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https://www.readbyqxmd.com/read/29160025/development-of-a-specific-fluorescent-phage-endolysin-for-in%C3%A2-situ-detection-of-clostridium-species-associated-with-cheese-spoilage
#1
Natalia Gómez-Torres, Matthew Dunne, Sonia Garde, Rob Meijers, Arjan Narbad, Marta Ávila, Melinda J Mayer
Late blowing defect (LBD) is a major cause of spoilage in cheeses, caused by the growth of Clostridium spp. in the cheese matrix. We investigated the application of CTP1L, a bacteriophage endolysin active against Clostridium tyrobutyricum, and its enzymatically active and cell wall-binding domains (EAD and CBD) attached to green fluorescent protein (GFP) to detect dairy-related Clostridium species by fluorescence microscopy. GFP-CTP1L and GFP-CBD demonstrated specificity for Clostridium spp. by labelling 15 and 17 of 20 Clostridium strains, respectively, but neither bound to other members of the cheese microbiota...
November 21, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/29155570/chemistry-antimicrobial-mechanisms-and-antibiotic-activities-of-cinnamaldehyde-against-pathogenic-bacteria-in-animal-feeds-and-human-foods
#2
Mendel Friedman
Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods...
November 20, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29153514/determination-of-fat-protein-moisture-and-salt-content-of-cheddar-cheese-using-mid-infrared-transmittance-spectroscopy
#3
Brenda J Margolies, David M Barbano
The objective of our work was to develop and evaluate the performance of a rapid method for measuring fat, protein, moisture, and salt content of Cheddar cheese using a combination mid-infrared (MIR) transmittance analysis and an in-line conductivity sensor in an MIR milk analyzer. Cheddar cheese was blended with a dissolving solution containing pentasodium triphosphate and disodium metasilicate to achieve a uniform, particle-free dispersion of cheese, which had a fat and protein content similar to milk and could be analyzed using a MIR transmittance milk analyzer...
November 15, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29153182/a-100-year-review-cheese-production-and-quality
#4
M E Johnson
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29153181/a-100-year-review-microbiology-and-safety-of-milk-handling
#5
Kathryn J Boor, Martin Wiedmann, Sarah Murphy, Sam Alcaine
Microbes that may be present in milk can include pathogens, spoilage organisms, organisms that may be conditionally beneficial (e.g., lactic acid bacteria), and those that have not been linked to either beneficial or detrimental effects on product quality or human health. Although milk can contain a full range of organisms classified as microbes (i.e., bacteria, viruses, fungi, and protozoans), with few exceptions (e.g., phages that affect fermentations, fungal spoilage organisms, and, to a lesser extent, the protozoan pathogens Cryptosporidium and Giardia) dairy microbiology to date has focused predominantly on bacteria...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29152703/multiplex-pcr-to-detect-bacteriophages-from-natural-whey-cultures-of-buffalo-milk-and-characterisation-of-two-phages-active-against-lactococcus-lactis-%C3%AE-apr-1-and-%C3%AE-apr-2
#6
Giuseppe Aprea, William Michael Mullan, Nicoletta Murru, Gerald Fitzgerald, Marialuisa Buonanno, Maria Luisa Cortesi, Vincenza Annunziata Prencipe, Giacomo Migliorati
This work investigated bacteriophage induced starter failures in artisanal buffalo Mozzarella production plants in Southern Italy. Two hundred and ten samples of whey starter cultures were screened for bacteriophage infection. Multiplex polymerase chain reaction (PCR) revealed phage infection in 28.56% of samples, all showing acidification problems during cheese making. Based on DNA sequences, bacteriophages for Lactococcus lactis (L. lactis), Lactobacillus delbruekii (L. delbruekii) and Streptococcus thermophilus (S...
September 30, 2017: Veterinaria Italiana
https://www.readbyqxmd.com/read/29152423/foodborne-botulism-i-only-had-nacho-cheese-a-case-report
#7
Saad A Choudhry, Muhammad Jahanzaib Anwar, Muhammad Afzal, Abdul Shah
A 32-year-old female presented to the emergency department with complaints of diplopia, followed by dyspnea, chest tightness, congestion, and dysphagia. The patient was resuscitated and initial investigations were done. Within a few hours of the admission, she started developing signs of respiratory failure and was intubated and placed on the mechanical ventilator. The patient denied any ingestion of exotic food, shellfish, raw meat, or raw fish. The patient also denied traveling to any exotic place or recent camping trips...
