Short-chain free fatty acids (FFA) are important sources of cheese flavor and have been reported to be indicators for assessing quality. The objective of this research was to develop a simple and rapid screening tool for monitoring the short-chain FFA contents in Swiss cheese by using Fourier transform infrared spectroscopy (FTIR). Forty-four Swiss cheese samples were evaluated by using a MIRac...

In the past fifty years, no recorded case of botulism has been attributed to surface ripened cheese (NIeyer and Eddie, 1950). When cheese spread was prepared from one type of surface ripened cheese, botulinum toxin was demonstrated in only one out of several million jars (Dauer, 1952). The fact that botulism was never observed with the original surface ripened cheese from which cheese spreads w...

In this study the methods of Hungate were used to quantitate the anaerobic bacteria present in commercially available ground beef, cheddar cheese, and German hand cheese. Of 235 anaerobic roll-tube isolates from ground beef and German hand cheese, all were facultative anaerobes. Of 213 anaerobic roll-tube isolates from cheddar cheese, 91% were facultative anaerobes and 9% were obligate anaerobe...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...

Vitamin B12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 mg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance li...

The data presented are associated with the "Proteomic analysis of the adaptative response of Mucor spp. to cheese environment" (Morin-Sardin et al., 2016) article [1]. Mucor metabolism is poorly documented in the literature and while morphology and growth behavior suggest potential adaptation to cheese for some strains, no adaptation markers to cheese environment have been identified for this g...

The pasta filata process of cooking and stretching of cheese curd is typical during manufacture of many Italian cheeses such as the Mozzarella [1]. Two types of Mozzarella are produced, based on moisture content [2]. In particular, “low moisture” (LM) Mozzarella cheese (moisture 45-52%) is usually used for pizza toppings or as an ingredient in other recipes, whereas “high moisture” (HM) Mozzare...

background and objectives: this study is the first research on the physiochemical characteristics, microbial population and microstructure of poosti cheese over 90-days of ripening. the main difference between poosti cheese and other types of traditional cheese is the skin, which is used for its storage. materials and methods: physicochemical characteristics including moisture, salt, ph, acidit...

normal 0 false false false en-us x-none ar-sa background : the beneficial effects of lactobacillus species have been reported but the role of these species including lactobacillus casei (l.casei) on oral health is not well documented. the purpose of this study was to evaluate the effects of conventional or probiotic cheese containing l.casei on salivary streptococcus mutans (sm) and lactobacill...

Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 6@wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obt...