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Journal articles on the topic 'Cheese fermentation'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Spadoti, Leila Maria, José Raimundo Ferreira Dornellas, and Salvador Massaguer Roig. "Proteolysis of prato type cheese produced using ultrafiltration." Scientia Agricola 62, no. 3 (2005): 235–39. http://dx.doi.org/10.1590/s0103-90162005000300006.

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The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 - without ultrafiltration (standard); T2, T3, T4 and T5 - using milk concentrated by ultrafiltration (UFCM) and respectively: T2 - without pre-fermentation of the UFCM; T3 - p

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2

H Fleet, Graham. "Yeasts: an underestimated role in cheese production." Microbiology Australia 24, no. 3 (2003): 36. http://dx.doi.org/10.1071/ma03336.

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The microbiology, biochemistry and molecular biology of milk fermentation have been researched to enormous depth. But this fermentation represents only a fragment of the science of cheese production. While most cheeses start with milk fermentation as the basic operation, their unique and distinguishing characters only develop with further processing of the curd. Generally, this involves heating, cutting, pressing, salting (brining) and, finally, maturation. During maturation, the curd is stored under conditions of controlled temperature and humidity for periods lasting a few weeks to many mont

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Aranda-Jaramillo, Brenda, Elizabeth León-Becerril, Oscar Aguilar-Juárez, Roberto Castro-Muñoz, and Octavio García-Depraect. "Feasibility Study of Biohydrogen Production from Acid Cheese Whey via Lactate-Driven Dark Fermentation." Fermentation 9, no. 7 (2023): 644. http://dx.doi.org/10.3390/fermentation9070644.

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The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF). Mesophilic batch fermentations were performed with delipidated acid cheese whey at a fixed pH of 5.8 and driven by an acidogenic bacterial culture containing LAB and lactate-oxidizing hydrogen producers (LO-HPB). The results obtained indicated that it is technically feasible to produce hydrogen from undiluted cheese whey through lactate oxidation-

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Litti, Yuriy V., Elena A. Zhuravleva, Andrey A. Kovalev, Dmitriy A. Kovalev, Inna V. Katraeva, and Sofiya N. Parshina. "Biohydrogen production from food processing wastewater by a newly isolated thermophilic bacterium." IOP Conference Series: Earth and Environmental Science 938, no. 1 (2021): 012017. http://dx.doi.org/10.1088/1755-1315/938/1/012017.

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Abstract The aim of this work was a comparative study of biohydrogen production from cheese whey and confectionary wastewater by a newly isolated thermophilic microbial strain Thermoanaerobacterium thermosaccharolyticum SP-H2. Experimental results showed that the fermentative hydrogen was successfully produced with the highest hydrogen yield of 3.9 mL H2/mL cheese whey or 80 mL H2/g chemical oxygen demand. The profile of soluble metabolite products showed that hydrogen generation by a new isolate was mainly acetate-type fermentation in the case of confectionary wastewater and mixed ethanol-ace

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Policastro, Grazia, Rosetta Lamboglia, Massimiliano Fabbricino, and Francesco Pirozzi. "Enhancing Dark Fermentative Hydrogen Production from Problematic Substrates via the Co-Fermentation Strategy." Fermentation 8, no. 12 (2022): 706. http://dx.doi.org/10.3390/fermentation8120706.

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The aim of the present paper is the improvement of dark fermentative hydrogen production from problematic substrates. In detail, the study is aimed at (i) investigating the inhibiting effect of two problematic biomasses (i.e., of olive mill wastewater, containing recalcitrant/toxic compounds and cheese whey, lacking pH buffering capacity) on the dark fermentation process, (ii) as well as verifying the possibility to apply a co-fermentation strategy to enhance the process. To investigate the inhibiting effect of the substrates, two experimental sets were conducted using olive mill wastewater an

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Pérez-Sánchez, Amaury, Yoandra Marrero-Rodríguez, Niurca González-Ibarra, Rutdali Segura-Silva, and Diana Deisy Alcalá-Galiano-Morell. "Composición química, pretratamiento, valorización y empleo de suero de queso y sus subproductos como sustrato en fermentaciones: Una revisión global." Multidisciplinary Collaborative Journal 3, no. 2 (2025): 24–73. https://doi.org/10.70881/mcj/v3/n2/50.

