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Results 251 - 300 of 485
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Ndagijimana Maurice - - 2006
Two 2[5H]-furanones, in association with medium-chain fatty acids, were released in whey by Lactobacillus helveticus exposed to oxidative and heat stresses. This species plays an important role in cheese technology, particularly for Swiss-type cheeses and Grana cheese. Moreover, it significantly contributes to cheese ripening by means of an early autolysis ...
Picque D - - 2006
Respiratory activity, weight loss, and appearance of Camembert-type cheeses were studied during chamber ripening in relation to atmospheric composition. Cheese ripening was carried out in chambers under continuously renewed, periodically renewed, or nonrenewed gaseous atmospheres or under a CO(2) concentration kept constant at either 2 or 6% throughout the chamber-ripening ...
Isleten M - - 2006
Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinate (NaCn) were investigated ...
Cui Jing-Hao - - 2006
Bifidobacteria-loaded alginate poly-l-lysine microparticles (bap microparticles) were prepared using an air atomization method and then freeze-dried. The viability of the bap microparticles was investigated as a function of the amount of the bifidobacteria cultures, and the addition of a yeast extract, cryoprotectants, antioxidants and neutralizer. The size of the bap ...
Sridhar V R - - 2006
AIMS: We report development of two food-grade cloning vectors for Lactococcus lactis, which utilize either a lactococcal aspartate aminotransferase gene (aspC), or Bifidobacterium longumalpha-galactosidase gene (aglL) as selectable markers. METHODS AND RESULTS: The theta-replicon of lactococcal plasmid, pW563, was combined with aspC and a multiple cloning site. When electroporated into ...
Morales Pilar - - 2006
High-pressure processing is an appropriate technique for improving the microbiological safety of packaged ready-to-eat foods. The effect of high-pressure treatment on Listeria monocytogenes Scott A inoculated into fresh Hispánico-type cheese and ripe Mahón cheese was investigated. A 3.8-log reduction in the counts of L. monocytogenes Scott A in fresh cheese ...
Niasari-Naslaji A - - 2006
The development of a suitable semen extender is required to extend artificial breeding programs and to preserve the genetic potential of Bactrian camel. Experiments were conducted to provide the optimal osmolality and pH of tris-based extender and to compare that with available extenders for short-term preservation of Bactrian camel semen ...
Henning D R - - 2006
Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional ...
Fernández María - - 2006
Biogenic amines (BA) are toxic substances that appear in foods and beverages. Tyramine is the most abundant BA in cheeses. A PCR method was developed to detect the presence of tyramine-producing bacteria during cheese manufacture and ripening. Six different batches of a farmhouse blue cheese were analysed by PCR. Tyramine ...
Clark Dorn L DL - - 2006
Research has been focused on the detection of Mycobacterium avium subspecies paratuberculosis (MAP) in pasteurized milk; however, pasteurized milk is a key ingredient in a variety of food products. Therefore, MAP contamination in milk-derived products must be investigated. We undertook a six-month study to investigate the presence of viable MAP ...
Fontecha J - - 2006
Triacylglycerol (TAG) composition by carbon number in 2 protected designation of origin cheeses, Mahón (cheese from cow milk) and Manchego (cheese from ewe milk) that were manufactured by 3 different producers was analyzed during cheese ripening using gas chromatography with a short capillary column. The TAG composition at different times ...
Manca G - - 2006
The aim of this study was to characterize the isotopic composition and protect "Peretta" cows' milk cheese, a typical product of Sardinia, against other cheeses of the same appearance sold under the same name, but made of raw materials from northern Europe. The study was concerned with 3 types of ...
Upreti P - - 2006
Eight Cheddar cheeses with 2 levels of calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) were manufactured. All cheeses were made using a stirred-curd procedure and were replicated 3 times. Treatments with a high level of Ca and P were produced by setting the milk and drawing ...
Govindasamy-Lucey S - - 2006
Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese ...
