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Colombia es un país que consume productos lácteos, en este caso específico el queso, de manera habitual, de tal forma que las personas demandan diferentes tipos de quesos y cada región tiene un consumo específico de cada producto. Hace parte de la canasta básica de los colombianos y es un producto que tanto su producción como su consumo está en aumento a nivel nacional e internacional. El modelo de negocio que se plantea toma en consideración todas las variables claves relacionadas con la descripción del servicio y el producto de un plan de negocio, presentando una propuesta de valor e identificando elementos que son clave para así desarrollar todas las estrategias operativas y de mercado para la viabilidad del negocio. Se realizarán análisis financieros, los cuales muestran una viabilidad y favorabilidad los primeros 5 años proyectados, concluyendo así que la implementación del negocio es recomendada para los dueños o inversionistas de la empresa., Colombia is a country that consumes dairy milk based products, in this specific case cheese on a regular basis, they demand different types of cheese and each region has a specific consumption of each product. Cheese is part of the basic basket of colombians consumption, also its a product that botch its production and its consumption is increasing nationally and internationally talking. The business model that is proposed to be considered in this case, the approach of all the key variables related to the description of the service and the product, the value proposal identified are key for the development of all operational and market strategies for the viability of the business. Financial analyzes are carried out, which show a viability and favorability for the first five years projected, we can conclude that the implementation of this business model is highly recommended for the owners or investors of the company.

Locally produced cheese samples were investigated for the concentrations of certain major chemical elements, Ca, Na, and K as well as heavy metals; Cr, Cu, Fe, Ni, Pb, and Zn. Samples of cheese were collected randomly from inhibitors at southern Iraqi marshland, Al-Hammar Marsh, first cut into small pieces, freeze dried, crushed and a certain amount was weighted and wet digested by 3:1 acid mixture of HNO3:HCl. After complete digestion , samples were poured in to 50 ml volumetric flask and volume completed to 50 ml by distilled water and divided into two 25 ml portions, one used for the determination of major elements, Ca, Na, and K by adopting Flame photometric technique, and the other portion used for the determination of heavy metals, Cr, Cu, Fe, Ni, Pb, and Zn by adopting the Atomic Absorption Spectrophotometry. Levels recorded for Ca, Na, and K were in the order Na > Ca > K. Values recorded for Ca ranged between 27.24 – 46.67 mg/g, for Na ranged 42.21 – 69.34 mg/g being the highest, while K the lowest ranged 8.76 – 32.85 mg/g. On the other hand levels of heavy metals recorded were lower than major ions, the lowest for Pb ranged ND-2.6074 ?g/g and moderate for Cr, Cu, and Ni ranged ND -3.536 ?g/g, 1.20 - 6.68 ?g/g, and 0.61 - 2.245 ?g/g respectively, while Fe and Zn recorded the higher values ranged 18.93 - 64.76 ?g/g and 43.94 – 59.33 ?g/g respectively.

Diverse and widespread populations of bacteriophages infect and co-evolve with their bacterial hosts. Although the process of host recognition and infection occurs within microbiomes, the molecular mechanisms underlying host-phage interactions within the context of a community remain poorly studied. The biofilms, or rinds, of cheese, contain taxonomically diverse microbial communities that follow reproducible growth patterns and can be manipulated under laboratory conditions. Our lab has previously used a model Brie community to demonstrate specific microbe-microbe interactions occurring within a community. Using this system, we are investigating how host-phage interactions and co-evolution influence other community members, and vice versa. The work outlined here described our efforts to use cheese as a model for studying phage-microbe interactions by identifying and characterizing a tractable host-phage pair co-occurring within this system. We successfully isolated lytic bacteriophage TS33 that kills Hafnia strain JB232, a member of a model Brie community. TS33 is easily propagated in the lab and naturally co-occurs in the cheese with its Hafnia host and other members of the Brie community, rendering it a prime candidate for the study of host-phage interactions. We used Random Barcode Transposon Sequencing (RB-TnSeq) experiments to identify candidate host factors that contribute to TS33 infectivity, many of which are critical to the integrity of the lipopolysaccharide (LPS) layer of the host cell. Notably, disruption of these genes results in decreased susceptibility to infection by phage TS33, while simultaneously exhibiting a significant negative effect on the fitness of Hafnia strain JB232 in the presence of its fungal partners, Geotrichum candidum and Penicillium camemberti. Therefore, LPS mutations may have pleiotropic effects on the interactions between JB232 and the rest of the Brie community. Ongoing and future studies aim to unearth the molecular mechanism

