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Lactobacilli isolated from lump sheep’s cheeses and their antimicrobial properties
Lactobacillus plantarumALactobacillus paracasei antimicrobial potential
2014/7/10
A total of 34 strains of lactobacilli were isolated from the lump sheep’s cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best ferme...
Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Listeria HOLDBACTM soft ripened cheese string cheese
2014/2/27
Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with...
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
mineral composition cows ewes goats, ripening, cheese
2014/3/10
The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between m...
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
proteolysis goats ewes cows cheese
2014/3/10
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influ...
Two objective test methods for determining the softening point of cheeses, accounting for both rheological and thermal characteristics, were developed. An apparatus operated on modified squeezeflow co...
Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses
high pressure homogenization goat cheese microbial and chemico-physical characteristics
2008/3/27
The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to ...
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
flavor compounds mold surface-ripened cheese sensory properties
2008/3/25
Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reaction...
Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses
Penicillium roqueforti alkaline phosphatase testing pasteurization
2008/3/25
The Penicillium roqueforti mold exhibits alkaline phosphatase activity. Therefore, blue mold-ripened cheeses made from properly pasteurized milk test positive for phosphatase. Because microbial phosph...
Effects of Aging Time and Temperature on Proteolysis of Commercial Goat Milk Cheeses Produced in the United States
proteolysis goat cheese aging time temperature
2008/3/23
We evaluated the effects of aging time and temperature on proteolytic indices of freshly prepared commercial cheeses from goat milk. Five varieties of cheeses from goat milk (plain soft, pepper soft, ...
Effects of Packaging and Lighting on Pink Discoloration and Lipid Oxidation of Annatto-Colored Cheeses
annatto cheese light discoloration
2008/3/23
Color stability and lipid oxidation were investigated for annatto-colored cheeses packaged in films differing in oxygen transmission rates and in light-limiting factors. Cheddar cheese exposed to fluo...
Study of Proteolysis in Artisanal Cheeses: High Performance Liquid Chromatography of Peptides
peptides cheeses proteolysis high performance liquid chromatography
2008/3/22
The peptides of the water-soluble N fractions of different varieties of artisanal cheeses from Asturias (Afuega'l Pitu, Beyos, Vidiago, Cabrales, and Peral) were analyzed by reversed-phase HPLC. Pepti...
The Fate of Potentially Pathogenic Bacteria in Swiss Hard and Semihard Cheeses Made from Raw Milk
cheese raw milk pathogenic bacteria hygienic safety
2008/3/22
This study examined the ability of potentially pathogenic bacteria to grow and to survive during the manufacture and ripening of Swiss hard and semihard cheese varieties made from raw milk. The result...
Freezing Qualities of Cheddar-Type Cheeses Containing Varied Percentages of Fat, Moisture, and Salt
Cheddar cheese freezing composition sensory properties
2008/3/22
Eighteen compositions of Cheddar-type cheeses, manufactured to attain three moisture percentages (low, normal, and high), three fat percentages (low, normal, and high), and two salt percentages (low a...
Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk
homogenization Mozzarella cheese proteolysis rheology
2008/3/18
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...
PCR-based detection of cow is milk in goat and sheep cheeses marketed in the Czech Republic
polymerase chain reaction cow is milk goat cheese sheep cheese
2014/3/17
A method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat and sheep cheeses. DNA was isolated from the cheeses using the isolation kit Invisorb Spi...