Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese.

PubMed

Fu, Wei; Watanabe, Yurika; Inoue, Keita; Moriguchi, Natsumi; Fusa, Kazunao; Yanagisawa, Yuya; Mutoh, Takaaki; Nakamura, Takashi

2018-04-15

The effect of pre-cooked cheeses of different emulsifying conditions on the viscosities, mechanical properties, fat globules, and microstructure of processed cheese was investigated, and changes in protein network relating to the creaming effect and the occurrence of yielding point were discussed. The addition of pre-cooked cheeses with a short stirring time had no obvious impact on the fat globules and protein network. The random network brought low viscosities and a gradual increase in the fracture stress/strain curve. The addition of pre-cooked cheeses with the long stirring time caused protein network to become fine-stranded. The fine-stranded network caused creaming effect, and brought yielding points in the mechanical properties. The pre-cooked cheese with the small fat globules also caused fat globules to become smaller, and give the processed cheese more firmness. This study provides a potential solution to control the functional properties of processed cheese by using a variety of pre-cooked cheeses. Copyright © 2017 Elsevier Ltd. All rights reserved.

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.738 - Pasteurized process cheese spread and related products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH of...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.738 - Pasteurized process cheese spread and related products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH of...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

21 CFR 133.171 - Pasteurized process pimento cheese.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process pimento cheese. 133.171 Section 133.171 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized process...

7 CFR 58.735 - Quality specifications for raw materials.

Code of Federal Regulations, 2014 CFR

2014-01-01

... specifications of the finished product. (b) Swiss. Swiss cheese used in the manufacture of pasteurized process... Swiss cheese. (d) Cream cheese, Neufchatel cheese. Mixed with other foods, or used for spreads and dips... Service 1 Requirements for Processed Cheese Products Bearing Usda Official Identification § 58.735 Quality...

7 CFR 58.735 - Quality specifications for raw materials.

Code of Federal Regulations, 2013 CFR

2013-01-01

... specifications of the finished product. (b) Swiss. Swiss cheese used in the manufacture of pasteurized process... Swiss cheese. (d) Cream cheese, Neufchatel cheese. Mixed with other foods, or used for spreads and dips... Service 1 Requirements for Processed Cheese Products Bearing Usda Official Identification § 58.735 Quality...

7 CFR 58.735 - Quality specifications for raw materials.

Code of Federal Regulations, 2012 CFR

2012-01-01

... specifications of the finished product. (b) Swiss. Swiss cheese used in the manufacture of pasteurized process... Swiss cheese. (d) Cream cheese, Neufchatel cheese. Mixed with other foods, or used for spreads and dips... Service 1 Requirements for Processed Cheese Products Bearing Usda Official Identification § 58.735 Quality...

7 CFR 58.723 - Basis for selecting cheese for processing.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in process...

7 CFR 58.723 - Basis for selecting cheese for processing.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Basis for selecting cheese for processing. 58.723... Service 1 Operations and Operating Procedures § 58.723 Basis for selecting cheese for processing. A... vat of cheese shall have been examined to determine the suitability of the vat for use in process...

21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

Code of Federal Regulations, 2011 CFR

2011-04-01

... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

Code of Federal Regulations, 2010 CFR

2010-04-01

... of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS General Provisions § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

How cheese is processed

USDA-ARS?s Scientific Manuscript database

This column continues the theme of "How Is It Processed?" with a focus on cheese. A fun fact is that it takes 10 pounds of milk to make one pound of cheese. Production of cheese is described in this column, as well as the effects of processing on the final properties of this popular food....

The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.

PubMed

Černíková, Michaela; Nebesářová, Jana; Salek, Richardos Nikolaos; Popková, Romana; Buňka, František

2018-04-01

The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of 45% (wt/wt). The effect of the rework addition on the viscoelastic properties and microstructure of the processed cheeses was observed. The addition of rework (in this case, to processed cheese with a spreadable consistency) in the amounts of 2.5, 5.0, and 10.0% (wt/wt) increased the firmness of the processed cheese. With the further addition of rework, the consistency of the processed cheeses no longer differed significantly. The conclusions obtained by the measurement of viscoelastic properties were supported by cryo-scanning electron microscopy, where fat droplets in samples with added rework of over 10.0% (wt/wt) were smaller than fat droplets in processed cheeses with lower additions of rework. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.

PubMed

Cuevas-González, Paúl F; Heredia-Castro, Priscilia Y; Méndez-Romero, José I; Hernández-Mendoza, Adrián; Reyes-Díaz, Ricardo; Vallejo-Cordoba, Belinda; González-Córdova, Aarón F

2017-10-01

The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers. Cocido cheese is a semi-hard (506-555 g kg -1 of moisture), medium fat (178.3-219.1 g kg -1 ), pasta filata-type cheese made from raw whole cow's milk. The production process is not standardized and therefore the chemical and microbiological components of the sampled cheeses varied. Indicator microorganisms significantly decreased (P < 0.05) during the processing of Cocido cheese. Salmonella spp. were not found during the production process, and both Listeria monocytogenes and staphylococcal enterotoxin were absent in the final cheeses. This study provides more information on one of the most popular artisanal cheeses with high cultural value and economic impact in northwestern Mexico. In view of the foregoing, good manufacturing practices need to be implemented for the manufacture of Cocido cheese. Also, it is of utmost importance to make sure that the heat treatment applied for cooking the curd ensures a phosphatase-negative test, otherwise it would be necessary to pasteurize milk. Nevertheless, since Cocido cheese is a non-ripened, high-moisture product, it is a highly perishable product that could present a health risk if not properly handled. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.

PubMed

Awad, Rezik Azab; Salama, Wafaa Mohammed; Farahat, Azza Mahmoud

2014-01-01

Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artificial, extruded, synthetic and/or filled. Processed cheese can be formulated using different types of cheese with different degree of maturation, flavorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fine paste and kept frozen until used. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and firmness of products. Feeding rats a balanced diet containing processed cheese enriched with lupine showed marked improvements in islets structure and lowered blood glucose compared to rats fed on basil diet (negative group). Springiness was greatly reduced with increasing the added ratio of lupine in the formula of cheese. All processed cheese produced were sensory acceptable but an overall acceptability was lowered by incorporating lupine in PCA formula. Body and texture score of PCA was the mostly affected by increasing lupine ratio in formula without significant difference up to 50% substitution of cheese base.

40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

40 CFR 408.170 - Applicability; description of the Alaskan mechanized salmon processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Alaskan mechanized salmon processing subcategory. 408.170 Section 408.170 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Mechanized Salmon Processing Subcategory § 408.170 Applicability; description of the Alaskan mechanized salmon processing subcategory. The provisions of this subpart are...

40 CFR 408.170 - Applicability; description of the Alaskan mechanized salmon processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Alaskan mechanized salmon processing subcategory. 408.170 Section 408.170 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Mechanized Salmon Processing Subcategory § 408.170 Applicability; description of the Alaskan mechanized salmon processing subcategory. The provisions of this subpart are...

Preliminary study of ultrasonic structural quality control of Swiss-type cheese.

PubMed

Eskelinen, J J; Alavuotunki, A P; Haeggström, E; Alatossava, T

2007-09-01

There is demand for a new nondestructive cheese-structure analysis method for Swiss-type cheese. Such a method would provide the cheese-making industry the means to enhance process control and quality assurance. This paper presents a feasibility study on ultrasonic monitoring of the structural quality of Swiss cheese by using a single-transducer 2-MHz longitudinal mode pulse-echo setup. A volumetric ultrasonic image of a cheese sample featuring gas holes (cheese-eyes) and defects (cracks) in the scan area is presented. The image is compared with an optical reference image constructed from dissection images of the same sample. The results show that the ultrasonic method is capable of monitoring the gas-solid structure of the cheese during the ripening process. Moreover, the method can be used to detect and to characterize cheese-eyes and cracks in ripened cheese. Industrial application demands were taken into account when conducting the measurements.

21 CFR 133.167 - Pasteurized blended cheese.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized blended cheese. 133.167 Section 133... Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms to... ingredients, prescribed for pasteurized process cheese by § 133.169, except that: (a) In mixtures of two or...

21 CFR 133.175 - Pasteurized cheese spread.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the food... statement of ingredients, prescribed for pasteurized process cheese spread by § 133.179, except that no...

40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

40 CFR 408.100 - Applicability; description of the remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... remote Alaskan shrimp processing subcategory. 408.100 Section 408.100 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Shrimp Processing Subcategory § 408.100 Applicability; description of the remote Alaskan shrimp processing subcategory. The provisions of this subpart are applicable...

40 CFR 408.100 - Applicability; description of the remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... remote Alaskan shrimp processing subcategory. 408.100 Section 408.100 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Shrimp Processing Subcategory § 408.100 Applicability; description of the remote Alaskan shrimp processing subcategory. The provisions of this subpart are applicable...

40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

PubMed

Rashid, Abdul Ahid; Huma, Nuzhat; Zahoor, Tahir; Asgher, Muhammad

2017-02-01

The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.

40 CFR 424.30 - Applicability; description of the slag processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... processing subcategory. 424.30 Section 424.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS FERROALLOY MANUFACTURING POINT SOURCE CATEGORY Slag Processing Subcategory § 424.30 Applicability; description of the slag processing subcategory. The provisions of this...

Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses

PubMed Central

Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Lee, Jeeyeon; Ha, Jimyeong; Yoon, Yohan

2016-01-01

This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model (r = 1.82×10−11) was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were 12.40±19.43 g and 19.46±14.39 g, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g) and processed cheeses (0.45 Log CFU/g) were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (α1 = 1, α2 = 91; α1 = 1, α2 = 309)×uniform distribution (a = 0, b = 2; a = 0, b = 2.8) to be −2.35 and −2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were 9.57×10−14 and 3.58×10−14, respectively. These results indicate that probability of C. perfringens foodborne illness by consumption cheese is low, and it can be used to establish microbial criteria for C. perfringens on natural and processed cheeses. PMID:26954204

40 CFR 408.250 - Applicability; description of the Pacific Coast hand-shucked oyster processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Pacific Coast hand-shucked oyster processing subcategory. 408.250 Section 408.250 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Pacific Coast Hand-Shucked Oyster Processing Subcategory § 408.250 Applicability; description of the Pacific Coast hand-shucked oyster processing subcategory. The...

40 CFR 408.270 - Applicability; description of the steamed and canned oyster processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... steamed and canned oyster processing subcategory. 408.270 Section 408.270 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Steamed and Canned Oyster Processing Subcategory § 408.270 Applicability; description of the steamed and canned oyster processing subcategory. The provisions of this subpart are...

40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

40 CFR 408.90 - Applicability; description of the non-remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-remote Alaskan shrimp processing subcategory. 408.90 Section 408.90 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Shrimp Processing Subcategory § 408.90 Applicability; description of the non-remote Alaskan shrimp processing subcategory. The provisions of this subpart are...

40 CFR 408.90 - Applicability; description of the non-remote Alaskan shrimp processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

...-remote Alaskan shrimp processing subcategory. 408.90 Section 408.90 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Shrimp Processing Subcategory § 408.90 Applicability; description of the non-remote Alaskan shrimp processing subcategory. The provisions of this subpart are...

40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

40 CFR 408.50 - Applicability; description of the remote Alaskan crab meat processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... remote Alaskan crab meat processing subcategory. 408.50 Section 408.50 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Crab Meat Processing Subcategory § 408.50 Applicability; description of the remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

40 CFR 408.50 - Applicability; description of the remote Alaskan crab meat processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... remote Alaskan crab meat processing subcategory. 408.50 Section 408.50 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Crab Meat Processing Subcategory § 408.50 Applicability; description of the remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

40 CFR 408.190 - Applicability; description of the West Coast mechanized salmon processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Coast mechanized salmon processing subcategory. 408.190 Section 408.190 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Mechanized Salmon Processing Subcategory § 408.190 Applicability; description of the West Coast mechanized salmon processing subcategory. The provisions of this subpart are...

40 CFR 408.160 - Applicability; description of the Alaskan hand-butchered salmon processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Alaskan hand-butchered salmon processing subcategory. 408.160 Section 408.160 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Hand-Butchered Salmon Processing Subcategory § 408.160 Applicability; description of the Alaskan hand-butchered salmon processing subcategory. The provisions of this subpart are...

40 CFR 408.180 - Applicability; description of the West Coast hand-butchered salmon processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Coast hand-butchered salmon processing subcategory. 408.180 Section 408.180 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Hand-Butchered Salmon Processing Subcategory § 408.180 Applicability; description of the West Coast hand-butchered salmon processing subcategory. The provisions of...

40 CFR 408.180 - Applicability; description of the West Coast hand-butchered salmon processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Coast hand-butchered salmon processing subcategory. 408.180 Section 408.180 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Hand-Butchered Salmon Processing Subcategory § 408.180 Applicability; description of the West Coast hand-butchered salmon processing subcategory. The provisions of...

40 CFR 408.190 - Applicability; description of the West Coast mechanized salmon processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Coast mechanized salmon processing subcategory. 408.190 Section 408.190 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Mechanized Salmon Processing Subcategory § 408.190 Applicability; description of the West Coast mechanized salmon processing subcategory. The provisions of this subpart are...

40 CFR 408.160 - Applicability; description of the Alaskan hand-butchered salmon processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Alaskan hand-butchered salmon processing subcategory. 408.160 Section 408.160 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Hand-Butchered Salmon Processing Subcategory § 408.160 Applicability; description of the Alaskan hand-butchered salmon processing subcategory. The provisions of this subpart are...

Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.

PubMed

Serrano, J; Velazquez, G; Lopetcharat, K; Ramírez, J A; Torres, J A

2004-10-01

A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, shared similar visual and tactile sensory properties. The moderate (345 MPa) and the higher (483 MPa) pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness in shreds produced from unripened cheese. High-pressure processing treatments did not affect the mechanical properties of ripened cheese or the proteolytic susceptibility of milk protein. It was concluded that a moderate HPP treatment could allow processors to shred Cheddar cheese immediately after block cooling, reducing refrigerated storage costs, with expected savings of over 15 US dollars/1000 lb cheese, and allowing fewer steps in the handling of cheese blocks produced for shredding.

40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 408.40 - Applicability; description of the non-remote Alaskan crab meat processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

...-remote Alaskan crab meat processing subcategory. 408.40 Section 408.40 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Crab Meat Processing Subcategory § 408.40 Applicability; description of the non-remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

40 CFR 408.40 - Applicability; description of the non-remote Alaskan crab meat processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-remote Alaskan crab meat processing subcategory. 408.40 Section 408.40 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Crab Meat Processing Subcategory § 408.40 Applicability; description of the non-remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

7 CFR 6.37 - Supersedure of Import Regulation 1, Revision 7.

Code of Federal Regulations, 2013 CFR

2013-01-01

...,064 13,064 SWISS OR EMMENTHALER CHEESE OTHER THAN WITH EYE FORMATION, GRUYERE-PROCESS CHEESE AND... ofAppendix 1&2 Appendix 3 Tokyo R. Uruguay R. Harmonized tariff schedule NON-CHEESE ARTICLES BUTTER...: NON-CHEESE ARTICLES 4,737,167 17,127,614 21,864,781 21,864,781 CHEESE ARTICLES CHEESE AND SUBSTITUTES...

40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment... CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the Louisiana raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment... CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment... CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment... CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the Louisiana raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Carbon Black Lamp Process Subcategory § 458.40 Applicability; description of the carbon black lamp process subcategory. The provisions of this subpart are applicable to discharges resulting...

40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL... CATEGORY Carbon Black Lamp Process Subcategory § 458.40 Applicability; description of the carbon black lamp process subcategory. The provisions of this subpart are applicable to discharges resulting from the...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., vegetables, or meats. 133.174 Section 133.174 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food... cheese food by § 133.173, except that: (1) Its milk fat content is not less than 22 percent. (2) It...

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

PubMed Central

Teissandier, Aurélie; Onésime, Djamila; Loux, Valentin; Monnet, Christophe; Irlinger, Françoise; Landaud, Sophie; Leclercq-Perlat, Marie-Noëlle; Bento, Pascal; Fraud, Sébastien; Gibrat, Jean-François; Aubert, Julie; Fer, Frédéric; Guédon, Eric; Pons, Nicolas; Kennedy, Sean; Beckerich, Jean-Marie; Swennen, Dominique; Bonnarme, Pascal

2015-01-01

Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process. PMID:25867897

40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment... CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the Puerto Rican raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment... CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the Puerto Rican raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

40 CFR 63.7499 - What are the subcategories of boilers and process heaters?

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 13 2010-07-01 2010-07-01 false What are the subcategories of boilers..., and Institutional Boilers and Process Heaters Emission Limits and Work Practice Standards § 63.7499 What are the subcategories of boilers and process heaters? The subcategories of boilers and process...

Development of parmesan cheese production from local cow milk

NASA Astrophysics Data System (ADS)

Aliwarga, Lienda; Christianti, Elisabeth Novi; Lazarus, Chrisella

2017-05-01

Parmesan cheese is one of the dairy products which is used in various foods, such as pasta, bakery product, and pizza. It has a hard texture due to aging process for at least two years. Long aging period inhibited the production of parmesan cheese while consumer demands were increasing gradually. This research was conducted to figure out the effect of starter culture and rennet dose to the production of parmesan cheese. This research consists of (1) pasteurization of 1,500 ml milk at 73°C; and (2) main cheese making process that comprised of fermentation process and the addition of rennet. In latter stage, milk was converted into curd. Variations were made for the dose of bacteria culture and rennet. Both variables correlated to the fermentation time and characteristics of the produced cheese. The analysis of the produced cheese during testing stage included measured protein and cheese yield, whey pH, water activity, and moisture content. Moreover, an organoleptic test was done in a qualitative manner. The results showed that the dose of bacteria culture has a significant effect to the fermentation time, protein yield, and cheese yield. Meanwhile, rennet dose significantly affected cheese yield, pH of whey, and water activity. The highest protein yield (93.1%) was obtained at 0.6 ml of culture and 0.5 ml of rennet while the maximum cheese yield (6.81%) was achieved at 0.4 ml of culture and 0.1 ml of rennet. The water activity of produced cheeses was lower compared to the water activity of common parmesan cheese (ca. 0.6). For the organoleptic test, 0.4 ml of bacterial culture and 0.5 ml of rennet produced the most preferred cheese flavor compared to other variations.

Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese.

PubMed

Oh, Sangnam; Park, Mi-Ri; Ryu, Sangdon; Maburutse, Brighton; Kim, Ji-Uk; Kim, Younghoon

2017-09-28

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per 200 mg/200 μl of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a timedependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs ( miR-93, miR-106a, miR-130, miR-155, miR-181a , and miR- 223 ) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223 , which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment... CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the Florida and Texas raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment... CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the Florida and Texas raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

Survival of foot-and-mouth disease virus in cheese.

PubMed

Blackwell, J H

1976-09-01

Persistence of foot-and-mouth disease virus during the manufacture of Cheddar, Mozzarella, Camembert cheese prepared from milk of cows experimentally infected with the virus was studied. Cheese samples were made on a laboratory scale with commercial lactic acid starter cultures and the microbial protease MARZYME as a coagulant. Milk was heated at different temperatures for different intervals before it was made into cheese. Food-and-mouth disease virus survived the acidic conditions of Cheddar and Camembert cheese processing but not that of Mozzarella. Foot-and-mouth disease virus survived processing but not curing for 30 days in Cheddar cheese preparaed from heated milk. However, the virus survived curing for 60 days but not for 120 days in cheese (pH 5) prepared from unheated milk. Foot-and-mouth disease virus survived in Camembert cheese (pH 5) for 21 days at 2 C but not for 35 days.

7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

Code of Federal Regulations, 2011 CFR

2011-01-01

... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of the...

7 CFR 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

Code of Federal Regulations, 2010 CFR

2010-01-01

... stirred curd cheese. 58.711 Section 58.711 Agriculture Regulations of the Department of Agriculture... soaked curd, granular or stirred curd cheese. Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of the...

7 CFR Appendices 1-3 to Subpart - Dairy Tariff-Rate Import Quota Licensing

Code of Federal Regulations, 2013 CFR

2013-01-01

...,064 13,064 SWISS OR EMMENTHALER CHEESE OTHER THAN WITH EYE FORMATION, GRUYERE-PROCESS CHEESE AND...-CHEESE ARTICLES BUTTER (G-NOTE 6) 4,733,992 2,243,008 6,977,000 6,977,000 EU-25 75,000 21,161 96,161 New...,080,500 TOTAL: NON-CHEESE ARTICLES 4,737,167 17,127,614 21,864,781 21,864,781 CHEESE ARTICLES CHEESE...

Traditional cheeses: rich and diverse microbiota with associated benefits.

PubMed

Montel, Marie-Christine; Buchin, Solange; Mallet, Adrien; Delbes-Paus, Céline; Vuitton, Dominique A; Desmasures, Nathalie; Berthier, Françoise

2014-05-02

The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese. Published by Elsevier B.V.

40 CFR 408.330 - Applicability; description of the abalone processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... abalone processing subcategory. 408.330 Section 408.330 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Abalone Processing Subcategory § 408.330 Applicability; description of the abalone processing... abalone in the contiguous states. ...

40 CFR 406.60 - Applicability; description of the parboiled rice processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... parboiled rice processing subcategory. 406.60 Section 406.60 Protection of Environment ENVIRONMENTAL... Rice Processing Subcategory § 406.60 Applicability; description of the parboiled rice processing... rice is cleaned, cooked and dried before being milled. ...

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

PubMed

Henning, D R; Baer, R J; Hassan, A N; Dave, R

2006-04-01

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 products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.

Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.

PubMed

Glass, Kathleen A; Johnson, Eric A

2004-08-01

The effects of fat, type of natural cheese, and adjunct process cheese ingredients were evaluated to determine factors that contribute to the botulinal safety of reduced-fat (RF) process cheese products stored at 30 degrees C. In the first set of experiments, pasteurized process cheese products (PPCPs) were formulated using full-fat (FF) Cheddar, 30% RF Cheddar, or skim milk (SM) cheese as cheese-base types and were standardized to 59% moisture, pH 5.75, 2.8 or 3.2% total salts, and 15 to 19% fat. Subsequent trials evaluated the effect of fat levels and adjunct ingredients in PPCPs made with SM, RF, and FF cheese (final fat levels, less than 1, 13, and 24%, respectively). When fat levels of PPCPs were comparable (15.1, 19.1, and 16.2 for product manufactured with SC, RE and FF cheese, respectively), botulinal toxin production was delayed for up to 2 days in PPCPs formulated with SM compared with RF or FF cheese; however, the effect was not statistically significant. When fat levels were reduced to less than 1% in SM PPCPs, toxin production was delayed 2 weeks in products made with SM compared with RF or FF cheese manufactured with 13 or 24% fat, respectively. The antibotulinal effect of adjunct ingredients varied among the products manufactured with different fat levels. Sodium lactate significantly delayed toxin production (P < 0.05) for all fat levels tested, whereas beta-glucan fat replacer did not delay toxin production. An enzyme-modified cheese used as a flavor enhancer significantly delayed toxin production (P < 0.05) in SM (less than 1% fat) products but had little to no inhibitory effect in RF (13% fat) and FF (24% fat) cheese products. Similarly, monolaurin increased the time to detectable toxin in SM products but was ineffective in RF or FF cheese products. These results verify that RF PPCPs exhibit greater safety than FF products and that safety may be enhanced by using certain adjunct ingredients as antimicrobials.

Microbial fuel cell coupled to biohydrogen reactor: a feasible technology to increase energy yield from cheese whey.

PubMed

Wenzel, J; Fuentes, L; Cabezas, A; Etchebehere, C

2017-06-01

An important pollutant produced during the cheese making process is cheese whey which is a liquid by-product with high content of organic matter, composed mainly by lactose and proteins. Hydrogen can be produced from cheese whey by dark fermentation but, organic matter is not completely removed producing an effluent rich in volatile fatty acids. Here we demonstrate that this effluent can be further used to produce energy in microbial fuel cells. Moreover, current production was not feasible when using raw cheese whey directly to feed the microbial fuel cell. A maximal power density of 439 mW/m 2 was obtained from the reactor effluent which was 1000 times more than when using raw cheese whey as substrate. 16S rRNA gene amplicon sequencing showed that potential electroactive populations (Geobacter, Pseudomonas and Thauera) were enriched on anodes of MFCs fed with reactor effluent while fermentative populations (Clostridium and Lactobacillus) were predominant on the MFC anode fed directly with raw cheese whey. This result was further demonstrated using culture techniques. A total of 45 strains were isolated belonging to 10 different genera including known electrogenic populations like Geobacter (in MFC with reactor effluent) and known fermentative populations like Lactobacillus (in MFC with cheese whey). Our results show that microbial fuel cells are an attractive technology to gain extra energy from cheese whey as a second stage process during raw cheese whey treatment by dark fermentation process.

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

USDA-ARS?s Scientific Manuscript database

Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the U.S., underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free rennet-set QF (manufa...

40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL... CATEGORY Carbon Black Lamp Process Subcategory § 458.40 Applicability; description of the carbon black lamp... production of carbon black by the lamp process. ...

40 CFR 408.130 - Applicability; description of the breaded shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... breaded shrimp processing in the contiguous States subcategory. 408.130 Section 408.130 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Breaded Shrimp Processing in the Contiguous States Subcategory § 408.130 Applicability; description of the breaded shrimp processing in the contiguous States...

40 CFR 408.130 - Applicability; description of the breaded shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... breaded shrimp processing in the contiguous States subcategory. 408.130 Section 408.130 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Breaded Shrimp Processing in the Contiguous States Subcategory § 408.130 Applicability; description of the breaded shrimp processing in the contiguous States...

40 CFR 408.110 - Applicability; description of the Northern shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Northern shrimp processing in the contiguous States subcategory. 408.110 Section 408.110 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Northern Shrimp Processing in the Contiguous States Subcategory § 408.110 Applicability; description of the Northern shrimp processing in the contiguous States...

40 CFR 408.110 - Applicability; description of the Northern shrimp processing in the contiguous States subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Northern shrimp processing in the contiguous States subcategory. 408.110 Section 408.110 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Northern Shrimp Processing in the Contiguous States Subcategory § 408.110 Applicability; description of the Northern shrimp processing in the contiguous States...

