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Results 301 - 350 of 488
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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 ...
Novella-Rodríguez Sonia - - 2004
In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4 degrees C was examined. In both cases the milk was nonpasteurized. This study was designed ...
Young N D - - 2004
The objective of this study was to evaluate the flavor profile and acceptability of 7 Cheddar cheeses of varying maturity using descriptive analysis and consumer acceptance tests. Cheddar cheeses (n = 7) ranging in age from 1 to 19 mo were selected based on age, geographic region, and flavor profile. ...
Fleming-Jones Mary Ellen - - 2003
A purge and trap procedure was used with gas chromatography-mass spectrometry determination to analyze 70 foods for volatile organic compounds (VOCs). The results from analyses over a 5 year period (1996-2000) are reported. VOCs were found in at least one sample of all foods tested, although no single compound was ...
Giraffa Giorgio - - 2003
Enterococci have important implications in the dairy industry. They occur as nonstarter lactic acid bacteria (NSLAB) in a variety of cheeses, especially artisan cheeses produced in southern Europe from raw or pasteurised milk, and in natural milk or whey starter cultures. They play an acknowledged role in the development of ...
Lukondeh Tredwell - - 2003
Mannoprotein with emulsification properties was extracted from the cell walls of Kluyveromyces marxianus grown on a lactose-based medium by autoclaving cells in a citrate buffer at pH 7. The purified product was evaluated for chemical and physical stability to establish its potential use as a natural emulsifier in processed foods. ...
Serra Rita - - 2003
Cheese ripening rooms have an unusual environment, an environment that encourages mold growth. Ozone has been applied in various ways in the food industry. One useful advantage of ozone is that it inactivates molds. In this study, a cheese ripening room was ozonated, and the effectiveness of this treatment was ...
Suloff Eric C - - 2003
A water-soluble N-alkyl semisynthetic derivative of natamycin was synthesized by the Michael addition reaction of the parent with an N-substituted malemide. A comparative study was carried out to investigate the effectiveness of the semisynthetic derivative and the parent antibiotic in suppressing mold growth on shredded Cheddar cheese stored in modified ...
Maoz Ariel - - 2003
The temporal stability and diversity of bacterial species composition as well as the antilisterial potential of two different, complex, and undefined microbial consortia from red-smear soft cheeses were investigated. Samples were collected twice, at 6-month intervals, from each of two food producers, and a total of 400 bacterial isolates were ...
Prättälä Ritva S - - 2003
BACKGROUND: This paper aims to analyse socioeconomic variation in the use of cheese and butter in Europe by reviewing existing dietary surveys. It explores whether socioeconomic differences in the intake of these foods follow a similar pattern in all countries. METHODS: An overview of available studies on socioeconomic differences in ...
Bird Leanne R - - 2003
Rats (Rattus norvegicus) were allowed to hide food items on an 8-arm radial maze by carrying the items from the center to boxes at the end of each arm. Retrieval tests given after rats had hidden 4 items showed that they selectively returned to the maze arms where food had ...
Shakeel-Ur-Rehman - - 2003
Commercial milk protein concentrate (MPC) was used to standardize whole milk for reduced-fat Cheddar cheesemaking. Four replicate cheesemaking trials of three treatments (control, MPC1, and MPC2) were conducted. The control cheese (CC) was made from standardized milk (casein-to-fat ratio, C/F approximately 1.7) obtained by mixing skim milk and whole milk ...
Hertzler Steven R - - 2003
Kefir is a fermented milk beverage that contains different cultures than yogurt. The objective of this study was to determine whether kefir improves lactose digestion and tolerance in adults with lactose maldigestion. Randomized block design. Fifteen healthy, free-living adults with lactose maldigestion. Breath hydrogen excretion and lactose intolerance symptoms were ...
Moore Barbara J. - - 2003
This article considers the scientific evidence on the prevalence and management of verified lactose intolerance and the growing misperception that dairy foods should be avoided because ethnic populations cannot tolerate them. Healthcare professionals, in particular, must understand why eliminating dairy foods is rarely necessary and is generally undesirable. The genetically ...
Kuo M I - - 2003
The effects of 1) ripening 2, 7, and 14 d at 7 degrees C before freezing; 2) tempering 7, and 14 d at 7 degrees C after freezing; and 3) frozen storage for 1 and 4 wk at -20 degrees C, on the meltability, stretchability, and microstructure of pasta filata ...
Somkuti G A - - 2003
Production of the anti-listerial bacteriocin, pediocin, by lactic acid bacteria (LAB) transformed with the cloning vector pPC418 (Ped+, 9.1 kb) was influenced by composition of media and incubation temperature. Maximum pediocin production, tested against Listeria innocua, by electrotransformants of Lactococcus lactis ssp. lactis was measured in tryptone/lactose/yeast extract medium after ...
