DOCSLIB.ORG

Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology MOHAMMAD ALIZADEH, MANOUCHEHR HAMEDI, and ASGHAR KHOSROSHAHI

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology MOHAMMAD ALIZADEH, MANOUCHEHR HAMEDI, and ASGHAR KHOSROSHAHI JFS S: Sensory and Nutritive Qualities of Food Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology MOHAMMAD ALIZADEH, MANOUCHEHR HAMEDI, AND ASGHAR KHOSROSHAHI ABSTRACT: Response surface methodology was used to evaluate the effects of processing variables, such as ripening time (20 to 60 d), ripening temperature (6 to 10 °C), level of rennet added (1 to 2 g/100 kg milk), and brine concentration (8% to 14%, w/v), on the sensorial quality of Iranian pickled cheese (feta type). Optimiza- tion of sensorial quality was performed by canonical analysis to derive the stationary point. Based on contour plots and canonical analysis, optimum conditions were ripening time 32 d, ripening temperature 8.3 °C, level of rennet added 1.6 g/100 kg of milk, and brine concentration 11%. Predicted sensory score was 20.76 from maxi- mum score of 25. Keywords: pickled cheese, sensorial quality, optimization, response surface methodology Introduction Materials and methods n Iran, pickled cheese is a major item in diet, and consumption Iper capita per annum is about 5.4 kg. At the industrial level, the Cheese making ripening time is about 45 to 90 d (Azarnia 1997). However, there are The brine cheese was manufactured for this study according to trends to reduce this time period for economical reasons. the method used in Iranian cheese-making plants. White brined Pickled cheese, like other types of ripened cheese, requires cheese was prepared from cows’ milk. The milk was standardized to maturation to develop the required sensory properties. In warm cli- a fat content of 2.5%, pasteurized at 72 °C for 15 s, and cooled to 32 mates, it is necessary to preserve cheeses in brine. The specific to 35 °C. CaCl2 was added at a level of 15 g/100 kg of milk followed characteristics of brine cheese develop in the salted water and by the addition of 1% starter culture (Hansen’s Laboratory, Roskil- chemical, physical, and sensorial properties of this type of cheese de, Denmark) 30 min before renneting. Cultures of Streptococcus sal- are controlled by processing and environmental conditions (Abd ivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. El-Salam 1987; Caric 1987; Abou-Donia 1991; Scott 1986). bulgaricus were used as starter. Commercial powdered microbial Pickled cheese–manufacturing plants in Iran work with different rennet (Meito, Sangyo Co., Nagoya, Japan) with milk-clotting activ- levels of processing variables. For example, brine concentration ity of 1 g/100 kg of milk were added at 3 experimental levels (1, 1.5, varies from 8% to 16% w/v, ripening temperature varies from 6 to and 2 g/100 kg milk) to coagulate milk samples. Following coagula- 16 °C, and so on. It is evident that with these conditions, the pro- tion, the curds were cut and then stirred. The curds were pressed duced cheeses will not have uniform quality. The number of factors using weights for 1 h (20 kg weight/30 kg final curd). The curds were that determine sensorial quality of pickled cheeses is so large that then cut to a suitable shape and size and soaked in a sterile brine it is impossible to study all of them simultaneously. (22%, w/v) for 16 h. The curd pieces were then placed in tin cans; Response surface methodology (RSM) is an effective tool regu- brines with 3 different concentrations (8%, 11%, and 14%, w/v) were larly used for studying the separate and interactive effects of sys- added to cover the curds completely and fill cans. The filled cans tem factors on a desired response variable (Hunter 1959). RSM were sealed immediately after brining. The sealed cans were stored currently is the most popular technique in food science for empir- at 3 different ripening temperatures (6, 10, and 14 °C) for 3 different ical optimization studies because of its comprehensive theory, rea- ripening times (20, 40, and 60 d). sonably high efficiency, and simplicity (Arteaga and others 1994). First- or second-order polynomials are the most common model Experimental design functions used to describe RSM (Khuri and Cornell 1987). A 3-level, 4-factor experimental design with 3 replicates at the In this study, we have evaluated the effects of 4 factors, ripen- center point