Search

Cheese offers significant advantages as a probiotic carrier food compared to fermented milk and yoğurt due to its fat content, solid matrix, higher pH, low oxygen levels, and longer shelf life. This study examined Turkish white cheeses ripened with both classical starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and various probiotic cultures (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, and Bifidobacterium bifidum). The quality and functional properties of these cheeses were investigated to evaluate the effect of adding probiotics to traditional starter culture and their potential for use as carrier food for probiotics. During the 90-days ripening period, the numbers of L. acidophilus, L. casei, L. paracasei, and B. bifidum were determined to be in the range of 8.09 ± 0.34–8.65 ± 0.30, 7.19 ± 0.28–8.12 ± 0.90, 7.01 ± 1.45–8.73 ± 0.98, and 7.16 ± 1.10–8.21 ± 1.19 log cfu/g, respectively. The study found that probiotic levels in the cheese remained above the effective threshold (≥ 107 cfu/g) throughout the ripening process. This was accompanied by an increase in water-soluble nitrogen, an indicator of proteolysis, leading to higher ripening index values in all cheese samples. In terms of sensory evaluation, cheeses with L. acidophilus and L. paracasei were particularly well-received, scoring higher (7.90 ± 0.30–8.47 ± 0.12, 7.80 ± 0.34–8.75 ± 0.12, respectively) in taste and aroma than the others. Overall, probiotics positively influenced the quality and functional properties of the white cheese. Notably, the L. casei ATCC 393 strain, used for the first time in Turkish white cheese production, proved highly compatible with existing production technologies. It was concluded from the study that Turkish white cheese is a suitable food for transporting probiotics to the intestinal environment. [ABSTRACT FROM AUTHOR]

This work describes the optimization and validation of sample preparation methods for determining major and minor elements in artisanal Brazilian cheese samples by inductively coupled plasma optical emission spectrometry. Three sample preparation methods were optimized and compared: microwave-assisted digestion, ultrasound-assisted extraction, and alkaline solubilization using tetramethylammonium hydroxide. A central composite design was used for the optimization using the R software. The optimal experimental conditions were achieved at 1.58 mL of HNO3 14 mol L−1 and 0.570 g of sample mass for the microwave-assisted digestion (capable of determining Ca, Fe, K, Mg, Na, and P); 3.4 mol L−1 of HNO3, 0.91 mol L−1 of HCl, and 2.5 min for the ultrasound-assisted extraction (capable of determining Ca, K, Na, and Zn); and 21.8% (w/w) of tetramethylammonium hydroxide, 50 °C, and 103 min for the AS method (capable of determining K, Na, and Zn). The optimized methods were validated and applied for the analysis of four kinds of artisanal Brazilian cheeses and compared with the dry-ashing method, using a paired t-test, where the means agreed with the dry-ashing method at a 95% confidence interval. [ABSTRACT FROM AUTHOR]

Background: Cognitive and mood status influence both personal and social daily activities, with great impact on life quality, particularly among the elderly population. Aim: This cross-sectional study aimed to investigate the psycho-affective status concerning eating habits within an elderly population of the Chania area in Crete, Greece. Methods: Cognitive status was assessed in 101 elderly subjects through the Mini-Mental State Examination (MMSE), and mood was evaluated using the Hospital Anxiety and Depression Scale (HADS). Nutritional status was assessed using a validated food frequency questionnaire. Results: Multivariable statistical analysis, after adjustment for age, marital status, education, and comorbidity, highlighted among males a positive association of the MMSE score with vegetable consumption (RR 1.18; 95%CI 1.03‒1.34) and a negative association with potato consumption (RR 0.83; 95%CI 0.72‒0.95). Conversely, among females, no statistically significant association was observed for any food. Further, among males, a protective effect on affective status was identified for chicken meat (RR 0.45; 95%CI 0.27‒0.77), fish (RR 0.41; 95%CI 0.21‒0.82), fruit (RR 0.70; 95%CI 0.52‒0.94), cereals (RR 0.67; 95%CI 0.53‒0.87), and cheese (RR 0.78; 95%CI 0.63‒0.97) consumption. Among females, the adjusted model showed a significant detrimental effect of vegetable consumption (RR 1.33; 95%CI 1.02‒1.73). Conclusion: A predominantly vegetable-based diet—with the notable exception of fruits and legumes—was associated with better cognitive status in males, albeit not in females. A higher intake of fruit, as well as fish, chicken meat, and cheese among males was associated with a better affective status, indicating that adequate protein supply may play a role in maintaining emotional balance. [ABSTRACT FROM AUTHOR]

Background: Growing studies have indicated an association between dietary factors and gastroesophageal reflux disease (GERD). However, whether these associations refer to a causal relationship and the potential mechanism by which dietary factors affect GERD is still unclear. Methods: A two-step mendelian randomization analysis was performed to obtain causal estimates of dietary factors, blood lipids on GERD. Independent genetic variants associated with 13 kinds of dietary factors and 5 kinds of blood lipids at the genome-wide significance level were selected as instrumental variables. The summary statistics for GERD were obtained from European Bioinformatics Institute, including 129,080 cases and 473,524 controls. Inverse variance weighted was utilized as the main statistical method. MR-Egger intercept test, Cochran's Q test, and leave-one-out analysis were performed to evaluate possible heterogeneity and pleiotropy. And the potential reverse causality was assessed using Steiger filtering. Results: The results of the inverse variance weighted method indicated that genetically predicted total pork intake (OR = 2.60, 95% CI: 1.21–5.58, p = 0.0143), total bread intake (OR = 0.68, 95% CI: 0.46–0.99, p = 0.0497), total cereal intake (OR = 0.42, 95% CI: 0.31–0.56, p = 2.98E-06), and total cheese intake (OR = 0.41, 95% CI: 0.27–0.61, p = 1.06E-05) were associated with the risk of GERD. Multivariable Mendelian randomization analysis also revealed a negative association between total cereal intake, total cheese intake and the risk of GERD, but the effect of total pork intake and total bread intake on GERD disappeared after adjustment of smoking, alcohol consumption, use of calcium channel blockers, BMI, physical activity levels, and biological sex (age adjusted). Furthermore, the concentration of low-density lipoprotein cholesterol (LDL-C) is negatively correlated with total cheese intake, which mediates the impact of total cheese intake on GERD. The proportion mediated by LDL-C is 2.27% (95%CI: 1.57%, 4.09%). Conclusions: This study provides evidence that an increase in total cereal intake and total cheese intake will decrease the risk of GERD. Additionally, LDL-C mediates the causal effect of total cheese intake on GERD. These results provide new insights into the role of dietary factors and blood lipids in GERD, which is beneficial for disease prevention. [ABSTRACT FROM AUTHOR]

Purpose: With dairy products and fish being major sources of iodine in Switzerland, the growing popularity of plant-based alternatives may impact iodine nutrition. This study aimed to assess the iodine content in plant-based dairy and fish alternatives available in the Swiss market and compare them with conventional products. Methods: In 2022, a market survey was conducted in Zurich, Switzerland, to identify the plant-based dairy and fish alternatives available and assess their iodine content. To evaluate the impact of plant-based alternatives on iodine consumption in Switzerland, we modeled dietary scenarios by substituting the intake of dairy and fish items with plant-based alternatives. In addition, we investigated fortification with calcium, vitamins B2, B12, and D. Results: Out of 477 identified products, only four milk-alternative products were iodine fortified (median iodine concentration: 22.5 μg/100 ml). The median iodine concentration in unfortified plant-based alternatives was negligible compared to conventional dairy and fish products (milk: 0.21 vs 9.5 μg/100 ml; yogurt 0.36 vs 6.1 μg/100 g; cheese: 0.10 vs 20 μg/100 g; fish 0.50 vs 44 μg/100 g). Three portions of dairy per day as recommended by the Swiss Food Pyramid provide 25% of the RDA for iodine (150 μg/day), whereas substituting those with unfortified alternatives provides only 0.7% of the RDA. Conclusion: Only four out of 477 plant-based alternative products are iodine fortified in the Swiss market. Thus, the risk for consumers to miss out on the ca. 25% of the RDA for iodine by consuming plant-based alternatives is high, placing them at a risk for inadequate iodine intake. [ABSTRACT FROM AUTHOR]