September 8, 2017: Curēus
https://www.readbyqxmd.com/read/29152253/evaluation-of-dietary-intake-assessed-by-the-dutch-self-administered-web-based-dietary-24-h-recall-tool-compl-eat%C3%A2-against-interviewer-administered-telephone-based-24-h-recalls
#8
Saskia Meijboom, Martinette T van Houts-Streppel, Corine Perenboom, Els Siebelink, Anne M van de Wiel, Anouk Geelen, Edith J M Feskens, Jeanne H M de Vries
Self-administered web-based 24-h dietary recalls (24 hR) may save a lot of time and money as compared with interviewer-administered telephone-based 24 hR interviews and may therefore be useful in large-scale studies. Within the Nutrition Questionnaires plus (NQplus) study, the web-based 24 hR tool Compl-eat™ was developed to assess Dutch participants' dietary intake. The aim of the present study was to evaluate the performance of this tool against the interviewer-administered telephone-based 24 hR method...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/29150509/the-tape-measure-protein-is-involved-in-the-heat-stability-of-lactococcus-lactis-phages
#9
Hany Geagea, Simon J Labrie, Muriel Subirade, Sylvain Moineau
Virulent lactococcal phages are still a major risk for milk fermentation processes as they may lead to slowdowns and low quality fermented dairy products, particularly cheeses. Some of the phage control strategies used by the industry rely on heat treatments. Recently, a few Lactococcus lactis phages were found to be highly thermo-resistant. To identify the genetic determinant(s) responsible for the thermal resistance of lactococcal phages, we used the virulent phage CB14 (sk1virus/936 group) to select for phage mutants with increased heat stability...
November 17, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29149071/sleep-and-dietary-patterns-in-pregnancy-findings-from-the-gusto-cohort
#10
Linde van Lee, Ai-Ru Chia, See Ling Loy, Marjorelee Colega, Elaine K H Tham, Shirong Cai, Fabian Yap, Keith M Godfrey, Oon Hoe Teoh, Daniel Goh, Kok Hian Tan, Yap-Seng Chong, Birit F P Broekman, Mary F F Chong
Evidence on the association between sleep, diet, and eating behaviors in pregnant women is lacking. We examine this in a cohort of apparently healthy pregnant women. At 26-28 weeks gestation, 497 participants completed the Pittsburgh Sleep Quality Index to assess sleep and a 24-h recall to assess dietary intake. Diet quality was assessed by the Healthy Eating Index for pregnant women in Singapore (HEI-SGP) score and previously derived dietary patterns (vegetables-fruit-rice, seafood-noodles, and pasta-cheese-meat pattern)...
November 17, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/29148052/influence-of-the-addition-of-soy-product-and-wheat-fibre-on-rheological-textural-and-other-quality-characteristics-of-pizza
#11
Virginia Glicerina, Federica Balestra, Francesco Capozzi, Marco Dalla Rosa, Santina Romani
The effect of partial replacement of wheat flour with soy-paste and wheat fibre on rheological, textural, physico-chemical and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g. enriched cooked ham, whey cheese and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity and metabolic heat were tested...
November 17, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29147101/characteristics-of-kwark-cheese-supplemented-with-bifidobacterium-longum-kacc-91563
#12
Minyu Song, Won Seo Park, Jayeon Yoo, Gi-Sung Han, Bu-Min Kim, Pil-Nam Seong, Mi-Hwa Oh, Kyung-Woon Kim, Jun-Sang Ham
The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29146359/determination-of-tryptophan-derivatives-in-kynurenine-pathway-in-fermented-foods-using-liquid-chromatography-tandem-mass-spectrometry
#13
Cemile Yılmaz, Vural Gökmen
This study aimed to develop an analytical method for the determination of tryptophan and its derivatives in kynurenine pathway using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder). The method entails an aqueous extraction and reversed phase chromatographic separation using pentafluorophenyl (PFP) column. It allowed quantitation of low ppb levels of tryptophan and its derivatives in different fermented food matrices. It was found that beer samples were found to contain kynurenine within the range of 28...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29142395/biological-effect-of-cynara-cardunculus-on-kidney-status-of-hypercholesterolemic-rats
#14
Abdullah Glil Alkushi
Context: Cynara cardunculus or artichoke thistle belongs to the sunflower family and has a variety of cultivable forms. Historically, it was cultivated as a vegetable, but more recently, it is being used in cheese and biofuel preparation. Artichoke leaf extracts are also known for its medicinal purposes, particularly in reducing the elevated cholesterol levels in blood. Hypercholesterolemia (HC) is also associated with other complications such as impaired renal function and diabetes mellitus...
