Search results for "CHEE"
showing 10 items of 332 documents
COVID-19 and the Dairy and Meat Supply Chain
2022
The Coronavirus health emergency and the lockdown adopted in Italy and many countries are head-hitting in the agricultural and agri-food sectors
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
Experimental and theoretical investigation of the stability of the monoclinicBaWO4-II phase at high pressure and high temperature
2010
In this work we report high-pressure (HP) and high-temperature (HT) ex situ and in situ experiments in ${\text{BaWO}}_{4}$. Starting from powder samples of ${\text{BaWO}}_{4}$, scheelite structure $(I{4}_{1}/a)$, we reached conditions of 2.5--5.5 GPa and 400--1100 K using a Paris-Edinburgh press. The quenched samples were characterized by x-ray diffraction and Raman measurements at ambient conditions. Depending upon the final $P\text{\ensuremath{-}}T$ conditions we found either the scheelite or the monoclinic ${\text{BaWO}}_{4}$-II $(P{2}_{1}/n)$ structure. We also performed HP-HT in situ Raman measurements in a single crystal of ${\text{BaWO}}_{4}$ using a resistive-heated diamond-anvil ce…
Bichat's fat-pad: correlations with some anthropometric parameters.
1997
SummaryThe primary aim of this investigation was to evaluate the relationship between Bichat's fat-pad volume, visualized by ultrasonography, and widely used anthropometric measurements, in 60 women and 13 men, ranging in weight from 57 to 124·5 kg. The body of Bichat's fat-pad was significantly correlated with all anthropometric parameters, although the correlation was much stronger with weight (r = 0·94, p < 0·0001, women; r = 0·85, p = 0·0003, men) and body mass index (BMI) (r = 0·94, p < 0·0001, women; r = 0·91, p < 0·0001, men).
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2017
<em>Listeria monocytogenes</em> is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocinlike inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven <em>in vitro</em> anti-<em>Listeria</em> activity, could provide an innovative approach to control <em>L. monocytogenes</em>; however, this application needs to be evaluated <em>in vivo</em>. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of <em>L. monocytogenes</em> in three different experimental trials. First, raw and UHT milk …
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese
2019
Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…
Sodium ions in model cheeses at molecular and macroscopic levels
2011
Chapitre suite à une communication à la '10th International Conference on the Application of Magnetic Resonance in Food Science' à Clermont-Ferrand (France), 13-15 septembre 2010.; International audience; The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand the in-mouth salt release. . . In this context, methods for the quantification of the bound fraction of…
Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mo…
2022
Abstract This study aimed to investigate natamycin's in vitro antifungal activity against Penicillium strains and determine its antifungal effect on Mozzarella cheese slices contaminated with P. commune. Besides, the residual content of natamycin in the samples was assessed during the storage. Natamycin was either sprayed on the cheese surface or incorporated into an edible hydroxyethylcellulose film at concentrations of 0, 0.25, 0.5, and 1 mg/dm2. Natamycin showed an antifungal effect against all Penicillium strains with MIC values ranging from 1.6 to 3.1 μg/mL and MFC values ranging from 12.5 to 200.0 μg/mL. Moreover, both applied techniques significantly (p ≤ 0.05) reduced the population…
PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.
2004
D . E R C O L I N I , G . M A U R I E L L O , G . B L A I O T T A , G . M O S C H E T T I A N D S . C O P P O L A . 2003. Aims: To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Methods and Results: Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates…
Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses
2012
The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …