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Food and Nutrition Sciences 2018年第6期9卷 633-641页

作者： Ernesto E. Gonzalez Kayanush Aryana School of Nutrition and Food Sciences Louisiana State University Baton Rouge USA

Manufacture of some cheeses involves the use of Lactococcus lactis. During processing bacteria are subjected to environmental stresses such as acid and salt osmotic conditions. Identifying procedures and mechanisms to develop resistance to these environmental stresses, specifically salt, is important to improve the culture’s growth and performance during food manufacture and storage. Hypothesis was whether salt tolerance of Lactococcus lactis R-604 can be enhanced. Objective was to study the influence of prior salt exposure and lactose deprivation on salt tolerance of L. lactis. The culture was subjected to mild stress induced by lactose starvation or prior salt exposure for 24 hours aerobically at 30°C. A control was conducted without any stress. Cells that were prior mild stressed by lactose starvation or prior salt exposure were transferred to M17 broth with 5 concentrations of NaCl (0, 1, 3, 5 and 7% w/v) and incubated aerobically at 30°C. Plating was conducted immediately after inoculation and every 24 hours for 5 days in M17 agar supplemented with 0.5% of lactose and incubated aerobically at 30°C for 48 hours. Three replications were conducted. There was no need for lactose to grow this culture in M17 broth and it could tolerate prior exposure to 3% w/v NaCl in media without affecting its growth at different salt concentrations. Culture that was exposed to lactose starvation and then subsequently grown in 3% w/v NaCl, at day 3 showed enhanced salt tolerance which can be recommended as a pretreatment condition for obtaining daughter cells with improved salt tolerance.

关键词： cheese Culture Salt Tolerance

Petit-Suisse cheese Production with Addition of Probiotic Lactobacilluscasei

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Food and Nutrition Sciences 2014年第18期5卷 1756-1764页

作者： Ludmilla Santana Soares e Barros Nelson De Carvalho Delfino Universidade Federal do Recô ncavo da Bahia Centro de Ciências Agrárias Ambientais e Biológicas Laboratório de Investiga&#231 o Analítica de Alimentos e de água Rua Rui Barbosa 710 Centro. Cruz das Almas Brazil

Growing concern to increase life expectancy has promoted several studies in the field of nutrition, especially those on food and their effects on the human body. Assays have been performed to improve their nutritional quality. In fact, there is considerable interest in encouraging development of new ingredients, with the innovation in food products and the establishment of new market niches for these ingredients. The global market for functional foods is growing and always envisages new products with functional technological and physiological characteristics. The petitsuisse cheese is a product of high nutritional value, rich in calcium, phosphorus and fat-soluble vitamins, with a high percentage of milk proteins, coupled to excellent digestion and assimilation by the human body. Current assay describes the production of a petit-suisse cheese to which was added the probiotic Lactobacillus casei BGP 93, and determines the physical, chemical and microbiological viability of lactobacilli in cheese during storage period. Levels of protein, fat in the dry extract, moisture and pH were analyzed for physical and chemical parameters;likewise, detection of coliforms, Staphylococcus, Salmonella, Listeria monocytogenes, and yeasts and molds was performed for microbiological parameters;monitoring of the viability of Lactobacillus casei BGP 93 during its life time was conducted. The petit-suisse cheese proved to be a good vehicle for the addition of probiotic microorganism. Lactobacillus casei remained viable during shelf life even with decreasing pH, and may be considered a functional product during 30 days of storage.

关键词： cheese Probiotic Lactobacillus casei

Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh cheese in Two Regions from Oaxaca in México

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Food and Nutrition Sciences 2011年第10期2卷 1166-1179页

作者： Lorena Guadalupe Ramón Canul Emmanuel de Jesús Ramírez Rivera Rodrigo Santiago Cabrera Fátima Karina Delgado Vidal José Manuel Juárez Barrientos María Hernández Cervantes Juliana López Velázquez Tania Gómez Alvarado 不详

Four “cuajada” type fresh cheeses were evaluated by two trained panels in different regions from Oaxaca in Mexico (Instituto Tecnológico de Comitancillo (ITC) and Universidad del Mar (UMAR)). Each panel was integrated by six judges. Analysis of variance (ANOVA) in conjunction with principal component analysis (PCA) and the Rv coefficient were used to identify similarities and consensus among trained judges and panels. The ANOVA results revealed that the judges from ITC performed significantly better (P cheeses in the sensory space, while Rv revealed that judges and panels were consensual. In conclusion, statistical resources determined that both panels were discriminating and that similarities in the positioning of cheeses in the sensory space were found.