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese

The composition of acid whey makes it less usable, and it is an environmental and technical problem. This research aims to estimate the physicochemical characteristics of the doble crema cheese acid whey, from nine factories in the municipality of Belén in Boyacá. Laboratory methods were validated using the Lactoscan analyzer determinations and comparing them with reference methods. Accuracy was expressed in terms of relative error (% Edet) and f- and p-values; then, correlation curves were elaborated. To perform the physicochemical characterization of whey, fat, Solids-Not-Fat (SNF), protein, lactose, pH, total ash, calcium, density, and acidity were determined. The statistic of the comparison between analysis methods showed low percentages of relative error, there were no significant differences, and they had correlation coefficients greater than 0,8. The results of the physicochemical characterization showed differences in the content of protein, SNF, lactose, fat, ash, calcium, acidity, and pH. Each manufacturer has a manufacturing process for cheese and whey. There were no statistical differences for SNF, density, lactose, fat, ash, and pH within each company. However, there were differences between protein and acidity, even though companies work with the same quality of raw material and processing, there are deficiencies in the coagulation, drainage, and conservation of the whey. The analyzed acid whey is a good source of protein, calcium, lactose and has low fat content, which is attractive for manufacturing food products., La composición del lactosuero ácido hace que sea menos aprovechable y lo convierte en un problema ambiental y técnico. El objetivo de esta investigación consistió en estimar las características fisicoquímicas del lactosuero ácido producto del proceso de elaboración del queso doble crema de nueve empresas del municipio de Belén en Boyacá. Se llevó a cabo una validación de métodos de laboratorio entre las determinaciones obtenidas del equipo analizador Lactoscan y los métodos de referencia. La exactitud se expresó en términos de error relativo (% Edet), la precisión mediante valor f y p, y se elaboraron curvas de correlación. Para la caracterización fisicoquímica de los lactosueros se determinó el contenido de grasa, SNG, proteína, lactosa, pH, cenizas totales, calcio, densidad y acidez. El análisis estadístico de la comparación entre métodos de análisis arrojó bajos porcentajes en el error relativo, no hubo diferencias significativas y se encontraron coeficientes de correlación mayores a 0,8. Los resultados de la caracterización fisicoquímica arrojaron diferencias para el contenido de proteína, SNG, lactosa, grasa, cenizas, calcio, acidez y pH. Cada empresa elabora el queso y el suero de manera diferente, en ellas no se registraron diferencias estadísticas para SNG, densidad, lactosa, grasa, cenizas y pH, pero sí para proteína y acidez. Esto se debe a que trabajan con la misma calidad y procesamiento de la materia prima, pero hay falencias en la coagulación, desuere y conservación del suero. Los lactosueros ácidos analizados son buena fuente de proteína, calcio, lactosa y tienen bajos contenidos de grasa, lo que los hace atractivos para la elaboración de productos alimenticios.

Il riassunto è pubblicato sia in inglese sia in italiano, nei rispettivi libri degli abstracts online, reperibili nel sito internet del XXVII CNIE (Libro degli Abstracts; Book of Abstracts), a pag. 322 di ciascun volume. Per i riassunti, si rimanda a quelli.

Background Evidence on associations between dairy consumption and incident prediabetes is inconsistent. One potential explanation for heterogeneity is that health behavior and food intake covary with the consumption of various high-fat and low-fat dairy types. Objective The objective was to investigate the associations of total dairy and dairy types with incident prediabetes and to assess how dairy intake is linked with metabolic risk factors, lifestyle behaviors, and foods, as potential explanations for these associations. Methods Overall, 74,132 participants from the prospective population-based Lifelines study were included (mean age, 45.5 ± 12.3 y; 59.7% female). Baseline dairy intake was measured using a validated food frequency questionnaire. Prediabetes at follow-up was defined based on the World Health Organization/International Expert Committee criteria as fasting plasma glucose of 110–125 mg/dL or glycated hemoglobin concentrations of 6.0%–6.5%. Associations were analyzed using Poisson regression models adjusted for social demographics, lifestyle behaviors, family history of diabetes, and food group intake. Interconnections were assessed with mixed graphical model networks. Results At a mean follow-up of 4.1 ± 1.1 y, 2746 participants developed prediabetes (3.7%). In regression analyses, neutral associations were found for most dairy types. Intake of plain milk and low-fat milk were associated with a higher risk of prediabetes in the top compared with bottom quartiles (relative risk [RR]: 1.17; 95% confidence interval [CI]: 1.05, 1.30; P-trend = 0.04 and RR: 1.18; 95% CI: 1.06, 1.31; P-trend =0.01). Strong but nonsignificant effect estimates for high-fat yogurt in relation to prediabetes were found (RR servings/day: 0.80; 95% CI: 0.64, 1.01). The network analysis showed that low-fat milk clustered with energy-dense foods, including bread, meat, and high-fat cheese, whereas high-fat yogurt had no clear link

Milk and dairy products can be affected by a series of chemical modifications induced by non-enzymatic browning and discoloration phenomena. In food science, non-enzymatic browning is also known as Maillard reaction and generates several classes of metabolites, potentially affecting the product's final quality. On the other hand, a pink/brown discoloration results in the potential rejection of a dairy product with a consequential economic loss to producers. Therefore, in this mini-review, we provide a comprehensive understanding of non-enzymatic browning and discoloration occurring in dairy products, by focusing on the broad spectrum of browning-associated metabolites. Within this scenario, omics approaches based on metabolomics and proteomics technologies become essential to provide more insights of the occurring chemical modifications. In addition, the potential researches in the future are also discussed. An updated and concise overview of the most recent metabolomics and proteomics-based findings evaluating the non-enzymatic browning and pink discoloration of dairy products was carried out, providing also constructive insights and inspiration for future studies on cheese browning.

