lang@univie.ac.at [University of Vienna, Core Facility Cell Imaging and Ultrastructure Research, Althanstraße 14, A-1090 Vienna (Austria)

    2016-09-01

    Historic mining in the Eastern Alps has left us with a legacy of numerous spoil heaps hosting specific, metal tolerant vegetation. Such habitats are characterized by elevated concentrations of toxic elements but also by high irradiation, a poorly developed substrate or extreme pH of the soil. This study investigates the distribution of vascular plants, mosses and lichens on a copper spoil heap on the ore bearing Knappenberg formed by Prebichl Layers and Werfener Schist in Lower Austria. It serves as a model for discriminating between various ecological traits and their effects on vegetation. Five distinct clusters were distinguished: (1) The bare, metal rich Central Spoil Heap was only colonised by highly resistant specialists. (2) The Northern and (3) Southern Peripheries contained less copper; the contrasting vegetation was best explained by the different microclimate. (4) A forest over acidic bedrock hosted a vegetation overlapping with the periphery of the spoil heap. (5) A forest over calcareous bedrock was similar to the spoil heap with regard to pH and humus content but hosted a vegetation differing strongly to all other habitats. Among the multiple toxic elements at the spoil heap, only Cu seems to exert a crucial influence on the vegetation pattern. Besides metal concentrations, irradiation, humidity, humus, pH and grain size distribution are important for the establishment of a metal tolerant vegetation. The difference between the species poor Northern and the diverse Southern Periphery can be explained by the microclimate rather than by the substrate. All plant species penetrating from the forest into the periphery of the spoil heap originate from the acidic but not from the calcareous bedrock. - Highlights: • Strong impact on plant diversity by isolation and extreme abiotic conditions • Both, microclimate and substrate explain species distribution. • Increased cellular metal tolerance of plants from the Central Spoil Heap • Among toxic elements

  2. Measurements of line overlap for resonant spoiling of x-ray lasing transitions

    International Nuclear Information System (INIS)

    Beiersdorfer, P.; Elliott, S.R.; MacGowan, B.J.; Nilsen, J.

    1994-06-01

    High-precision measurements are presented of candidate line pairs for resonant spoiling of x-ray lasing transitions in the nickel-like W 46+ , the neon-like Fe 16+ , and the neon-like La 47+ x-ray lasers. Our measurements were carried out with high-resolution crystal spectrometers, and a typical precision of 20--50 ppM was achieved. While most resonances appear insufficient for effective photo-spoiling, two resonance pairs are identified that provide a good overlap. These are the 4p 1/2 → 3d 3/2 transition in nickel-like W 46+ with the 2p 3/2 → 1s 1/2 transition in hydrogenic Al 12+ , and the 3s 1/2 → 2p 3/2 transition in neon-like La 47+ with the 1 1 S 0 -2 1 P 1 line in heliumlike Ti 20+

  3. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.

    Science.gov (United States)

    Escobar, D; Clark, S; Ganesan, V; Repiso, L; Waller, J; Harte, F

    2011-03-01

    High-pressure homogenization (HPH) of milk was studied as an alternative processing operation in the manufacturing of queso fresco cheese. Raw and pasteurized (65°C for 30 min) milks were subjected to HPH at 0, 100, 200, and 300 MPa and then used to manufacture queso fresco. The cheeses were evaluated for yield, moisture content, titratable acidity, nitrogen content, whey protein content, yield force, yield strain, and tactile texture by instrumental or trained panel analyses. The combination of HPH and thermal processing of milk resulted in cheeses with increased yield and moisture content. The net amount of protein transferred to the cheese per kilogram of milk remained constant for all treatments except raw milk processed at 300 MPa. The highest cheese yield, moisture content, and crumbliness were obtained for thermally processed milk subjected to HPH at 300 MPa. The principal component analysis of all measured variables showed that the variables yield, moisture content, and crumbliness were strongly correlated to each other and negatively correlated to the variables yield strain, protein content (wet basis), and sensory cohesiveness. It is suggested that the combination of thermal processing and HPH promotes thermally induced denaturation of whey protein, together with homogenization-induced dissociation of casein micelles. The combined effect results in queso fresco containing a thin casein-whey matrix that is able to better retain sweet whey. These results indicate that HPH has a strong potential for the manufacture of queso fresco with excellent yield and textural properties. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  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. The development of arbuscular mycorrhiza in two simulated stages of spoil-bank succession

    Czech Academy of Sciences Publication Activity Database

    Püschel, David; Rydlová, Jana; Vosátka, Miroslav

    2007-01-01

    Roč. 35, č. 2 (2007), s. 363-369 ISSN 0929-1393 R&D Projects: GA ČR GA526/04/0996; GA ČR(CZ) GD206/03/H137 Institutional research plan: CEZ:AV0Z60050516 Keywords : mycorrhiza * plant succession * spoil bank s Subject RIV: EF - Botanics Impact factor: 1.810, year: 2007

  8. Stillbirth and stigma: the spoiling and repair of multiple social identities

    OpenAIRE

    Brierley-Jones, L.; Crawley, R.; Lomax, S.; Ayers, S.

    2014-01-01

    This study investigated mothers' experiences surrounding stillbirth in the United Kingdom, their memory making and sharing opportunities, and the effect these opportunities had on them. Qualitative data were generated from free text responses to open-ended questions. Thematic content analysis revealed that "stigma" was experienced by most women and Goffman's (1963) work on stigma was subsequently used as an analytical framework. Results suggest that stillbirth can spoil the identities of "pat...

  9. Usefulness of enhanced breathhold 3D spoiled gradient-echo MRA for intrathoracic mass

    International Nuclear Information System (INIS)

    Kobayashi, Takeshi; Kadoya, Masumi; Kamimura, Ryoichi; Takashima, Tsutomu

    1999-01-01

    Enhanced Breathhold 3D Spoiled Gradient-echo MRA was very attractive method for not only evaluating relationship between intrathoracic mass and intrathoracic vessels, but also visualizing small pulmonary vessels that could not be detected conventional MRA methods. Moreover, this methods could be applied for evaluating vascularity of the lesions. This method will be accepted as routine pulse sequence for evaluating intrathoracic mass especially malignant tumors. (author)

  10. Cover layers to the growth of trees and shrobs over a sulfide spoil from gold mining

    Directory of Open Access Journals (Sweden)

    Igor Rodrigues de Assis

    2011-08-01

    Full Text Available This work was done at a gold mine company in Paracatu, MG, Brazil, and was conducted from March 2000 to November 2005. The substrate (spoil studied was a phillite rock which contains sulfides such as pyrite and arsenopyrite. This study aimed to evaluate the survival and growth of plant species on different combinations of substrate layers over the spoil. These layers were a cover layer and a sealing layer, both deposited over the spoil. The treatment 1 had saprolite (B1 in the sealing layer (SL and B1 with liming (B1L in the cover layer (CL. The treatment 2 had B1 in SL and B1L + soil with liming (SoL in the CL. The treatment 3 had B1 + SoL in the SL and B1L in the CL. The treatment 4 had B1 + SoL in the SL and B1L + SoL in the CL. The plant species used were Acacia farnesiana, A. holosericea, A. polyphylla, Albizia lebbeck, Clitoria fairchildiana, Flemingia sp., Mimosa artemisiana, M. bimucronata e Enterolobium contortisiliquum. Forty and 57 months after planting, collardiameter, height, and living plants were evaluated. The greatest survival rate was oobservedintreatmentwith B horizon of an Oxisoil in both layers, with 80 %. In general, M. bimucronata and A. farnesiana species showed the highest survival rate. The arsenic-content by Mehlich 3 in the cover layer ranged from 0.00 to 14.69 mg dm- 3 among treatments. The experimental results suggest that layers combinations above the sulfide substrate allow the rapid revegetation of the spoil.

  11. Erodibility of surface-mine spoil banks in southeastern Ohio : an approximation

    Energy Technology Data Exchange (ETDEWEB)

    McKenzie, C D; Studlick, J R.J.

    1979-07-01

    Measurements of accumulated sediment in inter-bank basins of unreclaimed strip mines determined the average annual site loss from unvegetated, 18-year-old spoil banks. Assuming that the universal soil loss equation (USLE) can be used to estimate sediment yield from strip mine slopes, the topographic factor in the USLE was determined in 2 ways, and values for erodibility well calculated. The technique is applicable to unreclaimed mines where inter-bank basins trap all slope-derived sediment.

  12. Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

    OpenAIRE

    Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira

    2006-01-01

    Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growt...

  13. 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.

  14. Remediation of Acid Generating Colliery Spoil Using Steel Slag – Case Studies

    Directory of Open Access Journals (Sweden)

    Ghataora Gurmel S.