Under specific conditions of oxygen availability and lactose hydrolysis, Brettanomyces claussenii OYL-201 can convert glucose in dairy coproducts into ethanol, leaving the galactose almost untouched. This approach could be applied specifically to whey permeate (WP) to develop foods with low-glycemic loads and other potential health benefits. The aims of this research are to optimize the fermentation of WP by B. claussenii, to maximize the production of ethanol and galactose, and to characterize various products obtained with this approach. For this purpose, five fermentation factors were studied to determine their impacts on ethanol and galactose: temperature (20–40 °C), substrate concentration (5–15%TS), lactase enzyme/substrate ratio (0–40 IU/ g lactose), inoculation level (6–8 log cfu/mL), and time (6–30 days). Linear models, containing quadratic and interaction effects, were built for the optimization of both responses. Optimal levels were predicted for the maximum outputs of ethanol and galactose simultaneously, which utilized the following parameters: 15%TS, 37 IU / g lactose, 28 °C, 7.5 log cfu/mL, and 30 days, which together were predicted to produce 4.0%v/v ethanol and 51 g/L galactose in the final product. These parameters were applied to 18-L fermentations, and the fermentates were processed via distillation and freeze-drying. As a result, four product streams were obtained: a fermented product with 3.4%v/v ethanol and 56 g/L galactose, a 45%v/v ethanol distillate, a galactose-rich drink base (63 g/L), and a galactose-rich powder (55%w/w). These results demonstrate that it is possible to maximize the production of ethanol and galactose from WP and to develop novel, potentially functional bioproducts from this stream. [ABSTRACT FROM AUTHOR]

Some undesirable physical characteristics of processed cheese due to insufficient fat emulsification have prompted extra ingredients to be added to compensate. Whey proteins offer promising nutritional and emulsifying properties. In this study, whey protein and corn oil were applied to high internal phase emulsion gels with enhanced texture of processed cheese while offering additional functional ingredients. Emulsion gels were prepared after pre-emulsification of different levels of corn oil and milk fat and used in cheese. The gel strength, water holding capacity (WHC), rheology, and thermal stability properties of gel, as well as the texture and melting properties of cheese, were characterized. Corn oil could be pre-emulsified by heat-denatured whey protein forming a stable hexagonal arrangement structure at higher oil content, and the emulsion gels exhibited good viscoelasticity, WHC, and thermal stability. In contrast, the high crystallinity of milk fat conferred hardness to gel at higher oil content but was detrimental to the network structure of gel, with large gel particles and a rough network. The cheese made from high internal phase emulsion gels had a soft texture, and corn oil was more effective than milk fat in reducing the hardness of cheese, giving springness and cohesiveness to cheese, with a significant reduction in oil separation. [ABSTRACT FROM AUTHOR]

This paper aims to study dark fermentation (DF) in an upflow anaerobic sludge blanket (UASB) reactor during 20 cycles operating at different hydraulic retention times (HRTs) of 3, 9, and 12 h using substrate wastewater from the food industry and granular inoculum sludge from a treatment plant as codigestion to explore the relationship between substrates, metabolites, and microorganisms to increase the biohydrogen (BioH2) yield. Operation conditions were constant pH 5.50 ± 0.50, T = 35 °C and a carbon-to-nitrogen (C/N) ratio of 30. It is noteworthy that DF with HRT = 9 h obtained the highest yields of organic matter degradation, and BioH2 in biogas (~60%) was attributed to the adjustment of pH and the codigestion buffer capacity. During DF with HRT = 9, the reactor was 11 times more productive with regards to HRT = 3 h, resulting in its performance with a better yield mean (6.22 mmol H2 g COD−1) and productivity (0.35 LH2 L−1 d) than other HRTs with lower records of 0.42 mmol H2 g COD−1 and 0.05 LH2 L−1 d, respectively. The high abundance of native populations (Lactobacillus and Lactococcus) and intrinsic inoculum (Citrobacter) led to the highest BioH2 production. Most of the production of acetic acid ~590 mg L−1 and butyric acid ~450 mg L−1 confirmed that BioH2 is mainly produced by acetic and butyric metabolic routes, and a direct relation with the percentage of retention of total suspended solids was also found, supporting the biodegradation capacity of the process. [ABSTRACT FROM AUTHOR]

The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers' shifting lifestyles and desire for healthier diets. Despite the extensive usage of preservatives and antioxidants, the dairy industry is coming to understand the demand for natural food items free of synthetic additives. The current study aim to determine the impact of spring onion (Allium fistulosum) extract on the antioxidant, functional, and sensory aspects of ultrafiltration cheese (UF-soft cheese).Spring onion extracts are incorporated into UF-soft cheese at levels of (0.1, 0.3, and 0.5%). HPLC was used to determine the total phenolic compounds and water-soluble vitamin content of spring onion extract samples, using an Agilent 1260 series HPLC. To separate phenolic chemicals, the Eclipse C18 column (4.6 mm x 250 mm ID x 5 m) was employed. Furthermore, chemicals, colors, acetaldehyde and diacetyl components, total phenol, antioxidant content, and sensory qualities were evaluated during one month of cold storage. The chlorogenic (1021.22 µg/g) and gallic acid (915.83 µg/g) levels were found to have the greatest phenolic components in spring onion ethanol extract. Moreover, the extract is very high in some vitamins, particularly vitamin C (771.15 g/g) and vitamin B6 (254.85 g/g). The chemical properties, total phenol content, antioxidant activity, and sensory scores of cheese were improved by the incorporation of spring onion extract compared to control cheese. During storage, the taste and flavor of all cheese treatments were enhanced, with T2 having the best taste and flavor, and the total sensory score is listed in descending order of acceptability for cheese: T2 > T3 > T1 > Control. Therefore, the addition of spring onion extract as a rich source of natural antioxidant agents can provide nutritional value and a unique appealing flavor profile to the cheese, making it more healthy and enjoyable for consumers. [ABSTRACT FROM AUTHOR]

The second cheese whey (SCW) is the liquid fraction that remains after the production of whey-cheeses. SCW appears as a white to yellow/green opalescent liquid with suspended solids and contains up to 6% lactose and variable amounts of proteins, fats, and mineral salts. Due to its organic load, SCW is characterized by levels of Biochemical Oxygen Demand and Chemical Oxygen Demand that are significantly higher than urban wastewater. Therefore, it poses an environmental challenge and represents a significant cost and a problem for cheese production facilities when it comes to disposal. On the flip side, SCW contains valuable nutrients that make it a cost-effective substrate for bio-based productions including lactose extraction, and the production of lactic acid, bioethanol, eco-friendly bioplastics, biofuels, beverages, bioactive peptides, and microbial starters. A search in Scopus database indicates that despite the numerous potential applications, interest in SCW exploitation is surprisingly limited and, accordingly, sustainable management of SCW disposal remains an unresolved issue. In this review, which marks the first exclusive focus on SCW, with the aim of contributing to increase the interest of both the scientific community and the stakeholders in the exploitation of this by-product, the processes aimed at SCW valorisation will be described, with particular attention to its use in the production of beverages, food and feed, single cell proteins and as a source of biodegradable bioplastics, organic acids and renewable energy. Moreover, to provide valuable insights into its applications and innovations, an overview on patents regarding the exploitation of SCW will be presented. [ABSTRACT FROM AUTHOR]

This research investigated the physicochemical, microbiological, and bacterial diversity of Jben cheese, a popular artisanal variety in Morocco. The bacterial diversity was explored using culture-independent methods, including temporal temperature gel electrophoresis (TTGE), denaturing gradient gel electrophoresis (DGGE), and high-throughput sequencing (HTS). Significant intra-sample differences were observed for most physicochemical parameters within each milk type, while inter-sample differences occurred between cow and goat cheeses for dry matter and ash. Jben cheese exhibited distinct characteristics, with low pH values of 3.96, 4.16, and 4.18 for cow, goat, and mixed cheeses, respectively. Goat cheeses had higher fat (49.23 g/100 g), ash (1.91 g/100 g), and dry matter (36.39 g/100 g) than cow cheeses. All cheeses displayed high microbial counts, with a notable prevalence of the lactic acid bacteria (LAB) group, averaging 8.80 ± 0.92 log CFU/g. Jben cheese also displayed high contamination levels with total coliforms, faecal coliforms, yeast, and molds. Fatty acid profiling revealed fraudulent practices in Jben cheese marketing, with cow or mixed cheeses sold as goat cheese, as proven by low capric acid concentration. HTS analysis of Jben cheese identified ten genera and twenty-four species, highlighting Lactococcus lactis as predominant. TTGE and DGGE confirmed the presence of L. lactis but failed to provide the detailed profile achieved through HTS analysis. HTS has been demonstrated to be more reliable, whereas TTGE/DGGE methods, though informative, were more time-consuming and less reliable. Despite limitations, the combined use of TTGE, DGGE, and HTS provided a comprehensive view of indigenous bacterial communities in Jben cheese, identifying L. lactis as the main species. [ABSTRACT FROM AUTHOR]