关键词： AFM ANOVA Cuajada Type Fresh cheese PCA Training Panelists

Preparation of Reference Material for Proficiency Test for Enumeration of Coliforms in cheese Matrix

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Detection 2013年第1期1卷 7-12页

作者： Marcelo Luiz Lima Brandao Carla de Oliveira Rosas Silvia Maria Lopes Bricio Valeria de Mello Medeiros Juliana de Castro Beltrao da Costa Rodrigo Rollin Pinheiro Paola Cardarelli-Leite Marcus Henrique Campino de La Cruz Armi Wanderley da Nobrega Laboratory of Products Department of MicrobiologyNational Institute of Quality Control in HealthOswaldo Cruz FoundationRio de JaneiroBrazil Proficiency Testing Program of Products Subject to Health Surveillance National Institute of Quality Control in HealthOswaldo Cruz FoundationRio de JaneiroBrazil

It is widely accepted that quantitative reference materials (RM), are indispensable tools for verification of the precision and accuracy of analytical measurements. The RM can be used by food microbiology laboratories, as part of their quality assurance programmes, to achieve their quality control. In Brazil, Anvisa RDC No. 12/01 specifies the enumeration of coliforms as one of the parameters for evaluating cheese quality. The aim of this study was to produce a quantitative RM for proficiency testing (PT) for use in the testing of enumeration of coliforms in cheese matrixes. A sample of an ultra-filtered cheese with a coliforms count of cheese matrix was distributed in flasks, contaminated with a specific concentration of an Escherichia coli strain and submitted to freeze-drying. Sucrose was used as the cryo-protector. The RM produced was considered sufficiently homogeneous and stable at ≤ ?70?C during the entire study period (348 days). The material was also considered sufficiently stable at 4?C for six days, but instable at 30?C and 35?C for the same period. At ?20?C the RM was sufficiently stable for 161 days. It was concluded that the material showed all the necessary requirements for a quality RM to be used as PT items and could be transported to the laboratories taking part in a PT at up to 4?C for up to 6 days, since the results indicated maintenance of the cell concentrations during this period. This is the first study to describe a methodology for producing RM containing coliforms in a cheese matrix.

关键词： Coliforms cheese Reference Material Proficiency Test

Selection of Lactic Acid Bacteria Isolated from San Simón da Costa cheese (PDO) in Order to Develop an Autochthonous Starter Culture

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Advances in Microbiology 2015年第11期5卷 748-759页

作者： Leticia González Araceli Fernández Cuadrillero José María Castro Ana Bernardo María Eugenia Tornadijo Department of Food Hygiene and Technology University of León León Spain Institute of Food Science and Technology (ICTAL) University of León León Spain

Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.

关键词： Cow Milk cheese Lactic Acid Bacteria Enzymatic Activities Autochthonous Starter

Improving Concentration of Healthy Fatty Acids in Milk, cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

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Open Journal of Animal Sciences 2020年第1期10卷 182-202页

作者： Gerardo Antonio Gagliostro Liliana Elisabet Antonacci Carolina Daiana Pérez Luciana Rossetti Augusto Carabajal Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Balcarce Area de Producción Animal Balcarce Argentina Instituto de Tecnología de Alimentos (ITA) CNIA INTA Castelar Argentina Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina Establecimiento Agroindustrial Talar Laguna del Sauce Departamento de Maldonado Punta del Este República Oriental del Uruguay

Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-12, cis-15C18: 3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) whose presence in milk and dairy products can be increased by feeding polyunsaturated FA (PUFA). The aim of the study was to determine the differences in milk composition and FA profile between a regular (Reg) milk (Reg-Milk), a Reg-Dambo type cheese (Reg-DCh) and a Reg yogurt (Reg-Yog) with that obtained after including a blend (7:1) of soybean (SO) and fish (FO) oils in the total mixed ration (TMR) of lactating dairy cows. The experiment was carried out at the Talar Farm located at Laguna del Sauce, Maldonado Department, Punta del Este, Uruguay Republic during a period of 30 experimental days using a single production batch of 29 Holstein cows. Within this batch, one group of 8 cows (1.88 ± 0.99 calves) in early lactation (135 ± 19 days postpartum) was selected to individually measure milk yield and composition. During the first 7 days of the experiment, cows were fed a TMR without oil-blend inclusion to obtain the Reg-Milk, Reg-DCh and Reg-Yog. From the 8th day onwards, the oil blend was added to the TMR at 4% DM (1.0 kg oil blend cow-1 day-1) and after 23 days of feeding, the modified milk (Mod-Milk) was analyzed and collected to elaborate the modified Dambo-type cheese (Mod-DCh) and Mod-yogurt (Mod-Yog). Milk yield was recorded daily in the selected 8 cows and milk composition was determined over two consecutive days prior to the start of blend-oil supply (Reg-Milk) and at the end of oil supplementation (Mod-Milk) on days 29th and 30th. Milk-tank samples of Reg-Mi and Mod-Mi were also collected and analyzed for chemical composition and milk FA profile. cheese and yogurt were assayed for

关键词： airy Cows Oil Saturated Fat Conjugated Linoleic Acid cheese Yogurt

Molecular Verification of Two Potent Bacteria Isolated from Darfiyeh cheese: Lactococcus lactisSubsp. Lactisand Lactobacillus plantarum

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Advances in Microbiology 2014年第10期4卷 609-615页

作者： Rana Abu Salbi Mireille Serhan Marcel Bassil Clinical Laboratory Sciences Program Faculty of Health Sciences University of Balamand Beirut Lebanon Nutritional Sciences Program Faculty of Health Sciences University of Balamand Deir El Balamand Tripoli Lebanon

Raw goat milk cheeses are known for their natural microflora linked to many biodiversity factors such as the use of raw milk. That microflora serves probiotic attribution conferring a beneficial health impact on the consumer. Darfiyeh is an artisanal raw goat milk cheese manufactured traditionally in Northern Lebanese Mountains. To emphasize its clinical significance in both digestive and immune system, and to provide health remunerations to the consumer, the cheese microbiota will be investigated. To serve that purpose, the presence of the two potent probiotic Lactic Acid Bacteria (LAB): Lactococcus lactis subsp. lactis and Lactobacillus plantarum will be investigated. For bacterial identification, selection and isolation: culture-dependent techniques that imply the use of laboratory media will be implemented, and culture independent techniques: Polymerase Chain Reaction (PCR) will be applied for further validation. Both bacteria were further verified as Lactococcus lactis subsp. lactis and Lactobacillus plantarum by implementing specie-specific primers for the qualitative PCR.

关键词： Lactococcus lactis Subsp. Lactis Lactobacillus Plantarum Darfiyeh cheese Probiotic Effect

Increasing Conjugated Linoleic Acid Content in Milk and cheese after Supplementing a Blend of Crude Soybean Oil Sediment Combined with Fish Oil to Grazing Dairy Cows

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Open Journal of Animal Sciences 2020年第3期10卷 468-492页

作者： Gerardo Antonio Gagliostro Liliana Elisabet Antonacci Carolina Daiana Pérez Luciana Rossetti Martín Tassone Verónica Frossasco Favio Terreno Alvaro Ugartemendia Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Balcarce Area de Producción Animal Balcarce Argentina Instituto de Tecnología de Alimentos (ITA) CNIA INTA Castelar Argentina Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina Establecimiento Agroindustrial Capilla del Señ or S.A. Villa María Provincia de Córdoba Argentina