Modeling of Helicopter Pilot Misperception During Overland Navigation

DTIC Science & Technology

2012-03-01

into obstacles in the terrain. The Navy Safety Center has adopted James Reason’s Swiss cheese model for understanding the underlying process that...results in mishaps (Reason, 2000). The Swiss cheese model relates a system to a stack of slices of Swiss cheese . Each slice of cheese is a layer of

40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the...

40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the...

40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian...

40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the...

40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian...

40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian...

40 CFR 410.30 - Applicability; description of the low water use processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... water use processing subcategory. 410.30 Section 410.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TEXTILE MILLS POINT SOURCE CATEGORY Low Water Use Processing Subcategory § 410.30 Applicability; description of the low water use processing...

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2012 CFR

2012-04-01

... of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such... paragraph (d) of this section may be used. (2) During its preparation, pasteurized process cheese is heated... determined by the methods prescribed in § 133.5(a), (b), and (d). (6) The weight of each variety of cheese in...

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2013 CFR

2013-04-01

... of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such... paragraph (d) of this section may be used. (2) During its preparation, pasteurized process cheese is heated... determined by the methods prescribed in § 133.5(a), (b), and (d). (6) The weight of each variety of cheese in...

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2014 CFR

2014-04-01

... of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such... paragraph (d) of this section may be used. (2) During its preparation, pasteurized process cheese is heated... determined by the methods prescribed in § 133.5(a), (b), and (d). (6) The weight of each variety of cheese in...

Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses.

PubMed

Manuelian, C L; Currò, S; Penasa, M; Cassandro, M; De Marchi, M

2017-05-01

Cheese provides essential nutrients for human nutrition and health, such as minerals and fatty acids (FA). Its composition varies according to milk origin (e.g., species and breed), rearing conditions (e.g., feeding and management), and cheese-making technology (e.g., coagulation process, addition of salt, ripening period). In recent years, cheese production has increased worldwide. Italy is one of the main producers and exporters of cheese. This study aimed to describe mineral, FA, and cholesterol content of 133 samples from 18 commercial cheeses from 4 dairy species (buffalo, cow, goat, and sheep) and from 3 classes of moisture content (hard, <35% moisture; semi-hard, 35-45%; and soft, >45%). Mineral concentrations of cheese samples were determined by inductively coupled plasma optical emission spectrometry, and FA and cholesterol contents were determined by gas chromatography. Moisture and species had a significant effect on almost all traits: the highest levels of Na, Ca, and Fe were found in cheeses made from sheep milk; the greatest level of Cu was found in cow milk cheese, the lowest amount of K was found in buffalo milk cheese, and the lowest amount of Zn was found in goat cheeses. In all samples, Cr and Pb were not detected (below the level of detection). In general, total fat, protein, and minerals significantly increased when the moisture decreased. Buffalo and goat cheeses had the highest saturated FA content, and sheep cheeses showed the highest content of unsaturated and polyunsaturated FA, conjugated linoleic acid, and n-3 FA. Goat and sheep cheeses achieved higher proportions of minor FA than did cow and buffalo cheeses. Buffalo cheese exhibited the lowest cholesterol level. Our results confirm that cheese mineral content is mainly affected by the cheese-making process, whereas FA profile mainly reflects the FA composition of the source milk. This study allowed the characterization of mineral and FA composition and cholesterol content and revealed large variability among different commercial cheeses. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

PubMed Central

O'Sullivan, Daniel J.; Giblin, Linda; McSweeney, Paul L. H.; Sheehan, Jeremiah J.; Cotter, Paul D.

2012-01-01

The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors. PMID:23346082

Comparison of the cariogenicity of some processed cheeses.

PubMed

Drummond, B K; Chandler, N P; Meldrum, A M

2002-12-01

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 of four processed cheese formulations. Enamel demineralisation was measured intra-orally in bovine enamel, and aliquots of 10g of each test cheese were used to assess plaque pH using the plaque harvesting technique after the San Antonio criteria. In a second experiment, the same cheeses were assessed for their effects on enamel using the intra-oral cariogenicity test (ICT) with bovine enamel. None of the four cheeses caused pH drops below the critical pH and two of the cheeses raised the pH slightly. The effects on pH were all significantly different from those of the sucrose saliva control. None of the cheeses produced microhardness changes that were statistically significantly different from the saliva control. None of these cheeses as tested were found to lead to acidogenicity and by inference to be cariogenic. They were therefore deemed to be safe for teeth when used as a food.

Residue behavior of organochlorine pesticides during the production process of yogurt and cheese.

PubMed

Duan, Jing; Cheng, Zheng; Bi, Jiawei; Xu, Yangguang

2018-04-15

The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzene (HCB), γ-HCH, g-chlordane, and α-chlordane in fresh milk, yogurt, and cheese. The results showed that fermentation reduced the residual concentration of OCPs in yogurt, with processing factors (PFs) ranging from 0.42 to 0.64. The reductions in residue levels during fermentation were due to the activity of the starter. The cheese making process increased the residual concentration of OCPs in cheese compared to raw milk, with PFs ranging from 2.37 to 4.93. Additionally, milk, yogurt, and cheese samples were purchased from local markets and OCP levels were analyzed. The target OCPs ranged from ND to 16.50 μg/kg in these samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the...

40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the...

40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the...

Tracing and inhibiting growth of Staphylococcus aureus in barbecue cheese production after product recall.

PubMed

Johler, S; Zurfluh, K; Stephan, R

2016-05-01

Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. It is caused by ingestion of enterotoxins formed by Staphylococcus aureus during growth in the food matrix. Following a recall of barbecue cheese due to the detection of staphylococcal enterotoxins in Switzerland in July 2015, we analyzed the production process of the respective dairy. Although most cheese-making processes involve acidification to inhibit the growth of pathogenic bacteria, barbecue cheese has to maintain a pH >6.0 to prevent undesired melting of the cheese. In addition, the dairy decided to retain the traditional manual production process of the barbecue cheese. In this study, therefore, we aimed to (1) trace Staph. aureus along the barbecue cheese production process, and (2) develop a sustainable strategy to inhibit growth of Staph. aureus and decrease the risk of staphylococcal food poisoning without changing the traditional production process. To this end, we traced Staph. aureus in a step-wise blinded process analysis on 4 different production days using spa (Staphylococcus protein A gene) typing, DNA microarray profiling, and pulsed-field gel electrophoresis analysis. We subsequently selected a new starter culture and used a model cheese production including a challenge test assay to assess its antagonistic effect on Staph. aureus growth, as well as its sensory and technological implications. We detected Staph. aureus in 30% (37/124) of the collected samples taken from the barbecue cheese production at the dairy. This included detection of Staph. aureus in the final product on all 4 production days, either after enrichment or using quantitative detection. We traced 2 enterotoxigenic Staph. aureus strains (t073/CC45 and t282/CC45) colonizing the nasal cavity and the forearms of the cheesemakers to the final product. In the challenge test assay, we were able to show that the new starter culture inhibited growth of Staph. aureus while meeting the sensory and technological requirements of barbecue cheese production. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.

PubMed

Ochi, H; Sakai, Y; Koishihara, H; Abe, F; Bamba, T; Fukusaki, E

2013-01-01

We proposed an application methodology that combines metabolic profiling with multiple appropriate multivariate analyses and verified it on the industrial scale of the ripening process of Cheddar cheese to make practical use of hydrophilic low-molecular-weight compound profiling using gas chromatography-mass spectrometry to design optimal conditions and quality monitoring of the cheese ripening process. Principal components analysis provided an overview of the effect of sodium chloride content and kind of lactic acid bacteria starter on the metabolic profile in the ripening process of Cheddar cheese and orthogonal partial least squares-discriminant analysis unveiled the difference in characteristic metabolites. When the sodium chloride contents were different (1.6 and 0.2%) but the same lactic acid bacteria starter was used, the 2 cheeses were classified by orthogonal partial least squares-discriminant analysis from their metabolic profiles, but were not given perfect discrimination. Not much difference existed in the metabolic profile between the 2 cheeses. Compounds including lactose, galactose, lactic acid, 4-aminobutyric acid, and phosphate were identified as contents that differed between the 2 cheeses. On the other hand, in the case of the same salt content of 1.6%, but different kinds of lactic acid bacteria starter, an excellent distinctive discrimination model was obtained, which showed that the difference of lactic acid bacteria starter caused an obvious difference in metabolic profiles. Compounds including lactic acid, lactose, urea, 4-aminobutyric acid, galactose, phosphate, proline, isoleucine, glycine, alanine, lysine, leucine, valine, and pyroglutamic acid were identified as contents that differed between the 2 cheeses. Then, a good sensory prediction model for "rich flavor," which was defined as "thick and rich, including umami taste and soy sauce-like flavor," was constructed based on the metabolic profile during ripening using partial least squares regression analysis. The amino acids proline, leucine, valine, isoleucine, pyroglutamic acid, alanine, glutamic acid, glycine, lysine, tyrosine, serine, phenylalanine, methionine, aspartic acid, and ornithine were extracted as ripening process markers. The present study is not limited to Cheddar cheese and can be applied to various maturation-type natural cheeses. This study provides the technical platform for designing optimal conditions and quality monitoring of the cheese ripening process. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Innovative application of the moisture analyzer for determination of dry mass content of processed cheese

NASA Astrophysics Data System (ADS)

Kowalska, Małgorzata; Janas, Sławomir; Woźniak, Magdalena

2018-04-01

The aim of this work was the presentation of an alternative method of determination of the total dry mass content in processed cheese. The authors claim that the presented method can be used in industry's quality control laboratories for routine testing and for quick in-process control. For the test purposes both reference method of determination of dry mass in processed cheese and moisture analyzer method were used. The tests were carried out for three different kinds of processed cheese. In accordance with the reference method, the sample was placed on a layer of silica sand and dried at the temperature of 102 °C for about 4 h. The moisture analyzer test required method validation, with regard to drying temperature range and mass of the analyzed sample. Optimum drying temperature of 110 °C was determined experimentally. For Hochland cream processed cheese sample, the total dry mass content, obtained using the reference method, was 38.92%, whereas using the moisture analyzer method, it was 38.74%. An average analysis time in case of the moisture analyzer method was 9 min. For the sample of processed cheese with tomatoes, the reference method result was 40.37%, and the alternative method result was 40.67%. For the sample of cream processed cheese with garlic the reference method gave value of 36.88%, and the alternative method, of 37.02%. An average time of those determinations was 16 min. Obtained results confirmed that use of moisture analyzer is effective. Compliant values of dry mass content were obtained for both of the used methods. According to the authors, the fact that the measurement took incomparably less time for moisture analyzer method, is a key criterion of in-process control and final quality control method selection.

21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., or meats. 133.170 Section 133.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with... by § 133.169, except that: (1) Its moisture content may be 1 percent more, and the milk fat content...

21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., vegetables, or meats. 133.180 Section 133.180 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread... spread by § 133.179, except that: (1) It contains one or any mixture of two or more of the following: Any...

40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the...

40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the...

40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the...

Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses.

PubMed

Bueno, Edita; García, Pilar; Martínez, Beatriz; Rodríguez, Ana

2012-08-01

Bacteriophages are regarded as natural antibacterial agents in food since they are able to specifically infect and lyse food-borne pathogenic bacteria without disturbing the indigenous microbiota. Two Staphylococcus aureus obligately lytic bacteriophages (vB_SauS-phi-IPLA35 and vB_SauS-phi-SauS-IPLA88), previously isolated from the dairy environment, were evaluated for their potential as biocontrol agents against this pathogenic microorganism in both fresh and hard-type cheeses. Pasteurized milk was contaminated with S. aureus Sa9 (about 10(6) CFU/mL) and a cocktail of the two lytic phages (about 10(6) PFU/mL) was also added. For control purposes, cheeses were manufactured without addition of phages. In both types of cheeses, the presence of phages resulted in a notorious decrease of S. aureus viable counts during curdling. In test fresh cheeses, a reduction of 3.83 log CFU/g of S. aureus occurred in 3h compared with control cheese, and viable counts were under the detection limits after 6h. The staphylococcal strain was undetected in both test and control cheeses at the end of the curdling process (24 h) and, of note, no re-growth occurred during cold storage. In hard cheeses, the presence of phages resulted in a continuous reduction of staphylococcal counts. In curd, viable counts of S. aureus were reduced by 4.64 log CFU/g compared with the control cheeses. At the end of ripening, 1.24 log CFU/g of the staphylococcal strain was still detected in test cheeses whereas 6.73log CFU/g was present in control cheeses. Starter strains were not affected by the presence of phages in the cheese making processes and cheeses maintained their expected physico-chemical properties. Copyright © 2012 Elsevier B.V. All rights reserved.

Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.

PubMed

Kourkoutas, Y; Kandylis, P; Panas, P; Dooley, J S G; Nigam, P; Koutinas, A A

2006-09-01

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5 degrees C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

40 CFR 458.10 - Applicability; description of the carbon black furnace process subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... carbon black furnace process subcategory. 458.10 Section 458.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Furnace Process Subcategory § 458.10 Applicability; description of the carbon black...

40 CFR 458.20 - Applicability: description of the carbon black thermal process subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... carbon black thermal process subcategory. 458.20 Section 458.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Thermal Process Subcategory § 458.20 Applicability: description of the carbon black...

40 CFR 458.30 - Applicability; description of the carbon black channel process subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... carbon black channel process subcategory. 458.30 Section 458.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Channel Process Subcategory § 458.30 Applicability; description of the carbon black...

40 CFR 407.20 - Applicability; description of the apple products subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... apple products subcategory. 407.20 Section 407.20 Protection of Environment ENVIRONMENTAL PROTECTION... PROCESSING POINT SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple... processing of apples into apple products. The processing of apples into caustic peeled or dehydrated products...

Producing specific milks for speciality cheeses.

PubMed

Bertoni, G; Calamari, L; Maianti, M G

2001-05-01

Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the 'art' of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental-production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedoclimatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently known as PDO utilizes only raw milk, rennet and natural lactic acid bacteria, so that milk must be, at its origin, suitable for processing. The specific milk characteristics that ensure a high success rate for PDO cheeses are high protein content and good renneting properties, appropriate fat content with appropriate fatty acid composition and the presence of chemical flavours originating from local feeds. Moreover, an appropriate microflora is also of major importance. The factors that contribute to achieving milk suitable for transformation into PDO cheese are genetics, age, lactation stage, season and climate, general management and health conditions, milking and particularly feeding, which affect nutrient availability, endocrine response and health status, and also the presence of microbes and chemical substances which enrich or reduce the milk-cheese quality. Many of these factors are regulated by the Producer Associations. However, the secret of the success of PDO cheeses is the combination of modern technology and tradition, with the objective of adapting the product to market demand, without losing specificity, originality and authenticity.

Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese.

PubMed

Bonanno, A; Tornambè, G; Bellina, V; De Pasquale, C; Mazza, F; Maniaci, G; Di Grigoli, A

2013-01-01

Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditional wooden tools and endemic lactic bacteria, or advanced, using modern steel equipment and selected lactic bacteria. Twelve Caciocavallo Palermitano cheeses, 3 from each of the 4 experimental theses (2 farming systems × 2 cheesemaking technologies), were obtained and aged for 1, 30, 60, and 120 d. Milk of origin and cheeses were analyzed for the main chemical and rheological parameters. Fatty acids were methylated in lyophilized cheese and analyzed by gas chromatography. Sensory analysis was carried out by trained panelists. The PROC GLM of SAS 9.1.2 (SAS Institute Inc., Cary, NY) was used for the statistical analysis. The physical, chemical, and sensory characteristics of Caciocavallo Palermitano cheese were influenced more by the farming system than by the cheesemaking technology. Compared with cheese produced through intensive farming, cheese from extensive farming was richer in polyunsaturated, n-3, and odd- and branched-chain fatty acids, as well as in conjugated linoleic acid (cis-9,trans-11 C18:2), with accompanying improved human health benefits. The cheesemaking technology produced variation in the evolution of proteolysis during aging, due presumably to the different active microflora, which influenced the sensory profile of the resulting cheese. Indeed, cheese produced by artisanal manufacturing was described as less "bitter" and more "piquant" than cheese produced through the advanced process. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Toward A Fail-Safe Air Force Culture: Creating a Resilient Future While Avoiding Past Mistakes

DTIC Science & Technology

2012-10-01

process often uses the “ Swiss cheese ” model to evaluate accidents. The image of holes in the protective cheese layers (proactive and reactive measures...minimize the number and size of holes in each slice of cheese . More importantly, however, a HRO’s 16 focus is on “the process of the slices lining up as

40 CFR 63.7545 - What notifications must I submit and when?

Code of Federal Regulations, 2010 CFR

2010-07-01

... reconstructed boiler or process heater is in one of the liquid fuel subcategories and burns only liquid fossil... limited use subcategories (the limited use solid fuel subcategory, the limited use liquid fuel subcategory, or the limited use gaseous fuel subcategory), your Initial Notification must include the information...

40 CFR 63.7545 - What notifications must I submit and when?

Code of Federal Regulations, 2011 CFR

2011-07-01

... reconstructed boiler or process heater is in one of the liquid fuel subcategories and burns only liquid fossil... limited use subcategories (the limited use solid fuel subcategory, the limited use liquid fuel subcategory, or the limited use gaseous fuel subcategory), your Initial Notification must include the information...

40 CFR 63.7545 - What notifications must I submit and when?

Code of Federal Regulations, 2012 CFR

2012-07-01

... reconstructed boiler or process heater is in one of the liquid fuel subcategories and burns only liquid fossil... limited use subcategories (the limited use solid fuel subcategory, the limited use liquid fuel subcategory, or the limited use gaseous fuel subcategory), your Initial Notification must include the information...

Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.

PubMed

Delcenserie, V; Taminiau, B; Delhalle, L; Nezer, C; Doyen, P; Crevecoeur, S; Roussey, D; Korsak, N; Daube, G

2014-10-01

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclette-type cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota. Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present in the pasteurized milk cheeses. However, this specific microbiota represented a low proportion of the cheese microbiota. This study demonstrated that Herve cheese microbiota is rich and that pasteurized milk cheeses are microbiologically very close to raw milk cheeses, probably due to the similar manufacturing process. The characterization of the microbiota of this particular protected designation of origin cheese was useful in enabling us to gain a better knowledge of the bacteria responsible for the character of this cheese. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure in a single continuously stirred tank reactor process: Limits in co-substrate ratios and organic loading rate.

PubMed

Rico, Carlos; Muñoz, Noelia; Rico, José Luis

2015-01-01

Mesophilic anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure was investigated with the aim of determining the treatment limits in terms of the cheese whey fraction in feed and the organic loading rate. The results of a continuous stirred tank reactor that was operated with a hydraulic retention time of 15.6 days showed that the co-digestion process was possible with a cheese whey fraction as high as 85% in the feed. The efficiency of the process was similar within the range of the 15-85% cheese whey fraction. To study the effect of the increasing loading rate, the HRT was progressively shortened with the 65% cheese whey fraction in the feed. The reactor efficiency dropped as the HRT decreased but enabled a stable operation over 8.7 days of HRT. At these operating conditions, a volumetric methane production rate of 1.37 m(3) CH4 m(-3) d(-1) was achieved. Copyright © 2015 Elsevier Ltd. All rights reserved.

Protect Your Unborn Baby or Newborn from Infections

MedlinePlus

... following these guidelines: Avoid eating cheese made from raw (unpasteurized) milk. Soft cheeses made with pasteurized milk, including commercial ... Listeria during processing. This could occur again. Avoid raw (unpasteurized) milk and products made from it, such as cheese, ...

Determination of endogenous concentrations of nitrites and nitrates in different types of cheese in the United States: method development and validation using ion chromatography.

PubMed

Genualdi, Susan; Jeong, Nahyun; DeJager, Lowri

2018-04-01

Nitrites and nitrates can be present in dairy products from both endogenous and exogenous sources. In the European Union (EU), 150 mg kg - 1 of nitrates are allowed to be added to the cheese milk during the manufacturing process. The CODEX General Standard for Food Additives has a maximum permitted level of 50 mg kg - 1 residue in cheese, while in the United States (U.S.) nitrates are unapproved for use as food additives in cheese. In order to be able to investigate imported cheeses for nitrates intentionally added as preservatives and the endogenous concentrations of nitrates and nitrites present in cheeses in the U.S. marketplace, a method was developed and validated using ion chromatography with conductivity detection. A market sampling of cheese samples purchased in the Washington DC metro area was performed. In 64 samples of cheese, concentrations ranged from below the method detection limit (MDL) to 26 mg kg - 1 for nitrates and no concentrations of nitrites were found in any of the cheese samples above the MDL of 0.1 mg kg - 1 . A majority of the samples (93%) had concentrations below 10 mg kg - 1 , which indicate the presence of endogenous nitrates. The samples with concentrations above 10 mg kg - 1 were mainly processed cheese spread, which can contain additional ingredients often of plant-based origin. These ingredients are likely the cause of the elevated nitrate concentrations. The analysis of 12 additional cheese samples that are liable to the intentional addition of nitrates, 9 of which were imported, indicated that in this limited study, concentrations of nitrate in the U.S.-produced cheeses did not differ from those in imported samples.

40 CFR 415.270 - Applicability; description of the borax production subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... borax production subcategory. 415.270 Section 415.270 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Borax Production Subcategory § 415.270 Applicability; description of the borax production... borax by the ore-mining process and by the Trona process. ...

Extra Cheese, Please! Mozzarella's Journey from Cow to Pizza [and] Teaching Guide.

ERIC Educational Resources Information Center

Peterson, Chris

This book traces Annabelle the dairy cow's milk from the farm to the top of a Friday night pizza. The book relates that when Annabelle gives birth to her calf she also begins to produce milk; the milk is then processed into cheese, and from the cheese, pizza is made (recipe included). The book features color photographs of the entire process which…

Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.

PubMed

Engel, E; Nicklaus, S; Septier, C; Salles, C; Le Quéré, J L

2001-06-01

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 during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. The evolution of this matrix effect during ripening was discussed for each taste characteristic.

40 CFR 436.240 - Applicability; description of the diatomite subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart are applicable to the processing of diatomite. ...

40 CFR 436.240 - Applicability; description of the diatomite subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart are applicable to the processing of diatomite. ...

40 CFR 436.240 - Applicability; description of the diatomite subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart are applicable to the processing of diatomite. ...

7 CFR Appendices 1-3 to Subpart - Dairy Tariff-Rate Import Quota Licensing

Code of Federal Regulations, 2014 CFR

2014-01-01

... 13,064 13,064 13,064 SWISS OR EMMENTHALER CHEESE OTHER THAN WITH EYE FORMATION, GRUYERE-PROCESS.... Uruguay R. Grand total HTS Chapter4/2010 NON-CHEESE ARTICLES: BUTTER (NOTE 6) 4,618,233 2,358,767 6,977...,500 TOTAL: NON-CHEESE ARTICLES 4,621,408 17,243,373 21,864,781 21,864,781 21,864,781 CHEESE ARTICLES...

[Sanitary and technologic evaluation of the rural processing of fresh goat cheese in Chile].

PubMed

Camacho, L; Sierra, C

1988-12-01

A sanitary and technological diagnosis of the goat cheese rural process was carried out. The purpose was to obtain more information for the planning of a program aimed to the improvement of this small agroindustry. Samples of milk, curdle, dry abomasum, rennet, water and cheese of 10% of the small industries of two rural villages in two agricultural seasons, were taken. Moreover, dilutions of the utensils and goat udders were prepared. The samples were subjected to microbiological analysis of mesophilic aerobic bacteria count, most probable number of total and fecal coliforms, and detection of Staphylococcus aureus coagulase (+), Salmonella typhi and Brucella melitensis. Proximate chemical analysis and determinations of sodium chloride and titratible acidity in milk, cheese, dry abomasum and rennet, were carried out. Goat milk was also subjected to analysis of density. It was found that significant sanitary failures are present during th whole goat cheese process, although the highest bacteria contamination occurred at the milking, curdling and filling stages. These are characterized by excessive handling and absolute lack of hygiene. The pathogen B. melitensis was absent; therefore the causes of poisoning were attributed to the toxin produced by S. aureus and to the significant count of fecal coliforms found in the goat cheese. Even though the goats are fed under a poor feeding system, the milk presented a normal physical and chemical composition. Nevertheless, protein and fat matter losses occur during cheese preparation, as a result of handling practices and lack of process control.

Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese.

PubMed

Astegiano, Sara; Bellio, Alberto; Adriano, Daniela; Bianchi, Daniela Manila; Gallina, Silvia; Gorlier, Alessandra; Gramaglia, Monica; Lombardi, Giampiero; Macori, Guerrino; Zuccon, Fabio; Decastelli, Lucia

2014-08-28

Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days of ripening. During cheese making process, training activities dealing with food safety were conducted. Analyses regarding food safety and process hygiene criteria were set up according to the EC Regulation 2073/2005. Other microbiological and chemical-physical analyses [lactic streptococci, lactobacilli, pH and water activity (A w )] were performed as well. Shiga-toxin Escherichia coli , aflatoxin M1 and antimicrobial substances were considered only for raw milk. All samples resulted negative for food safety criteria; Enterobacteriaceae , E.coli and coagulase-positive staphylococci (CPS) were high in the first phase of cheese production, however they decreased at the end of ripening. A high level of CPS in milk was found in producer A, likewise in some cheese samples a count of >5 Log CFU/g was reached; staphylococcal enterotoxins resulted negative. The pH and A w values decreased during the cheese ripening period. The competition between lactic flora and potential pathogen microorganisms and decreasing of pH and A w are considered positive factors in order to ensure safety of dairy products. Moreover, training activities play a crucial role to manage critical points and perform corrective action. Responsible application of good manufacturing practices are considered key factors to obtain a high hygienic level in dairy products.

40 CFR 436.380 - Applicability; description of the graphite subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380 Applicability; description of the graphite subcategory. The provisions of this subpart...

40 CFR 436.380 - Applicability; description of the graphite subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Graphite Subcategory § 436.380 Applicability; description of the graphite subcategory. The provisions of this subpart are applicable to the mining and processing of naturally occurring graphite. ...

