Acceptance of Santo Giorno cheese typical of the Southwestern region of Paraná, Brazil

ABSTRACT: Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit.

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Análise Espaço-Temporal da Pluma de Dispersão dos Sedimentos Dragados do Porto de Maceió, Alagoas

Revista Brasileira de Geografia Física ◽

10.26848/rbgf.v14.4.p2087-2113 ◽

2021 ◽

pp. 2087-2113

Author(s):

Anderson Marques Araújo do Nascimento ◽

Paulo Ricardo Petter Medeiros ◽

Geovânia Ricardo dos Santos ◽

Geórgenes Hilário Cavalcante Segundo

Keyword(s):

Gravimetric Method ◽

Linear Interpolation ◽

Particulate Material ◽

Physical Parameters ◽

Plot Analysis ◽

Suspended Particulate ◽

Suspended Particulate Material ◽

Sedimentary Dynamics ◽

Box Plot

The understanding of the sedimentary dynamics is important in the characterization of impacts caused by dredging and this knowledge becomes decisive for their discernment. The aim of this article was to analyze the plume of dispersion of the sediments of the Port of Maceió. The analyzes were carried out in three sampling campaigns, before, during and after the port works, in which the collection points in the dredging and discard areas were plotted. The suspended particulate material (SPM) was analyzed using the gravimetric method and in situ sampling of the parameters turbidity, dissolved oxygen and percentage of saturation, salinity and electrical conductivity with a multiparameter probe and water transparency with Secchi disk. The parameters SPM, turbidity and transparency were analyzed by linear interpolation, while the other variables were subjected to analysis on a polynomial calibration curve. The multiparameters worked were submitted to box plot analysis in order to assess the variance between campaigns. The variation of SPM in the sample campaigns showed dynamic spatial and temporal behavior; The interpolation promoted a better visualization of the physical parameters that directly express the plume of dispersion; The supplementary variables showed trend patterns in relation to the sediment charge; Box plot analysis proved to be pertinently useful for evaluating and interpreting the results in an integrated manner, mainly due to the large number of parameters analyzed; The dredging works had a balanced management between the amount of dredged sediments and their spatial disposition at the discard site when compared to the dredging area.

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Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Foods ◽

10.3390/foods9111688 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1688

Author(s):

América Chávez-Martínez ◽

Raúl Alberto Reyes-Villagrana ◽

Ana Luisa Rentería-Monterrubio ◽

Rogelio Sánchez-Vega ◽

Juan Manuel Tirado-Gallegos ◽

...

Keyword(s):

High Intensity ◽

Dairy Products ◽

Microbiological Quality ◽

Food Product ◽

Raw Milk ◽

Advantages And Disadvantages ◽

Traditional Processing ◽

Processing Techniques ◽

Physical And Chemical ◽

Milk And Dairy Products

Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

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A foodborne outbreak of Campylobacter jejuni (O[ratio ]33) infection associated with tuna salad: a rare strain in an unusual vehicle

Epidemiology and Infection ◽

10.1017/s0950268898001174 ◽

1998 ◽

Vol 121 (2) ◽

pp. 281-287 ◽

Cited By ~ 27

Author(s):

T. H. ROELS ◽

B. WICKUS ◽

H. H. BOSTROM ◽

J. J. KAZMIERCZAK ◽

M. A. NICHOLSON ◽

...

Keyword(s):

Campylobacter Jejuni ◽

Summer Camp ◽

Food Product ◽

Raw Milk ◽

Food Handler ◽

Recreational Water ◽

Foodborne Outbreak ◽

Serotype O ◽

Stool Specimens ◽

Control Study

We report a foodborne outbreak of Campylobacter jejuni infection in a summer camp. Outbreak-related cases occurred in 79 persons including 3 secondary cases in campers. Campylobacter jejuni was isolated from stool specimens from 16 of 21 patients who submitted a sample; 13 viable isolates were serotyped and all were serotype O[ratio ]33 (somatic O scheme) or HL[ratio ]18 (heat-labile scheme), and biotype III (Lior scheme). This serotype is widely distributed geographically but rarely isolated from humans. Samples of water from the wells supplying the camp were negative for faecal coliforms, and raw milk had not been served in the camp. A matched (1[ratio ]1) case-control study identified tuna salad served for lunch on 19 July as the likely food item associated with illness (matched odds ratio=22; 95% confidence intervals (CI)=3·6–908). Swimming in the camp pool and other recreational water use in area lakes by the campers were not statistically associated with illness. The precise mechanism of introduction of the organism into the tuna salad remains unknown; contamination most likely occurred through cross-contamination with another food product, the hands of a food handler, or a work surface. Several deficiencies in the operation of the camp kitchen were identified. In Wisconsin, kitchens of such camps are subject to different inspection rules than restaurants. Camp staff, administrators, counselors, food managers, and infirmary staff, should fulfil important roles in their respective areas to prevent future outbreaks.

