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https://www.readbyqxmd.com/read/28739051/effectiveness-of-nutritional-and-exercise-interventions-to-improve-body-composition-and-muscle-strength-or-function-in-sarcopenic-obese-older-adults-a-systematic-review
#1
REVIEW
Christos Theodorakopoulos, Jacklyn Jones, Elaine Bannerman, Carolyn A Greig
Although sarcopenic obesity (SO) poses a major public health concern, a robust approach for the optimization of body composition and strength/function in SO has not yet been established. The purpose of this systematic review was to assess the effectiveness of nutritional (focusing on energy and protein modulation) and exercise interventions, either individually or combined, on body composition and strength/function in older adults with SO. MEDLINE, the Cochrane Central Register of Controlled Trials, CINAHL and SPORTDiscus were searched...
July 2017: Nutrition Research
https://www.readbyqxmd.com/read/28737014/clinical-implementation-of-an-exit-detector-based-dose-reconstruction-tool-for-helical-tomotherapy-delivery-quality-assurance
#2
Shrikant Deshpande, Aitang Xing, Peter Metcalfe, Lois Holloway, Philip Vial, Mark Geurts
PURPOSE: To validate the accuracy of an exit detector based dose reconstruction tool for Helical Tomotherapy (HT) delivery quality assurance (DQA). METHODS AND MATERIAL: Exit detector based DQA tool was developed for patient specific HT treatment verification. The tool performs a dose reconstruction on the planning image using the sinogram measured by the HT exit detector with no objects in the beam (i.e. static couch), and compares the reconstructed dose to the planned dose...
July 24, 2017: Medical Physics
https://www.readbyqxmd.com/read/28735309/safety-evaluation-of-enterocin-producer-enterococcus-sp-strains-isolated-from-traditional-turkish-cheeses
#3
Mine Avcı, Banu Özden Tuncer
The purpose of this study was to determine the antimicrobial activity and occurrence of bacteriocin structural genes in Enterococcus spp. isolated from different cheeses and also investigate some of their virulence factors. Enterococcus strains were isolated from 33 different cheeses. Enterococcus faecium (6 strains) and Enterococcus faecalis (5 strains) enterocin-producing strains were identified by 16S rDNA analyses. Structural genes entA, entB, entP and entX were detected in some isolates. Multiple enterocin structural genes were found in 7 strains...
July 6, 2017: Polish Journal of Microbiology
https://www.readbyqxmd.com/read/28735145/metabolic-gene-targeted-monitoring-of-non-starter-lactic-acid-bacteria-during-cheese-ripening
#4
Alessia Levante, Francesca De Filippis, Antonietta La Storia, Monica Gatti, Erasmo Neviani, Danilo Ercolini, Camilla Lazzi
Long ripened cheeses, such as Grana Padano (GP), a Protected Designation of Origin (PDO) Italian cheese, harbor a viable microbiota mainly composed of non-starter lactic acid bacteria (NSLAB), which contribute to the final characteristics of cheese. The NSLAB species Lactobacillus rhamnosus, Lb. casei and Lb. paracasei are frequently found in GP, and form a closely related taxonomic group (Lb. casei group), making it difficult to distinguish the three species through 16S rRNA sequencing. SpxB, a metabolic gene coding for pyruvate oxidase in Lb...
July 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28734602/fatty-acids-vitamins-and-cholesterol-content-and-sensory-properties-of-cheese-made-with-milk-from-sheep-fed-rapeseed-oilcake
#5
A I Nájera, M A Bustamante, M Albisu, I Valdivielso, G Amores, N Mandaluniz, J Arranz, L J R Barron, M de Renobales
The aim of the present study was to evaluate the influence of rapeseed oilcake used for feeding sheep on the content of fatty acids (FA), tocopherols, retinoids, and cholesterol of milk and cheese, and on the sensory properties of cheese. Indoor animal feeding (in winter) is the highest cost of production for cheesemakers, and the inclusion of locally produced rapeseed oilcake in the concentrate feed formulation can reduce the cost of cheese production, as long as the quality of the cheese is not altered. The experiment was carried out in March (mid lactation) with 72 Latxa sheep from an experimental farm located in the Basque Country (northern Spain)...
July 19, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28734600/tracking-amazonian-cheese-microbial-diversity-development-of-an-original-sustainable-and-robust-starter-by-freeze-drying-spray-drying
#6
A A Ferreira, S Huang, Í T Perrone, P Schuck, G Jan, A F Carvalho
The Marajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 10(9) cfu·g(-1), whereas the freeze-dried samples showed 10(7) cfu·g(-1) after 60 d of storage at 4°C...
