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Technology of Cheesemaking
P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition Edited by Barry A. Law R&D Consultant to the Dairy Industry Victoria, Australia and A.Y. Tamime Consultant in Dairy Science and Technology Ayr, UK A John Wiley & Sons, Ltd., Publication iii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm iii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition i P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry, from practitioners to technologists, working in both traditional and modern large-scale dairy operations. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P. O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Other volumes in the Society of Dairy Technology book series: Probiotic Dairy Products (ISBN 978 1 4051 2124 8) Fermented Milks (ISBN 978 0 6320 6458 8) Brined Cheeses (ISBN 978 1 4051 2460 7) Structure of Dairy Products (ISBN 978 1 4051 2975 6) Cleaning-in-Place (ISBN 978 1 4051 5503 8) Milk Processing and Quality Management (ISBN 978 1 4051 4530 5) Dairy Fats (ISBN 978 1 4051 5090 3) Dairy Powders and Concentrated Products (978 1 4051 5764 3) ii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition Edited by Barry A. -
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. -
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. -
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. -
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 ..................................................................................................................................... -
Level Two: Member 75 Cheese Profiles Berkswell
LEVEL TWO: MEMBER 75 CHEESE PROFILES BERKSWELL MAKE: Hard HARD SUB MAKE: Cheeses which acidify in the mould POST-MAKE: Wrapped, Rolled or Processed WRAPPED, ROLLED OR Artificial: plastic coating PROCESSED SUB POST- MAKE CONTENTS TYPICAL AGE PROFILES: Four to six months APPROXIMATE SIZE(S): 3kg BRITISH 27 Cornish Yarg 53 Mascarpone GEOGRAPHICAL ORIGIN: Warwickshire, England PROTECTED STATUS: Brand 2 Berkswell FRENCH 54 Provolone SPECIES (AND BREED) Sheep. Friesan and Dorset 3 Caerphilly 28 Banon PDO 55 Ricotta OF MILKING ANIMAL: 4 Cerney Ash 29 Brie de Melun PDO 56 Taleggio PDO RAW/PASTEURISED MILK: Raw sheep’s milk 5 Cottage Cheese 30 Fourme du Cantal PDO IRELAND VEGETARIAN/ANIMAL Animal Rennet 6 Crowdie 31 Chaource PDO 57 Cashel Blue RENNET: 7 Dorset Blue Cheese PGI 32 Comté PDO 58 Coolea COMMONLY N/A (AKA Vinny) 33 Emmentaler AOP 59 Cooleeney ENCOUNTERED Double Gloucester VARIATIONS: 8 34 Fourme d’Ambert PDO 60 Durrus Traditional Ayrshire 9 35 Langres PDO 61 Killeen Dunlop PGI 36 Maroilles PDO 62 Smoked Gubbeen 10 Lanark Blue 37 Munster-Géromé PDO SPAIN THE STORY 11 Traditional Lancashire 38 Ossau-Iraty PDO 63 Cabrales PDO The Fletcher family are stalwarts of the artisan cheese to Manchego, but unlike the Spanish cheese is not 12 Lactobacillus helveticus renaissance in Britain after launching their distinctive pressed. Instead, the curd is shaped using kitchen cultured cheddar 39 Pont-l’Évêque PDO 64 Valdeón PGI sheep’s milk cheese in 1989. Berkswell is made with colanders, giving the final cheese its flying saucer 13 Lincolnshire Poacher 40 Pouligny-Saint-Pierre PDO 65 Queso Fresco raw milk from East Friesian and Dorset breed sheep shape. -
Our Menu with the Participation of Jean Claude AIGUIER, Former Starred Chef Starters Our Starter Specialities
Our Menu with the participation of Jean Claude AIGUIER, former starred chef Starters Our Starter Specialities Chef’s Soup of the Day (La Soupe du jour du Chef) ................................................................................................................... 9,50 Thick vegetable soup, served with cream and grated Gruyere cheese. French onion soup (House special) (La Soupe à l’oignon) ............................................................................................. 9,50 Served with croutons, grated Gruyere cheese and cheese toast. Assorted Vegetable Crudités (Assortiment de crudités) ................................................................................................... 10,50 Assortment of fresh seasonal vegetables (such as white cabbage, red beetroot, celery, cucumbers, carrots, tomatoes, …) The authentic home-made Vosgean Salad (La vraie Salade vosgienne maison) ............................. 13,50 Salad, bacon, potatoes, tomato, egg, onions, croutons Charcuterie board (+3€ set meal) (La Planche de Charcuteries) ..........................................................................................18,50 Assortment of excellent artisan deli meats from our Butcher Bouchée à la Reine de Liézey J-C AIGUIER style (+2€ set meal) ..............................................................................17,50 Puff pastry, creamy poultry soup, poultry quenelles, veal sweetbread, mushroom, and chicken breast Beetroot Carpaccio (Carpaccio de betteraves) ............................................................................................................................... -
Setting of Nutrient Profiles for Accessing Nutrition and Health Claims: Proposals and Arguments
Setting of nutrient profiles for accessing nutrition and health claims: proposals and arguments June 2008 1/83 Scientific coordination Mr Jean-Christophe Boclé, Miss Sabine Houdart and Dr Esther Kalonji, overseen by Professor Irène Margaritis Chair of the working group Professor Ambroise Martin 2/83 CONTENTS Contents................................................................................................................................................... 3 Members of the working group................................................................................................................. 5 List of abbreviations................................................................................................................................. 6 Table of illustrations................................................................................................................................. 7 Report summary ...................................................................................................................................... 8 1 CONTEXT........................................................................................................................................ 9 2 METHOD ....................................................................................................................................... 10 2.1 Working method......................................................................................................................... 10 2.2 General principles .....................................................................................................................