a model capable of predicting the minimum content of aflatoxin m1 (afm1) in iranian while brine cheese has been developed using a chemometric approach to determine the optimum processing conditions. renneting temperature, cut size, stirring time, press time, curd size and saturated brine ph were all regarded as process variables. three-dimensional response surface and contour plots were drawn. ...

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 thus its role in ...

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...

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...

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

Escherichia coli O157:H7 is a major foodborne pathogen that causes severe disease in humans. Survival of E. coli O157:H7 during processing and storage of white brined cheese was investigated. Cheeses were prepared using pasteurized milk inoculated with a 4 strain E. coli O157:H7 cocktail (7 log(10) CFU/g) with or without yogurt starter culture (Lactobacillus delbrueckii ssp. bulgaricus and Stre...

Twenty six 3.8 kg blocks were made on each of 3 different days. A block was analyzed prior to brine salting. Blocks (5) were placed into each of 5 different saturated brines at 12, 15, 18, 21, and 24◦C. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d, weighed, sampled, and analyzed for salt and moisture. Weight loss (net of moisture loss and salt uptake), salt uptake, and...

This study explored the bacterial diversity of brines used for cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian cheeses were collected in 14 commercial cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl con...

The salting process is an important step in the manufacture of most cheese varieties. The salt in cheese has different functions, such as reduction of curd moisture, suppression of unwanted microorganisms, modification of flavour and texture and contribution to cheese ripening (Ibáñez et al. 1993; Mulvihill and McCarthy 1994; Laborda and Rubiolo 1999; Mulet et al. 1999). Therefore, in cheesemak...