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Journal articles on the topic 'Cheese and their by-products'
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1
Velčovská, Šárka, and Tomáš Sadílek. "Certification of cheeses and cheese products origin by EU countries." British Food Journal 117, no. 7 (July 6, 2015): 1843–58. http://dx.doi.org/10.1108/bfj-10-2014-0350.
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Purpose – The purpose of this paper is to analyze the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) utilization on European Union (EU) cheese market. Design/methodology/approach – Secondary data comes from the database of origin and registration. In total, 235 product names registered in the database for cheeses and cheese products were analyzed according to type of label and country of origin. To discover a dependences between the variables, χ2 test and contingency coefficients were calculated. Hierarchical clustering method enabled to identify the clusters of countries with similar distribution of products in the database. Findings – More than 80 percent of cheeses and cheese products are certified with PDO. Leading countries in number of certified products are France and Italy. Taking into account all product classes in the database, only 6 percent of all PGIs, 33 percent of PDOs and 15 percent of TSGs were awarded for cheeses and cheese products. A middle weak correlation between the number of certified products and the country of origin was confirmed. Research limitations/implications – The number of certified products is continuously increasing, their distribution between countries may change slightly over time. Only cluster analysis and two criteria of comparison were used. Practical implications – To local food producers, the findings provide a more deep insight to the EU cheese market. It could stimulate their effort in products certification. Originality/value – The paper brings findings about PDO/PGI/TSG utilization for cheese products in EU countries. There is not research study carried out from the same perspective.
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Borges, Ana Raquel, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, and Carlos Dias Pereira. "Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese." Foods 9, no. 8 (July 30, 2020): 1020. http://dx.doi.org/10.3390/foods9081020.
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In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.
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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 (rolled cheese), ?podliveni? cheese with or without spices, cream cheese, brined cheese ?kriska?, smoked goat cheese, various types of semi-hard and hard cheeses are products with added value, due to the good milk quality, as well as the specific technological process. Cheese yield contribute that profit is higher than in case when milk is sold to dairy plant. The aim of this study was to monitor the technological processes of the most important cheeses that are produced on RAHs in Vojvodina. Study is shown that quality should be constantly improved in order to achieve sustainability of these products on the market. When considering the assortment and quality of cheeses on RAHs in Vojvodina, it can be said that many of them have the characteristics of branding products. The impact of adding value to cheeses and other dairy products is manifested through higher primary milk production, employment and the livelihoods of people in the countryside, as well as the economic prosperity of small family farms in general.
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Paszczyk, Beata, Magdalena Polak-Śliwińska, and Joanna Łuczyńska. "Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products." International Journal of Environmental Research and Public Health 17, no. 1 (December 20, 2019): 71. http://dx.doi.org/10.3390/ijerph17010071.
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The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher (p < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of trans C18:1 isomers was significantly higher (p < 0.05) in the cheeses, but in the group of these isomers, trans10 + trans11 isomers were dominant. High levels of trans6–trans9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher (p < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower (p < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.
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Macedo, Antónia, José Bilau, Eunice Cambóias, and Elizabeth Duarte. "Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants." Foods 10, no. 8 (July 28, 2021): 1740. http://dx.doi.org/10.3390/foods10081740.
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Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.
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Lepilkina, О. V., V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, and E. S. Danilova. "IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE." Food systems 3, no. 2 (July 14, 2020): 29–34. http://dx.doi.org/10.21323/2618-9771-2020-3-2-29-34.
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The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.
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Bielecka, Marika, and Grażyna Cichosz. "The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses." Mljekarstvo 70, no. 1 (January 8, 2020): 28–39. http://dx.doi.org/10.15567/mljekarstvo.2020.0103.
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The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.
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Gaglio, Raimondo, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, et al. "The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese." Foods 10, no. 2 (February 20, 2021): 461. http://dx.doi.org/10.3390/foods10020461.
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Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.
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Bouroutzika, Efterpi, Stavros Proikakis, Athanasios K. Anagnostopoulos, Angeliki I. Katsafadou, George C. Fthenakis, and George Th Tsangaris. "Proteomics Analysis in Dairy Products: Cheese, a Review." Applied Sciences 11, no. 16 (August 19, 2021): 7622. http://dx.doi.org/10.3390/app11167622.
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Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries’ special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit.
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Popović-Vranješ, Anka, Snežana Paskaš, Saša Krstović, Željka Jurakić, Ljuba Štrbac, and Goran Grubješić. "Quality of Hard Cheese Made from Value Aded Organic Goat Milk." Contemporary Agriculture 65, no. 3-4 (December 1, 2016): 51–56. http://dx.doi.org/10.1515/contagri-2016-0018.
