加点cheese做美食

香蕉芝士饼原料：１片干酪饼，１个切成两半的香蕉，１匙巧克力酱，２盎司搅拌好了的乳酪，１／４匙巧克力刨花片，２个草莓。　制作；干酪饼放在碟子中央固定，一边一半，摆成三角形状。巧克力酱抹在香蕉上，并成锯齿形。大一点的玫瑰花似的乳酪放在香蕉上，然后用巧克力刨花片点缀。最后在第一玫瑰花上放一个草莓即可。鲜番茄香肠长通粉原料：６盎司长通粉，２汤匙橄榄油，１菜匙切碎的大蒜，２盎司香肠、２盎司番茄，１．５盎司干酪，２片用脱脂乳制成的坚硬的意大利干酪，２片黄油面包，４盎司鸡腿肉丁。制作：１、将长通粉在微波炉中加…     

李梦：cheese小姐的疯狂美味

李梦，1米73的个子，纤细的手指，苗条可人的身材，傲人身姿让我怎么也想不到这是一纯吃货。而爱吃却又怎么吃都不胖的她，更是招人嫉妒!还好除了爱吃，她更爱给我们做，每次到她家里，总是跟变戏法似的给我们端来各式甜品，一个个得意之作，让我们咋舌。     

Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity

Development of science-based interventions in raw milk cheese production is challenging due to the large diversity of production procedures and final products. Without an agreed upon categorization scheme, science-based food safety evaluations and validation of preventive controls would have to be completed separately on each individual cheese product, which is not feasible considering the large diversity of products and the typically small scale of production. Thus, a need exists to systematically group raw milk cheeses into logically agreed upon categories to be used for food safety evaluations. This paper proposes and outlines one such categorization scheme that provides for 30 general categories of cheese. As a base for this systematization and categorization of raw milk cheese, we used Table B of the US Food and Drug Administration’s 2013 Food Code, which represents the interaction of pH and water activity for control of vegetative cells and spores in non-heat-treated food. Building on this table, we defined a set of more granular pH and water activity categories to better represent the pH and water activity range of different raw milk cheeses. The resulting categorization scheme was effectively validated using pH and water activity values determined for 273 different cheese samples collected in the marketplace throughout New York State, indicating the distribution of commercially available cheeses among the categories proposed here. This consensus categorization of cheese provides a foundation for a feasible approach to developing science-based solutions to assure compliance of the cheese processors with food safety regulations, such as those required by the US Food Safety Modernization Act. The key purpose of the cheese categorization proposed here is to facilitate product assessment for food safety risks and provide scientifically validated guidance on effective interventions for general cheese categories. Once preventive controls for a given category have been defined, these categories would represent safe havens for cheesemakers, which would allow cheesemakers to safely and legally produce raw milk cheeses that meet appropriate science-based safety requirements (e.g., risk to human health equivalent to pasteurized milk cheeses).     

Sources of enterococci in Idiazábal-type cheese

Enterococci are a ubiquitous group and are natural constituents of the intestinal flora of nearly all animals and humans and can reach high levels in a variety of farmhouse cheeses. The purpose of this study was to determine the origin of the different enterococcal strains present in cheeses at different stages of ripening by typing the enterococci isolated from the raw milk, the cheeses, the cheesemaking environment, and from the faecal matter of the ewes and humans associated with cheese production. The potential presence of vancomycin-resistant enterococci (VRE) at all stages of the process and in the cheeses was also considered. The study was carried out at two separate cheesemaking dairy plants, and samples of the ewes' faeces, the shepherds' and cheesemakers' stools, teat cups, vat, brine, holding tank milk, vat milk, and the cheeses after brining and after 1, 15, and 60 days of ripening were collected. Cheesemaking procedures at the two plants were similar, yet the enterococcal levels and species observed differed at all the sample collection points, though E. faecalis predominated in all the milk and cheese samples. The traceability study performed for the species E. faecalis present at all the sample collection points suggested that the cheesemaker and the cheesemaking equipment were the source of the enterococci in the cheeses, though other possible non-faecal sources remain to be determined. VanC1 and vanC2/C3 enterococcal strains were isolated from the ovine faeces, teat cup, brine, and vat samples at cheesemaking dairy plant A, while only two vanC2/C3 strains were isolated from ovine faeces samples at dairy plant B. No VRE strains were detected in any of the milk or cheese samples.     