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Cheese whey is a yellowish liquid resulting from the co-precipitation and removal of casein from milk during the cheese production process. It is currently considered a major pollutant due to its high organic load, which is why it is often considered a waste product. However, cheese whey has a high nutritional value that allows it to be exploited as a substrate to obtain high-added-value products. An economical way to achieve this goal is the biotransformation of cheese whey into specific valuable products, both individual (biohydrogen, bioethanol, lactic acid, etc.) and the formulation of foo

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7

Musina, Olga, Nina Bondarenko, and Darya Usatyuk. "Accelerated Cream Cheese Technology Development with Combined Acidification." Food Industry 8, no. 1 (2023): 26–31. http://dx.doi.org/10.29141/2500-1922-2023-8-1-3.

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Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with a

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8

Sviridenko, G. M., O. M. Shukhalova, D. S. Vakhrusheva, and D. S. Mamykin. "Formation of cheese pattern when using monospecies cultures." Food systems 7, no. 2 (2024): 276–81. http://dx.doi.org/10.21323/2618-9771-2024-7-2-276-281.

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The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp. on the peculiarities of pattern formation in cheeses with a low second heating temperature molded from a layer. The studied cultures were used at a dose of 0.6% of the total milk volume as as single starter microflora in the model cheeses (1-M and 2-M) and additional microflora along with the main lactococcal microflora (Lactococcus lactis subsp. lactis; Lactococcus cremoris) in the control cheese

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9

Rudy Agustriyanto and Akbarningrum Fatmawati. "MODEL PRODUKSI BIOETANOL DARI LIMBAH KEJU MENGGUNAKAN KLUYVEROMYCES MARXIANUS." Jurnal Teknik Kimia USU 2, no. 3 (2013): 22–28. http://dx.doi.org/10.32734/jtk.v2i3.1445.

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The depletion of oil reserves hasbeen increasing interest in the development of alternative renewable energysources. Cheese whey as a waste of cheese production is one of the raw materials that can be used for bioethanol production. The aim ofthis study is to conduct critical assessment of the cheese whey fermentation process by applying the basic concepts of engineering and mathematics, to investigate the characteristics of the cheese whey fermentation process into bioethanol, and to obtain the optimum design of fermenter. This is done by developing steady state model of cheese whey fermentat

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10

Li, Yandie, Jianghan Wang, Tong Wang, et al. "Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics." Foods 11, no. 7 (2022): 966. http://dx.doi.org/10.3390/foods11070966.

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Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were

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11

Bokulich, Nicholas A., and David A. Mills. "Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants." Applied and Environmental Microbiology 79, no. 17 (2013): 5214–23. http://dx.doi.org/10.1128/aem.00934-13.

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ABSTRACTCheese fermentations involve the growth of complex microbial consortia, which often originate in the processing environment and drive the development of regional product qualities. However, the microbial milieus of cheesemaking facilities are largely unexplored and the true nature of the fermentation-facility relationship remains nebulous. Thus, a high-throughput sequencing approach was employed to investigate the microbial ecosystems of two artisanal cheesemaking plants, with the goal of elucidating how the processing environment influences microbial community assemblages. Results dem

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Hachak, Yu R., O. R. Myhaylytska, V. O. Nahovska, B. V. Gutyj, and I. F. Lanytsia. "Designing the technology of goat cheese with spices using a separator-normalizer." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 86–91. http://dx.doi.org/10.32718/nvlvet-f9915.

