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Thematische Bibliographien / Cheese / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Cheese“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Kalle, Athina, Ioannis Lambropoulos, Konstantinos Bourazas, and Ioannis G. Roussis. "Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses." Applied Sciences 14, no. 1 (2023): 265. http://dx.doi.org/10.3390/app14010265.

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The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using B

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YOUSEF, AHMED E., and ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese." Journal of Food Protection 50, no. 4 (1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.

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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese fr

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Burgos, Laura, Nora Pece, and Silvina Maldonado. "Spreadable processed cheese using natural goat cheese ripened." Nutrition & Food Science 50, no. 6 (2019): 1001–12. http://dx.doi.org/10.1108/nfs-08-2019-0252.

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Purpose The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable. Design/methodology/approach Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested. Findings Goat cheeses ripened for 10, 20 and 40 days were chosen for the

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Macej, Ognjen, Snezana Jovanovic, and Miroljub Barac. "The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 109–18. http://dx.doi.org/10.2298/bah0402109m.

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In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in to

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MOHEDANO, ANGEL F., JAVIER FERNÁNDEZ, PILAR GAYA, MARGARITA MEDINA, and MANUEL NUÑEZ. "Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese." Journal of Dairy Research 65, no. 4 (1998): 621–30. http://dx.doi.org/10.1017/s002202999800315x.

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The cysteine proteinase from Micrococcus sp. INIA 528 was added at three concentrations to pasteurized cows' milk to study its effect on the ripening process of Hispanico cheese. Dry matter was higher in whey from experimental cheeses than in whey from control cheese manufactured from milk with no added proteinase. No differences in cheese proteolysis were found 24 h after manufacture. Residual αs- and β-caseins were significantly lower, and N soluble at pH 4·6 and in trichloroacetic acid significantly higher, in experimental cheeses than in control cheese from day 15. Hydrophobic and hydrophi

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Hanaa Mohammed Abbas Salih and Harun Rasit Uysal. "Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)." GSC Advanced Research and Reviews 16, no. 1 (2023): 215–35. http://dx.doi.org/10.30574/gscarr.2023.16.1.0306.

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Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 che

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Mukhiddinov, Q. A., A. M. Rakhimov, Dj E. Saparov, A. Aït-Kaddour, and Sh A. Sultanova. "Investigation of the process of molding, pressing and salting hard and soft cheeses." IOP Conference Series: Earth and Environmental Science 1076, no. 1 (2022): 012060. http://dx.doi.org/10.1088/1755-1315/1076/1/012060.

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Abstract Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community struct

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Hanaa, Mohammed Abbas Salih, and Raşit Uysal Harun. "Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)." GSC Advanced Research and Reviews 16, no. 1 (2023): 215–35. https://doi.org/10.5281/zenodo.8272132.

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Sudanese White cheese (<em>Gibna Bayda</em>) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower t

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Miszczycha, Stéphane D., Frédérique Perrin, Sarah Ganet, et al. "Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses." Applied and Environmental Microbiology 79, no. 1 (2012): 150–58. http://dx.doi.org/10.1128/aem.02192-12.

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ABSTRACTShiga toxin-producingEscherichia coli(STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were con

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Shakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu, and Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar." Journal of Dairy Research 70, no. 1 (2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.

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Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for pr

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Pappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea, Marios Mataragas, Agathi Giannouli, and Maria Tsiraki. "Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese." Foods 9, no. 6 (2020): 736. http://dx.doi.org/10.3390/foods9060736.

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Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristic

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GEORGALA, Aikaterini. "Lipolysis profile of some non-European raw milk cheese varieties: a review." Acta agriculturae Slovenica 108, no. 2 (2017): 103. http://dx.doi.org/10.14720/aas.2016.108.2.5.

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<p>This review focuses on the lipolysis profile of some non European raw milk cheese varieties. Lipolysis data of some traditional/artisanal non-European raw milk cheeses such as cheeses ripened in an animal skin, cheeses ripened in brine, cheeses produced in small scale by local dairies etc., are collected and presented in this study. The main characteristics of these cheeses and their lipolysis profile in general are discussed. Factors such as the type of cheese, the technology applied for cheese making and the age of cheese are shown to influence the lipolysis profile.</p>

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Bord, Cécile, Louis Lenoir, Julie Benoit, et al. "Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds." Applied Sciences 15, no. 2 (2025): 961. https://doi.org/10.3390/app15020961.