Objective: To evaluate the association between dairy intake patterns and the risk of prostate cancer (PC), and its histological differentiation, among men from Mexico City. Methods: We analyzed the information from 394 incident PC cases paired by age (± 5 years) with 794 population controls. According to the Gleason score at diagnosis, cases were classified as well- (≤ 6), moderately- (= 7), and poorly differentiated PC (≥ 8). Based on a semiquantitative-food frequency questionnaire and using energy–density approach, we estimated the energy-adjusted daily intake of whole milk, cheese (fresh, Oaxaca, and Manchego), cream, and yogurt. Through a principal component analysis, we identified three dairy intake patterns: whole milk, cheese, and yogurt. The association between each dairy intake pattern and PC was evaluated from independent nonconditional logistic regression models. We also evaluated the mediator role of calcium and saturated fat intake. Results: After adjustment, a high intake of whole milk pattern was associated with a 63% increased risk of PC (ORhigh vs low: 1.63; 95% CI 1.17–2.25, p trend = 0.002); at expenses of moderately (ORhigh vs low: 1.77; 95% CI 1.09–2.85, p trend = 0.015) and poorly differentiated PC (ORhigh vs low: 1.75; 95% CI 1.05– 2.92, p trend = 0.031). The association was mainly mediated by calcium intake (proportion mediated = 1.17; p < 0.01). No associations were found between cream and yogurt intake patterns with risk of PC, and its histological grade. Conclusions: A differential association of dairy intake patterns with risk of PC, and the poorly differentiated PC, was identified. This association seems to be determined by different dairy matrices and it is mediated by calcium content. Longitudinal studies are needed to confirm these findings and be able to identify other potential mediators in the etiology of PC. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are probiotic bacteria that have many health benefits. The aim of study was to determinate LAB from traditional cheeses (Gedebey, Ivanovka, Karabakh) consumed in Azerbaijan. The microbial content and loading of three traditional samples were explored using counting methods and a culture-independent approach. The average count of total bacteria in both of samples ranged between 105 and 107 cfu/g. In all samples, aerobic bacteria and lactic acid bacteria were more >4.9 × 105 cfu/g. The V3-V4 region of 16S rDNA was amplified from total DNA extracted from traditional cheese samples and microbial communities and lactic acid bacteria were determined. In general, the diversity of microbial populations in cheese samples were Lactobacillus, Lactococcus, Streptococcus. Among the three samples, Gedebey sample showed the highest richness. Obtained data can be use in the food industry. In addition, lactic acid bacteria analysis could help the determination of potential strains for traditional cheese production. In conclusion, determination and identification of LAB strains in traditional cheeses will reveal the traditional food microbiota and will help to find potential probiotic bacteria for health and industry. [ABSTRACT FROM AUTHOR]

In this study, determination of aromatic compounds in cheese samples was performed by headspace solid-phase microextraction (HS-SPME) using a new adsorbent as a novel coated fiber in combination with a gas chromatography/mass spectrometry or flame ionization detector to evaluate the changes during ripening. Brine and ultrafiltrated (UF) cheese were sampled via HS-SPME and analyzed by gas chromatography/mass spectrometry. Polysulfone and mesoporous carbon nitride were used as two types of fibers for coating. The results showed that the pH had significant decreased during the 120 days for brine cheese (p < 0.001), and during the 90 days (p < 0.001) for UF cheese. Acidity was relatively stable during the ripening period for both cheeses (p > 0.05). Protein content decreased during the ripening period for both cheeses (p < 0.001). Moisture content also significantly decreased during the ripening period for both cheeses (p < 0.001). 74 compounds were identified in brine cheese and 27 major components in UF cheese. Fatty acids were the predominant components, followed by aldehydes (n: 17, 22.9%), alcohol (n; 12, 16.2%), ester (n: 11, 14.8%), alkane (n: 7, 9.4%), and ketone (n: 6, 8.1%) for white brine cheese, while for UF cheese fatty acid (n: 12, 44.4%) and aldehyde (n: 5, 18.5%), alcohol (n: 3, 11.1%), ketone (n: 3, 11.1%), ester (n: 2, 7.4%) and alkane (n: 1, 3.7%). [ABSTRACT FROM AUTHOR]

The QuEChERS approach was optimized for extracting cholesterol oxidation products in cheese, followed by LC-APCI-MS/MS analysis. Optimization of the method, including evaluations of saponification step, sample weight, and d-SPE purification resulted in good recoveries for each analyte, ensuring a reliable determination of these contaminants in cheese samples. In addition, the method was successfully validated by testing linearity of response, analytical limits (LOD and LLOQ), and precision. Sliced cheese samples wrapped in various packaging materials underwent a challenging test to simulate refrigerated storage conditions under fluorescent light, inducing photo-oxidative stress. The validated QuEChERS method revealed that only seasoned hard cow's cheese showed an increase in the concentration of 7-ketocholesterol and its chemical precursors, 7β-hydroxycholesterol, and 7α-hydroxycholesterol, reaching levels of 0.45, 0.35, and 0.35 µg g−1, respectively. Conversely, opaque packaging and the use of a double film were found to be effective in preventing the formation of COPs in cheese samples subjected to photo-oxidative stress, such as smoked cheese and melted cheese slices (sottilette). A trade-off must be found between ensuring cheese protection and meeting the consumer's desire to see the product. [ABSTRACT FROM AUTHOR]

A novel approach for enhancing the nutritional benefits and shelf-life of fresh cheese, while reducing food industry waste, is adding chestnut shell extract to the cheese. Chestnut shells are a great source of bioactive substances including phenolic compounds, with anti-inflammatory, antibacterial, and antioxidant activities. The chestnut shell extract exhibited interesting antioxidant properties, resulting from the presence of catechin and gallic acid, 2.59 and 0.97 mgcompound∙gsample−1, respectively, in its composition. The incorporation of the phenolic extract did not influence the pH value of the cheese, with values within the range of 6.2–6.5. Additionally, the extract decreased the syneresis which is important in terms of stability. Regarding the antioxidant characteristics, incorporating the extract improved this biological property. The results proved that an increase in the extract concentration allows the inhibition of higher percentages of this radical. Cheese with extract exhibited higher acceptance, but visual components need improvement. Hence, incorporating chestnut shell extract into fresh cheese is a promising approach to adding value to dairy products and promoting sustainable food production. This study can be considered innovative and relevant because it allows the utilisation of agro-industrial by-products to increase the shelf life of fresh cheese, an extremely relevant parameter for the producer, promoting the circular economy. [ABSTRACT FROM AUTHOR]

The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet faces restrictions due to ethical, cultural, and dietary concerns. This research determined the physicochemical, biochemical, microbiological, and sensory properties of Gouda cheese using fermentation-produced chymosin (FPC) and microbial coagulant (MC) produced from cow and buffalo milk. Buffalo milk was chosen based on its high-fat content and underutilised application in the cheese industry. Gouda cheese from buffalo milk with FPC has the highest fat (38.5%), moisture (38.77%), cheese production yield (12.88%), as well as the highest monounsaturated and polyunsaturated fatty acids. No yeast or mould are detected in Gouda cheese from buffalo milk FPC or buffalo milk MC. Gouda cheese from buffalo milk FPC has a significantly lower total plate count and lactic acid bacteria count. Based on its overall acceptability score, Gouda cheese from buffalo milk FPC can be a good alternative to traditional Gouda cheese from cow milk. [ABSTRACT FROM AUTHOR]

Bioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli (Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactobacillus bulgaricus and L. casei) were studied during 120 days of storage at 8 or 16 °C. Bioactive properties were observed in peptide fractions (< 3 kDa, 3–10 kDa, < 10 kDa) separated using ultrafiltration membranes. Antioxidant activity of these fractions was determined by radical scavenging assays as ABTS [2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)]. Angiotensin-converting enzyme-inhibitory (ACE-i) activity (% and IC50) and peptide profiles of 70% ethanol-soluble and -insoluble fractions were determined by RP-HPLC. Use of lactobacilli as an adjunct culture significantly changed the RP-HPLC peptide profiles of the cheeses; however, slight changes were observed in the patterns of urea-polyacrylamide gel electrophoresis. Fractions smaller than 3 kDa had higher ACE-i and antioxidant activities for all cheese samples. In conclusion, this study indicates that the addition of lactobacilli as an adjunct culture contributed to the formation of bioactive compounds in the model cheeses and also changed the proteolysis levels. [ABSTRACT FROM AUTHOR]

Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene deletions, and heterologous gene expression we discovered that pigment formation was due to a DHN-melanin biosynthesis pathway. Systematic deletion of pathway genes altered the arising spore colour, yielding white to yellow-green to red-pink-brown phenotypes, demonstrating the potential to generate new coloured strains. There was no consistent impact on mycophenolic acid production as a result of pathway interruption although levels of roquefortine C were altered in some deletants. Importantly, levels of methyl-ketones associated with blue-cheese flavour were not impacted. UV-induced colour mutants, allowed in food production, were then generated. A range of colours were obtained and certain phenotypes were successfully mapped to pathway gene mutations. Selected colour mutants were subsequently used in cheese production and generated expected new colourations with no elevated mycotoxins, offering the exciting prospect of use in future cheese manufacture. [ABSTRACT FROM AUTHOR]

Previous cohort studies have indicated that consumption of total and animal proteins are related to fracture risk; however, results were inconclusive. This dose-dependent review sought to summarize the earlier evidence regarding the relation between total and animal proteins and fracture risk. We searched Scopus, PubMed, and Web of Science until July 2023 for original research articles examining the association of certain types of proteins and the incidence of all fractures in general adults. Summary relative risks (RRs) were calculated using random effects analysis to examine the relation between each certain amount (g/day) increment of total and animal protein and fracture risk. Twenty cohort studies with serious to moderate risk of bias involving 780,322 individuals were included. There was a non-statistically significant relation between intake of animal proteins and dairy products and all fracture risk. However, 43% and 5% decreased incidence of fracture was obtained with total protein (RR, 0.57; 95%CI, 0.36 to 0.93; per 100 g/day) and fish (RR, 0.95; 95%CI, 0.91 to 0.99; per 15 g/day) intake. Every 100 g/day total and animal protein consumption and every 15 g/day fish consumption were linked to 48%, 50%, and 5% lower hip fracture risk. Greater dietary animal protein intake might reduce risk of hip but not fracture at any site. We obtained a lower risk of any or hip fracture with greater total protein (per 100 g/day) and fish (per 15 g/day) intake. No evidence was obtained that higher intake of dairy could decrease risk of fracture. [ABSTRACT FROM AUTHOR]

The aim of this work was to demonstrate that the use of biodegradable films activated with natamycin is effective for the preservation of regional cheeses. For this, starch and amylose films were prepared using only water as a plasticizer, gelatinizing at temperatures of 120 °C, and using two levels of antimicrobial. Moisture content, water solubility, WVP, mechanical properties, and biodegradability of all films were measured. The films obtained were ductile and homogeneous, and the active agent did not significantly change their mechanical properties, biodegradability, or solubility; however, it did reduce the WVP values, but this did not condition the applicability as a coating in any case. Visual observation, weight loss, antimicrobial migration, and microbiological analyses were carried out on cheese wrapped with films with and without natamycin and stored under different humidity and temperature conditions. Visual inspection showed the development of molds and yeasts on the surface of control cheeses and those covered with films without antimicrobial, while no developments were evident in the activated film. Weight loss was reduced by 5% for high humidity storage with the application of films, and for the levels tested, concentrations of natamycin were not detected in cheese mass. With the starch film and 10 mg/dm2 of natamycin (M6), it was possible to delay the growth of molds and yeasts (1.05 logarithmic cycle reduction) and psychrophilic bacteria for the 30 days of study, allowing a better-quality preservation of food in the storage, using an eco-friendly and easy-to-develop material. [ABSTRACT FROM AUTHOR]

The purpose of this study was to produce whey-less Lighvan cheese (WLC) and characterize the cheese's physical, chemical, and textural characteristics as well as its fatty acid and amino acid composition. WLC was made using sheep milk cream (17.04%), milk protein concentrate (MPC) (12.50%), whey protein concentrate (WPC) (1.745%) and compared with the typical Lighvan cheese (LC) during the 75-day ripening period at 4 °C. The results showed that the production yield of WLC (76.54%) was higher than LC (30.00%). WLC had a higher dry matter, protein, fat, and ash than the LC, while the moisture and salt content of the LC was higher. During the ripening period, cheese moisture content and pH decreased. The values of dry matter, protein, fat, ash, salt, acidity, hardness, chewiness, gumminess, and adhesiveness increased significantly (p < 0.05). The LC had the firmest texture compared to the WLC. Analyzing the cheese's fatty acids and amino acids composition also showed an increase in lipolysis and proteolysis processes during the ripening period of Lighvan cheese. The values of all fatty acids in the WLC were higher than in the LC. Different values of amino acids were observed in the LC and WLC samples. The sensory evaluation results showed that both the LC and the WLC had high sensory acceptance and scored well. In summary, it is possible to produce whey-less Lighvan cheese with favorable quality characteristics by combining optimal levels of sheep milk cream, MPC, and WPC. [ABSTRACT FROM AUTHOR]

Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality. The pH of the cheese curd matrix from manufacturing till ripening is one of the most crucial parameters that governs several aspects of cheese quality. Therefore, this paper aims to highlight the effect of pH on various processes (such as rennet coagulation, whey syneresis, salt absorption and ripening), microstructure and dynamic rheology, and microbiological changes that regulate the overall quality and safety aspects of cheeses. Understanding the role of pH on cheese quality parameters will aid to make better and more consistent cheeses that will satisfy both the consumers and cheese-makers. [ABSTRACT FROM AUTHOR]

Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making process, using a commercial starter culture containing Streptococcus thermophilus and Lactococcus strains. By using an experimental strategy whereby certain strains were left out from the starter culture, we show that S. thermophilus has a crucial role in boosting Lactococcus growth and shaping flavour compound profile. Controlled milk fermentations with systematic exclusion of single Lactococcus strains, combined with genomics, genome-scale metabolic modelling, and metatranscriptomics, indicated that S. thermophilus proteolytic activity relieves nitrogen limitation for Lactococcus and boosts de novo nucleotide biosynthesis. While S. thermophilus had large contribution to the flavour profile, Lactococcus cremoris also played a role by limiting diacetyl and acetoin formation, which otherwise results in an off-flavour when in excess. This off-flavour control could be attributed to the metabolic re-routing of citrate by L. cremoris from diacetyl and acetoin towards α-ketoglutarate. Further, closely related Lactococcus lactis strains exhibited different interaction patterns with S. thermophilus, highlighting the significance of strain specificity in cheese making. Our results highlight the crucial roles of competitive and cooperative microbial interactions in shaping cheese flavour profile. Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, the authors identify microbial interactions as a mechanism underlying flavour formation in Cheddar cheese. [ABSTRACT FROM AUTHOR]

This study aimed to characterize edible films based on potato starch and fermented and non-fermented whey solutions by Lactobacillus rhamnosus and Lactobacillus acidophilus and applied the formulated edible films to cover Manchego-type cheese to evaluate their quality characteristics during the storage using two different secondary packages. The results indicated that among quality characteristics evaluated, thickness (0.15–0.25 mm) and tensile strength (0.19–0.30 MPa) were significantly higher (compared to control edible films) in edible films formulated with fermented whey, regardless of the lactic acid bacteria (LAB) used. After 14 days of storage, the moisture content, weight loss, and color characteristics of cheese were maintained by both edible films and linear low-density polyethylene (LLDPE) bags. The application of edible films with fermented whey increases (4.21–5.98 log CFU/g) the content of beneficial microorganisms in the cheese, which are maintained during the storage (> 7 log cycles) regardless of the conditions. Consumer judges did not notice the application of edible films based on fermented whey to the cheese at the beginning and after 14 days of storage (LLDPE packaging), showing scores between I like and I like much in all samples evaluated. This study demonstrated that the fermentation process of whey solution for film forming and the employment of LLDPE as secondary packaging maintain the quality characteristics of Manchego-type cheese during storage. [ABSTRACT FROM AUTHOR]