was used (Box and Behnken 1960). The 4 factors (pro- ing temperature, ripening time, the level of rennet added, and cessing variables), levels, and experimental design in coded and brine concentration, on sensorial quality of pickled cheese and uncoded terms are given in Table 1. determine optimum conditions. Sensory evaluation Sensory evaluations of cheese samples were obtained for flavor, MS 20040700 Submitted 10/22/04, Revised 12/30/04, Accepted 2/15/05. Au- body and texture, and odor and appearance by Iran’s standard thors Alizadeh and Khosroshahi are with Food Science and Technology Dept., Faculty of Agriculture, Univ. of Urmia, Urmia, Iran. Author Hamedi 2344-1 (ISIRI 2002) for white pickled cheese. In this sensory system, is with Food Science and Technology Dept., Faculty of Agriculture, Univ. of the product is graded on a 25-point scale as follows: 10 points max- Tehran, Karaj, Iran. Direct inquiries to author Alizadeh imum for flavor (1 = intensive foreign flavors like acid, bitter, soapy, (E-mail: [email protected]). and so on to 10 = special flavor of the Iranian ripened white brine © 2005 Institute of Food Technologists Vol. 70, Nr. 4, 2005—JOURNAL OF FOOD SCIENCE S299 Further reproduction without permission is prohibited Published on Web 4/28/2005 S: Sensory & Nutritive Qualities of Food Optimizing sensorial quality of cheese . Table 1—Box-Behnken design used to evaluate the effects of process variables on sensory score of cheese Rennet added Brine concentration Temperature (°C) (X1) Time (d) (X2) (g/100 kg milk) (X3) (% w/v) (X4) Uncoded Coded Uncoded Coded Uncoded Coded Uncoded Coded Run value value value value value value value value 1 6 –1 20 –1 1.5 0 11 0 2 6 –1 40 0 1 –1 11 0 3 6 –1 40 0 1.5 0 8 –1 4 6 –1 40 0 1.5 0 14 1 5 6 –1 40 0 2 1 11 0 6 6 –1 60 1 1.5 0 11 0 7 10 0 20 –1 1 –1 11 0 8 10 0 20 –1 1.5 0 8 –1 9 10 0 20 –1 1.5 0 14 1 10 10 0 20 –1 2 1 11 0 11 10 0 40 0 1 –1 8 –1 12 10 0 40 0 1 –1 14 1 13 10 0 40 0 1.5 0 11 0 14 10 0 40 0 1.5 0 11 0 15 10 0 40 0 1.5 0 11 0 16 10 0 40 0 2 1 8 –1 17 10 0 40 0 2 1 14 1 18 10 0 60 1 1 –1 11 0 19 10 0 60 1 1.5 0 8 –1 20 10 0 60 1 1.5 0 14 1 21 10 0 60 1 2 1 11 0 22 14 1 20 –1 1.5 0 11 0 23 14 1 40 0 1 –1 11 0 24 14 1 40 0 1.5 0 8 –1 25 14 1 40 0 1.5 0 14 1 26 14 1 40 0 2 1 11 0 27 14 1 60 1 1.5 0 11 0 cheese with no foreign flavor); 5 points maximum for body and tex- ture (1 = very soft or hard or sticky to 5 = continuous body, not very soft or hard); 5 points maximum for odor (1 = intensive foreign fla- vors like pungent, malty, or rancid to 5 = special flavor of the Iranian ␤ ␤ ␤ ␤ ripened white brine cheese with no perceptible foreign odors); and where Y is response (sensory score), 0, i, ii, and ij are constant 5 points maximum for appearance (1 = moldy, very porous with large coefficients, and xi is the uncoded independent variable. Pareto pores, and yellow color to 5 = uniform and nonporous with white chart and contour plots were created using Statistica version 6.0 color). Samples of white, brined cheese were cut into pieces about (Statsoft, Tulsa, Okla., U.S.A.). 3 ×times/ 3 × 2 cm in size and placed on white plates coded with three-digit random numbers. The cut samples were tempered by Results and Discussion holding at ambient temperature (20 ± 2 °C) and then presented to fter statistical analysis of data, the second-order polynomial the panelists in a random order for testing. Water was provided for Aequation is given below: mouth washing between samples. The cheeses were evaluated organoleptically after 20, 40, and 60 d of ripening by 5 experienced panelists according to a scoring card (Bodyfelt and others 1988). Panelists were familiar with feta cheese and were trained by exposure to the different commercial where Y is sensory score and x , x x , and x are ripening tempera- white brine cheese samples and a practice session was held 1 d 1 2, 3 4 ture, ripening time, rennet added, and brine concentration, respec- before the regular evaluation sessions. Each of the panelists eval- tively. uated each experimental sample, and in each session, 3 samples With the lack of fit test, the analysis of variance (Table 2) showed were given to each of the panelists. that the model appeared to be adequate, with no significant lack of The total score was obtained by adding the scores for the 4 sen- fit (P = 0.271) and with a satisfactory R2 (0.915). S: Sensory & Nutritive Qualities of Food sory attributes.
