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Search Results: 1 - 10 of 2679 matches for " soft cheese "
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Cream cheese products: A review
Chanokphat Phadungath
Songklanakarin Journal of Science and Technology , 2005,
Abstract: Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition. These are double-cream cheese with at least 9-11% fat content in the initial mix, and single-cream cheese with 4.5-5% fat content in initial mix. Cream cheese was first made by using the cooked-curd method, which was developed in the early twenties, and the cold-pack and hot-pack methods were developed, and are still used at present. The products with high quality should have a uniform white to light cream color with a lightly lactic acid and cultured diacetyl flavor and aroma. The texture of the products should be smooth without lumps, grittiness, or any indication of cracking and wheying off, and with the ability to spread at room temperature.
Capacidad de formación de biopelículas de cepas de Listeria monocytogenes aisladas a partir de queso tierno de origen costarricense
Carrillo Zeledón,Gabriela; Redondo Solano,Mauricio; Arias Echandi,María Laura;
Archivos Latinoamericanos de Nutrición , 2010,
Abstract: listeria monocytogenes is a bacteria associated with the production of severe infectious disease in human being, but also with the formation of biofilms in different surfaces related to the food production environment. biofilm represents a serious problem in food industry, since it is a constant and important contamination source and also, bacteria present in it have an increased resistance towards physical and chemical agents of common use. the capacity of biofilm formation of l. monocytogenes strains previously isolated from soft cheese samples from costa rica was studied under different temperature and culture conditions. the microplate technique was performed using different culture media (bhib, tsb 1:20 and cheese serum) and at different incubation temperatures (refrigeration, environmental and 35oc). biofilm formation capacity was classified according to the optical density obtained at 620nm. none of the strains evaluated was classified as strong biofilm former under any of the variables studied, nevertheless, weak and moderate formers were detected. the results obtained show the influence of the nutrient content of the culture media used over biofilm formation; bhib was the only culture media that allowed the expression of moderate biofilm forms, contrary to cheese serum that did not promote biofilm production. biofilm formation is a multifactorial process, where adsorption level depends on several variables and its study must be promoted in order to develop methodologies that allow its reduction or elimination, so food industries may offer safe food products to consumers.
Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique
Kamal Awad Abdel Razig,Nagla Ali Ahmed Babiker
Pakistan Journal of Nutrition , 2009,
Abstract: The chemical and microbiological properties of Sudanese white soft cheese made by direct acidification technique were investigated. Three kinds of acidulant, namely lemon, orange and grapefruit juices were used to assess some quantitative and qualitative properties of white soft cheese. The parameters evaluated included yield of cheese, physicochemical composition and microbiological analyses. Cheese made by the use of lemon juice recorded the highest yield (18.5%), but values of 16.0 and 14.8% were obtained for orange and grapefruit juices, respectively. Both kinds of acidulants and storage period imparted negative effects by causing highest loss of weight (28.35%), using lemon juice; lowest (25.79%) in case of grapefruit. The loss of weight (27.03%) accounted for orange juice occurred at an intermediate position. Storage period significantly (p<0.05) caused loss of weight that showed a trend of gradual increase until the end of the storage period, being the lowest (26.40%) after 15 days and highest (38.23%) after 60 days. The total solids recorded 53.32, 51.70 and 49.48%, for lemon, orange and grapefruit juices, respectively. Similarly, the storage period caused significant (p<0.05) and consistent increase as the storage period progressed. The protein content indicated significant amount being 22.91, 22.51 and 22.10%; for lemon, orange and grapefruit and interrupted by decrease after 45 days of storage, before that a steady increase was attained. Significant increase in the fat content occurred at highest level (23.82%) when lemon juice was used but 22.10 and 20.08% were recorded for orange and grapefruit. The significantly enhanced fat concentration occurred from 19.38% at the beginning to 23.77% once the time elapsed after 60 days. The orange and grapefruit juices had similar leftover ash content lower than that obtained from lemon. The ash content increased with time until the end of the storage period. The highest pH-value (3.74) was recorded by adding grapefruit juice; other values got less 3.48 and 3.28 for orange and lemon, respectively. The storage period has given the highest pH-value (5.20) at the beginning and lowest (2.73) at the end. The total bacterial count decreased during storage of the three types of cheese, while the coliform, yeast and mould and Staphylococcus aureus recorded nil in all cheese samples during storage.
