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https://www.readbyqxmd.com/read/29331463/discriminating-aging-and-protein-to-fat-ratio-in-cheddar-cheese-using-sensory-analysis-and-a-potentiometric-electronic-tongue
#1
Jackie B Lipkowitz, Carolyn F Ross, Charles Diako, Denise M Smith
The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel, and to correlate these attributes with instrumental parameters obtained by the potentiometric electronic tongue. Three Cheddar cheese formulations (PFR of 0.74, 0.85, and 1.01) were produced in triplicate and composition was verified. Cheese was aged at 7.2°C and evaluated at 2, 5, 8, 10, 11, and 12 mo by a trained panel (n = 10) for 8 flavor and 5 taste attributes and using an electronic tongue for 7 nonvolatile taste attributes...
January 10, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29331459/garlic-allium-sativum-l-fed-to-dairy-cows-does-not-modify-the-cheese-making-properties-of-milk-but-affects-the-color-texture-and-flavor-of-ripened-cheese
#2
Giulia Rossi, Stefano Schiavon, Giovanna Lomolino, Claudio Cipolat-Gotet, Alberto Simonetto, Giovanni Bittante, Franco Tagliapietra
Garlic and garlic components have recently been proposed as ruminal activity modulators to reduce the enteric methane emissions of ruminants, but little is known of their influence on milk coagulation properties, nutrient recovery, cheese yield, and sensorial and rheological characteristics of milk and cheese. The present study assessed the effects of garlic and diallyl sulfide supplements on dry matter intake (DMI), productive performance, milk coagulation properties, cheese yield, milk and cheese sensory profiles, and rheological characteristics...
January 10, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29329859/effect-of-high-pressure-on-structural-modifications-and-enzymatic-activity-of-a-purified-x-prolyl-dipeptidyl-aminopeptidase-from-streptococcus-thermophilus
#3
M Giannoglou, Z Alexandrakis, Ph Stavros, G Katsaros, P Katapodis, G Nounesis, P Taoukis
PepX aminopeptidase from Streptococcus thermophilus ACA DC 0022, used in Greek Feta cheese manufacturing, was purified. PepX comprises two subunits of equal molecular mass estimated, using SDS-PAGE and native-PAGE electrophoresis, to be 86 kDa. The effects of high pressure processing (100-450 MPa, combined with 20-40 °C) on purified PepX activity and structure were studied. Activation of the enzyme was observed after processing at 100-200 MPa and 20-30 °C. More intense processing conditions led to enzyme inactivation...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329843/partial-substitution-of-nacl-by-kcl-and-addition-of-flavor-enhancers-on-probiotic-prato-cheese-a-study-covering-manufacturing-ripening-and-storage-time
#4
Hugo L A Silva, Celso F Balthazar, Erick A Esmerino, Roberto P C Neto, Ramon S Rocha, Jeremias Moraes, Rodrigo N Cavalcanti, Robson M Franco, Maria Inês B Tavares, Jânio S Santos, Daniel Granato, Renata G B Costa, Mônica Q Freitas, Márcia C Silva, Renata S L Raices, C Senaka Ranadheera, Filomena Nazzaro, Amir M Mortazavian, Adriano G Cruz
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29324088/validation-of-a-rapid-lateral-flow-method-for-the-detection-of-cows-milk-in-water-buffalo-sheep-or-goat-milk
#5
Patricia Galan-Malo, Isabel Mendiara, Pedro Razquin, Luis Mata
For many years the adulteration of milk from sheep, goats or water buffalos with cows' milk has been a widespread practice due to the higher cost of milk from those other species. Because of this, great concern has been shown by many Protected Designation of Origin councils that have to assure the quality and genuineness of the cheese produced by their associates. Therefore, the whole production chain needs analytical tools that allow the control of potential adulteration. Rapid methods to be used in the field are scarce and have not been validated according to international guidelines...