Purpose: Higher dairy consumption is associated with a lower risk of colorectal cancer (CRC), but no studies thus far have investigated its relation with recurrence in CRC. Few studies have investigated total dairy in relation to mortality in CRC, and yielded inconsistent results. Methods: In this prospective cohort study, people newly diagnosed with stage I-III CRC filled out a food frequency questionnaire at diagnosis (n = 1812) and six months after diagnosis (n = 1672). We examined associations between pre- and post-diagnostic intake of total dairy, low-fat dairy, high-fat dairy, milk, yoghurt, and cheese with recurrence and all-cause mortality using multivariable Cox proportional hazard models and restricted cubic splines (RCS). Results: A total of 176 recurrences and 301 deaths occurred during a median follow-up of 3.0 and 5.9 years, respectively. Before diagnosis, a higher low-fat dairy intake was associated with a lower risk of recurrence (HRQ4vsQ1: 0.42, 95% CI 0.26–0.67; PRCS: 0.008) and all-cause mortality (HRQ4vsQ1: 0.58, 95% CI 0.41–0.81; PRCS < 0.001), whereas a higher high-fat dairy consumption tended to be associated with an increased all-cause mortality risk (HRQ4vsQ1: 1.41, 95% CI 0.98–2.01; PRCS: 0.030). After diagnosis, only the associations between low- and high-fat dairy in relation to all-cause mortality remained. Conclusions: This study demonstrated that higher pre- and post-diagnostic intakes of low-fat dairy were associated with a reduced all-cause mortality risk in people with stage I-III CRC, whereas higher intakes of high-fat dairy were associated with an increased all-cause mortality risk. Also, a higher pre-diagnostic low-fat dairy intake was associated with a reduced risk of recurrence. Trial registration: Clinical Trials.gov identifier: NCT03191110. [ABSTRACT FROM AUTHOR]

Purpose: To investigate the association between dairy intake and risk of incident dementia in older adults. Methods: A longitudinal analysis of dairy intake with incident dementia was conducted using a cohort study of 11,637 non-disabled Japanese older adults aged ≥ 65 years followed-up for up to 5.7 years (mean: 5.0 years). Data on milk, yogurt, and cheese intake were collected using a validated food frequency questionnaire. Total dairy intake was calculated as the sum of the daily intake of milk, yogurt, and cheese, which was sex-specifically categorized in quintiles. Dementia cases were retrieved from the public long-term care insurance database. Cox proportional hazards model was used to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (95% CIs) for incident dementia. Results: During 58,013 person-years of follow-up, 946 persons developed dementia. In the primary analysis, compare to the lowest quintile of total dairy intake, Q2 showed a slightly decreased incident dementia risk (HR for Q2 vs Q1: 0.90, 95% CI: 0.73–1.10) after fully adjusted for demographic, lifestyle, psychological, and nutritional factors, and diseases history. Compared to non-consumers of milk, those consuming for 1–2 times/month showed a lower risk of incident dementia (fully-adjusted HR: 0.76, 95% CI: 0.57–1.02). Daily yogurt consumers also had a reduced risk (fully-adjusted HR: 0.89, 95% CI: 0.74–1.09). But daily cheese consumers showed an increased risk of dementia (fully-adjusted HR: 1.28, 95% CI: 0.91–1.79). In the sensitivity analysis where we excluded dementia cases ascertained in the first 2 years, results were consistent with those from the primary analysis and we further found that yogurt intake might be inversely associated with dementia risk (p for trend = 0.025). Conclusion: Low total dairy intake or low milk intake frequency might be associated with lower incident dementia risk, however daily cheese consumers seemed to have an increased risk. Our study also suggested a possible inverse dose–response association between yogurt consumption and dementia risk, but further studies are needed to confirm whether this benefit was from yogurt intake itself or as a part of a healthy dietary pattern. [ABSTRACT FROM AUTHOR]

Yield and quality of ricotta cheese from concentrated whey is affected by various processing conditions. The present study aims to explore the optimal processing conditions regarding temperature, pH and calcium chloride (CaCl2) concentration for maximum yield of ricotta cheese. Buffalo cheese whey was concentrated by vacuum concentrator at 50 °C resulting in total solids (TS) percentage of 48.62 ± 0.195 and total protein content of 5.64 ± 0.043 percent. Twenty experiments were performed to optimize the processing conditions like temperature (60–90 °C), pH (3–7) and CaCl2 concentration (2.0–6.0 mM) for maximum yield/recovery of milk constituents from this concentrated whey. Consequently, three best combinations of processing conditions, RCW1 = 90 °C, pH 7, CaCl2 6 mM), RCW2 = (100 °C, pH 5, CaCl2 4 mM) and RCW3 = (75 °C, pH 8.4, CaCl2 4 mM) were selected for ricotta cheese preparation. These cheeses were compared for various physicochemical characteristics during storage of 60 days at 4 ± 2 °C. Yield increases (5.59–10.80%) with increased in temperature (60–90 °C) respectively at the same pH 7.0, however when temperature increased from 60 to 90 °C at the same pH 3.0 the yield increase from 4.19 to 4.90% respectively. It was observed that all three factors affect the yield (%) of ricotta cheese. Temperature and pH had strong effect as compared to CaCl2. The results showed that the ricotta cheese prepared at 100 °C, pH 5 and CaCl2 4 mM resulted the maximum yield, proteins and TS. Significant increase in acidity and non-protein nitrogen was observed during storage. The pH, fat, and lactose contents of ricotta cheese was significantly decreased during storage. However; moisture, ash, protein and TS were non-significant effect during that period. [ABSTRACT FROM AUTHOR]

The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only commercial starter culture while YL, DH and KL cheeses were produced with the incorporation of individual Yarrowia lipolytica, Debaryomyces hansenii and Kluyveromyces lactis, respectively. The chemical composition, microbial counts, sensory attributes, volatile compounds and textural properties of cheeses were determined on days 1, 30, and 60 during the ripening period. The results obtained demonstrated that chemical, microbial and sensory properties of cheese varied depending on yeast species. The cheese with Y. lipolytica was the most preferred and it contained more short chain fatty acids, particularly butyric acid. This result could be due to the higher fat content and advanced lipolytic activity. The ripening index of DH was found to be higher than the other cheeses, showing an advanced proteolytic activity in relation to lower hardness in the texture profile. K. lactis was associated with lactose metabolism and promoted the development of Lactococcus spp. The results highlighted a potential use of yeasts as adjunct cultures in Beyaz cheese to develop the sensory properties such as texture and flavor. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to identify bioactive peptides with ACE inhibitor activity in Van herby cheeses and white cheeses made from various milk types. The types of milk used to produce ripened white and Van herby cheeses were cow, sheep, and goat milk. All types of milk were pasteurized, and the starter culture (the mixing of Lc. lactis subsp. cremoris and Lc. lactis subsp. lactis) was added. In all the cheeses, samples were taken for dry matter, pH, and protein analysis on the 0th, 90th, and 180th days of ripening. Fragments were identified using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) method, which were derived from casein hydrolysis, as well as other cheese peptides and proteins. An ACE inhibitor effect was observed in the range of 8.79%–11.54% in the tested cheese samples after 180th day of ripening. The bioactive peptides were identified using liquid chromatography–tandem mass spectrometry (LC–MS/MS). In the cheese samples, nine ACE inhibitor peptides originating from casein were detected using LC–MS/MS. Observations indicated that cheeses ripened for longer durations had an increased number of bioactive peptides, demonstrating potential positive impacts on human health and suggesting their possible use in functional foods or dietary supplements. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate folic acid and cobalamin production in synbiotic cheese containing Lactobacillus salvarius, Lactococcus lactis, and inulin. Also the physicochemical (pH, fat and protein content), microbiological (viability of Lactobacillus strains), textural, and sensory properties of samples during 28 days of refrigerated storage were investigated. According to the results, the synbiotic cheese samples had lower fat and higher pH and protein content compared to the control cheese (p < 0.01). L. salvarius and L. lactis are able to produce folic acid (B9) and cobalamin (B12) in cheese samples. The viability of L. salivarius reached 10 10 CFU/g (mL) and L. lactis viability reached 10 11 CFU/g (mL) during storage (p < 0.01). The amount of folic acid production in synbiotic cheese was higher than that in control samples (36.6 compared to 21.9 µg/g). Cobalamin concentration in synbiotic cheese was higher than that in control samples (1.33 compared to 0.48 µg/g) (p < 0.05). The results showed better synbiotic cheese texture compared to the control samples (p < 0.01). Regarding the sensory properties, there were no significant differences between the color, salinity, luminosity, and overall acceptance of the samples (p < 0.01), while there was a statistically significant difference between the synbiotic and control cheeses in terms of texture and taste. Synbiotic cheeses had higher and lower scores in terms of texture and taste, respectively. Finally, L. salvarius was able to produce folic acid and cobalamin in synbiotic cheese. Also, the cheeses also retained their desired organoleptic properties by the addition of inulin and L. salvarius strains. [ABSTRACT FROM AUTHOR]