Load more

Recommended publications
  • White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
    applied sciences Article White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain Stavros Plessas 1,* , Vasillios Ganatsios 2 , Ioanna Mantzourani 1 and Loulouda Bosnea 3 1 Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; [email protected] 2 Department of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, Greece; [email protected] 3 Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization ‘DIMITRA’, Katsikas, 45221 Ioannina, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-2552041141; Fax: +30-255204141 Featured Application: Novel functional dairy product. Abstract: The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf Citation: Plessas, S.; Ganatsios, V.; life of white brined cheese were investigated, including microbial populations, physicochemical Mantzourani, I.; Bosnea, L. White characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese Brined Cheese Production by production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g Incorporation of a Traditional of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around Milk-Cereal Prebiotic Matrix with a 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture.
    [Show full text]
  • Manufacture of Reduced Fat White-Brined Cheese with the Addition of Β-Glucans Biobased Polysaccharides As Textural Properties Improvements
    polymers Article Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements Efthymia Kondyli 1,*, Eleni C. Pappa 1 , Alexandra Kremmyda 2, Dimitris Arapoglou 3, Maria Metafa 3, Christos Eliopoulos 3 and Cleanthes Israilides 3 1 Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, Greece; [email protected] 2 Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK; [email protected] 3 Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greece; [email protected] (D.A.); [email protected] (M.M.); [email protected] (C.E.); [email protected] (C.I.) * Correspondence: kondyliefi@gmail.com; Tel.: +30-265-109-4780 Received: 17 September 2020; Accepted: 6 November 2020; Published: 10 November 2020 Abstract: β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study.
    [Show full text]
  • Flavor Description and Classification of Selected Natural Cheeses Delores H
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
    [Show full text]
  • 18º Curso De Mestrado Em Saúde Pública 2015-2017 Saturated Fat
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Científico do Instituto Nacional de Saúde 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Jennifer Marie Tretter Ferreira September, 2017 i “An ounce of prevention is worth a pound of cure” Benjamin Franklin ii iii 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Dissertation submitted to meet the requisites required to obtain a Master's Degree in Public Health, carried out under the scientific guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. September, 2017 iv v Special thanks to the availability and guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. For patiently answering questions, explaining processes and always directing me on the correct path. You both have been amazing mentors. A special thanks as well to Dr. Isabel Andrade. You have been a wealth of knowledge and relief on the technical side of writing. This thesis is dedicated to: Edgar for always supporting my goals and life ambitions André and Daniel, my two continual motivations to pursue the best in life Manuela and Agnelo for their availability and kindness to help pick up wherever I could not Mom and Dad for the constant moral and monetary support throughout my life and this process vi vii TABLE OF CONTENTS Acknowledgments...........................................................................................................vi
    [Show full text]
  • Irish Farmhouse Cheeses
    YOUR GUIDE TO Irish Farmhouse Cheeses Growing the success of Irish food & horticulture www.bordbia.ie Foreword Irish farmhouse cheese plays a fundamental role in the growth and development of Ireland’s artisan dairy sector. From its beginnings over thirty years ago, the sector has grown to encompass 47 producers and over 127 individual cheese types. The sheer breadth of cheese produced signifies the innovation and ingenuity this group of entrepreneurs has to offer. Research conducted by Bord Bia in 2010 identifies opportunities for farmhouse cheese on the domestic and export markets. Even in the toughest trading environments, farmhouse cheese fulfils specific consumer needs. Throughout our research programme for farmhouse cheese, we have uncovered drivers of brand choice, market segmentation, and consumer purchase processes. The purpose of this guide is to give you information on the cheeses and cheesemakers our artisan sector has to offer. Incorporating these products into your product portfolio will not only enhance your range; it will provide a basis from which consumers will identify your retail or foodservice credentials. Our strategy to assist small businesses is delivered through our Bord Bia Vantage platform. We encourage you to visit our relaunched site, www.bordbiavantage.ie, to see what’s on offer and find out more about our other small food business sectors. Your Guide to Irish Farmhouse Cheese First published in 2010 by Bord Bia Aidan Cotter 1st Edition Copyright © Bord Bia Chief Executive Bord Bia All rights reserved. The purpose of this guide is to provide a comprehensive catalogue of Irish farmhouse cheesemakers and their extensive range of cheese products.