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Development of the chemical model of a typical food product: Olive oil from an italian region (Basilicata)

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740650105 ◽

1994 ◽

Vol 65 (1) ◽

pp. 21-30 ◽

Cited By ~ 7

Author(s):

Giuliana Drava ◽

Michele Forma ◽

Silvia Lanteri ◽

Mauro Lupoli

Keyword(s):

Olive Oil ◽

Food Product ◽

Chemical Model ◽

Italian Region ◽

Typical Food

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Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product

International Scholarly Research Notices ◽

10.1155/2017/7450845 ◽

2017 ◽

Vol 2017 ◽

pp. 1-3

Author(s):

J. O. Omole ◽

O. M. Ighodaro ◽

O. Durosinolorun

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Proximate Composition ◽

Cheese Whey ◽

Food Product ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Usual Procedure ◽

Normal Maize ◽

Typical Food

The inability of humans to synthesize essential amino acids (EAA) necessitates the need to increase the levels of these nutrient molecules in certain foods in which they are deficient. Maize ogi is a typical food product for both infants and adults in Africa, but with poor EAA content. This study therefore sought to assess the possibility of increasing the EAA content in maize ogi by processing it with cheese whey instead of water. Maize ogi and whey-fortified ogi were prepared by the usual procedure of grain soaking, milling, and drying. Samples from both treatments were subjected to proximate composition and amino acid profile analyses using Waters 616/626 LC (HPLC) instrument. L-lysine, L-trytophan, and L-methionine contents in maize ogi remarkably increased from 0.52, 0.15, and 0.90 mg/100 gm sample, respectively, to 0.90, 240, and 1.320 mg/100 gm sample in whey-fortified ogi. There were also significant increases in other EAA contents of whey-fortified ogi relative to its counterpart (normal maize ogi). The sum increase in EAA contents (9,405 mg) correlates with the increase in protein (1 gm) per gram sample. This study demonstrates that cheese whey increases EAA content in maize ogi and suggests that whey-fortified maize ogi may be a preferred alternative to water processed maize ogi.

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FLAVOR CHARACTERISTICS OF NORMAL AND ABNORMAL MILK1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-34.7.352 ◽

1971 ◽

Vol 34 (7) ◽

pp. 352-353

Author(s):

J. J. Janzen

Keyword(s):

Somatic Cell ◽

Inverse Relationship ◽

Flavor Score ◽

Cell Concentration ◽

Raw Milk ◽

Coliform Bacteria ◽

Total Solids ◽

Cell Concentrations

Flavor is one characteristic of quality in raw milk. Presence of abnormality, as reflected in somatic cell levels, is considered aesthetically undesirable and may well affect the flavor characteristics of raw milk. Raw milk producer samples were analyzed for flavor, somatic cell concentration, acid degree value, total and coliform bacteria, pH, butterfat, and total solids. There was an inverse relationship between flavor score and acid degree value. Results did not confirm the supposition that somatic cell concentrations may affect the flavor of raw milk.

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Brands with personalities – good for businesses, but bad for public health? A content analysis of how food and beverage brands personify themselves on Twitter

Public Health Nutrition ◽

10.1017/s1368980021001439 ◽

2021 ◽

pp. 1-23

Author(s):

Tenay Greene ◽

Carla Seet ◽

Andrea Rodríguez Barrio ◽

Dana McIntyre ◽

Bridget Kelly ◽

...

Keyword(s):

Public Health ◽

Inverse Relationship ◽

Food Product ◽

Food And Beverage ◽

Current Events ◽

Advertising Spending ◽

Microbiological Quality and Safety Assessment of the Rwandan Milk and Dairy Chain

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-230 ◽

2014 ◽

Vol 77 (2) ◽

pp. 299-307 ◽

Cited By ~ 16

Author(s):

OLIVIER KAMANA ◽

SIELE CEUPPENS ◽

LIESBETH JACXSENS ◽

ANASTASE KIMONYO ◽

MIEKE UYTTENDAELE

Keyword(s):

