An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes' milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes' cheese samples, exclude 32 cheeses made from cow's milk and to classify half of the ewes' cheese samples as possibly authentic. Two other sensors, coated with polyvinylp...

Lysozyme (LZ) is used in several cheese varieties to prevent late blowing which results from fermentation of lactate by Clostridium tyrobutyricum. Side effects of LZ on lactic acid bacteria population and free amino acid pattern were studied in 16 raw-milk hard cheeses produced in eight parallel cheese makings conducted at four different dairies using the same milk with (LZ+) or without (LZ-) a...

In Europe, a new population of patients developing anaphylaxis to goat’s/sheep’s milk associated to tolerance to cow’s milk has recently appeared. Nevertheless, among these patients, some show allergic reactions to cow’s milk cheeses but these reactions are less severe than those directed against goat’s/sheep’s milk. The objective of the study was to the molecular determinants of the reactivity...

Cheese analogue is a substitute for milk cheese, which is similar in composition, appearance, characteristics and even in its intended use. In cheese analogues, the milk protein and milk fat are partly or wholly replaced by vegetable proteins (i.e. peanut protein, soybean protein) and vegetable fats and oils (i.e. partly hydrogenated vegetable fat like soybean, palm, etc). Cheese analogue are f...

Serra da Estrela Protected Designation of Origin (PDO) cheese is the most famous Portuguese cheese and has a high commercial value. However, the adulteration of production with cheaper/lower-quality milks from non-autochthones ovine breeds compromises the quality of the final product and undervalues the original PDO cheese. A Randomly Amplified Polymorphic DNA (RAPD) method was developed for ef...

There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is inc...

BACKGROUND To investigate the incidence and antibiotic resistance of staphylococcal strains isolated from milk and milk products and to trace the ecological origin of the Staphylococcus aureus isolated. METHODOLOGY Eighty-one samples of raw milk, lben (whey) and jben (cheese) were analyzed for the presence of staphylococcal strains. Isolates were identified by Gram stains, tests for coagulase...

The analysis of regional raw materials for producing craft cheese "Anchan" and studies milk its physical chemical properties technological indicators. Milk samples were pasteurized in the laboratory at a temperature 80 °C 10 seconds. Anchan was added to colour. Next, before coagulation heated pasteurization boiler by heating with saturated steam 36 – 38 °C. enzyme 4 mL per 100 kg black cornflow...

This study was conducted to investigate the effect of starter culture addition on characteristics raw milk white cheese (Gibna bayda).The made from warmed (45°C) milk, and (2% w/v) added first treatment (T1), while no second (T2). After manufacture, cut into cubes kept in brine solution for 24 hours, followed by storing without whey at 5°C 45 days. Microbiological, physicochemical, sensory were...

Bovine and caprine Monterey Jack cheeses were produced unfortified (cheese) or fortified with milk calcium (Ca-cheese). Five groups of male rats were fed a control diet or one of four experimental diets: bovine cheese diet, bovine Ca-cheese diet, caprine cheese diet, and caprine Ca-cheese diet to test their effects on calcium absorption as well as bone mineralization. Significant differences (P...