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Summary Products with added value are all those products which, in addition to requirements set by laws of food safety and quality, meet the additional requirements. The added value of products resulting from its higher nutritional and commercial value and very often involve products originating from organic production or products with geographical indications. Consumer knowledge of production values has increased exponentially and has fuelled a demand for healthy, quality products such as goats’ milk and cheeses. The single most important factor affecting cheese quality and yield is the composition of the milk, particularly the concentrations of fat and casein. Nutritional value of goat cheese derives from its energy value, content of essential fatty and amino acids, the content of vitamins, minerals and its digestibility. In this paper, organic goat milk and hard goat cheese were analyzed for fatty and amino acids profile. In addition, cheese was assayed for fat, protein, moisture, total solids, Ca, P, Mg and pH. The evaluation of the cheeses was performed to establish the relationship between quality and composition of milk and cheese. Obtained values for saturated, monounsaturated and polyunsaturated fatty acid content in cheese were on average 42.0, 54.4, and 3.60 %, respectively. Levels of glutamic, aspartic acid, lysine and leucine significantly increased in cheese comparing with milk samples. Mean values for fat in dry matter in cheese was 47.1 %, while for pH this value amounted 5:55.
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Wei, Wei, and Hiroyuki Yano. "Development of “New” Bread and Cheese." Processes 8, no. 12 (November 26, 2020): 1541. http://dx.doi.org/10.3390/pr8121541.
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Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion. The major challenge is that food manufacturers are offering new products most of which are not welcomed by consumers. Therefore, recently, researchers have placed importance on their relationships with consumers to boost the success of new products. This short review summarizes the backgrounds of recent trends, processes, and principles to manufacture new bread and cheese products, and discusses future perspectives. The development of additive-free, gluten-free rice bread we have recently done from basic research to commercialization of the products is highly focused in this review. Additionally, ongoing studies on plant-based cheeses are introduced from material selection to suggest future outlooks.
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Datta, Atin R., Barry A. Wentz, and Walter E. Hill. "Identification and Enumeration of Beta-Hemolytic Listeria monocytogenes in Naturally Contaminated Dairy Products." Journal of AOAC INTERNATIONAL 71, no. 3 (May 1, 1988): 673–75. http://dx.doi.org/10.1093/jaoac/71.3.673.
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Abstract A DNA probe was used to identify hemolytic Listeria monocytogenes in naturally contaminated dairy products: unpasteurized milk, ricotta cheese, and imported semisoft cheeses. Of 34 milk samples, 12 were suspected to contain hemolytic L. monocytogenes; 1 contained >6000 viable organisms/g. The ricotta cheese, although temperature-abused, had a titer of 3.6 x 10-6 beta-hemolytic L. monocytogenes cells/g, whereas the semisoft cheeses reached a maximum of 5.6 x 10-6 cells/g. Pure cultures of L. monocytogenes isolated from both types of cheese were found positive by the CAMP test and the DNA probe
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Orlova, D. A. "EXAMINATION OF CHEESE AND CHEESE PRODUCTS." International bulletin of Veterinary Medicine 3 (November 2018): 105–10. http://dx.doi.org/10.17238/issn2072-2419.2018.3.105.
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RIHA, WILLIAM E., WILLIAM L. WENDORFF, and SUE RANK. "Benzo(a)pyrene Content of Smoked and Smoke-Flavored Cheese Products Sold in Wisconsin." Journal of Food Protection 55, no. 8 (August 1, 1992): 636–38. http://dx.doi.org/10.4315/0362-028x-55.8.636.
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A survey was conducted in southern Wisconsin to determine the 3,4-benzo(a)pyrene content of smoked and smoke-flavored cheese products in the retail market. Samples included Cheddar and Swiss cheeses smoked with either natural vaporous smoke or liquid smoke flavorings. Smoke deposition measured by the color dimensions of the smoked cheese surface showed a wide range of smoke treatments among the samples. Benzo(a)pyrene was not detected in any of the cheese samples at a method sensitivity of 0.1 ppb. Current commercial smoking practices for cheese products appear effective in controlling deposition of the potential carcinogen, 3,4-benzo(a)pyrene, from the smoking process.
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Pavlyuk, Raisa, Viktoriya Pogarska, Olga Yurieva, Lidia Skripka, and Tatyana Abramova. "DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS." EUREKA: Life Sciences 4 (July 29, 2016): 49–56. http://dx.doi.org/10.21303/2504-5695.2016.00193.
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The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form. The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass. It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described. It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously. The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described. The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method.
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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 (July 1, 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 commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P<0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P>0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers.
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Zamani Mazdeh, Fatemeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini, and Mannan Hajimahmoodi. "Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis." International Journal of Analytical Chemistry 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/3084359.
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Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH=5) and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary.
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Plessas, Stavros, Vasillios Ganatsios, Ioanna Mantzourani, and Loulouda Bosnea. "White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain." Applied Sciences 11, no. 13 (July 3, 2021): 6182. http://dx.doi.org/10.3390/app11136182.
