Technology of Cheesemaking
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Biochemistry of Cheese Ripening
Blackwell Publishing, Ltd. SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening PAUL L H McSWEENEY Department of Food and Nutritional Sciences, University College, Cork, Ireland Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose and of lactate and citrate) or secondary (metabolism of fatty acids and of amino acids) events. Residual lactose is metabolized rapidly to lactate during the early stages of ripening. Lactate is an important precursor for a series of reactions including racemization, oxidation or microbial metabolism. Citrate metabolism is of great importance in certain varieties. Lipolysis in cheese is catalysed by lipases from various source, particularly the milk and cheese microflora, and, in varieties where this coagulant is used, by enzymes from rennet paste. Proteolysis is the most complex biochemical event that occurs during ripening and is catalysed by enzymes from residual coagulant, the milk (particularly plasmin) and proteinases and peptidases from lactic acid bacteria and, in certain varieties, other microorganisms that are encouraged to grow in or on the cheese. Secondary reactions lead to the production of volatile flavour compounds and pathways for the production of flavour compounds from fatty acids and amino acids are also reviewed. Keywords Amino acid catabolism, Cheese flavour, Cheese ripening, Citrate metabolism, Lipolysis, Metabolism of fatty acids, Metabolism of lactate, Proteolysis. E-mail: [email protected] The biochemical changes occurring during rip- INTRODUCTION ening may be grouped into primary events that Rennet-coagulated cheeses are ripened for periods include the metabolism of residual lactose and of ranging from about two weeks (e.g. -
(China) 01 Kg 01007Anh0 Lamb Legs,Bone-In
Meat Category Code Description Packing 01006ANH0 LAMB RACKS (CHINA) 01 KG 01007ANH0 LAMB LEGS,BONE-IN (CHINA) 01 KG 01008ANH0 LAMB LEGS,B/LESS (CHINA) 01 KG 01009ANH0 LAMB CARCASE (CHINA) 01 KG 01010ANH0 LAMB LOIN,BONE-IN(CHINA) 01 KG 01006AFS0 LAMB RACK - U.S. 01 KG 01006AUP0 LAMB RACK-FRENCHED (AUST) 01 KG 01006AUP1 LAMB RACK-STANDARD (AUST) 01 KG Frozen Beef 01022DHF0 STEER STRIPLOIN AGED-BRAZILIAN 01 KG 01023DHF0 BEEF RUMP - BRAZILIAN 01 KG 01023DHF1 BEEF PICANHA - BRAZILIAN 01 KG 01027DHF0 BEEF CUBE ROLL-BRAZILIAN 01 KG 01046DHF0 BEEF TRIMMING-BRAZILIAN 01 KG 01047DHF0 BEEF FOREQUARTERS-BRAZILIAN 01 KG 01077DHF0 BEEF TOPSIDE-S/AMERICAN 01 KG 01078DHF0 STEER TENDERLOIN AGED-BRAZILIAN 01 KG 01022ANH0 BEEF STRIPLOIN - CHINA 01 KG 01023ANH0 BEEF RUMP - CHINA 01 KG 01027ANH0 BEEF RIBEYE - CHINA 01 KG 01044ANH0 BEEF CHUCK - CHINA 01 KG 01077ANH0 BEEF TOPSIDE - CHINA 01 KG 01078ANH0 BEEF TENDERLOIN - CHINA 01 KG 01206AFS2 U.S.BEEF RUMP 'D'CUT 01 KG 01201AFS0 U.S.RIBEYE LIP ON-CHOICE (24127) 01 KG 01201AFS9 WAGYU KOBE BEEF RIBEYE 01 KG 01202AFS0 U.S. O.P.RIB -CHOICE 109 (21092) KG 01203AFS0 U.S.TENDERLOIN-TRIMMED (21902) 01 KG 01203AFS8 BEEF TENDERLOIN 'ANGUS' -U.S. 01 KG 01203AFS9 WAGYU KOBE BEEF TENDERLOIN 01 KG 01204AFS1 U.S.STRIPLOIN - CHOICE (21814) KG 01204AFS8 BEEF STRIPLOIN 'ANGUS' -U.S. 01 KG 01204AFS9 WAGYU KOBE BEEF STRIPLOIN 01 KG 01205AFS0 U.S.SHORT RIBS- CH.123A (21230) KG 01205AFS1 U.S.BACK RIBS-CHOICE (21432) 01 KG 01205PMG2 U.S.SHORTLOIN-PRIME 01 KG 01222AFS0 U.S.T-BONE STK 14 OZ - CHOICE KG 01222AFS4 BEEF PORTERHOUSE STEAK(48 -
Microbiological Risk Assessment of Raw Milk Cheese
Microbiological Risk Assessment of Raw Milk Cheese Risk Assessment Microbiology Section December 2009 MICROBIOLOGICAL RISK ASSESSMENT OF RAW MILK CHEESES ii TABLE OF CONTENTS ACKNOWLEDGEMENTS ................................................................................................. VII ABBREVIATIONS ............................................................................................................. VIII 1. EXECUTIVE SUMMARY .................................................................................................. 1 2. BACKGROUND ................................................................................................................... 8 3. PURPOSE AND SCOPE ..................................................................................................... 9 3.1 PURPOSE...................................................................................................................... 9 3.2 SCOPE .......................................................................................................................... 9 3.3 DEFINITION OF RAW MILK CHEESE ............................................................................... 9 3.4 APPROACH ................................................................................................................ 10 3.5 OTHER RAW MILK CHEESE ASSESSMENTS .................................................................. 16 4. INTRODUCTION .............................................................................................................. 18 4.1 CLASSIFICATION -