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

In this study, a comprehensive screening and identification process to pinpoint lactic acid bacteria (LAB) strains capable of enhancing gel firmness and elevating the flavor profile in pea protein-based protein gels was conducted, aiming to demonstrate how tailored starter cultures for specific applications can provide high-quality sensory attributes in fermented plant-based cheese. Thirteen single strains were selected from a poll of 90 different LAB based on their acidification performance, contribution to gel firmness, removal of off-flavors and production of dairy-associated volatile organic compounds. They were combined in 64 different blends of five strains each and screened again for the same parameters. Fast acidifying strains were prioritized for food preservation reasons to inhibit undesirable spoilage. Fermentation of pea protein emulsions with Streptococcus thermophilus, Lactobacillus, and Lactococcus blends resulted in a significant reduction in volatile organic compounds associated with beany and green off-flavor, a production of dairy-associated compounds, and satisfactorily contributed to gel firmness.

Industrial-scale production of recombinant proteins for food products may become economically feasible but correct post-translational modification of proteins by microbial expression systems remains a challenge. For efficient production of hybrid products from bovine casein and recombinant casein, it is therefore of interest to evaluate the necessity of casein post-translational phosphorylation for the preparation of hybrid casein micelles and study their rennet-induced coagulation. Our results show that dephosphorylated casein was hardly incorporated into artificial casein micelles but was capable of stabilising calcium phosphate nanoclusters with an increased size through adsorption on their surface. Thereby, dephosphorylated casein formed larger colloidal particles with a decreased hydration. Furthermore, the presence of increasing amounts of dephosphorylated casein resulted in increasingly poor rennet coagulation behaviour, where dephosphorylated casein disrupted the formation of a coherent gel network by native casein. These results emphasise that post-translational phosphorylation of casein is crucial for their assembly into micelles and thereby for the production of dairy products for which the casein micelle structure is a prerequisite, such as many cheese varieties and yoghurt. Therefore, phosphorylation of future recombinant casein is essential to allow its use in the production of animal-free dairy products.

Prospective studies have failed to establish a causal relationship between animal fat intake and cardiovascular diseases in humans. Furthermore, the metabolic effects of different dietary sources remain unknown. In this four-arm crossover study, we investigated the impact of consuming cheese, beef, and pork meat on classic and new cardiovascular risk markers (obtained from lipidomics) in the context of a healthy diet. A total of 33 young healthy volunteers (23 women/10 men) were assigned to one out of four test diets in a Latin square design. Each test diet was consumed for 14 days, with a 2-week washout. Participants received a healthy diet plus Gouda- or Goutaler-type cheeses, pork, or beef meats. Before and after each diet, fasting blood samples were withdrawn. A reduction in total cholesterol and an increase in high density lipoprotein particle size were detected after all diets. Only the pork diet upregulated plasma unsaturated fatty acids and downregulated triglycerides species. Improvements in the lipoprotein profile and upregulation of circulating plasmalogen species were also observed after the pork diet. Our study suggests that, within the context of a healthy diet rich in micronutrients and fiber, the consumption of animal products, in particular pork meat, may not induce deleterious effects, and reducing the intake of animal products should not be regarded as a way of reducing cardiovascular risk in young individuals., Funding agency:The Norwegian Agriculture Agency 281297

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

For sample preparation prior to mineral analysis, microwave digestion (~2 h) is quicker and requires lower acid volume as compared to dry (6–8 h) and wet digestion (4–5 h). However, microwave digestion had not yet been compared systematically with dry and wet digestion for different cheese matrices. In this work, the three digestion methods were compared for measuring major (Ca, K, Mg, Na and P) and trace minerals (Cu, Fe, Mn and Zn) in cheese samples using inductively coupled plasma optical emission spectrometry (ICP-OES). The study involved nine different cheese samples with moisture content varying from 32 to 81% and a standard reference material (skim milk powder). For the standard reference material, the relative standard deviation was lowest for microwave digestion (0.2–3.7%) followed by dry (0.2–6.7%) and wet digestion (0.4–7.6%). Overall, for major minerals in cheese, strong correlation was observed between the microwave and the dry and wet digestion methods (R2 = 0.971–0.999), and Bland–Altman plots showed best method agreement (lowest bias), indicating the comparability of all three digestion methods. A lower correlation coefficient, higher limits of agreement and higher bias of minor minerals indicate possibilities of measurement error.

