guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...

The objective of this research was to determine the effect of the use of rennet substitute on composition and yield of Minas Padrão cheese. Pasteurized and standardized milk (3.0% fat) was divided into 2 parts and prepared for each treatment varying the rennet: batch 1(BOV), commercial calf rennet (Chymosin and pepsin) and batch 2 (QPF), commercial rennet substitute Chy-max (Chymosin) and conve...

BACKGROUND Raw ewe's milk, as used to manufacture Serra da Estrela Protected Designation of Origin cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa for 30 min), aiming evaluate its effect on milk technological properties subsequent cheese production, namely the impact resulting curd, whey and throughout ripening. RESULTS The yield increas...

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected fo...

The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves use...

Cheese is a semi-solid or solid milk product, obtained by curdling and separating the curds from whey. The examination included 46 samples of cheese produced on agriculture farms small mini-dairies in territory Herzegovina, with emphasis that most originate southern sub-Mediterranean Mediterranean regions Herzegovina. goal study was to determine microbiological safety physicochemical quality pa...

The aim of this work is to investigate the possibility producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase protein concentration led smaller droplet size (down 128 nm). Three low fat (LF) containing produced. addition whey in inner phase emulsion, a de...

Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players involved in the acidification and aroma production Protected Designation Origin cheese. Microbial diversity samples, collected from 3-month cheese ripening, determined by culture-dependent (MALDI-TOF analysis 2877 isolates) -independent (...