Holiday Wine and Cheese
2009 Ventana 2008 Hogue Genesis 2006 Château Barreyres 2008 Mastroberardino Gewürztraminer, Monterey, Viognier, Columbia Haut-Médoc cru Aglianico Campania, California Valley, Washington Bourgeois, France Italy Gewürz means "spicy" in German Tasting Notes: Tasting Notes: Tasting Notes: and that is the main characteristic of This wine is a blend of 88% With a ruby red color and hints of With a deep red color, this juicy Gewürztraminer. Traminer means Viognier and 12% Chardonnay purple, this wine has a nose of wine has a lovely sweetness. It Wine Flight "coming from Tramin," which is a and is aged in oak for seven minerals and spice. On the palate, is filled with ripe cherries, dried small city where the grape is from. months. It boasts a flowery this wine tastes of strawberries and herbs and tobacco and its December 7, 2011 Alsatian versions are bone dry, with nose with a hint of citrus. With black cherry with the fresh fruits sweetness spreads out nicely on their spicy character accentuated by pear, apple and citrus flavors, balancing a subtle oakiness. the lingering finish. bracing acidity. German versions this well bodied wine finishes range from dry (kabinett) through with a bit of spice. Food Pairings: Holiday Wine off-dry (spätlese) to sweet (auslese), This wine can be paired with sweeter (beerenauslese) and Food Pairings: aged cheeses such as aged sweetest (eiswein and Try this with Emmentaler, provolone or Parmigiano and Cheese trockenbeerenauslese). Manchego or Ossau-Iraty Reggiano. (Pyrénénes sheep milk cheese). Tasting Notes: @ $15.99 PLCB 32272 Ventana models its Gewürztraminer PLCB 32238 @ $8.99 in the off-dry Alsatian Style. -
Varieties of Cheese
Research Library Bulletins 4000 - Research Publications 1980 Varieties of cheese T A. Morris Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/bulletins Part of the Dairy Science Commons, and the Food Processing Commons Recommended Citation Morris, T A. (1980), Varieties of cheese. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4066. This bulletin is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Bulletins 4000 - by an authorized administrator of Research Library. For more information, please contact [email protected]. CA1 Department of Agriculture, Western Australia. BULLETIN 4066 AGDEX 416/80 Varieties of cheese by T. A. Morris Chief, Division of Dairying and Food Technology VARIETIES OF CHEESE by T. A. Morris Chief, Division of Dairying and Food Technology While Cheddar cheese is by far the main type as far RIPENED CHEESE English speaking countries concerned, it is only as are Cheese ripened by bacteria one of a large number of varieties of cheese which are becoming more universal in production and con- This group includes those cheeses in which most of sumption. In other than English speaking countries the ripening and flavour development is a result of the Cheddar cheese is almost unknown and yet the con- action of bacteria within the cheese. In considering sumption of cheese in some of these countries is very these cheeses it is found that they can be formed into much greater. two sub-groups on the basis of the presence or absence of round holes known as "eyes" in the cheese. -
The Bacterial Flora of Surface-Ripened Cheeses with Special Regard to Coryneforms F Eliskases-Lechner, W Ginzinger
The bacterial flora of surface-ripened cheeses with special regard to coryneforms F Eliskases-Lechner, W Ginzinger To cite this version: F Eliskases-Lechner, W Ginzinger. The bacterial flora of surface-ripened cheeses with special regard to coryneforms. Le Lait, INRA Editions, 1995, 75 (6), pp.571-584. hal-00929460 HAL Id: hal-00929460 https://hal.archives-ouvertes.fr/hal-00929460 Submitted on 1 Jan 1995 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait (1995) 75, 571-584 571 © Elsevier/INRA Original article The bacterial flora of surface-rlpened cheeses with special regard to coryneforms F Eliskases-Lechner, W Ginzinger Bundesanstalt für Alpenlëndiscne Milchwirtschaft, A-6200 Rotholz, Austria (Received 21 March 1995; accepted 20 June 1995) Summary - Randomly-selected Austrian bacterial surface-ripened cheeses were examined for changes in the microbiological composition of the smear. The bacterial counts of the Tilsit cheeses from 14 cheese plants and of 3 types of soft cheeses selected varied fram 1()4 ta 109 cfu/cm2 smear 3 d after manufacture and fram 108 ta 109 cfu/cm2 smear after a ripening period of 3 weeks. The flora tolerated a NaCI content of at least 80 g/kg in the plate count agar. -
High-Throughput DNA Sequencing to Survey Bacterial Histidine and Tyrosine Decarboxylases in Raw Milk Cheeses Daniel J