    2015-06-01

    Full Text Available One of the legacies of the coal mining industry is the existence of numerous colliery spoil mounds. Run-off waters from some of these mounds result in oxidation of sulphur compounds causing pH to drop to perhaps as low as 2.5. At this pH, mobility for metals increases and it results in destruction of both flora and fauna. In order to reduce acidity, a number of solutions have been investigated with varying degree of success. A recent study to reduce acidity in spoil run-off water included the use of Basic Oxygen Steel slag. Its slow release of lime resulted in longer term remediation compared with other techniques. In addition to this, steel slag contains elements which are essential for plant growth and can be regarded as a weak fertiliser. This was substantiated in two field trials, which had the aim of not only remediating acidity from two different types of colliery spoils, but also to develop a composition that supports grass growth. The objectives were achieved at both sites and some of the results of over 5000 chemical tests conducted during these studies are reported in this paper.

  15. Reclamation of acidic colliery spoil. III. Problems associated with the use of high rates of limestone

    Energy Technology Data Exchange (ETDEWEB)

    Costigan, P A [Univ. of Liverpool, England; Bradshaw, A D; Gemmell, R P

    1982-04-01

    Growth of Trifolium repens in acidic colliery spoil was suppressed by more than 90% when agricultural ground calcitic limestone was applied at above 5 t ha/sup -1/ whereas Lolium perenne was unaffected at rates up to 100 t ha/sup -1/. The inhibitory effect of ground limestone on T. repens was reduced by high phosphorus fertilization and disappeared within 34 weeks of treatment.There was some evidence that high liming caused an imbalance of the Ca/Mg ratio in freshly limed spoil, contribution to growth inhibition. Growth of L. perene was improved and the inhibitory effect on T. repens was alleviated by substituting magnesian limestone (dolomite) for calcitic limestone. Phosphate adsorption of spoil was similar after low and very high limestone applications but increased by 100% after liming at 25 t ha/sup -1/ to pH 5.1.It is suggested that phosphate adsorption at pH 5.1 is caused by freshly precipitated amorphous aluminium hydroxide. The practical implications of the results are discussed.

  16. The flow properties of colliery spoil rockpaste as used in the infilling of abandoned mine workings

    Energy Technology Data Exchange (ETDEWEB)

    Ghataora, G.S.; Jarvis, S.T. [University of Birmingham, Birmingham (United Kingdom)

    1998-07-01

    Colliery spoil is the major constituent of colliery spoil 'rockpaste' which has been used to infill abandoned limestone mines in the West Midlands of England since the early 1980s. The other constituents of rockpaste are pulverised fuel ash, lime and water. A key property of the rockpaste is its ability to flow within the mine workings over considerable distances before setting. This paper describes the work carried out to identify suitable sites as sources of colliery spoil for making rockpaste and goes on to consider the flow properties of the material and the monitoring methods used on-site. A full-scale trial comprising infilling a 6600 m{sup 3} section of an abandoned mine was conducted prior to the infilling of the Littleton Street Mine which had a volume of about 500 000 m{sup 3}. As well as describing the methods used for monitoring the movement of rockpaste material, a description is also given of a dip-meter developed specifically for the purpose of measuring the level of paste in the mine. The monitoring systems developed for use in the two case studies presented in this paper are now being used extensively for infilling other abandoned mine workings. 5 refs., 16 figs., 1 tab., 1 plate.

  17. Porous (Swiss-Cheese Graphite

    Directory of Open Access Journals (Sweden)

    Joseph P. Abrahamson

    2018-05-01

    Full Text Available Porous graphite was prepared without the use of template by rapidly heating the carbonization products from mixtures of anthracene, fluorene, and pyrene with a CO2 laser. Rapid CO2 laser heating at a rate of 1.8 × 106 °C/s vaporizes out the fluorene-pyrene derived pitch while annealing the anthracene coke. The resulting structure is that of graphite with 100 nm spherical pores. The graphitizablity of the porous material is the same as pure anthracene coke. Transmission electron microscopy revealed that the interfaces between graphitic layers and the pore walls are unimpeded. Traditional furnace annealing does not result in the porous structure as the heating rates are too slow to vaporize out the pitch, thereby illustrating the advantage of fast thermal processing. The resultant porous graphite was prelithiated and used as an anode in lithium ion capacitors. The porous graphite when lithiated had a specific capacity of 200 mAh/g at 100 mA/g. The assembled lithium ion capacitor demonstrated an energy density as high as 75 Wh/kg when cycled between 2.2 V and 4.2 V.

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

    Directory of Open Access Journals (Sweden)

    A. G. Moura

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

  19. Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.

    Science.gov (United States)

    Picque, D; Leclercq-Perlat, M-N; Corrieu, G

    2006-08-01

    Respiratory activity, weight loss, and appearance of Camembert-type cheeses were studied during chamber ripening in relation to atmospheric composition. Cheese ripening was carried out in chambers under continuously renewed, periodically renewed, or nonrenewed gaseous atmospheres or under a CO(2) concentration kept constant at either 2 or 6% throughout the chamber-ripening process. It was found that overall atmospheric composition, and especially CO(2) concentration, of the ripening chamber affected respiratory activity. When CO(2) was maintained at either 2 or 6%, O(2) consumption and CO(2) production (and their kinetics) were higher compared with ripening trials carried out without regulating CO(2) concentration over time. Global weight loss was maximal under continuously renewed atmospheric conditions. In this case, the airflow increased exchanges between cheeses and the atmosphere. The ratio between water evaporation and CO(2) release also depended on atmospheric composition, especially CO(2) concentration. The thickening of the creamy underrind increased more quickly when CO(2) was present in the chamber from the beginning of the ripening process. However, CO(2) concentrations higher than 2% negatively influenced the appearance of the cheeses.

  20. The potential of the endolysin Lysdb from Lactobacillus delbrueckii phage for combating Staphylococcus aureus during cheese manufacture from raw milk.

    Science.gov (United States)

    Guo, Tingting; Xin, YongPing; Zhang, Chenchen; Ouyang, Xudong; Kong, Jian

    2016-04-01

    Phage endolysins have received increased attention in recent times as potential antibacterial agents and the biopreservatives in food production processes. Staphylococcus aureus is one of the most common pathogens in bacterial food poisoning outbreaks. In this study, the endolysin Lysdb, one of the two-component cell lysis cassette of Lactobacillus delbrueckii phage phiLdb, was shown to possess a muramidase domain and catalytic sites with homology to Chalaropsis-type lysozymes. Peptidoglycan hydrolytic bond specificity determination revealed that Lysdb was able to cleave the 6-O-acetylated peptidoglycans present in the cell walls of S. aureus. Turbidity reduction assays demonstrated that Lysdb could effectively lyse the S. aureus live cells under acidic and mesothermal conditions. To further evaluate the ability of Lysdb as a potential antibacterial agent against S. aureus in cheese manufacture, Lactobacillus casei BL23 was engineered to constitutively deliver active Lysdb to challenge S. aureus in lab-scale cheese making from raw milk. Compared with the raw milk, the viable counts of S. aureus were reduced by 10(5)-fold in the cheese inoculated with the engineered L. casei strain during the fermentation process, and the pathogenic bacterial numbers remained at a low level (10(4) CFU/g) after 6 weeks of ripening at 10 °C. Taken together, all results indicated that the Lysdb has the function as an effective tool for combating S. aureus during cheese manufacture from raw milk.

  1. 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®

  2. 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

  3. Antimicrobial-Resistance Genetic Markers in Potentially Pathogenic Gram Positive Cocci Isolated from Brazilian Soft Cheese.