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The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components

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13

Zhu, Lin, Zhaozhi Hou, Xinyu Hu, et al. "Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, Thermus thermophilus, in Chinese Inner Mongolian Cheese." Foods 10, no. 12 (2021): 2962. http://dx.doi.org/10.3390/foods10122962.

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Inner Mongolian cheese is a traditional dairy product in China. It is produced without rennet, using naturally acidified milk that is simmered to achieve whey separation. In order to analyse the impact of simmering on the microbial community structure, high-throughput sequencing was performed to obtain bacterial 16S rRNA sequences from cheeses from the Ordos (ES), Ulanqab (WS), Horqin (KS) and Xilingol (XS) grasslands of Inner Mongolia. The relative abundance of an unexpected microorganism, Thermus thermophilus, ranged from 2% to 9%, which meant that its dominance was second only to that of la

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14

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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15

Freitas, Denise Rossi, Eliana Setsuko Kamimura, and Mônica Roberta Mazalli. "Artisanal Cream Cheese Fermented with Kefir Grains." Fermentation 10, no. 8 (2024): 420. http://dx.doi.org/10.3390/fermentation10080420.

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This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one with added cream, and for the analysis of the fatty acid profile, both cream cheeses were compared with commercial cream cheese. The artisanal cream cheese had a high amount of lactic acid bacteria characterizing the product formed by Lactobacilli and a low concentration of lactose due to the fermentation process. Compared

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16

Garofalo, Giuliana, Gabriele Busetta, Giuseppe Maniaci, et al. "Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese." Foods 11, no. 1 (2021): 25. http://dx.doi.org/10.3390/foods11010025.

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This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with some modifications. In particular, pasteurized ewes’ milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to driv

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17

Gutiérrez-Méndez, Néstor, Alejandro Balderrama-Carmona, Socorro García-Sandoval, Pamela Ramírez-Vigil, Martha Leal-Ramos, and Antonio García-Triana. "Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium." Foods 8, no. 2 (2019): 44. http://dx.doi.org/10.3390/foods8020044.

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Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derived proteases may have on cream cheese manufacture. This work aimed to describe some proteolytic features of the protease extracted from fruits of Solanum elaeagnifolium Cavanilles and to assess the impact that this plant coagulant has on the viscoelastic properties of cream cheeses. Results showed th

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18

Yunusov, Eduard, Vsevolod Ponomarev, and Elena Nikitina. "Prospects for the Use of Non-Starter Strain Lactiplantibacillus Plantarum AG15 in Dairy Technology." Food Industry 7, no. 3 (2022): 5–17. http://dx.doi.org/10.29141/2500-1922-2022-7-3-1.

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The article presents the comprehensive study results of the technological and antioxidant potential of the Lactoplantibacillus plantarum AG15 strain recaptured from silage and demonstrating probiotic properties during dairy products fermentation. The work aims at determining influence of the L. plantarum AG 15 strain on the antioxidant characteristics of the creamy milk; and identifying the strain introduction potential in the hard cheese technology. The authors applied a step-by-step research scheme with the technological and antioxidant potential assessment of a non-starter strain of lactic

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Sturova, Yu G., A. V. Grishkova, and V. V. Konshin. "Development of biotechnology for cheese having a noble mould: A relationship between biochemical processes and product quality." Proceedings of Universities. Applied Chemistry and Biotechnology 12, no. 4 (2023): 566–75. http://dx.doi.org/10.21285/2227-2925-2022-12-4-566-575.

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Since late 2014, following the embargo, a significant reduction in cheese import, including mould cheese, has been observed. Developing new cheese technologies comprise therefore an urgent task for the milk industry. The cheeses ripened using noble mould represent a wholesome product, rich in protein, which contains many essential amino acids, beneficial for strengthening the walls of blood vessels and reducing angiasthenia. The microorganisms in the cheese starter culture create favourable conditions for healthy microflora in the gastrointestinal tract, preventing fermentation and meteorism.

