Search results for "CHEE"

Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.

2020

Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…

Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture

2007

International audience; This study investigated the use of microelectrodes to continuously and simultaneously monitor pH and redox potential (Eh) gradients in Camembert cheeses from the rind to the core, as a function of ripening time (15 and 35 days). Cheeses were shown to be heterogeneous throughout their mass. An Eh gradient existed from the rind to the core. The surface was oxidizing (+330 to +360 mV) and the core was reducing and became more so in the course of ripening (−300 to −360 mV). A relationship between firmness and Eh was shown. pH gradients were in line with those previously described in the literature and related to ammonium and lactate gradients. Gradients evolved from the …

Brachyodonty and hypsodontyin some Palaeogene Eurasiatic Lagomorphs

1977

Abstract Palaeogene Eurasiatic lagomorphs show more or less different degrees and kinds of brachiodonty and hypsodonty in the cheek teeth. No fully brachyodont lagomorphs are known up to the present. The probably Paleocene Mimolagus from Western Kansu shows the less advanced stage against partial hypsodonty in the upper cheek teeth. Partial hypsodonty is more advanced in the late Eocene Mongolian genera Shamolagus, Gobiolagus and Lushilagus. Roots, however, are still well developed in the cheek teeth. Some recent discoveries from earlier Oligocene sites in France and Germany seem to represent a comparable degree of hypsodonty. The Asiatic Oligocene Desmatolagus is partiallyhypsodont with ro…

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 …

Influence of cheese composition on the aroma content, release and perception

2022

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…