    Science.gov (United States)

    Resende, Juliana Alves; Fontes, Cláudia Oliveira; Ferreira-Machado, Alessandra Barbosa; Nascimento, Thiago César; Silva, Vânia Lúcia; Diniz, Cláudio Galuppo

    2018-02-01

    Although most Brazilian dairy products meet high technological standards, there are quality issues regarding milk production, which may reduce the final product quality. Several microbial species may contaminate milk during manufacture and handling. If antimicrobial usage remains uncontrolled in dairy cattle, the horizontal transfer of antimicrobial resistance genes in foodstuffs may be of particular concern for both food producers and dairy industry. This study focused on the evaluation of putative Gram positive cocci in Minas cheese and of antimicrobial and biocide resistance genes among the isolated bacteria. Representative samples of 7 different industrially trademarked Minas cheeses (n = 35) were processed for selective culture and isolation of Gram positive cocci. All isolated bacteria were identified by DNA sequencing of the 16S rRNA gene. Antimicrobial resistance genes were screened by PCR. Overall, 208 strains were isolated and identified as follows: Enterococcus faecalis (47.6%), Macrococcus caseolyticus (18.3%), Enterococcus faecium (11.5%), Enterococcus caseliflavus (7.7%), Staphylococcus haemolyticus (7.2%), Staphylococcus aureus (4.3%), Staphylococcus epidermidis (2.9%), and Enterococcus hirae (0.5%). The genetic markers mecA (78.0%) and smr (71.4%) were the most prevalent, but others were also detected, such as blaZ (65.2%), msrA (60.9%), msrB (46.6%), linA (54.7%), and aacA-aphD (47.6%). The occurrence of opportunist pathogenic bacteria harboring antimicrobial resistance markers in the cheese samples are of special concern, since these bacteria are not considered harmful contaminating agents according to the Brazilian sanitary regulations. However, they are potentially pathogenic bacteria and the cheese may be considered a reservoir for antimicrobial resistance genes available for horizontal transfer through the food chain, manufacturing personnel and consumers. © 2018 Institute of Food Technologists®.

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

    Directory of Open Access Journals (Sweden)

    Nataša Hulak

    2016-11-01

    Full Text Available 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 result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobacillus casei isolated from traditional Istrian cheese as starter cultures, by using methods that determine their proteolytic, lipolytic, antimicrobial and haemolytic potential, as well as their ability of acidification, autoaggregation and survival in simulated gastrointestinal conditions. Our results indicated that from 12 representative strains most revealed a low or moderate proteolytic activity as well as absence of lipolytic and haemolytic activities. From 12 strains, 5 of them showed a medium to strong acidification ability and lowered the pH of milk below 5.00 after 24 hours of incubation. Furthermore, almost all isolates exhibited antimicrobial activity against Serratia marcescens, and lowest number of isolates showed antimicrobial activity against Staphylococcus aureus and Listeria innocua. The studied Lactobacillus strains revealed high survival rate in a simulated oral cavity and duodenum conditions, while the survival ability in a simulated gastric conditions was much lower. Ability to aggregate was low for all tested strains, after 3 hours and after 5 hours of incubation.

  5. Iron effect on the fermentative metabolism of Clostridium acetobutylicum ATCC 824 using cheese whey as substrate

    Directory of Open Access Journals (Sweden)

    Victoria Rosalía Durán-Padilla

    2014-12-01

    Full Text Available Butanol is considered a superior liquid fuel that can replace gasoline in internal combustion engines. It is produced by acetone-butanol-ethanol (ABE fermentation using various species of solventogenic clostridia. Performance of ABE fermentation process is severely limited mostly by high cost of substrate, substrate inhibition and low solvent tolerance; leading to low product concentrations, low productivity, low yield, and difficulty in controlling culture metabolism. In order to decrease the cost per substrate and exploit a waste generated by dairy industry, this study proposes using cheese whey as substrate for ABE fermentation. It was observed that the addition of an iron source was strictly necessary for the cheese whey to be a viable substrate because this metal is needed to produce ferredoxin, a key protein in the fermentative metabolism of Clostridium acetobutylicum serving as a temporary electron acceptor. Lack of iron in the cheese whey impedes ferredoxin synthesis and therefore, restricts pyruvate-ferredoxin oxidoreductase activity leading to the production of lactic acid instead of acetone, butanol and ethanol. Moreover, the addition of FeSO4 notably improved ABE production performance by increasing butanol content (7.13 ± 1.53 g/L by 65% compared to that of FeCl3 (4.32 ± 0.94 g/L under the same fermentation conditions.

  6. Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy

    Directory of Open Access Journals (Sweden)

    Maria Luisa Scatassa

    2018-04-01

    Full Text Available The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016. The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi Adelmo Mirri, Palermo (Italy, by the competent authority during official control, by food business operator in HACCP systems and in research projects. Enterobacteriaceae, Escherichia coli and coagulase-positive staphylococci (CPS were found only in some samples. Bacillus cereus was detected in c.a. 16% of samples but the level of contaminations did not reach the threshold that leads to significant toxin production. Pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. and Brucella spp. were never detected. Furthermore, a total of 47 of lactic acid bacteria (LAB strains were identified at species level by sequencing the 16S rRNA gene, resulting in the identification of 10 species belonging to four genera Enterococcus, Lactobacillus, Lactococcus and Leuconostoc, commonly employed as starter and non starter cultures in different traditional cheese. Results of this study highlighted an improvement of the hygienic conditions of the Sicilian ewes’ ricotta cheeses during the last ten years of investigation. This observation was confirmed from reduction of undesired microorganisms such as Enterobacteriaceae, E.coli and CPS, used to define the process hygiene criteria. However, in order to improve the final quality of this product are needed further strategy such as the dairy makers training, with the aim to apply a good hygienic practices during the production.

  7. Robotic milking and milk quality: effects on the cheese-making properties of milk

    Directory of Open Access Journals (Sweden)

    Giacomo Pirlo

    2010-01-01

    Full Text Available Robotic milking systems (RMS modify dairy herd management and therefore some aspects of production. The mainresults from scientific literature on RMS and cheese-making properties have been reported. The decrease in fat content,as a consequence of the increased milking frequency, is generally confirmed. The lack of specific studies on creamingproperties of milk from robotic milking experiences and with different milking frequencies has been highlighted.Indications on clotting features were obtained with a different milking frequency in a traditional milking parlour; theseresults showed an improvement in the casein index of milk from three daily milkings. A reduction of casein exposure tothe plasminogen-plasmin complex activity in the mammary gland between two consecutive milkings seems to explainthis result. The effect of RMS on milk quality for cheese-making purposes was first evaluated in a two-year monitoringstudy in a herd representative of Po Valley dairy farms. Preliminary results from laboratory tests on bulk milk samplesindicate that milk from RMS seems suitable for cheese-making processes.

  8. Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions.

    Science.gov (United States)

    Park, Jung-Min; Shin, Jin-Ho; Bak, Da-Jeong; Kim, Na-Kyeong; Lim, Kwang-Sei; Yang, Cheul-Young; Kim, Jin-Man

    2014-01-01

    The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

  9. Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese

    Directory of Open Access Journals (Sweden)

    Roberto Rosmini

    2012-07-01

    Full Text Available Water buffalo mozzarella cheese (WBMC is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The aim of this study were to assess the behaviour of Salmonella Typhimurium during the production of artisan water buffalo mozzarella cheese and during its shelf life under different temperature conditions. Raw milk was inoculated with S. Typhimurium and the evolution of S. Typhimurium count during production and shelf life was monitored. In artisan WBMC production technology S. Typhimurium multiplied in the curd during ripening, but its growth rate expressed in log CFU/g/h was lower than the growth rate reported by theoretical predictions. Stretching proved to be a process with good repeatability and able to reduce S. Typhimurium contamination by 5.5 Log CFU/g. The intrinsic characteristics of traditional WBMC proved to be unable to obstacolate the growth of S. Typhimurium during storage in the case of thermal abuse. Control of raw milk contamination and a proper refrigeration temperature are key factors in reducing the risk for consumers.

  10. Colour traits in the evaluation of the ripening period of Asiago cheese

    Directory of Open Access Journals (Sweden)

    Igino Andrighetto

    2010-01-01

    Full Text Available The research was carried out on Asiago d’Allevo cheese samples produced in a single farm located in the Altopiano dei Sette Comuni (above 1000m a.s.l.. After 6-12-18 and 36 months of ripening, samples were analyzed for quality traits, in order to evaluate the effect of ripening on colour and gross composition. As expected crude protein and fat significantly increased through the considered period. Ripening led to a significant decrease of L*, a* and b* values. Lightness showed a negative relationship with crude protein, meanwhile a* and b* were both negatively related to fat content. Concerning L*, the trend could be explained by water loss and N-soluble compounds concentration, which could alter protein matrix. a* and b* reduction was probably related to degradation processes such as lipolysis, which seemed to be extensive in hard and long ripened cheese. Ripening affected significantly the light reflectance at all λ with green cheese having the higher values.

  11. Ceramides And Stress Signalling Intersect With Autophagic Defects In Neurodegenerative Drosophila blue cheese (bchs) Mutants.