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20

Litrenta, Federica, Vincenzo Lopreiato, Angela Giorgia Potortì, et al. "The Identification of Potential Nutritional and Sensory Markers for the Authentication of an Innovative Canestrato Cheese Based on Plant-Derived Rennet." Dairy 5, no. 4 (2024): 828–41. https://doi.org/10.3390/dairy5040060.

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Plant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers. The aim of the present study was to assess the quality and identify potential chemical and sensory markers of Canestrato cheese made from pasteurized mixed cow/sheep milk (50:50 ratio) using a kiwifruit extract (prepared in the laboratory) as a rennet source of vegetable origin. The milk was curdled with an aqueous kiwi extract (cK group), with commercial calf rennet (cT group), or with commercial m

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Amaniyah, M., Y. Royanta, F. M. Baktian, and S. S. Prayitno. "Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening." IOP Conference Series: Earth and Environmental Science 1377, no. 1 (2024): 012083. http://dx.doi.org/10.1088/1755-1315/1377/1/012083.

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Abstract The fermentation process using lactic acid bacteria (LAB) in cheese manufacturing plays important roles to enhance the nutritional content of cheese. This study aims to observe the effect of the addition of Lactobacillus casei in goat’s milk cheese manufacturing. Changes in physicochemical and organoleptic characteristics were observed during cheese ripening. Cheese was made using 8% of L. casei as starter and its changes were observed for 8 weeks of ripening. The results showed that the acidification process in cheese by L. casei resulted in a yield value of 10.85%. The ripening peri

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22

Li, Xinhui, Yingli Li, Valente Alvarez, Willis James Harper, and Hua H. Wang. "Effective Antibiotic Resistance Mitigation during Cheese Fermentation." Applied and Environmental Microbiology 77, no. 20 (2011): 7171–75. http://dx.doi.org/10.1128/aem.05069-11.

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ABSTRACTControlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (AR) in retail cheese samples from 2010 compared to data from 2006 suggested the effectiveness of targeted AR mitigation in related products.

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INNOCENTE, N., and P. D'AGOSTIN. "Formation of Biogenic Amines in a Typical Semihard Italian Cheese." Journal of Food Protection 65, no. 9 (2002): 1498–501. http://dx.doi.org/10.4315/0362-028x-65.9.1498.

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Given that the concentration of biogenic amines in cheeses depends on variety, age, and type of microflora, a study was undertaken to investigate the formation of these compounds during the ripening of a typical semihard Italian cheese. Tryptamine, phenylethylamine, putrescine, cadaverine, histamine, and tyramine contents were calculated in 30 samples of Montasio cheese characterized by different levels of proteolysis. Histamine and tyramine were the major amines. Tryptamine and phenylethylamine concentrations were very low at all ripening periods. Putrescine and cadaverine were present only i

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Tsisaryk, O. Y., L. Y. Musiy, I. M. Slyvka, and V. Chrystyuk. "The development of technology of rickot cheese from whey, obtained using various coagulants." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (2018): 40–45. http://dx.doi.org/10.32718/nvlvet9009.

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The problem of obtaining and rational use of whey proteins in human nutrition today is solved all over the world, traditional methods are being improved and new, more effective ways of processing milk whey, aimed at maximizing the withdrawal and use of its proteins, are being developed. The aim of the research was to develop the technology of albumin cheese ricotta from serum derived by the action of various coagulants. The raw material for cheese production was serum. For the study, two samples of cheese (with a threefold repetition) were made: Sample 1 - using serum formed during the ferment

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Bila, V. V., and H. V. Merzlova. "The influence of antibiotics in milk on the action of sourdough using cheese technology." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 98 (2023): 66–69. http://dx.doi.org/10.32718/nvlvet-a9811.

