The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3(rd), 30(th), 60(th) and 90(th) d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese sample...

The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level ...

cheese 13 RUNNING TITLE: Candida cabralensis sp. nov. from Cabrales cheese 14 15 Abstract 24 Three yeast strains, 1AD8, 3AD15 and 3AD23, belonging to a previously unknown 25 yeast species were isolated from two independent batches of the Spanish blue-veined 26 Cabrales cheese, a traditional cheese manufactured without the addition of starter and 27 mould cultures. Physiological characterisation...

The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin (β-CD) or powdered β-CD. Crosslinked β-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked β-CD was similar to the regular cream cheese. Approximately 91% o...

Anaerobic treatability and methane generation potential of cheese whey were determined in batch reactors. Furthermore, the effect of nutrient and trace metal supplementation on the batch anaerobic treatment, and the high-rate anaerobic treatability of cheese whey in upflow anaerobic sludge blanket (UASB) reactors were investigated. To this purpose biochemical methane potential experiments were ...

The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the chan...

The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content res...

Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically active microbiota and the related effects on proteolysis and synthesis of volatile components (VOC). Cheese slices were divided in nine sub-blocks, each one separ...

Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus alpha-tocopherol (ELVE) supplementation of a maize silage diet (CO) on the odor-active compounds of Saint-Nectaire cheese. Cheese odor and flavor profiles were studied by sensory analysis. The volatile compounds were extracted by purge and trap and separated by gas chromatography. The odor co...

Stretchability is one of the most important functional properties of Mozzarella cheese, but no objective and widely accepted technique exists for evaluation; most of the cheese stretchability tests are influenced by the ambient conditions. This paper demonstrates a technique, which is novel and relatively simple, to evaluate the stretchability of Mozzarella cheese objectively. In an oil bath, m...