Kuusi Markku - - 2006
Streptococcus equi subspecies zooepidemicus is a rare infection in humans associated with contact with horses or consumption of unpasteurized milk products. On October 23, 2003, the National Public Health Institute was alerted that within one week three persons had been admitted to Tampere University Central Hospital (TaYS) because of S. ...
Martin Louise L University of Worcester, School of Sport & Exercise Science , Henwick Grove, Worcester, - - 2006
The aim of the study was to establish the nutritional practices and activity patterns of elite female soccer players. The nutritional intake of 16 female England Soccer players was self-reported over a seven-day period. Participants were provided with written and verbal guidelines for the completion of the diaries. Training details ...
Byers Katherine G - - 2005
In the United States, approximately three fourths of African-Americans have the potential for symptoms of lactose intolerance because lactose digestion depends on the presence of the enzyme lactase-phlorizin hydrolase which is reduced by up to 90-95% in individuals with lactase nonpersistence. The 'African-American diet' is more likely to be low ...
Hürlimann Martin D - - 2006
We present new NMR techniques to characterize food products that are based on the measurement of two-dimensional diffusion-T2 relaxation and T1-T2 relaxation distribution functions. These measurements can be performed in magnets of modest strength and low homogeneity and do not require pulsed gradients. As an illustration, we present measurements on ...
Callon C - - 2005
The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community. To evaluate the influence of the microbial community on sensory characteristics, Salers-type cheeses were manufactured with the same pasteurized milk, reinoculated with ...
Rabbani Naumana R - - 2005
Dry powders suitable for inhalation containing beta-estradiol, leucine as a dispersibility enhancer and lactose as a bulking agent were prepared by spray-drying from aqueous ethanol formulations. The influence of formulation components on the characteristics of the resultant spray-dried powders was examined through the use of a range of ethanol concentrations ...
Foulquié Moreno M R - - 2006
The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on the microbiota of many traditional cheeses in the Mediterranean countries have indicated that enterococci play an important role in the ripening of these cheeses, probably through proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical ...
Kawahara Takeshi - - 2005
This study dealt with the potential of fermented milk products as a source of functional casein phosphopeptides (CPPs) using plain yogurts and Camembert cheeses. The CPPs were prepared by tryptic digestion from four commercially available plain yogurts (P1-P4), five Camembert cheeses (C1-C5), and raw milk. From portions with a 1-g ...
Gallardo-Escamilla F J - - 2005
To characterize the flavor of liquid whey, 11 samples of whey representing a wide range of types were sourced from cheese and casein-making procedures, either industrial or from pilot-plant facilities. Whey samples were assessed for flavor by descriptive sensory evaluation and analyzed for headspace volatile composition by proton transfer reaction-mass ...
Albillos Silvia M - - 2005
The effect of the ripening time on the proteolytic process in cheeses manufactured from mixtures of cow's and ewe's milk during a 167-day ripening period was monitored by capillary electrophoresis of the pH 4.6-insoluble fraction. Totals of 21 and 16 peaks were recognized and matched in the electropherograms obtained with ...
Rychlik Michael - - 2005
A stable isotope dilution assay (SIDA) for the quantitation of N(2)-[1-(carboxy)ethyl]folic acid (CEF) has been developed by using [(2)H(4)]CEF as the internal standard. After sample cleanup by anion exchange chromatography, the three-dimensional specifity of liquid chromatography-tandem mass spectrometry enabled unequivocal determination of the nonenzymatic glycation product of folic acid (FA). ...
Ortigos María - - 2005
The effect of an added adjunct culture consisting of facultatively heterofermentative lactobacilli (FHL) on the volatile compounds and sensory characteristics of a Spanish ewes'-milk cheese was examined. Three cheese batches were prepared using a commercial starter, one from raw milk, another from pasteurized milk, and a third from pasteurized milk ...
Jones S T - - 2005
Lutein (3,3'-dihydroxy-alpha-carotene) has been identified as a dietary factor that can delay the onset of age-related macular degeneration (AMD). However, available food sources of lutein contain only modest amounts of the carotenoid. Food fortification with lutein extract has been identified as a low-budget approach to prevent the onset or progression ...