40 CFR 436.240 - Applicability; description of the diatomite subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart...

40 CFR 436.240 - Applicability; description of the diatomite subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart...

40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic mineral subcategory. The...

40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic mineral subcategory. The...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 405.40 - Applicability; description of the butter subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

40 CFR 436.380 - Applicability; description of the graphite subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380 Applicability; description of the graphite subcategory. The provisions of this subpart...

Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures.

PubMed

Back, J P; Langford, S A; Kroll, R G

1993-08-01

Listeria monocytogenes survived and, under most conditions, multiplied when inoculated directly into the cheese milk of laboratory made Camembert cheeses. The rate and extent of growth was reduced at lower storage temperatures. Significantly higher rates of growth occurred at the surface compared with the centre of the cheeses, and these were probably associated with increased pH and proteolysis at the cheese surface due to the mould ripening process. Similar results were obtained with Camenbert cheeses surface inoculated after manufacture. There was also temperature-dependent growth of List. monocytogenes on a range of inoculated commercially manufactured soft cheeses. Significant growth occurred in Cambazola, French and English Brie, blue and white Lymeswold, French Camembert and Brie with garlic. Little if any growth occurred in blue and white Stilton, Mycella, Chaume and full fat soft cheese with garlic and herbs at the temperatures examined.

Cheese flavors: chemical origin and detection

USDA-ARS?s Scientific Manuscript database

The hundreds of flavor compounds found in cheese arise from the proteins, lipids, and carbohydrates it contains. Flavor compounds are products of diverse reactions that occur in milk during processing, in curd during manufacture, and in cheese during storage, and are detected by a number of methods...

Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

PubMed Central

Miszczycha, Stéphane D.; Perrin, Frédérique; Ganet, Sarah; Jamet, Emmanuel; Tenenhaus-Aziza, Fanny; Montel, Marie-Christine

2013-01-01

Shiga toxin-producing Escherichia coli (STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were contaminated with different STEC serotypes (O157:H7, O26:H11, O103:H2, and O145:H28) at the milk preparation stage. STEC growth and survival were monitored on selective media during the entire manufacturing process. STEC grew (2 to 3 log10 CFU · g−1) in blue-type cheese and the two uncooked pressed cheeses during the first 24 h of cheese making. Then, STEC levels progressively decreased in cheeses that were ripened for more than 6 months. In cooked cheese and in lactic cheese with a long acidic coagulation step (pH < 4.5), STEC did not grow. Their levels decreased after the cooking step in the cooked cheese and after the coagulation step in the lactic cheese, but STEC was still detectable at the end of ripening and storage. A serotype effect was found: in all cheeses studied, serotype O157:H7 grew less strongly and was less persistent than the others serotypes. This study improves knowledge of the behavior of different STEC serotypes in various raw-milk cheeses. PMID:23087038

Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture.

PubMed

González, Lorena; Zárate, Victoria

2015-05-01

Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 10(4) spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses.

A new web-based modelling tool (Websim-MILQ) aimed at optimisation of thermal treatments in the dairy industry.

PubMed

Schutyser, M A I; Straatsma, J; Keijzer, P M; Verschueren, M; De Jong, P

2008-11-30

In the framework of a cooperative EU research project (MILQ-QC-TOOL) a web-based modelling tool (Websim-MILQ) was developed for optimisation of thermal treatments in the dairy industry. The web-based tool enables optimisation of thermal treatments with respect to product safety, quality and costs. It can be applied to existing products and processes but also to reduce time to market for new products. Important aspects of the tool are its user-friendliness and its specifications customised to the needs of small dairy companies. To challenge the web-based tool it was applied for optimisation of thermal treatments in 16 dairy companies producing yoghurt, fresh cream, chocolate milk and cheese. Optimisation with WebSim-MILQ resulted in concrete improvements with respect to risk of microbial contamination, cheese yield, fouling and production costs. In this paper we illustrate the use of WebSim-MILQ for optimisation of a cheese milk pasteurisation process where we could increase the cheese yield (1 extra cheese for each 100 produced cheeses from the same amount of milk) and reduced the risk of contamination of pasteurised cheese milk with thermoresistent streptococci from critical to negligible. In another case we demonstrate the advantage for changing from an indirect to a direct heating method for a UHT process resulting in 80% less fouling, while improving product quality and maintaining product safety.

Hot cheese: a processed Swiss cheese model.

PubMed

Li, Y; Thimbleby, H

2014-01-01

James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memorable model of accident causation in complex systems is needed. We present the hot cheese model, which is more realistic, particularly in portraying defence layers as dynamic and active - more defences may cause more hazards. The hot cheese model, being more flexible, encourages deeper discussion of incidents than the simpler Swiss cheese model permits.

40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

40 CFR 405.120 - Applicability; description of the dry whey subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... whey subcategory. 405.120 Section 405.120 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Dry Whey Subcategory § 405.120 Applicability; description of the dry whey subcategory. The provisions of this subpart...

40 CFR 436.130 - Applicability; description of the borax subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are...

40 CFR 436.130 - Applicability; description of the borax subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are...

40 CFR 421.90 - Applicability: Description of the metallurgical acid plants subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... metallurgical acid plants subcategory. 421.90 Section 421.90 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Metallurgical Acid Plants Subcategory § 421.90 Applicability: Description of the metallurgical acid plants subcategory. The provisions of this subpart apply to process wastewater discharges...

40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

PubMed Central

Santillo, Antonella; Albenzio, Marzia

2015-01-01

The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology. PMID:28231229

Characterization of microflora in Latin-style cheeses by next-generation sequencing technology.

PubMed

Lusk, Tina S; Ottesen, Andrea R; White, James R; Allard, Marc W; Brown, Eric W; Kase, Julie A

2012-11-07

Cheese contamination can occur at numerous stages in the manufacturing process including the use of improperly pasteurized or raw milk. Of concern is the potential contamination by Listeria monocytogenes and other pathogenic bacteria that find the high moisture levels and moderate pH of popular Latin-style cheeses like queso fresco a hospitable environment. In the investigation of a foodborne outbreak, samples typically undergo enrichment in broth for 24 hours followed by selective agar plating to isolate bacterial colonies for confirmatory testing. The broth enrichment step may also enable background microflora to proliferate, which can confound subsequent analysis if not inhibited by effective broth or agar additives. We used 16S rRNA gene sequencing to provide a preliminary survey of bacterial species associated with three brands of Latin-style cheeses after 24-hour broth enrichment. Brand A showed a greater diversity than the other two cheese brands (Brands B and C) at nearly every taxonomic level except phylum. Brand B showed the least diversity and was dominated by a single bacterial taxon, Exiguobacterium, not previously reported in cheese. This genus was also found in Brand C, although Lactococcus was prominent, an expected finding since this bacteria belongs to the group of lactic acid bacteria (LAB) commonly found in fermented foods. The contrasting diversity observed in Latin-style cheese was surprising, demonstrating that despite similarity of cheese type, raw materials and cheese making conditions appear to play a critical role in the microflora composition of the final product. The high bacterial diversity associated with Brand A suggests it may have been prepared with raw materials of high bacterial diversity or influenced by the ecology of the processing environment. Additionally, the presence of Exiguobacterium in high proportions (96%) in Brand B and, to a lesser extent, Brand C (46%), may have been influenced by the enrichment process. This study is the first to define Latin-style cheese microflora using Next-Generation Sequencing. These valuable preliminary data will direct selective tailoring of agar formulations to improve culture-based detection of pathogens in Latin-style cheese.

Characterization of microflora in Latin-style cheeses by next-generation sequencing technology

PubMed Central

2012-01-01

Background Cheese contamination can occur at numerous stages in the manufacturing process including the use of improperly pasteurized or raw milk. Of concern is the potential contamination by Listeria monocytogenes and other pathogenic bacteria that find the high moisture levels and moderate pH of popular Latin-style cheeses like queso fresco a hospitable environment. In the investigation of a foodborne outbreak, samples typically undergo enrichment in broth for 24 hours followed by selective agar plating to isolate bacterial colonies for confirmatory testing. The broth enrichment step may also enable background microflora to proliferate, which can confound subsequent analysis if not inhibited by effective broth or agar additives. We used 16S rRNA gene sequencing to provide a preliminary survey of bacterial species associated with three brands of Latin-style cheeses after 24-hour broth enrichment. Results Brand A showed a greater diversity than the other two cheese brands (Brands B and C) at nearly every taxonomic level except phylum. Brand B showed the least diversity and was dominated by a single bacterial taxon, Exiguobacterium, not previously reported in cheese. This genus was also found in Brand C, although Lactococcus was prominent, an expected finding since this bacteria belongs to the group of lactic acid bacteria (LAB) commonly found in fermented foods. Conclusions The contrasting diversity observed in Latin-style cheese was surprising, demonstrating that despite similarity of cheese type, raw materials and cheese making conditions appear to play a critical role in the microflora composition of the final product. The high bacterial diversity associated with Brand A suggests it may have been prepared with raw materials of high bacterial diversity or influenced by the ecology of the processing environment. Additionally, the presence of Exiguobacterium in high proportions (96%) in Brand B and, to a lesser extent, Brand C (46%), may have been influenced by the enrichment process. This study is the first to define Latin-style cheese microflora using Next-Generation Sequencing. These valuable preliminary data will direct selective tailoring of agar formulations to improve culture-based detection of pathogens in Latin-style cheese. PMID:23134566

40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate...

40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate obtained from...

40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate...

40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate...

40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate obtained from...

40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... CATEGORY Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion reclaimed rubber subcategory. The provisions of this subpart are applicable to process waste water...

40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... CATEGORY Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion reclaimed rubber subcategory. The provisions of this subpart are applicable to process waste water...

40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... CATEGORY Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion reclaimed rubber subcategory. The provisions of this subpart are applicable to process waste water...

40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of...

40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of...

40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of asbestos and...

40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of...

40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of asbestos and...

40 CFR 436.130 - Applicability; description of the borax subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are applicable to the processing of borate minerals. Borax obtained from brine lakes is regulated...

40 CFR 436.130 - Applicability; description of the borax subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are applicable to the processing of borate minerals. Borax obtained from brine lakes is regulated...

40 CFR 436.130 - Applicability; description of the borax subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are applicable to the processing of borate minerals. Borax obtained from brine lakes is regulated...

Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.

PubMed

Adouard, Nadège; Magne, Laurent; Cattenoz, Thomas; Guillemin, Hervé; Foligné, Benoît; Picque, Daniel; Bonnarme, Pascal

2016-02-01

A mixture of nine microorganisms (six bacteria and three yeasts) from the microflora of surface-ripened cheeses were subjected to in vitro digestive stress in a three-compartment "dynamic gastrointestinal digester" (DIDGI). We studied the microorganisms (i) grown separately in culture medium only (ii) grown separately in culture medium and then mixed, (iii) grown separately in culture medium and then included in a rennet gel and (iv) grown together in smear-ripened cheese. The yeasts Geotrichum candidum, Kluyveromyces lactis and Debaryomyces hansenii, were strongly resistant to the whole DIDGI process (with a drop in viable cell counts of less than <1 log CFU mL(-1)) and there were no significant differences between lab cultures and cheese-grown cultures. Ripening bacteria such as Hafnia alvei survived gastric stress less well when grown in cheese (with no viable cells after 90 min of exposure of the cheese matrix, compared with 6 CFU mL(-1) in lab cultures). The ability of Corynebacterium casei and Staphylococcus equorum to withstand digestive stress was similar for cheese and pure culture conditions. When grow in a cheese matrix, Brevibacterium aurantiacum and Arthrobacter arilaitensis were clearly more sensitive to the overall digestive process than when grown in pure cultures. Lactococcus lactis displayed poorer survival in gastric and duodenal compartments when it had been grown in cheese. In vivo experiments in BALB/c mice agreed with the DIDGI experiments and confirmed the latter's reliability. Copyright © 2015. Published by Elsevier Ltd.

The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.

PubMed

Beuvier, Eric; Duboz, Gabriel

2013-10-01

Traditional cheeses originate from complex systems that confer on them specific sensory characteristics. These characteristics are linked to various factors of biodiversity such as animal feed, the use of raw milk and its indigenous microflora, the cheese technology, and the ripening conditions, all in conjunction with the knowledge of the cheesemaker and affineur. In Europe, particularly in France, the preservation of traditional cheesemaking processes, some of which have protected designation of origin, is vital for the farming and food industry in certain regions. Among these cheeses, some are made in the Alps or Jura Mountains, including Comté, Beaufort, Abondance, and Emmental, which are made from raw milk. The principle of hard or semihard cooked cheese, produced in the Alps and Jura Mountains, was to make a product during the summer-a period during which the animals feed more and milk production is high-with a shelf life of several months that could be consumed in winter. Today, these traditional cheeses are produced according to a specific approach combining science and tradition in order to better understand and preserve the elements that contribute to the distinctiveness of these cheeses. To address this complex problem, a global approach to the role of the raw milk microflora in the final quality of cheeses was initially chosen. The modifications resulting from the elimination of the raw milk microflora, either by pasteurization or by microfiltration, to the biochemistry of the ripening process and ultimately the sensory quality of the cheeses were evaluated. This approach was achieved mainly with experimental hard cooked cheeses. Other types of traditional cheese made with raw and pasteurized milk are also considered when necessary. Besides the native raw milk microflora, traditional lactic starters (natural or wild starters) also participate in the development of the characteristics of traditional hard and semihard cooked mountain cheeses. After an initial description, their roles are described, mainly for Comté.

7 CFR 58.712 - Swiss.

Code of Federal Regulations, 2014 CFR

2014-01-01

....712 Swiss. Swiss cheese used in the manufacture of pasteurized process cheese and related products should be equivalent to U.S. Grade B or better, except that the cheese may be blind or possess finish... 7 Agriculture 3 2014-01-01 2014-01-01 false Swiss. 58.712 Section 58.712 Agriculture Regulations...

7 CFR 58.712 - Swiss.

Code of Federal Regulations, 2012 CFR

2012-01-01

....712 Swiss. Swiss cheese used in the manufacture of pasteurized process cheese and related products should be equivalent to U.S. Grade B or better, except that the cheese may be blind or possess finish... 7 Agriculture 3 2012-01-01 2012-01-01 false Swiss. 58.712 Section 58.712 Agriculture Regulations...

7 CFR 58.712 - Swiss.

Code of Federal Regulations, 2013 CFR

2013-01-01

....712 Swiss. Swiss cheese used in the manufacture of pasteurized process cheese and related products should be equivalent to U.S. Grade B or better, except that the cheese may be blind or possess finish... 7 Agriculture 3 2013-01-01 2013-01-01 false Swiss. 58.712 Section 58.712 Agriculture Regulations...

7 CFR 58.712 - Swiss.

Code of Federal Regulations, 2010 CFR

2010-01-01

....712 Swiss. Swiss cheese used in the manufacture of pasteurized process cheese and related products should be equivalent to U.S. Grade B or better, except that the cheese may be blind or possess finish... 7 Agriculture 3 2010-01-01 2010-01-01 false Swiss. 58.712 Section 58.712 Agriculture Regulations...

7 CFR 58.712 - Swiss.

Code of Federal Regulations, 2011 CFR

2011-01-01

....712 Swiss. Swiss cheese used in the manufacture of pasteurized process cheese and related products should be equivalent to U.S. Grade B or better, except that the cheese may be blind or possess finish... 7 Agriculture 3 2011-01-01 2011-01-01 false Swiss. 58.712 Section 58.712 Agriculture Regulations...

Prevalence of Listeria monocytogenes in Idiazabal cheese.

PubMed

Arrese, E; Arroyo-Izaga, M

2012-01-01

Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. A total of 51 Idiazabal cheese samples were obtained from 10 separate retail establishments, chosen by stratified random sampling. Samples were tested using the official standard ISO procedure 11290-1 for detection and enumeration methods. All cheese samples tested negative for L. monocytogenes. However, 9.8% tested positive for Listeria spp., different from L. monocytogenes. Positive samples came from two brands, two were natural and three were smoked. The presence of Listeria spss. suggests that the cheese making process and the hygiene whether at milking or during cheese making could be insufficient.

The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.

PubMed

Ferrão, Luana L; Ferreira, Marcus Vinícius S; Cavalcanti, Rodrigo N; Carvalho, Ana Flávia A; Pimentel, Tatiana C; Silva, Hugo L A; Silva, Ramon; Esmerino, Erick A; Neto, Roberto P C; Tavares, Maria Inês B; Freitas, Mônica Q; Menezes, Jaqueline C V; Cabral, Lúcio M; Moraes, Jeremias; Silva, Márcia C; Mathias, Simone P; Raices, Renata S L; Pastore, Gláucia M; Cruz, Adriano G

2018-05-01

The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijão cremoso processed cheese was investigated. The addition of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G') and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemical properties (decrease in viscosity and particle size and increase in melting rate) and sensory characteristics (improvement in salty and acid taste, greater homogeneity, and lower bitter taste). In addition, a positive effect of arginine was observed in the sensory characteristics of the requeijão cremoso processed cheese, but without improvements in the physicochemical and rheological characteristics. Overall, the XOS addition and sodium reduction proportionated the development of a healthier processed cheese formulation. Copyright © 2018 Elsevier Ltd. All rights reserved.

40 CFR 436.180 - Applicability; description of the phosphate rock subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... phosphate rock subcategory. 436.180 Section 436.180 Protection of Environment ENVIRONMENTAL PROTECTION... Phosphate Rock Subcategory § 436.180 Applicability; description of the phosphate rock subcategory. The provisions of this subpart are applicable to the mining and the processing of phosphate bearing rock, ore or...

40 CFR 436.180 - Applicability; description of the phosphate rock subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... phosphate rock subcategory. 436.180 Section 436.180 Protection of Environment ENVIRONMENTAL PROTECTION... Phosphate Rock Subcategory § 436.180 Applicability; description of the phosphate rock subcategory. The provisions of this subpart are applicable to the mining and the processing of phosphate bearing rock, ore or...

40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater...

40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater discharges...

40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater...

40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater...

40 CFR 471.80 - Applicability; description of the zinc forming subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the zinc... CATEGORY Zinc Forming Subcategory § 471.80 Applicability; description of the zinc forming subcategory. This... pollutants into publicly owned treatment works from the process operations of the zinc forming subcategory. ...

40 CFR 471.80 - Applicability; description of the zinc forming subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the zinc... CATEGORY Zinc Forming Subcategory § 471.80 Applicability; description of the zinc forming subcategory. This... pollutants into publicly owned treatment works from the process operations of the zinc forming subcategory. ...

40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes...

40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes and estuaries...

40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes...

40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes and estuaries...

40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes...

Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.

PubMed

Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Wang, T; Lucey, J A

2007-10-01

Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7 degrees C) skim milk, and diafiltration of MF retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese ( approximately 47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT(max)) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT(max) values increased during ripening. The temperature at which the LT(max) was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT(max) decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.

Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.

PubMed

Chen, G; Kocaoglu-Vurma, N A; Harper, W J; Rodriguez-Saona, L E

2009-08-01

Improved cheese flavor has been attributed to the addition of adjunct cultures, which provide certain key enzymes for proteolysis and affect the dynamics of starter and nonstarter cultures. Infrared microspectroscopy provides unique fingerprint-like spectra for cheese samples and allows for rapid monitoring of cheese composition during ripening. The objective was to use infrared microspectroscopy and multivariate analysis to evaluate the effect of adjunct cultures on Swiss cheeses during ripening. Swiss cheeses, manufactured using a commercial starter culture combination and 1 of 3 adjunct Lactobacillus spp., were evaluated at d 1, 6, 30, 60, and 90 of ripening. Cheese samples (approximately 20 g) were powdered with liquid nitrogen and homogenized using water and organic solvents, and the water-soluble components were separated. A 3-microL aliquot of the extract was applied onto a reflective microscope slide, vacuum-dried, and analyzed by infrared microspectroscopy. The infrared spectra (900 to 1,800 cm(-1)) produced specific absorption profiles that allowed for discrimination among different cheese samples. Cheeses manufactured with adjunct cultures showed more uniform and consistent spectral profiles, leading to the formation of tight clusters by pattern-recognition analysis (soft independent modeling of class analogy) as compared with cheeses with no adjuncts, which exhibited more spectral variability among replicated samples. In addition, the soft independent modeling of class analogy discriminating power indicated that cheeses were differentiated predominantly based on the band at 1,122 cm(-1), which was associated with S-O vibrations. The greatest changes in the chemical profile of each cheese occurred between d 6 and 30 of warm-room ripening. The band at 1,412 cm(-1), which was associated with acidic AA, had the greatest contribution to differentiation, indicating substantial changes in levels of proteolysis during warm-room ripening in addition to propionic acid, acetic acid, and eye formation. A high-throughput infrared microspectroscopy technique was developed that can further the understanding of biochemical changes occurring during the ripening process and provide insight into the role of adjunct nonstarter lactic acid bacteria on the complex process of flavor development in cheeses.

77 FR 29218 - Protection of Stratospheric Ozone: The 2012 Critical Use Exemption From the Phaseout of Methyl...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-17

... critical use included ``processed food, cheese, herbs and spices, and spaces and equipment in associated... inadequately justified and recommended only cheese storage facilities for consideration by the Parties as a... include only ``Members of the National Pest Management Association treating cheese storage facilities...

76 FR 65139 - Protection of Stratospheric Ozone: The 2012 Critical Use Exemption From the Phaseout of Methyl...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-20

... (NPMA) post harvest fumigations. Past critical uses for NPMA included ``processed food, cheese, herbs... cheese storage facilities for consideration by the Parties as a critical use. MBTOC's comments can be... NPMA critical use to include only ``Members of the National Pest Management Association treating cheese...

Start-up and operating costs for artisan cheese companies.

PubMed

Bouma, Andrea; Durham, Catherine A; Meunier-Goddik, Lisbeth

2014-01-01

Lack of valid economic data for artisan cheese making is a serious impediment to developing a realistic business plan and obtaining financing. The objective of this study was to determine approximate start-up and operating costs for an artisan cheese company. In addition, values are provided for the required size of processing and aging facilities associated with specific production volumes. Following in-depth interviews with existing artisan cheese makers, an economic model was developed to predict costs based on input variables such as production volume, production frequency, cheese types, milk types and cost, labor expenses, and financing. Estimated values for start-up cost for processing and aging facility ranged from $267,248 to $623,874 for annual production volumes of 3,402 kg (7,500 lb) and 27,216 kg (60,000 lb), respectively. First-year production costs ranged from $65,245 to $620,094 for the above-mentioned production volumes. It is likely that high start-up and operating costs remain a significant entry barrier for artisan cheese entrepreneurs. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts.

PubMed

Tayel, Ahmed A; Hussein, Heba; Sorour, Noha M; El-Tras, Wael F

2015-12-01

Cheese contaminations with foodborne bacterial pathogens, and their health outbreaks, are serious worldwide problems that could happen from diverse sources during cheese production or storage. Plants, and their derivatives, were always regarded as the potential natural and safe antimicrobial alternatives for food preservation and improvement. The extracts from many plants, which are commonly used as spices and flavoring agents, were evaluated as antibacterial agents against serious foodborne pathogens, for example Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli O157:H7, using qualitative and quantitative assaying methods. Dairy-based media were also used for evaluating the practical application of plant extracts as antimicrobial agents. Most of the examined plant extracts exhibited remarkable antibacterial activity; the extracts of cinnamon, cloves, garden cress, and lemon grass were the most powerful, either in synthetic or in dairy-based media. Flavoring processed cheese with plant extracts resulted in the enhancement of cheese sensory attributes, for example odor, taste, color, and overall quality, especially in flavored samples with cinnamon, lemon grass, and oregano. It can be concluded that plant extracts are strongly recommended, as powerful and safe antibacterial and flavoring agents, for the preservation and sensory enhancement of processed cheese. © 2015 Institute of Food Technologists®

40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue subcategory. The... processes raw or cured cattle or cattle-like hides through the blue tanned state by hair pulp unhairing and...

Whey cheese: membrane technology to increase yields.

PubMed

Riera, Francisco; González, Pablo; Muro, Claudia

2016-02-01

Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2.5 and 2.8) or by reverse osmosis (RO) (2-3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4.6-4.8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19.6%, which are higher than those achieved using the traditional 'Requesón' process.

Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.

PubMed

Boivin-Piché, Jonathan; Vuillemard, Jean-Christophe; St-Gelais, Daniel

2016-06-01

The technological challenge related to cheese fortification with vitamin D is the loss of a large proportion of vitamin D during the wheying-off step. The use of ultrafiltration (UF) to concentrate the milk before vitamin D enrichment and cheese manufacturing could be a way to reduce the volume of whey and consequently the vitamin D losses in cheese whey. Control (1.0×) and concentrated milks (1.4× and 1.8×) were fortified with vitamin D at a concentration of 450 IU per gram of milk. The 1.8× cheese milk concentration reduced slightly the vitamin D loss during the draining step (19.8%) compared with the control cheese (25.5%) and vitamin D remained stable during Cheddar cheese processing and ripening. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Towards a Fail-Safe Air Force Culture: Creating a Resilient Future While Avoiding Past Mistakes

DTIC Science & Technology

2011-02-16

for either preventing catastrophic failures or in the event they occur. The Air Force Safety process often uses the ― Swiss Cheese ‖ model to...evaluate accidents. The image of holes in the protective cheese layers (proactive and reactive measures) lining up in such a way as to allow an accident is... cheese . More importantly, however, a HRO‘s focus is on ―the process of the slices lining up as each moment where one hole aligns with another

A cost and returns evaluation of alternative dairy products to determine capital investment and operational feasibility of a small-scale dairy processing facility.

PubMed

Becker, K M; Parsons, R L; Kolodinsky, J; Matiru, G N

2007-05-01

This study examines the economic feasibility of 50- and 500-cow dairy processing facilities for fluid milk, yogurt, and cheese. Net present value and internal rate of return calculations for projected costs and returns over a 10-yr period indicate that larger yogurt and cheese processing plants offer the most profitable prospects, whereas a smaller yogurt plant would break even. A smaller cheese plant would have insufficient returns to cover the cost of capital, and fluid milk processing at either scale is economically infeasible. Economic success in processing is greatly contingent upon individual business, financial management, and marketing skills.

