THE PROBLEM OF USING PRESERVATIVES IN CHEESE MAKING

2021 ◽  
Vol 1 (3) ◽  
pp. 280-284
Author(s):  
S.S. Shikhov ◽  
◽  
L.P. Satyukova ◽  
E.S. Sedykh ◽  
◽  
...  
Keyword(s):  
Analytical Method ◽  
Food Industry ◽  
Laboratory Methods ◽  
Cheese Making

The article deals with the problem of the use of preservatives in the food industry, namely in cheese making. Laboratory methods for the control of preservatives are analyzed, and the choice of an analytical method for monitoring is justified. In this work, special attention was paid to benzylpenicillin, which is used as a preservative in cheese making.

scholarly journals A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 564
Author(s):  
Cássia H. Barbosa ◽  
Mariana A. Andrade ◽  
Fernanda Vilarinho ◽  
Isabel Castanheira ◽  
Ana Luísa Fernando ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Health Benefits ◽  
Antibacterial Properties ◽  
Mediterranean Area ◽  
Antimicrobial Activities ◽  
Potential Health ◽  
Zero Waste ◽  
Cheese Making ◽  
Active Food Packaging

Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.

scholarly journals Natural Preservatives from Plant in Cheese Making

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 749 ◽  
Author(s):  
Mena Ritota ◽  
Pamela Manzi
Keyword(s):  
Food Industry ◽  
Dairy Product ◽  
Antioxidant Properties ◽  
Bioactive Molecules ◽  
Cheese Making ◽  
Food Items ◽  
Microbiological Stability ◽  
Microbial Stability ◽  
Natural Preservatives ◽  
Spoilage Microorganisms

Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.

scholarly journals Application of NIR technology in the animal food industry

2011 ◽  
Vol 27 (4) ◽  
pp. 1811-1817 ◽  
Author(s):  
M. Maslovaric ◽  
R. Jovanovic ◽  
S. Jankovic ◽  
J. Levic ◽  
N. Tolimir
Keyword(s):  
Laboratory Testing ◽  
Food Industry ◽  
Nutritional Value ◽  
Calibration Procedure ◽  
Calibration Model ◽  
Standard Laboratory ◽  
Crude Fibre ◽  
Laboratory Methods ◽  
Animal Food ◽  
Soybean Cake

The importance of NIR technology in the animal food industry is presented in this study. As the example of the calibration procedure of NIR devices a calibration model for 14 samples of soybean cake was designed. Samples were previously analyzed in the standard laboratory testing of the moisture content, content of crude proteins, crude fats and crude fibre. In this calibration procedure high determination coefficients - R2 were established for these parameters of the nutritional value of food (0.9783 for moisture, 0.9904 for crude proteins, 0.9872 for crude fats and 0.9351 for crude fibre). The comparison of values obtained by using standard laboratory methods with values obtained by NIR technology/method indicates that by using NIR devices it is possible to obtain highly reliable results, and therefore it can be used successfully in facilities for production of animal food in the control of the quality and projection of mixtures.

Densitometric Identification of Primitive Erythroblasts After Reaction With Diaminobenzidine

1973 ◽  
Vol 31 ◽  
pp. 328-329
Author(s):  
John A. Trotter
Keyword(s):  
Red Blood Cells ◽  
Analytical Method ◽  
Blood Cells ◽  
Guinea Pigs ◽  
Specific Protein ◽  
Visual Examination ◽  
Hemoglobin Synthesis ◽  
Peroxidatic Activity ◽  
Small Density

Hemoglobin is the specific protein of red blood cells. Those cells in which hemoglobin synthesis is initiated are the earliest cells that can presently be considered to be committed to erythropoiesis. In order to identify such early cells electron microscopically, we have made use of the peroxidatic activity of hemoglobin by reacting the marrow of erythropoietically stimulated guinea pigs with diaminobenzidine (DAB). The reaction product appeared as a diffuse and amorphous electron opacity throughout the cytoplasm of reactive cells. The detection of small density increases of such a diffuse nature required an analytical method more sensitive and reliable than the visual examination of micrographs. A procedure was therefore devised for the evaluation of micrographs (negatives) with a densitometer (Weston Photographic Analyzer).

Bulk standards for low-temperature biological x-ray microanalysis

1984 ◽  
Vol 42 ◽  
pp. 282-283
Author(s):  
P. Echlin ◽  
M. McKoon ◽  
E.S. Taylor ◽  
C.E. Thomas ◽  
K.L. Maloney ◽  
...  
Keyword(s):  
Phase Separation ◽  
Low Temperature ◽  
Analytical Method ◽  
Salt Solutions ◽  
Absolute Concentration ◽  
Cooling Process ◽  
X Ray ◽  
The Absolute ◽  
Analytical Procedures ◽  
Electrical Conductors

Although sections of frozen salt solutions have been used as standards for x-ray microanalysis, such solutions are less useful when analysed in the bulk form. They are poor thermal and electrical conductors and severe phase separation occurs during the cooling process. Following a suggestion by Whitecross et al we have made up a series of salt solutions containing a small amount of graphite to improve the sample conductivity. In addition, we have incorporated a polymer to ensure the formation of microcrystalline ice and a consequent homogenity of salt dispersion within the frozen matrix. The mixtures have been used to standardize the analytical procedures applied to frozen hydrated bulk specimens based on the peak/background analytical method and to measure the absolute concentration of elements in developing roots.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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