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...

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...

Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...

INTRODUCTION Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. OBJECTIVE To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. METHODOLOGY A total of 51 Idiazabal cheese samples were obtained from 10 sepa...

The objective of this article is to estimate the derived demand for imported cheese products into Japan when cheese import data are disaggregated by specific cheese group and by source country of production+We provide empirical measures of the sensitivity of demand to changes in total imports, own-price, and cross-prices among exporting countries for four market segments of the cheese category+...

Low fat (LF) cheddar cheese develops flavor during aging uncharacteristic of full fat (FF) cheese, such as rosey and burnt/brothy flavors and bitter taste. Our objective was to determine if this is a function of differences in salt-in-moisture (S/M) content. Full fat and LF curd was made (in triplicate) using 700 kg of milk and salted to produce cheese with S/M typical of LF cheese. Half the cu...

BACKGROUND An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet. But low fat cheeses are usually characterized as havin...

Batches of fromage blanc, a soft white cheese were prepared from whole pasteurized cow’s milk. Processing and formulation methods were used in cheese making to reduce Listeria monocytogenes in artificially contaminated cheese. Treatments implemented included use of additional starter culture in formulation (25% more starter culture than original formulation), use of a higher temperature drainin...