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PubMed1998

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

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.

Cheese↗

PubMed2000

Survey of the furosine content in cheeses marketed in Spain.

The furosine content in 53 samples of different cheese types (fresh, ripened with molds, artisanal hard-pressed, industrial hard-pressed, and processed) marketed in Spain was analyzed. The lowest furosine values were observed in artisanal hard-pressed cheeses (4.8 to 10.2 mg per 100 g of protein) and ripened with molds cheeses (4.2 to 12.8 mg per 100 g of protein). Industrial hard-pressed cheeses showed furosine values between 3.5 and 43.8 mg per 100 g of protein. Differences between samples may be attributed to the heat-treatment intensity given to cheese milk and to cheesemaking conditions. The highest contents of furosine were observed in processed cheeses (20 to 366.6 mg per 100 g of protein). A wide range of furosine content was found in fresh cheeses (17.9 to 73.6 mg per 100 g of protein), which could be due to the different amounts of dried milk added during the manufacture of cheeses.

Animals↗

PubMed2005

Reduction of wastewaters and valorisation of by-products from "Serpa" cheese manufacture using nanofiltration.

Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from "Serpa" cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.

Cheese↗

PubMed1980

[Enterococcal and coliform content in white brine cheese].

The contamination with microorganisms (enterococci and coliforms) indicative of hygeinic status was studied in 98 samples of white brine cheese (33 samples of cow's milk cheese and 65 of ewe's milk cheese) prepared for sale. It was found that 22.4 per cent of the cheese samples do not contain enterococi in 0.01 g product but in 15.3 per cent their amount exceeds 100 000/g. No relationship was found between enterococci finding and cheese content of salt, titratable and active acidity. Cheese contamination with coliforms bacteria is limited--merely 3.1 per cent of the samples contain coliforms in quantity of 10--100/g. No difference was found in the contamination of cow's and ewe's milk white brine cheese with enterococci and coliforms. The enterococci microflora in white brine cheese and in the brine is represented predominantly by Str. faecium and Str. durans (91.3 per cent of the isolated strains). The coliforms are represented by E. coli, Enterob. aerogenes and Citrob. intermedium.

Animals↗

PubMed1996

[Residues of chlorinated hydrocarbons in cheeses].

In 1995 samples of curdy cheeses without fermentation (n = 112) and rennet manner fermented cheeses (n = 124) were taken in all districts of Poland. Levels of organochlorine pesticides and polychlorinated biphenyls (PCB) were determined by capillary gas chromatography. In almost all cheese samples DDT and PCB residues were found. The mean concentration of sigma-DDT in fat of curdy cheeses was 0.058 mg/kg (from 0.010 mg/kg to 0.181 mg/kg) and PCB 0.013 mg/kg (from traces to 0.048 mg/kg). Other organochlorine pesticides (mainly HCB and HCH isomers) were measured in low levels and only in some samples. Residues of chlorinated hydrocarbons in fermented cheeses were on the same levels as in curdy cheeses. The mean concentration of sigma-DDT in fat of fermented cheeses was 0.061 mg/kg and PCB 0.012 mg/kg. The maximum residue limit of pesticides was not exceeded in any cheese samples.

Cheese↗

PubMed1999

Microbiological characteristics of anevato: a traditional greek cheese

Nine batches of Anevato, raw goat milk cheese, were examined throughout a 60 day storage time at three different periods within the lactation season of the goat. High mean log counts per gram of cheese for aerobic bacteria (7.92-9.56), lactic acid bacteria (7. 78-9.32), Gram-negative organisms 5.64-9.67), psychrotrophs (7.90-11. 79) and proteolytic bacteria (7.57-9.36) were found. Enterobacteriaceae, coliforms and yeasts were considerably lower. Enterobacteriaceae and coliforms in the curd of cheese made in May were lower by approximately 3.0 log10 cfu g-1 than counts in curd made in January, and were lower by about 2.5 log10 cfu g-1 than those in cheese made in March. This coincided with lower pH and higher counts of lactic acid bacteria in cheese made in March and May. Yeast populations were affected by the season and were higher in May than March and/or January. Lactococci dominated in the cheese until 15 days, but lactobacilli became predominant after 30 days. Lactococcus lactis was the most abundant species of lactic acid bacteria found in Anevato cheese. Results suggest the need for improving milk quality and/or using heat-treated milk to produce Anevato cheese; the use of L. lactis as a starter would possibly eliminate or suppress the growth of undesirable organisms.

