background and objective: during cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids. materials and methods: these enzymes save their activities in pasteurization temperature and also uht processing. in this study effect of number of pscyrotroph bacteria on physical and chemical properties on uf...

biogenic amines (ba) are nitrogenous compounds that possess biological activity. the source of production is the microbial decarboxylation of amino acids. this compounds are found in various types of cheese. the aim of this work was to evaluate the ba content of some traditional cheeses in west azerbaijan province iran. for this purpose, 70 samples of koopeh, 10 samples of lighvan and 5 samples...

24 In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in 25 cheese made from raw goat’s milk. The presence of an asymptomatic shedder goat in the herd 26 caused this contamination. On the basis of data collected at the time of the episode, a 27 retrospective study was performed using an exposure assessment model covering the 28 production chain from the mil...

It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...

Following the literature, let us define a chance as an event which plays a significant role in the decision making of human [1]. For example, suppose there is a cheese which seems good to eat, in a supermarket. This cheese, however, costs 2000 JPY (ca 20 US dollars). Customers walking around the store may pick out the cheese, but mostly give up buying when they look at the price label. Suppose ...

In production of cheese with eyes (bubbles of CO2 often referred to as holes) there are occasionally problems with cracks in the cheese. These cracks can pose a problem when cutting up the cheese and they will, even though they are harmless, cause the cheese to appear less attractive for the consumer. Therefore the cheese producing industry is interested in the microbiological reasons behind th...

In this study, some pathogens in the microbiota of traditionally produced White Cheese were determined by molecular methods and their phlogenetic similarities analyzed. Eight different pathogenic species (Citrobacter braakii, Hafnia paralvei, Klebsiella grimontii, Kosakonia sacchari, Raoultella ornithinolytica, terrigena, Serratia liquefaciens, plymuthica) detected Cheese, grimontii was dominan...

By means of a toy Swiss-cheese cosmological model we will discuss how to set up and carry out in a physically meaningful way the idea of back-reaction, according to which dark energy could be an effective source. We will follow two distinct approaches. One is focused on how cosmological observables are affected by inhomogeneities, while the other is focused on a theoretical description of the i...