O’Sullivan et al. BMC Microbiology (2015) 15:266 DOI 10.1186/s12866-015-0596-0 RESEARCH ARTICLE Open Access High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses Daniel J. O’Sullivan1,2, Vincenzo Fallico1, Orla O’Sullivan1, Paul L. H. McSweeney2, Jeremiah J. Sheehan1*, Paul D. Cotter1,3* and Linda Giblin1 Abstract Background: The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties. To facilitate this, a diagnostic approach using degenerate PCR primer pairs that were previously designed to amplify segments of the histidine (hdc) and tyrosine (tdc) decarboxylase gene clusters were employed. In contrast to previous studies in which the decarboxylase genes of specific isolates were studied, in this instance amplifications were performed using total metagenomic DNA extracts. Results: Amplicons were initially cloned to facilitate Sanger sequencing of individual gene fragments to ensure that a variety of hdc and tdc genes were present. Once this was established, high throughput DNA sequencing of these amplicons was performed to provide a more in-depth analysis of the histamine- and tyramine-producing bacteria present in the cheeses. High-throughput sequencing resulted in generation of a total of 1,563,764 sequencing reads and revealed that Lactobacillus curvatus, Enterococcus faecium and E. faecalis were the dominant species with tyramine producing potential, while Lb. buchneri was found to be the dominant species harbouring histaminogenic potential. Commonly used cheese starter bacteria, including Streptococcus thermophilus and Lb. -
Our Tasting Selection
Our tastingSINGAPORE Selection 2017/2018 ourcing actor, importer and exclusive distributor of a portfolio of brands, House of Rum is a reference for Rums and Spirits lovers. Thanks to our close relationship with producers and independent labels & Bottlers, our aim is to offer limited editions and unique products exclusively to the Singa- pore market. Curious and creative, we are driven by our passion for Rums and our desire to constantly bring our clients the latest expressions through our selective partnerships. Loyal to its founding commitments and proud of its entrepre- neurial and human heritage, the House of Rum stands out for its tireless curiosity and unending quest for perfection. Always ready to rise to the challenge and to seize opportunities as they come long, House of Rum has made high standards its credo. Our story starts with a 170-YEAR-OLD TRADITION. The ISAUTIER family distillery, set up in 1845, is Reunion Island’s first industrial-scale factory still in operation. At the crossroads of tradition and modernity, ISAUTIER is the island’s premium rum brand. White rums, Spiced-Flavoured Rums ("Rhums Arrangés"), aged rums: the House of Rum invites you to discover ISAUTIER products, the direct result of ancestral know-how, in true Reunion Island tradition. Spiced & Flavoured Rums “ARRANGÉS” ISAUTIER is the only producer in Reunion Island of this gourmand marriage of traditional rum with spices and tropical fruits. The Arrangés (Spiced-Flavoured Rum) range reveals all the epicurean richness to be found in this land of multitudinous perfumes and colours. From the coffee & vanilla with its savoury finish, to the Vangas- saye (tangerine) and its light fruity tangy notes, all our Arranges are a warm invitation to share a happy moment with the people you like. -
General Agreement on Tariffs and Trade
RESTRICTED MTN/3E/DOC/6/Add,7 GENERAL AGREEMENT ON 17 Octobor. 1974 TARIFFS AND TRADE Special Distribution I Multilateral Trade Negotiations Original: Spanish GROUP 3(e) - BASIC DOCUMENTATION Inventory of Variable Levies and Other Special Charges on Imports Addendum SPAIN A. Remarks From 1963 onwards, "regulating" levies have been prescribed, at weekly intervals, at fixed rates per physical unit for a number of products. The delegation of Spain has submitted the provision published in the Official Gazette of 28 December 1973, setting forth the regulating duties in force at that date and also at 1 January 1974, as well as the provision published in the Official Gazette of 15 March 1974, which shows an amendment concerning products for animal feeding. The following comment was made: "It may be soon that since then, and with the exception of some cheeses, most of the regulating duties are purely symbolic,. being at the rate of 10 to 100 pesetas per metric ton. It should be taken into account, nevertheless, that the list of regulating duties is published weekly in the Official Gazette, and even if the situation described above has been maintained for sone months past, there might be variations in the event of changes in international prices of some products or of raw materials". The preceding notification by Spain was published in document COM.AG/W/68/Add.3, pages 84 and 85. MTN/3E/DOC/6/Add.7 Page 2 B. Regulating duties as set in force on 28 December'1973 (I) and 15 March 1974 (II) I~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I X'Pesetas .per metric ton. -
Cheeses of Germany Allgäuer Bergkäse – Prepared in Allgäu From
