Fatty Acids and Triglycerides Composition in Uruguayan Cow, Sheep and Goat Cheeses

Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.

Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage

Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to lipolytic parameters and their correlations have been studied, while no such studies have been reported on caprine milk cheeses. The objectives of this study were to evaluate levels of ADV and POV of iron fortified [regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS added) of goat milk cheeses were manufactured and stored at two temperatures (4&deg;C and -18&deg;C) for 0, 2 and 4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g per 9 kg, respectively. ADV and POV were determined using standard methods of examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage at 4&deg;C were: 0.67, 0.73, 0.64;1.24, 1.78, 1.58, respectively, indicating significant (P < 0.05) elevations occurred in ADV for all three cheeses during 4 months storage. The cheese samples at 4 months storage showed significantly (P < 0.05) higher peroxide values compared to 0 and 2 month stored ones. The samples stored at refrigeration temperature (4&deg;C) revealed slightly more lipid oxidation than those stored at frozen temperature (-18&deg;C). Significant (P < 0.05) elevations in POV for all goat cheeses stored for 4 months and slight increases in POV at higher temperature implies that the longer time and higher temperature storage can elevate the rate of lipid oxidation in goat milk Cheddar cheeses. Correlations (r) between ADV and POV for the pooled data of three types of the caprine cheeses across storage periods were significant (P < 0.01), while r values of CC cheeses alone were negative. It was concluded that significant correlations exist between extents of lipolysis and lipid oxidation in the caprine milk Cheddar cheeses during 4 months storage.

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.

Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses

Cheeses are characterized by several chemical-physical properties that make it difficult for the microorganisms growth, consequently. The actual European legislation allows the addition of few food additives in this type of food products. In this work, the entire procedure of extraction, purification, chromatographic separations and quali/quantitative determination of seven food additives (sorbic acid, benzoic acid, lactic acid, acetic acid, nitrites, nitrates and phosphates) was developed and applied for the analysis of different types of cheese (mozzarella, cheese spread, semi-hard and hard cheeses). Through validation procedure it was possible to evaluate the most important validation parameters. Extended calibration curves (r > 0.990) were obtained for all the analyzed compounds. Recovery values ranged from 72.8% to 98.4% and a good repeatability was obtained, with precision levels in the range of 0.03% - 0.11% (n = 6). The potential and feasibility of the method were tested by analysing real samples, such as mozzarella, cheese spread, semi-hard and hard cheeses, confirming that the method is well suited to satisfy the demands for accurate confirmation analyses of seven food additives in cheeses, which is especially valuable in official check analyses and in monitoring schemes.

Probiotic Potential of Autochthone Microbiota from S&#227;o Jorge and <i>Parmigiano-Reggiano</i>Cheeses

For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of S?o Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from S?o Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis , 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus arhamnosus were found in S&#227;o Jorge cheese and Lactobacillus rhamnosus , Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with S&#227;o Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.

Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.

Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread

Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the final product. As a consequence, during the 20th century, there was a decline in the use of natural starters in Western countries except in the production of local cheeses or sourdough breads. The beginning of this new millennium has witnessed a deep change in consumer demand, in pursuit of quality, safety and pleasure. In this context, natural starters could, in the future, play an important role in the development of fermented products. However, food producers and researchers have first to cope with fundamental problems in the understanding of these complex ecosystems. The dynamic evolution of the microbial population inside the natural starter (its resilience, its genetic and physiological aptitudes) and the consequences on the product are still partially unknown. This document reviews a broad range of articles concerning the use of natural starters with a specific focus on cheeses and breads, and discusses the major stakes for local food production and the consumption of typical products.

Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration

Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.

Microbiological Quality of Traditional Romanian Cheeses from the Rucar-Bran Pass and its Surrounding Regions

The traditional products＇ quality is often recognized based on organoleptic characteristics without considering the microbiological features, which bring a special note to these products＇ composition and aroma. It is especially the case of cheeses, whose taste varies from one geographical region to another depending on specific flora and technological processes used in traditional systems. The paper tries to bring new elements on the methodology used in order to elucidate some aspects related to traditional products＇ quality, products obtained by private producers in the Bra^ov district （Rucar-Bran pass）. Covasna district and Bistrita Nasaud district were analyzed organoleptically, physico-chemically and microbiologically samples of fresh cow cheese, soft cow cheese, smoked curd cheese, gaiter cheese and cottage cheese taken within the strategic and self-control program from individuals in the rural areas of Fundata, Poiana Sibiului, Sirnea, Pfirliu, Cristian, Cincaor, Sohodol, Ranov, Brarov, Bod, Roadea, Harnan, Prejmer, Soars, Rupea, Lunca Calnicului, Balanii, Mari, Bran, Buzaiel, Bacut, H~.lchiu, Fagraa, Moeciu de Sus, Purcaareni, Bran-Simon, Venelia de Jos, Vama Buzatului, lntorsura Buzaului, Vatrghia and Sita Buzaului.

