Cheese (Condiments) — Ingredient · Foodgeist

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Cheese (Condiments) — Ingredient · Foodgeist

Safety thresholds

nisin → improves → Minas Frescal cheese safety

concentration: 400, 500 IU·mL(-1)

“Nisin showed potential to be used as an additional, important hurdle to improve Minas Frescal cheese safety, without replacing good manufacturing practices.”

O124 Escherichia coli → isolated from → cheese and stools of nine ill individuals

“An O124 Escherichia coli was isolated from the cheese and from the stools of nine ill individuals.”

raw milk and soft cheese → presented → high counts of mesophilic aerobes, total coliforms, and LAB

“The samples presented high counts of mesophilic aerobes, total coliforms, and LAB”

raw milk and soft cheese → absence of → Salmonella spp. and L. monocytogenes

“an absence of Salmonella spp. and L. monocytogenes”

raw milk and soft cheese → observed → low levels of CPS and E. coli

“Low levels of CPS and E. coli were observed”

Staphylococcus aureus → can grow and produce enterotoxin A → during Camembert-type cheese production

ripening period: 41 daysinitial inoculum: 10(3)-10(6) cfu ml-1

“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”

soy cream cheeses → are stable against → syneresis and oil separation

storage: 20 days

“They were also stable against syneresis and oil separation over storage of 20 days”

raw milk cheeses → associated with → health risks

“The large number of STEC strains recovered from the cheese samples evaluated in this study emphasizes the health risks associated with raw milk cheeses.”

potentially pathogenic bacteria → survive → Swiss hard and semihard cheeses

time: 1 week after fabricationexception: Listeria monocytogenes

“The results show that hard cheeses are hygienically safe; 1 wk after fabrication, the inoculated pathogens (Aeromonas hydrophila. Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica) could no longer be detected.”

β-lactams and erythromycin residues → become undetectable → cheese

time: 30 d of ripening

“β-lactams and erythromycin residues were not detectable after 30 d of ripening”

What science says

flavor pairing evidence

“For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.”

blue mould cheese → affects → perceived flavors and acidity of white wines

Perceived flavour changes in white wine after tasting blue mould cheese DOI →2002DOI

technique parameter

“Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production.”

Zlatar cheese → can be used as a source → strains for the preparation of potential starter cultures

Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese DOI →2007DOI

technique parameter

“HPH treatment of milk induced a significant increase of the cheese yield; moreover, it affected the microbial ecology of both curd and cheese.”

high pressure homogenisation → affected → microbial ecology of both curd and cheese

Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipoly...DOI →2006DOI

technique parameter

“The estimated G′ of fat particle (G f ′) was larger than that of gel matrix (G m ′) at 10, 15 and 20C, corresponding to a reinforcing effect of fat on cheese G′. However, G f ′ decreased at a faster rate than G m ′ with increasing temperature, resulting in a weakening effect at 25C.”

fat particles → affect → storage modulus (G′) of Cheddar cheese

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VA...DOI →2011DOI

technique parameter

“The estimated G′ of fat particle (G f ′) was larger than that of gel matrix (G m ′) at 10, 15 and 20C, corresponding to a reinforcing effect of fat on cheese G′. However, G f ′ decreased at a faster rate than G m ′ with increasing temperature, resulting in a weakening effect at 25C.”

gel matrix → affect → storage modulus (G′) of Cheddar cheese

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VA...DOI →2011DOI