Cheeses of Germany Allgäuer Bergkäse – Prepared in Allgäu from unpasteurized cow's milk, it is ripened for a minimum of four months and has a smooth texture. Allgau Emmentaler - Germany's most famous hard cheese. Made of cow's milk. The flavour ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting. Backstein – similar to Limburger, it is processed in a brick shape. Berliner Kuhkäse - a soft cheese with caraway seeds. Made in Germany. Bonifaz – a soft, white mold cheese. Butterkäse – translated as "butter cheese" in German, it is a semi-soft, cow's milk cheese that is moderately popular in Germanic Europe, and occasionally seen throughout the rest of the world. Cambozola – patented and industrially produced for the world market by large German company Champignon in the 1970s. The cheese was invented circa 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as Blue brie. Edelpilzkäse – Edelpilzkäse is a blue-vein cheese. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Pennicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining and its tangy flavor. It is available in 45%, 50%, and 60% fat level. Gaiskasli - Goat's milk cheese that is soft and delicately flavoured. Produced in Germany and Switzerland. Handkäse – a German Protected designation origin (PDO) regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen and all other parts of southern Hesse. -
Agribalyse 3.0 La Base De Donnees Francaise D’Icv Sur L’Agriculture Et L’Alimentation
AGRIBALYSE 3.0 LA BASE DE DONNEES FRANCAISE D’ICV SUR L’AGRICULTURE ET L’ALIMENTATION Rapport méthodologique- Annexes REPORT In partnership with : TABLE OF CONTENTS Annexes ................................................................................................................................................... 6 1 Densité utilisées pour les liquies ...................................................................................................... 6 2 Parts non comestibles – matière première végétale et oeufs .......................................................... 7 3 Mix de consummation de matière premières pour les aliments les plus emblématiques consommés en France, source de données et années ................................................................... 9 4 Poissons et crustacés : proxy utilisés et parts non commestibles ................................................. 13 6 Poissons et crustacés : jeux de données exclus et nouveaux jeux de données ........................... 18 7 Mise à jour des jeux de données pour la viande de bœuf dans ACYVIA – prise en compte des allocations économiques ................................................................................................................ 19 7.1 Identified error ........................................................................................................................... 19 7.2 Updates to datasets in Agribalyse® 3.0 ................................................................................... 19 7.3 Results ..................................................................................................................................... -
Maroilles Fermiers Et Industriels
UNIVERSITÉ LILLE – SCIENCES ET TECHNOLOGIES ECOLE DOCTORALE SCIENCES DE LA MATIÈRE, DU RAYONNEMENT ET DE L’ENVIRONNEMENT (E.D. 104) THÈSE DE DOCTORAT Discipline : Biotechnologies alimentaires, sciences de l'aliment Thèse effectuée à : Institut Charles Viollette (ICV) EA 7394 Présentée et soutenue le 29/05/2018 par Mohamed Menouar Nacef pour l’obtention de grade de Docteur Maroilles fermiers et industriels : quelles sont les différences ? Une approche pluridisciplinaire allant du consommateur aux caractérisations sensorielles, physicochimiques et microbiologiques Devant le jury composé de : Pr. Pascal Dhulster Professeur, Université de Lille Président Pr. Christophe BLECKER Professeur, Agro Bio Tech, Gembloux, Belgique Rapporteur Dr. Florence Husson Maître de conférences-HDR, Agro Sup, Dijon Rapporteur Pr. Catherine Dacremont Professeure, Agro Sup, Dijon Examinatrice Dr. Céline Delbes Chargée de Recherches INRA, Aurillac Examinatrice Pr. Djamel Drider Professeur, Université de Lille Examinateur Dr. Sylvie Chollet Maître de conférences-HDR, ISA, Lille Directrice de thèse Dr. Christophe Flahaut Maître de conférences-HDR, Université d’ Artois Directeur de thèse Remerciements Après ces années de travail et de recherche, voilà que j’arrive à la fin d’un séjour scientifique plein de rebondissements et que je ressens enfin la satisfaction d’un objectif accompli. Cette thèse m’a permis d’acquérir et de développer un savoir qui dépasse de loin l’idée et l’objectif tracé au début de mon séjour. C’est une opportunité qui m’a permis de côtoyer de nombreuses personnes ; certaines ont participé et influencé directement cette thèse avec un grand intérêt et implication et d’autres m’ont soutenu et encouragé physiquement et moralement.