AIMS The aim of this study was to modulate the lactococcal proteolytic system for enhancement of the cheese ripening process. METHODS AND RESULTS The genes encoding PepN, PepC, PepX and PepI peptidases of a highly proteolytic Lactobacillus helveticus strain were transferred into Lactococcus lactis in a food-grade cloning system. A comparison of the relative peptidase activities from the trans...

When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...

BACKGROUND This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions. MATERIAL AND METHODS This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm...

In this study the effects of different packaging materials on Tulum cheese made with cloth, stomach, animal skin, pot and plastic materials were investigated. Dry matter, ash, titratable acidity, salt, salt in dry matter, fat, total protein, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN), phosphotungstic acid soluble nitrogen (PTA-SN), electrophoretic casein fracti...

BACKGROUND Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. OBJECTIVE To develop a food polyamine database from published data by which polyamine intake and food contribution to this intake can ...

For cost and health reasons, there has been increased interest recently in incorporation starch into imitation cheese formulations where the interaction between the added starch and the protein source (usually casein) has been shown to influence the rheological properties of the imitation cheese. Imitation cheese is widely used as an ingredient in prepared foods such as pizza, lasagne, cordon b...

The consumption of dairy, including milk, cheese and yogurt, has been associated with better quality of diet and reduced risk of cardiovascular disease, the leading cause of death globally. The purpose of this review is to examine recent literature on the relationship between dairy consumption and risk of cardiovascular disease incidence and mortality. Eighteen observational studies were review...