    Science.gov (United States)

    Hebbar, Sarita; Sahoo, Ishtapran; Matysik, Artur; Argudo Garcia, Irene; Osborne, Kathleen Amy; Papan, Cyrus; Torta, Federico; Narayanaswamy, Pradeep; Fun, Xiu Hui; Wenk, Markus R; Shevchenko, Andrej; Schwudke, Dominik; Kraut, Rachel

    2015-12-07

    Sphingolipid metabolites are involved in the regulation of autophagy, a degradative recycling process that is required to prevent neuronal degeneration. Drosophila blue cheese mutants neurodegenerate due to perturbations in autophagic flux, and consequent accumulation of ubiquitinated aggregates. Here, we demonstrate that blue cheese mutant brains exhibit an elevation in total ceramide levels; surprisingly, however, degeneration is ameliorated when the pool of available ceramides is further increased, and exacerbated when ceramide levels are decreased by altering sphingolipid catabolism or blocking de novo synthesis. Exogenous ceramide is seen to accumulate in autophagosomes, which are fewer in number and show less efficient clearance in blue cheese mutant neurons. Sphingolipid metabolism is also shifted away from salvage toward de novo pathways, while pro-growth Akt and MAP pathways are down-regulated, and ER stress is increased. All these defects are reversed under genetic rescue conditions that increase ceramide generation from salvage pathways. This constellation of effects suggests a possible mechanism whereby the observed deficit in a potentially ceramide-releasing autophagic pathway impedes survival signaling and exacerbates neuronal death.

  12. From local strains to specific starters: the process structuring a research program on the activation and management of a biotechnological resource

    OpenAIRE

    Casalta, Erick; Bona, Pascale

    2009-01-01

    This study presents a research-action program carried out in Corsica with a group of cheese makers to develop specific starters. Based on the direct participation of the cheese makers, this study consisted in designing starters with lactic acid bacterial strains isolated from milks and cheeses of this group of cheese makers. This process modified an individually and empirically used resource, local strains, into a shared and collectively managed resource, specific starters. Patrimonial featur...

  13. 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.

  14. 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).

  15. 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)

  16. Energy production by anaerobic treatment of cheese whey

    International Nuclear Information System (INIS)

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

    2009-01-01

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

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

    Science.gov (United States)

    Schmidt, J L; Daudin, J J

    1983-01-01

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

  18. 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.

  19. 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.

  20. 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

  1. 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.

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

    Directory of Open Access Journals (Sweden)

    2015-02-01

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

  3. Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin

    DEFF Research Database (Denmark)

    Børsting, Mette Winther

    be the need of an extended ripening period to reach a similar cheese structure as in cheeses produced with BC. The aim of this project was to compensate for the lower proteolytic activity in cheese produced with CC compared to BC. Selection of dairy lactic acid bacteria (LAB) for cheese production with high....... lactis subsp lactis, 10 thermophilic Lactobacillus strains and 15 frozen direct vat set strains of thermopholic Lactobacillus) to hydrolyse αS1-CN, candidates were selected for cheese-making experiments. None of the selected proteolytic strains contributed significantly to softening the cheese structure...

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

    Science.gov (United States)

    Lee, Jai-Sung; Bae, Inhyu

    2018-02-01

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

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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...

  10. Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behavior of mozzarella cheese.

    Science.gov (United States)

    Ribero, G G; Rubiolo, A C; Zorrilla, S E

    2007-06-01

    The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2 x 10 x 10 cm(3)) were immersed in 23% w/w NaCl solutions (control samples: 4 degrees C, 90 min; frozen samples: -15 degrees C, 180 min). Half of the frozen samples were immediately thawed at 4 degrees C . The other half was stored at -20 degrees C for 2 mo and then was thawed at 4 degrees C (frozen-stored samples). Samples were stored at 4 degrees C and assayed at 1, 7, 14, 20, 27, 34, and 41 d. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001 immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.

  11. Effects of coal spoil amendment on heavy metal accumulation and physiological aspects of ryegrass (Lolium perenne L.) growing in copper mine tailings.

    Science.gov (United States)

    Chu, Zhaoxia; Wang, Xingming; Wang, Yunmin; Liu, Guijian; Dong, Zhongbing; Lu, Xianwen; Chen, Guangzhou; Zha, Fugeng

    2017-12-21

    Copper mine tailings pose many threats to the surrounding environment and human health, and thus, their remediation is fundamental. Coal spoil is the waste by-product of coal mining and characterized by low levels of metals, high content of organic matter, and many essential microelements. This study was designed to evaluate the role of coal spoil on heavy uptake and physiological responses of Lolium perenne L. grown in copper mine tailings amended with coal spoil at rates of 0, 0.5, 1, 5, 10, and 20%. The results showed that applying coal spoil to copper mine tailings decreased the diethylenetriaminepentaacetic acid (DTPA)-extractable Cd, Cu, Pb, and Zn contents in tailings and reduced those metal contents in both roots and shoots of the plant. However, application of coal spoil increased the DTPA-extractable Cr concentration in tailings and also increased Cr uptake and accumulation by Lolium perenne L. The statistical analysis of physiological parameters indicated that chlorophyll and carotenoid increased at the lower amendments of coal spoil followed by a decrease compared to their respective controls. Protein content was enhanced at all the coal spoil amendments. When treated with coal spoil, the activities of superoxide dismutases (SOD), peroxidase (POD), and catalase (CAT) responded differently. CAT activity was inhibited, but POD activity was increased with increasing amendment ratio of coal spoil. SOD activity increased up to 1% coal spoil followed by a decrease. Overall, the addition of coal spoil decreased the oxidative stress in Lolium perenne L., reflected by the reduction in malondialdehyde (MDA) contents in the plant. It is concluded that coal spoil has the potential to stabilize most metals studied in copper mine tailings and ameliorate the harmful effects in Lolium perenne L. through changing the physiological attributes of the plant grown in copper mine tailings.

  12. A comparative study between inhibitory effect of L. lactis and nisin on important pathogenic bacteria in Iranian UF Feta cheese

    Directory of Open Access Journals (Sweden)

    Saeed Mirdamadi

    2015-02-01

    . coli decreased slowly after 28 days which may be due to the synergistic inhibitory effects of nisin and other metabolites produced by L. lactis and starter culture strains. These conditions are compatible to UF Feta cheese making processes. The usage of L. lactis is more effective in terms of pathogenic inhibitory in comparison with free nisin. Using L. lactis as an adjunct starter culture can assist microbial quality improvement and prevent important pathogens, which may survive during food processing, because of the production of beneficial metabolites .

  13. 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.

  14. 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.

  15. Amino acid composition of cottage cheese and whey with bifidobacteria

    Directory of Open Access Journals (Sweden)

    N. S. Rodionova

    2017-01-01

    Full Text Available Breaking condition intestinal flora, the simplest way to create sensitive parts of the body microbiocenosis caused by various factors. Reasons for people microecology imbalances – antibiotics, preservatives, stress. The result is an imbalance – the number of gastrointestinal disorders, immune deficiency disorders metabolic processes in the body. Therapeutic effect of probiotic microorganisms is the result of exogenous and endometabolitov synthesis the character of the protein. Acid activity information probiotic microorganisms and the distribution of amino acids between the products and intermediates in biopotential evaluation process foods produced with probiotic microflora by fermentation. Test results from the amino acid composition of whey and quark are obtained by fermenting raw milk probiotics bifidobacterias. It was found that during the fermentation of the quark consortium, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y enriched curd 4 of leucine and glutamine. Rate of transfer amino acids in serum to 2–6% of essential amino acids is irrelevant 3–7%. The highest value observed transient threonine, isoleucyl, lysine, valine, alanine, glycine, proline, serine. The mean value of the prototype amino acid protein curd and whey protein biological value was 71.89 and 74.58. Preservation of active forms of probiotic microorganisms after heating the bunch to 53–55 °C, lg concentration of not less than 7 (in 1 g in cottage cheese and serum. The received data are actual for formation of an information data bank, necessary for the development of prescription-component solutions of eubiotic products.

  16. Enzyme activities in reclaimed coal mine spoils and soils

    Energy Technology Data Exchange (ETDEWEB)

    Fresquez, P R; Aldon, E F; Lindemann, W C

    1987-11-01

    The segregation and stockpiling of topsoil material may reduce enzymatic activities that may hinder normal nutrient cycling processes in reclaimed minelands. The effects of topsoiling and reclamation age on dehydrogenase, nitrogenase, phosphatase, arylsulphatase, amylase, cellulase, invertase and urease activities were evaluated on three reclaimed non-top-soiled and five reclaimed topsoiled areas and compared with an indisturbed reference soil. Three months after topsoiling and revegetation, activities of the enzymes in the reclaimed areas, with the exception of dehydrogenase, were statistically equal to activities of the undisturbed soil. Most enzymes, including dehydrogenase, peaked in the next 1 or 2 years after reclamation with topsoiling and declined thereafter. A 4-year-old topsoiled site (revegetated in 1978) was statistically similar to the undisturbed soil. Amylase activity, however, was significantly lower after the fourth year compared to the undisturbed soil. The non-topsoiled areas, even after 6, 7 and 8 years, appeared to have lower enzyme activities than the younger topsoiled areas or the undisturbed soil. This trend was supported by the finding that the 4-year-old topsoiled site was more enzymatically similar to the undisturbed soil than was the 8-year-old non-topsoiled site (revegetated in 1974). The low enzyme acitivities found in the non-topsoiled areas may be a result of their adverse chemical and physical properties, as well as the low diversity of microorganisms. These studies demonstrate the value of topsoil use for early establishment of soil processes in reclaimed areas. 3 figs., 19 refs., 8 tabs.

