Food Science Commons^™

Evaluation Of Uncertainty For The Determination Of Thiocyanate In Cheese By Inhibited Conductivity Ion Chromatography, Pan Can-Sheng, Zhang Zhi-Zhou, Xia Bing, Zhang Fei, Wu Ping, Wu Ling-Tao

Food and Machinery

Objective: To evaluate the uncertainty of the determination of thiocyanate in cheese by inhibition conductance ion chromatography. Methods: The content of thiocyanate in cheese was determined by inhibition conductance ion chromatography and a mathematical model was established. The source of uncertainty introduced in the process of the experiment was described, and the synthetic uncertainty was calculated for each uncertainty component. Results: The determination of thiocyanate was （10.2±0.56） mg/kg, k=2, p=95%. Conclusion: The uncertainty in the measurement process mainly comes from the concentration of thiocyanate in the test solution, followed by sample recovery and repeatability experiments.

Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Process Cheese is manufactured by grinding, mixing, and heating with agitation one or more of the same varieties of natural cheese with an emulsifying agent to create a cheese with desirable properties. After process cheese is made, it is often sliced or shredded. Some of its properties affect how well it can be sliced or shredded and can lead to loss of material due to cheese sticking to equipment or being too crumbly. The loss of material, called wear behavior can incur significant losses to cheese manufacturing operations. The purpose of this study was to produce process cheese formulations with …

Soft Camel Milk Cheese Effects Of Coagulants And Processing Conditions, Mustapha Mbye

Dissertations

In recent years, camel milk (CM) has been acknowledged for several health benefits, including anti-diabetic, hypoallergic, and other effects. Accordingly, CM may provide a complementary or a healthier alternative to bovine milk (BM). This has led to increased interest in processing CM to products like cheese, yogurt, and powders to extend its shelf-life. However, CM is difficult to coagulate into hard gels, affecting its cheese quality and consumer preference. The current research aimed to investigate the impact of different coagulants (chymosin, Withania coagulans, citric and acetic acid) on CM cheese quality and sensory attributes compared to BM cheese. It …

Is There Such A Thing As The Perfect Macaroni And Cheese?, Sara Luebbers, Tiffany Merkle

2021 Research Posters

Researchers set out to create the perfect Macaroni and Cheese combination. Measuring stretchability, moisture content, as well as cheese combinations. Four paired comparison trials were carried out in a controlled college campus environment. Researchers found that finding the perfect cheese mix is more difficult to accomplish than anticipated.

Observed Defects Of Swiss Cheese Based On The Microbiome Contribution To The Production Of Organic Acids, Vannessa D. Campfield

Boise State University Theses and Dissertations

The United States Department of Agriculture downgrades on the order of 17% of all Swiss cheese produced in the United States due to defects. Many of these defects are related to improper eye formation, number, distribution, or size; leading to an industry loss of over $69 million per annum. The microbiome in Swiss-type cheeses plays a significant role in eye development due to production of organic acids and gaseous emissions contingent on bacterial abundance and phenotype. The relationship between bacteria and the organic acids they produce leading to Swiss cheese defects can be correlated using Next-generation sequencing and high-performance liquid …

Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …

Assessing Growth And Methods Of Decontamination Of Listeria Monocytogenes In Brushes And Brines Used For Production Of Washed-Rind Cheese, Rosalind Grace Neale

Graduate College Dissertations and Theses

Washed-rind, or smear-ripened, cheeses are considered high-risk for contamination with Listeria monocytogenes due to favorable growth conditions on the cheese rind and multiple points for contamination during post-production cheese care and aging. Foodborne illness outbreaks have implicated wash solutions and washing tools as potential vectors for transmission of L. monocytogenes. In order to evaluate the risk posed by the wash solutions and cheese brushes independently, a three-objective study was developed to investigate the growth potential of L. monocytogenes in cheese washing solutions (Objective I) and the transfer potential of L. monocytogenes between wash solution and cheese brush bristles of three …

Bacteriocin Production By Lactic Acid Bacteria (Lab) Isolated From Traditional Cheese, Flutura C. Ajazi, Matthias Ehrmann, Idriz Vehapi, Driton Sylejmani, Afrim Hamidi, Rreze M. Gecaj

UBT International Conference

Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in various ecosystems. They are used ato producea huge variety of fermented foods, they occur in pharmaceutical formulations and as probiotics in functional foods. They can produce a number of antimicrobial metabolites, including organic acids and other organic components, hydrogen peroxide and bacteriocins. The aim of this study was the evaluation of antibacterial activity of LAB isolated during production and maturation of traditional Rugova cheese. Samples for analysis were collected from different points of Rugova region and were transported to the laboratory under constant cooling …

Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear. In this study, the hydrolysis patterns of casein were selectively altered by adding a chymosin inhibitor to the curd/whey mixture during cheese manufacture, by substituting fermentation-produced bovine chymosin (FPBC) with fermentation-produced camel chymosin (FPCC), or by modulating ripening temperature. Moreover, the level of insoluble calcium during ripening was quantified in all cheeses. Addition of a chymosin inhibitor, substitution of FPBC with FPCC, or ripening of cheeses at a consistent low temperature (8 …