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In this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of twelve cheeses, including six Cantal and six Salers cheeses, were analyzed. The provenance of milk from two dairy cow breeds (Salers and non-Salers) was discussed sensorially and chemically for each cheese sample and for each cheese category. Despite very few significant differences in biochemical parameters, differences were observed concerning the

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Popovic-Vranjes, Anka, Sasa Krstovic, Marija Jevtic, Zelјka Jurakic, and Katarina Strugar. "Technological process of added value cheese making on registered agricultural households in Vojvodina." Biotehnologija u stocarstvu 33, no. 4 (2017): 449–63. http://dx.doi.org/10.2298/bah1704449p.

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The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce cheese by applying skills and experience as an indispensable part of quality, in contrast to big dairy plants where milk originating from a large number of producers is used, and furthermore the production automation is applied. RAHs produce many traditional cow cheeses, and more recently, goat and sheep cheese production is growing. Lisnati cheese

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CARMINATI, D., A. PERRONE, E. NEVIANI, and G. MUCCHETTI. "Influence of Traditional Brine Washing of Smear Taleggio Cheese on the Surface Spreading of Listeria innocua." Journal of Food Protection 63, no. 10 (2000): 1353–58. http://dx.doi.org/10.4315/0362-028x-63.10.1353.

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The influence of a traditional procedure of washing of smear Taleggio cheese on surface spreading of Listeria innocua was studied. This practice is carried out during ripening to remove molds, to select the surface microflora, and to control the ripening process. One cheese, both of 2 (i) and 4 (ii) weeks of ripening, was surface-inoculated with approximately 3 log CFU of L. innocua per entire cheese surface. The inoculated cheeses and others of the same age were weekly washed with brine solution. Listeria was spread both on the surface of the inoculated cheese and on the other cheeses, and it

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Agrawal, Panna, and Ashraf N. Hassan. "Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture." Journal of Dairy Research 75, no. 2 (2008): 182–88. http://dx.doi.org/10.1017/s0022029908003294.

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In a previous study, ultrafiltration (UF) at 1·2×reduced residual chymosin activity and bitterness in exopolysaccharide (EPS)-positive reduced fat Cheddar cheese. The objective of this research was to study the effect of this level of concentration on the textural and functional characteristics of the reduced fat cheese. Ultrafiltration (1·2×) did not affect the hardness, cohesiveness, adhesiveness, chewiness, and gumminess of EPS-positive cheese. The 6-month old UF cheeses were springier than non-UF cheeses. However, the springiness of the EPS-positive cheese made from UF milk was much lower

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KAMINARIDES, S., H. ZAGARI, and E. ZOIDOU. "Effect of whey fat content on the properties and yields of whey cheese and serum." Journal of the Hellenic Veterinary Medical Society 71, no. 2 (2020): 2149. http://dx.doi.org/10.12681/jhvms.23640.

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The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No signifi

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Gaya, Pilar, Carmen Sánchez, Manuel Nuñez, and Estrella Fernández-García. "Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation." Journal of Dairy Research 72, no. 3 (2005): 287–95. http://dx.doi.org/10.1017/s0022029905001019.

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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-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There w

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Benech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix, and I. Fliss. "Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture." Applied and Environmental Microbiology 68, no. 8 (2002): 3683–90. http://dx.doi.org/10.1128/aem.68.8.3683-3690.2002.

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ABSTRACT The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. lactis biovar diacetylactis UL719 was selected for high-level nisin Z and acid production. Experimental cheddar cheeses were produced on a pilot scale, using the selected starter culture, from milk with added L. innocua (105 to 106

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Sahan, Nuray, Kurban Yasar, Ali A. Hayaloglu, Oya B. Karaca, and Ahmet Kaya. "Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese." Journal of Dairy Research 75, no. 1 (2007): 1–7. http://dx.doi.org/10.1017/s0022029907002786.