Technological optimization of manufacture of probiotic whey cheese matrices.

PubMed

Madureira, Ana R; Brandão, Teresa; Gomes, Ana M; Pintado, Manuela E; Malcata, F Xavier

2011-03-01

In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock whey, homogenization time, and storage time of whey cheese as processing parameters. Probiotic whey cheese matrices were inoculated with Lactobacillus casei LAFTIL26 at 10% (v/v), whereas control whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All whey cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic whey cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.

Exergy analysis of an industrial-scale ultrafiltrated (UF) cheese production plant: a detailed survey

NASA Astrophysics Data System (ADS)

Nasiri, Farshid; Aghbashlo, Mortaza; Rafiee, Shahin

2017-02-01

In this study, a detailed exergy analysis of an industrial-scale ultrafiltrated (UF) cheese production plant was conducted based on actual operational data in order to provide more comprehensive insights into the performance of the whole plant and its main subcomponents. The plant included four main subsystems, i.e., steam generator (I), above-zero refrigeration system (II), Bactocatch-assisted pasteurization line (III), and UF cheese production line (IV). In addition, this analysis was aimed at quantifying the exergy destroyed in processing a known quantity of the UF cheese using the mass allocation method. The specific exergy destruction of the UF cheese production was determined at 2330.42 kJ/kg. The contributions of the subsystems I, II, III, and IV to the specific exergy destruction of the UF cheese production were computed as 1337.67, 386.18, 283.05, and 323.51 kJ/kg, respectively. Additionally, it was observed through the analysis that the steam generation system had the largest contribution to the thermodynamic inefficiency of the UF cheese production, accounting for 57.40 % of the specific exergy destruction. Generally, the outcomes of this survey further manifested the benefits of applying exergy analysis for design, analysis, and optimization of industrial-scale dairy processing plants to achieve the most cost-effective and environmentally-benign production strategies.

Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.

PubMed

Sánchez-Macías, D; Laubscher, A; Castro, N; Argüello, A; Jiménez-Flores, R

2013-03-01

The consumer trend for healthier food choices and preferences for low-fat products has increased the interest in low-fat cheese and nutraceutical dairy products. However, consumer preference is still for delicious food. Low- and reduced-fat cheeses are not completely accepted because of their unappealing properties compared with full-fat cheeses. The method reported here provides another option to the conventional cheese-making process to obtain lower fat cheese. Using CO(2) as a supercritical fluid offers an alternative to reduce fat in cheese after ripening, while maintaining the initial characteristics and flavor. The aim of this experiment was to evaluate the effect of pressure (10, 20, 30, and 40 × 10(6) Pa) of supercritical CO(2) on the amount of fat extracted, microbial population, polar lipid profile, and microstructure of 2 varieties of goat cheese: Majorero, a protected denomination of origin cheese from Spain, and goat Gouda-type cheese. The amount of fat was reduced 50 to 57% and 48 to 55% for Majorero and goat Gouda-type cheeses, respectively. Higher contents (on a fat basis) of sphingomyelin and phosphatidylcholine were found in Majorero cheese compared with control and goat Gouda-type cheeses. The microbial population was reduced after supercritical fluid extraction in both cheeses, and the lethality was higher as pressure increased in Majorero cheese, most noticeably on lactococcus and lactobacillus bacteria. The Gouda-type cheese did not contain any lactobacilli. Micrographs obtained from confocal laser scanning microscopy showed a more open matrix and whey pockets in the Majorero control cheese. This could explain the ease of extracting fat and reducing the microbial counts in this cheese after treatment with supercritical CO(2). Supercritical fluid extraction with CO(2) has great potential in the dairy industry and in commercial applications. The Majorero cheese obtained after the supercritical fluid extraction treatment was an excellent candidate as a low-fat goat cheese, lower in triglycerides and cholesterol but still with all the health benefits inherent in goat milk. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity.

PubMed

Salek, R N; Černíková, M; Maděrová, S; Lapčík, L; Buňka, F

2016-05-01

The scope of this work was to investigate the dependence of selected textural (texture profile analysis, TPA) and viscoelastic properties of processed cheese on the composition of ternary mixtures of emulsifying salts [disodium hydrogenphosphate, DSP; tetrasodium diphosphate, TSPP; sodium salt of polyphosphate (with mean length n ≈ 20), P20; and trisodium citrate, TSC] during a 60-d storage period (6±2°C). The processed cheese samples [40% wt/wt dry matter (DM) content, 50% wt/wt fat in DM content] were manufactured using Swiss-type cheese (as the main raw material) with 4 different maturity degrees (4, 8, 12, and 16 wk of ripening). Moreover, the pH of the samples was adjusted (the target values within the range of 5.60-5.80), corresponding to the standard pH values of spreadable processed cheese. With respect to the individual application of emulsifying salts (regardless of the maturity degree of the Swiss-type cheese applied), the samples prepared with P20 were the hardest, followed by those prepared with TSPP, TSC, and DSP. Furthermore, a specific ratio of DSP:TSPP (1:1) led to a significant increase in the hardness of the samples. On the whole, the hardness of all processed cheese samples increased with the prolonging storage period, whereas their hardness significantly dropped with the rising ripening stage of the raw material utilized. In all of the cases, the trends of hardness development remained analogous, and only the absolute values differed significantly. Moreover, the findings of TPA were in accordance with those of the rheological analysis. In particular, the specific ratio of DSP:TSPP (1:1) resulted in the highest gel strength and interaction factor values, followed by P20, TSPP, TSC, and DSP (used individually), reporting the same trend which was demonstrated by TPA. The monitored values of the gel strength and interaction factor decreased with the increasing maturity degree of the Swiss-type cheese used. The intensity of the rigidity of the samples showed an analogous relationship to the intensity of the gel strength; the higher the gel strength of the sample, the more inflexible the product is expected to be. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

77 FR 29543 - Natamycin; Exemption From the Requirement of a Tolerance

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-18

... for use as a fungistat to suppress mold on cheese, meats and sausage. In the United States, natamycin... inhibition of mold and yeast on the surface of cheeses (21CFR 172.155) and as an additive to the feed and... of ``powdered natamycin'' in cheese processing plants (presumably as a preservative), expressed the...

A 100-Year Review: Cheese production and quality.

PubMed

Johnson, M E

2017-12-01

In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

PubMed

Govindasamy-Lucey, S; Lin, T; Jaeggi, J J; Martinelli, C J; Johnson, M E; Lucey, J A

2007-06-01

Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( < 7 degrees C) UF, cold reverse osmosis (RO), and evaporation (EVAP). A washed, stirred-curd pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were similar in the control and SCB-fortified cheese. On baked pizza, cheese made from milk fortified with UF-SCB tended to have the lowest amount of free oil, but flavor attributes of all cheeses were similar. Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure.

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

PubMed Central

2014-01-01

Background Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. Results The metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period. Conclusions These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment. PMID:24670012

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.

PubMed

Lessard, Marie-Hélène; Viel, Catherine; Boyle, Brian; St-Gelais, Daniel; Labrie, Steve

2014-03-26

Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. The metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01 was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period. These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.

An Application of Specific Sensors For The Monitoring of NaCl in Soft Cheeses

NASA Astrophysics Data System (ADS)

Lvova, Larisa; Mielle, Patrick; Salles, Christian; Denis, Sylvain; Vergoignan, Catherine; Barra, Aurélien; Di Natale, Corrado; Paolesse, Roberto; Temple-Boyer, Pierre; Feron, Gilles

2011-09-01

The commercial sensors and prototype ISEs array (Ion Selective Electrodes array) were utilized for NaCl concentration measurements in soft cheeses, in particular in vitro gut process and in commercial Italian mozzarella cheeses. The values obtained from the sensors were compared with HPLC analysis. The results showed the feasibility of the ISE array application to monitor NaCl in soft cheese during the breakdown in the digester. The best results were obtained with the use of ISEs array combining, in particular, Cl- and Na+ detections. The salinity of commercial mozzarella cheese samples and the originally utilized milk type (cow or buffalo) were also satisfactory determined with the developed ISE array.

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... fluid mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

40 CFR 429.140 - Applicability; description of the particleboard manufacturing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... particleboard manufacturing subcategory. 429.140 Section 429.140 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Particleboard Manufacturing Subcategory § 429.140 Applicability; description of the particleboard...

Biocheese: A Food Probiotic Carrier

PubMed Central

Castro, J. M.; Tornadijo, M. E.; Fresno, J. M.; Sandoval, H.

2015-01-01

This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization. PMID:25802862

7 CFR 6.37 - Supersedure of Import Regulation 1, Revision 7.

Code of Federal Regulations, 2011 CFR

2011-01-01

...,000 Other Countries 13,064 SWISS OR EMMENTHALER CHEESE OTHER THAN WITH EYE FORMATION, GRUYERE-PROCESS...,290,723 Israel 50,000 New Zealand 1,000,000 Other Countries 1 SWISS OR EMMENTHALER CHEESE WITH EYE... Appendix 3 Tokyo Round Uruguay Round NON-CHEESE ARTICLES BUTTER (NOTE 6) 5,217,229 1,759,771 EU-25 75,000...

The use of Fourier-transform infrared spectroscopy to predict cheese yield and nutrient recovery or whey loss traits from unprocessed bovine milk samples.

PubMed

Ferragina, A; Cipolat-Gotet, C; Cecchinato, A; Bittante, G

2013-01-01

Cheese yield is an important technological trait in the dairy industry in many countries. The aim of this study was to evaluate the effectiveness of Fourier-transform infrared (FTIR) spectral analysis of fresh unprocessed milk samples for predicting cheese yield and nutrient recovery traits. A total of 1,264 model cheeses were obtained from 1,500-mL milk samples collected from individual Brown Swiss cows. Individual measurements of 7 new cheese yield-related traits were obtained from the laboratory cheese-making procedure, including the fresh cheese yield, total solid cheese yield, and the water retained in curd, all as a percentage of the processed milk, and nutrient recovery (fat, protein, total solids, and energy) in the curd as a percentage of the same nutrient contained in the milk. All individual milk samples were analyzed using a MilkoScan FT6000 over the spectral range from 5,000 to 900 wavenumber × cm(-1). Two spectral acquisitions were carried out for each sample and the results were averaged before data analysis. Different chemometric models were fitted and compared with the aim of improving the accuracy of the calibration equations for predicting these traits. The most accurate predictions were obtained for total solid cheese yield and fresh cheese yield, which exhibited coefficients of determination between the predicted and measured values in cross-validation (1-VR) of 0.95 and 0.83, respectively. A less favorable result was obtained for water retained in curd (1-VR=0.65). Promising results were obtained for recovered protein (1-VR=0.81), total solids (1-VR=0.86), and energy (1-VR=0.76), whereas recovered fat exhibited a low accuracy (1-VR=0.41). As FTIR spectroscopy is a rapid, cheap, high-throughput technique that is already used to collect standard milk recording data, these FTIR calibrations for cheese yield and nutrient recovery highlight additional potential applications of the technique in the dairy industry, especially for monitoring cheese-making processes and milk payment systems. In addition, the prediction models can be used to provide breeding organizations with information on new phenotypes for cheese yield and milk nutrient recovery, potentially allowing these traits to be enhanced through selection. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Feeding goats on scrubby Mexican rangeland and pasteurization: influences on milk and artisan cheese quality

PubMed Central

Hilario, Mario Cuchillo; Wrage, Nicole; Pérez-Gil R., Fernando

2010-01-01

The objective of this study was to evaluate the effect of foraging on local scrubby rangeland versus stable feeding with high-protein concentrate as well as the compulsory pasteurization process on goats’ milk and artisan soft cheese quality in terms of chemical composition and fatty acid profile. The results indicated that there were no significant differences in the energy, fat, or ash content of milk and cheese due to feeding; however, a significant influence of feeding on cheese protein and fatty acids in both milk and cheese was detected. Feeding on scrubby rangeland tended to increase the amounts of major polyunsaturated fatty acids in milk and cheese from goats. Pasteurization, which is mandatory in Mexico, did not alter the fatty acid concentrations in milk or cheese. Small goat-keepers using rangeland resources might claim better economical returns for products recognized as healthier. Further investigations to assure ecosystem sustainability of shrubby rangeland joined with economical evaluations and best animal management to avoid deleterious effects are recommended. PMID:20229357

High pressure processing of Queso Fresco: effects on textural and rheological properties over 12 weeks of storage

USDA-ARS?s Scientific Manuscript database

High pressure processing (HPP) is a non-thermal post-packaging process with the potential to improve cheese safety and shelf life because of its lethality to bacteria (spoilage and pathogens) and ability to inactivate many enzymes. Queso Fresco (QF), a high moisture Hispanic-style cheese popular in ...

An overview of molecular stress response mechanisms in Escherichia coli contributing to survival of Shiga toxin-producing Escherichia coli during raw milk cheese production.

PubMed

Peng, Silvio; Tasara, Taurai; Hummerjohann, Jörg; Stephan, Roger

2011-05-01

The ability of foodborne pathogens to survive in certain foods mainly depends on stress response mechanisms. Insight into molecular properties enabling pathogenic bacteria to survive in food is valuable for improvement of the control of pathogens during food processing. Raw milk cheeses are a potential source for human infections with Shiga toxin-producing Escherichia coli (STEC). In this review, we focused on the stress response mechanisms important for allowing STEC to survive raw milk cheese production processes. The major components and regulation pathways for general, acid, osmotic, and heat shock stress responses in E. coli and the implications of these responses for the survival of STEC in raw milk cheeses are discussed.

Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.

PubMed

Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet

2016-10-03

Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. Copyright © 2016 Elsevier B.V. All rights reserved.

An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor Technology.

PubMed

O' Callaghan, Karen A M; Papkovsky, Dmitri B; Kerry, Joseph P

2016-06-20

The establishment and control of oxygen levels in packs of oxygen-sensitive food products such as cheese is imperative in order to maintain product quality over a determined shelf life. Oxygen sensors quantify oxygen concentrations within packaging using a reversible optical measurement process, and this non-destructive nature ensures the entire supply chain can be monitored and can assist in pinpointing negative issues pertaining to product packaging. This study was carried out in a commercial cheese packaging plant and involved the insertion of 768 sensors into 384 flow-wrapped cheese packs (two sensors per pack) that were flushed with 100% carbon dioxide prior to sealing. The cheese blocks were randomly assigned to two different storage groups to assess the effects of package quality, packaging process efficiency, and handling and distribution on package containment. Results demonstrated that oxygen levels increased in both experimental groups examined over the 30-day assessment period. The group subjected to a simulated industrial distribution route and handling procedures of commercial retailed cheese exhibited the highest level of oxygen detected on every day examined and experienced the highest rate of package failure. The study concluded that fluctuating storage conditions, product movement associated with distribution activities, and the possible presence of cheese-derived contaminants such as calcium lactate crystals were chief contributors to package failure.

An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor Technology

PubMed Central

O’ Callaghan, Karen A.M.; Papkovsky, Dmitri B.; Kerry, Joseph P.

2016-01-01

The establishment and control of oxygen levels in packs of oxygen-sensitive food products such as cheese is imperative in order to maintain product quality over a determined shelf life. Oxygen sensors quantify oxygen concentrations within packaging using a reversible optical measurement process, and this non-destructive nature ensures the entire supply chain can be monitored and can assist in pinpointing negative issues pertaining to product packaging. This study was carried out in a commercial cheese packaging plant and involved the insertion of 768 sensors into 384 flow-wrapped cheese packs (two sensors per pack) that were flushed with 100% carbon dioxide prior to sealing. The cheese blocks were randomly assigned to two different storage groups to assess the effects of package quality, packaging process efficiency, and handling and distribution on package containment. Results demonstrated that oxygen levels increased in both experimental groups examined over the 30-day assessment period. The group subjected to a simulated industrial distribution route and handling procedures of commercial retailed cheese exhibited the highest level of oxygen detected on every day examined and experienced the highest rate of package failure. The study concluded that fluctuating storage conditions, product movement associated with distribution activities, and the possible presence of cheese-derived contaminants such as calcium lactate crystals were chief contributors to package failure. PMID:27331815

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.

PubMed

Alvarenga, Nuno; Canada, João; Sousa, Isabel

2011-02-01

The effect of freezing on the properties of a raw ewes'-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: -10 and -20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G' 1Hz) and loss tangent (tan δ 1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of -20°C.

Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.

PubMed

Fuka, Mirna Mrkonjić; Wallisch, Stefanie; Engel, Marion; Welzl, Gerhard; Havranek, Jasmina; Schloter, Michael

2013-01-01

Microbial communities play an important role in cheese ripening and determine the flavor and taste of different cheese types to a large extent. However, under adverse conditions human pathogens may colonize cheese samples during ripening and may thus cause severe outbreaks of diarrhoea and other diseases. Therefore in the present study we investigated the bacterial community structure of three raw ewe's milk cheese types, which are produced without the application of starter cultures during ripening from two production sites based on fingerprinting in combination with next generation sequencing of 16S rRNA gene amplicons. Overall a surprisingly high diversity was found in the analyzed samples and overall up to 213 OTU97 could be assigned. 20 of the major OTUs were present in all samples and include mostly lactic acid bacteria (LAB), mainly Lactococcus, and Enterococcus species. Abundance and diversity of these genera differed to a large extent between the 3 investigated cheese types and in response to the ripening process. Also a large number of non LAB genera could be identified based on phylogenetic alignments including mainly Enterobacteriaceae and Staphylococcacae. Some species belonging to these two families could be clearly assigned to species which are known as potential human pathogens like Staphylococcus saprophyticus or Salmonella spp. However, during cheese ripening their abundance was reduced. The bacterial genera, namely Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Brevibacterium, Corynebacterium, Clostridium, Staphylococcus, Thermoanerobacterium, E. coli, Hafnia, Pseudomonas, Janthinobacterium, Petrotoga, Kosmotoga, Megasphaera, Macrococcus, Mannheimia, Aerococcus, Vagococcus, Weissella and Pediococcus were identified at a relative low level and only in selected samples. Overall the microbial composition of the used milk and the management of the production units determined the bacterial community composition for all cheese types to a large extend, also at the late time points of cheese ripening.

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

PubMed Central

2011-01-01

Background Corynebacterium variabile is part of the complex microflora on the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening. Still little is known about the metabolic processes and microbial interactions during the production of smear-ripened cheeses. Therefore, the gene repertoire contributing to the lifestyle of the cheese isolate C. variabile DSM 44702 was deduced from the complete genome sequence to get a better understanding of this industrial process. Results The chromosome of C. variabile DSM 44702 is composed of 3, 433, 007 bp and contains 3, 071 protein-coding regions. A comparative analysis of this gene repertoire with that of other corynebacteria detected 1, 534 predicted genes to be specific for the cheese isolate. These genes might contribute to distinct metabolic capabilities of C. variabile, as several of them are associated with metabolic functions in cheese habitats by playing roles in the utilization of alternative carbon and sulphur sources, in amino acid metabolism, and fatty acid degradation. Relevant C. variabile genes confer the capability to catabolize gluconate, lactate, propionate, taurine, and gamma-aminobutyric acid and to utilize external caseins. In addition, C. variabile is equipped with several siderophore biosynthesis gene clusters for iron acquisition and an exceptional repertoire of AraC-regulated iron uptake systems. Moreover, C. variabile can produce acetoin, butanediol, and methanethiol, which are important flavor compounds in smear-ripened cheeses. Conclusions The genome sequence of C. variabile provides detailed insights into the distinct metabolic features of this bacterium, implying a strong adaption to the iron-depleted cheese surface habitat. By combining in silico data obtained from the genome annotation with previous experimental knowledge, occasional observations on genes that are involved in the complex metabolic capacity of C. variabile were integrated into a global view on the lifestyle of this species. PMID:22053731

Brucella melitensis survival during manufacture of ripened goat cheese at two temperatures.

PubMed

Méndez-González, Karla Y; Hernández-Castro, Rigoberto; Carrillo-Casas, Erika M; Monroy, Jorge F; López-Merino, Ahide; Suárez-Güemes, Francisco

2011-12-01

The aim of the current work was to assess the influence of two temperatures, 4°C and 24°C, on pH and water activity and their association with Brucella melitensis survival during the traditional manufacture of ripened goat cheese. Raw milk from a brucellosis-free goat herd was used for the manufacture of ripened cheese. The cheese was inoculated with 5×10(9) of the B. melitensis 16M strain during the tempering stage. The cheeses were matured for 5, 20, and 50 days at both temperatures. To assess Brucella survival, the pH and a(w) were recorded at each stage of the process (curd cutting, draining whey, immersion in brine, ripening I, ripening II, and ripening III). B. melitensis was detected at ripening stage III (1×10(3) colony-forming unit [CFU]/mL) from cheeses matured at 4°C with a pH of 5.0 and a(w) of 0.90, and at a ripening stage II (1×10(4) CFU/mL) from cheeses ripened at 24°C with a pH of 4.0 and a(w) of 0.89. The remaining stages were free from the inoculated pathogen. In addition, viable B. melitensis was recovered in significant amounts (1-2×10(6) CFU/mL) from the whey fractions of both types of cheese ripened at 24°C and 4°C. These results revealed the effects of high temperature (24°C vs. 4°C) on the low pH (4) and a(w) (0.89) that appeared to be associated with the suppression of B. melitensis at the early stages of cheese ripening. In the ripened goat cheeses, B. melitensis survived under a precise combination of temperature during maturation, ripening time, and a(w) in the manufacturing process.

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses

PubMed Central

Fuka, Mirna Mrkonjić; Wallisch, Stefanie; Engel, Marion; Welzl, Gerhard; Havranek, Jasmina; Schloter, Michael

2013-01-01

Microbial communities play an important role in cheese ripening and determine the flavor and taste of different cheese types to a large extent. However, under adverse conditions human pathogens may colonize cheese samples during ripening and may thus cause severe outbreaks of diarrhoea and other diseases. Therefore in the present study we investigated the bacterial community structure of three raw ewe's milk cheese types, which are produced without the application of starter cultures during ripening from two production sites based on fingerprinting in combination with next generation sequencing of 16S rRNA gene amplicons. Overall a surprisingly high diversity was found in the analyzed samples and overall up to 213 OTU97 could be assigned. 20 of the major OTUs were present in all samples and include mostly lactic acid bacteria (LAB), mainly Lactococcus, and Enterococcus species. Abundance and diversity of these genera differed to a large extent between the 3 investigated cheese types and in response to the ripening process. Also a large number of non LAB genera could be identified based on phylogenetic alignments including mainly Enterobacteriaceae and Staphylococcacae. Some species belonging to these two families could be clearly assigned to species which are known as potential human pathogens like Staphylococcus saprophyticus or Salmonella spp. However, during cheese ripening their abundance was reduced. The bacterial genera, namely Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Brevibacterium, Corynebacterium, Clostridium, Staphylococcus, Thermoanerobacterium, E. coli, Hafnia, Pseudomonas, Janthinobacterium, Petrotoga, Kosmotoga, Megasphaera, Macrococcus, Mannheimia, Aerococcus, Vagococcus, Weissella and Pediococcus were identified at a relative low level and only in selected samples. Overall the microbial composition of the used milk and the management of the production units determined the bacterial community composition for all cheese types to a large extend, also at the late time points of cheese ripening. PMID:24278315

40 CFR 421.20 - Applicability: description of the primary aluminum smelting subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... primary aluminum smelting subcategory. 421.20 Section 421.20 Protection of Environment ENVIRONMENTAL... CATEGORY Primary Aluminum Smelting Subcategory § 421.20 Applicability: description of the primary aluminum... production of aluminum from alumina in the Hall-Heroult process. ...

40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic...

40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic...

40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic...

Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.

PubMed

Leclercq-Perlat, M-N; Sicard, M; Perrot, N; Trelea, I C; Picque, D; Corrieu, G

2015-02-01

Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and core hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors scored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Composition of Ragusano cheese during aging.

PubMed

Licitra, G; Campo, P; Manenti, M; Portelli, G; Scuderi, S; Carpino, S; Barbano, D M

2000-03-01

Ragusano cheese is a brine-salted pasta filata cheese. Composition changes during 12 mo of aging were determined. Historically, Ragusano cheese has been aged in caves at 14 to 16 degrees C with about 80 to 90% relative humidity. Cheeses (n = 132) included in our study of block-to-block variation were produced by 20 farmhouse cheese makers in the Hyblean plain region of the Province of Ragusa in Sicily. Mean initial cheese block weight was about 14 kg. The freshly formed blocks of cheese before brine salting contained about 45.35% moisture, 25.3% protein, and 25.4% fat, with a pH of 5.25. As result of the brining and aging process, a natural rind forms. After 12 mo of aging, the cheese contained about 33.6% moisture, 29.2% protein, 30.0% fat, and 4.4% salt with a pH of 5.54, but block-to-block variation was large. Both soluble nitrogen content and free fatty acid (FFA) content increased with age. The pH 4.6 acetate buffer and 12% TCA-soluble nitrogen as a percentage of total nitrogen were 16 and 10.7%, respectively, whereas the FFA content was about 643 mg/100 g of cheese at 180 d. Five blocks of cheese were selected at 180 d for a study of variation within block. Composition variation within block was large; the center had higher moisture and lower salt in moisture content than did the outside. Composition variation within blocks favored more proteolysis and softer texture in the center.

Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.

PubMed

Le Boucher, Clémentine; Gagnaire, Valérie; Briard-Bion, Valérie; Jardin, Julien; Maillard, Marie-Bernadette; Dervilly-Pinel, Gaud; Le Bizec, Bruno; Lortal, Sylvie; Jeanson, Sophie; Thierry, Anne

2016-01-01

In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of a Lactococcus lactis strain with two different spatial distributions, big and small colonies, to monitor the production of the major ripening metabolites, including sugars, organic acids, peptides, free amino acids, and volatile metabolites, over 1 month of ripening. The monitored metabolites were qualitatively the same for both cheeses, but many of them were more abundant in the small-colony cheeses than in the big-colony cheeses over 1 month of ripening. Therefore, the results obtained showed that two different spatial distributions of L. lactis modulated the ripening time course by generating moderate but significant differences in the rates of production or consumption for many of the metabolites commonly monitored throughout ripening. The present work further explores the immobilization of bacteria as colonies within cheese and highlights the consequences of this immobilization on cheese ripening. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

Invited review: Artisanal Mexican cheeses.