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The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.
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Pokharel, Upendra, and Dipendra Khanal. "Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 84–87. http://dx.doi.org/10.3126/jfstn.v6i0.8266.
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Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266
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Popovic-Vranjes, Anka, Snezana Paskas, Anka Kasalica, Marija Jevtic, Milka Popovic, and Branislava Belic. "Production, composition and characteristics of organic hard cheese." Biotehnologija u stocarstvu 32, no. 4 (2016): 393–402. http://dx.doi.org/10.2298/bah1604393p.
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Organic cheeses are value added products that provide small dairy farmers with a viable source of income and has the potential to revitalize farms, provide new jobs, and develop new cheese varieties with unique flavours for consumers to experience. Production of hard organic cheese must comply with organic standards and regulations of organic production. Whole organic milk that does not contain residues of pesticides, hormones and antibiotics represents a quality raw material for hard organic cheese with added value. Together with the existing, producers develop and create new technologies and new branded products which are more original and recognizable. The goal of any technology is obtaining technologically reproducible protocol and constant uniform quality of the cheese with desired properties. In this paper some variables which influence quality of organic hard cheese were investigated. Tested samples of hard organic cheese from different production time showed consistent quality and obtained parameters followed the standards of full-fat hard cheeses.
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Homayouni, Aziz, Fereshteh Ansari, Aslan Azizi, Hadi Pourjafar, and Masuod Madadi. "Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review." Current Nutrition & Food Science 16, no. 1 (January 13, 2020): 15–28. http://dx.doi.org/10.2174/1573401314666180817101526.
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: This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms, factories are recommended producing it in large quantities.
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Cardador, Maria Jose, Mercedes Gallego, Francisco Prados, and José Fernández-Salguero. "Origin of disinfection by-products in cheese." Food Additives & Contaminants: Part A 34, no. 6 (April 12, 2017): 928–38. http://dx.doi.org/10.1080/19440049.2017.1311421.
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Hinz, Katharina, Paula M. O'Connor, Bernadette O'Brien, Thom Huppertz, R. Paul Ross, and Alan L. Kelly. "Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle." Journal of Dairy Research 79, no. 2 (February 27, 2012): 176–84. http://dx.doi.org/10.1017/s0022029912000027.
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Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of cheese samples taken after 6 months of ripening showed an extensive hydrolysis of caseins, with the fastest hydrolysis of αs1-caseins in cheeses made in August. A proteomic comparison between cheeses produced from milk taken in April, August and December showed a reduction in levels of β-casein and appearance of additional products, corresponding to low molecular weight hydrolysis products of the caseins. This study has demonstrated that a seasonal milk supply causes compositional differences in Cheddar cheese, and that proteomic tools are helpful in understanding the impact of those differences.
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Bergamaschi, Matteo, and Giovanni Bittante. "Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures." Journal of Dairy Research 84, no. 3 (August 2017): 329–38. http://dx.doi.org/10.1017/s0022029917000450.
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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.
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Zago, Miriam, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari, and Giorgio Giraffa. "Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences." Foods 10, no. 8 (August 7, 2021): 1826. http://dx.doi.org/10.3390/foods10081826.
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The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in distinguishing Grana Padano (GP) cheese from generical hard cheeses (HC), the microbial structure of 119 GP cheese samples was studied by DNA metabarcoding and DNA metafingerprinting and compared with 49 samples of generical hard cheeses taken from retail. DNA metabarcoding highlighted the presence, as dominant taxa, of Lacticaseibacillus rhamnosus, Lactobacillus helveticus, Streptococcus thermophilus, Limosilactobacillus fermentum, Lactobacillus delbrueckii, Lactobacillus spp., and Lactococcus spp. in both GP cheese and HC. Differential multivariate statistical analysis of metataxonomic and metafingerprinting data highlighted significant differences in the Shannon index, bacterial composition, and species abundance within both dominant and subdominant taxa between the two cheese groups. A supervised Neural Network (NN) classification tool, trained by metagenotypic data, was implemented, allowing to correctly classify GP cheese and HC samples. Further implementation and validation to increase the robustness and improve the predictive capacity of the NN classifier will be needed. Nonetheless, the proposed tool opens interesting perspectives in helping protection and valorization of GP and other PDO cheeses.
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Borges, Joyce Valle, José Augusto de Souza, Rafael Fagnani, Giselle Nobre Costa, and Joice Sifuentes dos Santos. "Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation." Journal of Dairy Research 86, no. 3 (July 22, 2019): 368–73. http://dx.doi.org/10.1017/s0022029919000487.