Journal Article↗

PubMed1992

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

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.

Journal Article↗

PubMed2002

Comparison of the cariogenicity of some processed cheeses.

AIM: Cheeses have been investigated for their potential cariogenicity in several studies and have been shown to produce little change in the resting pH in dental plaque and little or no demineralisation of enamel in most intra-oral cariogenicity studies. The aim of the present study was to investigate the cariogenicity of four processed cheese formulations. METHODS: 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. RESULTS: 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. CONCLUSION: 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.

Journal Article↗

PubMed2000

The effect of Allium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation.

The aim of this study was to determine the effect of herb (Allium sp.) on biochemical changes of herby cheese produced in Turkey. Raw cows' milk was used for cheese manufacture. Five groups of cheeses, containing 0 (as control), 0.5, 1, 2, and 3% herb, were produced and coded as K, A, B, C, and D respectively. All cheese groups were ripened at 8 degrees C for 90 days. Samples were taken from cheeses after 3, 15, 30, 60 and 90 days, and analysed for lipolysis (as acid degree value) and proteolysis (water-soluble nitrogen, TCA-soluble nitrogen, and PTA-soluble nitrogen). It was found that lipolysis in herby cheeses increased with increasing herb addition, and the increase in lipolysis degree was significant (P < 0.05) in cheese D. Water-soluble N, TCA-soluble N, and PTA-soluble N as indicator of proteolysis degrees were affected significantly (P < 0.05) by increasing herb ratios.

Allium↗

PubMed2003

Effect of paracasein degradation on sensory properties of Gouda cheese.

The relation between the sensory quality of Gouda cheese and the extent of paracasein degradation, i. e., the content of soluble N, peptide N, amino acid N and amine N, was studied. The above-mentioned parameters of paracasein degradation differently determined the sensory properties of Gouda cheese. The flavour of cheese after 6-week ripening depended to the largest extent on the content of amine N and soluble N. The effect of the content of peptide N on cheese flavour was smaller but statistically significant. Also the smell of Gouda cheese was to the largest extent correlated to the content of amine N. A dependence between smell and the content of peptide N was found only in the cheeses after 4-week ripening. None of the sensory quality parameters of the examined cheeses depended on the content of amino acid N.

Caseins↗

PubMed1999

Predicting the intent to purchase unfamiliar and familiar cheeses: the effects of attitudes, expected liking and food neophobia.

The attitude model of the theory of reasoned action (TRA) has been applied mainly to predicting the choice of familiar foods; however, the choice of unfamiliar foods may be governed by distinct factors. In the present study, 92 females rated their attitudes and subjective norms about the purchase intentions of two familiar and two unfamiliar cheeses, and the expected and actual pleasantness of them. They also completed the food neophobia scale, which measures the tendency to avoid novel foods. Neophobic persons rated the attitudes and expected and actual taste pleasantness lower than neophilics for all cheeses, except for the most familiar, mild cheese. This suggests that food neophobia also indicates the tendency not only to avoid, but also to dislike novel foods. Before tasting, attitudes and subjective norms together predicted the intent to purchase familiar cheeses better (R2=0.54 and 0.58) than for novel cheeses (R2=0.24 and 0.35); thus, the basic TRA model was not as useful in predicting intent to purchase unfamiliar as familiar cheeses. The predictions especially for the novel cheeses were clearly improved by including expected pleasantness ratings in the model. The usefulness of the food neophobia score as an additional predictor was not clearly supported. Attitudes and subjective norms measured before tasting were poor predictors of purchase intents after tasting, which implies the importance of taste and direct product experience in food choice.

Adult↗

PubMed1984

[The spectrophotometric determination of natamycin in cheese].