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

The microbiological quality, safety and shelf-life of cheeses depend on manufacture and handling in an environment that meets basic standards for hygiene and the management of hygiene in the process. In this research contamination sources of “Dil” cheese during production in a local dairy plant in Bursa, Turkey were determined. Eighteen different control points (raw milk, pasteurized milk, heated curd, molded cheese before kneading, kneaded cheese, brine solution for kneading, thermophilic culture, rennet, calcium chloride solution, brine solution for cheese, cheese vat, workers hands, production room air, production room floor, production room wall, packaging material and packaged cheese) have been examined for the enumeration of total aerobic mesophilic bacteria, Staphylococci, Enterobacteriaceae, Salmonella spp., Escherichia coli, lactic acid bacteria, Pseudomonas spp. and yeast-moulds. It was determined that viability of lactic acid bacteria in thermophilic culture was not in high numbers and some contaminations to “Dil” cheese were detected from the starter culture. Brine solutions and rennet were contaminated with Staphylococci. Yeast and moulds in production room air were the major sources of contamination. Pasteurization and kneading in hot brine solution can eliminate some of the microorganisms but that was not sufficient in the production of Dil cheese. Finish cheese should meet specific hygienic standards, with respect to regulations post-contaminations to the cheese must be inhibited and a HACCP plan should be established during production.     

利用大豆蛋白制作模拟干酪(cheese analogs)的研究进展

综述了植物蛋白,特别是大豆蛋白制作模拟干酪的研究进展。热处理的大豆蛋白能大幅度地增加大豆蛋白与酪蛋白的凝结效果,蛋白的微粒倾向聚结,并粘附于酪蛋白分子上。干酪在微观结构上微孔更大,结构更松散,经酶改性的大豆分离蛋白制作的混合干酪弹性、咀嚼性、融化延展性明显提高。     

Variations in some heavy metals’ level during processing of soft cheese

The aim of this study was to determine the content of lead, cadmium, aluminum, copper and mercury during Feta cheese manufacturing by using atomic absorption spectrometer. Results revealed that lead and mercury concentrations were higher after curdling and in fresh cheese after salting than other elements. Cadmium was detected at low concentrations in raw milk, pasteurized milk, after curdling and fresh cheese (0.053, 0.10, 0.20 and 0.24 mg/kg, respectively). Aluminum concentration did not change seriously during different steps of cheese manufacturing. On the other hand, the concentration of copper increased from 2.83 ± 0.97 mg/kg in raw milk to 3.25 ± 1.06 mg/kg in fresh cheese. It was concluded that the curdling and cheese after salting are the major technological steps that affect the concentration of some heavy metals rather than heat treatment.     

Changes in the volatile fraction during ripening of Mahón cheese

Mahón cheeses, manufactured in the Island of Minorca (Spain), were produced and ripened under controlled conditions. Cheeses were sampled and analyzed at different stages of ripening. Twenty-one major aroma components were identified. It was observed that, during ripening until the most commercially valuable product was obtained, (60–90 days) only 16 compounds varied significantly with time: butanoic, isovaleric, hexanoic, octanoic and decanoic fatty acids (p<0.001), together with heptanoic acid (p<0.005), 2-methyl pentanone, 2-methyl heptanone, 2-methyl nonanone, methyl ketones (p<0.001), ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl tetradecanoate, ethyl hexadecanoate and ethyl esters (p<0.001). These changes could be described by means of zero order kinetics. Through a PCA analysis it was found that three factors explained ca. 87% of the total variance. According to the first two components the variables were grouped by their chemical characteristics (fatty acids, methyl ketones, ethyl esters) and the cases by their ripening time (0/18 days, 35 days, 53/67/82 days).     

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows’ milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilot-scale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 - S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.     

