Nowadays, high standard level of living has led to an increase in demand for foods which are minimally processed via high sensory and nutritional quality and also an extended shelf life. High pressure processing (HPP) is one of the techniques that was considered for food preservation at the first application in food industry. Pressures in the range of 300 to 650MPa have been found to affect the...

In production of cheese with eyes (bubbles of CO2 often referred to as holes) there are occasionally problems with cracks in the cheese. These cracks can pose a problem when cutting up the cheese and they will, even though they are harmless, cause the cheese to appear less attractive for the consumer. Therefore the cheese producing industry is interested in the microbiological reasons behind th...

Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especially in the manufacture of cheeses. We present here the 2,141,841-bp draft genome sequence of L. helveticus strain ATCC 12046, a potential starter strain for improving cheese production.

The EU Center of Excellence for Exascale in Solid Earth (ChEESE) develops exascale transition capabilities the domain Earth, an area geophysics rich computational challenges embracing different approaches to (capability, capacity, and urgent computing). first implementation phase project (ChEESE-1P; 2018–2022) addressed scientific technical seismology, tsunami science, volcanology, magnetohydro...

The economical profitability of the dairy industry is based on the quality of the bulk milk collected in the farms, therefore it was based on the herd level rather than on the individual animals at real time. Udder infection and stage of lactation are directly related to the quality of milk produced on the herd level. However, improvement of milk quality requires testing each animal's milk sepa...

Following in the footsteps of the Stockport Research Group, who made extensive use of probate inventories in their Stockport in the mid-seventeenth century, 1660– 1669 (S. McKenn and C. Nunn eds, Stockport, 1992), Paul Anderton provides a detailed analysis of 59 Nantwich inventories for the same decade along similar lines, with special reference to agriculture. Comparisons are made between Nant...

Introduction: Probiotics are nonpathogen living microorganisms which express beneficial effects on host, when are administered in adequate amounts. Traditional dairy products are regarded as good sources of probiotics. Present study aims to isolate Lactic Acid Bacteria (LAB) from Siahmezgi cheese, a traditional cheese produced in the north of Iran, and to evaluate their probiotic potential for ...

A rapid and accurate method to identify bovine and ewe milk adulteration of fresh water buffalo mozzarella cheese by using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) is described. The differentiation among mozzarella made from water buffalo milk and from mixtures of less expensive bovine and, more recently, ewe milk with water buffalo milk is achi...