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Control Cheese (control + cheese)
Selected AbstractsShelf life of Turkish whey cheese (Lor) under modified atmosphere packagingINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2009HASAN TEM In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2/60% N2, 60% CO2/40% N2 and 70% CO2/30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher (,P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2. Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2/40% N2 and 70% CO2/30% N2,) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage. [source] Use of a ,-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004G. Konuklar Summary Low-fat Cheddar cheese was manufactured using a , -glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim-I, and Nutrim-II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low-fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim-II cheese had significantly higher moisture, salt, and ash contents as compared with the low-fat control cheese. The low-fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim-II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low-fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the , -glucan hydrocolloid or its associated water. [source] Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteriaJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2005J.L. Arqués Abstract Aims:, To investigate the combined effect of high-pressure treatments (HPT) and milk inoculation with bacteriocin-producing lactic acid bacteria (BP-LAB) on the survival of Staphylococcus aureus during ripening of raw milk cheese. Methods and Results:, Cheeses were manufactured from raw milk artificially contaminated with S. aureus at ca 5 log CFU ml,1, a commercial starter culture and one of seven strains of BP-LAB, added as adjuncts at 0·1%. HPT of cheeses were performed on days 2 or 50 at 300 MPa (10°C, 10 min) or 500 MPa (10°C, 5 min). On day 3, S. aureus counts were 6·46 log CFU g,1 in control cheese. Milk inoculation with different BP-LAB lowered S. aureus counts on day 3 when compared with control cheese by up to 0·46 log CFU g,1, HPT at 300 MPa on day 2 by 0·45 log CFU g,1 and HPT at 500 MPa on day 2 by 2·43 log CFU g,1. Combinations of BP-LAB with HPT at 300 and 500 MPa on day 2 lowered S. aureus counts on day 3 by up to 1·02 and 4·00 log CFU g,1 respectively. Conclusions:, The combined effect of milk inoculation with some of the BP-LAB tested and HPT of cheese on S. aureus inactivation was synergistic. Significance and Impact of the Study:, The combination of HPT at lower pressures with BP-LAB inoculation is a feasible system to improve cheese safety in case of deleterious effects on cheese quality caused by HPT at higher pressures. [source] Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped LipasesJOURNAL OF FOOD SCIENCE, Issue 2 2002E.E. Kheadr ABSTRACT: Two types of lipase (Palatase M and Lipase 50) were encapsulated in liposomes with trapping efficiencies of 35.9 and 40.3%, respectively. The lipases were incorporated into cheese milk at levels of 0.2, 0.5, and 1.0 lipase units/g fat. Treated cheeses had higher moisture and lower protein, fat, and ash contents than the control cheese and they were less firm, but more elastic and cohesive, than the control cheese. Production of free fatty acids was accelerated by the addition of encapsulated enzymes. Cheeses with up to 0.5 lipase unit/g milk fat had slightly better flavor intensities than control cheese. Cheeses with the highest level of Palatase M and Lipase 50 developed a pronounced soapy off-flavor after 2 and 3 mo of ripening, respectively. [source] FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESEJOURNAL OF TEXTURE STUDIES, Issue 1 2001C. LOBATO-CALLEROS Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese (15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low-fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-fat control cheese. No significant difference was found in the sensory characteristics between the full-fat control cheese and the cheese incorporating WPC. [source] Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2006A.G. Williams Abstract Aims:, The study was undertaken to investigate the occurrence of glutamate dehydrogenase activity in different species of lactobacilli, and to determine, in a series of cheese-making trials, the effects of glutamate dehydrogenase-producing adjunct cultures on sensory attribute development during the maturation of cheddar cheese. Methods and Results:, The presence of dehydrogenase activity with glutamate as substrate was monitored in cell lysates of >100 strains from 30 different species of lactobacilli using a qualitative colorimetric plate screening assay. Activity was detectable in 25 of the 29 representative species obtained from culture collections and in 12 of the 13 non-starter species isolated from cheese. There were pronounced interspecies and strain differences in the occurrence, level and pyridine nucleotide specificity of the glutamate dehydrogenase activity detected. Among the non-starter lactobacilli the highest frequency of enzyme occurrence and activity was detected in the Lactobacillus plantarum isolates. The establishment of glutamate dehydrogenase-producing adjunct strains in the predominant population of lactobacilli in the cheese curd affected the formation of a number of volatile compounds in ripening cheddar cheese, while the presence of Lact. plantarum strains, in particular, was associated with an intensification and acceleration of aroma and flavour development during the maturation period. Conclusions:, Glutamate dehydrogenase formation by lactobacilli is a strain-dependent metabolic attribute, and adjunct cultures expressing the activity that are able to proliferate during cheese ripening have a positive impact on the rate of development and the intensity of cheddar cheese aroma and flavour development. Significance and Impact of the Study:, It has been demonstrated that some strains of glutamate dehydrogenase-producing lactobacilli have potential use as adjunct cultures to accelerate and intensify aroma and flavour formation during the manufacture of cheddar and, by analogy, other similar varieties of cheese. The importance of phenotypic discriminative monitoring of the dominant lactobacilli present during ripening to confirm adjunct establishment and population complexity was highlighted as was the requirement to establish the metabolic attributes of the non-starter population in uninoculated control cheeses in comparative trials. [source] | ||||||||||