Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization1

1975 ◽  
Vol 38 (2) ◽  
pp. 78-83 ◽  
Author(s):  
JANEP. JENSEN ◽  
G. W. REINBOLD ◽  
C. J. WASHAM ◽  
E. R. VEDAMUTHU
Keyword(s):  
Fatty Acid ◽  
Citric Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Cheddar Cheese ◽  
Gas Production ◽  
Lower Content ◽  
Biochemical Effects ◽  
Neutral Compounds

Eight lots of Cheddar cheese were manufactured to determine the microbiological response and biochemical effects of two strains each of Streptococcus faecalis and Streptococcus durans used as supplemental starters in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese manufactured with the lactic starter only and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures (7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine environmental effects on the cheeses. Cheeses manufactured with S. faecalis had a somewhat lower content of free fatty acids than did control cheeses, possibly because of early conversion of acids to neutral compounds. Cheeses manufactured with S. durans showed a fluctuating, but consistent, free fatty acid content among treatments, with overall amounts being greater than in the control cheeses or in cheeses made with S. faecalis. Cheeses cured at 12.8 C showed greater free fatty acid liberation, but the effects of early cooling rates were not significant. Citric acid in cheeses made with S. faecalis and in control cheeses was utilized most rapidly in 30 days at 12.8 C and extending to 60 days when cured at 7.2 C, after which no more breakdown seemed to occur. Cheeses made with S. durans 9–20 followed approximately the same pattern although some utilization took place between 90 and 180 days. In cheeses made with S. durans 15–20, however, citric acid utilization was continuous up to 180 days, and in cheeses cured at 12.8 C, citric acid was nearly depleted at 180 days. Cheeses made with S. durans 15–20 and cured at 12.8 C exhibited excessive gas production.

Role of Enterococci in Cheddar Cheese: Organoleptic Considerations1

1975 ◽  
Vol 38 (3) ◽  
pp. 142-145 ◽  
Author(s):  
JANE P. JENSEN ◽  
G. W. REINBOLD ◽  
C. J. WASHAM ◽  
E. R. VEDAMUTBU
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Citric Acid ◽  
Free Fatty Acid ◽  
Cheddar Cheese ◽  
Streptococcus Faecalis ◽  
Growth And Survival ◽  
Respective Control ◽  
Significant Difference

Eight lots of Cheddar cheese were manufactured with two strains each of Streptococcus faecalis and Streptococcus durans and subjected to combinations of two early cooling treatments (air vs. brine cooling) and two curing temperatures (7.2 and 12.8 C). The enterococcus cultures were used as supplemental starters in combination with a commercial lactic culture. These cheeses were analyzed for microbiological growth and survival, proteolysis, lactic acid development, free fatty acid appearance, and citric acid utilization—each being compared with a control cheese made without enterococci. Results were presented in three previous articles. This series is concluded with the results of organoleptic ana1ysis of the cheeses. Cheeses made with S. faecalis were either comparable to or less desirable than their respective control cheeses. Those made with S. durans, however, were in all instances more desirable than their controls. Cheeses cured at 7.2 C were always given the better scores, but there was no statistically significant difference between air- and brine-cooled cheeses.

Free fatty acid content of cacao beans infested with storage fungi

1973 ◽  
Vol 21 (4) ◽  
pp. 665-670 ◽  
Author(s):  
Arthur P. Hansen ◽  
Ronald E. Welty ◽  
Rong-Sen Shen
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Storage Fungi

Pulsed Infrared Roasting of Groundnuts and its Quality

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Sanjeet Kumar ◽  
Sukumar Debnath ◽  
Umesh H Hebbar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Product Quality ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Central Composite Rotatable Design ◽  
The Stability ◽  
Central Composite ◽  
Sand Roasting

The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.

Regulation of free fatty acid metabolism by insulin in humans: role of lipolysis and reesterification

2006 ◽  
Vol 263 (6) ◽  
pp. E1063-E1069 ◽  
Author(s):  
P. J. Campbell ◽  
M. G. Carlson ◽  
J. O. Hill ◽  
N. Nurjhan
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Metabolism ◽  
Insulin Dose ◽  
Healthy Humans ◽  
Constant Rate ◽  
Free Fatty Acid Metabolism ◽  
Plasma Ffa ◽  
Maximal Suppression

The regulation of lipolysis, free fatty acid appearance into plasma (FFA R(a)), an FFA reesterification and oxidation were examined in seven healthy humans infused intravenously with insulin at rates of 4, 8, 25, and 400 mU.m-2.min-1. Glycerol and FFA R(a) were determined by isotope dilution methods, and FFA oxidation was calculated by indirect calorimetry or by measurement of expired 14CO2 from infused [1-14C]palmitate. These measurements were used to calculate total FFA reesterification, primary FFA reesterification occurring within the adipocyte, and secondary reesterification of circulating FFA molecules. Lipolysis, FFA R(a), and secondary FFA reesterification were exquisitely insulin sensitive [the insulin concentrations that produced half-maximal suppression (EC50), 106 +/- 26, 91 +/- 20 vs. 80 +/- 16 pM, P = not significant] in contrast to insulin suppression of FFA oxidation (EC50, 324 +/- 60, all P < 0.01). The absolute rate of primary FFA reesterification was not affected by the increase in insulin concentration, but the proportion of FFA molecules undergoing primary reesterification doubled over the physiological portion of the insulin dose-response curve (from 0.23 +/- 0.06 to 0.44 +/- 0.07, P < 0.05). This served to magnify insulin suppression of FFA R(a) twofold. In conclusion, insulin regulates FFA R(a) by inhibition of lipolysis while maintaining a constant rate of primary FFA reesterification.

Influence of free fatty acid content on the oxidative stability of red palm oil

RSC Advances ◽  
2016 ◽  
Vol 6 (103) ◽  
pp. 101098-101104 ◽  
Author(s):  
Antonella De Leonardis ◽  
Francesca Cuomo ◽  
Vincenzo Macciola ◽  
Francesco Lopez
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oxidative Stability ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Red Palm Oil

A multi-technique approach used for the characterization of the oxidative stability of red palm.

scholarly journals Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
E. Ghanbari Shend ◽  
D. Sivri Ozay ◽  
M . T. Ozkaya ◽  
N. F. Ustunelc
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Processing Unit ◽  
Uv Absorbance

In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.

scholarly journals Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Trade Mark ◽  
Cooking Oil ◽  
Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten  34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

Sign in / Sign up

Export Citation Format

Share Document