Carunchia Whetstine M E - - 2003
Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and ...
Guiotto Andrea - - 2003
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis and widely employed as food preservative. Its low solubility in neutral aqueous solutions, its instability at physiological pH and its rapid breakdown by proteolytic enzymes has limited its use for processed foods (processed cheese, milk and derivatives, canned vegetables). The ...
Gelsomino Roberto - - 2003
Enterococci are one of the major facultative anaerobic bacterial groups that reside in the human gastrointestinal tract. In the present study, the composition of the enterococcal fecal flora in three healthy humans was analyzed before, during, and after the daily consumption of approximately 125 g of a raw-milk Cheddar-type cheese ...
Drummond B K - - 2002
AIM: Cheeses have been investigated for their potential cariogenicity in several studies and have been shown to produce little change in the resting pH in dental plaque and little or no demineralisation of enamel in most intra-oral cariogenicity studies. The aim of the present study was to investigate the cariogenicity ...
Papadatos A - - 2002
A nonlinear programming optimization model was developed to maximize net revenue in cheese manufacture and is described in this paper. The model identifies the optimal mix of milk resources together with the types of cheeses and co-products that maximize net revenue. It works in Excel while it takes the data ...
Aycicek Hasan - - 2002
We studied the occurrence of Aflatoxin M1 (AFM1) in 183 sample of white cheese and butter in Istanbul, Turkey in 2001. The incidence of AFM1 in white cheese and butter samples was as high as 65 and 81, respectively. The particularly high AFM,concentrations imply that more importance should be given ...
Melilli C - - 2002
Theoretical cheese yield can be estimated from the milk fat and casein or protein content of milk using classical formulae, such as the VanSlyke formula. These equations are reliable predictors of theoretical or actual yield based on accurately measured milk fat and casein content. Many cheese makers desire to base ...
Innocente N - - 2002
Given that the concentration of biogenic amines in cheeses depends on variety, age, and type of microflora, a study was undertaken to investigate the formation of these compounds during the ripening of a typical semihard Italian cheese. Tryptamine, phenylethylamine, putrescine, cadaverine, histamine, and tyramine contents were calculated in 30 samples ...
Benech R-O - - 2002
The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A ...
Kasimo─člu A - - 2002
In this study, a total of 105 samples including 35 raw milk, 35 cows' milk cheese, and 35 ewes' milk cheese samples were obtained from Kirikkale city and investigated for the presence and contamination level of Brucella species. For this reason, milk and cheese samples were collected in aseptic conditions ...
Urashima Tadasu - - 2002
Carbohydrates were extracted from the milk of a beluga, Delphinopterus leucas (family Odontoceti), and two Minke whales, Balaenoptera acutorostrata (Family Mysticeti), sampled late in their respective lactation periods. Free oligosaccharides were separated by gel filtration and then neutral oligosaccharides were purified by preparative thin layer chromatography and gel filtration, while ...
Di Stefano Michele - - 2002
BACKGROUND & AIMS: Lactose malabsorption per se is not associated with alterations of bone mineral density (BMD) or calcium intake, but when intolerance symptoms are present a lower calcium intake and reduction of BMD values are evident. The purpose of this study was to evaluate whether lactose intolerance interferes with ...
Allavudeen Sikkander Sulthan - - 2002
Equilibrium tautomeric mixtures of several mono- and disaccharides are obtained in anhydrous form, without the use of water, by reacting the commercially available reducing sugars with ammonia gas in dry methanol, followed by the concentration of the resultant solution to dryness. Mutarotation and hydrolysis of the initially formed glycosylamine in ...
Swagerty Daniel L DL - - 2002
Persons with lactose intolerance are unable to digest significant amounts of lactose because of a genetically inadequate amount of the enzyme lactase. Common symptoms include abdominal pain and bloating, excessive flatus, and watery stool following the ingestion of foods containing lactose. Lactase deficiency is present in up to 15 percent ...
Benedito J - - 2002
Ultrasound has been used to non-destructively assess the quality of many foods such as meat, fish, vegetables and dairy products. This paper addresses the applications of low intensity ultrasonics in the cheese manufacturing processes and highlights the areas where ultrasonics could be successfully implemented in the future. The decrease of ...
Kashket Shelby - - 2002
Whereas research into the causes of dental decay has focused on the harmful relationship between dental plaque bacteria and foods, studies into the protective effects of foods have been infrequent and limited in number. Recent investigations showed that milk and cheese could reduce the effects of metabolic acids, and could ...
