scholarly journals Use of caprifig tree extract as a substitute for calf rennet in goat's fresh cheese production

2021 ◽  
pp. 106382
Author(s):  
Yasser Hachana ◽  
Oussama Aloui ◽  
Riccardo Fortina
Keyword(s):  
Fresh Cheese ◽  
Cheese Production

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

LWT ◽  
2021 ◽  
pp. 112142
Author(s):  
Vladimir Vukić ◽  
Mirela Iličić ◽  
Dajana Vukić ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fresh Cheese ◽  
Cheese Production

scholarly journals Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Ravi Kant ◽  
Ksenija Uroić ◽  
Ulla Hynönen ◽  
Blaženka Kos ◽  
Jagoda Šušković ◽  
...  
Keyword(s):  
Intestinal Epithelial Cells ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Matrix Proteins ◽  
Intestinal Epithelial ◽  
Technological Properties ◽  
Fresh Cheese ◽  
Protein Strain ◽  
Immunomodulatory Potential ◽  
Cheese Production

The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.

scholarly journals Changes in quality of fresh cheese using dressing with and withouth probiotic culture during storage

2013 ◽  
Vol 61 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Erika Flimelová ◽  
Vladimíra Kňazovická ◽  
Margita Čanigová ◽  
Emília Benczová
Keyword(s):  
Control Sample ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Physico Chemical ◽  
Significant Difference ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Taste And Smell ◽  
Cheese Production

The aim of the study was to evaluate selected chemical, microbiological and sensorial quality parameters in cheeses without (C), with addition of probiotic culture (E1) and with addition of probiotic culture and inulin (E2). These samples were analysed during 15 days of storage at cooling temperature (7 ± 2 °C). No significant differences (P > 0.05) were observed in the physico-chemical parameters (content of dry matter, fat, sodium chloride and water activity) by comparing of analysed samples. Titratable acidity values in the samples increased proportionally by time of their storage. Higher increase of titratable acidity was recorded in E1 and E2 samples compared with C sample. Significant difference (P < 0.05) was noticed between samples E1 and E2 in the 1st day following the cheese production, whereas the highest values were found in E2 sample during the whole period of storage. Significant difference (P < 0.01) was recorded between the control sample and E2 sample in the 1st day following the cheese production. Results of titratable acidity were confirmed by pH values. In all samples, counts of lactic acid bacteria exceed value of 106 CFU g−1 during whole period of storage. Number of microorganisms rose till 6th day of storage. After 15 days of storage, higher microbial numbers were detected in C cheese sample compared with cheese samples E1 and E2. Additions of probiotic culture as well as inulin were positively perceived by assessors till 10th day of storage. Overall, assessors described the samples as unsuitable for consummation after 15 days of storage in term of their taste and smell.

Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108279 ◽  
Author(s):  
Belén García-Gómez ◽  
Mª Lourdes Vázquez-Odériz ◽  
Nieves Muñoz-Ferreiro ◽  
Mª Ángeles Romero-Rodríguez ◽  
Manuel Vázquez
Keyword(s):  
Textural Properties ◽  
Production Effect ◽  
Fresh Cheese ◽  
Cheese Production

scholarly journals Fresh cheese production on the basis of milk-protein coaggregates

2004 ◽  
Vol 20 (1-2) ◽  
pp. 119-129 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Sanja Seratlic ◽  
Miroljub Barac
Keyword(s):  
Total Nitrogen ◽  
Milk Fat ◽  
Fat Content ◽  
Total Solids ◽  
Fresh Cheese ◽  
Cheese Curd ◽  
Solids Content ◽  
And Control ◽  
Cheese Production ◽  
Control Samples

Two variants of fresh cheese were prepared: cheese prepared from milk heated at 650C for 30 minutes (control samples) and those prepared from milk heated for 10 minutes at 850C (experimental samples). Second method caused the protein co aggregates formation. Results of these investigations suggested that the whey obtained during fresh cheese production from co aggregates had considerable lower total nitrogen content (0.0601%) and milk fat content (0.08%). These values represented 46.37% and 33.33% of the control samples respectively. Also, dry matter of experimental whey samples was lower for 3.72% than in the whey of control samples. The cheese prepared on the basis of co aggregates had for 5.11% lower total solids content than control samples. The average values of these and control samples were 28.38% and 33.49% respectively. This may be due to protein co aggregates properties and the different structure of cheese curd. Disregarding to the higher utilization of the milk fat, the lower milk fat content in total solids content of experimental cheese is the result of higher participation of total nitrogen.