PubMed

González-Córdova, Aarón F; Yescas, Carlos; Ortiz-Estrada, Ángel Martín; De la Rosa-Alcaraz, María de Los Ángeles; Hernández-Mendoza, Adrián; Vallejo-Cordoba, Belinda

2016-05-01

The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

Abu Ghraib Dairy, Abu Ghraib, Iraq

DTIC Science & Technology

2010-01-14

products, especially milk. Traditionally, a young population consumes a large amount of dairy products, such as milk, yogurt , and processed cheese...security situation and electrical capacity in Iraq continue to improve, there will be a further increase in the demand for milk, yogurt , and cheese. Dairy...based products, such as bottled milk, yogurt , cheese, cream, and butter. The State Company for Dairy Products is a holding company with three

Abu Ghraib Dairy, Abu Ghraib, Iraq

DTIC Science & Technology

2009-01-14

especially milk. Traditionally, a young population consumes a large amount of dairy products, such as milk, yogurt , and processed cheese. However...and electrical capacity in Iraq continue to improve, there will be a further increase in the demand for milk, yogurt , and cheese. Dairy products...such as bottled milk, yogurt , cheese, cream, and butter. The State Company for Dairy Products is a holding company with three factories/plants

Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage

USDA-ARS?s Scientific Manuscript database

Development of low-fat goat cheeses that appeal to health conscious consumers requires information on how the reduction of fat affects the quality traits of the cheese, such as its proteolysis and rheology. Goat milk samples containing 3.6, 2.0, 1.0, and <0.5% fat were processed into full-fat (F...

Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses.

PubMed

Ramsaran, H; Chen, J; Brunke, B; Hill, A; Griffiths, M W

1998-07-01

Pasteurized and raw milks that had been inoculated at 10(4) cfu/ml with bioluminescent strains of Listeria monocytogenes and Escherichia coli O157:H7 were used in the manufacture of Camembert and Feta cheeses with or without nisin-producing starter culture. Survival of both organisms was determined during the manufacture and storage of Camembert and Feta cheeses at 2 +/- 1 degree C for 65 and 75 d, respectively. Bacterial bioluminescence was used as an indicator to enumerate the colonies plated on selective Listeria agar and on MacConkey agar. Escherichia coli O157:H7 survived the manufacturing process of both cheeses and was present at the end of the storage period in greater numbers than in the initial inoculum. At the end of 75 d of storage, E. coli O157:H7 was found in the brine of Feta cheese. The counts of L. monocytogenes increased as the pH of the Camembert cheese increased, and there were significant differences between the counts from samples taken from the inside and the counts from samples obtained near the surface of the cheese. The Feta cheese that contained nisin was the only cheese in which L. monocytogenes was at the level of the initial inoculum after 75 d of storage.

Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.

PubMed

Marcellino, S N; Benson, D R

1992-11-01

St. Nectaire cheese is a semisoft cheese of French origin that, along with Brie and Camembert cheeses, belongs to the class of surface mold-ripened cheese. The surface microorganisms that develop on the cheese rind during ripening impart a distinctive aroma and flavor to this class of cheese. We have documented the sequential appearance of microorganisms on the cheese rind and in the curd over a 60-day ripening period. Scanning electron microscopy was used to visualize the development of surface fungi and bacteria. Light microscopy of stained paraffin sections was used to study cross sections through the rind. We also monitored the development of bacterial and yeast populations in and the pH of the curd and rind. The earliest stage of ripening (0 to 2 days) is dominated by the lactic acid bacterium Streptococcus cremoris and multilateral budding yeasts, primarily Debaryomyces and Torulopsis species. Geotrichum candidum follows closely, and then zygomycetes of the genus Mucor develop at day 4 of ripening. At day 20, the deuteromycete Trichothecium roseum appears. From day 20 until the end of the ripening process, coryneforms of the genera Brevibacterium and Arthrobacter can be seen near the surface of the cheese rind among fungal hyphae and yeast cells.

The Neural Bases of Disgust for Cheese: An fMRI Study

PubMed Central

Royet, Jean-Pierre; Meunier, David; Torquet, Nicolas; Mouly, Anne-Marie; Jiang, Tao

2016-01-01

The study of food aversion in humans by the induction of illness is ethically unthinkable, and it is difficult to propose a type of food that is disgusting for everybody. However, although cheese is considered edible by most people, it can also be perceived as particularly disgusting to some individuals. As such, the perception of cheese constitutes a good model to study the cerebral processes of food disgust and aversion. In this study, we show that a higher percentage of people are disgusted by cheese than by other types of food. Functional magnetic resonance imaging then reveals that the internal and external globus pallidus and the substantia nigra belonging to the basal ganglia are more activated in participants who dislike or diswant to eat cheese (Anti) than in other participants who like to eat cheese, as revealed following stimulation with cheese odors and pictures. We suggest that the aforementioned basal ganglia structures commonly involved in reward are also involved in the aversive motivated behaviors. Our results further show that the ventral pallidum, a core structure of the reward circuit, is deactivated in Anti subjects stimulated by cheese in the wanting task, highlighting the suppression of motivation-related activation in subjects disgusted by cheese. PMID:27799903

40 CFR 463.30 - Applicability; description of the finishing water subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY.... Processes in the finishing water subcategory are processes where water comes in contact with the plastic...

40 CFR 463.30 - Applicability; description of the finishing water subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY.... Processes in the finishing water subcategory are processes where water comes in contact with the plastic...

40 CFR 471.20 - Applicability; description of the magnesium forming subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... magnesium forming subcategory. 471.20 Section 471.20 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Magnesium Forming Subcategory § 471.20 Applicability; description of the magnesium... introductions of pollutants into publicly owned treatment works from the process operations of the magnesium...

40 CFR 471.20 - Applicability; description of the magnesium forming subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... magnesium forming subcategory. 471.20 Section 471.20 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Magnesium Forming Subcategory § 471.20 Applicability; description of the magnesium... introductions of pollutants into publicly owned treatment works from the process operations of the magnesium...

40 CFR 471.70 - Applicability; description of the uranium forming subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... uranium forming subcategory. 471.70 Section 471.70 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Uranium Forming Subcategory § 471.70 Applicability; description of the uranium forming... introductions of pollutants into publicly owned treatment works from the process operations of the uranium...

40 CFR 471.70 - Applicability; description of the uranium forming subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... uranium forming subcategory. 471.70 Section 471.70 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Uranium Forming Subcategory § 471.70 Applicability; description of the uranium forming... introductions of pollutants into publicly owned treatment works from the process operations of the uranium...

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.

PubMed

Giello, Marina; La Storia, Antonietta; Masucci, Felicia; Di Francia, Antonio; Ercolini, Danilo; Villani, Francesco

2017-05-01

Traditional Caciocavallo of Castelfranco is a semi-hard "pasta-filata" cheese produced from raw cows' milk in Campania region. The aim of the present research is mainly focused on the study, by 16S rRNA gene pyrosequencing and viable counts, of the dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo cheese. Moreover, the possible correlation between cheese microbiota and cows' feeding based on silage or hay was also evaluated. In general, except for enterococci, the technological process significantly affected all the microbial groups. According to 16S rRNA, raw cows' milk was dominated by Streptococcus thermophilus, L. lactis and Pseudomonas sp. in hay cheese production, whereas Lactococcus lactis and Acinetobacter sp. dominated silage production. Differences in the taxonomic structure of the milk's microbiota within diet groups were not related to silage and hay cows' feeding. Moreover, S. thermophilus was the unique species that dominate from raw milks to fermented intermediates and cheese in both hay and silage cheese productions. Feeding and ripening time influenced significantly sensory characteristics of the cheeses. Copyright © 2016 Elsevier Ltd. All rights reserved.

40 CFR 408.260 - Applicability; description of the Atlantic and Gulf Coast hand-shucked oyster processing...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Atlantic and Gulf Coast hand-shucked oyster processing subcategory. 408.260 Section 408.260 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Atlantic and Gulf Coast Hand-Shucked Oyster Processing Subcategory § 408.260 Applicability; description of the Atlantic and Gulf Coast hand-shucked oyster processing...

40 CFR 408.120 - Applicability; description of the Southern non-breaded shrimp processing in the contiguous States...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Southern non-breaded shrimp processing in the contiguous States subcategory. 408.120 Section 408.120... CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Southern Non-Breaded Shrimp Processing in... shrimp processing in the contiguous States subcategory. The provisions of this subpart are applicable to...

40 CFR 408.120 - Applicability; description of the Southern non-breaded shrimp processing in the contiguous States...

Code of Federal Regulations, 2011 CFR

2011-07-01

... Southern non-breaded shrimp processing in the contiguous States subcategory. 408.120 Section 408.120... CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Southern Non-Breaded Shrimp Processing in... shrimp processing in the contiguous States subcategory. The provisions of this subpart are applicable to...

Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.

PubMed

Cipolat-Gotet, C; Cecchinato, A; De Marchi, M; Bittante, G

2013-01-01

Cheese yield (CY) is the most important technological trait of milk, because cheese-making uses a very high proportion of the milk produced worldwide. Few studies have been carried out at the level of individual milk-producing animals due to a scarcity of appropriate procedures for model-cheese production, the complexity of cheese-making, and the frequent use of the fat and protein (or casein) contents of milk as a proxy for cheese yield. Here, we report a high-throughput cheese manufacturing process that mimics all phases of cheese-making, uses 1.5-L samples of milk from individual animals, and allows the simultaneous processing of 15 samples per run. Milk samples were heated (35°C for 40 min), inoculated with starter culture (90 min), mixed with rennet (51.2 international milk-clotting units/L of milk), and recorded for gelation time. Curds were cut twice (10 and 15 min after gelation), separated from the whey, drained (for 30 min), pressed (3 times, 20 min each, with the wheel turned each time), salted in brine (for 60 min), weighed, and sampled. Whey was collected, weighed, and sampled. Milk, curd, and whey samples were analyzed for pH, total solids, fat content, and protein content, and energy content was estimated. Three measures of percentage cheese yield (%CY) were calculated: %CY(CURD), %CY(SOLIDS), and %CY(WATER), representing the ratios between the weight of fresh curd, the total solids of the curd, and the water content of the curd, respectively, and the weight of the milk processed. In addition, 3 measures of daily cheese yield (dCY, kg/d) were defined, considering the daily milk yield. Three measures of nutrient recovery (REC) were computed: REC(FAT), REC(PROTEIN), and REC(SOLIDS), which represented the ratio between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Energy recovery, REC(ENERGY), represented the energy content of the cheese compared with that in the milk. This procedure was used to process individual milk samples obtained from 1,167 Brown Swiss cows reared in 85 herds of the province of Trento (Italy). The assessed traits exhibited almost normal distributions, with the exception of REC(FAT). The average values (± SD) were as follows: %CY(CURD)=14.97±1.86, %CY(SOLIDS)=7.18±0.92, %CY(WATER)=7.77±1.27, dCY(CURD)=3.63±1.17, dCY(SOLIDS)=1.74±0.57, dCY(WATER)=1.88±0.63, REC(FAT)=89.79±3.55, REC(PROTEIN)=78.08±2.43, REC(SOLIDS)=51.88±3.52, and REC(ENERGY)=67.19±3.29. All traits were highly influenced by herd-test-date and days in milk of the cow, moderately influenced by parity, and weakly influenced by the utilized vat. Both %CY(CURD) and dCY(CURD) depended not only on the fat and protein (casein) contents of the milk, but also on their proportions retained in the curd; the water trapped in curd presented an higher variability than that of %CY(SOLIDS). All REC traits were variable and affected by days in milk and parity of the cows. The described model cheese-making procedure and the results obtained provided new insight into the phenotypic variation of cheese yield and recovery traits at the individual level. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effects of high pressure processing on the composition, functional and rheological properties of fresh Queso Fresco

USDA-ARS?s Scientific Manuscript database

Although Queso Fresco (QF), a popular high moisture Hispanic-style cheese sold in the U.S., is made from pasteurized milk it is subject to post pasteurization bacterial contamination. High pressure processing (HPP) of cheese is being considered because of its lethality to bacteria and potential to ...

40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion... discharges resulting from the production of reclaimed rubber by use of the wet digestion process. ...

40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion... discharges resulting from the production of reclaimed rubber by use of the wet digestion process. ...

40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

40 CFR 407.60 - Applicability; description of the canned and preserved fruits subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... canned and preserved fruits subcategory. 407.60 Section 407.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CANNED AND PRESERVED FRUITS AND VEGETABLES PROCESSING POINT SOURCE CATEGORY Canned and Preserved Fruits Subcategory § 407.60 Applicability; description...

40 CFR 421.60 - Applicability: Description of the secondary copper subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... secondary copper subcategory. 421.60 Section 421.60 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Copper Subcategory § 421.60 Applicability: Description of the secondary copper..., processing, and remelting of new and used copper scrap and residues to produce copper metal and copper alloys...

40 CFR 421.60 - Applicability: Description of the secondary copper subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... secondary copper subcategory. 421.60 Section 421.60 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Copper Subcategory § 421.60 Applicability: Description of the secondary copper..., processing, and remelting of new and used copper scrap and residues to produce copper metal and copper alloys...

40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the wood... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam subcategory...

40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the wood... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam subcategory...

Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants.

PubMed

Rodrigues, Marjory Xavier; Silva, Nathália Cristina Cirone; Trevilin, Júlia Hellmeister; Cruzado, Melina Mary Bravo; Mui, Tsai Siu; Duarte, Fábio Rodrigo Sanches; Castillo, Carmen J Contreras; Canniatti-Brazaca, Solange Guidolin; Porto, Ernani

2017-07-01

The aim of this research paper was to characterize coagulase-positive and coagulase-negative staphylococci from raw milk, Minas cheese, and production lines of Minas cheese processing. One hundred isolates from 3 different cheese producers were characterized using molecular approaches, such as PCR, molecular typing, and DNA sequencing. Staphylococcus aureus (88% of the isolates) was the most abundant followed by Staphylococcus epidermidis, Staphylococcus hyicus, and Staphylococcus warneri. Among the 22 enterotoxin genes tested, the most frequent was seh (62% of the isolates), followed by selx and ser. Hemolysin genes were widely distributed across isolates, and Panton-Valentine leukocidin and toxic shock syndrome toxin genes were also identified. Methicillin-resistant S. aureus were staphylococcal cassette chromosome mec III, IVa, IVd, and others nontypeable. In the phenotypic antibiotic resistance, multiresistant isolates were detected and resistance to penicillin was the most observed. Using spa typing, we identified several types and described a new one, t14969, isolated from cheese. These findings suggest that antibiotic resistance and potentially virulent strains from different sources can be found in the Brazilian dairy processing environment. Further research should be conducted with collaboration from regulatory agencies to develop programs of prevention of virulent and resistant strain dissemination in dairy products and the processing environment. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Stochastic, compartmental, and dynamic modeling of cross-contamination during mechanical smearing of cheeses.

PubMed

Aziza, Fanny; Mettler, Eric; Daudin, Jean-Jacques; Sanaa, Moez

2006-06-01

Cheese smearing is a complex process and the potential for cross-contamination with pathogenic or undesirable microorganisms is critical. During ripening, cheeses are salted and washed with brine to develop flavor and remove molds that could develop on the surfaces. Considering the potential for cross-contamination of this process in quantitative risk assessments could contribute to a better understanding of this phenomenon and, eventually, improve its control. The purpose of this article is to model the cross-contamination of smear-ripened cheeses due to the smearing operation under industrial conditions. A compartmental, dynamic, and stochastic model is proposed for mechanical brush smearing. This model has been developed to describe the exchange of microorganisms between compartments. Based on the analytical solution of the model equations and on experimental data collected with an industrial smearing machine, we assessed the values of the transfer parameters of the model. Monte Carlo simulations, using the distributions of transfer parameters, provide the final number of contaminated products in a batch and their final level of contamination for a given scenario taking into account the initial number of contaminated cheeses of the batch and their contaminant load. Based on analytical results, the model provides indicators for smearing efficiency and propensity of the process for cross-contamination. Unlike traditional approaches in mechanistic models, our approach captures the variability and uncertainty inherent in the process and the experimental data. More generally, this model could represent a generic base to use in modeling similar processes prone to cross-contamination.

Short communication: Assessing antihypertensive activity in native and model Queso Fresco cheeses.

PubMed

Paul, M; Van Hekken, D L

2011-05-01

Hispanic-style cheeses are one of the fastest growing varieties in the United States, making up approximately 2% of the total cheese production in this country. Queso Fresco is one of most popular Hispanic-style cheeses. Protein extracts from several varieties of Mexican Queso Fresco and model Queso Fresco were analyzed for potential antihypertensive activity. Many Quesos Frescos obtained from Mexico are made from raw milk and therefore the native microflora is included in the cheese-making process. Model Queso Fresco samples were made from pasteurized milk and did not utilize starter cultures. Water-soluble protein extracts from 6 Mexican Quesos Frescos and 12 model cheeses were obtained and assayed for their ability to inhibit angiotensin-converting enzyme, implying potential as foods that can help to lower blood pressure. All model cheeses displayed antihypertensive activity, but mainly after 8 wk of aging when they were no longer consumable, whereas the Mexican samples did display some angiotensin-converting enzyme inhibitory action after minimal aging. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption.

PubMed

Santiago-López, Lourdes; Aguilar-Toalá, Jose E; Hernández-Mendoza, Adrián; Vallejo-Cordoba, Belinda; Liceaga, Andrea M; González-Córdova, Aarón F

2018-05-01

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

.... Processes in the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with...

40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

.... Processes in the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with...

40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

.... Processes in the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with...

40 CFR 436.380 - Applicability; description of the graphite subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380...

40 CFR 436.380 - Applicability; description of the graphite subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380...

40 CFR 429.100 - Applicability; description of the wet storage subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the wet... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wet Storage Subcategory § 429.100 Applicability; description of the wet storage subcategory. This subpart applies to...

40 CFR 429.100 - Applicability; description of the wet storage subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the wet... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wet Storage Subcategory § 429.100 Applicability; description of the wet storage subcategory. This subpart applies to...

40 CFR 415.280 - Applicability; description of the boric acid production subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... boric acid production subcategory. 415.280 Section 415.280 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Boric Acid Production Subcategory § 415.280 Applicability; description of the boric acid... production of boric acid from ore-mined borax and from borax produced by the Trona process. ...

Fate of ivermectin residues in ewes' milk and derived products.

PubMed

Cerkvenik, Vesna; Perko, Bogdan; Rogelj, Irena; Doganoc, Darinka Z; Skubic, Valentin; Beek, Wim M J; Keukens, Henk J

2004-02-01

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). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0.1 microg H2B1a/kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 microg H2B1a/kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (<0.6 microg H2B1a/ kg). Residue levels fell below the limits of detection between day 5 (for secondary whey) and day 25 (for all cheese samples). In the matrices investigated, linear correlations between daily concentrations of IVM, milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35% of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.

40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

Thermus and the Pink Discoloration Defect in Cheese

PubMed Central

Quigley, Lisa; O’Sullivan, Daniel J.; Daly, David; O’Sullivan, Orla; Burdikova, Zuzana; Vana, Rostislav; Beresford, Tom P.; Ross, R. Paul; Fitzgerald, Gerald F.; McSweeney, Paul L. H.; Giblin, Linda

2016-01-01

ABSTRACT A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that of control cheese using 16S rRNA gene and shotgun metagenomic sequencing as well as quantitative PCR (qPCR). Throughout, it was apparent that Thermus, a carotenoid-producing genus, was present at higher levels in defect-associated cheeses than in control cheeses. Prompted by this finding and data confirming the pink discoloration to be associated with the presence of a carotenoid, a culture-based approach was employed, and Thermus thermophilus was successfully cultured from defect-containing cheeses. The link between Thermus and the pinking phenomenon was then established through the cheese defect equivalent of Koch’s postulates when the defect was recreated by the reintroduction of a T. thermophilus isolate to a test cheese during the manufacturing process. IMPORTANCE Pink discoloration in cheese is a defect affecting many cheeses throughout the world, leading to significant financial loss for the dairy industry. Despite decades of research, the cause of this defect has remained elusive. The advent of high-throughput, next-generation sequencing has revolutionized the field of food microbiology and, with respect to this study, provided a means of testing a possible microbial basis for this defect. In this study, a combined 16S rRNA, whole-genome sequencing, and quantitative PCR approach was taken. This resulted in the identification of Thermus, a carotenoid-producing thermophile, in defect-associated cheeses and the recreation of the problem in cheeses to which Thermus was added. This finding has the potential to lead to new strategies to eliminate this defect, and our method represents an approach that can be employed to investigate the role of microbes in other food defects of unknown origin. PMID:27822529

40 CFR 410.30 - Applicability; description of the low water use processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the low... PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TEXTILE MILLS POINT SOURCE CATEGORY Low Water Use Processing Subcategory § 410.30 Applicability; description of the low water use processing...

Fluorometric determination of histamine in cheese.

PubMed

Chambers, T L; Staruszkiewicz, W F

1978-09-01

Thirty-one samples of cheese obtained from retail outlets were analyzed for histamine, using an official AOAC fluorometric method. The types of cheese analyzed and the ranges of histamine found were: colby, 0.3--2.8; camembert, 0.4--4.2; cheddar, 1.2--5.8; gouda, 1.3--2.4; provolone, 2.0--23.5; roquefort, 1.0--16.8; mozzarella 1.6--5.0; and swiss, 0.4--250 mg histamine/100 g. Ten of the 12 samples of swiss cheese contained less than 16 mg histamine/100 g. The remaining 2 samples which contained 116 and 250 mg histamine/100 g were judged organoleptically to be of poor quality. An investigation of one processing facility showed that the production of histamine in swiss cheese may have been a result of a hydrogen peroxide/low temperature treatment of the milk supply. Recovery of histamine added to methanol extracts of cheese ranged from 93 to 105%. Histamine content was confirmed by high pressure liquid chromatographic analysis of the methanol extracts.

Cheese consumption and prevalence of overweight and obesity in a Basque adult population: a cross-sectional study.

PubMed

Alegría-Lertxundi, Iker; Rocandio Pablo, Ana; Arroyo-Izaga, Marta

2014-02-01

Studies have reported a negative association between dairy product consumption and weight status. However, not as much research has focused on cheese; therefore, the aim of this study was to study the association between cheese intake and overweight and obesity in a representative Basque adult population. A food frequency questionnaire (FFQ) was obtained from a random sample of 1081 adults (530 males and 551 females, 17-96 years old). Cheese consumption data were expressed as g/1000 kcal/day. The prevalence of overweight/obesity was higher in men (55.1%) than in women (35.4%) (p < 0.001). Participants with low or moderate intake of fresh and processed cheese demonstrated a higher prevalence of excess weight, compared with those with higher consumption. The confounding variables selected in multivariate analysis were: occupational status and age in both genders; and place of residence in men. In conclusion, negative associations were found between consumption of some types of cheese and overweight and obesity in this population.

High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.

PubMed

Delgado, Francisco José; Delgado, Jonathan; González-Crespo, José; Cava, Ramón; Ramírez, Rosario

2013-12-01

The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp. were inactivated after high-pressure treatment at 400 or 600 MPa. At day 90, mesophilic aerobic, lactic acid bacteria and Micrococacceae counts were significantly lower in high-pressure-treated cheeses than in control ones. In general, nitrogen fractions were significantly modified after high-pressure treatment on day 60 at 600 MPa compared with control cheeses, but this effect was not found in cheeses after 30 days of storage (day 90). On the other hand, high-pressure treatment caused a significant increase of some texture parameters. However, sensory analysis showed that neither trained panellists nor consumers found significant differences between control and high-pressure-treated cheeses.

Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules

PubMed Central

Nam, Myoung Soo; Bae, Hyoung Churl

2017-01-01

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese. PMID:29725204

Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese.

PubMed

Cao-Hoang, Lan; Chaine, Aline; Grégoire, Lydie; Waché, Yves

2010-10-01

A sodium caseinate film containing nisin (1000 IU/cm(2)) was produced and used to control Listeria innocua in an artificially contaminated cheese. Mini red Babybel cheese was chosen as a model semi-soft cheese. L. innocua was both surface- and in-depth inoculated to investigate the effectiveness of the antimicrobial film as a function of the distance from the surface in contact with the film. The presence of the active film resulted in a 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after one week of storage at 4 degrees C as compared to control samples. With regard to in-depth inoculated cheese samples, antimicrobial efficiency was found to be dependent on the distance from the surface in contact with the active films to the cheese matrix. The inactivation rates obtained were 1.1, 0.9 and 0.25 log CFU/g for distances from the contact surface of 1 mm, 2 mm and 3 mm, respectively. Our study demonstrates the potential application of sodium caseinate films containing nisin as a promising method to overcome problems associated with post-process contamination, thereby extending the shelf life and possibly enhancing the microbial safety of cheeses. 2010 Elsevier Ltd. All rights reserved.

40 CFR 429.70 - Applicability; description of the wood preserving-water borne or nonpressure subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the wood... PROCESSING POINT SOURCE CATEGORY Wood Preserving-Water Borne or Nonpressure Subcategory § 429.70 Applicability; description of the wood preserving-water borne or nonpressure subcategory. This subpart applies...

40 CFR 429.70 - Applicability; description of the wood preserving-water borne or nonpressure subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 31 2012-07-01 2012-07-01 false Applicability; description of the wood... PROCESSING POINT SOURCE CATEGORY Wood Preserving-Water Borne or Nonpressure Subcategory § 429.70 Applicability; description of the wood preserving-water borne or nonpressure subcategory. This subpart applies...

40 CFR 429.70 - Applicability; description of the wood preserving-water borne or nonpressure subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the wood... PROCESSING POINT SOURCE CATEGORY Wood Preserving-Water Borne or Nonpressure Subcategory § 429.70 Applicability; description of the wood preserving-water borne or nonpressure subcategory. This subpart applies...

40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue... tannery which processes raw or cured cattle or cattle-like hides through the blue tanned state by hair...