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AbstractThis research paper aimed to evaluate the role of inulin as a fat replacer on the quality of Frescal sheep milk cheese. Sheep milk and its derivatives are a promising niche in the dairy industry, mainly due to increasing interest of consumers in diversified products. Three Frescal sheep milk cheese formulations, namely whole milk cheese (WMC), semi-skimmed cheese (SSC) and semi-skimmed cheese with 5 g/100 g inulin (SSCI) were prepared. Their composition was evaluated and the feasibility of using inulin as a fat substitute was investigated. SSC and SSCI were considered ‘reduced fat’ or ‘reduced calorie’ products. The addition of inulin to SSCI cheeses yielded textural parameters (firmness, adhesiveness, cohesiveness, and gumminess) with intermediate characteristics between SSC and WMC. All the formulations presented scores higher than 7.6 in sensory analysis. In conclusion, the use of inulin in semi-skimmed sheep cheese allowed the production of cheese with texturizing properties similar to whole milk sheep cheese, enabling the development of a foodstuff with lower caloric content and beneficial characteristics valued by consumers.
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BAILLY, J. D., A. QUERIN, S. LE BARS-BAILLY, G. BENARD, and P. GUERRE. "Citrinin Production and Stability in Cheese." Journal of Food Protection 65, no. 8 (August 1, 2002): 1317–21. http://dx.doi.org/10.4315/0362-028x-65.8.1317.
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Citrinin is a nephrotoxic fungal metabolite that has been demonstrated to be mutagenic in hepatocytes. It can be produced by several fungal species that belong mainly to the genus Penicillium and has been isolated from many feeds and human foods. Cheese is a very sensitive product because it can be naturally contaminated by citrinin-producing molds. The purpose of this study was to determine whether citrinin can be produced in cheeses and whether it is stable in these products. Both toxigenic strains of Penicillium citrinum and Penicillium expansum used were able to produce citrinin in cheese at 20°C, but not at 4°C. Up to 600 mg of citrinin per kg of cheese was obtained after 10 days of incubation. Interestingly, fresh goat cheese appeared to be a more favorable substrate for toxigenesis than did yeast extract–sucrose medium. Although contamination was mainly superficial, 33% of the toxin remained in cheese after trimming. Moreover, citrinin appeared to be very stable in some of the tested cheeses (goat cheese, Saint Marcellin, Soignon). For all cheeses tested, more than 50% of the initial content of citrinin was still present after 8 days of storage. Taken together, these results suggest that the contamination of cheeses by wild strains of Penicillium must be avoided.
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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 (June 3, 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 characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.
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Gaglio, Raimondo, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, et al. "Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition." Antioxidants 10, no. 2 (February 17, 2021): 306. http://dx.doi.org/10.3390/antiox10020306.
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An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.
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Poveda, Justa M., Lourdes Cabezas, Sinéad Geary, and Paul LH McSweeney. "Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4·6-soluble extract from Manchego cheese." Journal of Dairy Research 73, no. 1 (January 24, 2006): 87–90. http://dx.doi.org/10.1017/s0022029905001500.
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Proteolysis is one of the major biochemical events which takes place during cheese ripening and its degradation products, amino acids and peptides, have a considerable influence on the sensory characteristics of cheese (Urbach, 1993). Primary proteolysis leads to the formation of large water-insoluble peptides and smaller water-soluble peptides. Several peptides from bovine milk cheeses have been isolated and identified, particularly from Cheddar cheese (e.g., McSweeney et al. 1994; Singh et al. 1994, 1995, 1997; Gouldsworthy et al. 1996; Fernández et al. 1998). However, there are few data available on the identification of peptides from ewes’ milk cheeses, although Michaelidou et al. (1998) identified some major peptides in the water-soluble fraction of Feta cheese (ewe's milk cheese).
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CONI, ETTORE, BEATRICE BOCCA, and SERGIO CAROLI. "Minor and trace element content of two typical Italian sheep dairy products." Journal of Dairy Research 66, no. 4 (November 1999): 589–98. http://dx.doi.org/10.1017/s0022029999003775.
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The concentration ranges in milk and cheese of a number of metallic elements relevant to the health of the consumer are dependent upon animal species, feeding, time of year, environmental conditions and manufacturing processes. We have measured the concentrations of selected trace elements – Al, Ba, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Pt, Sr and Zn – in raw ewes' milk and typical ewes' milk cheeses. Samples of milk, curd, whey, cheese after moulding, cheese after salting, commercial cheese (Pecorino), Ricotta, scotta and brine were analysed for seven complete cycles of cheese production. Samples of curd, whey, brine and waste product (i.e. scotta) were collected and analysed in addition to the cheese and milk to assess the distribution of each element in the main product, by-products and waste products during cheesemaking. Quantitative determinations were performed mainly by inductively coupled plasma atomic emission spectrometry. There were considerable differences among the trace element contents of raw ewes' milk and related products, indicating that manufacturing processes play a key role in the distribution of minor and trace elements. Two different approaches were used to assess the dietary intake of these elements associated with the consumption of Pecorino and Ricotta, and whether this had any nutritional or toxicological implications. The results indicated no toxicological risk and showed that, on the contrary, Pecorino may be a good source of several essential elements.