July 19, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28734599/short-communication-survival-of-vaccinia-virus-in-inoculated-cheeses-during-60-day-ripening
#7
Izabelle S Rehfeld, Ana Luiza S Fraiha, Ana Carolina D Matos, Maria Isabel M C Guedes, Erica A Costa, Marcelo R de Souza, Luigi F L Cavalcante, Zélia I P Lobato
Bovine vaccinia is a neglected zoonosis caused by Vaccinia virus (VACV) and has a major economic and public health effect in Brazil. Previous studies showed infectious VACV particles in milk from either experimentally or naturally infected cows and in fresh cheeses prepared with experimentally contaminated milk. Ripening is a process that leads to major changes in the physical and chemical characteristics of cheese, reducing contamination by spoilage, pathogenic microorganisms, or both. However, it is not known if VACV infectious particles persist after the ripening process...
July 19, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28730403/functional-characterization-of-potential-probiotic-lactic-acid-bacteria-isolated-from-kalarei-and-development-of-probiotic-fermented-oat-flour
#8
Mahak Gupta, Bijender Kumar Bajaj
Considerable variations among probiotics with respect to their health benefitting attributes fuel the research on bioprospecting of proficient probiotic strains from various ecological niches especially the poorly unexplored ones. In the current study, kalarei, an indigenous cheese-like fermented milk product, and other dairy-based sources like curd and raw milk were used for isolation of lactic acid bacteria (LAB). Among 34 LAB isolates, 7 that could withstand simulated gastrointestinal (GI) conditions were characterized for functional probiotic attributes, viz...
July 20, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28729270/draft-genome-sequences-of-three-lactobacillusparacasei-strains-members-of-the-nonstarter-microbiota-of-mature-cheddar-cheese
#9
Ewelina Stefanovic, Gerald Fitzgerald, Olivia McAuliffe
Lactobacillus paracasei strains are common members of the nonstarter microbiota present in various types of cheeses. The draft genome sequences of three strains isolated from mature cheddar cheeses are reported here.
July 20, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28728356/antioxidant-potential-of-cheddar-cheeses-to-tackle-human-colon-adenocarcinoma-caco-2-cells
#10
Nuzhat Huma, Saima Rafiq, Aysha Sameen, Imran Pasha, Muhammad Issa Khan
Objective: Increased production of reactive oxygen species (ROS) affects gastrointestinal system which may develop intestinal pathologies. Food resources comprising natural antioxidants with chemotherapeutic properties have greater demand in current marketplace Therefore, aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening. Methods: The antioxidant potential of WSPs extract was assessed through ABTS-radical scavenging activity...
June 27, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28721852/effective-identification-of-lactobacillus-casei-group-species-genome-based-selection-of-the-gene-mutl-as-the-target-of-a-novel-multiplex-pcr-assay
#11
Benedetta Bottari, Giovanna E Felis, Elisa Salvetti, Anna Castioni, Ilenia Campedelli, Sandra Torriani, Valentina Bernini, Monica Gatti
Lactobacillus casei,Lactobacillus paracasei and Lactobacillusrhamnosus form a closely related taxonomic group (the L. casei group) within the facultatively heterofermentative lactobacilli. Strains of these species have been used for a long time as probiotics in a wide range of products, and they represent the dominant species of nonstarter lactic acid bacteria in ripened cheeses, where they contribute to flavour development. The close genetic relationship among those species, as well as the similarity of biochemical properties of the strains, hinders the development of an adequate selective method to identify these bacteria...
July 18, 2017: Microbiology
https://www.readbyqxmd.com/read/28714272/fluorescence-spectroscopy-coupled-with-independent-components-analysis-to-monitor-molecular-changes-during-heating-and-cooling-of-cantal-type-cheeses-with-different-nacl-and-kcl-contents
#12
Mohammed Loudiyi, Romdhane Karoui, Douglas N Rutledge, Marie-Christine Montel, Etienne Rifa, Abderrahmane Aït-Kaddour
BACKGROUND: Reduction of NaCl content of cheeses has received considerable attention by researches during the past decades due to its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Serval methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal-type cheeses with different salts (NaCl and KCl) were analyzed for their structure at a molecular level and rheological properties during heating (20 to 60 °C) and cooling (60 to 20 °C)...
July 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28712377/breed-of-cow-and-herd-productivity-affect-milk-nutrient-recovery-in-curd-and-cheese-yield-efficiency-and-daily-production
#13
G Stocco, C Cipolat-Gotet, V Gasparotto, A Cecchinato, G Bittante
Little is known about cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model cheeses from the milk of 508 cows of six different breeds reared in 41 multi-breed herds classified into two productivity classes (high v. low). For each cow we obtained six milk composition traits; four milk nutrient (fat, protein, solids and energy) recovery traits (REC) in curd; three actual % cheese yield traits (%CY); two theoretical %CYs (fresh cheese and cheese solids) calculated from milk composition; two overall cheese-making efficiencies (% ratio of actual to theoretical %CYs); daily milk yield (dMY); and three actual daily cheese yield traits (dCY)...