The aim of the work was to improve the healthy value of milk and cheese fatty acids (FA) by feeding a mix of crude soybean oil sediment (CSOS) combined with fish oil (FO) to grazing dairy cows. The CSOS is a by-product commonly discarded after oil extraction containing 3.3% moisture, 6% total ash and 70.7% oil, locally available, comparatively economic and easy to mix with other feed ingredients. The experiment lasted 55 days from September 30th to November 23th 2018 and was carried out at the dairy farm “Gacef” provider of milk to the dairy industrial plant “Capilla Del Señor” (CDS) located at the Villa María City, Córdoba Province, Argentine. A herd of 80 multiparous Holstein cows producing 24 kg-1 milk·cow-1·day-1 was used. The cows grazed an alfalfa and an oat pasture that represented about 47% of total dry matter (DM) intake supplemented at 8.5 kg DM·cow-1·day-1 with a total mixed ration (TMR) composed (DM basis) by cracked corn grain (35.18%), whole plant corn silage (31.98%), pelletized soyben meal (17.99%), the CSOS supplement (13.85%) and FO (0.99%). The TMR was supplied by halves after each milking time in groupal feeders yielding 1.4 kg·cow-1·day-1 of the CSOS and 0.1 kg·cow-1·day-1 of FO. Before the start of lipid supplementation, milk samples (5) were obtained from the farm-tank representing the standar or reference milk (Ref-Milk). After 21 days of supplementary lipid supply, additional milk samples (5) were obtained representing the modified milk (Mod-Milk). Milk samples were analyzed for chemical composition and milk FA profile. At each time, sufficient quantities of both (Ref- and Mod-Milk) were collected for manufacturing six types of cheeses. The results were analyzed through the Student-T test for independent observations. Oil supplementation

关键词： Oil Supplementation Grazing Dairy Cow Milk Fatty Acids Conjugated Linoleic Acid cheese Fish Oil Crude Soybean Oil Sediment

Application of Salt Whey from Egyptian Ras cheese in Processed cheese Making

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Food and Nutrition Sciences 2013年第9期4卷 79-86页

作者： Sameh Awad Nour Elhoda Ahmed Morsi El Soda Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt.

The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Generally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt whey in processed cheese making.

关键词： Processed cheese Exopolysaccharide Producing Cultures Salt Whey UF Whey

Probiotic Effect of Lebanese Darfiyeh cheese: A Randomized Case Control Prospective Study in the Elderly

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Food and Nutrition Sciences 2015年第12期6卷 1086-1094页

作者： Toufic Saber Jihad Irani Claude Afif Nazem Bassil Elie Estephan Mireille Serhan Marcel Bassil Faculty of Health Sciences University of Balamand Beirut Lebanon Faculty of Medicine University of Balamand Beirut Lebanon Saint George Hospital-University Medical Center Beirut Lebanon Biotechnology Department Benta Pharma Industries Dbayeh Lebanon

A randomized case control prospective method was adopted in this study in order to assess the health benefit associated with the Darfiyeh cheese, a traditional Lebanese raw goat milk cheese ripened in goat skin. 21 participants were recruited and divided into 2 groups: test group (n = 10) and control group (n = 11). Venous blood and stools were collected at day 14, 21 and day 0 and 21 respectively. Flow cytometry was performed on blood sample. Fecal samples were plated on Plate Count Agar (PCA) and de Man, Rogosa and Sharpe Agar (MRS) agar in order to monitor any alteration in the gastrointestinal tract (GIT). At day 24, a significant increase by 27.67% (p = 0.043) in the bacterial count was seen on the MRS agar for the test group in comparison to no change in the total bacterial count. At day 14 a significant drop (p = 0.026) in CD3+/CD4+ population in the test group (35.67 vs 42.87), and a non-significant drop (p = 0.818) in CD8+ (24.76 vs 28.28) is seen when compared to control group. At day 24, no significant change (p = 0.20) in the CD3+/CD4+ population in comparison between both groups and no change in CD8+ or Geo means in both groups. In conclusion, an alteration in the GIT microflora could be hinted at by the lactobacilli bacterium, which was not reflected on the total bacterial count.

关键词： Lactococcus lactis Subsp. Lacti Lactobacillus plantarum Darfiyeh cheese Probiotic Effect Elderly