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Miszczycha, Stéphane D., Frédérique Perrin, Sarah Ganet, Emmanuel Jamet, Fanny Tenenhaus-Aziza, Marie-Christine Montel, and Delphine Thevenot-Sergentet. "Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses." Applied and Environmental Microbiology 79, no. 1 (October 19, 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 contaminated with different STEC serotypes (O157:H7, O26:H11, O103:H2, and O145:H28) at the milk preparation stage. STEC growth and survival were monitored on selective media during the entire manufacturing process. STEC grew (2 to 3 log10CFU · g−1) in blue-type cheese and the two uncooked pressed cheeses during the first 24 h of cheese making. Then, STEC levels progressively decreased in cheeses that were ripened for more than 6 months. In cooked cheese and in lactic cheese with a long acidic coagulation step (pH < 4.5), STEC did not grow. Their levels decreased after the cooking step in the cooked cheese and after the coagulation step in the lactic cheese, but STEC was still detectable at the end of ripening and storage. A serotype effect was found: in all cheeses studied, serotype O157:H7 grew less strongly and was less persistent than the others serotypes. This study improves knowledge of the behavior of different STEC serotypes in various raw-milk cheeses.
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QUINTANILLA, PALOMA, EVA DOMÉNECH, ISABEL ESCRICHE, M. CARMEN BELTRÁN, and M. PILAR MOLINA. "Food Safety Margin Assessment of Antibiotics: Pasteurized Goat's Milk and Fresh Cheese." Journal of Food Protection 82, no. 9 (August 19, 2019): 1553–59. http://dx.doi.org/10.4315/0362-028x.jfp-18-434.
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ABSTRACT Traces of antimicrobials in milk are of great concern for public health. The European Union has established maximum residue limits in milk; these, however, by themselves do not guarantee the absence of drug residues in milk and related products. Currently, very little information is available on the transfer of antibiotic residues from milk to other dairy products and their potential effect on food safety. This work evaluated the presence of antibiotic residues in pasteurized fluid milk and fresh cheeses from goat's milk containing these veterinary drugs at legal safety levels (maximum residue limits) and assessed the safety margin of these dairy products for consumers. Eight antibiotics (amoxicillin, benzylpenicillin, cloxacillin, neomycin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) were selected, and three batches of fresh cheese were made from pasteurized goat's milk spiked with each of these drugs. Drug residues in milk and cheese samples were analyzed by liquid chromatography–tandem mass spectrometry. The safety margin of goat's milk products was calculated taking into account different age groups (children, teenagers, and adults). Results showed that most antibiotics present in raw milk remained in pasteurized milk and were transferred to cheese to a high extent; retention was above 50% in most cases. The minimum safety margin in pasteurized milk was obtained for enrofloxacin, ciprofloxacin, and erythromycin for the children's group. For fresh cheese, an elevated safety margin was obtained for all antibiotics and age groups considered. However, the large amounts of antibiotics retained in the cheese might contribute to the development and spread of antimicrobial resistance. Considering the differences in milk from different species and the great variety of cheeses, it would be advisable to continue the traceability study of antibiotics in order to increase the safety margin of dairy products.
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Dapkevicius, Maria de Lurdes Enes, Bruna Sgardioli, Sandra P. A. Câmara, Patrícia Poeta, and Francisco Xavier Malcata. "Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles." Foods 10, no. 4 (April 10, 2021): 821. http://dx.doi.org/10.3390/foods10040821.
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As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.
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Di Cerbo, Alessandro, Dino Miraglia, Leonardo Marino, Roberta Stocchi, Anna Rita Loschi, Stefano Fisichella, Natalina Cammertoni, et al. "“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features." Foods 9, no. 11 (November 19, 2020): 1694. http://dx.doi.org/10.3390/foods9111694.
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In the last century, the exponential increase of industrial food production led to the disappearance of “Italian traditional niche products”. However, national regulations allowed the preservation of several of these products, including the burrata cheese. Twenty-one samples from three different batches of “Burrata di Andria” Protected Geographical Indication (PGI) were purchased from dairy factories of the PGI consortium. Moisture value of PGI Burrata cheese was significantly higher than that before the PGI release. Moreover, a significantly lower NaCl value was detected in PGI raw milk Burrata cheeses with respect to non-PGI ones, while an opposite situation was detected in pasteurized milk Burrata cheeses. As for pH, in all PGI products lower values were observed with respect to non-PGI products, which resulted significant only in pasteurized ones. No Salmonella spp., Listeria monocytogenes, and Bacillus cereus were detected, while nine samples were positive for a nonpathogenic strain of Yersinia enterocolitica. Total viable count (TVC) and Escherichia coli resulted significantly lower in pasteurized than in raw milk PGI Burrata cheese samples. Although samples analyzed can be considered microbiologically safe, these were borderline and/or unsatisfactory for E. Coli and coagulase-positive staphylococci (CPS) according to process hygiene criteria established by European regulation. Therefore, different strategies should be adopted to improve products hygiene in the considered dairy factories.