40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue... tannery which processes raw or cured cattle or cattle-like hides through the blue tanned state by hair...

40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue... tannery which processes raw or cured cattle or cattle-like hides through the blue tanned state by hair...

Reduction of Environmental Listeria Using Gaseous Ozone in a Cheese Processing Facility.

PubMed

Eglezos, Sofroni; Dykes, Gary A

2018-05-01

A cheese processing facility seeking to reduce environmental Listeria colonization initiated a regime of ozonation across all production areas as an adjunct to its sanitation regimes. A total of 360 environmental samples from the facility were tested for Listeria over a 12-month period. A total of 15 areas before and 15 areas after ozonation were tested. Listeria isolations were significantly ( P < 0.001) reduced from 15.0% in the preozonation samples to 1.67% in the postozonation samples in all areas. No deleterious effects of ozonation were noted on the wall paneling, seals, synthetic floors, or cheese processing equipment. The ozonation regime was readily incorporated by sanitation staff into the existing good manufacturing practice program. The application of ozone may result in a significant reduction in the prevalence of Listeria in food processing facilities.

Succinic Acid Production from Cheese Whey using Actinobacillus succinogenes 130 Z

NASA Astrophysics Data System (ADS)

Wan, Caixia; Li, Yebo; Shahbazi, Abolghasem; Xiu, Shuangning

Actinobacillus succinogenes 130 Z was used to produce succinic acid from cheese whey in this study. At the presence of external CO2 supply, the effects of initial cheese whey concentration, pH, and inoculum size on the succinic acid production were studied. The by-product formation during the fermentation process was also analyzed. The highest succinic acid yield of 0.57 was obtained at initial cheese whey concentration of 50 g/L, while the highest succinic acid productivity of 0.58 g h-1 L-1 was obtained at initial cheese whey concentration of 100 g/L. Increase in pH and inoculum size caused higher succinic acid yield and productivity. At the preferred fermentation condition of pH 6.8, inoculum size of 5% and initial cheese whey concentration of 50 g/L, succinic acid yield of 0.57, and productivity of 0.44 g h-1 L-1 were obtained. Acetic acid and formic acid were the main by-products throughout the fermentation run of 48 h. It is feasible to produce succinic acid using lactose from cheese whey as carbon resource by A. succinogenes 130 Z.

Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.

PubMed

Bezerra, Taliana Kênia Alves; de Araujo, Ana Rita Ribeiro; do Nascimento, Edilza Santos; de Matos Paz, José Eduardo; Gadelha, Carlos Alberto; Gadelha, Tatiane Santi; Pacheco, Maria Teresa Bertoldo; do Egypto Queiroga, Rita de Cássia Ramos; de Oliveira, Maria Elieidy Gomes; Madruga, Marta Suely

2016-04-01

This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat "coalho" cheese. The cheeses were: QS - with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA - with Lactobacillus acidophilus (LA-5); QLP - with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB - with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28 days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p<0.01) proteolysis in the cheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.

PubMed

Nguyen, Hanh T H; Ong, Lydia; Lopez, Christelle; Kentish, Sandra E; Gras, Sally L

2017-12-01

Mozzarella cheese is a classical dairy product but most research to date has focused on low moisture products. In this study, the microstructure and physicochemical properties of both laboratory and commercially produced high moisture buffalo Mozzarella cheeses were investigated and compared to high moisture bovine products. Buffalo and bovine Mozzarella cheeses were found to significantly differ in their microstructure, chemical composition, organic acid and proteolytic profiles but had similar hardness and meltability. The buffalo cheeses exhibited a significantly higher ratio of fat to protein and a microstructure containing larger fat patches and a less dense protein network. Liquid chromatography mass spectrometry detected the presence of only β-casein variant A2 and a single β-lactoglobulin variant in buffalo products compared to the presence of both β-casein variants A1 and A2 and β-lactoglobulin variants A and B in bovine cheese. These differences arise from the different milk composition and processing conditions. The differences in microstructure and physicochemical properties observed here offer a new approach to identify the sources of milk used in commercial cheese products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.

PubMed

D'Amico, Dennis J; Druart, Marc J; Donnelly, Catherine W

2010-12-01

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected for enumeration of bacteria throughout the manufacturing and aging process. Overall, bacterial counts in both cheese types increased almost 10-fold from initial inoculation levels in milk to approximately 145 CFU/g found in cheeses on day 1. From this point, counts dropped significantly over 60 days to mean levels of 25 and 5 CFU/g in Cheddar and Gouda, respectively. Levels of E. coli O157:H7 fell and stayed below 5 CFU/g after an average of 94 and 108 days in Gouda and Cheddar, respectively, yet remained detectable after selective enrichment for more than 270 days in both cheese types. Changes in pathogen levels observed throughout manufacture and aging did not significantly differ by cheese type. In agreement with results of previous studies, our results suggest that the 60-day aging requirement alone is insufficient to completely eliminate levels of viable E. coli O157:H7 in Gouda or stirred-curd Cheddar cheese manufactured from raw milk contaminated with low levels of this pathogen.

Insights into Penicillium roqueforti Morphological and Genetic Diversity

PubMed Central

Gillot, Guillaume; Jany, Jean-Luc; Coton, Monika; Le Floch, Gaétan; Debaets, Stella; Ropars, Jeanne; López-Villavicencio, Manuela; Dupont, Joëlle; Branca, Antoine; Giraud, Tatiana; Coton, Emmanuel

2015-01-01

Fungi exhibit substantial morphological and genetic diversity, often associated with cryptic species differing in ecological niches. Penicillium roqueforti is used as a starter culture for blue-veined cheeses, being responsible for their flavor and color, but is also a common spoilage organism in various foods. Different types of blue-veined cheeses are manufactured and consumed worldwide, displaying specific organoleptic properties. These features may be due to the different manufacturing methods and/or to the specific P. roqueforti strains used. Substantial morphological diversity exists within P. roqueforti and, although not taxonomically valid, several technological names have been used for strains on different cheeses (e.g., P. gorgonzolae, P. stilton). A worldwide P. roqueforti collection from 120 individual blue-veined cheeses and 21 other substrates was analyzed here to determine (i) whether P. roqueforti is a complex of cryptic species, by applying the Genealogical Concordance Phylogenetic Species Recognition criterion (GC-PSR), (ii) whether the population structure assessed using microsatellite markers correspond to blue cheese types, and (iii) whether the genetic clusters display different morphologies. GC-PSR multi-locus sequence analyses showed no evidence of cryptic species. The population structure analysis using microsatellites revealed the existence of highly differentiated populations, corresponding to blue cheese types and with contrasted morphologies. This suggests that the population structure has been shaped by different cheese-making processes or that different populations were recruited for different cheese types. Cheese-making fungi thus constitute good models for studying fungal diversification under recent selection. PMID:26091176

40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Lamp Process...

40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Lamp Process...

40 CFR 405.51 - Specialized definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Specialized definitions. 405.51 Section 405.51 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese...

40 CFR 405.51 - Specialized definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Specialized definitions. 405.51 Section 405.51 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Cottage Cheese and Cultured Cream Cheese...

Characteristics of food using Queso Fresco cheese as an example

USDA-ARS?s Scientific Manuscript database

Processing and aging affect food characteristics, such as rheology, functional properties, microstructure, and sensory traits. These effects are discussed using Queso Fresco, a popular Hispanic cheese variety, as an example. Gas chromatography-mass spectrometry data indicated that lipolysis occurr...

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

PubMed

Gatti, Monica; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Mucchetti, Germano

2014-02-01

The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.

PubMed

Picque, D; Leclercq-Perlat, M-N; Corrieu, G

2006-08-01

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 process. It was found that overall atmospheric composition, and especially CO(2) concentration, of the ripening chamber affected respiratory activity. When CO(2) was maintained at either 2 or 6%, O(2) consumption and CO(2) production (and their kinetics) were higher compared with ripening trials carried out without regulating CO(2) concentration over time. Global weight loss was maximal under continuously renewed atmospheric conditions. In this case, the airflow increased exchanges between cheeses and the atmosphere. The ratio between water evaporation and CO(2) release also depended on atmospheric composition, especially CO(2) concentration. The thickening of the creamy underrind increased more quickly when CO(2) was present in the chamber from the beginning of the ripening process. However, CO(2) concentrations higher than 2% negatively influenced the appearance of the cheeses.

Staphylococcus aureus Entrance into the Dairy Chain: Tracking S. aureus from Dairy Cow to Cheese

PubMed Central

Kümmel, Judith; Stessl, Beatrix; Gonano, Monika; Walcher, Georg; Bereuter, Othmar; Fricker, Martina; Grunert, Tom; Wagner, Martin; Ehling-Schulz, Monika

2016-01-01

Staphylococcus aureus is one of the most important contagious mastitis pathogens in dairy cattle. Due to its zoonotic potential, control of S. aureus is not only of great economic importance in the dairy industry but also a significant public health concern. The aim of this study was to decipher the potential of bovine udder associated S. aureus as reservoir for S. aureus contamination in dairy production and processing. From 18 farms, delivering their milk to an alpine dairy plant for the production of smeared semi-hard and hard cheese. one thousand hundred seventy six one thousand hundred seventy six quarter milk (QM) samples of all cows in lactation (n = 294) and representative samples form bulk tank milk (BTM) of all farms were surveyed for coagulase positive (CPS) and coagulase negative Staphylococci (CNS). Furthermore, samples from different steps of the cheese manufacturing process were tested for CPS and CNS. As revealed by chemometric-assisted FTIR spectroscopy and molecular subtyping (spa typing and multi locus sequence typing), dairy cattle represent indeed an important, yet underreported, entrance point of S. aureus into the dairy chain. Our data clearly show that certain S. aureus subtypes are present in primary production as well as in the cheese processing at the dairy plant. However, although a considerable diversity of S. aureus subtypes was observed in QM and BTM at the farms, only certain S. aureus subtypes were able to enter and persist in the cheese manufacturing at the dairy plant and could be isolated from cheese until day 14 of ripening. Farm strains belonging to the FTIR cluster B1 and B3, which show genetic characteristics (t2953, ST8, enterotoxin profile: sea/sed/sej) of the recently described S. aureus genotype B, most successfully contaminated the cheese production at the dairy plant. Thus, our study fosters the hypothesis that genotype B S. aureus represent a specific challenge in control of S. aureus in the dairy chain that requires effective clearance strategies and hygienic measures already in primary production to avoid a potential transfer of enterotoxic strains or enterotoxins into the dairy processing and the final retail product. PMID:27790200

CrossTalk: The Journal of Defense Software Engineering. Volume 23, Number 1, Jan/Feb 2010

DTIC Science & Technology

2010-02-01

during implementation have been minimal, but Warren and Abler’s method may change that. by Ron Abler and Ted Warren CMMI, Swiss Cheese , and Pareto...Corbin’s case study of a CMMI appraisal preparation—including Alan Lakein’s “ Swiss Cheese Method” and the Pareto Principle—shows a way other...Stealth CPI: Managing Work Products to Achieve Continuous Process Improvement. Darrell Corbin’s CMMI, Swiss Cheese , and Pareto comes to us from an

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

PubMed Central

De Filippis, Francesca; Genovese, Alessandro; Ferranti, Pasquale; Gilbert, Jack A.; Ercolini, Danilo

2016-01-01

Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipid catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. The results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality. PMID:26911915

Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

PubMed Central

Gan, Heng Hui; Yan, Bingnan; Linforth, Robert S.T.; Fisk, Ian D.

2016-01-01

Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), coupled with gas chromatography–mass spectrometry (GC–MS), was used to investigate the complex mix of volatile compounds present in Cheddar cheeses of different maturity, processing and recipes to enable characterisation of the cheeses based on their ripening stages. Partial least squares-linear discriminant analysis (PLS-DA) provided a 70% success rate in correct prediction of the age of the cheeses based on their key headspace volatile profiles. In addition to predicting maturity, the analytical results coupled with chemometrics offered a rapid and detailed profiling of the volatile component of Cheddar cheeses, which could offer a new tool for quality assessment and accelerate product development. PMID:26212994

Analysis of selected volatile organic compounds in split and nonsplit swiss cheese samples using selected-ion flow tube mass spectrometry (SIFT-MS).

PubMed

Castada, Hardy Z; Wick, Cheryl; Taylor, Kaitlyn; Harper, W James

2014-04-01

Splits/cracks are recurring product defects that negatively affect the Swiss cheese industry. Investigations to understand the biophysicochemical aspects of these defects, and thus determine preventive measures against their occurrence, are underway. In this study, selected-ion, flow tube mass spectrometry was employed to determine the volatile organic compound (VOC) profiles present in the headspace of split compared with nonsplit cheeses. Two sampling methodologies were employed: split compared with nonsplit cheese vat pair blocks; and comparison of blind, eye, and split segments within cheese blocks. The variability in VOC profiles was examined to evaluate the potential biochemical pathway chemistry differences within and between cheese samples. VOC profile inhomogeneity was most evident in cheeses between factories. Evaluation of biochemical pathways leading to the formation of key VOCs differentiating the split from the blind and eye segments within factories indicated release of additional carbon dioxide by-product. These results suggest a factory-dependent cause of split formation that could develop from varied fermentation pathways in the blind, eye, and split areas within a cheese block. The variability of VOC profiles within and between factories exhibit varied biochemical fermentation pathways that could conceivably be traced back in the making process to identify parameters responsible for split defect. © 2014 Institute of Food Technologists®

Effect of Incubation Time and Sucrose Addition on the Characteristics of Cheese Whey Yoghurt

NASA Astrophysics Data System (ADS)

Nurhartadi, E.; Utami, R.; Nursiwi, A.; Sari, A. M.; Widowati, E.; Sanjaya, A. P.; Esnadewi, E. A.

2017-04-01

The effect of incubation time and concentration of sucrose addition on the characteristics of cheese whey yogurt (lactic acid content, pH, total lactic acid bacteria, antioxidant activity, viscosity) and sensory characteristics (color, odor, flavor, consistency, and overalls) were investigated. The cheese whey yogurt fermentation process was carried out for 24h and 36h with the addition of sucrose 8, 10, and 12% (w/w) of total solid, respectively. The results showed that the lactic acid content, total lactic acid bacteria, antioxidant activity, and viscosity of cheese whey yogurt were affected by the incubation time and sucrose addition. The level of pH of yogurt which was incubated at 24h and 36h were relatively in the same levels, which were 4.51 up to 4.63. Due the sensory characteristic of cheese whey yogurt the panellists gave the high score for the cheese whey yogurt which was incubated at 24h and sucrose addition 12% (w/w) of total solid. The cheese whey yogurt has 0.41% lactic acid content; pH 4.51; 7.09 log total lactic acid bacteria cells / ml; 5.78% antioxidant activity; and 5.97 cP viscosity. The best sensory and physico-chemical characteristic of cheese whey yogurt was achieved by 24h incubation time and 12% concentration of sucrose addition.

Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese.

PubMed

Govaris, A; Roussi, V; Koidis, P A; Botsoglou, N A

2001-05-01

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 of aflatoxin M1 in whey, curd, brine, and the produced cheeses were determined at intervals by liquid chromatography and fluorometric detection coupled with immunoaffinity column extraction. Concentrations of aflatoxin M1 in the produced curds were found to be 3.9 and 4.4 times higher than those in milk, whereas concentrations in whey were lower than those in curd and milk. Aflatoxin M1 was present in cheese at higher concentrations at the beginning than at the end of the ripening/storage period, and it declined to concentrations 2.7 and 3.4 times higher than those initially present in milk by the end of the sixth month of storage. Concentrations of aflatoxin M1 in brine started low and increased by the end of the ripening/storage period but only a portion of the amounts of aflatoxin M1 lost from cheese was found in the brine. Results showed that Telemes cheeses produced from milk containing aflatoxin M1 at a concentration close to either the maximum acceptable level of 0.05 microg/l set by the European union (EU) or at double this value, will contain the toxin at a level that is much lower or slightly higher, respectively, than the maximum acceptable level of 0.250 microg of aflatoxin M1/kg cheese set by some countries.

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches.

PubMed

Gonçalves Dos Santos, Maria Teresa P; Benito, María José; Córdoba, María de Guía; Alvarenga, Nuno; Ruiz-Moyano Seco de Herrera, Santiago

2017-12-04

This study investigated the yeast community present in the traditional Portuguese cheese, Serpa, by culture-dependent and -independent methods. Sixteen batches of Serpa cheeses from various regional industries registered with the Protected Designation of Origin (PDO) versus non-PDO registered, during spring and winter, were used. Irrespective of the producer, the yeast counts were around 5log CFU/g in winter and, overall, were lower in spring. The yeast species identified at the end of ripening (30days), using PCR-RFLP analysis and sequencing of the 26S rRNA, mainly corresponded to Debaryomyces hansenii and Kluyveromyces marxianus, with Candida spp. and Pichia spp. present to a lesser extent. The culture-independent results, obtained using high-throughput sequencing analysis, confirmed the prevalence of Debaryomyces spp. and Kluyveromyces spp. but, also, that Galactomyces spp. was relevant for three of the five producers, which indicates its importance during the early stages of the cheese ripening process, considering it was not found among the dominant viable yeast species. In addition, differences between the identified yeast isolated from cheeses obtained from PDO and non-PDO registered industries, showed that the lack of regulation of the cheese-making practice, may unfavourably influence the final yeast microbiota. The new knowledge provided by this study of the yeast diversity in Serpa cheese, could be used to modify the cheese ripening conditions, to favour desirable yeast species. Additionally, the prevalent yeast isolates identified, Debaryomyces hansenii and Kluyveromyces spp., may have an important role during cheese ripening and in the final sensorial characteristics. Thus, the study of their technological and functional properties could be relevant, in the development of an autochthonous starter culture, to ensure final quality and safety of the cheese. Copyright © 2017 Elsevier B.V. All rights reserved.

Proteomic analysis of the adaptative response of Mucor spp. to cheese environment.

PubMed

Morin-Sardin, Stéphanie; Jany, Jean-Luc; Artigaud, Sébastien; Pichereau, Vianney; Bernay, Benoît; Coton, Emmanuel; Madec, Stéphanie

2017-02-10

In the cheese industry context, Mucor species exhibit an ambivalent behavior as some species are essential "technological" organisms of some cheeses while others can be spoiling agents. Previously, we observed that cheese "technological" species exhibited higher optimal growth rates on cheese related matrices than on synthetic media. This growth pattern combined with morphological differences raise the question of their adaptation to cheese. In this study, using a comparative proteomic approach, we described the metabolic pathways of three Mucor strains considered as "technological" or "contaminant" in the cheese environment (M. lanceolatus UBOCC-A-109153, M. racemosus UBOCC-A-109155, M. circinelloides CBS 277-49) as well as a non-cheese related strain (M. endophyticus CBS 385-95). Overall, 15.8 to 19.0% of the proteomes showed a fold change ≥1.6 in Potato Dextrose Agar (PDA) versus Cheese Agar (CA), a cheese mimicking-medium. The 289 differentially expressed proteins identified by LC MS-MS analysis were mostly assigned to energy and amino-acid metabolisms in PDA whereas a higher diversity of biological processes was observed for cheese related strains in CA. Surprisingly, the vast majority (72.9%) of the over-accumulated proteins were different according to the considered medium and strain. These results strongly suggest that the observed better adaptative response of "technological" strains to cheese environment is mediated by species-specific proteins. The Mucor genus consists of a multitude of poorly known species. In the food context, few species are known for their positive role in the production of various food products, including cheese, while others are spoiling agents. The present study focused on the analysis of morphological and proteome differences of various Mucor spp. representative strains known as either positively (hereafter referred as "technological") or negatively (hereafter referred as "contaminant") associated with cheese or non-related to cheese (endophyte) on two different media, a synthetic medium and a cheese-mimicking medium. The main goal was to assess if adaptative traits of "technological" strains to the cheese environment could be identified. This work was based on observations we did in a recently published physiological study (Morin-Sardin et al., 2016). One of the important innovative aspects lies in the use for the first time of an extensive 2-DE approach to compare proteome variations for 4 strains on two different media. Results obtained offered an insight in the metabolic mechanisms associated with growth on a given medium and showed that adaptation to cheese environment is probably supported by species-specific proteins. The obtained data represent an essential step point for more targeted studies at the genomic and transcriptomic levels. Copyright © 2016 Elsevier B.V. All rights reserved.

Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

PubMed

Licitra, G; Ogier, J C; Parayre, S; Pediliggieri, C; Carnemolla, T M; Falentin, H; Madec, M N; Carpino, S; Lortal, S

2007-11-01

Ragusano cheese is a "protected denomination of origin" cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called "tinas" were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd before and after cooking, curd at stretching time (cheese 0 time), and cheese samples (4 and 7 months) were analyzed by PCR-temporal temperature gel electrophoresis (PCR-TTGE) and by classical enumeration microbiology. With the use of universal primers, PCR-TTGE revealed many differences between the raw milk profiles, but also notable common bands identified as Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus delbrueckii, and Enterococcus faecium. After the stretching, TTGE profiles revealed three to five dominant species only through the entire process of ripening. In the biofilms of the two tinas used, one to five species were detected, S. thermophilus being predominant in both. Biofilms from five other tinas were also analyzed by PCR-TTGE, PCR-denaturating gradient gel electrophoresis, specific PCR tests, and sequencing, confirming the predominance of lactic acid bacteria (S. thermophilus, L. lactis, and L. delbrueckii subsp. lactis) and the presence of a few high-GC-content species, like coryneform bacteria. The spontaneous acidification of raw milks before and after contact with the five tinas was followed in two independent experiments. The lag period before acidification can be up to 5 h, depending on the raw milk and the specific tina, highlighting the complexity of this natural inoculation system.

Differences among total and in vitro digestible phosphorus content of meat and milk products.

PubMed

Karp, Heini; Ekholm, Päivi; Kemi, Virpi; Hirvonen, Tero; Lamberg-Allardt, Christel

2012-05-01

Meat and milk products are important sources of dietary phosphorus (P) and protein. The use of P additives is common both in processed cheese and meat products. Measurement of in vitro digestible phosphorus (DP) content of foods may reflect absorbability of P. The objective of this study was to measure both total phosphorus (TP) and DP contents of selected meat and milk products and to compare amounts of TP and DP and the proportion of DP to TP among different foods. TP and DP contents of 21 meat and milk products were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). In DP analysis, samples were digested enzymatically, in principle, in the same way as in the alimentary canal before the analyses. The most popular national brands of meat and milk products were chosen for analysis. The highest TP and DP contents were found in processed and hard cheeses; the lowest, in milk and cottage cheese. TP and DP contents in sausages and cold cuts were lower than those in cheeses. Chicken, pork, beef, and rainbow trout contained similar amounts of TP, but slightly more variation was found in their DP contents. Foods containing P additives have a high content of DP. Our study confirms that cottage cheese and unenhanced meats are better choices than processed or hard cheeses, sausages, and cold cuts for chronic kidney disease patients, based on their lower P-to-protein ratios and sodium contents. The results support previous findings of better P absorbability in foods of animal origin than in, for example, legumes. Copyright © 2012 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

40 CFR 406.60 - Applicability; description of the parboiled rice processing subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the parboiled rice processing subcategory. 406.60 Section 406.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS GRAIN MILLS POINT SOURCE CATEGORY Parboiled...

40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT... heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT... heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

Modeling the growth of Listeria monocytogenes in mold-ripened cheeses.

PubMed

Lobacz, Adriana; Kowalik, Jaroslaw; Tarczynska, Anna

2013-06-01

This study presents possible applications of predictive microbiology to model the safety of mold-ripened cheeses with respect to bacteria of the species Listeria monocytogenes during (1) the ripening of Camembert cheese, (2) cold storage of Camembert cheese at temperatures ranging from 3 to 15°C, and (3) cold storage of blue cheese at temperatures ranging from 3 to 15°C. The primary models used in this study, such as the Baranyi model and modified Gompertz function, were fitted to growth curves. The Baranyi model yielded the most accurate goodness of fit and the growth rates generated by this model were used for secondary modeling (Ratkowsky simple square root and polynomial models). The polynomial model more accurately predicted the influence of temperature on the growth rate, reaching the adjusted coefficients of multiple determination 0.97 and 0.92 for Camembert and blue cheese, respectively. The observed growth rates of L. monocytogenes in mold-ripened cheeses were compared with simulations run with the Pathogen Modeling Program (PMP 7.0, USDA, Wyndmoor, PA) and ComBase Predictor (Institute of Food Research, Norwich, UK). However, the latter predictions proved to be consistently overestimated and contained a significant error level. In addition, a validation process using independent data generated in dairy products from the ComBase database (www.combase.cc) was performed. In conclusion, it was found that L. monocytogenes grows much faster in Camembert than in blue cheese. Both the Baranyi and Gompertz models described this phenomenon accurately, although the Baranyi model contained a smaller error. Secondary modeling and further validation of the generated models highlighted the issue of usability and applicability of predictive models in the food processing industry by elaborating models targeted at a specific product or a group of similar products. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions.

PubMed

Ayala-Bribiesca, Erik; Turgeon, Sylvie L; Britten, Michel

2017-04-01

Calcium plays an important role in intestinal lipid digestion by increasing the lipolysis rate, but also limits fatty acid bioaccessibility by producing insoluble Ca soaps with long-chain fatty acids at intestinal pH conditions. The aim of this study was to better understand the effect of Ca on the bioaccessibility of milk fat from Cheddar-type cheeses. Three anhydrous milk fats (AMF) with different fatty acid profiles (olein, stearin, or control AMF) were used to prepare Cheddar-type cheeses, which were then enriched or not with Ca using CaCl 2 during the salting step. The cheeses were digested in vitro, and their disintegration and lipolysis rates were monitored during the process. At the end of digestion, lipids were extracted under neutral and acidic pH conditions to compare free fatty acids under intestinal conditions in relation to total fatty acids released during the digestion process. The cheeses prepared with the stearin (the AMF with the highest ratio of long-chain fatty acids) were more resistant to disintegration than the other cheeses, owing to the high melting temperature of that AMF. The Ca-enriched cheeses had faster lipolysis rates than the regular Ca cheeses. Chromatographic analysis of the digestion products showed that Ca interacted with long-chain fatty acids, producing Ca soaps, whereas no interaction with shorter fatty acids was detected. Although higher Ca levels resulted in faster lipolysis rates, driven by the depletion of reaction products as Ca soaps, such insoluble compounds are expected to reduce the bioavailability of fatty acids by hindering their absorption. These effects on lipid digestion and absorption are of interest for the design of food matrices for the controlled release of fat-soluble nutrients or bioactive molecules. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

NASA Astrophysics Data System (ADS)

Kim, Hyun-Joo; Ham, Jun-Sang; Lee, Ju-Woon; Kim, Keehyuk; Ha, Sang-Do; Jo, Cheorun

2010-06-01

The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens ( Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10 2 to 10 3 Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10 1 CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D 10 values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.

