scholarly journals Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

2018 ◽  
Vol 11 (5) ◽  
pp. 726-730 ◽  
Author(s):  
A. Ehsani ◽  
M. Hashemi ◽  
A. Afshari ◽  
M. Aminzare
Keyword(s):  
Lactobacillus Species ◽  
Traditional Cheeses ◽  
White Cheese ◽  
Cheese Production

scholarly journals CHARACTERIZATION AND QUANTIFICATION OF PROTEINS IN WHEY OBTAINED AS A BY-PRODUCT FROM WHITE CHEESE AND YELLOW CHEESE PRODUCTION

2019 ◽  
Vol 40 (1) ◽  
pp. 139
Author(s):  
Aleksandar Chadikovski ◽  
Tome Nestorovski ◽  
Vesna Rafajlovska ◽  
Macdonald Wick ◽  
Zoran T. Popovski
Keyword(s):  
Waste Water ◽  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Bovine Serum ◽  
Whey Proteins ◽  
New Product ◽  
Bovine Serum Albu ◽  
Sds Page ◽  
White Cheese ◽  
Cheese Production

After the cheese production process, the whey, obtained as a by-product, is not valorised and remains in the waste water which is usually disposed of in natural watercourses. The aim of the study was to analyse the profile of whey proteins, as well as, to quantify the amount of those fractions. 12.5 % SDS-PAGE was used. The total amount of proteins in whey from cow white cheese was 0.73 % ± 0.15, while in cow kashkaval whey was 0.91 % ± 0.08. In whey from white cheese, the relative protein percentages were: lactoglobulin 67.29 % ± 4.99, lactalbumin 20.64 % ± 2.02 and other fractions related to bovine serum albumin with 12.07 % ± 3.05. In whey from yellow cheese, the proteins percent-ages were: lactoglobulin 52.62 % ± 1.21, lactalbumin 17.62 % ± 1.26 and other fractions related to bovine serum albu-min with 29.74 %, respectively. Predominantly, -lactoglobulin was present in the analysed samples. The valorisation of the waste whey obtained in the white cheese production, and development of new product also contributes in the en-vironment protection.

Determination of microbiological contamination sources during Turkish white cheese production

Food Control ◽  
2006 ◽  
Vol 17 (11) ◽  
pp. 856-861 ◽  
Author(s):  
Seran Temelli ◽  
Şahsene Anar ◽  
Cem Sen ◽  
Pelin Akyuva
Keyword(s):  
Microbiological Contamination ◽  
Contamination Sources ◽  
White Cheese ◽  
Cheese Production

scholarly journals The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats

2010 ◽  
Vol 28 (No. 2) ◽  
pp. 139-145 ◽  
Author(s):  
M. Modzelewska-Kapituła ◽  
J. Kłobukowski ◽  
L. Kłębukowska ◽  
D. Wiśniewska-Pantak
Keyword(s):  
Lactobacillus Plantarum ◽  
Probiotic Strain ◽  
Most Probable Number ◽  
Probable Number ◽  
White Cheese ◽  
Proteolytic Bacteria ◽  
Short Time ◽  
Feeding Diets ◽  
Cheese Production ◽  
Gastrointestinal Microflora

The effects of inulin HPX and maltodextrins, and also the potentially probiotic <I>Lactobacillus plantarum</I> 14 strain, used separately and in combination in white cheese production, on the gastrointestinal microflora of Wistar rats was investigated. The prebiotic addition to the cheese was 2.5%, whereas probiotic and synbiotic cheeses contained at least 10<SUP>7 </SUP>CFU/g of live <I>L</I>. <I>plantarum</I> cells. The counts of <I>Bifidobacterium</I> sp., <I>Lactobacillus</I>, coliforms, and the most probable number of anaerobic proteolytic bacteria were evaluated. After a 10-day feeding experiment, significant changes (<I>P</I> &lt; 0.05) were noted in the most probable number of anaerobic proteolytic bacteria spores, which was the highest in the group receiving a diet with the cheese containing the potentially probiotic strain and inulin HPX. A short-time ingestion of low doses of prebiotics or synbiotics did not alter the counts of <I>Lactobacillus</I>, <I>Bifidobacterium</I>,<I> </I>and coliforms in healthy rats.

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

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