Cottage cheese was produced from reconstituted skimmed milk powder Fer­ mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese pro...

Rocchini, D. (corresponding author, [email protected], [email protected]) & Neteler, M. ([email protected]): Fondazione Edmund Mach, Research and Innovation Centre, Department of Biodiversity and Molecular Ecology, GIS and Remote Sensing Unit, Via E. Mach 1, 38010 S. Michele all’Adige, TN, Italy McGlinn, D. ([email protected]): Department of Biology, The University of N...

Fourier transforms for detecting multitemporal landscape fragmentation by remote sensing Duccio Rocchini, Markus Metz, Carlo Ricotta, Martin Landa, Alessandro Frigeri & Markus Neteler a Edmund Mach Foundation, Research and Innovation Centre, Department of Biodiversity and Molecular Ecology, GIS and Remote Sensing Unit, 38010 S. Michele all’Adige (TN), Italy b Department of Environmental Biology...

INTRODUCTION S. aureus is of great importance to public health due to its pathogenicity. This study aimed to evaluate lipase production by S. aureus isolates from different sources. METHODOLOGY Lipolytic activity was determined using Tween-Calcium agar (48 hours; 35°C). RESULTS Eighty-six percent of the isolates from human wounds were positive for lipase production. The frequencies of isola...

Ricotta argues against the existence of a unique measure of biodiversity by pointing out that no known measure of alpha-diversity satisfies all the adequacy conditions that have traditionally been set for it. While that technical claim is correct, it is not relevant in the context of defining biodiversity which is most usefully measured by beta-diversity. The concept of complementarity provides...

The fate of 5 different Escherichia coli strains, including 3 Shiga toxin-producing E. coli (STEC) strains, was analyzed during the production and ripening of semihard raw milk cheese. The strains, which were previously isolated from raw milk cheese, were spiked into raw milk before cheese production at 2 different levels (approximately 10(1) and 10(3) cfu/mL, respectively). Two cheese types we...

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin...

Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) d...

Our objective was to develop a rapid method for measuring fat, protein, solids, and salt content of Cheddar cheese using a mid-infrared (MIR) transmittance analysis. Currently, quality assurance is done using near-infrared (NIR). For MIR analysis, Cheddar cheese (about 9 g) was blended with a sodium metasilicate solution (about 85 g). Cheese was blended to a uniform particle size (about 3 to 4 ...

Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 months of ripening in eight Swiss Gruyère-type cheeses using a culture-independent typing method. The ...