Salt reduction in film‐ripened, semihard Edam cheese

Dairy Foods: Impact of Salt Reduction on Cheese

Low fat (LF) cheddar cheese develops flavor during aging uncharacteristic of full fat (FF) cheese, such as rosey and burnt/brothy flavors and bitter taste. Our objective was to determine if this is a function of differences in salt-in-moisture (S/M) content. Full fat and LF curd was made (in triplicate) using 700 kg of milk and salted to produce cheese with S/M typical of LF cheese. Half the cu...

Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese

In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese. The food-grade plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolate...

Fate of Mycobacterium avium subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milk.

Raw milk was artificially contaminated with declumped cells of Mycobacterium avium subsp. paratuberculosis at a concentration of 10(4) to 10(5) CFU/ml and was used to manufacture model hard (Swiss Emmentaler) and semihard (Swiss Tisliter) cheese. Two different strains of M. avium subsp. paratuberculosis were tested, and for each strain, two model hard and semihard cheeses were produced. The sur...

AI EDAM 25th anniversary

When AI EDAM started 25 years ago, AI was a buzz word and it was expected to revolutionize the way engineering design, analysis, and manufacturing (EDAM) were conducted. It did not revolutionize EDAM unfortunately. There was no visible landmark over the past 25 years at least in the EDAM areas. Instead of such “gold medals,” what we now see is numerous steady stepwise improvements that AI techn...

Universal salt reduction.