  17. Infilling Littleton Street Mine, Wallsall, with colliery spoil rock paste

    Energy Technology Data Exchange (ETDEWEB)

    Jarvis, S.T.; Braithwaite, P.A. [Ove Arup and Partners, Birmingham (United Kingdom)

    1993-12-31

    Describes the filling of an abandoned underground mine with low strength (12-20 kPa) paste made of coal mining waste. With a volume of 550,000 m{sup 3}, it was the largest mine to be filled with rock paste to date. The abandoned mine, flooded with underground water, consists of room and pillar workings at shallow depth of 35 to 60 m. Height of the underground mine cavity varies between 4 and 8 m. The process of infilling and tests and systems for monitoring infilling completeness and strength are described. Benefits of rock paste over other forms of infilling are discussed. Land reclamation work at the source sites is also described. Mineral waste source sites and specifications of the materials are given. After work completion, about 18 ha of derelict urban land were released for redevelopment. 6 refs.

  18. Spoil pile instabilities with reference to a strip coal mine in Turkey: mechanisms and assessment of deformations

    Science.gov (United States)

    Kasmer, Ozgu; Ulusay, Resat; Gokceoglu, Candan

    2006-02-01

    With the increasing adoption of the surface mining of coal, problems associated with spoil pile instability, which affects resource recovery, mining cost, and safety and presents environmental hazards, have become a matter of prime concern to mine planners and operators. The study of geotechnical aspects is thus very important in the rational planning for the disposal, reclamation, treatment and utilization of spoil material. A strip coal mine, one of the largest open pit mines in Turkey, is located in Central Anatolia and provides coal to a thermal power station. Coal production is carried out in two adjacent open pits, the Central Pit and South Pit. A large-scale spoil pile instability over an area of 0.3 km2 occurred within the dumping area of the Central pit. In addition, small-scale movement occurred in the outside dumping area. This paper outlines the results of field and laboratory investigations to describe the mechanisms of the spoil pile instabilities and to assess deformations monitored over a long period following the failure. Shear test results indicate that the interface between the floor and spoil material dumped by dragline has a negligible cohesion and is the most critical plane of weakness for spoil pile instability. Back analyses based on the method of limit equilibrium and the numerical modelling technique, and observations in the pit revealed that failure occurred along a combined sliding surface consisting of a circular surface through the spoil material itself and a planar surface passing along the interface between the spoil piles and floor. The analyses also indicated that pore water pressure ratios of about 0.25 satisfy limiting equilibrium condition and that rainfall about one month before the failure may be a contributing factor to the instability. Movement monitoring data obtained following the failure over a 1.5-year period suggested that the ongoing deformations were mainly due to compaction of the spoil material. Based on the

  19. 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.

  20. 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...

  1. 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.

  2. Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

    Directory of Open Access Journals (Sweden)

    Rosaria Lucchini

    2018-04-01

    Full Text Available Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. For hygienic and safety evaluation, aerobic colony count, coagulase-positive staphylococci, Escherichia coli, staphylococcal toxins, Listeria monocytogenes , and Salmonella spp, pH and aw were determined in raw milk from evening and morning milking, curd in vat, curd after extraction and two months-ripened cheese. Pathogens or toxins, high values of coagulase- positive staphylococci and E. coli were not found in cheese samples. However, in the curd coagulase-positive staphylococci reached values almost of 5 Log CFU/g in the two malga without starter cultures. The use of Natural Milk Culture reduced E. coli counts. In addition, DNA was extracted from cheese samples and from Natural Milk Culture and the composition of the microbial community determined by Next Generation Sequencing method. The determination of cheese microbial communities demonstrated that the use of Natural Milk Culture exerted different effects in the different malga, in any case preserving bacterial biodiversity.

  3. Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil

    Directory of Open Access Journals (Sweden)

    Adair da Silva Santos Filho

    2017-09-01

    Full Text Available Cheese type cabacinha from Vale do Jequitinhonha is obtained by curd heating in a similar process made to Mozzarella, but the raw milk is unpasteurized and the final product is stored unpackaged and at room temperature. This milk derivative may contribute to the increase the income of the local population, especially the residents of the edges of roads, due to the flow of vehicles and possible buyers. The purpose of this work was to identify the physical and sanitary conditions of cheese type cabacinha market places present in three municipalities of the Vale do Jequitinhonha, MG, Brazil. Previously the investigation was detected the number of marketplaces that sell these cheese in the Medina, Cachoeira de Pajeú and Pedra Azul, municipalities of the state of Minas Gerais, Brazil, located on the surrounding area of the highways BR 251 and BR 116. Afterward as developed a physical and sanitary checklist and it were filled in loco. It was observed that most market places were not provided of masonry walls, piped water or toilet and sink. It is also common to the presence of possible contamination vectors in surroundings, such as dogs and insects. It is verified that most of these cheese is exposed in pairs held by string and unpackaged. This study demonstrated the precariousness of the physical structures and consequently the lack of adequate sanitary conditions in the cheese type cabacinha market places. Because it is an artisanal product from family farming, which generates income and employment in the field deserve more attention of competent state and municipal authorities.

  4. Richness, diversity and evenness of vegetation upon rehabilitation of gypsum mine spoiled lands in the Indian arid zone

    Science.gov (United States)

    Kumar, S.; Sharma, K.D.; Sharma, U.K.; Gough, L.P.

    1998-01-01

    Richness, diversity and evenness of vegetation, after rehabilitation of gypsum mine spoils at Barmer were investigated in plots protected and planted one year and four years ago. There were four water harvesting treatments, viz., half-moon terraces, micro-catchments with 5% slope, ridge and furrow and control, wherein, indigenous and exotic trees and shrubs were planted at 5 ?? 5 m spacing. Sampling of the planted and natural vegetation, using quadrats and transacts, revealed much less species richness in unplanted control as compared to all treatments and in all the years. The species richness that increased initially (within one year) gradually declined over time (during four year), though the extent varied in different treatments. The water harvesting treatment showing maximum initial increase in richness also showed maximum decline over time, though decline was more in annual species. Two perennial species increased in richness with time. This was further proved from the trends in diversity and evenness indices. It was concluded that natural successional process was accelerated by rehabilitation providing stability to the habitat.

  5. Spatial variation in spoil and vegetative characteristics of pastures on reclaimed surface mined land

    International Nuclear Information System (INIS)

    Teutsch, C.D.; Collins, M.; Ditsch, D.C.

    1999-01-01

    Kentucky has large areas of reclaimed surface mined land that could provide grazing for livestock. Research is needed to determine optimal stocking densities and to evaluate the sustainability of such grazing systems for this region. A long-term grazing study was initiated in 1997 on 151 ha of reclaimed land near Chavies, KY to determine spatial and temporal variation with stocking densities of 0, 0.28, 0.42, or 0.83 beef cow-calf units/ha. Global Positioning System and GIS technologies were used to establish pasture boundaries, locate permanent sampling markers at a density of 1 per 0.4 ha, and interpolate maps of physical, spoil, and vegetable pasture characteristics. Herbage and spoil samples were collected around the permanent markers in May of 1997. Stepwise regression was used to determine factors affecting the vegetative characteristics of the sites. Biomass density ranged from 0 to 2500 kg/ha with a mean of 570 kg/ha. Factors affecting biomass included legume and weed proportions in the sward, grazing activity, soil potassium, elevation, and potential acidity, cumulatively accounting for 32% of the variation. Ground cover ranged from 10 to 100% with an average of 74%. Soil pH, potassium, and grass in the sward accounted for 14% of the variation in ground cover. Legumes made up 0 to 61% of the sward with a mean of 13% over the pasture area. Variables affecting the amount of legume in the sward included biomass density, slope, elevation, pH, and stocking density, together accounting for 21% of the variation. Spatial variation in the physical, spoil, and vegetative characteristics of the pastures was large. Overall, regression accounted for a limited amount of the variation in the vegetative characteristics of the site indicating that other important variables exist

  6. An appraisal of the potential use of fly ash for reclaiming coal mine spoil.

    Science.gov (United States)