Control of Ewe and Goat Cheeses Labelling on the Croatian Market

The aim of the research was to examine ewe and goat cheese labelling on the market of the Republic of Croatia. During the four years (2012-2016) of the research, 133 cheeses from retail supermarket chains were selected by the random-choice method by the responsible inspection of the Republic of Croatia and analysed at the Reference Laboratory for Milk and Dairy Products of the Department of Dairy Science at the Faculty of Agriculture University of Zagreb. To check the correct labelling of cheeses, the chemical composition of cheese was examined: the fat content, the dry matter content, the fat in dry matter content, and the water content in the fat-free cheese compound were calculated according to the Ordinance on Cheeses and Cheese Products, which refers to cheeses manufactured in the Republic of Croatia, and Regulation EU (2011) of the European Parliament and the Council on providing information to consumers about food products, which covers foreign cheeses. The presence of cow milk in cheeses labelled as products manufactured exclusively from ewe or goat milk was tested by the reference method using iso-electric focusing to determine any adulteration according to Commission Regulation (2008). The results of analysis in this research show the condition of the quality and correct labelling of ewe and goat cheeses on the market of the Republic of Croatia. Of the 133 cheeses analysed, 67 cheeses (50%) did not correspond to the values stated on the declaration or to legal regulations, while the presence of cow milk was found in 30% of the cheeses analysed. The research results indicate the need to carry out continuous systematic control in the interest of protecting consumers and those manufacturers who are following good manufacturing practices.

Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances:Inulin and Oligofructose

In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.

The effect of milling on proteins in model Queso Fresco cheeses

Raw milk Queso Fresco (QF) made in Mexico contains contaminating bacterial strains that are not permitted in US foods. There is interest in developing a pasteurized milk version of Mexican Queso Fresco to be sold in the US. Milling is one of many manufacturing factors that may influence protein integrity. The aim of this study is to assess the effect of milling procedures on protein composition and cheese functional properties in a model QF, made without starter cultures. Mass spectrometric and gel electrophoretic analyses of aged milled cheeses show minimal changes in protein content without differences among the milling techniques. In these novel QF-like cheeses, eight weeks of aging, regardless of milling type, results in cheeses that is very similar to the non-aged samples. Aged cheeses with minimal proteolysis imply an extended shelf life and therefore, model cheeses from this study, relative to Mexican raw milk cheeses, would stay fresher in American households and supermarkets longer.

Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.

Mendelian randomization analysis of causal relationship between cheese intake and diabetic retinopathy

AIM:To assess whether there is a possible causal link between the intake of cheese and the risk of diabetic retinopathy(DR)utilizing a two-sample Mendelian randomization(MR)analysis.METHODS:The research data were obtained from summary statistics of genome-wide association studies(GWAS).Genetic loci closely related to cheese intake were extracted as instrumental variables(IVs),and DR was the outcome variable.The data were extracted from individuals of European ethnicity.The data of cheese intake consisted of 451486 samples with 9851867 single nucleotide polymorphisms(SNPs),while the DR data consisted of 206234 samples with 16380446 SNPs.Sixty-one genetic loci closely related to cheese intake were selected as IVs.MR analysis was performed by inverse-variance weighted(IVW)method and MR-Egger regression respectively.The causal relationship between cheese intake and DR was evaluated using odds ratios(ORs)and 95%confidence intervals(CIs).Egger-intercept test was used to test horizontal pleiotropy and sensitivity analysis was performed by leave-one-out test.RESULTS:The P value of the IVW method was less than 0.05,indicating a significant negative correlation between cheese intake and DR.MR-Egger regression showed that the intercept was 0.01 with a standard error of 0.022,and a P-value of 0.634,indicating no evidence of horizontal pleiotropy affecting the IVs related to the exposure factors.Besides,heterogeneity tests confirmed the absence of heterogeneity,and the“leave-one-out”sensitivity analysis demonstrated that the results were stable.CONCLUSION:Cheese intake is causally negatively correlated with the occurrence of DR,and cheese intake could reduce the risk of DR.

China's Big Cheeses, Mining Mess,Domestic Disorder, and Self-help

You can’t open a newspaper or turn on a TV in China without hearing about the rise of China,but,it’s easy to forget that China is a changed nation where successes aren’t simply dictated by the central authorities anymore.Today,there are any number of Chinese citizens changing the world in constructive and fascinating ways—scientists,entrepreneurs,journalists,activists,and so many more.This issue,we discuss six very special

Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk’s temperature on RC’s water-holding capacity (WHC) were evaluated. Brazilian Prato cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The saturated NaCl solutions (37%, m/v) were more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better performance for enzyme activation into RC. An early and more active proteolytic reaction of RC on bovine caseinate was appreciated at the first 5 min of digestion when compared to commercial chymosin (CC). The water holding capacity of gel coagulated by RC was optimum at pH 6.4 and 37°C and is highly dependent on pH and temperature parameters. Total dry extract and fat were higher for treatment coagulated with RC. Conversely, hardness, gumminess, and chewability were lower in the same treatment. Yield, protein content, and changes that occurred during the ripening stage of cheeses were similar for both treatments, demonstrating that casein proteolysis was developed in a similar way. Coagulants from adult rabbits’ stomachs can be used to make semi-cooked curd cheeses.