January 11, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29324081/determination-of-endogenous-concentrations-of-nitrites-and-nitrates-in-different-types-of-cheese-in-the-united-states-method-development-and-validation-using-ion-chromatography
#6
Susan Genualdi, Nahyun Jeong, Lowri DeJager
Nitrites and nitrates can be present in dairy products from both endogenous and exogenous sources. In the European Union (EU), 150 mg kg-1 of nitrates are allowed to be added to the cheese milk during the manufacturing process. The CODEX General Standard for Food Additives (GSFA) has a maximum permitted level of 50 mg kg-1 residue in cheese, while in the United States (US) nitrates are un-approved for use as food additives in cheese. In order to be able to investigate imported cheeses for nitrates intentionally added as preservatives and the endogenous concentrations of nitrates and nitrites present in cheeses in the US marketplace, a method was developed and validated using ion chromatography with conductivity detection...
January 11, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29323530/prevalence-and-molecular-characterization-of-antimicrobial-resistance-in-escherichia-coli-isolated-from-raw-milk-and-raw-milk-cheese-in-egypt
#7
Rabee A Ombarak, Atsushi Hinenoya, Abdel-Rahman M Elbagory, Shinji Yamasaki
The goal of this study was to examine antimicrobial resistance and characterize the implicated genes in 222 isolates of Escherichia coli from 187 samples of raw milk and the two most popular cheeses in Egypt. E. coli isolates were tested for susceptibility to 12 antimicrobials by a disk diffusion method. Among the 222 E. coli isolates, 66 (29.7%) were resistant to one or more antimicrobials, and half of these resistant isolates showed a multidrug resistance phenotype (resistance to at least three different drug classes)...
January 11, 2018: Journal of Food Protection
https://www.readbyqxmd.com/read/29322382/tandem-recruitment-and-foraging-in-the-ponerine-ant-pachycondyla-harpax-fabricius
#8
C Grüter, M Wüst, A P Cipriano, F S Nascimento
Tandem running is a common recruitment strategy in ant species with small colony sizes. During a tandem run, an informed leader guides a usually naïve nestmate to a food source or a nest site. Some species perform tandem runs only during house hunting, suggesting that tandem running does not always improve foraging success in species known to use tandem running as a recruitment strategy, but more natural history information on tandem running under natural conditions is needed to better understand the adaptive significance of tandem recruitment in foraging...
January 10, 2018: Neotropical Entomology
https://www.readbyqxmd.com/read/29319527/identification-of-lactobacillus-delbrueckii-and-streptococcus-thermophilus-strains-present-in-artisanal-raw-cow-milk-cheese-using-real-time-pcr-and-classic-plate-count-methods
#9
Milena A Stachelska
The aim of this paper was to detect Lactobacillus delbrueckii and Streptococcus thermophilus using real-time quantitative PCR assay in 7-day ripening cheese produced from unpasteurised milk. Real-time quantitative PCR assays were designed to identify and enumerate the chosen species of lactic acid bacteria (LAB) in ripened cheese. The results of molecular quantification and classic bacterial enumeration showed a high level of similarity proving that DNA extraction was carried out in a proper way and that genomic DNA solutions were free of PCR inhibitors...
December 4, 2017: Polish Journal of Microbiology
https://www.readbyqxmd.com/read/29317671/bacterial-community-assembly-from-cow-teat-skin-to-ripened-cheeses-is-influenced-by-grazing-systems
#10
Marie Frétin, Bruno Martin, Etienne Rifa, Verdier-Metz Isabelle, Dominique Pomiès, Anne Ferlay, Marie-Christine Montel, Céline Delbès
The objectives of this study were to explore bacterial community assembly from cow teat skin to raw milk cheeses and to evaluate the role of farming systems on this assembly using 16S rRNA gene high-throughput sequencing. The two grazing systems studied (extensive vs. semi-extensive) had a greater effect on the microbiota of cow teat skin than on that of raw milks and cheeses. On teat skin, the relative abundance of several taxa at different taxonomic levels (Coriobacteriia, Bifidobacteriales, Corynebacteriales, Lachnospiraceae, Atopobium, and Clostridium) varied depending on the grazing system and the period (early or late summer)...
