Flavor production among 12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus importan...

The present research was undertaken to evaluate the sensory profile and consumers' liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe's milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste with...

Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....

(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125-500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufacture and ripening demonstrated that the addition of (+)-catechin significantly (p ≤ 0.05) decrease...

The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil. The surface properties of the cheese and the wetting capacity of the coatings on the cheese w...

Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes ...

Introduction Hellim (Halloumi) cheese is a traditional cheese belonging to Cyprus. Hellim is a popular and a widely-consumed dairy product especially in the eastern region of Mediterranean (Kaminarides et al., 2007). It is a semi-hard rindless cheese preserved in brine. The manufacture of Halloumi has been described by Anifantakis and Kaminarides (1983). The most characteristic peculiarity of t...

Elman artificial neural network models with single and multilayer for predicting shelf life of processed cheese stored at 7-8oC were developed. Input parameters were: Body & texture, aroma & flavour, moisture, and free fatty acid, while sensory score was output parameter. Bayesian regularization was training algorithm for the models. The network was trained up to 100 epochs, and neurons in each...

Serra da Estrela Protected Designation of Origin (PDO) cheese is the most famous Portuguese cheese and has a high commercial value. However, the adulteration of production with cheaper/lower-quality milks from non-autochthones ovine breeds compromises the quality of the final product and undervalues the original PDO cheese. A Randomly Amplified Polymorphic DNA (RAPD) method was developed for ef...

Lactose is the usual source of energy for multiplication of Lactobacillus casei (Orla-Jensen, Holland) in milk, but when milk is made into cheese the lactose content usually is depleted within a few days. Even then, in such cheese as Cheddar, lactobacilli may continue to increase in numbers until 6 to 12 months after the cheese is made, thus demonstrating the ability of these organisms to utili...