An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems, Marie Limoges

Graduate College Dissertations and Theses

This dissertation examined recently issued regulatory standards using cheese and produce as model systems. FDA's 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) E. coli standards on cheese safety, and the extent to which these standards affect domestic and imported cheese commerce, was assessed. Results from FDA's Domestic and Imported Cheese Compliance Program for samples collected between January 1, 2004 and December 31, 2006 were analyzed. Of 3,007 cheese samples tested for non-toxigenic E. coli, 76% (2,300) of samples exceeded 10/g, FDA's target for regulatory activity. In cheese samples containing E. coli levels of 10/g and …

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 10⁰ to 10⁶ colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …

Growth Characteristics Of Lactobacillus Wasatchensis And Its Detection And Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There are numerous challenges encountered during the manufacturing and storage of cheese by both the large-scale and artesian producers. One such challenge has been the formation of late gassy defect, which occurs when gas is produced by certain lactic acid bacteria found in the cheese block during storage and aging over a three month time period. Negative consequences of late gas production are slits and cracks in the cheese block and puffy cheese packaging, which cause significant financial losses for manufacturers along with poor consumer acceptance.

Lactobacillus wasatchensis is one such lactic acid bacterium shown to produce gas during cheese …

Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Chees, Aysha Othman Abdullah Al Katheeri

Theses

In this work, ten Emirati Chami cheese samples were collected and analyzed to determine their chemical composition, texture, rheology, and microbiological properties. Chami cheeses showed large variations in moisture (60.9–84.1%), protein (7.5–14.6%), fat (0.5–7.8%), and ash (3.4–8.0%) contents as well as in pH (3.6–4.4), and water activity (0.977–0.999%). The variation in fat content of samples suggested that extra fat was added; this added fat was either butter or vegetable oil as indicated by the fatty acid composition. The different samples showed peaks of variable size for fat melting. The sodium content in the 10 cheese samples varied from 223–2410 mg/kg, …

Analysis Of Surface Crystals On Soft Washed Rind Cheeses Using Polarized Light Microscopy And Their Effect On The Sensory Perception Of Grittiness, Patrick Polowsky

Graduate College Dissertations and Theses

With the rising popularity of artisanal cheese in the United States, the soft washed rind category has emerged as a fast-growing segment of the marketplace. There is much anecdotal evidence to suggest a common sensorial defect in soft washed rind cheese is a gritty/sandy texture attributed to crystal growth on the rind of these cheeses

A preliminary study was undertaken to develop a set of criteria to visually identify crystals found on soft washed rind cheeses. Single crystal identities were presumptively determined using polarized light microscopy (PLM), and cross-checked using powder x-ray diffractometry (PXRD). Two distinct crystal groupings were determined …

Development And Implementation Of Methods To Study Crystallization In Cheese, Gil Fils Tansman

Graduate College Dissertations and Theses

Dissolved compounds and ions, including mineral elements and products of microbial metabolism, are present in many cheeses in relatively high concentrations. These dissolved substances may precipitate from the aqueous phase of cheese to form sparingly soluble crystals that can impart a crunchy, gritty, or sandy texture on the cheese. In the present work, optical and diffractometric methods were optimized for use with cheese samples to identify crystal phases in several cheese varieties. These techniques, which included powder X-ray diffractometry (PXRD), single crystal X-ray diffractometry (SCXRD), and petrographic microscopy (PM) have traditionally been used on geological specimens that are quite different …

Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen

Department of Food Science and Technology: Dissertations, Theses, and Student Research

A rapid quantitative PCR (qPCR) method was developed for the detection and quantification of fungi that are potentially present in dairy commodities. Genes of interest that were considered and used in the method development were the following: 18S rRNA, actin, beta-tubulin, and elongation factor 1-alpha. The following organisms were screened in this method development: Galactomyces candidus, Debaryomyces hansenii, Yarrowia lipolytica, Penicillium roqueforti, Penicillium verrocosum and Cladosporium cladosporioides. The developed method has a standard curve based on the organism, Galactomyces candidus, and the primers based on the elongation factor 1-alpha gene. Using this yeast and …

Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB) Lactobacillus wasatchensis WDC04 was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using St. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10⁴ cfu/ml. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~10⁹ cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10² cfu/g). As expected, Lactobacillus wasatchensis counts were 3 x 10 …

Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer

Master's Theses

The objectives of this study were: (1) to evaluate consumer acceptance of cheeses varying in fat and sodium levels, (2) to determine if sensitivity to reward and body mass index has an effect on product liking based on fat or salt content, (3) to evaluate the use of FaceReader technology during consumer evaluation and, (4) to determine if consumer’s self-selected, conscious emotions matched with the expressed, subconscious emotions acquired by FaceReader.