RAPD and SCAR markers as potential tools for detection of milk origin in dairy products: Adulterant sheep breeds in Serra da Estrela cheese production.

PubMed

Cunha, Joana T; Ribeiro, Tânia I B; Rocha, João B; Nunes, João; Teixeira, José A; Domingues, Lucília

2016-11-15

Serra da Estrela Protected Designation of Origin (PDO) cheese is the most famous Portuguese cheese and has a high commercial value. However, the adulteration of production with cheaper/lower-quality milks from non-autochthones ovine breeds compromises the quality of the final product and undervalues the original PDO cheese. A Randomly Amplified Polymorphic DNA (RAPD) method was developed for efficient detection of adulterant breeds in milk mixtures used for fraudulent production of this cheese. Furthermore, Sequence Characterized Amplified Region (SCAR) markers were designed envisioning the detection of milk adulteration in processed dairy foods. The RAPD-SCAR technique is here described, for the first time, to be potentially useful for detection of milk origin in dairy products. In this sense, our findings will play an important role on the valorization of Serra da Estrela cheese, as well as on other high-quality dairy products prone to adulteration, contributing to the further development of the dairy industry. Copyright © 2016 Elsevier Ltd. All rights reserved.

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.

PubMed

Bove, Claudio Giorgio; De Dea Lindner, Juliano; Lazzi, Camilla; Gatti, Monica; Neviani, Erasmo

2011-01-05

Parmigiano Reggiano (PR) is an Italian cooked, long-ripened cheese made with unheated cow's milk and natural whey starter. The microflora is involved in the manufacturing of this cheese, arising from the natural whey starter, the raw milk and the environment. Molecular studies have shown that mesophilic non-starter lactic acid bacteria (NSLAB) are the dominant microflora present during the ripening of PR. In this study, a characterisation of Lactobacillus rhamnosus isolated from a single PR manufacturing and ripening process is reported, using a combination of genotypic fingerprinting techniques (RAPD-PCR and REP-PCR). The intraspecies heterogeneity evidenced for 66 strains is correlated to their abilities to adapt to specific environmental and technological conditions. The detection of biotypes that correlate with specific moments in cheese ripening or differential development throughout this process suggests that these strains may have specific roles closely linked to their peculiar technological properties. Copyright © 2010 Elsevier B.V. All rights reserved.

Modelling the Maillard reaction during the cooking of a model cheese.

PubMed

Bertrand, Emmanuel; Meyer, Xuân-Mi; Machado-Maturana, Elizabeth; Berdagué, Jean-Louis; Kondjoyan, Alain

2015-10-01

During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour observed, (ii) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the establishment of an observable reaction scheme adapted from a literature survey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic modelling of these reaction markers. Systematic two-dimensional gas chromatography time-of-flight mass spectrometry was used for the semi-quantitation of trace compounds. Precursors were quantitated by high-performance liquid chromatography. The experimental data obtained were fitted to the model with 14 elementary linked reactions forming a multi-response observable reaction scheme. Copyright © 2015 Elsevier Ltd. All rights reserved.

Adaptive Horizontal Gene Transfers between Multiple Cheese-Associated Fungi.

PubMed

Ropars, Jeanne; Rodríguez de la Vega, Ricardo C; López-Villavicencio, Manuela; Gouzy, Jérôme; Sallet, Erika; Dumas, Émilie; Lacoste, Sandrine; Debuchy, Robert; Dupont, Joëlle; Branca, Antoine; Giraud, Tatiana

2015-10-05

Domestication is an excellent model for studies of adaptation because it involves recent and strong selection on a few, identified traits [1-5]. Few studies have focused on the domestication of fungi, with notable exceptions [6-11], despite their importance to bioindustry [12] and to a general understanding of adaptation in eukaryotes [5]. Penicillium fungi are ubiquitous molds among which two distantly related species have been independently selected for cheese making-P. roqueforti for blue cheeses like Roquefort and P. camemberti for soft cheeses like Camembert. The selected traits include morphology, aromatic profile, lipolytic and proteolytic activities, and ability to grow at low temperatures, in a matrix containing bacterial and fungal competitors [13-15]. By comparing the genomes of ten Penicillium species, we show that adaptation to cheese was associated with multiple recent horizontal transfers of large genomic regions carrying crucial metabolic genes. We identified seven horizontally transferred regions (HTRs) spanning more than 10 kb each, flanked by specific transposable elements, and displaying nearly 100% identity between distant Penicillium species. Two HTRs carried genes with functions involved in the utilization of cheese nutrients or competition and were found nearly identical in multiple strains and species of cheese-associated Penicillium fungi, indicating recent selective sweeps; they were experimentally associated with faster growth and greater competitiveness on cheese and contained genes highly expressed in the early stage of cheese maturation. These findings have industrial and food safety implications and improve our understanding of the processes of adaptation to rapid environmental changes. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Adaptive Horizontal Gene Transfers between Multiple Cheese-Associated Fungi

PubMed Central

Ropars, Jeanne; Rodríguez de la Vega, Ricardo C.; López-Villavicencio, Manuela; Gouzy, Jérôme; Sallet, Erika; Dumas, Émilie; Lacoste, Sandrine; Debuchy, Robert; Dupont, Joëlle; Branca, Antoine; Giraud, Tatiana

2015-01-01

Summary Domestication is an excellent model for studies of adaptation because it involves recent and strong selection on a few, identified traits [1–5]. Few studies have focused on the domestication of fungi, with notable exceptions [6–11], despite their importance to bioindustry [12] and to a general understanding of adaptation in eukaryotes [5]. Penicillium fungi are ubiquitous molds among which two distantly related species have been independently selected for cheese making—P. roqueforti for blue cheeses like Roquefort and P. camemberti for soft cheeses like Camembert. The selected traits include morphology, aromatic profile, lipolytic and proteolytic activities, and ability to grow at low temperatures, in a matrix containing bacterial and fungal competitors [13–15]. By comparing the genomes of ten Penicillium species, we show that adaptation to cheese was associated with multiple recent horizontal transfers of large genomic regions carrying crucial metabolic genes. We identified seven horizontally transferred regions (HTRs) spanning more than 10 kb each, flanked by specific transposable elements, and displaying nearly 100% identity between distant Penicillium species. Two HTRs carried genes with functions involved in the utilization of cheese nutrients or competition and were found nearly identical in multiple strains and species of cheese-associated Penicillium fungi, indicating recent selective sweeps; they were experimentally associated with faster growth and greater competitiveness on cheese and contained genes highly expressed in the early stage of cheese maturation. These findings have industrial and food safety implications and improve our understanding of the processes of adaptation to rapid environmental changes. PMID:26412136

40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the wood... Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam... process wastewater pollutants into publicly owned treatment works from wood preserving processes that use...

40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the wood... Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam... process wastewater pollutants into publicly owned treatment works from wood preserving processes that use...

40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 31 2012-07-01 2012-07-01 false Applicability; description of the wood... Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam... process wastewater pollutants into publicly owned treatment works from wood preserving processes that use...

40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND... cooling and heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

Code of Federal Regulations, 2012 CFR

2012-07-01

... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND... cooling and heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

PubMed

Di Grigoli, Antonino; Francesca, Nicola; Gaglio, Raimondo; Guarrasi, Valeria; Moschetti, Marta; Scatassa, Maria Luisa; Settanni, Luca; Bonanno, Adriana

2015-04-01

The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in traditional and standard conditions. Chemical and physical traits of cheeses were affected by the farming system and the cheese making technology, and changed during ripening. Content in NaCl and N soluble was lower, and paste consistency higher in cheese from the extensive farm and traditional technology, whereas ripening increased the N soluble and the paste yellow and consistency. The ripening time decreased the number of all lactic acid bacteria (LAB) groups, except enterococci detected at approximately constant levels (10(4) and 10(5) cfu g(-1) for standard and traditional cheeses, respectively), till 120 d of ripening. In all productions, at each ripening time, the levels detected for enterococci were lower than those for the other LAB groups. The canonical discriminant analysis of chemical, physical and microbiological data was able to separate cheeses from different productions and ripening time. The dominant LAB were isolated, phenotypically characterised and grouped, genetically differentiated at strain level and identified. Ten species of LAB were found and the strains detected at the highest levels were Pediococcus acidilactici and Lactobacillus casei. Ten strains, mainly belonging to Lactobacillus rhamnosus and Lactobacillus fermentum showed an antibacterial activity. The comparison of the polymorphic profiles of the LAB strains isolated from the wooden vat with those of the strains collected during maturation, showed the persistence of three enterococci in traditional cheeses, with Enterococcus faecalis found at dominant levels over the Enterococcus population till 120 d; the absence of these strains in the standard productions evidenced the contribution of vat LAB during Caciocavallo Palermitano cheese ripening. Copyright © 2014 Elsevier Ltd. All rights reserved.

Listeriosis Outbreaks in British Columbia, Canada, Caused by Soft Ripened Cheese Contaminated from Environmental Sources

PubMed Central

Wilcott, Lynn; Naus, Monika

2015-01-01

Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant's water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant's open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence. PMID:25918702

Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis

PubMed Central

Duthoit, Frédérique; Godon, Jean-Jacques; Montel, Marie-Christine

2003-01-01

Microbial dynamics during processing and ripening of traditional cheeses such as registered designation of origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the present study was to obtain a picture of the dynamics of the microbial ecosystem of RDO Salers cheese by using culture-independent methods. This included DNA extraction, PCR, and single-strand conformation polymorphism (SSCP) analysis. Bacterial and high-GC% gram-positive bacterial primers were used to amplify V2 or V3 regions of the 16S rRNA gene. SSCP patterns revealed changes during the manufacturing of the cheese. Patterns of the ecosystems of cheeses that were provided by three farmers were also quite different. Cloning and sequencing of the 16S rRNA gene revealed sequences related to lactic acid bacteria (Lactococcus lactis, Streptococcus thermophilus, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactobacillus plantarum, and Lactobacillus pentosus), which were predominant during manufacturing and ripening. Bacteria belonging to the high-GC% gram-positive group (essentially corynebacteria) were found by using specific primers. The present molecular approach can effectively describe the ecosystem of artisanal dairy products. PMID:12839752

Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheese.

PubMed

El-Baradei, Gaber; Delacroix-Buchet, Agnès; Ogier, Jean-Claude

2007-02-01

Bacterial biodiversity occurring in traditional Egyptian soft Domiati cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati cheeses reveals great biodiversity and evokes a role for marine bacteria in determining cheese type.

Listeriosis outbreaks in British Columbia, Canada, caused by soft ripened cheese contaminated from environmental sources.

PubMed

McIntyre, Lorraine; Wilcott, Lynn; Naus, Monika

2015-01-01

Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination with Listeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission of L.m. likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant's water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer of L.m. from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging. L.m. contamination in outbreak B was traced to wild swallows defecating in the plant's open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence.

MOLECULES TO MOZZARELLA: THE CHEMISTRY OF CHEESE

USDA-ARS?s Scientific Manuscript database

Almost ten billion pounds of cheese are produced in the US each year, and chemistry is involved in every step of the manufacturing process. The milk coagulates into a curd when starter culture bacteria digest lactose and rennet enzyme destabilizes casein micelles. Cooking and piling the curd force...

40 CFR 409.60 - Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane sugar...

Code of Federal Regulations, 2010 CFR

2010-07-01

...-Hamakua Coast of the Island of Hawaii raw cane sugar processing subcategory. 409.60 Section 409.60... PROCESSING POINT SOURCE CATEGORY Hilo-Hamakua Coast of the Island of Hawaii Raw Cane Sugar Processing Subcategory § 409.60 Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane...

40 CFR 409.60 - Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane sugar...

Code of Federal Regulations, 2011 CFR

2011-07-01

...-Hamakua Coast of the Island of Hawaii raw cane sugar processing subcategory. 409.60 Section 409.60... PROCESSING POINT SOURCE CATEGORY Hilo-Hamakua Coast of the Island of Hawaii Raw Cane Sugar Processing Subcategory § 409.60 Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane...

[Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry].

PubMed

Dáivila, Jacqueline; Reyes, Genara; Corzo, Otoniel

2006-03-01

The adoption of the Hazard Analysis and Critical Control Point (HACCP) system is necessary to assure the safety of the product in the cheese-making industry. The compliment of pre-requisite programs as Good Manufacture Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs) are required before the implementation of the HACCP plan. GMPs are the standards related to equipments, tools, personnel, etc. SSOPs are the procedures related to hygiene and sanitation of the plant and workers. The aim of this study was to assess the compliment of the pre-requisite programs and the microbiological conditions of the Gouda type cheese-making process in a Venezuelan processing plant before designing a HACCP plan. Samples were: (a) raw milk, pasteurized milk, curd and ripened cheese, (b) water, (c) environment of the production areas and ripening premises, (d) equipments before and after sanitation, (e) food handlers. Microbiological analyses were done according to COVENIN standards. This study showed that even though pasteurization process was effective to kill pathogen bacteria of the raw milk and the water was safe, however there are deficient manufacture practices in the hygiene as well as in sanitation of the plant and food handlers. Prerequisite programs (GMP-SSOP) of this industry need to be well established, controlled and evaluated.

Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel.

PubMed

Diaz, Maria; Del Rio, Beatriz; Sanchez-Llana, Esther; Ladero, Victor; Redruello, Begoña; Fernández, María; Martin, M Cruz; Alvarez, Miguel A

2016-10-01

The consumption of food containing large amounts of histamine can lead to histamine poisoning. Cheese is one of the most frequently involved foods. Histamine, one of the biogenic amines (BAs) exhibiting the highest safety risk, accumulates in food contaminated by microorganisms with histidine decarboxylase activity. The origin of these microorganisms may be very diverse with contamination likely occurring during post-ripening processing, but the microorganisms involved during this manufacturing step have never been identified. The present work reports the isolation of 21 histamine-producing Lactobacillus parabuchneri strains from a histamine-containing grated cheese. PCR revealed that every isolate carried the histidine decarboxylase gene (hdcA). Eight lineages were identified based on the results of genome PFGE restriction analysis plus endonuclease restriction profile analysis of the carried plasmids. Members of all lineages were able to form biofilms on polystyrene and stainless steel surfaces. L. parabuchneri is therefore an undesirable species in the dairy industry; the biofilms it can produce on food processing equipment represent a reservoir of histamine-producing bacteria and thus a source of contamination of post-ripening-processed cheeses. Copyright © 2016 Elsevier Ltd. All rights reserved.

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).

PubMed

Bergamaschi, Matteo; Cecchinato, Alessio; Biasioli, Franco; Gasperi, Flavia; Martin, Bruno; Bittante, Giovanni

2016-11-16

Volatile organic compounds determine important quality traits in cheese. The aim of this work was to infer genetic parameters of the profile of volatile compounds in cheese as revealed by direct-injection mass spectrometry of the headspace gas from model cheeses that were produced from milk samples from individual cows. A total of 1075 model cheeses were produced using raw whole-milk samples that were collected from individual Brown Swiss cows. Single spectrometry peaks and a combination of these peaks obtained by principal component analysis (PCA) were analysed. Using a Bayesian approach, we estimated genetic parameters for 240 individual spectrometry peaks and for the first ten principal components (PC) extracted from them. Our results show that there is some genetic variability in the volatile compound fingerprint of these model cheeses. Most peaks were characterized by a substantial heritability and for about one quarter of the peaks, heritability (up to 21.6%) was higher than that of the best PC. Intra-herd heritability of the PC ranged from 3.6 to 10.2% and was similar to heritabilities estimated for milk fat, specific fatty acids, somatic cell count and some coagulation parameters in the same population. We also calculated phenotypic correlations between PC (around zero as expected), the corresponding genetic correlations (from -0.79 to 0.86) and correlations between herds and sampling-processing dates (from -0.88 to 0.66), which confirmed that there is a relationship between cheese flavour and the dairy system in which cows are reared. This work reveals the existence of a link between the cow's genetic background and the profile of volatile compounds in cheese. Analysis of the relationships between the volatile organic compound (VOC) content and the sensory characteristics of cheese as perceived by the consumer, and of the genetic basis of these relationships could generate new knowledge that would open up the possibility of controlling and improving the sensory properties of cheese through genetic selection of cows. More detailed investigations are necessary to connect VOC with the sensory properties of cheese and gain a better understanding of the significance of these new phenotypes.

The Lactose and Galactose Content of Cheese Suitable for Galactosaemia: New Analysis.

PubMed

Portnoi, P A; MacDonald, A

2016-01-01

The UK Medical Advisory Panel of the Galactosaemia Support Group report the lactose and galactose content of 5 brands of mature Cheddar cheese, Comte and Emmi Emmental fondue mix from 32 cheese samples. The Medical Advisory Panel define suitable cheese in galactosaemia to have a lactose and galactose content consistently below 10 mg/100 g. A total of 32 samples (5 types of mature Cheddar cheese, Comte and "Emmi Swiss Fondue", an emmental fondue mix) were analysed by high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) technology used to perform lactose and galactose analysis. Cheddar cheese types: Valley Spire West Country, Parkham, Lye Cross Vintage, Lye Cross Mature, Tesco West Country Farmhouse Extra Mature and Sainsbury's TTD West Country Farmhouse Extra Mature had a lactose and galactose content consistently below 10 mg/100 g (range <0.05 to 12.65 mg). All Comte samples had a lactose content below the lower limit of detection (<0.05 mg) with galactose content from <0.05 to 1.86 mg/100 g; all samples of Emmi Swiss Fondue had lactose below the lower limit of detection (<0.05 mg) and galactose between 2.19 and 3.04 mg/100 g. All of these cheese types were suitable for inclusion in a low galactose diet for galactosaemia. It is possible that the galactose content of cheese may change over time depending on its processing, fermentation time and packaging techniques.

Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk.

PubMed

Meyrand, A; Boutrand-Loei, S; Ray-Gueniot, S; Mazuy, C; Gaspard, C E; Jaubert, G; Perrin, G; Lapeyre, C; Vernozy-Rozand, C

1998-09-01

Tests were carried out to determine the effect of manufacturing procedures for a Camembert-type cheese from raw goats' milk on the growth and survival of Staphylococcus aureus organisms added to milk at the start of the process, and to study the possible presence of staphylococcal enterotoxin A in these cheeses. The initial staphylococcal counts were, respectively, 2, 3, 4, 5 and 6 log cfu ml-1. Cheese was prepared following the industrial specifications and ripened for 41 d. Detection of enterotoxins was done by the Vidas SET test and by an indirect double-sandwich ELISA technique using antienterotoxin monoclonal antibodies. Generally, numbers of microbes increased at a similar rate during manufacture in all cheeses until salting. During the ripening period, the aerobic plate count population and Staph. aureus levels remained stable and high. There was an approximately 1 log reduction of Staph. aureus in cheeses made with an initial inoculum of Staph. aureus greater than 10(3) cfu ml-1 at the end of the ripening period (41 d) compared with the count at 22 h. The level of staphylococcal enterotoxin A recovered varied from 1 to 3.2 ng g-1 of cheese made with an initial population of 10(3)-10(6) cfu ml-1. No trace of enterotoxin A was detected in cheeses made with the lowest Staph. aureus inoculum used in this study.

40 CFR 421.40 - Applicability: Description of the primary copper smelting subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... smelting subcategory. The provisions of this subpart apply to process wastewater discharges resulting from... not limited to, roasting, converting, leaching if preceded by a pyrometallurgical step, slag...

40 CFR 421.40 - Applicability: Description of the primary copper smelting subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... smelting subcategory. The provisions of this subpart apply to process wastewater discharges resulting from... not limited to, roasting, converting, leaching if preceded by a pyrometallurgical step, slag...

40 CFR 463.30 - Applicability; description of the finishing water subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY Finishing... the finishing water subcategory are processes where water comes in contact with the plastic product...

40 CFR 463.30 - Applicability; description of the finishing water subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY Finishing... the finishing water subcategory are processes where water comes in contact with the plastic product...

48 CFR 52.232-25 - Prompt payment.

Code of Federal Regulations, 2012 CFR

2012-10-01

... edible fresh or frozen poultry meat, any perishable poultry meat food product, fresh eggs, and any...) For fresh or frozen fish, as defined in section 204(3) of the Fish and Seafood Promotion Act of 1986..., cheese, certain processed cheese products, butter, yogurt, ice cream, mayonnaise, salad dressings, and...

48 CFR 552.232-25 - Prompt Payment.

Code of Federal Regulations, 2012 CFR

2012-10-01

... further defined in Pub. L. 98-181, including any edible fresh or frozen poultry meat, any perishable... later than, the 7th day after product delivery. (B) For fresh or frozen fish, as defined in section 204... invoice has been received. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice...

48 CFR 52.232-25 - Prompt payment.

Code of Federal Regulations, 2014 CFR

2014-10-01

... edible fresh or frozen poultry meat, any perishable poultry meat food product, fresh eggs, and any...) For fresh or frozen fish, as defined in section 204(3) of the Fish and Seafood Promotion Act of 1986..., cheese, certain processed cheese products, butter, yogurt, ice cream, mayonnaise, salad dressings, and...

48 CFR 52.232-25 - Prompt payment.

Code of Federal Regulations, 2013 CFR

2013-10-01

... edible fresh or frozen poultry meat, any perishable poultry meat food product, fresh eggs, and any...) For fresh or frozen fish, as defined in section 204(3) of the Fish and Seafood Promotion Act of 1986..., cheese, certain processed cheese products, butter, yogurt, ice cream, mayonnaise, salad dressings, and...

48 CFR 552.232-25 - Prompt Payment.

Code of Federal Regulations, 2013 CFR

2013-10-01

... further defined in Pub. L. 98-181, including any edible fresh or frozen poultry meat, any perishable... later than, the 7th day after product delivery. (B) For fresh or frozen fish, as defined in section 204... invoice has been received. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice...

48 CFR 552.232-25 - Prompt Payment.

Code of Federal Regulations, 2014 CFR

2014-10-01

... further defined in Pub. L. 98-181, including any edible fresh or frozen poultry meat, any perishable... later than, the 7th day after product delivery. (B) For fresh or frozen fish, as defined in section 204... invoice has been received. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice...

48 CFR 32.904 - Determining payment due dates.

Code of Federal Regulations, 2011 CFR

2011-10-01

... section 111(e) of the Dairy Production Stabilization Act of 1983 (7 U.S.C. 4502(e)), edible fats or oils, and food products prepared from edible fats or oils. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice cream, mayonnaise, salad dressings, and other similar products fall within...

48 CFR 32.904 - Determining payment due dates.

Code of Federal Regulations, 2010 CFR

2010-10-01

... section 111(e) of the Dairy Production Stabilization Act of 1983 (7 U.S.C. 4502(e)), edible fats or oils, and food products prepared from edible fats or oils. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice cream, mayonnaise, salad dressings, and other similar products fall within...

40 CFR 407.80 - Applicability; description of the canned and miscellaneous specialties subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... VEGETABLES PROCESSING POINT SOURCE CATEGORY Canned and Miscellaneous Specialties Subcategory § 407.80...: Added ingredients; baby food; corn, potato, and tortilla chips; ethnic foods; jams and jellies...

40 CFR 458.20 - Applicability: description of the carbon black thermal process subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability: description of the carbon black thermal process subcategory. 458.20 Section 458.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Thermal...

40 CFR 458.10 - Applicability; description of the carbon black furnace process subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the carbon black furnace process subcategory. 458.10 Section 458.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Furnace...

40 CFR 458.30 - Applicability; description of the carbon black channel process subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the carbon black channel process subcategory. 458.30 Section 458.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Channel...

40 CFR 458.10 - Applicability; description of the carbon black furnace process subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the carbon black furnace process subcategory. 458.10 Section 458.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Furnace...

40 CFR 458.20 - Applicability: description of the carbon black thermal process subcategory.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability: description of the carbon black thermal process subcategory. 458.20 Section 458.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Thermal...

40 CFR 458.30 - Applicability; description of the carbon black channel process subcategory.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the carbon black channel process subcategory. 458.30 Section 458.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Channel...

Kinetic Behavior of Escherichia coli on Various Cheeses under Constant and Dynamic Temperature.

PubMed

Kim, K; Lee, H; Gwak, E; Yoon, Y

2014-07-01

In this study, we developed kinetic models to predict the growth of pathogenic Escherichia coli on cheeses during storage at constant and changing temperatures. A five-strain mixture of pathogenic E. coli was inoculated onto natural cheeses (Brie and Camembert) and processed cheeses (sliced Mozzarella and sliced Cheddar) at 3 to 4 log CFU/g. The inoculated cheeses were stored at 4, 10, 15, 25, and 30°C for 1 to 320 h, with a different storage time being used for each temperature. Total bacteria and E. coli cells were enumerated on tryptic soy agar and MacConkey sorbitol agar, respectively. E. coli growth data were fitted to the Baranyi model to calculate the maximum specific growth rate (μ max; log CFU/g/h), lag phase duration (LPD; h), lower asymptote (log CFU/g), and upper asymptote (log CFU/g). The kinetic parameters were then analyzed as a function of storage temperature, using the square root model, polynomial equation, and linear equation. A dynamic model was also developed for varying temperature. The model performance was evaluated against observed data, and the root mean square error (RMSE) was calculated. At 4°C, E. coli cell growth was not observed on any cheese. However, E. coli growth was observed at 10°C to 30°C with a μ max of 0.01 to 1.03 log CFU/g/h, depending on the cheese. The μ max values increased as temperature increased, while LPD values decreased, and μ max and LPD values were different among the four types of cheese. The developed models showed adequate performance (RMSE = 0.176-0.337), indicating that these models should be useful for describing the growth kinetics of E. coli on various cheeses.

