In production of cheese with eyes (bubbles of CO2 often referred to as holes) there are occasionally problems with cracks in the cheese. These cracks can pose a problem when cutting up the cheese and they will, even though they are harmless, cause the cheese to appear less attractive for the consumer. Therefore the cheese producing industry is interested in the microbiological reasons behind th...

In this study, some pathogens in the microbiota of traditionally produced White Cheese were determined by molecular methods and their phlogenetic similarities analyzed. Eight different pathogenic species (Citrobacter braakii, Hafnia paralvei, Klebsiella grimontii, Kosakonia sacchari, Raoultella ornithinolytica, terrigena, Serratia liquefaciens, plymuthica) detected Cheese, grimontii was dominan...

By means of a toy Swiss-cheese cosmological model we will discuss how to set up and carry out in a physically meaningful way the idea of back-reaction, according to which dark energy could be an effective source. We will follow two distinct approaches. One is focused on how cosmological observables are affected by inhomogeneities, while the other is focused on a theoretical description of the i...

The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in chee...

Traditional Lighvan cheese is a semi-hard cheese which has a popular market in Iran and neighboring countries. The aim of this study was evaluating the contamination of milks used for Lighvan cheese making with Listeria monocytogenes. Raw milk samples were randomly collected from different cheese producing factories (sampling carried out from large milk tanks used cheese making in factories). I...

Comparat i ve stud i es were made on the composition, microstructure and organolepti c quali t y of soft brine cheese made f rom instant whole mi I k powder and from raw mi I k. The chemi ca I analysis of young and ripened (one and two month) cheese re vealed similarity except fo r a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic stu...

St. Nectaire cheese is a semisoft cheese of French origin that, along with Brie and Camembert cheeses, belongs to the class of surface mold-ripened cheese. The surface microorganisms that develop on the cheese rind during ripening impart a distinctive aroma and flavor to this class of cheese. We have documented the sequential appearance of microorganisms on the cheese rind and in the curd over ...

The cheese industry faces many challenges to optimize cheese yield and quality. A very precise standardization of the cheese milk is needed, which is achieved by a fine control of the process and milk composition. Thorough analysis of protein composition is important to determine the amount of protein that will be retained in the curd or lost in the whey. The fluorescence-based Amaltheys analyz...