Search results for " Cheese"

Fast detection of bovine milk in Rocquefort cheese with phastsystem by gel isoelectric focusing and immunoblotting

1992

.Summary - A fast procedure for the detection of bovine milk in Roquefort cheese is described. It is based on the separation by rapid isoelectric focusing on Phasteysterne apparatus of 12-caseinsfrom the milk of the 2 species. The presence of bovine milk is also confirmed by the detection in the electrophoretic pattern of a ~-casein derived peptide from bovine milk, during cheese ripening, identified by immunoblotting. By using Ihis procedure, levels of bovine milk as low as 5% were easily delecled in Roquefort cheese ripened for a period varying from 10 days to 5 months.

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

2011

International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses d…

Determination of taste-active compounds of a bitter camembert cheese by omission tests

2001

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…

Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

2005

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

2011

The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules

2022

Sulla is a tanniferous legume species largely used as fresh or preserved forage in the ruminants’ diets. Due to its content in polyphenols with antioxidant activity, especially condensed tannins (CT), fresh sulla forage (FSF), when eaten by ruminants, is able to enrich animal products with antioxidant molecules and polyunsaturated fatty acids (PUFA) that are beneficial for consumers’ health. Dehydration represents a valid alternative to haymaking to preserve these properties also in periods when FSF is unavailable. In this research, the effects of ewes’ diets based on sulla hay (SH), pelleted dehydrated sulla forage (DSF) or FSF were evaluated on cheese physico-chemical tr…

Effetti del pascolamento della sulla e/o della loiessa per 8 o 24 ore sul comportamento alimentare e sulla produzione lattiero-casearia di pecore Com…

2008

This experiment aimed to examine the effects of the utilization of monocultures of ryegrass (R), sulla (S) or both of them (RS), and the prolongation of daily grazing from 8 h (8:00-16:00) to 24 h, evaluating behaviour, selectivity, intake and milk and cheese production of ewes at pasture. The experiment involved 42 Comisana ewes averaging 146±55 days in milk, divided into 6 homogeneous groups which, since 19th April for 42 days, continuously grazed under a stocking rate of 34 ewes/ha. Ewes involving in eating activity were higher in R and for 24-h grazing, in relation to lower intake rate. RS ewes reduced eating time and increased lying activity. During daytime, the eating gradually decrea…

The influence of somatic cell count on sheep milk composition and cheese-making properties

2005

Somatic cell count (SCC) is an important tool for monitoring intramammary infections in dairy cows. However, systematic generalization of this decision rule is not easy in small ruminants. Determination of SCC in sheep milk is important for the processors of milk (indicator of quality), for breeders (mastitis indicator) and could be useful for selection as well. SCC value can be affected by some non-infective factors such as breed, stage of lactation, parity, type of lambing, type of milking, etc. (Bergonier et al., 1994), as well the health status of the udder (Fruganti et al., 1985; Ranucci et al., 1988). In addition, EC Directive 92/46, which regulates the production and commercialisatio…

Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy).

The production of artisanal Sicilian cheeses is generally carried out with wooden equipment. For centuries, wood has been the main material used in cheese making due to its availability, low cost and resistance over time. Among dairy wooden equipment, the wooden vat used for milk curdling plays a role of paramount importance to inoculate the bulk milk with desired lactic acid bacteria (LAB) responsible for the acidification of the curd. In the last few years, the biofilms associated to these containers have been object of study of different research groups, mainly Italian and French, but so far, very little is known about the microbiological characteristics of the wooden shelves used for ch…

Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses

2012

International audience; The objective of the present work is to demonstrate the interest and the feasibility of the measurement of NaCl concentrations in soft cheeses and in particular an in vitro digestion process by the use of chemical sensors. The analyzed matrices were the commercial Italian mozzarella cheeses and domestic cheese base models. The classification of mozzarellas was performed according to their salinity, while the breakdown of cheese base models has been followed both at initial steps of digestion in artificial mouth dispositive mimicking the oral sphere and in a gut-imitating digester (TIM-1). During the breakdown of soft cheese in the digester, the estimated values for N…