    Ram, Lal C; Masto, Reginald E

    2010-01-01

    Growing dependence on coal-fired power plants for electrical generation in many countries presents ongoing environmental challenges. Burning pulverized coal in thermal power plants (TPPs) generates large amounts of fly ash (FA) that must be disposed of or otherwise handled, in an environmentally-sound manner. A possible option for dealing with fly ash is to use it as an amendment for mine spoil or other damaged soil. It has been demonstrated through studies in India and other countries that FA alone or in combination with organic or inorganic materials can be used in a productive manner for reclamation of mine spoil. The characteristics of FA, including silt-sized particles, lighter materials with low bulk density (BD), higher water holding capacity, favorable pH and significant concentrations of many essential plant nutrients, make it a potentially favorable amendment for mine spoil reclamation. Studies have indicated that the application of FA has improved the physical, chemical and biological qualities of soil to which it is applied. The release of trace metals and soluble salts from FA could be a major limitation to its application. This is particularly true of fresh, un-weathered FA or acidic FA, although perhaps not a concern for weathered/pond ash or alkaline FA. Some potential contaminants, especially metals and other salt ions, could be immobilized and rendered biologically inert by the addition of certain inorganic and organic amendments. However, in view of the variability in the characteristics of FAs that are associated with location, feed coal, combustion conditions and other factors, the suitability of a particular FA for a specific soil/mine spoil needs to be critically evaluated before it is applied in order to maximize favorable results and eliminate unexpected consequences. FA generated in India tends to be mostly alkaline, with lower levels of trace elements than are often found in FAs from other countries. The concentrations of potential

  7. Mine spoil prairies expand critical habitat for endangered and threatened amphibian and reptile species

    Science.gov (United States)

    Lannoo, Michael J.; Kinney, Vanessa C.; Heemeyer, Jennifer L.; Engbrecht, Nathan J.; Gallant, Alisa L.; Klaver, Robert W.

    2009-01-01

    Coal extraction has been occurring in the Midwestern United States for over a century. Despite the pre-mining history of the landscape as woodlands, spent surface coalfields are often reclaimed to grasslands. We assessed amphibian and reptile species on a large tract of coal spoil prairie and found 13 species of amphibians (nine frog and four salamander species) and 19 species of reptiles (one lizard, five turtle, and 13 snake species). Two state-endangered and three state species of special concern were documented. The amphibian diversity at our study site was comparable to the diversity found at a large restored prairie situated 175 km north, within the historic prairie peninsula.

  8. Distribution of Penicillium commune isolates in cheese dairies mapped using secondary metabolite profiles, morphotypes, RAPD and AFLP fingerprinting

    DEFF Research Database (Denmark)

    Lund, Flemming; Nielsen, A.B.; Skouboe, P.

    2003-01-01

    ) and amplified fragment length polymorphism, (AFLP). For a sub-set of 272 P. commune isolates RAPD analysis generated 33 RAPD groups whereas AFLP profiling revealed 55 AFLP groups. This study conclusively showed that the discriminatory power of AFLP was high compared to RAPD and that AFLP fingerprinting matched...... morphotyping, P. commune isolates with identical profiles using all four typing techniques were interpreted as closely related isolates with a common origin and the distribution of these isolates in the processing environment indicated possible contamination points in the cheese dairies. The coating process...... and unpacking of cheeses with growth of P. commune seemed to cause the contamination problems. Several identical P. commune isolates remained present in the processing environment for more than 7 years in both dairies....

  9. 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,

  10. 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...

  11. 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

  12. 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...

  13. 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 ...

  14. 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

  15. 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.

  16. 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.

  17. Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution

    Directory of Open Access Journals (Sweden)

    E. Bona

    2007-09-01

    Full Text Available The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be completely substituted without affecting product acceptability. In this study a sensorially adequate saline solution (NaCl/KCl was simultaneously diffused during salting of Prato cheese in brine with agitation. The simultaneous multicomponent diffusion during the process was modeled with Fick’s second generalized law. The system of partial differential equations formed was solved by the finite element method (FEM. In the experimental data concentration the deviation for NaCl was of 7.3% and for KCl of 5.4%, both of which were considered acceptable. The simulation of salt diffusion will allow control and modulation of salt content in Prato cheese, permitting the prediction of final content from initial conditions.

  18. Biological reclamation of coal mine spoils without topsoil: an amendment study with domestic raw sewage and grass-legume mixture

    Energy Technology Data Exchange (ETDEWEB)

    Maiti, S.K.; Saxena, N.C. [Indian School of Mines, Dhanbad (India). Centre of Mining Environment

    1997-12-31

    A range of tree species were successfully established and grown on spoil site irrigated with domestic raw sewage in India. The heavy metals content in leaves, stem wood, stem bark root wood and root bark differ between species. In general, heavy metals like Fe, Zn, Mn, Cu, and Pb were accumulated more in Eucalyptus then Melia, however only Co accumulated maximum in Acacia. Increase trend was reported in respect of Na, K, Fe, Zn, Cu in grass and vegetables which were grown at a sewage fed farm. However, in all the cases micronutrients and heavy metals contents did not reach the critical limits to produce any phytotoxic effect. Irrigation with raw sewage had no adverse effect on chemical properties of spoil over the 3 year period. This study shows that raising vegetation on spoil material in mining areas irrigated with raw sewage is feasible. However, irrigation by raw sewage caused the accumulation of heavy metals in different plant parts. These plants are not of the fodder type and thus are not entering directly into ecological food chains, hence they can act as heavy metals sinks. On the basis of the Grass-legume experimental study, it may be concluded that N accumulation of coal mine spoil related with nature of spoil, prevailing climate and legume used. In a tropical climate N accumulation rate was found higher than in a temperate one. Addition of phosphorus fertilizer is essential for the reclamation of many mine spoils because even after three years available P level can remain deficient. Available K was found to be sufficient after three years.

  19. 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.

  20. Chemical composition of spoil from bituminous coal and anthracite in Spain. Composicion quimica de los esteriles de hulla y antracita de Espana

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez Canibano, J; Fernandez Valcarce, A

    1991-05-01

    The article describes the chemical composition of spoil from bituminous coal and anthracite in Spain. Chemical composition, mineralogical properties and physical and mechanical characteristics are used to determine the most suitable application for the spoil in order to solve the problem of disposal. 20 refs., 5 figs., 4 tabs.

  1. Guide for calculating the stability of mine berms and spoil bank slopes in the Maritsa-Iztok coal basin

    Energy Technology Data Exchange (ETDEWEB)

    Georgiev, G; Todorova, M; Doneva, V; Novachkov, N; Nedyalkov, N; Mitev, A; Rachev, R

    1984-08-01

    Major landslides are described which occurred in the basin between 1963 and 1970 during overburden removal and formation of spoil banks. Guidelines for the prevention of landslides were developed on the basis of large scale studies of geomechanics, geostatic calculations and geodetic observations of slope behavior; no further landslide has occurred since 1970. Cohesion coefficients, angle of internal friction and shear properties were determined for each material occurring in the clayey and sandy overburden and for the coal (ash content 15-55%). Slope stability of working benches and spoil banks at the Troyanovo mines was then calculated. 8 references.

  2. Exact algebraization of the signal equation of spoiled gradient echo MRI

    Energy Technology Data Exchange (ETDEWEB)

    Dathe, Henning [Department of Orthodontics, Biomechanics Group, University Medical Centre, Goettingen (Germany); Helms, Gunther, E-mail: ghelms@gwdg.d [MR-Research in Neurology and Psychiatry, University Medical Centre, Goettingen (Germany)

    2010-08-07

    The Ernst equation for Fourier transform nuclear magnetic resonance (MR) describes the spoiled steady-state signal created by periodic partial excitation. In MR imaging (MRI), it is commonly applied to spoiled gradient-echo acquisition in the steady state, created by a small flip angle {alpha} at a repetition time TR much shorter than the longitudinal relaxation time T{sub 1}. We describe two parameter transformations of {alpha} and TR/T{sub 1}, which render the Ernst equation as a low-order rational function. Computer algebra can be readily applied for analytically solving protocol optimization, as shown for the dual flip angle experiment. These transformations are based on the half-angle tangent substitution and its hyperbolic analogue. They are monotonic and approach identity for small {alpha} and small TR/T{sub 1} with a third-order error. Thus, the exact algebraization can be readily applied to fast gradient echo MRI to yield a rational approximation in {alpha} and TR/T{sub 1}. This reveals a fundamental relationship between the square of the flip angle and TR/T{sub 1} which characterizes the Ernst angle, constant degree of T{sub 1}-weighting and the influence of the local radio-frequency field.