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Brynza occupies an important place among cheeses in Ukraine. Brynza is a highly concentrated polydisperse system, the features of which are determined by the size of the particles of the dispersed phase. It has a white (close to white) color, uniform throughout the mass. The taste and smell of cottage cheese are sour-milk, moderately salty. Physicochemical, biochemical and microbiological processes in cheese and their intensity depend on the concentration and quality of rennet enzymes. Renal enzymes during cheese ripening inhibit the vital activity of putrefactive bacteria in cheese, while in

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Oksana, Kochubei-Lytvynenko, Chernyushok Olha, Bilyk Olena, and Bondarenko Yulia. "STUDYING THE EFFECT OF ELECTROSPARK TREATMENT OF MILK WHEY ON THE PROCESS OF ITS FERMENTATION AND QUALITY OF THERMOACID CHEESE." Eastern-European Journal of Enterprise Technologies 6, no. 11 (102) (2019): 33–40. https://doi.org/10.15587/1729-4061.2019.183712.

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The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of "Adyheyskyy". The object of this study was milk whey, obtained from the thermo-acid settling of cheeses. To prepare the coagulant, it was treated in an electric discharge chamber with a current-conductive layer of magnesium or/and manganese granules manganese over 30...120 s. It has been established that the result of such a t

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Stefanon, Bruno, and Giuseppe Procida. "Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening." Journal of Dairy Research 71, no. 1 (2004): 58–65. http://dx.doi.org/10.1017/s0022029903006563.

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Effects of including silage in the diet on volatile compound profiles and their modification during ripening of Montasio cheeses were examined. Twelve farms were selected and grouped according the type of forage in the ration: hay-based diets (four farms); hay and corn silage-based diets (four farms); and diets based on hay, corn silage and grass silages (four farms). For cheesemaking, 1000 kg of milk collected from two consecutive milkings was sampled from each farm and processed in the same cheese factory. Cheeses were ripened in the same cellar, in controlled humidity (78–85% relative humid

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GOVARIS, ALEXANDROS, DEMETRIOS K. PAPAGEORGIOU, and KONSTANTINOS PAPATHEODOROU. "Behavior of Escherichia coli O157:H7 during the Manufacture and Ripening of Feta and Telemes Cheeses." Journal of Food Protection 65, no. 4 (2002): 609–15. http://dx.doi.org/10.4315/0362-028x-65.4.609.

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Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at a concentration of ca. 5.1 log CFU/ml and with thermophilic or mesophilic starter cultures at a concentration of ca. 5.3 to 5.6 log CFU/ml. In the first 10 h of cheesemaking, the pathogen increased by 1.18 and 0.82 log CFU/g in Feta cheese and by 1.56 and 1.35 log CFU/g in Telemes cheese for the trials with thermophilic and mesophilic starters, respectively. After 24 h of ferm

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Iram, Attia, Ali Ozcan, Irfan Turhan, and Ali Demirci. "Production of Value-Added Products as Food Ingredients via Microbial Fermentation." Processes 11, no. 6 (2023): 1715. http://dx.doi.org/10.3390/pr11061715.

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Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingre

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Neviani, Erasmo, Alessia Levante, and Monica Gatti. "The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?" Fermentation 10, no. 4 (2024): 186. http://dx.doi.org/10.3390/fermentation10040186.

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The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The present study aims to review the microbial community’s diversity in dairy fermentation processes, focusing on two famous Italian cheeses, Grana Padano and Parmigiano Reggiano, produced using natural whey starter (NWS). NWS, created by retaining whey from the previous day’s cheese batches, forms a microbiological connection between daily cheese productio

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García-Depraect, Octavio, and Elizabeth León-Becerril. "Use of a Highly Specialized Biocatalyst to Produce Lactate or Biohydrogen and Butyrate from Agro-Industrial Resources in a Dual-Phase Dark Fermentation." Fermentation 9, no. 9 (2023): 787. http://dx.doi.org/10.3390/fermentation9090787.

