After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...

increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. the aim of the present study was to evaluate the interactions (growth behavior and s...

In this study, we present the first complete genome sequence of Lactobacillus rennini ACA-DC 565, a strain isolated from a traditional Greek overripened Kopanisti cheese called Mana. Although the species has been associated with cheese spoilage, the strain ACA-DC 565 may contribute to the intense organoleptic characteristics of Mana cheese.

Recent outbreaks of human tuberculosis in the United States caused by Mycobacterium bovis have implicated cheese originating in Mexico as a source of these infections. A total of 203 samples of cheese originating in Mexico were cultured, and M. bovis was recovered from one specimen. Therefore, M. bovis can be recovered from cheese and may be a source of human infections.

background and objective: during cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids. materials and methods: these enzymes save their activities in pasteurization temperature and also uht processing. in this study effect of number of pscyrotroph bacteria on physical and chemical properties on uf...

biogenic amines (ba) are nitrogenous compounds that possess biological activity. the source of production is the microbial decarboxylation of amino acids. this compounds are found in various types of cheese. the aim of this work was to evaluate the ba content of some traditional cheeses in west azerbaijan province iran. for this purpose, 70 samples of koopeh, 10 samples of lighvan and 5 samples...

processed or melted cheeses are producing in variation kinds because of variety in material blends.using ultrafiltered feta cheese and milk protein co-precipitate in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. also b...

24 In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in 25 cheese made from raw goat’s milk. The presence of an asymptomatic shedder goat in the herd 26 caused this contamination. On the basis of data collected at the time of the episode, a 27 retrospective study was performed using an exposure assessment model covering the 28 production chain from the mil...

It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...

Following the literature, let us define a chance as an event which plays a significant role in the decision making of human [1]. For example, suppose there is a cheese which seems good to eat, in a supermarket. This cheese, however, costs 2000 JPY (ca 20 US dollars). Customers walking around the store may pick out the cheese, but mostly give up buying when they look at the price label. Suppose ...