Cheese is considered a perishable food that is affected by microorganisms, and due to the properties of nanomaterials that have antimicrobial activity, they have been used synergistically with plant extracts in inhibiting the action of microorganisms that cause cheese spoilage. In this study, TiO2 (Titanium dioxide) nanoparticles were synthesized using Thymus vulgaris leaves extract (TVLE) . Atomic Force Microscopywas used to investigate Titanium dioxide/ TVLE nanoparticles characterize, which improved the regular spherical shape and granular distribution of nanoparticles with a particle size of 13 nm . The results showed that the minimum inhibitory concentration (MIC) of Titanium dioxide was at a concentration of 4 mg/ml and 80 mg/ml for TVLE, while it was 2 + 20 mg /ml for Titanium dioxide and TVLE .The inhibitory effect increased against Brucella melitensis recorded 12 mm when mixing Titanium dioxide and TVLE, compared with the inhibitory effect of Titanium dioxide, which recorded 10.5 mm and TVLE, with an inhibition diameter 8.1 mm. The effect of using titanium particles and thyme leaves’ extract was studied alone at a concentration of 4 mg/ml and 80 mg/ml and also when mixed in the microbial properties and pH of white soft cheese samples, which were prepared in the laboratory and contaminated with Brucella melitensis at refrigerated storage conditions (5Cº) for 21days. The effect of the synergism relationship between TiO2 / TVLE significantly reduced the total number of microorganisms in samples contaminated and uncontaminated with B. melitensis. Adding titanium dioxide and TVLE at concentrations of 4 and 80 mg/ml contributed significantly to maintaining the pH level during the storage period compared with the control group.

In food, bacteria carrying antibiotic resistance genes could play a prominent role in the spread of resistance. Staphylococcus equorum populations can become large in a number of fermented foods, yet the antibiotic resistance properties of this species have been little studied. In this work, the resistance/susceptibility (R/S) profile of S. equorum strains (n = 30) from cheese to 16 antibiotics was determined by broth microdilution. The minimum inhibitory concentration (MIC) for all antibiotics was low in most strains, although higher MICs compatible with acquired genes were also noted. Genome analysis of 13 strains showed the S. equorum resistome to be composed of intrinsic mechanisms, acquired mutations, and acquired genes. As such, a plasmidic cat gene providing resistance to chloramphenicol was found in one strain; this was able to provide resistance to Staphylococcus aureus after electroporation. An msr(A) polymorphic gene was identified in five strains. The Mrs(A) variants were associated with variable resistance to erythromycin. However, the genetic data did not always correlate with the phenotype. As such, all strains harbored a polymorphic fosB/fosD gene, although only one acquired copy was associated with strong resistance to fosfomycin. Similarly, a plasmid-associated blaR1-blaZI operon encoding a penicillinase system was identified in five ampicillin- and penicillin G-susceptible strains. Identified genes not associated with phenotypic resistance further included mph(C) in two strains and norA in all strains. The antibiotic R/S status and gene content of S. equorum strains intended to be employed in food systems should be carefully determined.

Technological defects in the organoleptic characteristics of cheese (odour, colour, texture, and flavour) reduce quality and consumer acceptance. A red colour defect in Cabrales cheese (a traditional, blue-veined, Spanish cheese made from raw milk) occurs infrequently but can have a notable economic impact on family-owned, artisanal cheesemaking businesses. This work reports the culture-based determination of Serratia marcescens as the microbe involved in the appearance of red spots on the surface and nearby inner areas of such cheese. Sequencing and analysis of the genome of one S. marcescens isolate, RO1, revealed a cluster of 16 genes involved in the production of prodigiosin, a tripyrrole red pigment. HPLC analysis confirmed the presence of prodigiosin in methanol extracts of S. marcescens RO1 cultures. The same was also observed in extracts from red areas of affected cheeses. The strain showed low survival rates under acidic conditions but was not affected by concentrations of up to 5% NaCl (the usual value for blue cheese). The optimal conditions for prodigiosin production by S. marscescens RO1 on agar plates were 32 °C and aerobic conditions. Prodigiosin has been reported to possess antimicrobial activity, which agrees with the here-observed inhibitory effect of RO1 supernatants on different bacteria, the inhibition of Enterobacteriaceae, and the delayed development of Penicillium roqueforti during cheesemaking. The association between S. marcescens and the red colour defect was strengthened by recreating the fault in experimental cheeses inoculated with RO1. The data gathered in this study point towards the starting milk as the origin of this bacterium in cheese. These findings should help in the development of strategies that minimize the incidence of pigmenting S. marcescens in milk, the red defect the bacterium causes in cheese, and its associated economic losses.

The current study was undertaken to determine the occurrence of different types of bacteria in cheese samples. A total of 100 samples of white cheese were collected from different locally supermarkets. Plate Count Agar was used to determine the total Counts of the samples. Ten milliliters of the pre-enrichment, sample were incubated in Petri dishes from Violet Red Bile Agar (VRBA), Mannitol Salt agar, and Xylose Lysine Deoxycholate agar (XLD agar) mixing vigorously to ensure homogeneity. The agar was put upside-down in the laboratory incubator that was set to 37°C overnight. Plates with 20 to 300 colonies were counted using Manual Colony Counter with a 100mm magnifying glass. The results of current survey based on microbial plate counts showed that there are different types of bacteria present in different kinds of cheese samples. The most predominant bacterial species isolated from cheese were E. coli and Staphylococcus aureus in which a considerable number of contaminations with these bacteria were detected. The current study demonstrated a high number of bacterial isolates particularly E. coli and S. aureus in the cheese samples as a result of poor cheese manufacturing and storage conditions, inadequate refrigeration, and a lack of quality control measures throughout transportation.