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Bosnea, Loulouda, Antonia Terpou, Eleni Pappa, Efthymia Kondyli, Marios Mataragas, Giorgos Markou, and George Katsaros. "Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives." Proceedings 70, no. 1 (November 10, 2020): 99. http://dx.doi.org/10.3390/foods_2020-07600.
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Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.
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Magueijo, V., M. Minhalma, D. Queiroz, V. Geraldes, A. Macedo, and M. N. de Pinho. "Reduction of wastewaters and valorisation of by-products from “Serpa” cheese manufacture using nanofiltration." Water Science and Technology 52, no. 10-11 (November 1, 2005): 393–99. http://dx.doi.org/10.2166/wst.2005.0716.
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Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from “Serpa” cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.
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MANTIS (Α.Ι. ΜΑΝΤΗΣ), A. J., and D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ). "Conditions of staphylococcal enterotoxin production in milk and milk products." Journal of the Hellenic Veterinary Medical Society 54, no. 3 (December 19, 2017): 242. http://dx.doi.org/10.12681/jhvms.15267.
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The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great variety in processing technology and environment. Fresh cheeses, soft cheeses and semi-hard and hard cheeses can support growth of S. aureus during the first stages of production up to 48 hours. Normally, the pathogen, if it is present in the milk, will multiply for 3-4 logs and after that, when acidity develops, the populations of S. aureus decrease and usually disappear by the end of the ripening period. However, if enterotoxins are produced during the multiplication phase of the pathogen, it will remain active in the cheese for a long time. Internal mould ripened cheeses (e.g. blue cheese), pasta filata cheeses or the processed cheeses do not represent favorable substrates for the multiplication of S. aureus and enterotoxin production. On the contrary, whey cheeses form a very favorable environment for the enterotoxins' production, because of their high pH and the absence of antagonistic bacterial flora.
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Ilicic, Mirela, Maja Bjekic, Spasenija Milanovic, Vladimir Vukic, Katarina Kanuric, and Dajana Vukic. "Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter." Acta Periodica Technologica, no. 50 (2019): 86–92. http://dx.doi.org/10.2298/apt1950086i.
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The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.
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Ogier, Jean-Claude, Olivier Son, Alexandra Gruss, Patrick Tailliez, and Agnes Delacroix-Buchet. "Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis." Applied and Environmental Microbiology 68, no. 8 (August 2002): 3691–701. http://dx.doi.org/10.1128/aem.68.8.3691-3701.2002.
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ABSTRACT Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bacteria that constitute the cheese ecosystem is essential for understanding their individual contributions to cheese production. We used temporal temperature gradient gel electrophoresis (TTGE) to identify different bacterial species present in several dairy products, including members of the genera Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus, and Staphylococcus. The TTGE technique is based on electrophoretic separation of 16S ribosomal DNA (rDNA) fragments by using a temperature gradient. It was optimized to reveal differences in the 16S rDNA V3 regions of bacteria with low-G+C-content genomes. Using multiple control strains, we first set up a species database in which each species (or group of species) was characterized by a specific TTGE fingerprint. TTGE was then applied to controlled dairy ecosystems with defined compositions, including liquid (starter), semisolid (home-made fermented milk), and solid (miniature cheese models) matrices. Finally, the potential of TTGE to describe the bacterial microflora of unknown ecosystems was tested with various commercial dairy products. Subspecies, species, or groups of species of lactic acid bacteria were distinguished in dairy samples. In conclusion, TTGE was shown to distinguish bacterial species in vitro, as well as in both liquid and solid dairy products.
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Kamilari, Elena, Marios Tomazou, Athos Antoniades, and Dimitrios Tsaltas. "High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?" International Journal of Food Science 2019 (November 20, 2019): 1–15. http://dx.doi.org/10.1155/2019/5837301.
