The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety assess its characteristics using probiotic cell pellets (LCP) cell-free extracts (CFS). Cheese samples were collected from different areas investigate current contamination situation. Six CFSs of probiotics assessed as antifungal against toxi...

The performance of a mixed thermophilic and mesophilic starter culture consisting Streptococcus thermophilus ST1 the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in absence (A: ST1+M78) or presence (B: ST1+M78+H25) Lactiplantibacillus plantarum H25—another ripening strain—under real cheesemaking conditions. Three pilot-scale trials fresh (6-day-old) Ga...

This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe's milk or from a mixture with goat's milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total soli...

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at ...

Alkaline phosphatase (ALP) is a native raw-milk enzyme used in many countries as the standard assay for rapidly validating milk pasteurization process. Due to increased restrictions on production or import of cheeses produced from unpasteurized milk, ALP activity (<10 mU/g) cheese was measured simple and reliable method check proper both safety inspection trading controls. In Sicily, artisanal ...

The use of a suitable food carrier such as cheese could significantly enhance probiotic viability during storage. The main goal of this study was to assess viability of commercial probiotic strains during Cheddar cheesemaking and ripening (4-6 months) by comparing the efficiency of microbiological and molecular approaches. Molecular methods such as quantitative PCR (qPCR) allow bacterial quanti...

Changes in the concentrations of the free fatty acids (FFA) containing an even number of carbon atoms in Serra cheese were monitored using a two-way factorial design over a ripening period of 35 days throughout the cheesemaking season. Both time variables had statistically significant effects at the 5% level on the concentrations of FFA. The concentration of stearic acid increased signt$cantly ...

Amounts of alphas1-casein (as1-CN), protein, fat, SNF and total solids were measured in 125 goat milk samples. Coagulation time, coagulation rate and curd ®rmness were measured in 75 goat milk samples by dynamic mechanical analysis using a Bohlin VOR Rheometer. After adjustments were made for month, time of milk collection and animal age, it was con®rmed that goat milk with high percent total s...

Abstract We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably impact particular processing and formulation variables, (homogenisation pressure, coagulation pH temperature, stabiliser level) cheese physical, material microstructural properties. Protein–protein protein-fat interactions were seen to be primary structural contributors p...