Abstract Cheese-making involves milk coagulation as a crucial step where calf rennet has been used traditionally the milk-clotting enzyme in cheese industry. This study investigated enzymes from seven species of seaweed and evaluated parameters for their isolation partial purification including post-harvest processing, extraction methods. The saturation degree ammonium sulphate precipitation st...

As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow's and sheep's milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd a...

Ras cheeses were manufactured using aqueous extract of globe artichoke or artichoke flowers (Cynara scolymus) proteinase as coagulant were compared to calf rennet. There were slight differences between chemical composition of cheese made using vegetable coagulants or calf rennet. Cheeses manufactured with artichoke extract as coagulant exhibited higher (p < 0.05) levels of water soluble nitroge...

saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

We sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese. To facilitate this, 16S rRNA amplicon sequencing was used to elucidate the microbial community dynamics of brine-salted continental-type cheese in cheeses produced early and late in the production day. Differences in the microbial com...

OBJECTIVES A high soft drink intake may promote, whereas intake of cheese may reduce risk of the metabolic syndrome (MetS), but will cheese intake blunt the soft drink versus MetS association? DESIGN Cross-sectional study. SETTING The Oslo Health Study. PARTICIPANTS Among the 18 770 participants of the Oslo Health Study there were 5344 men and 6150 women having data on cheese and soft dri...

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert...

BACKGROUND Listeria monocytogenes is of major concern to the food industry in general and the dairy industry in particular. Little is known about incidence of this pathogenic bacterium in dairy products in Iran. METHODS A survey was made from 23 September 2006 to 22 June 2007 for Listeria species in ninety samples of traditional and industrial cheeses, in milk and surface where the cheeses we...

Computer vision is a rapid, economic, consistent and objective inspection technique, which has expanded into many diverse industries. Its speed and accuracy satisfy ever-increasing production and quality requirements, hence aiding in the development of totally automated processes. This non-destructive method of inspection has found applications in the agricultural and food industry, including t...