Causal relationship association of cheese intake with gestational hypertension and diabetes result from a Mendelian randomization study

BACKGROUND The evidence from observational studies has been inconclusive on the causal relationship between cheese intake and gestational hypertension or diabetes.AIM To determine whether cheese consumption was causally related to hypertension and diabetes during pregnancy.METHODS This was a two-sample Mendelian randomized(MR)study.Summary-level genetic data for cheese intake was exposure and corresponding outcome data for gestational hypertension and gestational diabetes were extracted from the IEU OpenGWAS database.MR analysis was conducted using inverse variance weighting.For sensitivity analyses,MR-Egger regression,weighted median,weighted mode,and leave-one-out methods were conducted.A fixed-effect model was used to meta-analyze two sample MR estimates.The traits of gestational hypertension were pregnancy hypertension(123579 individuals)and oedema,proteinuria and hypertensive disorders in pregnancy,childbirth and the puerperium(123579 individuals),and traits of gestational diabetes were gestational diabetes(123579 individuals)and diabetes mellitus in pregnancy(116363 individuals),respectively.RESULTS Cheese intake per standard deviation increase has causally reduced the risks of gestational hypertension[odds ratio(OR)=0.60,95%confidence interval(CI):0.47-0.76,P<0.001]and gestational diabetes(OR=0.41,95%CI:0.30-0.55,P<0.001)in inverse variance weighted analysis.Sensitivity analysis showed no heterogeneity(all P>0.05)nor horizontal pleiotropy(all P>0.05)in the relationship between cheese intake and gestational hypertension,but heterogeneity presented(all P<0.05)in relation to gestational diabetes in the two-sample MR analysis.CONCLUSION Cheese intake was inversely associated with gestational hypertension and gestational diabetes in MR analysis,suggesting that cheese consumption may be beneficial in preventing hypertension and diabetes during pregnancy.

应用一维、二维、三维探测器阵列进行螺旋断层调强放疗计划剂量验证

目的:比较Tomotherapy标配Cheese模体联合EBT3免冲洗胶片(一维探测器阵列)、Octavius八角模体配合PTW Seven29二维探测器阵列(二维探测器阵列)、Delta4三维探测器阵列用于螺旋断层放疗系统(Tomo Therapy,TOMO)的调强计划实施剂量验证的差异。方法:分别采用一维、二维、三维探测器对10例患者TOMO的调强计划实施验证。通过TOMO系统MVCT成像和配准消除床面沉降的影响,确保实现体模和探测器阵列的精确摆位。实施治疗质量保证(Delivery Quality Assurance,DQA)计划照射后将测量获得的平面剂量分布与TOMO计划系统模体计划计算获得的平面剂量分布进行比较。采用Gamma分析方法,选择多个不同的剂量标准分析评估验证情况。结果:采用3%/2mm、3%/3 mm、3%/4 mm、3%/5 mm四种不同剂量偏差/吻合距离剂量标准,γ≤1的平均通过率均超过95.2%,测量所得剂量分布与计算结果在相应平面的几何分布均呈现出良好的一致性。结论:胶片空间分辨率高于二维、三维探测器阵列,是调强计划验证的"金标准"。而二维和三维探测器阵列凭借其操作简便、数据处理快捷的特点可作为一维验证方法的有效补充。

用Cream Cheese生产芝士酱的工艺条件研究

以cream cheese为原料,利用原料自身特性,借助于发酵促进剂先进行乳酸发酵,形成cream cheese发酵液。然后与奶粉、变性淀粉等添加物溶液混合后,升温熬制,开发出一种新型芝士酱。通过对cream cheese等物料配比、发酵时间、加糖量及熬制时间进行对比实验,并主要从感官和质构上进行评价,最终确定出理想的工艺配方为:cream cheese与浓度5%含糖量的发酵促进液的质量比为20∶5,进行发酵1h可明显改善芝士风味,获得理想的cream cheese发酵液。该发酵液与其他物料的配比为20∶80,白砂糖添加量为总物料重量比的5%,熬煮时间为40min,可制得理想的芝士酱。

FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening

Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality.Fourier transform infrared spectroscopy(FTIR),with self-deconvolution,second derivative analysis and band curve-fitting,was used to characterize the secondary structure of proteins in Cheddar cheese during ripening.The spectra of the amide I region showed great similarity,while the relative contents of the secondary structures underwent a series of changes.As ripening progressed,the α-helix content decreased and the β-sheet content increased.This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins.In summary,FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.