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Protected Designation of Origin (PDO) labeling of cheeses has been established by the European Union (EU) as a quality policy that assures the authenticity of a cheese produced in a specific region by applying traditional production methods. However, currently used scientific methods for differentiating and establishing PDO are limited in terms of time, cost, accuracy and their ability to identify through quantifiable methods PDO fraud. Cheese microbiome is a dynamic community that progressively changes throughout ripening, contributing via its metabolism to unique qualitative and sensorial characteristics that differentiate each cheese. High Throughput Sequencing (HTS) methodologies have enabled the more precise identification of the microbial communities developed in fermented cheeses, characterization of their population dynamics during the cheese ripening process, as well as their contribution to the development of specific organoleptic and physio-chemical characteristics. Therefore, their application may provide an additional tool to identify the key microbial species that contribute to PDO cheeses unique sensorial characteristics and to assist to define their typicityin order to distinguish them from various fraudulent products. Additionally, they may assist the cheese-makers to better evaluate the quality, as well as the safety of their products. In this structured literature review indications are provided on the potential for defining PDO enabling differentiating factors based on distinguishable microbial communities shaped throughout the ripening procedures associated to cheese sensorial characteristics, as revealed through metagenomic and metatranscriptomic studies. Conclusively, HTS applications, even though still underexploited, have the potential to demonstrate how the cheese microbiome can affect the ripening process and sensorial characteristics formation via the catabolism of the available nutrients and interplay with other compounds of the matrix and/or production of microbial origin metabolites and thus their further quality enhancement.
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Altafini, Alberto, Paola Roncada, Alessandro Guerrini, Gaetan Minkoumba Sonfack, Giorgio Fedrizzi, and Elisabetta Caprai. "Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy." Toxins 13, no. 8 (August 2, 2021): 540. http://dx.doi.org/10.3390/toxins13080540.
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The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3–22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.
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Semko, Tetyana, Vladyslav Palamarchuk, and Vladyslav Sukhenko. "Use of ultra-high-temperature processing of raw milk to improve cheese quality." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (November 28, 2019): 840–45. http://dx.doi.org/10.5219/1186.
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The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quality of raw materials, which is currently a serious problem for domestic cheese production. A promising method of realising the benefits of high-temperature (HT) and ultra-high-temperature (UHT) milk processing in cheese making is the development of new types of cheese with a high moisture content; however, there are very few publications that discuss these approaches. The development of advanced technologies for the production of low-temperature second-degree solid cheeses with the use of HT and UHT processing, related to the improvement of the technological process and the equipment and technological scheme of production of solid cheeses. The main direction of the development of cheese production at the present stage is the improvement of existing technological processes, the development of resource-saving technologies and the improvement of the natural solid rennet cheese quality. The results of our research, related to the study of the composition and safety of milk raw materials, the impact of various technological factors on the cheese production process and the quality of the products obtained, are the basis for our resource-saving technology for the production of solid rennet cheese.
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Martin, B., I. Verdier-Metz, S. Buchin, C. Hurtaud, and J. B. Coulon. "How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?" Animal Science 81, no. 2 (October 2005): 205–12. http://dx.doi.org/10.1079/asc50800205.
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AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.
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Chebotarev, Sergei, Zhanna Dibrova, and Natalya Suray. "Cheese Market in Moscow and the Moscow Region: A Regional Analysis." Food Processing: Techniques and Technology 51, no. 2 (June 15, 2021): 413–22. http://dx.doi.org/10.21603/2074-9414-2021-2-413-422.
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Introduction. Cheese production is a promising niche with high profitability and excellent growth prospects. The city of Moscow and the Moscow region are the largest producers of cheeses and cheese products in Russia. Cheese production is developing there as part of the import substitution policy. The article describes some promising development directions of the local cheese industry.
Study objects and methods. The paper analyzes and generalizes recent research publications, as well as regulatory and legislative documents, from legislative, statistical, and diagnostic positions.
Results and discussion. The Moscow Region ranks second in the Central Federal District in terms of gross milk production; its indicator was 700 000 tons by the end of 2020. In 2016–2020, the list of leading cheese-producing areas included the regions of Altai, Moscow, Bryansk, Belgorod, and Voronezh. In Moscow and the Moscow region, the largest share in the structure of cheese production belongs to semi-hard cheeses followed by whizzed and soft cheese, with the annual consumption of cheese of 7 kg.
Conclusion. The article features the current state of cheese market in the city of Moscow and the Moscow region, its development prospects, structure, production dynamics, consumption rate, etc. The paper also contains a forecast of the regional cheese production based on new production technologies and assortment policy.
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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 (August 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 CFU/ml). Liposomes with purified nisin Z were prepared from proliposome H and added to cheese milk prior to renneting to give a final concentration of 300 IU/g of cheese. The nisin Z-producing strain and nisin Z-containing liposomes did not significantly affect cheese production and gross chemical composition of the cheeses. Immediately after cheese production, 3- and 1.5-log-unit reductions in viable counts of L. innocua were obtained in cheeses with encapsulated nisin and the nisinogenic starter, respectively. After 6 months, cheeses made with encapsulated nisin contained less than 10 CFU of L. innocua per g and 90% of the initial nisin activity, compared with 104 CFU/g and only 12% of initial activity in cheeses made with the nisinogenic starter. This study showed that encapsulation of nisin Z in liposomes can provide a powerful tool to improve nisin stability and inhibitory action in the cheese matrix while protecting the cheese starter from the detrimental action of nisin during cheese production.