January 9, 2018: Scientific Reports
https://www.readbyqxmd.com/read/29301324/pichia-cactophila-and-kluyveromyces-lactis-are-highly-efficient-microbial-cell-factories-of-natural-amino-acid-derived-aroma-compounds
#11
Ewelina Celińska, Radosław Bonikowski, Wojciech Białas, Anna Dobrowolska, Barbara Słoma, Monika Borkowska, Monika Kubiak, Paulina Korpys, Włodzimierz Grajek
The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is widely acknowledged. This fact inspires endeavors aiming at exploitation of food-derived NCYs as biocatalysts in natural aromas production. In this study, we isolated, characterized and evaluated aroma-producing capacity of two NCY representatives-Pichia cactophila 7.20 and Klyuveromyces lactis 6.10 strains. The strains were isolated from food-related habitats-goat-milk regional cheese and Swiss-type ripening cheese, respectively...
January 2, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29299734/modelling-of-adequate-and-safe-vitamin-d-intake-in-danish-women-using-different-fortification-and-supplementation-scenarios-to-inform-fortification-policies
#12
Ida M Grønborg, Inge Tetens, Majken Ege, Tue Christensen, Elisabeth Wreford Andersen, Rikke Andersen
PURPOSE: Fortification of foods with vitamin D may be a population-based solution to low vitamin D intake. We performed modelling of vitamin D from diet, fortified foods and supplements in a population of Danish women 18-50 years, a risk group of vitamin D deficiency, to inform fortification policies on safe and adequate levels. METHODS: Based on individual habitual dietary vitamin D intake of female participants from the Danish National Survey of Dietary Habits and Physical Activity (DANSDA) (n = 855), we performed graded intake modelling to predict the intake in six scenarios increasing the vitamin D intake from a habitual diet without fish to habitual diet including fish, fortified foods and supplements (40/80 µg)...
January 3, 2018: European Journal of Nutrition
https://www.readbyqxmd.com/read/29297106/idalopirdine-a-selective-5-ht6-receptor-antagonist-reduces-food-intake-and-body-weight-in-a-model-of-excessive-eating
#13
Magdalena Kotańska, Klaudia Lustyk, Adam Bucki, Monika Marcinkowska, Joanna Śniecikowska, Marcin Kołaczkowski
Obesity, from early childhood onwards, is a common societal problem. The overconsumption of sweet, salty and high-fat products are the main factors that cause excessive weight gain. It is therefore necessary to search for new drugs that affect satiety centers and reduce the sense of hunger and caloric intake. It has been suggested that the blockade of 5-HT6 receptors may reduce food intake, and since idalopirdine is a clinically tested, selective 5HT6 receptor antagonist, it was chosen to be examined in animal models of obesity...
January 3, 2018: Metabolic Brain Disease
https://www.readbyqxmd.com/read/29291459/autochthonous-facility-specific-microbiota-dominates-washed-rind-austrian-hard-cheese-surfaces-and-its-production-environment
#14
Narciso M Quijada, Evelyne Mann, Martin Wagner, David Rodríguez-Lázaro, Marta Hernández, Stephan Schmitz-Esser
Cheese ripening involves the succession of complex microbial communities that are responsible for the organoleptic properties of the final products. The food processing environment can act as a source of natural microbial inoculation, especially in traditionally manufactured products. Austrian Vorarlberger Bergkäse (VB) is an artisanal washed-rind hard cheese produced in the western part of Austria without the addition of external ripening cultures. Here, the composition of the bacterial communities present on VB rinds and on different processing surfaces from two ripening cellars was assessed by near full length 16S rRNA gene amplification, cloning and sequencing...
December 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29290443/construction-of-an-enzymatic-route-using-a-food-grade-recombinant-bacillus-subtilis-for-the-production-and-purification-of-epilactose-from-lactose
#15
Qiuming Chen, Weiwei He, Xin Yan, Tao Zhang, Bo Jiang, Timo Stressler, Lutz Fischer, Wanmeng Mu
Lactose is a main by-product in the cheese industry. Many attempts have been made to convert the lactose to high value-added products, including epilactose. Epilactose is a valuable prebiotic and can be epimerized from lactose with cellobiose 2-epimerase (CEase). The objective of the present work was to construct a food-grade recombinant Bacillus subtilis that produces CEase from Thermoanaerobacterium saccharolyticum. The CEase was expressed in B. subtilis without antibiotic resistance genes. After fermentation, the maximum volumetric activity of the fermented broth was more than 7 U/mL...
