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Cheese Production (cheese + production)
Selected AbstractsPOST-PASTEURIAN CULTURES: The Microbiopolitics of Raw-Milk Cheese in the United StatesCULTURAL ANTHROPOLOGY, Issue 1 2008HEATHER PAXSON ABSTRACT Out of concern for public health, the U.S. government bans the sale of cheese made from unpasteurized milk if it is aged fewer than 60 days. But while the FDA views raw-milk cheese as a potential biohazard, riddled with pathogenic microbes, aficionados see it as the reverse: as a traditional food processed for safety by the action of good microbes. This article offers a theoretical frame for understanding the recent rise in American artisan raw-milk cheese production, as well as wider debates over food localism, nutrition, and safety. Drawing on ethnographic interviews with cheese makers and purveyors and on participant-labor conducted on a Vermont sheep dairy farm, I develop the concept of microbiopolitics to analyze how farmer,cheese makers, industry consultants, retailers, and consumers negotiate Pasteurian (hygienic) and post-Pasteurian (probiotic) attitudes about the microbial agents at the heart of raw-milk cheese and controversies about this nature,culture hybrid. [source] Characteristics of traditional Croatian ewe's cheese from the island of KrkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2008N MIKULEC Krk cheese is a hard, full-fat cheese made from raw sheep's milk, characterized by a delicate, full and strong flavour. The aim of this study was to determine farm influence on the chemical composition of sheep's milk for Krk cheese production, and the chemical characteristics of Krk cheese during ripening. Gross composition of the milk used complies with the average sheep's milk composition from the Croatian Adriatic region. During ripening, fat, protein, salt content and lactic acid concentration increased (P < 0.01), as well as the water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction (P < 0.05). Degradation of ,-casein could be an indicator of the ripening quality of Krk cheese. [source] Preliminary characterization of lactic acid bacteria isolated from Zlatar cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2007K. Veljovic Abstract Aims:, Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and Results:, Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening. Conclusions:, Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese. Significance and Impact of the Study:, In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future. [source] DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2008AHMET FERIT ATASOY ABSTRACT The pH change kinetics during Kashar cheese production from raw and pasteurized milk with addition of thermophilic, mesophilic and mixed thermophilic-mesophilic lactic acid bacteria were evaluated. The kinetics of pH change were determined during milk ripening, cooking/holding and pressing/fermentation phases of Kashar cheese. The pH decreased logarithmically, nonlinearly, with time in the milk ripening period, and reduced linearly with time in the cooking/holding and pressing/fermentation stages. Pasteurization of milk retarded the rate of change in pH during the three periods. The highest rate of pH change was determined in the addition of thermophilic culture, followed by mixed thermophilic-mesophilic and then mesophilic ones during milk ripening. The pH change characteristics of cheese made with thermophilic starter were similar to the cheese made with mixed thermophilic-mesophilic culture, but different from mesophilic lactic acid bacteria during cooking/holding and pressing/fermentation stages. PRACTICAL APPLICATIONS One of the important factors in the control of cheese quality is the extent of acid production in the vat. Acid development at a desired rate is important during cheese making. The progress of acidification is monitored by pH change in the industrial Kashar cheese production. Three main stages have been recognized with respect to pH change: milk ripening, cooking/holding and pressing/fermentation. This study evaluated and compared the pH change kinetics during various stages of Kashar cheese making using raw, pasteurized milk with the addition of thermophilic, mesophilic and mixed thermophilic culture. This work may help in the comparison of raw and pasteurized milk, and in the selection of appropriate starter culture for Kashar cheese production. [source] Role of casein on induction and enhancement of production of a bacterial milk clotting protease from an indigenously isolated Bacillus subtilisLETTERS IN APPLIED MICROBIOLOGY, Issue 5 2008K. Dutt Abstract Aims:, To isolate and enhance the yield of a bacterial milk clotting protease (MCP) through process optimization and scale up. Materials and Results:,Bacillus subtilis was isolated as MCP producer with good milk clotting activity (MCA) per proteolytic activity (PA) index. The enzyme production was inducible with casein and enhanced with fructose and ammonium nitrate resulting in 571·43 U ml,1 of enzyme. Conclusions:, Medium containing 4% fructose, 0·75% casein, 0·3% NH4NO3 and 10 mmol l,1 CaCl2, pH 6·0, inoculated with 4% (v/v) inoculum, incubated at 37°C, 200 rev min,1 for 72 h gave maximum production. A 6·67-fold increase in MCP yield with very high MCA per PA index was observed after final optimization indicating similarity to rennets. Significance and Impact of the Study:, Mostly fungal MCPs have been reported. The MCA and MCA per PA index of this bacterium is comparable to that of many fungal reports and better than quite a few bacterial MCPs. Thus, this enzyme by B. subtilis has good probability of successful use in cheese production. [source] Foam fractionation of ,-lactalbumin and ,-lactoglobulin from a whey solutionASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, Issue 2 2009A. P. Shea Abstract Whey, a byproduct of cheese production, is often considered a waste stream. Separation and purification of whey proteins is a difficult and expensive task. Occasionally, it is transported out of the dairy plant for a per volume charge. One possible method to reduce the waste volume and disposal cost is to concentrate whey by foam fractionation and potentially produce a valuable coproduct, a concentrated whey protein solution. Foam fractionation is an adsorptive bubble separation method based on the hydrophobic/hydrophilic properties of proteins. In this study, foam fractionation was evaluated for the concentration of whey proteins, specifically ,-lactalbumin and ,-lactoglobulin, from a dilute whey protein solution. The effects of initial whey protein concentration (0.075 and 0.15 mg/ml), pH (3.8,5.5), superficial gas velocity (0.85 and 0.95 cm/s) and temperature (4 and 65 °C) on protein enrichment and recovery were examined. Higher enrichment was achieved with the lower initial protein concentration (0.075 mg/ml), and at pH values that were near the isoelectric points (pI) of ,-lactalbumin and ,-lactoglobulin (pH 3.8, 4.2, 4.5, and 5.2). Higher superficial gas velocity enhanced the amount of proteins recovered with a decrease in the enrichment. Cold temperature treatment and partial heat denaturation of whey proteins reduced enrichment and increased protein recovery simultaneously. Copyright © 2009 Curtin University of Technology and John Wiley & Sons, Ltd. [source] | |||||||||||||