July 17, 2017: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/28712368/inferring-genetic-parameters-on-latent-variables-underlying-milk-yield-and-quality-protein-composition-curd-firmness-and-cheese-making-traits-in-dairy-cattle
#14
C Dadousis, C Cipolat-Gotet, G Bittante, A Cecchinato
We studied the genetics of cheese-related latent variables (factors; Fs) for application in dairy cattle breeding. In total, 26 traits, recorded in 1264 Brown Swiss cows, were analyzed through multivariate factor analysis (MFA). Traits analyzed were descriptors of milk quality and yield (including protein fractions) and measures of coagulation, curd firmness (CF), cheese yields (%CY) and nutrient recoveries in the curd (REC). A total of 10 Fs (mutual orthogonal with a varimax rotation) were obtained. To assess the practical use of the Fs into breeding, we inferred their genetic parameters using single and bivariate animal models under a Bayesian framework...
July 17, 2017: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/28712149/occurrence-genetic-diversity-and-antibiotic-resistance-of-arcobacter-spp-in-a-dairy-plant
#15
Susana Ferreira, Mónica Oleastro, Fernanda C Domingues
AIMS: The aim of this study was to evaluate the occurrence, diversity and resistance to antibiotics of Arcobacter spp. in a dairy plant samples. METHODS AND RESULTS: A total of 75 samples from dairy plant surfaces and materials and several food products collected in different steps of the cheese production process were analysed by culture, under aerobic and microaerobic atmospheric conditions, and by enrichment molecular detection. Isolates were identified and genotyped by ERIC-PCR, and their susceptibility to nine antibiotics was evaluated by agar dilution...
July 16, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28711264/the-growth-and-aflatoxin-production-of-aspergillus-flavus-strains-on-a-cheese-model-system-are-influenced-by-physicochemical-factors
#16
Rocío Casquete, María José Benito, María de Guía Córdoba, Santiago Ruiz-Moyano, Alberto Martín
Traditional cheeses may be contaminated by aflatoxin-producing Aspergillus flavus during the ripening process, which has not been sufficiently taken into account. The objectives of this study were to evaluate the influence of water activity (aw), pH, and temperature on the lag phases, growth, and aflatoxin production of 3 A. flavus strains (CQ7, CQ8, and CG103) on a cheese-based medium. The results showed that the behavior of A. flavus strains was influenced by pH, aw, and temperature conditions. The CQ7 strain showed the maximum growth at pH 5...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28711259/effect-of-dairy-product-environment-on-the-growth-of-bacillus-cereus
#17
E Tirloni, E Ghelardi, F Celandroni, C Bernardi, S Stella
pH is one of the most important parameters to manage bacterial replication in foodstuffs. In this study, the ability of 2 Bacillus cereus strains, one clinical human isolate (GPe2) and one isolate from a dairy products (D43), were investigated for the in vitro growth at different pH values (from 3.5 to 7.5) at 2 temperatures (15 and 37°C), showing their ability to grow from 5.5 to 7.5 and from 5.0 to 7.5, respectively. The ability of spores of these 2 microorganisms to germinate in different typologies of dairy products (unflavored yogurt, Taleggio cheese, mascarpone cheese, and raw and pasteurized milk) was also investigated by inoculating the spores and maintaining the products at 15°C...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28711258/strains-of-the-lactobacillus-casei-group-show-diverse-abilities-for-the-production-of-flavor-compounds-in-2-model-systems
#18
Ewelina Stefanovic, Anne Thierry, Marie-Bernadette Maillard, Andrea Bertuzzi, Mary C Rea, Gerald Fitzgerald, Olivia McAuliffe, Kieran N Kilcawley
Cheese flavor development is directly connected with the metabolic activity of microorganisms used during its manufacture, and the selection of metabolically diverse strains represents a potential tool for the production of cheese with novel and distinct flavor characteristics. Strains of Lactobacillus have been proven to promote the development of important cheese flavor compounds. As cheese production and ripening are long-lasting and expensive, model systems have been developed with the purpose of rapidly screening lactic acid bacteria for their flavor potential...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28710451/selection-of-complementary-foods-based-on-optimal-nutritional-values
#19
Partho Sen, Adil Mardinogulu, Jens Nielsen
Human milk is beneficial for growth and development of infants. Several factors result in mothers ceasing breastfeeding which leads to introduction of breast-milk substitutes (BMS). In some communities traditional foods are given as BMS, in others they are given as complementary foods during weaning. Improper food selection at this stage is associated with a high prevalence of malnutrition in children under 5 years. Here we listed the traditional foods from four continents and compared them with human milk based on their dietary contents...
July 14, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28705980/complete-genome-sequences-of-lactococcus-lactis-subsp-lactis-bv-diacetylactis-fm03-and-leuconostoc-mesenteroides-fm06-isolated-from-cheese
#20
Oscar van Mastrigt, Tjakko Abee, Eddy J Smid
Here, the genome sequences of Lactococcus lactis subsp. lactis bv. diacetylactis FM03 and Leuconostoc mesenteroides FM06, both isolated from cheese, are presented. FM03 and FM06 contain 7 and 3 plasmids, respectively, that carry genes encoding functions important for growth and survival in dairy fermentations.
July 13, 2017: Genome Announcements
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