    [Show full text]
  • My European Recipe Book
    My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes.
    [Show full text]
  • Each Cold Starter £4.50 Each Hot Meze £5.50 Meze
    PLEASE CHECK IN ONLINE TOUCH-LESS MENU Olives N’ Meze. 131 Clapham High St, London SW4 7SS Bookings & Inquiries: 020 3583 7790 Online: www.olivesandmeze.co.uk Natural Food, Friendly Dining All our dishes are prepared in a kitchen where nuts, gluten and other allergens are present, therefore we cannot guarantee any dish is completely free from allergens due to risk of cross contamination. Detailed allergen information is available upon request. If you have a food allergy, intolerance or sensitivity please ask your waiter before placing your order and they will help you with your choice. Bread & Olives Home made Turkish Bread £2.00 Ciabatta Bread £2.50 Gluten Free Toast £2.50 Mixed Olives £2.95 EACH COLD STARTER £4.50 EACH HOT MEZE £5.50 All cold meze served with home made bread GRILLED HALLOUMI (well known Greek cheese) Popular Grilled Semi Hard Unripened & Brined Cheese Served with Salad Garnish. HUMMUS (is a Levantine dip) Popular Made from Chickpeas, Tahini, Confit Garlic, Olive Oil and FALAFEL (is a Middle East starter) Popular Lemon Juice. Golden-Fried Vegetarian Patties made from Chickpeas, Sesame Seeds, Parsley, Sweet Potato, Spices. Served with Hummus Tahini Sauce and pickles. BEETROOT & FETA (well known Greek starter) HUMMUS LAMB (is a Levantine starter) Beetroot, Red Cabbage, Coriander, Garlic and Pan Seared Lamb on a bed of Hummus Served with Olive Oil, with Feta Cheese Topping. Pine Nuts, Parsley and Olive Oil. (10% sales goes to Battersea Dogs and Cats Home) MUMMYS AUBERGINE (my mum style roast aubergine) Tahini Roasted Aubergine, Confit Garlic Yogurt, Chilli, Parsley and Butter Dressing, Pomegranate Seeds, Pine Nuts.
    [Show full text]
  • Effect of Different Brine Concentrations and Ripening Period on Some Quality Properties of Turkish White Pickled Cheese
    African Journal of Biotechnology Vol. 10(56), pp. 11925-11931, 26 September, 2011 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB11.647 ISSN 1684–5315 © 2011 Academic Journals Full Length Research Paper Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese Ihsan Bakirci, Arzu Kavaz and Emine Macit 1Department of Food Engineering, Agricultural Faculty, Atatürk University, TR-25240, Erzurum, Turkey. Accepted 25 May, 2011 The aim of this study was to determine the effects of different brine concentrations on some properties of Turkish white cheese. Cheeses made from pasteurized milk (65°C for 30 min) were ripened in 11, 14 and 17 g 100 ml-1 NaCl for 90 days at 7±1°C. Some physicochemical and biochemical analyses were carried out during storage time. The effects of brine concentrations on total solids, protein, ash, salt, pH, and WSN values were found to be significant (P<0.05). On the contrary, fat, lipolysis, TCA-SN and PTA-SN values of the cheese samples were not significantly affected by the brine concentrations used. On the other hand, the values of protein, ash, salt, pH, lipolysis, WSN, TCA-SN and PTA-SN of the experimental cheeses were significantly (P<0.05, P<0.01) affected by storage time, while the effect of storage period on total solids and fat contents was found to be insignificant (P>0.05). Key words: Turkish white cheese, brine salting, ripening, lipolysis, proteolysis. INTRODUCTION Turkish white pickled cheese is the most popular cheese ripened soft cheese that is maturated in brine to develop variety in Turkey, and this cheese is traditionally manu- the desired textural and taste/flavor properties (Celik et factured from cow, ewe and goat's milk or their mixtures al., 2005).