Mendoza Maite Rada - - 2005
Carbohydrate and furosine contents in 12 commercial fortified and special milk samples (pasteurized goat's and ewe's milks; ultrahigh-temperature (UHT) goat's milk, UHT milks fortified with calcium, magnesium, fiber, or royal jelly and honey; and lactose-hydrolyzed milks) were analyzed. Except for lactose-hydrolyzed milks, furosine, lactose, lactulose, galactose, glucose, N-acetylgalactosamine, N-acetylglucosamine, and ...
Kilic Meral - - 2005
Enhancement of concentrations of species-related sheep-like alkylphenols, p- and m-cresols and 3- and 4-ethylphenols, in experimental Manchego-type cheeses manufactured from cow's and sheep's milk blends (80:20) by using arylsulfatases was investigated. A food-grade arylsulfatase from Aspergillus oryzae (ATCC 20719) was produced using a stimulatory medium, and crude dried cells were ...
Gulbas Sanem Yalcintas - - 2005
Fortification of Turkish white cheese with selenium and zinc was tested using two different methods: fortification of cheese milk and fortification of brine solution, in which the cheeses were ripened. The recoveries of Se and Zn in cheese curd and the chemical and sensory characteristics of cheese samples were measured. ...
Matthews S B - - 2005
Intolerance to certain foods can cause a range of gut and systemic symptoms. The possibility that these can be caused by lactose has been missed because of "hidden" lactose added to many foods and drinks inadequately labelled, confusing diagnosis based on dietary removal of dairy foods. Two polymorphisms, C/T13910 and ...
Lovelace Heather Y - - 2005
OBJECTIVE: To determine methods of diagnosis, symptoms, and calcium intake from food and supplements for individuals with self-reported lactose intolerance. METHODS/DESIGN: Cross-sectional survey using a mailed questionnaire. SUBJECTS/SETTING: A convenience sample of 189 adults with self-reported lactose intolerance living in the metropolitan area of Vancouver Canada responded to posters or ...
Darukaradhya, Jyothsna
The regulatory standards set by food authorities globally for probiotic foods such as Cheddar cheese makes it essential to have reliable enumeration media that will accurately monitor the survival of probiotic bacteria over the shelf life of Cheddar cheese. This study therefore investigated various selective and differential media for reliable ...
Nelson B K - - 2004
To determine the influence of milk preacidification with CO(2) on Cheddar cheese aging and proteolysis, cheese was manufactured from milk with and without added CO(2). The experiment was replicated 3 times. Carbon dioxide (approximately 1600 ppm) was added to the cold milk, resulting in a milk pH of 5.9 at ...
Melilli C - - 2004
Thirty-one 3.8-kg blocks of Ragusano cheese were made on each of 6 d starting with a different batch of raw milk on each day. On d 1, 3, and 5, cheeses were not presalted and on d 2, 4, and 6, all cheeses were presalted. Before brine salting, one of ...
Hurrell - - 2004
Iron deficiency remains a major global health problem affecting an estimated 2 billion people [1]. The World Health Organization ranked it as the seventh most important preventable risk for disease, disability, and death in 2002 [2]. Since an important factor in its causation is the poor bioavailability of iron in ...
Nelson B K - - 2004
Preacidification of milk for cheese making may have a beneficial impact on increasing proteolysis during cheese aging. Unlike other acids, CO(2) can easily be removed from whey. The objectives of this work were to determine the effect of milk preacidification on Cheddar cheese composition, the recovery of individual milk components, ...
Mei Jennifer B - - 2004
The primary objective of this study was to determine how yogurt ingredients affect aroma release in the mouth during eating. A model strawberry flavor consisting of ethyl butanoate, ethyl 3-methylbutanoate, (Z)-hex-3-enol, 2-methylbutanoic acid, 5-hexylhydro-2(3H)-furanone, and 3-methyl-3-phenylglycidic acid ethyl ester was added to unflavored, unsweetened yogurt that had different added sweeteners ...
