BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...

Two experiments were carried out on how questions are remembered. Subjects watched a videotape of a series of simple events and then answered 18 questions about these events. The questions were all of the same general syntactic form (e.g., "Did the pencil fall against the jug on A?", where A refers to a particular location). They were designed to elicit three sorts of answer: "yes," "no" becaus...

Short-chain free fatty acids (FFA) are important sources of cheese flavor and have been reported to be indicators for assessing quality. The objective of this research was to develop a simple and rapid screening tool for monitoring the short-chain FFA contents in Swiss cheese by using Fourier transform infrared spectroscopy (FTIR). Forty-four Swiss cheese samples were evaluated by using a MIRac...

The “measuring with jugs problem” involves pouring water between jugs to measure out a specific quantity of water. The object is to find the proper sequence of fill operations, pour operations (from one jug to another) and emptying operations to arrive at the desired quantity of water which may be in either jug. In the past, solutions to this puzzle have always involved creating a series of ope...

MOVE problems, like the Tower of London (TOL) or the Water Jug (WJ) task, are planning tasks that appear structurally similar and are assumed to involve similar cognitive processes. Carder et al. [Carder, H.P., Handley, S.J., & Perfect, T.J. ( 2004). Deconstructing the Tower of London: Alternative moves and conflict resolution as predictors of task performance. The Quarterly Journal of Experime...

In the past fifty years, no recorded case of botulism has been attributed to surface ripened cheese (NIeyer and Eddie, 1950). When cheese spread was prepared from one type of surface ripened cheese, botulinum toxin was demonstrated in only one out of several million jars (Dauer, 1952). The fact that botulism was never observed with the original surface ripened cheese from which cheese spreads w...

In this study the methods of Hungate were used to quantitate the anaerobic bacteria present in commercially available ground beef, cheddar cheese, and German hand cheese. Of 235 anaerobic roll-tube isolates from ground beef and German hand cheese, all were facultative anaerobes. Of 213 anaerobic roll-tube isolates from cheddar cheese, 91% were facultative anaerobes and 9% were obligate anaerobe...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...

Vitamin B12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 mg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance li...

The data presented are associated with the "Proteomic analysis of the adaptative response of Mucor spp. to cheese environment" (Morin-Sardin et al., 2016) article [1]. Mucor metabolism is poorly documented in the literature and while morphology and growth behavior suggest potential adaptation to cheese for some strains, no adaptation markers to cheese environment have been identified for this g...