Search results for " Cheese"
showing 10 items of 134 documents
Etude par spectroscopies de RMN 23Na, 31P et 1H : effets de la teneur en sel (NaCl) dans des matrices alimentaires
2008
The reduction of salt (NaCl) content in food has become a matter of public health. However, the multiple functions of salt in food make the reduction of its content difficult. The aim of this work was to demonstrate the applicability of NMR innovative techniques in order to characterise the mobility of sodium ions (distinction between ‘free’ and ‘bound’ sodium), to bring a better understanding of the role of salt in the organisation of the food matrix (in particular phosphorous molecules in dairy systems) and to study impact of salt on the mobility of aroma compounds. In a first step, the 23Na NMR study of iota-carrageenan gels validated the quantification of total sodium (Single-Quantum, S…
Interactions between Streptococcus thermophilus and thermophilic lactobacilli strongly affect its growth during pressing of swiss-type cheeses
2007
National audience
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
2014
The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese
2023
In this study, Caciocavallo Podolico Lucano (CPL) cheese was deeply characterized for its bacterial community, chemical composition and sensory aspects. The entire cheese making process (from milk collection to ripened cheese) was performed by strictly applying the traditional protocol for CPL production in four dairy factories (A–D) representative of the production area. The vat made of wood represents the main transformation tool for CPL cheese production and the biofilms hosted onto the internal surfaces of all vats analyzed in this study were dominated by lactic acid bacteria. Total mesophilic microorganisms present in bulk milk (4.7–5.0 log CFU/ml) increased consistently after contact …
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vasted…
2022
Abstract Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were i…
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE
In the last years, the consumers demanding foods with no chemical preservatives for food conservation, determined an interest by the food industries for the use of natural biopreservatives. Several essential oils from various plants and fruits have been characterized for their antibacterial activities in order to select new biopreservatives. The aim of this work was to evaluate the organoleptic effect of citrus essential oils to be applied in the processing of sheeps’ milk “Primo Sale” cheese and the inhibitory effect on the main bacterial pathogens of dairy interest. In order to better evaluate the antibacterial effect, the first approach was based on pasteurized milk, in view of the futur…
Pecorino Siciliano DOP; Vastedda della valle del Belice DOP
2016
The author gives a description of two Sicilian PDO cheeses: "Pecorino Siciliano" and "Vastedda della valle del Belice"
Effect of the wooden vats on traditional cheese characteristics
2017
Wooden vats have been used for centuries to collect and transform milk by farmers and cheesemakers all over the world. Nowadays, the tree species mostly used to this purpose are Douglas fir and chestnut. The use of wooden vats is mandatory for the production of all PDO Sicilian cheeses, such as Ragusano, Pecorino Siciliano, Piacentinu Ennese and Vastedda della valle del Belìce. In the last years, the wooden vats have been deeply explored for the microbiological characteristics and they are covered by biofilms mainly represented by lactic acid bacteria (LAB) entrapped in a polysaccharide matrix. These microbial associations do not include pathogenic species. Up to date, there are no studies …
Dairy ewes fed with fresh citrus by-product feedstuff: the effect on Vastedda cheese characteristics
2011
DETERMINAZIONE DI PARAMETRI CHIMICI MEDIANTE TECNOLOGIA NIR (FOODSCAN™ DAIRY ANALYSER) IN CAMPIONI DI FORMAGGIO “CACIOCAVALLO PALERMITANO"
2012
The aim of the study was to evaluate the “Global Cheese” calibration for FoodScan ™ Dairy Analyser by Foss to determination chemical and nutritional characteristics of “Caciocavallo Palermitano” cheese: fat, protein, chloride, total solids and humidity. A total of 42 samples of “Caciocavallo Palermitano” were analyzed by two methods: FoodScan™ and the official chemical methods. The statistics used for the comparison of the methods showed a more than good capacity of analysis of the NIT method. Therefore FoodScan ™ is a valuable tool to support the activities of analysis of dairy products.