A water-soluble N-alkyl semisynthetic derivative of natamycin was synthesized by the Michael addition reaction of the parent with an N-substituted malemide. A comparative study was carried out to investigate the effectiveness of the semisynthetic derivative and the parent antibiotic in suppressing mold growth on shredded Cheddar cheese stored in modified atmosphere packaging (MAP). The effects ...

the purpose of this survey was to evaluate natural occurrence and content of aflatoxin m1 (afm1) in dairy products marketed in urmia (iran). during september 2007, 40 samples of pasteurized milk, 40 samples of ultra high temperature treated (uht) milk, 40 samples of creamy cheese and 40 samples of iranian feta cheese were collected from different supermarkets in urmia city. afm1 contents were d...

For convenience, many cheese varieties, including Cheddar, are available preshredded in translucent modified atmosphere packaging (MAP). Although flavor development in traditional Cheddar cheese has been well documented (Christensen and Reineccius, 1995; Dunn and Lindsay, 1985; Engels and Visser, 1994; Fox et al., 1995; Manning, 1978; Urbach, 1995), little is known about the flavor chemistry of...

The effect of the microbial transglutaminase (MTGase) enzyme treatment on some properties of whey cheese made from goat’s milk whey was studied; the results shows that the yield of whey cheese increased about 0.7 and 1.01% by using the concentration of 4 and 8U gm-1 whey protein respectively, the addition of MTGase for producing whey cheese caused a clear increase in hardness and the higher har...

Stretchability is one of the most important functional properties of Mozzarella cheese, but no objective and widely accepted technique exists for evaluation; most of the cheese stretchability tests are influenced by the ambient conditions. This paper demonstrates a technique, which is novel and relatively simple, to evaluate the stretchability of Mozzarella cheese objectively. In an oil bath, m...

Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...

BACKGROUND Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial re...

ods have used this enzyme to crosslink proteins in the presence of calcium. The enzyme has been used to produce a curd. In our study, three replicate trials with unfortified skim milk and direct set cottage cheese manufacturing were completed. Experimental vats were manufactured using 10 units of transglutaminase enzyme per gram of total protein in the skim added immediately after the glucono d...

The aim of this work was to investigate the behavior of thermophilic esterase EST2 from Alicyclobacillus acidocaldarius in milk and cheese models. The pure enzyme was used to compare the EST2 hydrolytic activity to the activity of endogenous esterase EstA from Lactococcus lactis. The results indicate that EST2 exhibits 30-fold-higher esterase activity than EstA. As EstA has thioesterase activit...