OBJECTIVE Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics. METHODS Sixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 milk forage unit/kg) and isoprotein (149 g/kg dry matter [...

Three hundred and ninety-three samples of dairy products (124 samples of white cheese, 61 samples of cream cheese, 76 samples of Kashar cheese, and 132 samples of butter), 91 samples of cashew nut and 97 macademia nut marketed in Eastern Province, Saudi Arabia during September 2010-September 2011, were analyzed for aflatoxin M1 (AFM1), total aflatoxin and AFB1 by microtitre plate enzyme linked ...

In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextr...

To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and...

Domestication is an excellent model for studies of adaptation because it involves recent and strong selection on a few, identified traits [1-5]. Few studies have focused on the domestication of fungi, with notable exceptions [6-11], despite their importance to bioindustry [12] and to a general understanding of adaptation in eukaryotes [5]. Penicillium fungi are ubiquitous molds among which two ...

Lipases are extensively used in the dairy industry for the hydrolysis of milk fat. The dairy industry uses lipases to modify the fatty acid chain lengths, to enhance the flavours of various cheeses. Current applications also include the acceleration of cheese ripening and the lipolysis of butter, fat and cream. The free fatty acids generated by the action of lipases on milk fat endow many dairy...

The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates...

Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (A...

The effectiveness of gamma irradiation on the inactivation of Mycobacterium paratuberculosis, Mycobacterium bovis and Mycobacterium tuberculosis in fresh soft cheese that prepared from artificially inoculated milk samples was studied. Irradiation at dose of 2 kGy was sufficient for the complete inactivation of these mycobacteria as they were not detected in the treated samples during storage at...

To accelerate cheese ripening, enhance its flavor types and intensity and make cheese flavoring agent in shorter time, surface ripening bacterium (Brevibacterium linens and Debaryomyces hansenii) and/or enzymes (Flavorzyme 500 MG and Palatase 20000 L) were used in cheese curd. In this study, aroma compounds generated by using ripening cultures and/or enzymes were analyzed. The control l was mad...