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This study aimed at investigating the feasibility of using a highly specialized bacterial inoculum harboring lactic acid bacteria (LAB) and lactate-oxidizing, hydrogen-producing bacteria (LO-HPB) to produce either lactate or biohydrogen and butyrate from several agro-industrial resources via dual-phase dark fermentation. The feedstocks were fruit–vegetable waste, cheese whey, coffee wastewater, tequila vinasse, and maize processing wastewater, and were tested in both mono- and co-fermentation. The results obtained indicated that the biocatalyst used was able to perform a dual-phase lactate fer

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Qvist, Karsten B., Dorf Thomsen, and Erik Høier. "Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese." Journal of Dairy Research 54, no. 3 (1987): 437–46. http://dx.doi.org/10.1017/s0022029900025620.

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SummaryWhen Havarti cheeses were made from milk concentrated 5-fold using ultrafiltration (UF) and with a direct vat set type starter containing Streptococcus lactis, Str. cremoris, Leuconostoc cremoris and Str. lactis subsp. diacetilactis (i.e. a BD-type starter) their colour, texture, body, and flavour were equal to those of traditionally produced Havarti. The somewhat slower flavour development was associated with a retarded breakdown of protein. Although αs1-casein was almost completely broken down in Havarti cheese made with the ultrafiltration method (UF Havarti) and traditional cheeses

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Bosso, Alessandra, Adriana Aparecida Bosso Tomal, Lucas Caldeirão Miranda, Josemeyre Bonifácio da Silva, Hélio Hiroshi Suguimoto, and Raul Jorge Hérmaz Castro-Gomez. "Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources." Ambiente e Agua - An Interdisciplinary Journal of Applied Science 15, no. 3 (2020): 1. http://dx.doi.org/10.4136/ambi-agua.2474.

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This study sought to create a better fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey. A factorial design 24 was applied to evaluate the significant effects of variables which compose the fermentation medium. Then, a steepest descent-ascent design was applied to obtain the maximum activity. A Rotational Central Composite Design (RCCD) 24 was made to optimize the fermentation medium. We verified that the cheese whey, a by-product of the dairy industry, can be employed as an excellent

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Didelot, Sandrine, Stephanie Bordenave-Juchereau, Eric Rosenfeld, Jean-Marie Piot, and Frederic Sannier. "Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora." Journal of Dairy Research 73, no. 2 (2006): 163–70. http://dx.doi.org/10.1017/s0022029905001512.

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Seven lactobacilli and a variety of microflora extracted from twenty five commercial cheeses were grown on unsupplemented acid goat whey and screened for their capacity to hydrolyse whey proteins [α-lactalbumin (α-la) and β-lactoglobulin (β-lg)] and to generate peptides. Fermentations were performed aerobically or anaerobically at 37 °C using crude or pre-heated whey (10 min at 65, 75 or 85 °C). Under aerobic conditions, growth of lactobacilli was poor and protein hydrolysis did not occur. Anaerobic conditions slightly increased lactobacilli growth but neither β-lg hydrolysis nor peptide gener

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Skril, Yuliya. "ANALYTICAL REVIEW OF BIOTECHNOLOGICAL PROBLEM OF UKRAINIAN HARD CHEESES." Biotechnologia Acta 16, no. 3 (2023): 5–23. http://dx.doi.org/10.15407/biotech16.03.005.

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An analytical review of the biotechnological process of production of various hard and semi-hard cheeses in the EU and Ukraine, as well as domestic recipes of fermented cheeses for production at craft cheese factories and at home, was conducted. An analysis of the conditions of the key stages of production, including fermentation, coagulation and ripening, was carried out. The composition and type of lactic acid bacteria in sourdough for fermented cheeses, as well as enzymes for fermentolysis and coagulation of milk casein, were studied. As a result of a complex study, a total of 73 types of h

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Adame-Gómez, Roberto, Jeiry Toribio-Jimenez, Amalia Vences-Velazquez, Elvia Rodríguez-Bataz, Maria Cristina Santiago Dionisio, and Arturo Ramirez-Peralta. "Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México." International Journal of Microbiology 2018 (November 18, 2018): 1–6. http://dx.doi.org/10.1155/2018/8760357.

