In this paper, we estimate a mixed logit model for demand in the U.S. processed cheese market. The estimates are used to determine pass-through rates of cost changes under different behavioral regimes. We find that, under collusion, the pass-through rates for all brands fall between 21% and 31% while, under Bertrand-Nash price competition, the range of pass-through rates are between 73% and 103...

Awara is an unfermented soybean product (also known as soybean curd). It is a softcheese -like food produced by curding fresh hot soy milk with either a salt or an acid [1]. Awara also known as Tofu is an important dietary snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularit...

The aim of this study was to determine the chemical and microbiological analysis of soya cheese and compare with cow milk cheese and raw soya. Fat content is lower and protein content is higher in soya cheese than cow milk cheese. Moisture, ash, fat, total carbohydrate, total energy, pH, total chlorides and Total solids are significantly higher in cow milk cheese than soya cheese. Cheese yield,...

OBJECTIVE We present two adult and three paediatric patients who had allergic reactions after cheese ingestion and subsequently tolerated cow's milk derivatives. The objective of this study was to determine possible cross-reactivity between different types of cheese. METHODS Skin tests were performed to cow's milk fractions, and prick-prick tests for goat, sheep and cow cheese. Specific IgE t...

Bovine and caprine Monterey Jack cheeses were produced unfortified (cheese) or fortified with milk calcium (Ca-cheese). Five groups of male rats were fed a control diet or one of four experimental diets: bovine cheese diet, bovine Ca-cheese diet, caprine cheese diet, and caprine Ca-cheese diet to test their effects on calcium absorption as well as bone mineralization. Significant differences (P...

Growing consumer demand for high-quality products coupled with minimally processed and a minor use of synthetic food additives have increased the need to search new sources natural antimicrobials ensure product safety. This study aimed evaluate antimicrobial activity extracts from brown algae Ericaria selaginoides against Bacillus cereus in typical Catalan fresh cheese (“mató”) by means challen...

A sensitive nisin quantification bioassay was constructed, based on Lactococcus lactis chromosomally encoding the nisin regulatory proteins NisK and NisR and a plasmid with a green fluorescent protein (GFP) variant gfp(uv) gene under the control of the nisin-inducible nisA promoter. This strain, LAC275, was capable of transducing the signal from extracellular nisin into measurable GFPuv fluores...