Search results for "CHEE"
showing 10 items of 332 documents
Ab initio study of the mechanical and electronic properties of scheelite-type XWO4(X = Ca, Sr, Ba) compounds
2017
The structural, mechanical, and electronic properties of scheelite-type CaWO4, SrWO4, and BaWO4 have been investigated using density-functional theory (DFT) within the generalized-gradient approximation (GGA). In particular, we have studied the effect of pressure in the crystal structure, elastic constants [Formula: see text], elastic moduli ([Formula: see text], [Formula: see text] and [Formula: see text]), and elastic anisotropy. We have also investigated the band structure of the three studied compounds and the effect of pressure in their electronic bandgap. The obtained results compare well with experimental results regarding the high-pressure (HP) behavior of the crystal structure. Th…
Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment
2015
Sheep milk production in summer can lead to a diversification of milk products and to a more regular product distribution in the market throughout the year. However, in Mediterranean countries small ruminant production cycles are subjected to seasonal variations in forage resources. During summer, a key period for out of season production systems, nutrition plays a fundamental role in regulating the quantity and quality of milk production. In this review, feeding strategies and techniques that could be applied for out of season production in dairy ewes under different Mediterranean conditions are described for intensive, pasture-based and mixed systems. The most common feeding strategies us…
Portugal flüchtet sich in die Arme der EU. Welche Funktion erfüllen Metapher und Metonymie im wirtschaftlichen Diskurs der Massenmedien?
2014
International audience
Microbial diversity of traditional Sicilian cheeses
2017
Traditional Sicilian cheeses are manufactured in small size farms with raw milk from animals of indigenous breeds and without the addition of starter cultures. In order to transform milk into cheese, the presence of lactic acid bacteria (LAB) is required. The main sources of desirable LAB are generally the milk, the rennet, the equipment used during processing and the dairy environment. In the last years, the microbial characterisation of traditional Sicilian cheeses, such as Caciocavallo Palermitano, Protected Designation of Origin (PDO) Pecorino Siciliano and PDO Vastedda della valle del Belìce have been the object of different studies conducted by our research group. To this purpose, the…
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese
2017
This study aimed to describe the effects of refrigerated storage up to 180 days on microbiological, chemical, physical, and sensory characteristics of a PDO ewes’ raw milk stretched cheese. To this aim, a total of 224 cheeses were manufactured in four consecutive production weeks, and series of 32 of them were examined before packaging and after 15, 30, 60, 90, 120, and 180 d of storage at 4 ± 2 °C in the dark, respectively. Lactic acid bacteria cocci displayed the highest levels (7.8 Log CFU*g−1) during early storage and decreased progressively over time (7.4 Log CFU*g−1), while the opposite trend was observed for lactic acid bacteria rods (from 6.5 to 7.3 Log CFU*g−1). TMC and enterocci s…
The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food
2015
Twenty-six yeasts from different genera were investigated for their ability to metabolize biogenic amines. About half of the yeast strains produced one or more different biogenic amines, but some strains of Debaryomyces hansenii and Yarrowia lipolytica were also able to degrade such compounds. The most effective strain D. hanseniii H525 metabolized a broad spectrum of biogenic amines by growing and resting cells. Degradation of biogenic amines by this yeast isolate could be attributed to a peroxisomal amine oxidase activity. Strain H525 may be useful as a starter culture to reduce biogenic amines in fermented food.
Quality evaluation of cheese from raw or pasteurized milk of ewes grazing sulla forage (Hedysarum coronarium L.) for different daily time
2009
Pasteurization is the more effective method for eliminating pathogens contaminating milk. However, the high temperature of pasteurization destroys either pathogens or lactic endemic flora, this latter involved in cheese ripening, thus impairing the development of sensory properties of cheese. It was previously observed that longer permanence at pasture allows the ewes to spend more time for eating; accordingly, ewes increase feed intake and milk yield. Aim of this experiment was to evaluate the effect of the prolongation of ewes daily grazing from 8 to 24 h and the effect of the milk pasteurization process on milk and cheese quality, with particular regard on fatty acid (FA) composition. In…
Effects of transcutaneous electrical nerve stimulation on pain after impacted third molar surgery.
2018
Background The aim of this study was to assess the therapeutic effects of Transcutaneous Electrical Nerve Stimulation (TENS) on pain after the impacted third molar surgery. Material and Methods The study was carried out on 30 patients attending the outpatient department of the oral and maxillofacial surgery. Both sides’ impacted mandibular third molars were taken into consideration, and a total of 60 impacted third molars were undergone surgical extraction. After the first surgery, patients were given analgesic, antibiotics, and mouthwash as a routine treatment procedure. Following the second surgery, TENS was applied over the painful area of the cheek for patients in addition to routine tr…
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
2014
A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…
Biogas yield from Sicilian kitchen waste and cheese whey
2013
The aim of this study is to determine the chemical composition of kitchen waste and cheese whey, as well as the biogas yield obtained from the Anaerobic Digestion (AD) tests of these two raw materials. Since the separated waste collection is performed in the town of Marineo (Palermo), a sample of kitchen waste, different from food industry one and included in the Organic Fraction of Municipal Solid Waste (OFMSW), was collected from the mass stored at the households of this town. Moreover, a sample of cheese whey was collected in a Sicilian mini dairy plant, where sheep milk is processed. This investigation was carried out inside laboratory digesters of Aleksandras Stulginskis University (Li…