Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low mo...

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening....

For convenience, many cheese varieties, including Cheddar, are available preshredded in translucent modified atmosphere packaging (MAP). Although flavor development in traditional Cheddar cheese has been well documented (Christensen and Reineccius, 1995; Dunn and Lindsay, 1985; Engels and Visser, 1994; Fox et al., 1995; Manning, 1978; Urbach, 1995), little is known about the flavor chemistry of...

Cheese analogue is a substitute for milk cheese, which is similar in composition, appearance, characteristics and even in its intended use. In cheese analogues, the milk protein and milk fat are partly or wholly replaced by vegetable proteins (i.e. peanut protein, soybean protein) and vegetable fats and oils (i.e. partly hydrogenated vegetable fat like soybean, palm, etc). Cheese analogue are f...

Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 ...

The effect of heat treatments on the meltability of cheese was investigated. Cheddar cheeses of different composition and low-moisture, part-skim Mozzarella cheese were studied at 1, 3, 6, and 12 wk of aging. Cheese samples were heated to 60 degrees C and held for 0, 10, and 20 min before allowing the melted cheese to flow. Mean meltabilities, over all ages, of both Cheddar and Mozzarella chees...

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...

the objective of this study was to identify acinetobacter in a traditional cheese from west azarbaijan, iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. lypolysis and proteolysis characteristic of this bacteria and thus its role in ...

the effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (da), starter culture (sc) and their combination method (cm) on physicochemical, yield, texture, color and sensory properties of the product were compared. chemical analyses of samples revealed that the sc cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recover...