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Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water bin

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Purevsuren, B., Guicheng Huo, and N. Chojilsuren. "Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese." Journal of Almaty Technological University 145, no. 3 (2024): 73–79. http://dx.doi.org/10.48184/2304-568x-2024-3-73-79.

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The traditional technology of Mongolian cheese is almost the same in different parts of the country, it differs from other types of cheeses, there is no microbiological process in it. Within the framework of this study, physico-chemical and microbiological parameters were determined in order to assess the quality and safety of Mongolian cheese sold on the market in Ulanbaatar. The article is devoted to the traditional Mongolian cheese, which belongs to the group of fresh fermented milk cheeses produced by thermal acid coagulation of milk. The main stages of its production include pasteurizatio

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Cooke, Darren R., and Paul LH McSweeney. "The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese." Journal of Dairy Research 80, no. 4 (2013): 418–28. http://dx.doi.org/10.1017/s0022029913000502.

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The total calcium content of cheese, along with changes in the equilibrium between soluble and casein (CN)-bound calcium during ripening can have a major impact on its rheological, functional and textural properties; however, little is known about the effect of other alkaline earth metals. NaCl was partially substituted with MgCl2 or SrCl2 (8·7 and 11·4 g/kg curd, respectively) at the salting stage of cheesemaking to study their effects on cheese. Three cheeses were produced: Mg supplemented (+Mg), Sr supplemented (+Sr) and a control Cheddar cheese. Ca, Mg and Sr contents of cheese and express

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Bejarano Toro, Edinson Eliecer, José Uriel Sepúlveda Valencia, and Diego Alonso Restrepo Molina. "Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)." Revista Facultad Nacional de Agronomía Medellín 69, no. 2 (2016): 8015–22. http://dx.doi.org/10.15446/rfna.v69n2.59146.

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Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a

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Silva, Adriele do Amor Divino, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos, and Whasley Ferreira Duarte. "Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii." Foods 14, no. 1 (2025): 121. https://doi.org/10.3390/foods14010121.

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Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts. Some yeasts already isolated by our research group have been characterized as potential probiotics. Probiotic microorganisms have garnered scientific interest, as improvements in the physical, chemical and sensory characteristics of food products have been reported when these microorganisms are used. In this context, the obj

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Calzada, Javier, Ana del Olmo, Antonia Picón, Pilar Gaya, and Manuel Nuñez. "Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments." Applied and Environmental Microbiology 79, no. 4 (2012): 1277–83. http://dx.doi.org/10.1128/aem.03368-12.

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ABSTRACTBiogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in

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Arias, Ramón, Claudio Alba, Javier Calzada, et al. "Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking." Foods 13, no. 14 (2024): 2296. http://dx.doi.org/10.3390/foods13142296.

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Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese’s raw milk, and its effect on the microbiological, physical–chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p

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Sulejmani, Erhan. "Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese." Mljekarstvo 71, no. 1 (2020): 25–34. http://dx.doi.org/10.15567/mljekarstvo.2021.0103.

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This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days.

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HODOŠČEK, Lena, Saša RUPNIK, Ksenja AHČIN, and Majda BIASIZZO. "Alkaline phosphatase activity in Slovenian cheese made from pasteurized, thermized or raw milk." Acta agriculturae Slovenica. Suplement, no. 3 (September 18, 2012): 265–68. http://dx.doi.org/10.14720/aas-s.2012.3.19132.

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Alkaline phosphatase (ALP) is an enzyme used as an indicator of adequate pasteurization. We measured its concentration following ISO11816-2 in pasteurized cow milk cheeses and in raw and thermized cheeses regardless of the animal species. The amount of ALP in all pasteurized cow milk cheeses (19 samples) was below 10 mU/g of cheese and as such in agreement with the tentative limit set by the European Union Reference Laboratory (EU-RL). The amount of ALP in raw and thermized cow cheese was 4076 and 411 mU/g of cheese, respectively. However, the concentration of ALP in raw sheep milk cheese was

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Silva, Isabela Maria de Moura, Adriano Gomes da Cruz, Sher Ali, et al. "Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil." Toxins 15, no. 3 (2023): 182. http://dx.doi.org/10.3390/toxins15030182.