Consumer acceptance testing (n=108) was conducted on two medium cheddar cheeses with varying fat levels and two low-moisture part-skim mozzarella cheeses varying in sodium levels. Attributes were measured using …

Measurement Techniques For Steady Shear Viscosity Of Mozzarella-Type Cheeses At High Shear Rates And High Temperature, Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, Graeme Gillies, Matt Golding, Bryony James, Patrick Janssen

Nutrition, Dietetics, and Food Sciences Faculty Publications

While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; wall slip, structural failure during measurement and viscoelastic time dependent effects. Serrated plates were the most successful surface modification at eliminating wall slip. However, even with serrated plates shear banding occurred at higher shear rates. Because of the viscoelastic nature of the cheeses, a time dependent viscous response occurred at shear rates <1 >s−1, requiring longer times to attain steady shear conditions. Prolonged continuous shearing altered the structure of the molten cheeses. The effects of structural change were greatly reduced by …

Knockanore Irish Farmhouse Cheese, Eamonn Lonergan

Pamphlets

No abstract provided.

Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Sliceability is a cheese’s ability to cut cleanly into thin slices, resist breakage or fracture at slices edges, and undergo a high level of bending before breaking. Intuitively, sliceability depends on the chemistry, microstructural, and rheological properties of the casein network. Currently there is no reported scientific research investigating evaluation methods of cheese slice quality, as well as properties that influence a cheese’s ability to slice.

In this study, a method for slice quality evaluation was developed on purchased cheese and performed on commercial cheeses and experimental cheeses manufactured at three different moisture contents (40.6%, 37.0%, and 33.9%). In addition, …

Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ranjeeta Wadhwani in supervision of Dr. D. J. McMahon, has worked on investigating the various strategies to improve three qualities of low-fat cheeses. These three qualities were meltability, color, or feasibilities to incorporate dietary fiber into the low-fat cheese with its simultaneous effect on texture. There has been an ongoing research on improving the quality of low-fat cheese. In our study, low-fat Mozzarella cheese curds of 4 different fat content (1.5, 3.0, 4.5, and 6.0%) were comminuted and externally added with melted butter in the amount to get 6% fat in final cheese for low-fat claim. Addition of melted butter …

Comparative Performance Of Fluorometry And High Performance Liquid Chromatography In The Detection Of Aflatoxin M1 In Two Commercial Cheeses, Gustavo Peña

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Aflatoxin M1 (AFM₁) is frequently found in milk and dairy products. It is a metabolite formed in cows from aflatoxin B1 (AFB₁), contained in animal feeds. In cheese production AFM₁ distributes between curds and whey. In this study, cows were fed 64 µg/AFB₁/d for the high treatment, and 5 µg/AFB₁/d for the low treatment, to obtain milk contaminated with AFM1 over the 0.5 µg/L and under 0.05 µg/L restrictions, respectively. Cheese was manufactured with milk contaminated with AFM₁ at 0.8 and 0.03 ìg/kg by the higher and lower …

The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moisture of the cheese 2-3% …

The Effect Of Exopolysaccharide-Producing Cultures On The Moisture Retention And Functional Properties Of Low Fat Mozzarella Cheese, David B. Perry

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Low fat Mozzarella cheese was made using exopolysaccharide-producing starter cultures consisting of single strains of Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii ssp. bulgaricus MR-1R with or without the addition of mesophilic exopolysaccharide-producing adjunct mixed culture consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris. A control cheese was made using a non-exopolysaccharide-producing starter culture consisting of S. thermophilus TA061 and Lactobacillus helveticus LH100. Cheeses were analyzed for moisture, melt, fat, and protein. Cheeses made with the addition of the mesophilic exopolysaccharide-producing adjunct culture showed significant differences in moisture, but not in melting properties when compared to cheeses …

Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes

Biosystems and Agricultural Engineering Faculty Publications

An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, T_cut = T_max + β₂ S, used two time-based parameters generated from the backscatter profile (T_max and S) and one operator selected parameter, β₂, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …

Influence Of Carbohydrate Starvation On The Culturability And Amino Acid Utilization Of Lactococcus Lactis, Mark R. Stuart

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactococci are widely used in the cheese industry as a starter culture. Starter cultures face carbohydrate starvation due to the absence of a fermentable carbohydrate in the cheese curd after pressing. Starvation leads to a decreased ability to synthesize ATP, generate a proton motive force, and accumulate nutrients necessary to maintain viability. The aim of this work was to investigate the culturability of lactococci grown with and without lactose in a chemically defined medium, and to define the metabolic changes that occur during carbohydrate starvation.

Lactose metabolism provided energy for logarithmic phase growth and greater cell density in L. lactis …

Tryptophan Catabolism By Lactobacillus Spp. : Biochemistry And Implications On Flavor Development In Reduced-Fat Cheddar Cheese, Sanjay Gummalla

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of key flavor compounds. Microbial degradation of tryptophan (Trp) is thought to promote formation of aromatic compounds that impart putrid fecal or unclean flavors in cheese, but pathways for their production have not been established. This study investigated tryptophan catabolism by Lactobacillus casei LC301 and LC202 and Lactobacillus helveticus CNRZ32 and LH212 cheese flavor adjuncts in carbohydrate starvation (pH 6.5, 30 or 37°C, no sugar) and cheese-like conditions (pH 5.2, 4% NaCl, 15°C, no sugar). Enzyme assays of cell-free extracts revealed both species of …

Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.