  3. Work plan, health and safety plan, and site characterization for the Rust Spoil Area (D-106)

    International Nuclear Information System (INIS)

    Bohrman, D.E.; Uziel, M.S.; Landguth, D.C.; Hawthorne, S.W.

    1990-06-01

    As part of the Resource Conservation and Recovery Act (RCRA) Facility Investigation (RFI) of the Department of Energy's Y-12 Plant located in Oak Ridge, Tennessee, this work plan has been developed for the Rust Spoil Area (a solid waste disposal area). The work plan was developed by the Measurement Applications and Development Group (MAD) of the Health and Safety Research Division (HASRD) at Oak Ridge National Laboratory (ORNL) and will be implemented jointly by ORNL/MAD and the Y-12 Environmental Surveillance Section. This plan consists of four major sections: (1) a project description giving the scope and objectives of the investigation at the Rust Spoil Area; (2) field and sampling procedures describing sample documentation, soil sampling techniques, sample packaging and preservation, equipment decontamination, and disposal of investigation generated wastes; (3) sample analysis procedures detailing necessary analytical laboratory procedures to ensure the quality of chemical results from sample receipt through analysis and data reporting; and (4) a health and safety plan which describes general site hazards and particular hazards associated with specific tasks, assigns responsibilities, establishes personnel protection standards and mandatory safety procedures, and provides emergency information for contingencies that may arise during the course of field operations

  4. Biochar addition induced the same plant responses as elevated CO2 in mine spoil.

    Science.gov (United States)

    Zhang, Yaling; Drigo, Barbara; Bai, Shahla Hosseini; Menke, Carl; Zhang, Manyun; Xu, Zhihong

    2018-01-01

    Nitrogen (N) limitation is one of the major constrain factors for biochar in improving plant growth, the same for elevated atmospheric carbon dioxide (CO 2 ). Hence, we hypothesized that (1) biochar would induce the same plant responses as elevated CO 2 under N-poor conditions; (2) elevated CO 2 would decrease the potential of biochar application in improving plant growth. To test these hypotheses, we assessed the effects of pinewood biochar, produced at three pyrolytic temperatures (650, 750 and 850 °C), on C and N allocation at the whole-plant level of three plant species (Austrostipa ramossissima, Dichelachne micrantha and Isolepis nodosa) grown in the N poor mine spoil under both ambient (400 μL L -1 ) and elevated (700 μL L -1 ) CO 2 concentrations. Our data showed that biochar addition (1) significantly decreased leaf total N and δ 15 N (P < 0.05); (2) decreased leaf total N and δ 15 N more pronouncedly than those of root; and (3) showed more pronounced effects on improving plant biomass under ambient CO 2 than under elevated CO 2 concentration. Hence, it remained a strong possibility that biochar addition induced the same plant physiological responses as elevated CO 2 in the N-deficient mine spoil. As expected, elevated CO 2 decreased the ability of biochar addition in improving plant growth.

  5. 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

  6. 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.

  7. Irradiated beetroot extract as a colorant for cream cheese

    Science.gov (United States)

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

    2011-01-01

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

  8. Irradiated beetroot extract as a colorant for cream cheese

    Energy Technology Data Exchange (ETDEWEB)

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

    2011-01-15

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

  9. Irradiated beetroot extract as a colorant for cream cheese

    International Nuclear Information System (INIS)

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

    2011-01-01

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

  10. Szekeres Swiss-cheese model and supernova observations

    International Nuclear Information System (INIS)

    Bolejko, Krzysztof; Celerier, Marie-Noeelle

    2010-01-01

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

  11. 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.

  12. 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

  13. 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....

  14. 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

  15. 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.

  16. 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.

  17. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.

    Science.gov (United States)

    Settanni, L; Di Grigoli, A; Tornambé, G; Bellina, V; Francesca, N; Moschetti, G; Bonanno, A

    2012-04-02

    The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher levels for the farm B. LAB, especially thermophilic cocci, dominated the whole cheese making process of all productions. Undesired microorganisms decreased in number or disappeared during transformation, particularly after curd stretching. LAB were isolated from the wooden vat surface and from all dairy samples, subjected to phenotypic and genetic characterization and identification. Streptococcus thermophilus was the species found at the highest concentration in all samples analyzed and it also dominated the microbial community of the wooden vat. Fourteen other LAB species belonging to six genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Weissella) were also detected. All S. thermophilus isolates were genetically differentiated and a consortium of four strains persisted during the whole traditional production process. As confirmed by pH and the total acidity after the acidification step, indigenous S. thermophilus strains acted as a mixed starter culture. Copyright © 2012 Elsevier B.V. All rights reserved.

  18. 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...

  19. Sustainable treatment of different high-strength cheese whey wastewaters: an innovative approach for atmospheric CO2 mitigation and fertilizer production.

    Science.gov (United States)

    Prazeres, Ana R; Rivas, Javier; Paulo, Úrsula; Ruas, Filipa; Carvalho, Fátima

    2016-07-01

    Raw cheese whey wastewater (CWW) has been treated by means of FeCl3 coagulation-flocculation, NaOH precipitation, and Ca(OH)2 precipitation. Three different types of CWW were considered: without cheese whey recovery (CWW0), 60 % cheese whey recovery (CWW60), and 80 % cheese whey recovery (CWW80). Cheese whey recovery significantly influenced the characteristics of the wastewater to be treated: organic matter, solids, turbidity, conductivity, sodium, chloride, calcium, nitrogen, potassium, and phosphorus. Initial organic load was reduced to values in the interval of 60-70 %. Application of FeCl3, NaOH, or Ca(OH)2 involved additional chemical oxygen demand (COD) depletions regardless of the CWW used. Under optimum conditions, the combination of 80 % cheese whey recovery and lime application led to 90 % reduction in COD. Turbidity (99.8%), total suspended solids (TSS) (98-99 %), oils and fats (82-96 %), phosphorus (98-99 %), potassium (96-97 %), and total coliforms (100 %) were also reduced. Sludge generated in the latter process showed excellent settling properties. This solid after filtration and natural evaporation can be used as fertilizer with limitations due to its saline nature. In an innovative, low-cost, and environmentally friendly technology, supernatant coming from the Ca(OH)2 addition was naturally neutralized in 4-6 days by atmospheric CO2 absorption without reagent addition. Consequently, a final aerobic biodegradation step can be applied for effluent polishing. This technology also allows for some atmospheric CO2 mitigation. Time requirement for the natural carbonation depends on the effluent characteristics. A precipitate rich in organic matter and nutrients and depletions of solids, sodium, phosphorus, magnesium, Kjeldahl, and ammoniacal nitrogen were also achieved during the natural carbonation.

  20. Determination of Volatile Organic Compounds (VOCs from Wrapping Films and Wrapped PDO Italian Cheeses by Using HS-SPME and GC/MS

    Directory of Open Access Journals (Sweden)

    Sara Panseri

    2014-06-01

    Full Text Available Nowadays food wrapping assures attractive presentation and simplifies self-service shopping. Polyvinylchloride (PVC- and polyethylene (PE-based cling-films are widely used worldwide for wrapping cheeses. For this purpose, films used in retail possess suitable technical properties such as clinginess and unrolling capacity, that are achieved by using specific plasticizers during their manufacturing process. In the present study, the main VOCs of three cling-films (either PVC-based or PE-based for retail use were characterized by means of Solid-Phase Micro-Extraction and GC/MS. In addition, the effects of cling film type and contact time on the migration of VOCs from the films to four different PDO Italian cheeses during cold storage under light or dark were also investigated. Among the VOCs isolated from cling-films, PVC released 2-ethylhexanol and triacetin. These compounds can likely be considered as a “non-intentionally added substance”. These same compounds were also detected in cheeses wrapped in PVC films with the highest concentration found after 20 days storage. The PE cling-film was shown to possess a simpler VOC profile, lacking some molecules peculiar to PVC films. The same conclusions can be drawn for cheeses wrapped in the PE cling-film. Other VOCs found in wrapped cheeses were likely to have been released either by direct transfer from the materials used for the manufacture of cling-films or from contamination of the films. Overall, HS-SPME is shown to be a rapid and solvent free technique to screen the VOCs profile of cling-films, and to detect VOCs migration from cling-films to cheese under real retail storage conditions.

  1. 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.

  2. 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

  3. 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 ...