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Bradley, Robert L., and Margaret A. Vanderwarn. "Determination of Moisture in Cheese and Cheese Products." Journal of AOAC INTERNATIONAL 84, no. 2 (March 1, 2001): 570–92. http://dx.doi.org/10.1093/jaoac/84.2.570.
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Abstract Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure. The gravity atmospheric oven was unsuitable for use in accurate moisture analysis because of wide temperature differentials within the oven cavity. Use of this for oven moisture determination resulted in higher variance, which corresponded to the high temperature variation within the oven. Cheese sample preparation using an Oster blender yielded consistently lower variance in final moisture content than did preparation of cheese samples with a hand grater, rotary grater, and plug and plunger. Sample size of 3 ± 0.25 g maximized surface area-to-volume ratios and yielded a lower error in final moisture content because of better control of ambient weight loss rates. Use of combination of disposable 5.5 cm diameter aluminum sample pans with 5.5 cm diameter glass fiber filter pads for covers produced a smaller standard deviation for moisture analysis than did the AOAC pan and insert cover and filter paper covers. All pans must be pre-dried for at least 3 h at 100°C, and the glass fiber covers should be pre-dried for 1 h under the same conditions. All dried pans and covers must be stored in a desiccator with active desiccant. Equipment upgrades from the existing AOAC standard methods provide safer more efficient methods of analysis.
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Mašková, E., and I. Paulíčková. "PCR-based detection of cow’s milk in goat and sheep cheeses marketed in the Czech Republic." Czech Journal of Food Sciences 24, No. 3 (November 12, 2011): 127–32. http://dx.doi.org/10.17221/3307-cjfs.
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A method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat and sheep cheeses. DNA was isolated from the cheeses using the isolation kit Invisorb Spin Food I by Invitek Co., designed for the samples of animal origin. The PCR method applied utilizes the sequence of the mitochondrial gene coding cytochrome b which is specific for mammals. It uses the common forward primer and the reverse primer species-specific. After electrophoresis, cow DNA was characterised by the fragment of the size of 274 bp, goat DNA by the fragment of 157 bp, and sheep DNA by the fragment of 331 bp. The detection limit of the PCR method described (1%) was determined with model samples made from pure goat cheese with a defined addition of cheese made from cow’s milk. The method validated was applied in the analysis of 17 goat cheeses and 7 sheep cheeses obtained from retail trade. Products of Czech, Slovak, French, Dutch, and Italian origin were examined. The presence of undeclared cow’s milk was detected in three kinds of goat cheese and in one of sheep cheese.
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Fusté-Forné, Francesc. "From armchair to table: online supermarkets as potential post-pandemic tourist attractions." Studia Periegetica 32, no. 4 (December 31, 2020): 25–42. http://dx.doi.org/10.5604/01.3001.0014.6375.
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Food consumption is one of the most popular leisure and tourist activities, and is essential when traveling. This article discusses online supermarkets as a food tourism attraction in the context of the pandemic-related crisis, which is increasingly dominated by digital tourism and virtual travel. The study specifically focuses on online cheese tourism. The author analyses the cheese offering of an online supermarket in Spain, consisting of 120 kinds of cheese products. Results reveal the potential of online cheese tourism, predominantly based on quality cheeses. Various types of cheeses are described, with emphasis on their country of origin. The article contributes to the conceptualisation of digital food tourism practices in post-pandemic tourism. Online supermarkets are not only potential tourist attractions but they could also contribute to the growth of specific forms of food tourism, such as cheese tourism. The author argues that virtual experience is a driver of future trends in food tourism.
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Haas, Scott. "The Cultural Diversity of Cheese." Gastronomica 11, no. 4 (2011): 112–15. http://dx.doi.org/10.1525/gfc.2012.11.4.112.
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In the global marketplace where real products are sold alongside knockoffs, how do the genuine producers and the consumer guarantee integrity? Scientists have entered the fray through microbiology. By utilizing the same, specific bacteria to create regional cheeses, scientists are collaborating with producers and government regulators to ensure that the cheese sold under its name is, in fact, the genuine product. Further, they are introducing tracer bacteria, which have no expressed characteristics in the cheese and are accessible only in the labs and to the farmers. By doing so, the scientists are ensuring that fake producers can be caught as they do not have the tracer bacteria. Despite this uniform microbiology of regional cheeses, diversity of flavor, texture, appearance, and aroma exists from each producer. Using Rolf Beeler (who is widely regarded among cheese experts as Switzerland's best Maitre Fromager) as an example, we find evidence that while bacteria is the essential base for integrity, the craft or art of making the cheese very much depends on the artisan.