MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert...

White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of ...

Functional attributes of cheese such as shreddability and melt are dramatically affected by cheese moisture level. Previous work by our group has demonstrated that the addition of Streptococcus thermophilus MR1C, a strain that produces a large capsular exopolysaccharide (EPS+), to cheese results in a significant increase in the cheese moisture level. The objectives of this study were to determi...

The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This bacterium is proposed as a starter strain, named 19L3, for Slovenská bryndza cheese, a traditional Slovak cheese fulfilling European Food Safety Authority (EFSA) requirements.

1 What is the ideal milk composition for cheese manufacture? How close is Wisconsin milk to that ideal, and how does it compare with milk from other leading dairy states? What can Wisconsin's dairy farmers and cheese processors do to ensure that milk produced in the state improves the state's cheese industry from farm to wholesale product? These questions are addressed in this report, which sup...

in this research, an enzyme modified electrode has been produced during the electropolymerization of aniline through incorporation of sulfite oxidase into a conducting polymer. then the bioelectrochemical response of resulted sulfite biosensor was investigated at different experimental conditions. study of  the stability of the resulted sulfite biosensor revealed that formation of a passive fil...

449 Abstract: Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (1.5% fat). The cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble ...

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...

The objective of this study was to identify Acinetobacter in a traditional cheese from west Azarbaijan, Iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. Acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. Lypolysis and proteolysis characteristic of this bacteria and...