Cheddar Cheese Fluoridation and Dental Health

The main objective of this study was to determine what effect the additionof sodium fluoride would have on the Cheddar cheese quality. Raw milk waspasteurized and separated for three treatments as follows: control, supplementedwith 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for eachtreatment and ripened for 120 days at 7oC and sampled at 60 and 120 days.Analyses performed included both sensory evaluation and gas chromatographywith headspace sampling (GCHS). Under conditions of this study significantP< 0.05 higher mean flavor and body/texture scores were observed in both thecontrol cheese samples and those with 4 ppm added fluoride than those with 40ppm added fluorides.The predominant flavor criticisms in Cheddar cheese treated with 40 ppm addedfluoride after 120 days were flat, lacks flavor and bitter. The predominantbody/texture criticisms noted in Cheddar cheese treated with 40 ppm addedfluoride after 120 days were open, mealy, corky, crumbly, pasty and curdy.GCHS results showed that Acetone, 2- butanone, ethanol, 2-pentanone andpropanol increased significantly (P< 0.05) with aging of the Cheddar cheese.However after 60 days of ripening, the control cheese had significantly (P<0.05) lower Acetone, 2-pentanone and higher ethanol values than the fluoridatedcheese. By 120 days, the control cheese had significantly (P< 0.05) higher 2-butanone values than both treated cheese and higher ethanol than the cheesefluoridated at 40 ppm.

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Sensory Evaluation of Allium sativum - Cheddar Cheese in the Presence and Absence of Fish Collagen during Ripening and Refrigerated Storage

Journal of Food & Industrial Microbiology ◽

10.4172/2572-4134.1000115 ◽

2016 ◽

Vol 02 (02) ◽

Cited By ~ 1

Author(s):

Amal Shori B ◽

Salihin BA ◽

Sien Hoen SL

Keyword(s):

Sensory Evaluation ◽

Allium Sativum ◽

Cheddar Cheese ◽

Refrigerated Storage ◽

Fish Collagen ◽

Presence And Absence

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Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

Journal of Food Protection ◽

10.4315/0362-028x-64.7.927 ◽

2001 ◽

Vol 64 (7) ◽

pp. 927-933 ◽

Cited By ~ 108

Author(s):

RAJESH MODI ◽

Y. HIRVI ◽

A. HILL ◽

M. W. GRIFFITHS

Keyword(s):

Lactic Acid ◽

Salmonella Enteritidis ◽

Cheddar Cheese ◽

Raw Milk ◽

Final Concentration ◽

Pasteurized Milk ◽

Ph Values ◽

Standard Procedures ◽

Raw Milk Cheese ◽

And Storage

The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 103 CFU/g after 99 days of storage at 8°C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.

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Evaluation of the Bacteriological Health Risk of 60-Day Aged Raw Milk Cheddar Cheese

Journal of Food Protection ◽

10.4315/0362-028x-47.7.530 ◽

1984 ◽

Vol 47 (7) ◽

pp. 530-531 ◽

Cited By ~ 3

Author(s):

MICHAEL H. BRODSKY

Keyword(s):

Staphylococcus Aureus ◽

Alkaline Phosphatase ◽

Health Risk ◽

Campylobacter Jejuni ◽

Alkaline Phosphatase Activity ◽

Geometric Mean ◽

Cheddar Cheese ◽

Raw Milk ◽

Fecal Coliforms ◽

Salmonella Spp

One hundred twenty-seven 60-d aged Cheddar cheese samples produced by 21 provincially inspected cheese plants were analyzed by 8 regional laboratories of the Ontario Ministry of Health. Coliforms were detected in 37 (31.2%) and fecal coliforms confirmed in 22 (18.3%) samples, with geometric mean counts per g of 92.5 and 79.3, respectively. Staphylococcus aureus was found in only two products at a level of >1000 per g. Salmonella spp. and Campylobacter jejuni were not isolated from any of the samples tested. Yersinia enterocolitica was isolated from one product; however, the isolate was bile esculin-and salicin-positive, and considered a non-pathogenic biotype. The pH of these aged Cheddars ranged between 4.98 and 5.50, with a mean of 5.26. Alkaline phosphatase activity was detected in 94 (79.7%) of the 118 samples tested. These results suggest that 60-d aged raw milk Cheddar cheese produced in Ontario does not pose a significant bacteriological health risk.

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Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10329 ◽

2020 ◽

Vol 100 (8) ◽

pp. 3291-3296

Author(s):

Gisele B F B Gasparini ◽

Franciany R Amorim ◽

Selma Souza Correa ◽

Samera R Bruzaroski ◽

Rafael Fagnani ◽

...

