Search results for "CHEESE"
showing 10 items of 241 documents
Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive pa…
1995
A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …
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…
A melanocortin 1 receptor (MC1R) gene polymorphism is useful for authentication of Massese sheep dairy products
2011
Massese is an Italian sheep breed, with black or grey coat colour, mainly reared in the Tuscany and Emilia Romagna regions. Recently, the emerging interests in this breed have resulted in the production of Pecorino cheese obtained with only Massese milk. In order to be profitable, this marketing link between Massese breed and its products should be defended against fraudsters who could include milk of other sheep breeds or cow milk in Massese labelled productions. To identify the genetic factors affecting coat colour in sheep, we have recently analysed the melanocortin 1 receptor (MC1R) gene and identified several single nucleotide polymorphisms (SNPs). In this work, as a first step to set …
Solid cheese consumption: Quantification of oral coating
2011
International audience; Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtai…
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
2017
This advance article is part of themed collection: Structure & Sensory.; International audience; The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to …
Live nativity and brucellosis, Sicily.
2006
To the Editor: Worldwide, brucellosis remains a major zoonosis and an important cause of travel-associated illness (1). Brucellosis is transmitted to humans through the consumption of infected, unpasteurized, animal-milk products; direct contact with infected animal parts; or inhalation of infected aerosolized particles. We report an outbreak of brucellosis in a small village of the Ionic coast of Messina province (eastern Sicily). In 2003, health authorities in the Messina province were notified of 29 cases of brucellosis; 18 of the patients were members of 9 different families. All patients had observed a Nativity pantomime that used live animals and was organized by the local population.…
Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese
2002
Use of electromyography (EMG) to monitor mastication is a relatively new concept in assessing food physical and sensory properties. Although expert assessment of cheese characteristics is widely used, the effect of training in sensory analysis on mastication patterns, as assessed using EMG is not well known. Nine samples of the same Mahon cheese (60 days ripening) were given to 24 subjects (8 experts, 16 untrained) and EMG recorded for each chewing sequence. Three samples were tested in a single session by each subject, and three sessions carried out on different days. EMG was recorded from four masticatory muscles for each subject. From EMG records the following was extracted: number of ch…
Diet and risk of seromucinous benign ovarian cysts
2003
Abstract Objective : To analyze the relation between selected dietary indicators and the risk of seromucinous benign ovarian cysts. Study design : We used data from a case–control study on risk factors for benign ovarian cysts conducted in Italy between 1984 and 1994. Cases included 225 women with a histologically confirmed diagnosis of benign seromucinous ovarian neoplasm dating back no more than 2 years. Controls were 450 women below the age of 65 years admitted for acute non-gynecological, non-hormonal, non-neoplastic conditions. Results : Women with seromucinous cysts reported more frequent consumption of beef and other red meat and cheese and less frequent consumption of green vegetabl…
Occurrence of aflatoxins in feedstuff, sheep milk and dairy products in Western Sicily
2003
Samples of feedstuffs (15), milk (40), and cheese (30) coming from sheep and dairy farms (23) or market in WesternSicily were analyzed for their respective content of aflatoxin B1 (AFB1) and M1 (AFM1) to evidence any possible indirectmycotoxin contamination risk to the consumer. Analyses using HPLC and fluorescence detection were performed afterimmunoaffinity column sample extraction and cleanup; AFM1 was detected in 30% of the milk samples at levels rangingfrom 4 to 23 ng/l and in 13% of the cheeses from 21 to 101 ng/kg; in the feed the AFB1 ranged from None of the contaminated samples exceeded the legal limits set down by the European Union for milk (50 ng/l) and feed(5 μg/kg ), or tha…
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…