scholarly journals Phylotype-Level Profiling of Lactobacilli in Highly Complex Environments by Means of an Internal Transcribed Spacer-Based Metagenomic Approach

2018 ◽  
Vol 84 (14) ◽  
Author(s):  
Christian Milani ◽  
Sabrina Duranti ◽  
Marta Mangifesta ◽  
Gabriele Andrea Lugli ◽  
Francesca Turroni ◽  
...  
Keyword(s):  
Internal Transcribed Spacer ◽  
Species Level ◽  
Fermented Foods ◽  
Human Gut ◽  
Production Chain ◽  
Content Type ◽  
Free Range ◽  
Wide Range ◽  
Fresh Cheese ◽  
Cheese Production

ABSTRACT The genus Lactobacillus is a widespread taxon, members of which are highly relevant to functional and fermented foods, while they are also commonly present in host-associated gut and vaginal microbiota. Substantial efforts have been undertaken to disclose the genetic repertoire of all members of the genus Lactobacillus , and yet their species-level profiling in complex matrices is still undeveloped due to the poor phylotype resolution of profiling approaches based on the 16S rRNA gene. To overcome this limitation, an internal transcribed spacer (ITS)-based profiling method was developed to accurately profile lactobacilli at the species level. This approach encompasses a genus-specific primer pair combined with a database of ITS sequences retrieved from all available Lactobacillus genomes and a script for the QIIME software suite that performs all required steps to reconstruct a species-level profile. This methodology was applied to several environments, i.e., human gut and vagina and the ceca of free-range chickens, as well as whey and fresh cheese. Interestingly, the data collected confirmed a relevant role of lactobacilli present in functional and fermented foods in defining the population harbored by the human gut, while, unsurprisingly perhaps, the ceca of free-range chickens were observed to be dominated by lactobacilli characterized in birds living in natural environments. Moreover, vaginal swabs confirmed the existence of previously hypothesized community state types, while analysis of whey and fresh cheese revealed a dominant presence of single Lactobacillus species used as starters for cheese production. Furthermore, application of this ITS profiling method to a mock Lactobacillus community allowed a minimal resolution level of <0.006 ng/μl. IMPORTANCE The genus Lactobacillus is a large and ubiquitous taxon of high scientific and commercial relevance. Despite the fact that the genetic repertoire of Lactobacillus species has been extensively characterized, the ecology of this genus has been explored by metataxonomic techniques that are accurate down to the genus or phylogenetic group level only. Thus, the distribution of lactobacilli in environmental or processed food samples is relatively unexplored. The profiling protocol described here relies on the use of the internal transcribed spacer to perform an accurate classification in a target population of lactobacilli with a <0.006-ng/μl sensitivity. This approach was used to analyze five sample types collected from both human and animal host-associated microbiota, as well as from the cheese production chain. The availability of a tool for species-level profiling of lactobacilli may be highly useful for both academic research and a wide range of industrial applications.

scholarly journals Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Imen Fguiri ◽  
Moufida Atigui ◽  
Amel Sboui ◽  
Arroum Samira ◽  
Chayma Marzougui ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Nutritional Quality ◽  
Extraction Yield ◽  
Camel Milk ◽  
Enzymatic Extract ◽  
Milk Clotting ◽  
Fresh Cheese ◽  
Cheese Production

The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

scholarly journals Utjecaj tehnološkog postupka i skladištenja na profil masnih kiselina u mliječnim proizvodima

2019 ◽  
Vol 69 (4) ◽  
pp. 229-238
Author(s):  
Lina Laučienė ◽  
Loreta Šernienė ◽  
Laima Urbšienė ◽  
Artūras Kašauskas ◽  
Ingrida Sinkevičienė ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Raw Milk ◽  
Uht Milk ◽  
Fresh Cheese ◽  
Sour Cream ◽  
Processing And Storage ◽  
And Storage ◽  
Cheese Production

In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage. Fresh cheese, sour cream, butter, and ultra-high temperature (UHT) milk representing differences in technological approach were chosen for the study. Fatty acids methyl esters (FAME) were quantified using a gas chromatograph (GC) equipped with a mass spectrometer (MS) and a capillary column SP-2560. The concentrations and profile of FA in final products were primarily dependent on the FA content of raw milk for UHT milk and fresh cheese production or in the raw cream for sour cream and butter. The shelf life had a significant impact (P&lt;0.05) only in UHT milk and butter, whereby unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) decreased significantly in UHT milk, while PUFA decreased significantly in butter.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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