Natural whey starter cultures are undefined microbial communities mainly consisting of thermophilic lactic acid bacteria (LAB). The technological pressure that shapes the natural whey starter community before and during the back-slopping procedure can impact the amount and viability of the different thermophilic LAB. Traditional culture-dependent analytical methods are useful for evaluating natural whey cultures based on plate enumeration with various culture media and are commonly used as self-control procedures in dairy items. These methods have high variability and require days to obtain results. As the dairy industry has been searching for a solution to this problem for a long time, researchers must explore alternative methods for the technological evaluation of natural whey and assessment of the health status of the thermophilic acidifying bacteria community in the cheesemaking process. The flow cytometry approach has been considered an alternative to classical methods in this work sector. This study compared bacterial enumeration by plate counting and flow cytometry on natural whey samples. Flow cytometry results showed positive agreement with a tendency to overestimate, linearity, and correlation with plate counting. Other parameters have also been introduced for evaluating a natural whey starter, measuring the physiological state of the cells. Specifically, cell-wall damage and metabolic activity were also evaluated, allowing us to quantify the number of cells even in sub-optimal physiological conditions.

Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage Clostridium tyrobutyricum, responsible for butyric acid fermentation in semi-hard and hard ripened cheeses, resulting in late gas blowing defect. With this aim, we have isolated, identified and characterized new lytic phages of C. tyrobutyricum, and have evaluated their efficacy to control cheese late blowing by adding them to manufacture milk. Silage, soil, milk and cheese from dairy farms were screened for anti-clostridial phages, obtaining 96 isolates active against C. tyrobutyricum. According to host range, source and plaque morphology, we obtained 20 phage profiles, 8 of them (represented by phages FA3, FA21, FA29, FA52, FA58, FA67, FA70 and FA88) showing a wider host range and high quality lysis, which were further characterized. Selected isolates showed a non-contractile tail, belonging to the Siphoviridae family, and were grouped into 3 restriction profiles. Viable phages were detected after storage in sodium-magnesium buffer (SM buffer), skim milk and acidified skim milk (pH 5) for 7 d at 4 °C, 12 °C and 37 °C, although a decline in infectivity was observed in some cases. Good phage survival was also detected during semi-hard cheese manufacture and ripening (60 d), and cheese lactococci counts, pH, dry matter values, and volatile compounds were not affected by phage addition. In semi-hard cheese, phage FA67 impaired the early germination of C. tyrobutyricum spores and caused a significant decrease in clostridial vegetative cells counts at 14 d of ripening, delaying by 2 weeks the consumption of lactic acid, formation of butyric acid and appearance of late blowing symptoms, compared to the spoilt control cheese without the phage. This is the first report on the application of phage to control C. tyrobutyricum in cheese.

The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.

This work aimed to study the response of Uruguayan consumers to cheeses with different nutritional and commercial characteristics and determine changes over the last decade. Conjoint analysis was used to establish the value that consumers gave to different health benefits (low-fat, salt-reduced, fibre-enriched, probiotic) and to different manufacturing processes (traditional and industrial) for two different types of cheese (spreadable and semi-soft). Results indicated that consumers’ interest varied depending on the proposed health benefit. In general consumers’ interest in cheese with specific nutritional benefits was lower than for the regular product. Consumers were interested only in the low-fat cheeses with no change in 2010 and 2018. Manufacture type became significant between years, nowadays consumers are more interested in traditional manufacture. Consumer segmentation in 2018 showed that some groups were willing to consume cheeses with health benefits, among the different options, nowadays there are new opportunities for functionality in cheeses.

Consumers’ interest in local food has recently increased, even if the distinction between local and global food still remains unclear. Aside from the concept of food-miles, no metrics exist to quantify the level of “localness” of a product. In this study, five criteria for making this distinction are derived from the literature: geographical distance, supply chain size, supply chain length, identity, and governance. Two case studies from the Swiss cheese sector are analyzed using these criteria in order to illustrate the application of the framework and to show the differences in their localness. On average, the local cheese obtains a degree of localness of 56% and the global one achieves 31%. There are small differences in “geographical distance” and “supply chain length”; but the distinction lies more in “supply chain size,” “identity,” and “governance.” This study shows that these cheeses hide a local–global hybridity, by promoting local attributes and values while being embedded in international markets.

Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial changes in type-2-diabetes risk markers. Following 12-week cheese or jam intake, a 4 h meal test was conducted with 37 participants. Test meals included bread and either: 80 g regular-fat cheese (REG), 80 g reduced-fat cheese (RED) or 25 g jam (CHO). Postprandial blood was drawn and appetite sensations registered. Time-meal interactions were not observed for glucose and insulin, but for triglycerides (TG) and free fatty acids (FFA). Pairwise comparisons showed 0.17 ± 0.07 mmol/L (p = 0.044) and 0.25 ± 0.07 mmol/L (p = 0.002) higher TG at 180 and 240 min, respectively, and 94 ± 37 mmol/L (p = 0.029) higher FFA at 180 min for REG compared with RED. Compared with CHO, intake of both cheese meals reduced insulin and glucose (main effects of meal, both p ≤ 0.011) and increased FFA and TG at certain time points. In conclusion, intake of cheese with a regular, compared with reduced, fat content did not affect glucose, insulin and appetite, but increased TG and FFA.