Govaris Alexandros - - 2002
Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at a concentration of ca. 5.1 log CFU/ml and with thermophilic or mesophilic starter cultures at a ...
Vilotte Jean-Luc - - 2002
Lactose is the major sugar present in milk and an important osmotic regulator of lactation. It is digested by intestinal lactase, an enzyme expressed in new-borns. Its activity declines following weaning. As a result, adult mammals are normally lactose-intolerant and more than 75% of the human adult population suffers from ...
Leuschner Renata G K - - 2002
The production of cheese with incurred low levels of pathogenic microorganisms stressed by the production process was the aim of the study. A standard protocol for the preparation of artificially contaminated soft cheese on a laboratory scale was developed. Milk for cheese preparation was artificially contaminated with pathogenic target microorganisms ...
Oak Jeong-Ho - - 2002
Maillard reactions are among the most important of the chemical and oxidative changes occurring in food and biological samples that contribute to food deterioration and to the pathophysiology of human disease. Although the association of lipid glycation with this process has recently been shown, the number of lipid glycation products ...
Bottero M T - - 2002
A duplex polymerase chain reaction (PCR) was developed to identify the milk of bovine and buffalo species in cheese products, particularly in mozzarella cheese, a typical Italian cheese made from buffalo's milk. Two sets of primers were designed on the basis of the alignment of the sequence codifying mitochondrial cyt ...
Sarantinopoulos Panagiotis - - 2002
Bacteriocin production by Enterococcus faecium FAIR-E 198, isolated from Greek Feta cheese, was studied in batch fermentations, under conditions simulating Feta cheese preparation. Maximum enterocin activity and growth rate was obtained in de Man-Rogosa-Sharpe (MRS) broth at 37 degrees C with controlled pH 6.5. The enterocin was produced throughout the ...
Suarez F L - - 2001
OBJECTIVE: To determine if ingestion of 2 doses of milk-based dietary supplements produce gaseous symptoms in subjects who malabsorb lactose. DESIGN: Randomized, controlled, crossover trial. SUBJECTS/SETTING: Ten community-based subjects who malabsorb lactose. INTERVENTION: Ingestion of 2 standard servings of milk-based supplements (a powder reconstituted in fat-free milk or a ready-to-drink ...
Colombari G - - 2001
The effect of alfalfa ensiled in bunker silos at high moisture [HM, 34% dry matter (DM)] and low moisture (LM, 56% DM) content on milk production and Grana Padano cheese quality was studied. Forty Italian Friesian lactating cows were allotted to two groups and fed, in a crossover design experiment, ...
Bonnarme P - - 2001
Volatile sulphur compounds are major flavouring compounds in many traditional fermented foods including cheeses. These compounds are products of the catabolism of L-methionine by cheese-ripening microorganisms. The diversity of L-methionine degradation by such microorganisms, however, remains to be characterized. The objective of this work was to compare the capacities to ...
Kuo M I - - 2001
The effect of heat treatments on the meltability of cheese was investigated. Cheddar cheeses of different composition and low-moisture, part-skim Mozzarella cheese were studied at 1, 3, 6, and 12 wk of aging. Cheese samples were heated to 60 degrees C and held for 0, 10, and 20 min before ...
Albenzio M - - 2001
Canestrato Pugliese cheeses were produced from raw ewes' milk (R and R(II) cheeses), pasteurized ewes' milk (P cheese) and by heating the curd in hot whey according to a traditional protocol (T cheese). R(II) differed from R cheese mainly by having been produced from raw milk with a higher number ...
Engel E - - 2001
The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste ...
Coia J E - - 2001
2429 samples of foodstuffs were examined for the presence of verocytotoxigenic Escherichia coli O157 (VTEC O157) by means of immunomagnetic separation (IMS) over a 2-year period commencing April 1997. Specimens comprised 1190 raw meats, 500 raw milks and 739 raw-milk cheeses. The meat and cheese samples were purchased from retail ...
Charbonneau J E - - 2001
Scanning electron microscopy and x-ray microanalysis were used to investigate microleakage, two incidences of loss of coating integrity, filiform corrosion, and sulfide black corrosion in enamel-lined metal food containers. Microleakage developed in a canned cheese sauce at the side seam weld and was traced to a hot weld and a ...
Govaris A - - 2001
Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 microg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months and stored for an additional 4 months to simulate commercial production of Telemes cheese. Concentrations ...
Jackson K A - - 2001
Dietary calcium is critical for the development of the human skeleton and likely plays an important role in the prevention of osteoporosis. Dairy products provide approximately three-fourths of calcium consumed in the diet and are the most concentrated sources of this essential nutrient. One obstacle that likely interferes with calcium ...
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