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Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M1 (AFM1) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM1 in coalho and mozzarella cheese samples (n = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (ma

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Kondyli, Efthymia, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos та Cleanthes Israilides. "Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese". Foods 11, № 3 (2022): 417. http://dx.doi.org/10.3390/foods11030417.

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In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4% (w/w). The composition, biochemical, and sensory properties of the cheeses during 21 days of storage were determined. At the end of storage, cheese fortified with beta-glucan had 75.26% moisture content, 10.30% fat, 1.71% salt, and 8.50% protein. Generally, the addition of β-glucan at this concentration did not significantly affect the composition, color, a

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STRATTON, JAYNE E., ROBERT W. HUTKINS, SUSAN S. SUMNER, and STEVE L. TAYLOR. "Histamine and Histamine-Producing Bacteria in Retail Swiss and Low-Salt Cheeses." Journal of Food Protection 55, no. 6 (1992): 435–39. http://dx.doi.org/10.4315/0362-028x-55.6.435.

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Seventeen low-sodium and low-salt cheeses and 50 Swiss cheeses were surveyed for histamine and histamine-producing organisms. Two of the low-salt cheeses and nine of the Swiss cheese samples contained greater than 45 mg histamine per 100 g of cheese, as determined by the AOAC method. Over 800 total colonies were randomly chosen and screened for histamine production by the leucocrystal violet detection method following their initial isolation from MRS media. However, none of the leucocrystal violet-positive isolates from the low-salt cheese and only five from the Swiss cheese were found to prod

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MEHTA, ANUJ, and SITA R. TATINI. "An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese." Journal of Food Protection 57, no. 9 (1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.

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This study was carried out to investigate microbiological safety of reduced-fat Cheddar cheese. This was done by studying the behavior of two strains of Listeria monocytogenes, (Scott A-4b and V7-1a) and two species of the genus Salmonella, (Salmonella typhimurium and Salmonella senftenberg) during manufacture and aging of reduced or low-fat stirred curd Cheddar cheese made from milk containing 1.5 to 2.0% fat. The fat content of reduced-fat cheeses was between 20.03 and 21.13% while that of control cheeses was between 28.11 and 30.41%. Listeriae declined slowly in both cheeses and their rate

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Jovanovic, Snezana, Ognjen Macej, and Miroljub Barac. "Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 131–39. http://dx.doi.org/10.2298/bah0402131j.

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Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstac, Cetanovice, Rasno, Stavalj, Karajukica Bunari, Crnis, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole mi

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Gulzar, Nabila. "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends." Pakistan Journal of Agricultural Sciences 58, no. 04 (2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.

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Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chem

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Bittante, Giovanni, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, and Franco Tagliapietra. "Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses." Foods 11, no. 24 (2022): 4041. http://dx.doi.org/10.3390/foods11244041.

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Cheeses are produced by many different procedures, giving rise to many types differing in ripening time, size, shape, chemical composition, color, texture, and sensory properties. As the first step in a large project, our aim was to characterize and quantify the major sources of variation in cheese characteristics by sampling 1050 different cheeses manufactured by over 100 producers and grouped into 37 categories (16 with protected designation of origin, 4 traditional cheese categories, 3 pasta filata cheese categories, 5 flavored cheese categories, 2 goat milk categories, and 7 other categori

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Buffa, Martín, Buenaventura Guamis, and Antonio J. Trujillo. "Specific effect of high-pressure treatment of milk on cheese proteolysis." Journal of Dairy Research 72, no. 4 (2005): 385–92. http://dx.doi.org/10.1017/s0022029905001081.

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The extent of primary and secondary proteolysis of cheeses made from raw (RA), pasteurized (PA, 72 °C, 15 s) or pressure-treated (PR, 500 MPa, 15 min, 20 °C) goats' milk was assessed. Modifications in cheese-making technology were introduced to obtain cheeses with the same moisture content, and thus studied per se the effect of milk treatment on cheese proteolysis.The PR milk cheese samples were differentiated from RA and PA milk cheeses by their elevated β-lg content, and by the faster degradation of αs1-, αs2- and β-CN throughout ripening. Non-significant differences were found in either pH

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Suzana, Jahić, Rekanović Sebila, and Duranović Semra. "Specifics and quality of domestic cooked cheeses from Una-Sana Canton." Technologica Acta 14, no. 2 (2022): 17–21. https://doi.org/10.5281/zenodo.6371214.