Effect of Nigella sativa (seed and oil) on the bacteriological quality of soft white cheese
S. D. Alsawaf,H. S. Alnaemi
Iraqi Journal of Veterinary Sciences , 2011,
Abstract: The effect of Nigella sativa seed (1% and 3%) and oil (0.3% and 1%) on some food poisoning and pathogenic bacteria as well as on the total bacterial count TBC (cfu/g) in soft white cheese prepared from raw ewe's milk and labratory pasteurized ewe's milk inoculated with Staphylococcus aureus, Brucella melitensis and Escherichia coli at a concentration of 1×106 cfu/ml were carried out. Cheese samples were examined for bacterial count at: zero, 2nd, 4th and 6th days of storage at refrigerator temp. Results showed that there was Significant decrease (P<0.05) in TBC, Staphylococcus aureus, Brucella melitensis and Escherichia coli count in cheese samples treated with N. sativa seed (1% and 3%) and oil (0.3% and 1%) with pronounced concentration dependent inhibition in contrast to control cheese samples which exerted significant increase in bacterial counts as it reached 2.8×107, 2.95×106, 2.22×106 and 2.885×106 cfu/g for TBC, Staph. aureus, Br. melitensis and E. coli respectively at the 6th day of storage at refrigerator temp. N. sativa oil (0.3% and 1%) was significantly more affective (P<0.05) as antibacterial agent than seed (1% and 3%) respectively. No significant differences (P<0.05) in the susceptibility of Staph. aureus, Br.melitensis and E. coli to the antibacterial effect of N. sativa seed (1% and 3%) and oil (0.3% and 1%) were observed in treated soft white cheese.
Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda)
Mohamed Osman Mohamed Abdalla,El Imam Hassan Sulieman Mohammed
Pakistan Journal of Nutrition , 2010,
Abstract: This study was carried out to evaluate the microbial and sensory characteristics of cooked low salt white soft cheese during storage. Low salt cheese was made from pasteurized (72oC/1 min) cow’s milk. After complete coagulation, the curd was cooked at 35oC for 30 min. Cheese was preserved in 2% brine solution for 48 h and then transferred to plastic bags and stored in the refrigerator at 4oC for 60 days. Microbiological examination as well as sensory characteristics was carried out at 1, 20, 40 and 60 day intervals. The results indicated that, during storage period the total viable bacteria count did not show significant change, while psychrotrophic bacteria and yeasts and moulds counts significantly increased throughout storage period. Storage period did not significantly affect the colour, while the flavour, taste, body, saltiness and overall acceptability were significantly affected by the storage period.
Study of the Effect of Processing on the Chemical Quality of Soft Unripened Cheese Made from Camel Milk
Saima Inayat,Muhammad Akbar Arain,M. Khaskheli,Alamdar Hussain Malik
Pakistan Journal of Nutrition , 2003,
Abstract: This study was carried out to produce and observe the effect of processing on the chemical quality of soft unripened cheese made from skimmed camel milk. Soft unripened cheese from camel milk was prepared by using conventional cheese-making methodology, a mesophilic starter culture, CaCl2 and a calf rennet. A total of five experiments were included in the present investigation. While cheese from buffalo milk was kept as a control. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Cheese was prepared and analyzed for their physico-chemical properties. As a consequence of processing treatments during manufacturing of soft unripened cheese, the average concentration (on DMB) of fat, ash and chlorides of skimmed camel milk were slightly decreased (i.e. from 3.62 ± 0.93 to 2.96 ± 0.62%, 11.79 ± 0.94 to 7.30 ± 0.55% and 3.18 ± 0.15 to 2.29 ± 0.26%, respectively). While, total protein and casein contents were significantly increased (i.e. 44.72 ± 4.48 to 78.88 ± 1.64% and 21.17 ± 1.31 to 59.56 ± 2.60%, respectively) because during manufacturing of cheese drainage of whey liquid and dissolved particles which contains lactose, minerals and chlorides. While rest of the mass contain higher percentage of undissolved particles (total protein particularly casein content)