The quality and commercial value of a cheese depends on its organoleptic qualities and nutritional properties. Moreover, consumers and industry interest in a cheese may be increased if it also contains bioactive compounds with demonstrated health-promoting effects, such as gamma amino butyric acid (GABA), the main inhibitory neurotransmitter of the human central nervous system. Indeed, the ingestion of a GABA-enriched cheese has proven an anti-hypertensive effect on human [1]. In our group, we have demonstrated the presence of large quantities of GABA in several cheese samples from Europe [2]. Gy¿r-Moson-Sopron megyei Csemege is one of the most traditional cow¿s milk cheese specialities in Hungary. It has been registered as a protected geographical indication (PGI) in the European Union, based on tradition, a unique production method, the specific skills required for production, and the reputation of the cheese. To date, no published studies concerning to this cheese variety are available in the scientific literature. The aim of the present study was to initiate the chemical and microbiological characterization of Gy¿r-Moson-Sopron megyei Csemege PGI cheese. Thus, we determined the content of free proteinogenic aminoacids, and GABA by ultra-high performance liquid chromatography (UHPLC). Also, for safety considerations, we examined the content of biogenic amines. Finally, we determined the volatile organic composition of the cheese by gas chromatography coupled to mass spectrometry. The microbial diversity of Gy¿r-Moson-Sopron megyei Csemege PGI cheese was explored by means of viable counting on selective culture media. Moreover, individual colonies grown on MRS and M17 culture media whose morphology resembled that of lactic acid bacteria were cultured in acidic conditions in the presence of the precursor monosodium glutamate and screened for its potential ability to change the colour of the medium, due to the presumptive production of GABA. The confirmation of thos

The aim of this study was to better understand the effect of calcium on the bioavailability of milk lipids from a cheese matrix using a rat model. Cheddar-type cheeses were manufactured with one of three types of anhydrous milk fat, control, olein or stearin, and salted with or without CaCl₂. The cheeses were fed to rats and postprandial lipemia was monitored. Feces were analyzed to quantify fatty acids excreted as calcium soaps. Higher calcium concentration in cheese caused a higher and faster triacylglycerol peak in blood, except for cheeses containing stearin. Furthermore, calcium soaps were more abundant in feces when the ingested cheese had been enriched with calcium and when the cheese was prepared with stearin. Increased lipid excretion was attributable to the affinity of saturated long-chain fatty acids for calcium. Results showed that lipid bioaccessibility can be regulated by calcium present in Cheddar cheese. This study highlights the nutritional interaction between calcium and lipids present in the dairy matrix and confirms its physiological repercussions on fatty acid bioavailability.

Recent results showed that solid food disintegration in the stomach may be affected by food texture which was demonstrated to change during digestion. Cheese is complex as, depending on the variety, its composition and texture can be modulated. Cheddar, light Cheddar, Mozzarella and light Mozzarella cheese particles were digested in vitro. Cheese disintegration and nutrients release were studied throughout the oral, gastric and duodenal digestion steps in presence or absence of enzymes. Cheese disintegration was significantly affected by the enzymatic treatment (with or without enzymes). The addition of enzymes allowed to reach 72% of cheese disintegration at the end of the duodenal digestion while it has attained 30% when no enzymes were added. Cheddar cheese disintegration was the highest among cheeses. This phenomenon was related to its initial higher fat content which resulted in a higher fat release during digestion. The disintegration at the end of each digestion step was also correlated to cheese composition (proteolysis and fat) and to textural parameters (hardness, resilience, adhesiveness and chewiness). Light Cheddar and Mozzarella exhibited similar disintegration and nutrients release at the end of the digestion due to a relatively small fat reduction (6%) which had limited effect on cheese texture. This study provides quantitative evidence regarding the impact of cheese textural changes during digestion on cheese disintegration and macronutrients release which may further affect nutrients anabolic response and some physiological functions.

This dissertation is an ethnographic study of pasture-cheesemaking in Kars, Northeastern Turkey, amid politicized boundaries and transnational connections. It investigates cheesemaking within the larger agro-pastoral worlds molded by the everyday practices of animal care, dairy crafts, and technosciences, and regulated by the nation-state politics of food safety and national security. Focusing on a farmers’ association in a village in Kars, I question the ways in which pasture-cheesemaking enabled farmers to organize for “a better life” for their more-than-human community. Cheesemaking is not a mere economic opportunity or a milestone industry; it is also a process through which local communities can reimagine places to make a better life in a depopulated village in rural Turkey. Throughout the dissertation, I explore how cheese has become an unexpected agent to remember the shared violent past and circumvent the spatiality of state and ethnopolitical boundaries, while it also makes new places, communities, and technosciences through material practices of composing archives, doing scientific research and sustaining dairy production in Northeastern Turkey. I approach cheesemaking from practices that precede and remain as the underpinning of the dairy craft, namely mera hayvancılığı (agro-pastoralism) and processes of arranging pastures for dairy production. I focus on two kinds of trademark cheeses of Kars: gravyer and kaşar. I argue that appropriating the Swiss cheesemaking heritage of the early 20th century as Boğatepe Gravyer cheese and composing the archive of cheesemaking in the village ecomuseum entailed place-making through reconfiguration of dairy arrangements in the everyday practices of agro-pastoral livelihoods in Boğatepe pastures. By analyzing a nascent collaboration between small farmers, cheesemakers, and a group of dairy scientists engaged in the Geographical Indication certification process of Kars Kaşar cheese, I argue that the collaborative efforts