Goat farming is concentrated in semi-arid and tropical regions in Brazil. From 2006 to 2017, the number of goats sold in the country increased by 65.7%. The dairy products from these animals present higher digestibility, high vitamin A and B content, hypoallergenicity, and less lactose compared to dairy products from cows, in addition to having a higher sales value. Since corn and soybean meal generate an expense for feed management, crude glycerin, originating from the manufacture of biodiesel, has been studied as an energy substitute. However, this product contains heavy metals, posing risks to animal and human health. Few data are available on trace elements in biological samples and products derived from goats' milk with the dietary introduction of glycerin. The objective was to quantify aluminum (Al), cadmium (Cd), cobalt (Co), chromium (Cr), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), nickel (Ni), lead (Pb), and zinc (Zn) in the serum, urine, milk, and artisanal "coalho" cheese of dairy goats fed different levels of crude glycerin in feed management. In total, 16 Saanen goats were selected, lactating females, that were distributed in four Latin squares and randomly treated with different levels of crude glycerin (0, 5, 10, and 15%). After the end of each experiment cycle, serum, urine, milk, and artisanal "coalho" cheese samples were collected at the four moments. The samples were submitted to digestion assisted by microwave radiation. The multi-element analysis was carried out using inductively coupled plasma optical emission spectrometry (ICP OES). There was no influence of crude glycerin levels replacing corn in serum, milk, urine, and artisanal "coalho" cheese. The serum concentration of the metals Cu, Fe, Zn, and Mn; urine concentrations of Cu, Zn, Mn, Mo, and Cr; and milk and artisanal "coalho" cheese concentrations of Cu, Zn, and Mn remained within the standards found in the literature. The inclusion of 5 to 15% of crude glycerin, derived from cotton oil, in the diets of dairy goats in partial replacement of corn, does not alter the concentration of essential and toxic metals in serum, urine, milk, and artisanal "coalho" cheese and does not, therefore, present a risk factor for intoxication. [ABSTRACT FROM AUTHOR]

In two experiments, rats observed expert foragers in a laboratory foraging task. In both experiments, 12 towers with a food cup on top of each tower were placed in a circle. Six towers, marked with black and white stripes, had cups baited with cheese, and were located in randomly selected positions on successive trials. The other six towers were white with food cups that were sham baited with inaccessible food. In both experiments, during Phase 1, demonstrator rats eventually learned to find the baited towers, making approximately 90% correct choices in their first six choices. In Phase 2, observer rats each had an opportunity to observe, from a cage located inside the circle of towers, a now-expert demonstrator forage. Half of the observers were able to observe a cage mate, whereas the other half of the observers were able to observe a non-cage mate. After a delay of about 2 min (Experiment 1) or about 24 h (Experiment 2), the observers were allowed to forage among the rebaited towers. In both experiments, the observers performed better during their 20 Phase 2 trials than the demonstrators had performed during their first 20 Phase 1 trials. But, in both experiments, there was no clearly significant difference between the performance of observers able to watch cage mates as opposed to non-cage mates. Because the observational effect seen in both experiments survived a 24-h delay between observation and performance, it was deemed to have been based on learning. [ABSTRACT FROM AUTHOR]

In this study, cheese whey and olive mill wastewater were investigated as potential feedstocks for producing bacterial cellulose by using acetic acid bacteria strains. Organic acids and phenolic compounds composition were assayed by high-pressure liquid chromatography. Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction were used to investigate modifications in bacterial cellulose chemical and morphological structure. Cheese whey was the most efficient feedstock in terms of bacterial cellulose yield (0.300 g of bacterial cellulose/gram of carbon source consumed). Bacterial cellulose produced in olive mill wastewater presented a more well-defined network compared to pellicles produced in cheese whey, resulting in a smaller fiber diameter in most cases. The analysis of bacterial cellulose chemical structure highlighted the presence of different chemical bonds likely to be caused by the adsorption of olive mill wastewater and cheese whey components. The crystallinity ranged from 45.72 to 80.82%. The acetic acid bacteria strains used in this study were characterized by 16S rRNA gene sequencing, allowing to assign them to Komagataeibacter xylinus and Komagataeibacter rhaeticus species. This study proves the suitability to perform sustainable bioprocesses for producing bacterial cellulose, combining the valorisation of agro-wastes with microbial conversions carried out by acetic acid bacteria. The high versatility in terms of yield, morphology, and fiber diameters obtained in cheese whey and olive mill wastewater contribute to set up fundamental criteria for developing customized bioprocesses depending on the final use of the bacterial cellulose. Key points: • Cheese whey and olive mill wastewater can be used for bacterial cellulose production. • Bacterial cellulose structure is dependent on the culture medium. • Komagataeibacter strains support the agro-waste conversion in bacterial cellulose. [ABSTRACT FROM AUTHOR]

Cheese is a perishable commodity due to the dynamic biochemical and microbiological changes that occur throughout its manufacture, ripening, and marketing. Consequently, the cheese sector relies heavily on packaging. Growing environmental concerns regarding non-biodegradable cheese manufacturing and packaging components have motivated research into bio-nanomaterials as an alternative. By controlling the O2 and CO2 exchange rates and functioning as a vehicle for antimicrobial compounds, bio-nanocomposite sheets might be employed to minimize cheese's weight loss and microbial breakdown. Bio-nanocomposites are organic polymeric materials made of two major components, one of which serves as a biopolymer structure (continuous phase) and the other as a reinforced material (dispersed phase) with dimensions between 1 and 100 nm. These components share characteristics such as flexibility, biocompatibility, biodegradability, green composites, and affordability. Bio-nanocomposites employed as antibacterial agents in the food coatings industry may inhibit the growth of microorganisms on food substrates, hence increasing the shelf life of the product. The beneficial antibacterial activity of bio-nanocomposites shows that they have several applications in the food industry. In this article, we will discuss the advantages and features of bio-nanocomposite films or coatings put to cheese slices in order to increase storage duration and reduce the usage of non-biodegradable materials. This study discusses the most recent scientific findings pertaining to bio-packaging ingredients and cheese variants. [ABSTRACT FROM AUTHOR]

The demand for foods containing functional ingredients has increased to a great extent as people prefer foods with health-promoting properties. The present study was aimed to prepare chhurpi- a traditional Himalayan dried cheese, supplemented with sea buckthorn leaves (SBL) having inherent nutraceutical properties. The results revealed that the addition of SBL (1.5%, 2.5% and 3.5%) to chhurpi significantly changed its color and texture. The FT-IR spectra revealed that intensity of peaks between 3400–3200 cm−1 and 1200–800 cm−1 of the enriched chhurpi samples increased significantly. The total flavonoids and total phenolics of the chhurpi samples also increased significantly from 0.05–4.63 mg catechin equivalents/g and 7.55–63.04 mg GAE/g, respectively. Enriched chhurpi showed increased anti-diabetic, anti-obesity and anti-proliferative properties. The organoleptic characteristics of enriched chhurpi samples were modified considerably and the chhurpi with 2.5% SBL was given maximum scores. HPLC analysis of SBL confirmed the presence of phenolics (gallic acid, ferulic acid and vanillic acid) and flavonoid compounds (quercetin, kaempferol and isorhamnetin). [ABSTRACT FROM AUTHOR]

The Çökelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb was identified in 6 of the 30 samples, the As was only found in 4 of the samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents, and sample ripening index were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean total aerobic mesophilic bacteria (TAMB) count of Çökelek samples was found as 8.26 log CFU g−1. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g−1 and 7.11 log CFU g−1, respectively. Traditional cheeses are not mentioned in legal laws such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform further studied, and determine the legal limits. [ABSTRACT FROM AUTHOR]

This research aimed to develop a new bi-layer edible coating using sodium alginate (SA, internal layer) and sage seed gum (SSG, external layer) to extend the shelf-life of fresh cheese. Satureja khuzestanica Jamzad essential oil (SEO) with high carvacrol content (91.33%) was incorporated into SA coating as an active agent. Four fresh cheese groups were prepared, including uncoated and coated samples with SA-SSG, SA-SSG with 0.5% SEO, and SA-SSG with 1% SEO. Cheeses were characterized in microbiological, physicochemical, and sensory aspects during 15 days of storage at 4 ± 1 °C. Cheese samples with bi-layer coatings exhibited ca. 51.2–61.8% lower weight loss at the storage end than the uncoated group. SEO-containing coating caused a substantial reduction in inoculated Listeria monocytogenes and total mesophilic count after 24 h of coating (0.65–1.4 log CFU/g). Bi-layer coating reduced the lightness and whiteness index while increasing the yellowness of the cheese compared to the uncoated. The lipid oxidation rate increased significantly for uncoated and SA-SSG groups; however, SEO-containing coating effectively prevented it. The hardness and chewiness values of the coated cheeses were considerably lower than the uncoated (p < 0.05). Although SEO-containing coating decreased the odor and flavor scores, the overall preference of all samples was acceptable until the end of storage. Our findings suggest a potential utility of the layer-by-layer coatings approach to maintain the quality acceptance of fresh foodstuffs. [ABSTRACT FROM AUTHOR]

In this study, the sensory and mechanical aspects of the texture of goat's milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat's milk salad cheese was compared to cow's milk salad cheese and Feta cheese. Texture measurements confirmed that goat's cheese compared to cow's cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat's milk salad cheese was much less acceptable to consumers compared to cow's milk cheese and Feta cheese. Consumers also indicated that the hardness of goat's cheese was lower than that of cow's cheese and Feta cheese. A reduction in "stickiness" in comparison with cow's cheese was also reported; however, it was much higher than that for Feta cheese. The "fracturability" and "graininess" of goat's cheese was similar to cow's cheese. Emotional profile analysis showed that goat's cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was "healthy". The most frequently mentioned emotions after the consumption of goat's cheese were "upset", "disgusted" and "worried". Many consumers also indicated "disappointed" and "angry", which did not occur after the consumption of cow's cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling. [ABSTRACT FROM AUTHOR]

This work reports a combined coagulation-electrocoagulation process using a biocoagulant from the Opuntia ficus-indica for treatment of cheese whey wastewater. The process parameters as pH, biocoagulant dosage, and current density were evaluated from the chemometric tools. A Box-Behnken design was used, having as responses the removal percentages of turbidity and chemical oxygen demand (COD). The results showed that for the studied variable ranges, linear models were obtained and the pH was parameter more significant for treatment proposed. The pH showed synergic effect with the investigated parameters, while the biocoagulant dosage and density current showed antagonistic effects. The desirability function was used to optimization of process, and suggested values were pH 10.0, biocoagulant dosage of 4.4 g L−1, and current density of 31.5 mA cm−2, which showed removals of turbidity and COD of 98.9 and 83.8%, respectively. [ABSTRACT FROM AUTHOR]

This study was implemented to investigate the effect of Ganoderma lucidum extract (0.0, 0.5, 1.0, 1.5 and 2.0%) on chemical properties, total phenolic content, antioxidant capacity, proteolysis, microstructure and sensory characteristics of the UF-white cheese during 90 days of ripening at 5 ± 0.1 °C. According to results, addition of Ganoderma lucidum extract into the UF-white cheese formulation caused significant decrease in pH and significant increase in moisture, titrable acidity, total phenolic content and antioxidant activity, during ripening (p < 0.05). Proteolysis indexes including water soluble nitrogen and trichloroacetic acid soluble nitrogen increased significantly (p < 0.05) with increasing the concentration of Ganoderma lucidum extract and reached to 31.16 and 21.42 (% of total nitrogen) at the end of the ripening, respectively. UF-white cheese containing high concentrations of Ganoderma lucidum extract (1.5 and 2%) had a porous structure of casein network with larger pores. The cheeses manufactured with 0.5 and 1.0 of Ganoderma lucidum extract had acceptable sensory properties compared to control cheese. In conclusion, UF-white cheese manufactured with 1.0% of Ganoderma lucidum had the best quality in terms of all quality characteristics. [ABSTRACT FROM AUTHOR]

Dissolved organic nitrogen can cause undesirable environmental problems in aquatic environments, such as eutrophication, nitrogenous disinfection by-product formation, and a decrease in the amount of dissolved oxygen. 25–80% of the total dissolved nitrogen (TDN) in the effluent of wastewater treatment plants is dissolved organic nitrogen (DON) form. As a result of these concerns, the biodegradability and management of DON is important issue for domestic/industrial wastewater treatment. Dairy products are widely consumed in Turkey and dairy industry wastewater has a high organic nitrogen content. In this study, the biodegradability of wastewater samples obtained from yoghurt and cheese production industries was investigated. The biodegradability of wastewater samples was determined by using a mixed bacteria culture and identified between 72.2 and 81.7% for yoghurt production wastewater and 19.1–20.1% for cheese production wastewater. BDON/TDN ratio was found as 65.4–71.9% and 16.5–17.5% ranges for yoghurt and cheese production wastewaters, respectively. Although both are released from dairy production, it has been determined that white cheese production wastewater has a very low biodegradability compared to yoghurt production wastewater. It is thought that the results of this study will contribute to the evaluation of the removal efficiency in other industrial facilities and domestic wastewater treatment plants. [ABSTRACT FROM AUTHOR]

Background: The biodiversity of the mycobiota of soft cheese rinds such as Brie or Camembert has been extensively studied, but scant information is available on the fungi colonizing the rinds of cheese produced in the Southern Switzerland Alps. This study aimed at exploring the fungal communities present on rinds of cheese matured in five cellars in Southern Switzerland and to evaluate their composition with regards to temperature, relative humidity, type of cheese, as well as microenvironmental and geographic factors. We used macro- and microscopical morphology, matrix-assisted laser desorption/ionization–time of flight (MALDI-TOF) mass spectrometry, and sequencing to characterize the fungal communities of the cheeses, and compared them with metabarcoding targeting the ITS region. Results: Isolation by serial dilution yielded 201 isolates (39 yeasts and 162 filamentous fungi) belonging to 9 fungal species. Mucor and Penicillium were dominant, with Mucor racemosus, M. lanceolatus, P. biforme, and P. chrysogenum/rubens being the most frequent species. All but two yeast isolates were identified as Debaryomyces hansenii. Metabarcoding detected 80 fungal species. Culture work and metabarcoding produced comparable results in terms of similarity of the fungal cheese rind communities in the five cellars. Conclusions: Our study has shown that the mycobiota on the rinds of the cheeses studied is a comparatively species-poor community influenced by temperature, relative humidity, type of cheese, and manufacturing steps, as well as microenvironmental and possibly geographic factors. [ABSTRACT FROM AUTHOR]

Mechanical and textural properties of processed cheeses are affected by low-fat, and hydrocolloids are commonly used as fat mimetics due their ability to make connections with water molecules. The aim of this study was to evaluate the stabilizing effect of Acacia mearnsii gum in low-fat processed cheeses, through physicochemical, composition, rheological and texture analyses. Processed cheeses were made with a 50% fat reduction and added with 0.125, 0.250, 0.375 and 0.5% (w/v) of A. mearnsii gum (AMS), and also were prepared samples full-fat (standard sample) and low-fat without gum (control sample). The chemical composition, physicochemical, textural and viscoelastic properties of processed cheeses were analyzed. Samples with A. mearnsii gum showed a higher amount of carbohydrates and protein content similar to the standard sample. The low-fat content influenced the rheological and textural properties of the processed cheeses, and they had liquid-like behavior and were softer and more spreadable. Processed low-fat cheese with a higher AMS concentration showed viscoelastic behavior similar to the full-fat sample. With standard sample exception, all other processed cheeses when subjected to temperature variation cycles (thermoreversibility test) showed identical behavior, without changes in viscoelastic behavior, being characterized as thermostable systems. AMS addition promoted the molecular interactions (increased cohesiveness) between the formulation constituents. The results showed that A. mearnsii gum has stabilizing potential for the food processing, being able to stabilize products with low-fat content. [ABSTRACT FROM AUTHOR]