Derivative spectroscopy was used for quantitative determination of natamycin in cheese. When measuring a methanolic cheese extract against methanol, the second derivative of the UV-spectrum is measured between 340 and 290 nm. The natamycin concentration can be determined by measuring the vertical distance between the minimum at 318 nm and the maximum at 311 nm. Under these conditions the detection limit of natamycin in a pure methanolic solution lies at 20 ng/ml, in cheese extracts at 150 ng/ml. The latter corresponds to a natamycin concentration of 2.5 ppm in the case of a 3 g test sample or 0.03 mg/dm2 in the case of a 25 cm2 cheese surface. The introduction of derivative spectroscopy makes it possible to reduce the interference of cheese substances in the photometric measurements and to increase the sensitivity and selectivity of the detection process. Besides the advantage that work and expenses are reduced - as no pimaricin-free sample has to be extracted from the interior of the cheese - it is also possible to determine natamycin photometrically in cheese, in which it is distributed homogeneously.

Cheese↗

PubMed1977

[Sampling of cheese for aflatoxins (author's transl)].

Due to the greatly differing incidence of molds on cheese and thus the extremely differing amounts of aflatoxin reliable sampling in cheeses is difficult, particularly if only one semi-hard of hard cheese is available. Experiments were undertaken now to sample--hopefully without losses and suitable for commercial application--in order to be able to ascertain the possible aflatoxin content of a cheese. Based on storage results with artificially contaminated Provolone and Tilsit cheeses as a pretest determination of aflatoxins in scrapings from a 100 cm2 surface are is recommended. At high levels (20-30 microgram/kg) the sampling of several borings at different locations on the cheese is necessary. The aflatoxin content on the surface is not constant, a fact which can be explained by biochemical reactions and by migration of aflatoxins into deeper layers. Washing of cheeses seems not to be of any significant influence on the aflatoxin-content.

Aflatoxins↗

PubMed1977

[On the presence and the content of aflatoxin M in commercial cheese samples (author's transl)].

Between May 10 and August 9 1976, a total of 197 commercial cheese samples were tested on their aflatoxin M1 content; 136 samples (69%) were positive. The highest value was at 0.23 mug/kg, the average value of all positive samples was at 0.09 mug/kg. In more than half of the positive samples (54%), only traces of aflatoxin M1 could be detected, 21% contained up to 0.1 mug/kg and 14% more than 0.1 mug/kg. In soft cheese definitely less aflatoxin was found (57% positive samples) than in other cheese varieties (83--85% positive samples). Supplemental feeding of concentrates during spring season and pasture grazing of dairy cows resulted in more respectively less aflatoxin-positive cheese samples. This was especially true in soft cheese. The other cheeses with longer ripening periods showed the same effect, however, less pronounced with a clear lag phase. Inspite of many positive identity reactions on aflatoxin M1, a routine control of cheeses so far cannot be recommended because of the negative results on mass spectrometry.

Aflatoxins↗

PubMed2025

High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality.

PURPOSE: This study aimed to examine the associations between the intake of high- and low-fat fermented dairy (cheese and fermented milk), their proteomic profiles, and mortality risk. METHODS: This cohort study included 25,187 participants (mean age 57.7 years, 60.9% females). Fermented dairy intake was assessed by a modified diet history method. In a random subset of this cohort (n = 4359), we constructed proteomic signatures for fermented dairy intake using 136 candidate plasma proteins. RESULTS: During 23.5 years of follow-up, 9742 participants died. High-fat cheese (> 20% fat) intake was inversely associated with risk of all-cause mortality (HR for an increment of 20 g/day, 0.97; 95% CI, 0.96-0.99, P < 0.001) and cardiovascular disease mortality (HR, 0.96; 95% CI, 0.93-0.99, P = 0.006). Low-fat cheese intake showed an inverse association with all-cause mortality (HR, 0.98; 95% CI, 0.96-1.00, P = 0.047). Low-fat fermented milk intake was inversely associated with all-cause mortality (HR for an increment of 250 g/day, 0.91; 95% CI, 0.85-0.97, P = 0.006), while high-fat fermented milk (> 2.5% fat) showed null association. A total of 42, 26, 0, and 39 proteins were identified for the signature of high-fat cheese, low-fat cheese, high-fat fermented milk, and low-fat fermented milk, respectively. Inverse associations with all-cause mortality were observed for all three signatures with identified proteins. The identified proteins were involved in biological pathways related to immune response and inflammation. CONCLUSION: Our study indicated that consuming high-fat cheese, low-fat cheese, and low-fat fermented milk was linked to survival benefits. Plasma proteins improve our understanding of the health effects of fermented dairy.