Vitamin K is vital for normal blood coagulation, and may influence bone, neurological and vascular health. Data on the vitamin K content of Australian foods are limited, preventing estimation of vitamin K intakes in the Australian population. We measured phylloquinone (PK) and menaquinone (MK) -4 to -10 in cheese, yoghurt and meat products (48 composite samples from 288 primary samples) by liquid chromatography with electrospray ionisation-tandem mass spectrometry. At least one K vitamer was found in every sample. The greatest mean (± standard deviation for foods sampled in multiple cities) concentrations of PK (4.9 µg/100 g), MK-4 (58 ± 9 µg/100 g) and MK-9 (8 ± 2 µg/100 g) were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese (1.1 ± 0.3 µg/100 g) and cream cheese (1.0 µg/100 g) contained MK-5. MK-8 was found in Cheddar cheese only (4 ± 2 µg/100 g). As the K vitamer profile and concentrations appear to vary considerably by geographical location, Australia needs a vitamin K food composition dataset that is representative of foods consumed in Australia.

Mycotoxins can produce toxic effects on humans; hence, it is of high importance to determine their presence in food products. This work presents a reliable method for the quantification of 32 mycotoxins in cheese. The analysis procedure was optimized based on a QuEChERS extraction process and the ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) detection. The analysis method was validated for four cheese varieties (emmental, blue, brie and camembert) in terms of linearity, sensitivity, matrix effect, accuracy and precision. Satisfactory precision and accuracy values were achieved, with recoveries above 70% for most mycotoxins. The developed method was applied to the analysis of 38 commercial cheese samples. A high occurrence of beauvericin and enniatins were found, ranging from 31% for enniatin A to 100% for enniatin B. The ochratoxin A was detected in three samples at concentrations that may pose a risk to human health

The objective of this article is to analyze the particularities of the business models of the cheese agroindustry in Aguascalientes, in order to identify possible areas for improvement that will promote the growth of the cheese sector in Aguascalientes. A semi-structured survey was applied to 30 producers, descriptive statistics were used to identify the differences between them and, through a cluster analysis, the groups were integrated according to their business model; a canonical discriminant analysis was carried out for their classification, and the Business Model Structuring Index (IDEMN) was quantified. Based on the above, three business models were identified: i) the traditional, oriented exclusively to produce genuine cheese, process a low volume of milk per day and have low income; ii) the entrepreneurial, specializes in the genuine cheese market segment and is characterized by performing a greater number of key activities; iii) the multilateral, because it serves two segments, each with a different value proposition. It is concluded that companies with a more robust business model, which show better positioning and growth, have higher levels of IDEMN, with key activities and partnerships being the elements that most strengthen their presence in the market., El objetivo de este artículo es analizar las particularidades de los modelos de negocio de la agroindustria quesera en Aguascalientes, con el fin de identificar posibles áreas de mejora que fomenten el crecimiento del sector quesero de Aguascalientes. Se aplicó una encuesta semiestructurada a 30 productores, se utilizó estadística descriptiva para identificar las diferencias entre ellas y mediante un análisis de conglomerados se integraron los grupos de acuerdo con su modelo de negocio; se efectuó un análisis canónico discriminante para su clasificación, y se cuantificó el Índice de Estructuración de Modelo de Negocio (IDEMN). Con base en lo anterior, se identificaron tres modelos de negocio: i) el tradicional, orientado exclusivamente a producir quesos genuinos, procesan un volumen bajo de leche por día y tienen bajos ingresos; ii) el empresarial, se especializa en el segmento de mercado del queso genuino y se caracteriza por realizar mayor número de actividades clave; iii) el multilateral, porque atiende a dos segmentos, cada uno con una propuesta de valor diferente. Se concluye que las empresas con un modelo de negocio más robusto, que muestran mejor posicionamiento y crecimiento tienen mayores niveles de IDEMN, siendo las actividades y asociaciones clave, los elementos que más fortalecen su presencia en el mercado.