Safety Assessment ◽

Microbiological Quality ◽

Food Product ◽

Raw Milk ◽

Retail Chain ◽

Processing Level ◽

Pathogen Prevalence ◽

And Staphylococcus Aureus ◽

Milk And Dairy Products

Milk is a valuable and nutritious food product that can partially fulfill the rising food demand of the growing African population. The microbiological status of milk and derived products was assessed throughout the milk and dairy chain in Rwanda by enumeration of the total mesophilic count, coliforms, and Staphylococcus aureus and detection of Salmonella and Listeria monocytogenes. The quality of raw milk was satisfactory for the majority of samples, but 5.2% contained Salmonella. At the processing level, the total mesophilic count and coliform numbers indicated ineffective heat treatment during pasteurization or postpasteurization contamination. Increasing bacterial counts were observed along the retail chain and could be attributed to insufficient temperature control during storage. Milk and dairy products sold in milk shops were of poor and variable microbiological quality in comparison with the pasteurized milk sold in supermarkets. In particular, the microbiological load and pathogen prevalence in cheese were unacceptably high.

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Tuberculosis due to Mycobacterium bovis in pet cats associated with feeding a commercial raw food diet

Journal of Feline Medicine and Surgery ◽

10.1177/1098612x19848455 ◽

2019 ◽

Vol 21 (8) ◽

pp. 667-681 ◽

Cited By ~ 12

Author(s):

Conor O’Halloran ◽

Olympia Ioannidi ◽

Nicki Reed ◽

Kevin Murtagh ◽

Eili Dettemering ◽

...

Keyword(s):

Mycobacterium Bovis ◽

Clinical Signs ◽

Health Agency ◽

Food Product ◽

Raw Milk ◽

Interferon Gamma Release Assay ◽

Source Of Infection ◽

Hunting Behaviour ◽

Tuberculous Disease ◽

The Uk

Objectives Mycobacterium bovis, a member of the Mycobacterium tuberculosis complex, can infect cats and has proven zoonotic risks for owners. Infected cats typically present with a history of outdoor lifestyle and hunting behaviour, and cutaneous granulomas are most commonly observed. The aim of this study is to describe an outbreak of tuberculous disease commencing with six young cats, living exclusively indoors in five different households across England, being presented to separate veterinarians across the UK with a variety of clinical signs. Methods Investigations into the pyogranulomatous lesions, lymphadenopathy and/or pulmonary disease of these cases consistently identified infection with M bovis. Infection was confirmed by PCR, where possible, or was indicated with a positive interferon-gamma release assay (IGRA), where material for PCR was unavailable. In-contact, cohabiting cats were screened by IGRA and follow-up testing was undertaken/advised where results were positive. A lifestyle investigation was undertaken to identify the source of infection. Results Six clinically sick cats and seven in-contact cats were identified with evidence of M bovis infection. Five clinical cases were either too sick to treat or deteriorated despite therapy, giving a mortality rate of 83%. Lifestyle investigations revealed the common factors between clusters to be that affected cats had mycobacterial infections speciated to M bovis, were exclusively indoor cats and were fed a commercially available raw food product produced by a single manufacturer. The Food Standards Agency, Animal & Plant Health Agency, Public Health England and the food manufacturer concerned have been notified/informed. Other possible sources of exposure for these cats to M bovis were explored and were excluded, including wildlife contact, access to raw milk, the presence of rodent populations inside the buildings in which the cats lived and exposure to known infectious humans. Conclusions and relevance Upon investigations, our results provide compelling, if circumstantial, evidence of an association between the commercial raw diet of these cats and their M bovis infections.

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Immobilization of HRP Enzyme on Layered Double Hydroxides for Biosensor Application

International Journal of Electrochemistry ◽

10.4061/2011/934893 ◽

2011 ◽

Vol 2011 ◽

pp. 1-5 ◽

Cited By ~ 2

Author(s):

Zouhair M. Baccar ◽

Imène Hafaiedh

Keyword(s):

Hydrogen Peroxide ◽

Layered Double Hydroxides ◽

Gold Surface ◽

Raw Milk ◽

Good Reproducibility ◽

Electrostatic Adsorption ◽

Constant Ph ◽

Biosensor Application ◽

Limit Detection ◽

Double Hydroxides

We present a new biosensor for hydrogen peroxide (H2O2) detection. The biosensor was based on the immobilization of horseradish peroxidase (HRP) enzyme on layered double hydroxides- (LDH-) modified gold surface. The hydrotalcite LDH (Mg2Al) was prepared by coprecipitation in constant pH and in ambient temperature. The immobilization of the peroxidase on layered hybrid materials was realized via electrostatic adsorption autoassembly process. The detection of hydrogen peroxide was successfully observed in PBS buffer with cyclic voltammetry and the chronoamperometry techniques. A limit detection of 9 μM of H2O2was obtained with a good reproducibility. We investigate the sensitivity of our developed biosensor for H2O2detection in raw milk.

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