  4. Efficacy of Designer Biochars with or without Lime Application for Remediating Heavy Metals in Mine Spoil Soils

    Science.gov (United States)

    Sigua, Gilbert C.; Novak, Jeffrey; Johnson, Mark; Ippolito, James; Spokas, Kurt; Ducey, Thomas; Trippe, Kristin

    2017-04-01

    A multitude of research investigations have confirmed that biochars can increase soil carbon sequestration, improve critical plant nutrient concentrations, and improve the fertility, chemical, and physical properties of degraded agricultural soils. Recently, biochars ability to sequester metals has caught the attention of the mine reclamation sector. It is proposed that biochar is a suitable amendment to remediate heavy metals in mine spoils, as well as improve chemical conditions for enhanced plant growth. Better plant growth will improve phytostabilization, increase containment of metal-laden sediment, while also reducing potential metal uptake by plants. As such, utilization of a biochar with appropriate chemical and physical characteristics is crucial for effective binding of heavy metals while also improving plant growth conditions in mine spoils. Using two different mine spoils, we conducted laboratory and greenhouse experiments to determine the ability of designer biochar with or without lime application to favorably improve soil pH, reduce heavy metal bioavailability, and improve grass (e.g., wild blue rye) plant nutrient uptake. Preliminary results showed that our designer biochars did increase pH of acid mine spoils significantly (pheavy metals (e.g. aluminum, chromium, zinc, nickel, zinc, manganese, copper and cadmium) in the soils.

  5. Remediation of an acidic mine spoil: Miscanthus biochar and lime amendment affects metal availability, plant growth, and soil enzyme activity.

    Science.gov (United States)

    Novak, Jeffrey M; Ippolito, James A; Ducey, Thomas F; Watts, Donald W; Spokas, Kurt A; Trippe, Kristin M; Sigua, Gilbert C; Johnson, Mark G

    2018-08-01

    Biochar may be a tool for mine spoil remediation; however, its mechanisms for achieving this goal remain unclear. In this study, Miscanthus (Miscanthus giganteus) biochar was evaluated for its ability to reclaim acidic mine spoils (pH lime/no lime and fertilizer additions. Blue Wildrye (Elymus glaucus cv. 'Elkton') was planted and later the shoots and roots were collected and metal concentrations determined. Afterwards, each pot was leached with deionized water, and the leachate analyzed for pH, electrical conductivity (EC), dissolved organic carbon (DOC) and soluble metal concentrations. After drying, the spoil was extracted with 0.01 M CaCl 2 and Mehlich 3 (M3) to determine extractable Al, Cu, and Zn concentrations. Additionally, microbial activity was measured using a fluorescent β-glucosidase and N-acetyl-β-d-glucosaminidase assay. Spoil treated with lime and biochar had significantly greater pH and EC values. Significantly greater β-glucosidase activity occurred only in the 5% biochar plus lime treatment, while N-acetyl-β-d-glucosaminidase activities were not altered. Metal concentrations in rye shoot and roots were mixed. Lime additions significantly reduced extractable metal concentrations. Increasing biochar rates alone significantly reduced leachate DOC concentrations, and subsequently reduced leachable metal concentrations. Surprisingly, miscanthus biochar, by itself, was limited at mitigation, but when combined with lime, the combination was capable of further reducing extractable metal concentrations and improving β-glucosidase enzyme activity. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  6. Effect of biotic and abiotic factors on soil microbial community diversity during primary succession on colliery spoil heaps

    Czech Academy of Sciences Publication Activity Database

    Elhottová, Dana; Frouz, Jan; Chroňáková, Alica; Malý, S.; Krištůfek, Václav; Kalčík, Jiří; Szili-Kovács, T.; Picek, T.

    2004-01-01

    Roč. 45, - (2004), s. 51 ISSN 0009-0646. [Kongres československé společnosti mikrobiologické /23./. 06.09.2004-09.09.2004, Brno] Keywords : soil microbial community * primary succession * colliery spoil heaps Subject RIV: EH - Ecology, Behaviour

  7. Colonization of colliery spoil heaps by millipedes (Diplopoda) and terrestrial isopods (Oniscidea) in the Sokolov region, Czech Republic

    Czech Academy of Sciences Publication Activity Database

    Tajovský, Karel

    2001-01-01

    Roč. 9, č. 4 (2001), s. 365-369 ISSN 1061-2971 Institutional research plan: CEZ:AV0Z6066911 Keywords : colliery spoil heaps * succession * rekultivation Subject RIV: EH - Ecology, Behaviour Impact factor: 1.011, year: 2001

  8. Associations of dominant plant species with arbuscular mycorrhizal fungi during vegetation development on coal mine spoil banks

    Energy Technology Data Exchange (ETDEWEB)

    Rydlova, J.; Vosatka, M. [Academy of Science. Pruhonice (Czech Republic). Inst. of Botany

    2001-07-01

    Among plants colonizing mine spoil banks in Northern Bohemia the first colonizers, mainly ruderal annuals from Chenopodiaceae and Brassicaceae were found not to be associated with arbuscular mycorrhizal fungi (AMF). These species cultivated in pots with soil from four sites in different succession stages of the spoil bank did not respond to the presence of native or non-native AMF. All grass species studied (Elytrigia repens, Calamagrostis epigejos and Arrhenatherum elatius) were found moderately colonized in the field. Carduus acanthoides was found to be highly colonized in the field; however, it did not show growth response to AMF in the pot experiment. The AMF native in four sites on the spoil banks showed high infectivity but low effectiveness in association with colonizing plants compared to the non-native isolate G. fistulosum BEG23. In general, dependence on AMF in the cultivation experiment was rather low, regardless of the fact that plants were found to be associated with AMF either in the field or in pots. Occurrence and effectiveness of mycorrhizal associations might relate primarily to the mycotrophic status of each plant species rather than to the age of the spoil bank sites studied.

  9. Coupling digestion in a pilot-scale UASB reactor and electrochemical oxidation over BDD anode to treat diluted cheese whey.

    Science.gov (United States)

    Katsoni, Alphathanasia; Mantzavinos, Dionissios; Diamadopoulos, Evan

    2014-11-01

    The efficiency of the anaerobic treatment of cheese whey (CW) at mesophilic conditions was investigated. In addition, the applicability of electrochemical oxidation as an advanced post-treatment for the complete removal of chemical oxygen demand (COD) from the anaerobically treated cheese whey was evaluated. The diluted cheese whey, having a pH of 6.5 and a total COD of 6 g/L, was first treated in a 600-L, pilot-scale up-flow anaerobic sludge blanket (UASB) reactor. The UASB process, which was operated for 87 days at mesophilic conditions (32 ± 2 °C) at a hydraulic retention time (HRT) of 3 days, led to a COD removal efficiency between 66 and 97 %, while the particulate matter of the wastewater was effectively removed by entrapment in the sludge blanket of the reactor. When the anaerobic reactor effluent was post-treated over a boron-doped diamond (BDD) anode at 9 and 18 A and in the presence of NaCl as the supporting electrolyte, complete removal of COD was attained after 3-4 h of reaction. During electrochemical experiments, three groups of organochlorinated compounds, namely trihalomethanes (THMs), haloacetonitriles (HANs), and haloketons (HKs), as well as 1,2-dichloroethane (DCA) and chloropicrin were identified as by-products of the process; these, alongside free chlorine, are thought to increase the matrix ecotoxicity to Artemia salina.

  10. Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source

    Energy Technology Data Exchange (ETDEWEB)

    Sansonetti, Sascha; Curcio, Stefano; Calabro, Vincenza; Iorio, Gabriele [Department of Engineering Modeling, University of Calabria, Ponte P. Bucci, Cubo 42/A, 87036 Rende, Cosenza (Italy)

    2009-12-15

    The aim of the present paper is to investigate the feasibility of bio-ethanol production by batch fermentation of ricotta cheese whey (''Scotta''), a dairy industry waste characterized by lactose concentration ranging from 4.5% to 5.0% (w/w) and, with respect to traditional (raw) whey, by much lower protein content. Scotta, therefore, could represent an effective non-vegetable source for renewable energy production. The microrganism used to carry out the fermentation processes was the yeast Kluyveromyces marxianus. Preliminary experiments, performed in aerobic conditions on different volumes of scotta, have shown the actual growth of the yeast. The subsequent fermentation experiments were carried out, in anaerobic conditions, on three different substrates: scotta, raw cheese whey and deproteinized whey. The experimental data have demonstrated the process feasibility: scotta is an excellent substrate for fermentation and exhibits better performance with respect to both raw cheese whey and deproteinized whey. Complete lactose consumption, indeed, was observed in the shortest time (13 h) and with the highest ethanol yield (97% of the theoretical value). (author)

  11. 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.

  12. 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

  13. 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 ...

  14. 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...

  15. 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...

  16. 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...

  17. 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...

  18. 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.

  19. 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

  20. 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.