October 2017: Pharmacognosy Magazine
https://www.readbyqxmd.com/read/29136806/multivariate-analysis-of-organic-acids-in-fermented-food-from-reversed-phase-high-performance-liquid-chromatography-data
#15
Pablo Mortera, Federico A Zuljan, Christian Magni, Santiago A Bortolato, Sergio H Alarcón
Multivariate calibration coupled to RP-HPLC with diode array detection (HPLC-DAD) was applied to the identification and the quantitative evaluation of the short chain organic acids (malic, oxalic, formic, lactic, acetic, citric, pyruvic, succinic, tartaric, propionic and α-cetoglutaric) in fermented food. The goal of the present study was to get the successful resolution of a system in the combined occurrence of strongly coeluting peaks, of distortions in the time sensors among chromatograms, and of the presence of unexpected compounds not included in the calibration step...
February 1, 2018: Talanta
https://www.readbyqxmd.com/read/29128216/strain-hardening-and-anisotropy-in-tensile-fracture-properties-of-sheared-model-mozzarella-cheeses
#16
Prateek Sharma, Peter A Munro, Tzvetelin T Dessev, Peter G Wiles, E Allen Foegeding
We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3-73.7 kJ/kg). After manufacture, cheeses were elongated by manual rolling at 65°C followed by tensile testing at 21°C on dumbbell-shaped samples cut both parallel and perpendicular to the rolling direction. Strain hardening parameters were estimated from stress-strain curves using 3 different methods. Fracture stress and strain for longitudinal samples did not vary significantly with shear work input up to 26...
November 8, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29125094/inferring-individual-cow-effects-dairy-system-effects-and-feeding-effects-on-latent-variables-underlying-milk-protein-composition-and-cheese-making-traits-in-dairy-cattle
#17
Christos Dadousis, Claudio Cipolat-Gotet, Stefano Schiavon, Giovanni Bittante, Alessio Cecchinato
We examined the latent structure of 26 cheese related phenotypes in dairy cattle. Traits related to milk yield and quality (8 traits), milk protein fractions (8 traits), coagulation and curd firmness indicators (CF, 5 traits) and cheese-making phenotypes (cheese yields (%CY) and nutrient recoveries in the curd (REC), 5 traits) were analysed through multivariate factor analysis (MFA) using a varimax rotation. All phenotypes were measured in 1264 Brown Swiss cows. Ten mutual orthogonal, latent variables (factors; Fs) were obtained explaining 74% of the original variability...
November 10, 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/29121515/the-genetic-basis-underlying-variation-in-production-of-the-flavour-compound-diacetyl-by-lactobacillus-rhamnosus-strains-in-milk
#18
Raquel Lo, Van Thi Thuy Ho, Nidhi Bansal, Mark S Turner
Diacetyl and the closely related compound acetoin impart desirable buttery flavour and odour to many foods including cheese and are generated through the metabolism of citrate by lactic acid bacteria (LAB). To increase the levels of these compounds, adjunct cultures capable of producing them can be added to cheese fermentations. In this study, we compared the diacetyl and acetoin producing abilities of 13 Lactobacillus rhamnosus strains from cheese sources. Diacetyl and acetoin production was found to be a common feature of Lb...
October 31, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29120794/the-inhibitory-roles-of-native-whey-protein-on-the-rennet-gelation-of-bovine-milk
#19
Charitha J Gamlath, Thomas S H Leong, Muthupandian Ashokkumar, Gregory J O Martin
Rennet gelation is used to produce many types of cheese. The effect of native whey protein on rennet gelation kinetics was investigated. Milks with a wide range of whey protein:casein (WP:CN) ratios (with standardised casein concentrations) were made from powders produced by microfiltration. Measurements of casein macro peptide release showed that native whey protein inhibited the enzymatic action of chymosin, which delayed the onset and reduced the subsequent rate of gelation. Experiments in which increased chymosin concentrations compensated for the inhibition, demonstrated that other factors also contributed to the reduced gelation rate...
April 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29119089/evaluation-of-some-microbiological-and-chemical-parameters-of-campania-buffalo-ricotta-cheese
#20
Angela M I Montone, Alessandra De Felice, Roberta Brunetti, Domenico Mollica, Salvatore Capo, Federico Capuano, Achille Guarino, Donatella Nava
Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and a(w)), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the provinces of Caserta and Salerno around the rivers Garigliano and Volturno, the plain of the river Sele and the area of Cilento...
August 16, 2017: Italian Journal of Food Safety
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