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Una-Sana Canton with geographical and climatic characteristics abounds in different types of cheese produced from cow's milk. In this paper presents the production process and the results of chemical and sensory analysis of three types of domestic cow's cheeses, where acetic acid and whey were used for milk coagulation, and the heating temperature of milk ranged from 90°C to 95°C. For the third type of cheese, the milk coagulated using its own microflora, and the heating temperature ranged from 50°C to 55°C. Cheeses produced by coagulation of milk using their own microf

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Dizdarević, Tarik, Svijetlana Sakić-Dizdarević, Davide Porcellato, et al. "Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina." Fermentation 9, no. 12 (2023): 1006. http://dx.doi.org/10.3390/fermentation9121006.

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Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteurization of milk in the dairy industry. Increased awareness of the importance of microorganisms that make up the biodiversity of traditional cheeses, as well as the development of molecular methods in recent decades, have enabled efforts to identify and preserve them. Traditional Livno cheese is a full-fat hard cheese, considered one of the most famous

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Murthy, Gopala K., and Samuel Cox. "Evaluation of APHA and AOAC Methods for Phosphatase in Cheese." Journal of AOAC INTERNATIONAL 71, no. 6 (1988): 1195–99. http://dx.doi.org/10.1093/jaoac/71.6.1195.

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Abstract Varieties of market cheese were analyzed for alkaline phosphatase by the modified rapid colorimetric method of the American Public Health Association (APHA) and the official AOAC method, 16.304- 16.306. In the APHA method, 5 g cheese (pH &lt;7.0) is macerated with 2 mL 1:1 carbonate buffer, or 2 mL water (for cheese with pH &gt;7.0). Addition of 0.1 mL magnesium acetate (1 mg magnesium) to test portions of cheese extracts yielded reproducible and quantitative recovery of added phosphatase. In the AOAC method, macerating 0.5 g cheese with 1 mL borate buffer before adding milk p

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Tarakci, Z., and E. Kucukoner. "Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese." Food Science and Technology International 12, no. 5 (2006): 423–28. http://dx.doi.org/10.1177/1082013206070216.

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The effect of three commercially available traditional cultures namely yoghurt cultures ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), cheese cultures ( Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and helveticus culture ( Lactobacillus helveticus) on the physico-chemical and sensorial characteristics of low-fat herby cheese were investigated during ripening for 90 days. Low-fat cheese and full-fat cheese without starter culture were also produced, for comparison. Results indicated that addition of the different starter cultures on lo

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Khan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin, and Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.

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Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to renne

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Fusté-Forné, Francesc. "Savouring place: cheese as a food tourism destination landmark." Journal of Place Management and Development 13, no. 2 (2020): 177–94. http://dx.doi.org/10.1108/jpmd-07-2019-0065.

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Purpose Cheeses convey the identity of a region. The origin of milk, the pastures, the land, the cheesemakers and the traditional recipes transmit the ways a cheese is produced and consumed. This background links to food tourism practices, particularly to cheese-oriented tourism. In this sense, people can buy cheese at a range of selling points, and markets are being one of the most appreciated social, leisure and experience spaces. From a tourist and marketing perspective, the purpose of this paper is to explore the relationship between cheese consumption and place identity, drawing from a st

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Angulo, Julio Tereucán, Luis Torralbo Barría, Claudia Barchiesi Ferrari, Susana Valenzuela Aravena, Silvana Catrilaf González, and Manuel Mora Chepo. "The Artisanal Cheese Factory in the Context of the Araucanía Region – Chile." International Journal of Membrane Science and Technology 10, no. 1 (2023): 1414–23. http://dx.doi.org/10.15379/ijmst.v10i1.2894.