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Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved. The aim of the study was to determine the occurrence of methicillin-resistant Staphylococcus aureus (MRSA) in raw cow milk cheese produced in Mexico. A total of 78 unpasteurized cow milk cheese samples were screened for S. aureus. The isolates were identified as S. aureus based on morphology, Gram stain, catalase test, coagulase test, and mannitol salt agar fermentation. Isolates were subjected to biotyping, the methicillin resistance was analyzed using the disk d

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Sorokina, N. P., I. V. Kucherenko, and A. L. Bruckaya. "Lactobacilli as additional cultures in cheese making." Food systems 7, no. 3 (2024): 410–19. http://dx.doi.org/10.21323/2618-9771-2024-7-3-410-419.

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Production of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms. This leads to the fact that sensory indicators of mass-produced cheeses practically do not differ. Traditional cheeses from unpasteurized milk are distinguished by more pronounced and diverse tastes. Scientific literature describes the significant taxonomic variety of microbiota of traditional cheeses, including non-starter lactobacilli. Sensory indicators and safety of cheeses direct

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Zeng, Hong, Yadong Wang, Haoying Han, Yanping Cao, and Bei Wang. "Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period." Foods 11, no. 24 (2022): 4026. http://dx.doi.org/10.3390/foods11244026.

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Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese fermentation techniques. In this study, the compositions of the volatile aroma compounds in MC were analyzed during a 30-day ripening period using SPME-Arrow and GC-O-MS. The activity of esterase in MC, which is a key enzyme catalyzing esterification reaction, was determined and compared with the control group (CC). Next, sensory analysis was conducted via quantitative descriptive analysis followed by Pearson correlation analysi

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Focardi, Silvano. "The Microbiology of Cheese and Dairy Products is a Critical Step in Ensuring Health, Quality and Typicity." Corpus Journal of Dairy and Veterinary Science (CJDVS) 3, no. 3 (2022): 1–9. http://dx.doi.org/10.54026/cjdvs1043.

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Cheese and dairy products require a rigorous observation of the procedures, strictly linked to the different indigenous components, such as the initial raw materials, the process chain, the ripening temperature, the water activity (aw), the pH and the contamination of the environment and operators. Microorganisms are key agents in the transformation of milk and in the subsequent phases which confer typicity and stability to cheese and dairy products. Contamination by pathogenic microorganisms may occur, compromising the safety of the final products. Meanwhile, beneficial microorganisms present

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Hosken, Bianca de Oliveira, Gilberto Vinícius Melo Pereira, Thamylles Thuany Mayrink Lima, João Batista Ribeiro, Walter Coelho Pereira de Magalhães Júnior, and José Guilherme Prado Martin. "Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities." Fermentation 9, no. 5 (2023): 409. http://dx.doi.org/10.3390/fermentation9050409.

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Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the different compositions of raw milk, the steps involved in the process and the maturation time. The crucial step for cheese differentiation is the non-addition of starter cultures, i.e., spontaneous fermentation, which relies on the indigenous microbiota present in the raw material or from the enviro

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Novianti, Riska T., Lusiawati Dewi, and Risya Pramana Situmorang. "The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness." AGRITEKNO: Jurnal Teknologi Pertanian 11, no. 2 (2022): 72–79. http://dx.doi.org/10.30598/jagritekno.2022.11.2.72.

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Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The met

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Mazorra-Manzano, Miguel A., Glen R. Robles-Porchas, Daniel A. González-Velázquez, et al. "Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity." Fermentation 6, no. 1 (2020): 19. http://dx.doi.org/10.3390/fermentation6010019.

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Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activ

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López Ruiz, Ángel Luis, Francisco de Asís Ruiz Morales, Pilar Ruiz Pérez-Cacho, and Hortensia Galán-Soldevilla. "Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics." Foods 12, no. 5 (2023): 996. http://dx.doi.org/10.3390/foods12050996.