Infection with the tick-borne encephalitis virus (TBEV) can cause meningitis, meningoencephalitis and myelitis in humans. TBEV is an enveloped RNA virus of the family Flaviviridae, which is mostly transmitted via tick bites. However, transmission by consumption of virus-contaminated goat raw milk and goat raw milk products has also been described. Only a few methods have been reported for the detection of TBEV in food so far. Here, we compare different virus extraction methods for goat raw milk and goat raw milk cream cheese and subsequent detection of TBEV-RNA by RT-qPCR. Langat virus (LGTV), a naturally attenuated TBEV strain, was used for artificial contamination experiments. Mengovirus and the human coronavirus 229E were compared to assess their suitability to serve as internal process controls. Out of three tested extraction protocols for raw milk, sample centrifugation followed by direct RNA extraction from the aqueous interphase yielded the best results, with a recovery rate (RR) of 31.8 ± 4.9% for LGTV and a detection limit of 6.7 × 103 LGTV genome copies/ml. Out of two methods for cream cheese, treatment of the samples with TRI Reagent® and chloroform prior to RNA extraction showed the best RR of 4.7 ± 1.6% for LGTV and a detection limit of 9.4 × 104 LGTV genome copies/g. RRs of Mengovirus and LGTV were similar for both methods; therefore, Mengovirus is suggested as internal process control virus. The developed methods may be useful for screening or surveillance studies, as well as in outbreak investigations. [ABSTRACT FROM AUTHOR]

The quality of Protected Designation of Origin (PDO) Fiore Sardo, an Italian cheese, is investigated by Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry. In this work, artisanal and industrial products are analysed in terms of relaxometric parameters to describe their quality. Artisanal cheeses were produced from raw milk (RC) by five shepherds, as indicated by following the official protocol. Heat-treated milk cheeses (HTC) counterparts were produced with the same manufacturing process. Commercial industrial cheeses (IND) were also analysed and compared to RC and HTC. TD-NMR relaxometry parameters are able to describe Fiore Sardo quality (RC, HTC and IND cheeses). The characteristic variability of artisanal productions is properly highlighted, and the influence of milk heat treatment and industrial processing is clearly observable in HTC and industrial cheeses as highlighted by TD-NMR relaxometry parameters. TD-NMR relaxometry can potentially be exploited in quality-control practices in the dairy sector, as a valid alternative to more sophisticated analytical techniques. [ABSTRACT FROM AUTHOR]

In this study, soy protein isolate films embedded with different ratios of cardamom essential oil microcapsules (CEOM) were synthesized by casting method. The antimicrobial and physicochemical properties, and the release kinetics of the films were evaluated. The control film and films containing CEOM were used to package Iranian white cheese. Results indicated the incorporation of CEOM increased the thickness, water vapor permeability, and flexibility of the films but reduced their tensile strength. The color factors (L*, a*, b*, and Δ E) and the optical attributes of the films were affected by incorporating of CEOM. The Fourier-transform infrared results revealed the formation of H-bonds in the film structure. X-ray diffraction patterns showed that the addition of CEOM altered the crystal structure of the films. Also, the CEOM significantly improved the antioxidant and antibacterial properties, and total phenolic content of the film. Packaging of Iranian white cheese with bioactive film based on SPI improved shelf life of the cheese. Release profiles of the films were fitted well by Rigter-Peppas model. The microencapsulation of cardamom essential oil has increased the effectiveness time of the essential oil. [ABSTRACT FROM AUTHOR]

This study aimed to extract aqueous oleosomes from sesame seeds, to study the characteristics of oleosomes and the effect of sesame oleosomes with different levels (zero, 25, 50, 75, and 100%) as an alternative to saturated fatty acids on rheological and sensory properties of cheese. The amount of moisture, ash, fat, protein, and carbohydrate in sesame seeds were 5 ± 0.01%, 4.55 ± 0.71%, 53 ± 0.02%, 19.59 ± 1.34%, and 13.23 ± 0.12%, respectively. The rheological evaluation of cheese determined that the treatments always behave like a viscoelastic solid, so that at low strains, the storage modulus is greater than the loss modulus, and on the contrary, at higher strains, the loss modulus is greater than the storage model. The textural and morphological characteristics results of cheese showed that changes in each parameter were significant (p < 0.05) depending on the cheese formulation and the percentage of sesame seed oleosome used in the formulation. Also, the strongest viscoelastic structure of cheeses is related to the treatment containing 75% of oleosomes. The strong molecular arrangement between protein and fat was lost when the oleosome content was 100%, resulting in a decrease in cheese texture quality. However, the highest overall acceptance in terms of the panelist was observed in the treatment containing 100% oleosome. According to the results of textural analysis and sensory evaluation, the use of 75% sesame seed oleosome in cheese formulation as a cream substitute can be an effective method to reduce cheese fat, improve its texture properties, and produce useful products. [ABSTRACT FROM AUTHOR]

Objectives: Malnutrition, particularly protein insufficiency, is common in institutionalised older adults and increases morbidity, mortality, and costs. We aimed to determine whether 12 months supplementation using high-protein foods (milk, cheese, yoghurt) prevents malnutrition in older adults. Design: Cluster randomised control study. Setting: Sixty Australian aged care facilities. Participants: Older adults living in aged care homes (n=654, mean age 86.7±7.2 years, 72% females). Intervention: Facilities randomly allocated to a high-protein (n=30 intervention) or regular (n=30 controls) menu. Measurements: Nutritional status assessed using the Mini Nutrition Assessment (MNA) tool and fasting morning blood samples (n=302) assayed for haemoglobin (Hb) and albumin. Food intake was monitored 3-monthly using visual plate waste assessment. Measurements at baseline and month 12 were analysed using random effects model accounting for clustering (facility), repeated measure and confounders. Results: Addition of 11g of protein as 1.5 servings of high-protein foods daily preserved nutritional status that deteriorated in controls [MNA screen (−0.68, 95%CI: −1.03, −0.32, p<0.001) and total (−0.90, 95%CI: −1.45, −0.35, p=0.001) scores], resulting in group differences in MNA screen (0.62, 95%CI: 0.17, 1.06, p=0.007) and total (0.81, 95%CI: 0.11, 1.51, p=0.023) scores and group difference in Hb (3.60g/L, 95%CI: 0.18, 7.03, p=0.039), the net result of preservation with intervention (0.19g/L, 95%CI: −2.04, 2.42, p=0.896) and a decline in controls (−3.41g/L, 95%CI: −6.01, −0.82, p=0.010). No group differences were observed for serum albumin. Conclusion: Consumption of high-protein foods is a pragmatic approach to maintaining nutritional status in older adults in aged-care. [ABSTRACT FROM AUTHOR]

The goal of this study was to come up with an efficient method for treating cheese production wastewater. Because the effluent has a higher concentration of organic and inorganic materials, the indigenous microbial treatment process was used to effectively remove total dissolved solids (TDS), chemical oxygen demand (COD), and color without the addition of any nutrients. The indigenous microorganisms were tested for color, TDS, and COD elimination by growing them in "nutrient broth medium" loaded with different amounts of cheese effluent. The isolates were identified by 16S rRNA sequencing, and the results revealed that strain 1 was Enterobacter cloacae, strain 2 was Lactococcus garvieae, and strains 3 and 4 were Bacillus cereus and Bacillus mycoides, respectively. After 36 h of incubation, the data were evaluated. Among all the microbes, E. cloacae reduced TDS and COD from the effluent the most (80 ± 0.2% and 87 ± 0.4% COD, respectively). When compared to individual species, consortia were more efficient (86 ± 0.2% TDS and 90 ± 0.3% COD). On treatment, the correlation coefficient "r" for TDS and COD elimination was found to be 1, resulting in a positive linear connection. The current study suggests that microbial therapies are both effective and environmentally beneficial. [ABSTRACT FROM AUTHOR]