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Traditional artisanal cheeses are known in Chile and Argentina as country cheeses, or in some other places as farm cheeses or farmhouse cheeses. All these terms are used to refer to cheeses made in small workshops or cheese factories, where the process is carried out by hand by the same members of the family and with a minimum presence of employees. A distinctive feature of cheese production is that the production processes have incorporated elements of the culture and environment in which the activity takes place. the purposes of this article referred to characterize the artisanal cheese fact

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Jurado, Miguel, and Carlos Javier Vicente. "Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses." Journal of Dairy Research 87, no. 1 (2020): 117–22. http://dx.doi.org/10.1017/s0022029919000906.

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AbstractWe analyzed the effects of growth of Penicillium commune, one of the most frequent fungal species associated with cheese, on the water diffusion and texture of hard and extra-hard cheeses. A total of 36 hard cheese blocks and 36 extra-hard cheese blocks were manufactured, salted at different levels (0.5, 1.25 and 2% w/w), and assigned to different treatments (control and inoculated). Cheese texture was analyzed using a penetration needle probe at 2 and 5 weeks after ripening. Firmness, defined as the maximum force detected in the penetration probe, was higher in both hard and extra-har

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Caldeo, Veronica, John A. Hannon, Dara-Kate Hickey, et al. "Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds." Journal of Dairy Research 83, no. 4 (2016): 479–86. http://dx.doi.org/10.1017/s002202991600056x.

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In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening t

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Herrera, Teresa, Aida Pérez-Baltar, Laura Ortiz, Pablo Letón, and Eugenio Miguel. "Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds." Foods 14, no. 13 (2025): 2368. https://doi.org/10.3390/foods14132368.

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Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different autochthonous Spanish goat breeds (Malagueña, Florida, Murciano-Granadina and Cabra del Guadarrama). The cheeses studied were different in fat, protein, salt, pH, moisture, acidity and color due to the different production technologies and the properties of the milk of each breed. Saturated fatty acids (SFAs) were the predominant fatty

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Quigley, Lisa, Orla O'Sullivan, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, and Paul D. Cotter. "High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses." Applied and Environmental Microbiology 78, no. 16 (2012): 5717–23. http://dx.doi.org/10.1128/aem.00918-12.

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ABSTRACTHere, high-throughput sequencing was employed to reveal the highly diverse bacterial populations present in 62 Irish artisanal cheeses and, in some cases, associated cheese rinds. Using this approach, we revealed the presence of several genera not previously associated with cheese, includingFaecalibacterium,Prevotella, andHelcococcusand, for the first time, detected the presence ofArthrobacterandBrachybacteriumin goats' milk cheese. Our analysis confirmed many previously observed patterns, such as the dominance of typical cheese bacteria, the fact that the microbiota of raw and pasteur

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Öztürk, Mustafa, and Büşra Gülşah Güncü. "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese." Turkish Journal of Agriculture - Food Science and Technology 9, no. 4 (2021): 650–54. http://dx.doi.org/10.24925/turjaf.v9i4.650-654.3764.

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Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the prote

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Pelivanoska, Daniela. "Techniques for Making Cheese with Low Salt and Fat Content." International Journal of Research and Review 9, no. 7 (2022): 564–73. http://dx.doi.org/10.52403/ijrr.20220761.

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When the term "reduced fat" or "lower fat content" is used on the label of cheese products, it means that the product must contain 25% less fat than the reference amount in traditional standardized cheeses. In recent years, owing to the risks associated with excessive dietary intake of fat and sodium, there is an increased consumer demand for food products, including cheese, with reduced fat and salt content. The dairy industry in developed countries is focused on the production of various types of cheeses with low fat and salt content. As a result, much research has been conducted to study th

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Zhang, Deju, Kai Jiang, Hui Luo, Xiaorui Zhao, Peng Yu, and Yiming Gan. "Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?" Comprehensive Reviews in Food Science and Food Safety 23, no. 1 (2023): 1–36. http://dx.doi.org/10.1111/1541-4337.13262.

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AbstractThe growing emphasis on dietary health has facilitated the development of plant‐based foods. Plant proteins have excellent functional attributes and health‐enhancing effects and are also environmentally conscientious and animal‐friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this

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