Montagna M T - - 2004
One hundred and twenty-two samples of cheeses made from goat and sheep milk and a mixture of the two types, produced in Southern Italy by industrial establishments or artisans, were analysed for the detection of fungal contamination and the presence of potentially toxigenic moulds. Only organoleptically acceptable cheeses without evident ...
Anastasio Aniello - - 2004
The content of benzo[a]pyrene (BaP), a polycyclic aromatic hydrocarbon, was determined by HPLC-FL in "mozzarella di bufala campana" cheese, a stretched cooked cheese, either experimentally smoked according to traditional procedures, using straw, cardboard, and wood shavings or aromatized with smoke flavoring. The BaP residues, researched also in cheese samples sold ...
Farup P G - - 2004
BACKGROUND: Symptoms after intake of milk are common in persons with irritable bowel syndrome (IBS). The aims of this study were to compare the prevalence of lactose malabsorption (LM) and symptoms related to intake of milk and lactose in subjects with IBS with that of healthy volunteers, and to search ...
van den Heuvel E G H M - - 2004
OBJECTIVE: To determine the tolerance of increasing dosages of an incompletely hydrolysed and/or incompletely absorbed food dextrin coming from wheat starch, NUTRIOSE FB, at daily levels of 10 and 15 g up to 60 and 80 g, respectively. DESIGN: A randomized, double-blind, multiple dose, placebo-controlled, combined crossover and parallel trial. ...
Ahmad S K - - 2004
A new carbohydrate oxidase, Lactose Oxidase, with high specificity of oxidizing the disaccharide lactose to lactobionic acid has been found. This enzyme opens up for a variety of applications. A programme of toxicological studies was conducted to establish the safety of Lactose Oxidase to be used as a processing aid ...
Kapoor R - - 2004
The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. ...
Novella-Rodríguez Sonia - - 2004
The effect of the hygienic quality of milk on changes in microbial counts and biogenic amine content was evaluated during ripening of goat cheeses manufactured from pasteurized and raw milks at 1, 14, 30, 60 and 90 d. The original milk, rennet, curd and whey were also included in the ...
Poznanski E - - 2004
Nostrano di Primiero is a 6-month ripened cheese produced from raw milk collected in the Paneveggio-Pale di San Martino Natural Park area in the Italian Dolomites. In summer, this cheese is made using milk collected from two different areas, Passo Rolle and Vanoi, in the Paneveggio Natural Park. During the ...
Shintu Laetitia - - 2004
High-resolution magic angle spinning (HRMAS) NMR is probably the most apt NMR method to analyze complex materials involving a solid phase, e.g. foodstuffs. We present here an HRMAS analysis of grated cheese (Parmigiano Reggiano). A full NMR characterization of this cheese allows the identification of the presence of fatty acids ...
Ried Karin - - 2004
BACKGROUND: Diarrhoea is a common symptom of gastrointestinal illness, ranking among the 20 most frequent reasons for patient encounters in general practice in Australia. Children under 5 years of age are especially vulnerable to bacterial gastroenteritis such as infections with Campylobacter jejuni. Everyday diet, in particular the regular consumption of ...
Sanaa Moez - - 2004
This article reports a quantitative risk assessment of human listeriosis linked to the consumption of soft cheeses made from raw milk. Risk assessment was based on data purposefully acquired inclusively over the period 2000-2001 for two French cheeses, namely: Camembert of Normandy and Brie of Meaux. Estimated Listeria monocytogenes concentration ...
Muller-Renaud Stéphanie - - 2004
beta-Casein was quantified in milk and cheese, using an optical immunosensor, based on surface plasmon resonance (SPR) measurement. The assay consists of a two-step sandwich strategy, with two anti-beta-casein antibodies directed against each extremity of the casein. This strategy permits only native beta-casein to be quantified and not its degradation ...
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