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Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory quality, far removed from their traditional profile for their pronounced sweet and bitter taste and aroma related to Maillard reactions. The aim of this work was to make a cheese with a similar sensory profile to that of the traditional Andalusian one but without lactose. For this purpose, the doses of the enzyme lactase that would be necessar

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Genet, Blandine M. L., Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al. "Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition." Fermentation 9, no. 7 (2023): 667. http://dx.doi.org/10.3390/fermentation9070667.

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With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreove

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Vasek, Olga Myriam, Silvia Matilde Mazza, and Graciela Savoy de Giori. "Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening." Food Science and Technology 33, no. 1 (2013): 151–60. http://dx.doi.org/10.1590/s0101-20612013005000021.

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The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses

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Carvalho, Patrícia, Carlos E. Costa, Sara L. Baptista, and Lucília Domingues. "Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy." Biofuel Research Journal 8, no. 4 (2021): 1529–49. http://dx.doi.org/10.18331/brj2021.8.4.4.

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Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utilization. The great nutritional value of cheese whey turns it into an attractive substrate for biotechnological applications. Currently, cheese whey processing includes a protein fractionating step that originates the permeate, a lactose-reach stream further used for valorisation. In the last decades,

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Pažáková, J., M. Pipová, P. Turek, and J. Nagy. "Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures." Czech Journal of Food Sciences 19, No. 4 (2013): 121–24. http://dx.doi.org/10.17221/6594-cjfs.

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The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep&rsquo;s milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Staphylococcus aureus count, pH value, titrimetric acidity, and the amount of lactic acid. As our results indicate, the fermentation at temperatures of between 18&ndash;22&deg;C reduces the number of undesirable micro-organisms due to the presence of lactic acid being produced by lactic-aci

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Furse, Samuel, Alexandre G. Torres, and Albert Koulman. "Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles." Nutrients 11, no. 9 (2019): 2178. http://dx.doi.org/10.3390/nu11092178.

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There is mounting evidence that the consumption of fermented dairy products such as cheese and yoghurt is associated with a reduced risk of type II diabetes. This effect is greater than in fresh milk and differs between cheese and yoghurt. However, the molecular components responsible for the effect are not known. We tested the hypothesis that the lipid and/or glyceride profiles of yoghurts and cheeses are distinct from one another and fresh milk. We developed a novel sample preparation technique for high-fat samples that can be used with Direct Infusion–Mass Spectrometry. We found that the li

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Frantzen, Cyril Alexander, and Helge Holo. "Unprecedented Diversity of Lactococcal Group 936 Bacteriophages Revealed by Amplicon Sequencing of the Portal Protein Gene." Viruses 11, no. 5 (2019): 443. http://dx.doi.org/10.3390/v11050443.

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Lactococcus lactis is one of the most important bacteria in dairy fermentations, being used in the production of cheese and buttermilk. The processes are vulnerable to phage attacks, and undefined mixtures of lactococcal strains are often used to reduce the risk of bacteriophage caused fermentation failure. Other preventive measures include culture rotation to prevent phage build-up and phage monitoring. Phage diversity, rather than quantity, is the largest threat to fermentations using undefined mixed starter cultures. We have developed a method for culture independent diversity analysis of l

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Mazorra-Manzano, Miguel A., Glen R. Robles-Porchas, Marcel Martínez-Porchas, et al. "Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures." Fermentation 8, no. 7 (2022): 342. http://dx.doi.org/10.3390/fermentation8070342.

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The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitude after 60 h of fermentation (7 log CFU/mL), followed by one log reduction after 120 h (6 log CFU/mL) at 37 and 42 °C. Streptococcus and Lactobacillus counts ranged between 5–9 and 5–8 log CFU/mL, respectively. High-throughput sequencing of the 16S rRNA gene (V3-V4 region) used as a taxonomic marker revealed thirteen different bacterial phyla. Actino

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