Changes in milk proteins effected by bacterial action are important in various aspects of the ripening of cheese and the proteolytic spoilage of dairy products in refrigerated storage. Paper electrophoresis has afforded a new method for the study of protein systems such as those in milk (MacRae and Baker, 1958; and Weigt, 1959), including the detection of certain changes occurring in such syste...

GMP is a C-terminal hydrophilic casein-peptide formed by 64 amino acid residues which presents up to four carbohydrate chains (sialic acid-galactose-N-acetyl galactosamine) bonded to threonine residues in six different positions (121; 131; 133; 136; 142, and 165). Ramified chain amino acids prevail in its structure; nevertheless there is absence of aromatic amino acids (phenylalanine, tryptopha...

Listeria monocytogenes is a ubiquitous bacterium widely distributed in the environment that can cause a severe disease in humans when contaminated foods are ingested. Cheese has been implicated in sporadic cases and in outbreaks of listeriosis worldwide. Environmental contamination, in several occasions by persistent strains, has been considered an important source of finished product contamina...

Production data of the cheesemaking process are used to monitor milk fat and protein recoveries in cheese, cheese yield, and composition and eventually to predict these parameters. Due to the large impact of these factors on cheese quality and plant profitability, it is very important to use reliable data for analysis, modeling, and control of the process. This paper tested six methods for dete...

Whey is a highly polluting by-product of cheese processing. However, it has valuable nutritional properties since rich and balanced source proteins amino acids. Therefore, broad range functional that can be exploited for diverse applications. Research shown how the enzymatic hydrolysis whey releases bioactive peptides. In present study, protein concentrate (WCP) was performed using purified Spo...

Vitamin B12 (cobalamin) is a metal complex composed of a central cobalt ion bonded to six ligands. It is essential for major biological functions such as protein, fat and carbohydrate metabolism, the maintenance of the central nervous system, and the formation of red blood cells. Since mammals cannot synthesize cobalamin, dietary intake represents the only natural source for humans. Dairy produ...

Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...