Effects of Packaging, Treatments, and Storage Conditions on the Survivability of Aerobes and Anaerobes in Vacuum Packaged ‘Wara’ a Soft White Cheese
Victoria O. Adetunji
Advance Journal of Food Science and Technology , 2011,
Abstract: This study assessed total aerobes and anaerobes in vacuum packaged ‘wara’ a West African soft white cheese processed with lemon juice as coagulant. The cheese was treated with Carica papaya (Vcpc), Terminalia cattapa (Vtcc) crude extracts, nisin (Vnc), and the combination of these three treatments (V+3) and stored at 15 and 28oC for a three weeks storage period. The total aerobes and anaerobes were suppressed to an undetectable level (<1.00 logcfu/mL) in Vcpc at 15oC in the first week of storage. In Vtcc the total aerobes which was initially 6.24 logcfu/mL in the first week of storage was suppressed to 3.16 log cfu/mL by the 3rd week of storage. Inhibition of microbes was not apparent in Vnc and V+3. Significant differences occurred in the microbial count at the two storage temperatures and storage weeks (p<0.05). It can therefore be concluded from this work that Vacuum packaging and addition of crude extracts (Carica papaya, Terminalia cattapa) in soft cheese storage can suppress total aerobes and anaerobes) Therefore their use in extension of the shelf-life of soft cheese is recommended.
Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese
WINIATI PUDJI RAHAYU,FERI KUSNANDAR,WIDYA EKA PRAYITNO
Microbiology Indonesia , 2011, DOI: 10.5454/mi.5.4.1
Abstract: The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the stability of viable starter lactic acid bacteria cultures (Lactobacillus acidophilus FNCC-0051 and L. casei FNCC-0090) during storage of goat milk soft cheese. Three batches of goat milk soft cheeses were produced with different starter cultures L. acidophilus FNCC-0051 (5.0 x 106 cfu mL-1); L. casei FNCC-0090 (5.0 x 106 cfu mL-1); and the mixture of L. acidophilus FNCC-0051 (2.5 x 106 cfu mL-1) and L. casei FNCC-0090 (2.5 x 106 cfu mL-1). The goat milk cheeses had white color and soft. The viable lactic acid bacteria in the goat milk soft cheese reached 109 cfu g-1, which was stable for 8 weeks at 5 °C. Panelists liked goat milk soft cheeses, especially in term of its aroma. The specific aroma produced could mask the disliked goaty smell.
Production optimization of probiotic soft cheese made from goat's and cow's milk
Ida Drgali?,Ljubica Tratnik,Rajka Bo?ani?,Sandra Koruga
Mljekarstvo , 2006,
Abstract: The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers.
Estudo da vida útil de queijo Minas
Sangaletti, Naiane;Porto, Ernani;Brazaca, Solange Guidolin Canniatti;Yagasaki, Cintia Akemi;Dea, Rebeca Camacho Dalla;Silva, Mariana Vieira da;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000200004
Abstract: the shelf life of the minas fresh cheese was evaluated during 30 days of storage at 4 °c through microbiological and physical-chemical analyses. three lots (a, b, and c) of the same brand and from the same dairy were analyzed on days 1, 10, 20, and 30 after production. the counting of the colonies of psicrotrophic microorganisms, lypolitics, proteolytics, lactic acid bacteria and mesophilic bacteria showed a continuous growth reaching 8.50, 8.04, 8.30, 6.05 and 7.7 log ufc.g-1, respectively. the escherichia coli colony grew in one of the lots studied, and staphylococcus coagulase + and salmonella were not detected. in the same period, there was reduction of ph (0.81) and the increase of the lactic acid (0.026%). no cheese fat decrease was observed (21.5%) although the amount of free fat acid increased in 0.22 mg koh/g of fat. the protein varied from 21.30% to 22.10%, which is not a significant difference. the proteolysis extension index increased 3% every 10 days. on the 30th day, the sample of the lot c proved improper for the consumption with 1.7 x 104 nmp.g-1 de e. coli.
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