The objective of this research was to determine the effect of the use of rennet substitute on composition and yield of Minas Padrão cheese. Pasteurized and standardized milk (3.0% fat) was divided into 2 parts and prepared for each treatment varying the rennet: batch 1(BOV), commercial calf rennet (Chymosin and pepsin) and batch 2 (QPF), commercial rennet substitute Chy-max (Chymosin) and conve...

A simple, efficient procedure for removing lactic acid and for reducing nonprotein nitrogen and ash in lactic acid whey has been developed. The procedure consists of culturing Candida ingens on the whey. This organism could assimilate >98% of the lactic acid and approximately 40% of the nonprotein nitrogen. Ash reduction of up to 45% resulted from precipitation of calcium apatite due to the inc...

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected fo...

The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves use...

Cheese is a semi-solid or solid milk product, obtained by curdling and separating the curds from whey. The examination included 46 samples of cheese produced on agriculture farms small mini-dairies in territory Herzegovina, with emphasis that most originate southern sub-Mediterranean Mediterranean regions Herzegovina. goal study was to determine microbiological safety physicochemical quality pa...

The aim of this work is to investigate the possibility producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase protein concentration led smaller droplet size (down 128 nm). Three low fat (LF) containing produced. addition whey in inner phase emulsion, a de...

Efficacy of cleaners designed for use with ultrafiltration systems was determined by microbiological evaluation and thmugh visual inspection using scanning elecmn microscopy. The ultrafiltration system containing two commercial-scale, polysulfone membranes was soiled with sweet whey (4OOC) then rinsed with water and membranes were removed. One half of each membrane was snaked for 2 h at 38OC in...

Mannheimia succiniciproducens MBEL55E isolated from bovine rumen is able to produce a large amount of succinic acid in a medium containing glucose, peptone, and yeast extract. In order to reduce the cost of the medium, whey and corn steep liquor (CSL) were used as substrates for the production of succinic acid by M. succiniciproducens MBEL55E. Anaerobic batch cultures of M. succiniciproducens M...

Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players involved in the acidification and aroma production Protected Designation Origin cheese. Microbial diversity samples, collected from 3-month cheese ripening, determined by culture-dependent (MALDI-TOF analysis 2877 isolates) -independent (...