Consumer interest in Grass-Fed dairy products is increasing with some consumer groups willing to pay a premium for dairy labelled as Grass-Fed. The aim of this study was to examine the effect of the term Grass-Fed on a label in combination with claims on fat content, on consumer perceptions of Cheddar cheese in Irish and US participants. Consumers from Ireland (n = 345) and the United States (n = 432) completed an anonymous online survey and were presented with one of two sets of cheese label images, either Regular-Fat and Regular-Fat-Grass-Fed or Lighter-Fat and Lighter-Fat-Grass-Fed. Participants were asked to rate expected sensory characteristics and perceived healthiness and naturalness, based on each label. Participants then selected a portion of each cheese that they would be likely to consume on a slice of toast for lunch, from 100 portion size images ranging from 1.2 g to 120 g. Inclusion of a Grass-Fed claim on a cheese label did not influence sensory expectations of cheese, but perceived healthiness and naturalness were higher, in both cohorts. The Lighter-Fat claim had a negative influence on sensory expectations, with consumers in both cohorts reporting a lower expected liking and flavour intensity. In the Irish cohort, a Lighter-Fat claim enhanced perceived healthiness. The front-of-pack claim had no impact on portion selection in US consumers. Irish consumers, however, chose a larger portion for the Lighter-Fat cheese compared to the Regular-Fat-Grass-Fed cheese. Inclusion of Grass-Fed on the label alongside information on Regular-Fat or Lighter-Fat may enhance consumers’ perceptions of healthiness and naturalness, without compromising sensory expectations. Products with Lighter labels may be chosen in larger portions, with potential implications for consumers who choose them as part of a weight-control strategy.

Lactobacillus plantarum is a lactic acid bacterium found in nutritive-rich environments of feed and food, as well as in animal and human mucosae. The remarkable ecological adaptability of L. plantarum to such different ecological niches reflects its capability to utilize a large range of carbohydrates, from which lactic acid is produced as the major end metabolite. L. plantarum is used as a starter and adjunct cultures in fermentations of raw materials from plant and animal origin, where it contributes to enhance sensorial quality and shelf life of the fermented products. A few strains are also used as animal or human probiotics. This chapter updates the taxonomy, genetics, metabolism, and technological properties of L. plantarum, with an emphasis on the data gathered by the “omics” technologies. It also addresses key health-related properties and applications of this bacterium.

This study aimed to assess consumer knowledge, attitudes, and perceptions toward dairy products from sheep and goats. A web-based survey was conducted in Latin America (Mexico and Chile), Europe (Italy, Spain, Greece, and Denmark), and Asia (Bangladesh). From March to June 2021, adult participants answered an online survey available in 5 languages. In total, 1,879 surveys were completed. Categorical and ordinal data were analyzed as frequencies and percentages. To determine the relationship between the variables for purchasing and consumption behaviors of respondents who declared that they consume dairy products, a multiple correspondence analysis was carried out. Most completed surveys were from Mexico and Italy (30% and 33.7%, respectively). Most respondents were between 18 and 29 yr old, female, highly educated, and employed. The majority of respondents (70.8%) declared that they consume dairy products from small ruminants. Consumers preferred products from both sheep and goats (49.4%); however, it was observed that in Mexico, Denmark, and Bangladesh, more than 50% preferred goat dairy products. The most-consumed products were mature and fresh cheeses. Mature cheese was the most-preferred product in Chile; in Mexico, Italy, Greece, and Denmark, it was fresh cheese. Unlike the rest of the countries, in Bangladesh, dairy product consumption from small ruminants was observed by more than 30% of respondents. In Mexico, a higher percentage of people do not consume sheep or goat dairy products because they are unfamiliar with them. In Mexico, Chile, and Bangladesh, limited market availability was also a variable responsible for nonconsumption. In European and Asian countries, sheep and goat dairy products are not consumed because consumers dislike them, in addition to a greater awareness of sustainability and climate change issues. The multiple correspondence analysis defined 5 dimensions. Dimension 1 was associated with the geographic location of the respondent (co

This study examines the value of a goat cheese naturally enriched in polyunsaturated fatty acids (PUFA) (n-3 PUFA and conjugated linolenic acid (CLA)) as means of improving cardiovascular and inflammatory health. Sixty-eight overweight and obese subjects (BMI ≥ 27 and <40 kg/m2), with at least two risk factors for cardiovascular disease (CVD) in a lipid panel blood tests, participated in a randomized, placebo-controlled, double-blind, parallel designed study. The subjects consumed for 12 weeks: (1) 60 g/d control goat cheese and (2) 60 g/d goat cheese naturally enriched in n-3 PUFA and CLA. Diet and physical activity were assessed. Anthropometric and dual-energy X-ray absorptiometry (DXA) tests were performed. Blood samples were collected at the beginning and at the end of the study period. Changes in health status, lifestyle and dietary habits, and daily compliance were recorded. The consumption of a PUFA-enriched goat cheese significantly increased plasma high-density lipoprotein (HDL)-cholesterol, as well as in apolipoprotein B, and it significantly decreased high-sensitivity C-reactive protein concentrations compared to the control goat cheese (p < 0.05). The significant improvement of the plasma lipid profile and inflammatory status of people with risk for CVD due to the consumption of PUFA-enriched cheese suggests a potential role of this dairy product as an alternative to develop high nutritional value food in a balanced diet comprising regular exercise.