Humans↗

PubMed1992

Metabolic response to cottage cheese or egg white protein, with or without glucose, in type II diabetic subjects.

Test meals with 25 g protein in the form of cottage cheese or egg white were given with or without 50 g glucose to male subjects with mild to moderately severe, untreated, type II diabetes. Water was given as a control meal. The glucose, insulin, C-peptide, alpha amino nitrogen (AAN), glucagon, plasma urea nitrogen (PUN), nonesterified fatty acid (NEFA), and triglyceride area responses were determined using the water meal as a baseline. The glucose area responses following ingestion of cottage cheese or egg white were very small compared with those of the glucose meal, and were not significantly different from one another. The serum insulin area response was 3.6-fold greater following ingestion of cottage cheese compared with egg white (309 v 86 pmol/L.h). The simultaneous ingestion of glucose with cottage cheese or egg white protein decreased the glucose area response to glucose by 11% and 20%, respectively. When either protein was ingested with glucose, the insulin area response was greater than the sum of the individual responses, indicating a synergistic effect (glucose alone, 732 pmol/L.h; glucose with cottage cheese, 1,637 pmol/L.h; glucose with egg white, 1,213 pmol/L.h). The C-peptide area response was similar to the insulin area response. The AAN area response was approximately twofold greater following ingestion of cottage cheese compared with egg white. Following ingestion of glucose, it was negative. When protein was ingested with glucose, the AAN area responses were additive. The glucagon area response was similar following ingestion of cottage cheese or egg white protein. Following glucose ingestion, the glucagon area response was negative.(ABSTRACT TRUNCATED AT 250 WORDS)

Aged↗

PubMed1989

Mutagenic activity of various kinds of cheese on the Ames, rec and umu assays.

Some kinds of cheese were found to be mutagenic when some inhibiting substances were removed through extraction with MeOH-H2O and then treated with ion exchange resin. After this procedure, 16 types of commercial cheese out of 45 types tested showed significant mutagenicity on Salmonella typhimurium TA104, TA102 and TA97 without S9 mix. Almost all of these cheese also showed genotoxicity on the rec assay and the umu assay. The appearance of mutagenicity in these cheeses seemed to be related to the type of aging during the production process; most of the cheeses with high potency belonged to the blue mold and Propionibacteria-type cheeses and only a few belonged to the white mold, Lactobacillus-type or fresh-type cheeses. The substances inhibiting mutagenicity were isolated and identified as long-chain fatty acids.

Anions↗

PubMed1996

Fluoride and hard cheese exposure on etched enamel in neck-irradiated patients in situ.

OBJECTIVES: The effect of a fluoride mouth rinse with hard cheese exposure was investigated on rehardening of an etched tooth enamel surface in subjects with radiation-induced hyposalivation in situ. METHODS: Ten patients, six males and four females of mean age 48 years, irradiated with 30 Gy per week for neck and head cancer, volunteered for the present intraoral study. The unstimulated saliva flow rate varied between 0.01 and 0.15 ml min-1. Enamel slabs, approximately 2 mm x 2 mm in size, cut from human molar teeth were embedded in self-curing acrylic resin to fit a microhardness tester. Hardness measurements were carried out on the polished and subsequently etched enamel surface, rinsed for 1 min in the mouth with 10 ml Meridol (GABA INT), containing 0.025% F as amine fluoride and stannous fluoride, and exposed alternatively to mastication of 20 g cheddar cheese for 5 min. RESULTS: Surface erosion of the enamel slabs decreased the mean hardness to a similar degree in all samples. The difference between the mean increased degrees of enamel microhardness following fluoride, fluoride and hard cheese, or repeated fluoride-cheese exposures was significant compared to the etched enamel values. The rate of rehardening derived from a second fluoride-cheese treatment was found to be improved significantly. It seems that the reduced saliva flow in xerostomic patients is sufficient to release bound calcium and phosphate from cheese products. CONCLUSIONS: It is suggested that for xerostomic patients frequent exposures to low-fluoride solutions combined with hard cheese consumption may prevent and remineralize initial demineralization.

Acid Etching, Dental↗