    [Show full text]
  • Mountain Cheeses Jams and Preserves Spirits and Wine
    The Presidium established an association of sound. Škripavac is made with milk from the Jams and Preserves Croatia 12 laborious process. The vegetables are first promote the island’s natural resources, espe- surroundings give the wine unique aromatic producers who adopted a production protocol Busha (Buša) cow, a small, hearty indigenous Dubrovnik Bitter Orange Marmalade roasted for a long time in the oven then cooled cially the pristine maquis, vast expanses of ju- notes, famous around the world. Sadly, the in order to obtain a recognizable, high-quality breed of cattle, which produces a high qual- The wealth of diversity in the region’s un- Producers slowly so that the seeds and skin can be re- niper, sage, rosemary and thyme. wine’s fame has led to arrival of industrial, stan- product. Its aims include the preservation of ity milk with a high percentage of fat. To date, spoiled forests and meadows, plus centuries of Bitter oranges have been cultivated in Dubro- moved by hand. Leskovac, in the heart of Ser- Production area Unije Island dardized viticulture, driven solely by profit and three native breeds, the Pramenka sheep and there is only one young producer who, with history of fruit-growing, have made the Balkans vnik, in southern Dalmatia, for centuries. bia, is renowned for the quality of its meat, Coordinator Robert Nikolic 21 with little connection to the local area. A few 4 Gatacka and Busa cows. courage, is still breeding this ancestral breed a true treasure trove of jams, compotes and Every garden has at least one tree of this native particularly a type of hamburger called pljes- tel.
    [Show full text]
  • Microbiological Quality Evaluation of Various Types of Traditional Romanian Cheese Through Advanced Methods
    Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods 1 1* 1 1 2 Alexandra TĂBĂRAN1 , Sorin Daniel DAN , Oana REGET , Darius Victor CORDEA Alina MĂGDAŞ , Marian MIHAIU 1 Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine,2 Faculty of Veterinary Medicine, 3-5 Mănăştur Street, 400372, Cluj Napoca, Romania National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj Napoca, Romania [email protected] Bulletin UASVM Veterinary Medicine 73(2) / 2016, Print ISSN 1843-5270; Electronic ISSN 1843-5378 DOI:10.15835/buasvmcn-vm: 12321 Abstract Salmonella Escherichia coli Staphylococcus aureus Raw milk represents a nutritive environment for a number of pathogens, like spp., O157: H7, etc. This fact can cause a serious of foodborne outbreaks associated to the consumption of contaminated milk and derivate products. The traditional processing of raw milk in poor hygiene conditions can pose a serious microbiological risk. The study aimed at evaluating the incidence of pathogen bacteria in ripened traditional cheese by advanced biochemical and molecular methods in order to reveal the possible risk of consumerE. exposure. coli The study was applied on 150 samples of ripened cheese from the following types: saltedE. coli telemeStaphylococcus cheese and „Burduf” aureus cheese and „Năsal” cheese. The traditional teleme cheese presented an average value of the total count in betweenStaphylococcus 11.06±0.52-38.33±2.76 aureus CFU/g. The risk represented by the presence of and is low within the first steps of ripening, being absent after 28 months of ripening in the teleme cheese samples.
    [Show full text]
  • Twin Pines Activity Kit
    Twin Pines Activity Kit We hope our fifth‘ Packet of Fun’ will give you an extra challenge to keep the mind busy. Hang in there! We’ll pull through this together! “Enhancing the quality of life for the community.” WOULD YOU LIKE TO STOP RECEIVING THIS KIT? CALL 595-7444. 1 LATEST NEWS Many of you have asked- “When is the Center going to reopen?” As we look into the future, we realize that we will have to think about ways to reopen in the best way possible to keep our senior community, the population with the highest risk of infection, safe. This will Be determined by state and local guidelines. Health and safety protocols will be in place, including wearing face coverings and social distancing. The date of reopening is still to be determined. When we do reopen, keep in mind: • To limit exposure and the amount of people in a confined space, no drop-ins to the Center will be permitted, and you may be asked to go home if the Center has exceeded the amount of safe space between folks. • Only the most essential activities will open first, and people will have to sign up in advance to participate in them. • The Patio will be reserved for scheduled activities as well. BOREDOM BUSTERS Has the Shelter in place left you feeling bored? Are you getting tired of reading and watching tele- vision? Are you eating your way through boredom with salty snacks and sweet treats? Don’t eat your way through boredom; beat boredom! Here are some BOREDOM BUSTERS for you to try.
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]