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

DOE Office of Scientific and Technical Information (OSTI.GOV)

De Filippis, Francesca; Genovese, Alessandro; Ferranti, Pasquale

Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipidmore » catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. Finally, the results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.« less

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

DOE PAGES

De Filippis, Francesca; Genovese, Alessandro; Ferranti, Pasquale; ...

2016-02-25

Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipidmore » catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. Finally, the results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.« less

Construction and potential application of controlled autolytic systems for Lactobacillus casei in cheese manufacture.

PubMed

Xu, Yi; Kong, Jian

2013-07-01

The rapid release of intracellular enzymes into the curd by the autolysis of lactic acid bacteria starters is universally recognized as a critical biological process to accelerate cheese ripening. Lactobacillus casei is typically the dominant nonstarter lactic acid bacterium in the ripening cheese. In this study, two controlled autolytic systems were established in L. casei BL23, based on the exploitation of the autolysins sourced from Lactococcus lactis (AcmA) and Enterococcus faecalis (AtlA). The lysis abilities of the systems were demonstrated both in broth and a model cheese, in which a fivefold increase in lactate dehydrogenase activity was detected in the curd with sufficient viable starter cells being maintained, indicating that they could lead to the timely release of intracellular enzymes.

40 CFR 411.20 - Applicability; description of the leaching subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CEMENT MANUFACTURING POINT SOURCE CATEGORY Leaching Subcategory... manufacturing of cement and in which kiln dust is contacted with water as an integral part of the process or...

Diets with high-fat cheese, high-fat meat, or carbohydrate on cardiovascular risk markers in overweight postmenopausal women: a randomized crossover trial.

PubMed

Thorning, Tanja K; Raziani, Farinaz; Bendsen, Nathalie T; Astrup, Arne; Tholstrup, Tine; Raben, Anne

2015-09-01

Heart associations recommend limited intake of saturated fat. However, effects of saturated fat on low-density lipoprotein (LDL)-cholesterol concentrations and cardiovascular disease risk might depend on nutrients and specific saturated fatty acids (SFAs) in food. We explored the effects of cheese and meat as sources of SFAs or isocaloric replacement with carbohydrates on blood lipids, lipoproteins, and fecal excretion of fat and bile acids. The study was a randomized, crossover, open-label intervention in 14 overweight postmenopausal women. Three full-diet periods of 2-wk duration were provided separated by 2-wk washout periods. The isocaloric diets were as follows: 1) a high-cheese (96-120-g) intervention [i.e., intervention containing cheese (CHEESE)], 2) a macronutrient-matched nondairy, high-meat control [i.e., nondairy control with a high content of high-fat processed and unprocessed meat in amounts matching the saturated fat content from cheese in the intervention containing cheese (MEAT)], and 3) a nondairy, low-fat, high-carbohydrate control (i.e., nondairy low-fat control in which the energy from cheese fat and protein was isocalorically replaced by carbohydrates and lean meat (CARB). The CHEESE diet caused a 5% higher high-density lipoprotein (HDL)-cholesterol concentration (P = 0.012), an 8% higher apo A-I concentration (P < 0.001), and a 5% lower apoB:apo A-I ratio (P = 0.008) than did the CARB diet. Also, the MEAT diet caused an 8% higher HDL-cholesterol concentration (P < 0.001) and a 4% higher apo A-I concentration (P = 0.033) than did the CARB diet. Total cholesterol, LDL cholesterol, apoB, and triacylglycerol were similar with the 3 diets. Fecal fat excretion was 1.8 and 0.9 g higher with the CHEESE diet than with CARB and MEAT diets (P < 0.001 and P = 0.004, respectively) and 0.9 g higher with the MEAT diet than with the CARB diet (P = 0.005). CHEESE and MEAT diets caused higher fecal bile acid excretion than did the CARB diet (P < 0.05 and P = 0.006, respectively). The dominant type of bile acids excreted differed between CHEESE and MEAT diets. Diets with cheese and meat as primary sources of SFAs cause higher HDL cholesterol and apo A-I and, therefore, appear to be less atherogenic than is a low-fat, high-carbohydrate diet. Also, our findings confirm that cheese increases fecal fat excretion. This trial was registered at clinicaltrials.gov as NCT01739153. © 2015 American Society for Nutrition.

48 CFR 552.232-25 - Prompt Payment.

Code of Federal Regulations, 2011 CFR

2011-10-01

..., edible fats or oils, and food products prepared from edible fats or oils are— (A) For meat or meat food... Stabilization Act of 1983 (7 U.S.C. 4502(e)), edible fats or oils, and food products prepared from edible fats... invoice has been received. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice...

48 CFR 552.232-25 - Prompt Payment.

Code of Federal Regulations, 2010 CFR

2010-10-01

..., edible fats or oils, and food products prepared from edible fats or oils are— (A) For meat or meat food... Stabilization Act of 1983 (7 U.S.C. 4502(e)), edible fats or oils, and food products prepared from edible fats... invoice has been received. Liquid milk, cheese, certain processed cheese products, butter, yogurt, ice...

5 CFR 1315.4 - Prompt payment standards and required notices to vendors.

Code of Federal Regulations, 2010 CFR

2010-01-01

... minimum, liquid milk, cheese, certain processed cheese products, butter, yogurt, and ice cream, edible fats or oils, and food products prepared from edible fats or oils (including, at a minimum, mayonnaise... commodities, dairy products, edible fats or oils and food products prepared from edible fats or oils), the...

5 CFR 1315.4 - Prompt payment standards and required notices to vendors.

Code of Federal Regulations, 2011 CFR

2011-01-01

... minimum, liquid milk, cheese, certain processed cheese products, butter, yogurt, and ice cream, edible fats or oils, and food products prepared from edible fats or oils (including, at a minimum, mayonnaise... commodities, dairy products, edible fats or oils and food products prepared from edible fats or oils), the...

21 CFR 133.179 - Pasteurized process cheese spread.

Code of Federal Regulations, 2012 CFR

2012-04-01

... consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic... more of the optional dairy ingredients prescribed in paragraph (d) of this section, with one or more of... used, alone or in combination with each other, as the cheese ingredient. (d) The optional dairy...

21 CFR 133.179 - Pasteurized process cheese spread.

Code of Federal Regulations, 2013 CFR

2013-04-01

... consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic... more of the optional dairy ingredients prescribed in paragraph (d) of this section, with one or more of... used, alone or in combination with each other, as the cheese ingredient. (d) The optional dairy...

21 CFR 133.179 - Pasteurized process cheese spread.

Code of Federal Regulations, 2014 CFR

2014-04-01

... consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic... more of the optional dairy ingredients prescribed in paragraph (d) of this section, with one or more of... used, alone or in combination with each other, as the cheese ingredient. (d) The optional dairy...

40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with shaping...

The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss.

PubMed

Cipolat-Gotet, C; Cecchinato, A; Stocco, G; Bittante, G

2016-02-01

The aim of this study was to propose and test a new laboratory cheesemaking procedure [9-mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a powerful research tool that allows the rapid, inexpensive, and partly automated analysis processing 40 samples per day with 2 replicates each, using 1 lacto-dynamograph, 2 heaters, and 3 modified sample racks, and yields a complete picture of the cheesemaking process (e.g., milk gelation, curd firming, syneresis, and whey expulsion) as well as the cheese yield and the efficiency of energy or nutrients retention in the cheese or loss in the whey. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.

PubMed

Govindasamy-Lucey, S; Jaeggi, J J; Martinelli, C; Johnson, M E; Lucey, J A

2011-06-01

Fortification of cheesemilk with membrane retentates is often practiced by cheesemakers to increase yield. However, the higher casein (CN) content can alter coagulation characteristics, which may affect cheese yield and quality. The objective of this study was to evaluate the effect of using ultrafiltration (UF) retentates that were processed at low temperatures on the properties of Swiss cheese. Because of the faster clotting observed with fortified milks, we also investigated the effects of altering the coagulation conditions by reducing the renneting temperature (from 32.2 to 28.3°C) and allowing a longer renneting time before cutting (i.e., giving an extra 5min). Milks with elevated total solids (TS; ∼13.4%) were made by blending whole milk retentates (26.5% TS, 7.7% CN, 11.5% fat) obtained by cold (<7°C) UF with part skim milk (11.4% TS, 2.5% CN, 2.6% fat) to obtain milk with CN:fat ratio of approximately 0.87. Control cheeses were made from part-skim milk (11.5% TS, 2.5% CN, 2.8% fat). Three types of UF fortified cheeses were manufactured by altering the renneting temperature and renneting time: high renneting temperature=32.2°C (UFHT), low renneting temperature=28.3°C (UFLT), and a low renneting temperature (28.3°C) plus longer cutting time (+5min compared to UFLT; UFLTL). Cutting times, as selected by a Wisconsin licensed cheesemaker, were approximately 21, 31, 35, and 32min for UFHT, UFLT, UFLTL, and control milks, respectively. Storage moduli of gels at cutting were lower for the UFHT and UFLT samples compared with UFLTL or control. Yield stress values of gels from the UF-fortified milks were higher than those of control milks, and decreasing the renneting temperature reduced the yield stress values. Increasing the cutting time for the gels made from the UF-fortified milks resulted in an increase in yield stress values. Yield strain values were significantly lower in gels made from control or UFLTL milks compared with gels made from UFHT or UFLT milks. Cheese composition did not differ except for fat content, which was lower in the control compared with the UF-fortified cheeses. No residual lactose or galactose remained in the cheeses after 2 mo of ripening. Fat recoveries were similar in control, UFHT, and UFLTL but lower in UFLT cheeses. Significantly higher N recoveries were obtained in the UF-fortified cheeses compared with control cheese. Because of higher fat and CN contents, cheese yield was significantly higher in UF-fortified cheeses (∼11.0 to 11.2%) compared with control cheese (∼8.5%). A significant reduction was observed in volume of whey produced from cheese made from UF-fortified milk and in these wheys, the protein was a higher proportion of the solids. During ripening, the pH values and 12% trichloroacetic acid-soluble N levels were similar for all cheeses. No differences were observed in the sensory properties of the cheeses. The use of UF retentates improved cheese yield with no significant effect on ripening or sensory quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Yield of acid curd cheese produced from cow's milk from different lactation periods.

PubMed

Salamończyk, Ewa; Młynek, Krzysztof; Guliński, Piotr; Zawadzka, Wiesława

2017-01-01

Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (“cheese expenditure”) is an important parameter of providing   a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production. The aim of the study was to determine the influence of the lactation period (from standard lactation; extended lactation phase) on the performance of the acid curd cheese. the relation- ship between total protein content and acidity of fresh milk collected in two separate periods of lactation on the yield of acid cheese was also evaluated. The study included 1384 samples of milk collected from Polish Holstein-Friesian cows, the Black-White variety. The basic chemical composition of fresh milk and acid-curd cheese produced in the laboratory were analyzed. The cheese milk yield was evaluated on the basis of the quantity of the re- sulting curd mass. According to our estimates, under laboratory conditions an average of 100 kg of milk per cow in population produced an estimated 20.1 kg of curd cheese. The basic chemical composition of raw milk, which was diverse in terms of the period of lactation, showed a higher dry matter, fat and protein content in milk acquired during the extension phase of lactation compared to the milk of standard lactation. It has been found that the lower titratable acidity of fresh milk appeared with a higher yield of cheese curd. This difference was between 1.76 kg (with milk from cows milked during the extended lactation phase) to 2.72 kg from 100 kg of cheese milk (milk with the standard lactation). Thus, the optimum level of titratable acidity of milk for cheese yield is 6.0–7.5°SH. Most samples with the highest yields of acid curd cheese (>20%) were obtained from the milk from collected in the period from day 306 till the end of lactation (60.54%).

21 CFR 133.155 - Mozzarella cheese and scamorza cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Mozzarella cheese and scamorza cheese. 133.155... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.155 Mozzarella cheese and scamorza cheese. (a) Description. (1...

21 CFR 133.153 - Monterey cheese and monterey jack cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Monterey cheese and monterey jack cheese. 133.153... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.153 Monterey cheese and monterey jack cheese. (a) Description...

21 CFR 133.153 - Monterey cheese and monterey jack cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Monterey cheese and monterey jack cheese. 133.153... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.153 Monterey cheese and monterey jack cheese. (a) Description...

Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry

PubMed Central

2011-01-01

Background The contamination of raw milk cheeses (St-Marcellin and Brie) from two plants in France was studied at several steps of production (raw milk, after addition of rennet - St-Marcellin - or after second maturation - Brie -, after removal from the mold and during ripening) using bifidobacteria as indicators of fecal contamination. Results Bifidobacterium semi-quantitative counts were compared using PCR-RFLP and real-time PCR. B. pseudolongum were detected in 77% (PCR-RFLP; 1.75 to 2.29 log cfu ml-1) and 68% (real-time PCR; 2.19 to 2.73 log cfu ml-1) of St-Marcellin samples and in 87% (PCR-RFLP; 1.17 to 2.40 log cfu ml-1) of Brie cheeses samples. Mean counts of B. pseudolongum remained stable along both processes. Two other populations of bifidobacteria were detected during the ripening stage of St-Marcellin, respectively in 61% and 18% of the samples (PCR-RFLP). The presence of these populations explains the increase in total bifidobacteria observed during ripening. Further characterization of these populations is currently under process. Forty-eight percents (St-Marcellin) and 70% (Brie) of the samples were B. pseudolongum positive/E. coli negative while only 10% (St-Marcellin) and 3% (Brie) were B. pseudolongum negative/E. coli positive. Conclusions The increase of total bifidobacteria during ripening in Marcellin's process does not allow their use as fecal indicator. The presence of B. pseudolongum along the processes defined a contamination from animal origin since this species is predominant in cow dung and has never been isolated in human feces. B. pseudolongum was more sensitive as an indicator than E. coli along the two different cheese processes. B. pseudolongum should be used as fecal indicator rather than E. coli to assess the quality of raw milk and raw milk cheeses. PMID:21816092

Review: elimination of bacteriophages in whey and whey products

PubMed Central

Atamer, Zeynep; Samtlebe, Meike; Neve, Horst; J. Heller, Knut; Hinrichs, Joerg

2013-01-01

As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey proteins is also routinely performed. Most bacteriophages, however, survive pasteurization and may re-enter the cheese manufacturing process. There is a risk that phages multiply to high numbers during the production. Contamination of whey samples with bacteriophages may cause problems in cheese factories because whey separation often leads to aerosol-borne phages and thus contamination of the factory environment. Furthermore, whey cream or whey proteins used for recycling into cheese matrices may contain thermo-resistant phages. Drained cheese whey can be contaminated with phages as high as 109 phages mL-1. When whey batches are concentrated, phage titers can increase significantly by a factor of 10 hindering a complete elimination of phages. To eliminate the risk of fermentation failure during recycling of whey, whey treatments assuring an efficient reduction of phages are indispensable. This review focuses on inactivation of phages in whey by thermal treatment, ultraviolet (UV) light irradiation, and membrane filtration. Inactivation by heat is the most common procedure. However, application of heat for inactivation of thermo-resistant phages in whey is restricted due to negative effects on the functional properties of native whey proteins. Therefore an alternative strategy applying combined treatments should be favored – rather than heating the dairy product at extreme temperature/time combinations. By using membrane filtration or UV treatment in combination with thermal treatment, phage numbers in whey can be reduced sufficiently to prevent subsequent phage accumulations. PMID:23882262

Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese▿

PubMed Central

El-Baradei, Gaber; Delacroix-Buchet, Agnès; Ogier, Jean-Claude

2007-01-01

Bacterial biodiversity occurring in traditional Egyptian soft Domiati cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati cheeses reveals great biodiversity and evokes a role for marine bacteria in determining cheese type. PMID:17189434

Exo-metabolites of mycelial fungi isolated in production premises of cheese-making and meat-processing plants.

PubMed

Kozlovsky, A G; Zhelifonova, V P; Antipova, T V; Baskunov, B P; Ivanushkina, N E; Ozerskaya, S M

2014-01-01

Data were obtained on the species composition of mycelial fungi isolated from the air of workrooms and production premises in cheese-making and meat-processing plants. The strains studied were shown to be capable of producing various low molecular weight compounds. Many of them are mycotoxins such as α-cyclopiazonic acid (CPA), mycophenolic acid (MPA), citrinin, cladosporin, roquefortine and ergot alkaloids. The profiles of the secondary metabolites were used to elucidate the species' names of the isolated strains.

Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer.

PubMed

Albenzio, Marzia; Santillo, Antonella; Caroprese, Mariangela; Marino, Rosaria; Centoducati, Pasquale; Sevi, Agostino

2005-11-01

The influence of three different ventilation regimens on air pollution in sheep houses and on the quality of ewe milk and of Canestrato Pugliese cheese was investigated during the summer season. The experimental treatments were low ventilation regimen (VR=35 m3/h per ewe) split in 30-min ventilation cycles (LOV-30); moderate ventilation regimen (VR=70 m3/h per ewe) split in 30-min ventilation cycles (MOV-30); moderate ventilation regimen (VR=70 m3/h per ewe) split in 60-min ventilation cycles (MOV-60). The LOV-30 milk had higher microbial load and bulk milk somatic cell count (BMSCC) and resulted in a weaker casein matrix in the curd compared with the MOV-30 and MOV-60 treatments. At 45 d of ripening, the LOV-30 cheeses had a lower casein content and higher non-casein nitrogen (NCN) and water-soluble nitrogen (WSN) contents than the MOV-30 and MOV-60 cheeses. Urea-polyacrylamide gel electrophoresis (urea-PAGE) of the pH 4.6-soluble N extract showed that the MOV-60 cheeses had fewer bands derived from casein (CN) hydrolysis than the LOV-30 or MOV-30 cheeses, despite its having exhibited the highest plasmin (PL) activity levels. Our results suggest that the ventilation regimen is critical in dairy sheep housing for optimizing the hygienic quality of ewe milk and the proteolytic processes occurring in Canestrato Pugliese cheese during ripening.

Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones.

PubMed

Loudiyi, M; Aït-Kaddour, A

2018-03-21

Chemical composition, sensory characteristics, textural and functional properties are among the most important characteristics, which directly relates to the global quality of cheese and to consumer acceptability. A number of factors including milk composition, processing conditions and salt content, influences these properties. The past decades many investigations were performed on the possibilities to reduce salt content of cheese due to its adverse health effects, the current lifestyle and the awareness of the consumers for nutrition quality products. Due to the multiple potential effects of reducing NaCl (simple reduction or substitution) on cheese attributes, it is of utmost importance to identify and understand those effects in order to control the global quality and safety of the final product. In the present review a collection of the different results and conclusions drawn after studying the effect of salts by conventional (e.g. wet chemistry) and instrumental (e.g. spectral) methods on chemical, structural, textural, sensory and heating properties of cheese are presented.

Immobilized rennin in TC/SG composite in cheese production.

PubMed

Barouni, Eleftheria; Petsi, Theano; Kolliopoulos, Dionysios; Vasileiou, Dimitrios; Panas, Panagiotis; Bekatorou, Argyro; Kanellaki, Maria; Koutinas, Athanasios A

2016-06-01

The object of the current study was to develop a new process for continuous Feta-type cheese production using a biocatalyst consisting of immobilized rennin on a tubular cellulose/starch gel (TC/SG) composite, which has been proven to be an appropriate carrier for enzyme immobilization. Different methodologies were used in order to prepare four biocatalysts. The most effective was selected for cheese production in a 1L continuous system, providing two economically useful results for the dairy industries: (i) increase of productivity by the continuous coagulation of milk, and (ii) saving of the rennin enzyme expenses of the batch coagulation of milk. The criteria used to choose the appropriate biocatalyst was based on the time of coagulation in successive batches, the concentration of immobilized rennin combined with the filter efficiency and its application in the continuous system. Physicochemical analyses of the cheeses at various stages of the ripening were performed. No significant differences compared to cheeses prepared with the traditional method were found. Aroma compounds were determined by SPME GC-MS. Copyright © 2016 Elsevier Ltd. All rights reserved.

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.

PubMed

Bergamaschi, Matteo; Bittante, Giovanni

2017-08-01

In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

Assuring growth inhibition of listerial contamination during processing and storage of traditional Greek Graviera cheese: compliance with the new European Union regulatory criteria for Listeria monocytogenes.

PubMed

Samelis, John; Giannou, Eleni; Lianou, Alexandra

2009-11-01

The current microbiological regulatory criteria in the European Union specify a maximum Listeria monocytogenes population of 100 CFU/g allowable in ready-to-eat foods provided the product will not exceed this limit throughout its shelf life. The aim of this study was to validate the manufacturing method for traditional Greek Graviera cheese produced from thermized milk. Initial challenge experiments evaluated the fate of inoculated L. monocytogenes (ca. 4 log CFU/ml, three-strain cocktail) in thermized Graviera cheese milk (TGCM; 63 degrees C for 30 s) in the presence and absence of a product-specific starter culture (SC) in vitro. Milk samples were incubated for 6 h at 37 degrees C and then for 66 h at 18 degrees C. Experiments were conducted to evaluate the fate of a cocktail of three nonpathogenic L. monocytogenes and L. innocua indicator strains inoculated (ca. 3 log CFU/g) in Graviera cheeses commercially manufactured from TGCM+SC. Cheeses were brined, ripened at 18 degrees C and 90% relative humidity for 20 days, and stored at 4 degrees C for up to day 60 under vacuum. In TGCM, L. monocytogenes increased by ca. 2 log units, whereas in TGCM+SC L. monocytogenes growth was retarded (P < 0.05) after a ca. 1-log increase within 6 h at 37 degrees C. Populations of Listeria indicator strains did not grow in TGCM+SC cheeses at any stage; they declined 10-fold in fresh cheeses within 5 days and then survived with little death thereafter. Thus, growth inhibition but not inactivation of potent natural Listeria contaminants at levels below 100 CFU/g occurs in the core of traditional Greek Graviera cheese during fermentation, ripening, and storage.

21 CFR 133.190 - Spiced cheeses.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Spiced cheeses. 133.190 Section 133.190 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.190 Spiced cheeses. (a) Description. (1) Spiced cheeses are cheeses for which specifically...

21 CFR 133.133 - Cream cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cream cheese. 133.133 Section 133.133 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.133 Cream cheese. (a) Description. (1) Cream cheese is the soft, uncured cheese prepared by...

21 CFR 133.165 - Parmesan and reggiano cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Parmesan and reggiano cheese. 133.165 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.165 Parmesan and reggiano cheese. (a) Parmesan cheese, reggiano cheese...

21 CFR 133.128 - Cottage cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cottage cheese. 133.128 Section 133.128 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.128 Cottage cheese. (a) Cottage cheese is the soft uncured cheese prepared by mixing cottage...

21 CFR 133.128 - Cottage cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cottage cheese. 133.128 Section 133.128 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.128 Cottage cheese. (a) Cottage cheese is the soft uncured cheese prepared by mixing cottage...

21 CFR 133.133 - Cream cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cream cheese. 133.133 Section 133.133 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.133 Cream cheese. (a) Description. (1) Cream cheese is the soft, uncured cheese prepared by...

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows.

PubMed

Cipolat-Gotet, C; Cecchinato, A; Drake, M A; Marangon, A; Martin, B; Bittante, G

2018-07-01

Milk samples were taken once from a total of 1,224 Brown Swiss cows from 83 herds, and 1,500 mL of raw full-fat milk from each cow was processed according to a laboratory-scale model-cheese-making procedure. A sensory panel was assembled and the members trained to evaluate the sensory profile of individual model cheeses. The protocol scorecard was composed of 7 main sensory descriptors related to smell intensity, flavor intensity, taste (salt and sour), and texture (elasticity, firmness, and moisture), and 40 sensory attributes describing smell and flavor profiles. Sensory data were analyzed using a mixed model that included random effects of herd, animal, and panelist, as well as fixed effects of dairy system, days in milk, parity, and order of cheese presentation, and covariates for cheese weight and fat:protein ratio. The sensory profile was not much affected by the dairy farming systems included in the trial, but it was affected by farm within dairy system: cheeses from traditional dairy farms had a greater wood/humus attribute of both smell and flavor than those from modern farm. Of the modern farms, cheeses from those using total mixed rations including silages had a more intense smell of sour milk and a firmer, less moist texture than those using total mixed rations without silages. Moreover, for all the sensory traits, we found less variance related to herd and animals than that related to the panelists and the residuals. Stage of lactation was found to be the most important, whereas parity was not relevant. In particular, cheese smell intensity (and some related attributes) exhibited a quadratic trend with lower values in mid-lactation, whereas flavor and salt descriptors were more intense in the last period of lactation. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

40 CFR 421.206 - Pretreatment standards for new sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

40 CFR 421.206 - Pretreatment standards for new sources.

Code of Federal Regulations, 2011 CFR

2011-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

40 CFR 421.206 - Pretreatment standards for new sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

40 CFR 421.206 - Pretreatment standards for new sources.

Code of Federal Regulations, 2013 CFR

2013-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

40 CFR 421.326 - Pretreatment standards for new sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Uranium Subcategory... wastewater pollutants in secondary uranium process wastewater introduced into a POTW shall not exceed the following values: (a) Refinery sump filtrate. PSNS for the Secondary Uranium Subcategory Pollutant or...

40 CFR 421.326 - Pretreatment standards for new sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Uranium Subcategory... wastewater pollutants in secondary uranium process wastewater introduced into a POTW shall not exceed the following values: (a) Refinery sump filtrate. PSNS for the Secondary Uranium Subcategory Pollutant or...

40 CFR 421.326 - Pretreatment standards for new sources.

Code of Federal Regulations, 2013 CFR

2013-07-01

... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Uranium Subcategory... wastewater pollutants in secondary uranium process wastewater introduced into a POTW shall not exceed the following values: (a) Refinery sump filtrate. PSNS for the Secondary Uranium Subcategory Pollutant or...

40 CFR 421.240 - Applicability: Description of the secondary nickel subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE... subcategory. The provisions of this subpart are applicable to discharges resulting from the production of nickel by secondary nickel facilities processing slag, spent acids, or scrap metal raw materials. ...