December 28, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29287461/novel-fret-substrates-of-rhizomucor-pusillus-rennin-activity-and-mechanistic-studies
#16
Panagiota-Yiolanda Stergiou, Athanasios Foukis, Olga A Gkini, Eleftheria Barouni, Panagiota S Georgoulia, Maria Kanellaki, Athanasios A Koutinas, Maria Papagianni, Emmanuel M Papamichael
The development of sensitive, easy and reliable methods for the determination of Rhizomucor pusillus rennin (MPR) activity, in free and in immobilized form, along with the elucidation of the mechanism of action, represent challenges for the widespread use of the enzyme in industrial cheese production. These could be accomplished by using highly specific and sensitive substrates, as well as direct assay methods. We designed and synthesized novel substrates based on Fluorescence Resonance Energy Transfer (FRET) for the MPR by employing computational simulation techniques and peptide synthesis in liquid phase...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29287460/influence-of-the-ripening-stage-and-the-lyophilization-of-wild-cardoon-flowers-on-their-chemical-composition-enzymatic-activities-of-extracts-and-technological-properties-of-cheese-curds
#17
Amal Ben Amira, Christophe Blecker, Aurore Richel, Anthony Argüelles Arias, Patrick Fickers, Frédéric Francis, Souhail Besbes, Hamadi Attia
The selection of an appropriate Cynara cardunculus flowers batch is a preliminary step to produce rennet with better clotting properties. For this reason, we proposed to study the influence of the ripening stage and the lyophilization of cardoon flowers on their chemical composition, enzymatic activities of extracts, and technological properties of cheese curds. Results of flowers composition have shown that lyophilized flowers harvested at the middle of ripening stage (A) could be employed to produce mainly proteins or milk-clotting proteases...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29287397/effects-of-pre-cooked-cheeses-of-different-emulsifying-conditions-on-mechanical-properties-and-microstructure-of-processed-cheese
#18
Wei Fu, Yurika Watanabe, Keita Inoue, Natsumi Moriguchi, Kazunao Fusa, Yuya Yanagisawa, Takaaki Mutoh, Takashi Nakamura
The effect of pre-cooked cheeses of different emulsifying conditions on the viscosities, mechanical properties, fat globules, and microstructure of processed cheese was investigated, and changes in protein network relating to the creaming effect and the occurrence of yielding point were discussed. The addition of pre-cooked cheeses with a short stirring time had no obvious impact on the fat globules and protein network. The random network brought low viscosities and a gradual increase in the fracture stress/strain curve...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29287340/residue-behavior-of-organochlorine-pesticides-during-the-production-process-of-yogurt-and-cheese
#19
Jing Duan, Zheng Cheng, Jiawei Bi, Yangguang Xu
The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzene (HCB), γ-HCH, g-chlordane, and α-chlordane in fresh milk, yogurt, and cheese. The results showed that fermentation reduced the residual concentration of OCPs in yogurt, with processing factors (PFs) ranging from 0...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29283380/dairy-products-intake-and-endometrial-cancer-risk-a-meta-analysis-of-observational-studies
#20
Xiaofan Li, Jing Zhao, Peiqin Li, Ying Gao
Observational studies have suggested inconsistent findings on the relationship between dairy products intake and endometrial cancer risk. This study aimed to conduct a meta-analysis to evaluate this correlation; moreover, databases including PubMed, ISI Web of Science, and Embase were screened for relevant studies up to 26 February 2017. The inverse variance weighting method and random effects models were used to calculate the overall OR (odds ratio) values and 95% confidence interval (CI). A total of 2 cohort study and 16 case-control studies were included in the current analysis...
December 28, 2017: Nutrients
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