Keyword(s):

Sensory Evaluation ◽

Raw Milk

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Lactobacilli in Cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029900009845 ◽

1959 ◽

Vol 26 (2) ◽

pp. 157-161 ◽

Cited By ~ 19

Author(s):

C. K. Johns ◽

Shirley E. Cole

Keyword(s):

Cheddar Cheese ◽

Raw Milk ◽

Cheese Making

The numbers of lactobacilli present in milk for cheese-making and in the cheese at various stages of ripening, have been determined for 38 Cheddar cheeses made during studies on flavour enhancement. These organisms multiplied rapidly even during the first few days of curing. Maximum levels were attained at 3–6 months; at 1 year counts had declined appreciably.Flavour intensity in the experimental cheese appeared to be correlated with the level of lactobacilli present in (a) milk at the start of cheese-making and (b) at subsequent stages of ripening. These two count levels were usually closely correlated. Factory raw milk had the highest counts and gave the highest degree of flavour, followed by similar milk pasteurized and inoculated with selected strains of lactobacilli.

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Source and Persistence of Salmonella muenster in Naturally Contaminated Cheddar Cheese

Journal of Food Protection ◽

10.4315/0362-028x-47.1.20 ◽

1984 ◽

Vol 47 (1) ◽

pp. 20-22 ◽

Cited By ~ 21

Author(s):

D. S. WOOD ◽

D. L. COLLINS-THOMPSON ◽

D. M. IRVINE ◽

A. N. MYHR

Keyword(s):

Public Health ◽

Cheddar Cheese ◽

Raw Milk ◽

Holding Period ◽

Milk Samples ◽

Health Authorities ◽

Public Health Authorities ◽

The University

Public health authorities in Oxford, Middlesex and Elgin Counties, Ontario, seized raw milk Cheddar cheese due to presence of Salmonella muenster. Investigations by these units and the University of Guelph traced the source of Salmonella to one particular milk supplier shipping to a cheese factory. Analysis of milk samples from a herd of 35 cattle revealed only one cow shedding S. muenster directly into the milk (ca. 200 CFU/ml). Eleven of 181 vats of cheese, produced at the factory between May and October 1982, were positive for Salmonella at the curd stage. Only 2 vats of the finished raw milk Cheddar, however, were positive. One lot of Salmonella-positive cheese was still positive after the legally required 60-d holding period and remained so for 125 d.

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A thermoduric strain ofStreptomyces albus, isolated from Cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029900018343 ◽

1965 ◽

Vol 32 (1) ◽

pp. 27-34 ◽

Cited By ~ 1

Author(s):

T. F. Fryer ◽

M. Elisabeth Sharpe

Keyword(s):

Heat Resistance ◽

Cheddar Cheese ◽

Raw Milk ◽

Conidial State ◽

Large Numbers ◽

Streptomyces Albus

SummaryA strain ofStreptomyces albus, presumed to have originated in raw milk, was found in large numbers in a pair of experimental cheeses. The numbers of streptomyces in both cheeses remained constant over the 4-month period of sampling and a comparison of the numbers obtained from cheese dissolved in citrate with and without mechanical aid revealed no differences, suggesting that the streptomyces was present in the conidial state. The heat resistance of mycelium and of conidia was determined at 62·7 °C (145 °F) and 71·7 °C (161 °F). The mycelial cells showed no resistance to either temperature, there being 100% kill after 15 min at 62·7 °C and 17 sec at 71·7 °C. The conidia, however, were very much less affected after 2 h at 62·7 °C, and 3% remained viable even after 30 min at 71·7 °C. Although the strain was found to be proteolytic, lipolytic and saccharolytic, it appeared to be inactive in the cheese, being present in the conidial state.

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Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029900031769 ◽

1996 ◽

Vol 63 (2) ◽

pp. 269-280 ◽

Cited By ~ 104

Author(s):

Martin J. Auldist ◽

Stephen Coats ◽

Brian J. Sutherland ◽

Jeffery J. Mayes ◽

Graham H. McDowell ◽

...

Keyword(s):

Somatic Cell ◽

Cell Count ◽

Somatic Cell Count ◽

Cheddar Cheese ◽

Product Yield ◽

Raw Milk ◽

Milk Composition ◽

Stage Of Lactation ◽

Yield And Quality

SummaryThe effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilotscale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect of an elevated BMCC on product yield and quality in late lactation was clear. Cheese made from LL milk was significantly superior to that made from HL milk for most yield and quality characteristics measured. Stage of lactation also affected cheese yield and quality, as evidenced by the lower recovery of fat and poorer flavour score for cheese from LL milk compared with that manufactured from LE milk. The observed differences could be explained largely by differences in raw milk composition. We conclude that the effect of stage of lactation was magnified by an elevated BMCC, and that many of the problems encountered when processing late season milk could be overcome by containing mastitis at this time.

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