Bacillus macerans—a new potent histamine producing micro-organism isolated from Italian cheese

We describe the histamine activity of Bacillus macerans 1(3), isolated from a sample of italian cheese during seasoning. Bacillus macerans 1(3) did not hydrolyse gelatine, and had a clear positive indol production. On the other hand we have observed growth with 5% NaCl concentration and with pH = 5. This is a halotolerant bacteria. Strain 1(3) has a positive reaction in Niven medium at 24 and 48 h. A histamine formation was detected at all temperatures studied (43, 37, 30, 22 and 4°C). The maximum histamine formation and the maximum bacterial growth were detected at 30°C, with 4285 μg of histamine ml^-1 of quantification broth.     

Microbiological,chemical and biochemical characteristics of ‘Tetilla’ raw cows-milk cheese

The microbiological, chemical and biochemical characteristics of Tetilla raw cow's-milk cheese produced in Galicia (NW Spain) were studied. The identification of the main microbial groups of technological interest was carried out. Mean log mesophilic counts, lactic acid bacteria on M17, citrate-utilizing bacteria and enterococci in 24 cheese samples were 10·60, 10·34, 9·35 and 7·30, respectively. High mean log counts of total coliforms (6·09),Micrococcaceae (5·68) and yeasts (4·44) were also measured. On the other hand, moulds (<2·60),Staphylococcus aureus (<1·79) and Escherichia coli (<1·72) counts were low. Listeria monocytogenes was detected in two samples. None of the samples yielded Salmonella spp. Isolates of technological-interest bacteria were characterized as enterococci (39·8%), lactococci (19·0%), lactobacilli (12·3%) and leuconostocs (7·6%). Micrococci (8·0%) were also isolated.Enterococcus faecalis and Lactococcus lactis subsp. lactis were the species most frequently found. In accordance with the results of pH and chemical composition, only nine samples fulfil the specifications of the Appellation of Origin. β -casein content was higher than α_{s 1}-casein content for all cheeses analysed and a low peptide α_{s 1}-I/α_{s 1}-casein ratio and nitrogen soluble fraction content were found. High volatile free fatty acid and long chain free fatty acid contents were measured, which can be attributed to the action of native lipase. A high level of diacetyl-acetoin was also determined.     

Short communication: Is consumption of a cheese rich in angiotensin-converting enzyme-inhibiting peptides,such as the Norwegian cheese Gamalost,associated with reduced blood pressure?

Epidemiological and clinical studies have shown that angiotensin-converting enzyme (ACE)-inhibiting peptides derived from dairy products may decrease blood pressure. These peptides have been identified in many cheeses, and Gamalost, a traditional Norwegian cheese, is particularly rich in these peptides. The aim of this cross-sectional study was to examine whether frequency of Gamalost intake was associated with blood pressure in a Norwegian population sample. Blood pressure and other clinical measurements, including the factors of metabolic syndrome, were obtained from 168 participants (56% female, mean age = 51 yr) who completed a questionnaire about dietary habits and other health-related factors. Mean Gamalost intake was 2 servings per week. The prevalence of hypertension was 23.8% in the population, with mean systolic and diastolic blood pressures of 128 and 78 mmHg, respectively. Intake of Gamalost was inversely associated with systolic blood pressure. Each increase in frequency unit of Gamalost intake corresponded to a reduction in systolic blood pressure of 0.72 mmHg, after controlling for sex, age, education, waist circumference, physical activity, smoking status, and dairy food intake. Results from this study indicate that consumption of Gamalost (or other foods rich in ACE-inhibiting peptides) may reduce blood pressure.     

Microbiology of “Orinotyri”, a ewe's milk cheese from the Greek mountains

The microflora of five batches of Orinotyri, a cheese made from raw ewe's milk, was studied in ten day and three-month-old cheese. Mean log counts of 7·94 for Enterobacteriaceae and 7.41 for coliforms in fresh cheese were reduced (P<0·05) by 3·02 and 2·76 log units, respectively, during ripening. It also seems that high cheese pH (means: ten days, 6·31; three months, 5·79) did not favour the growth of yeasts. These organisms were found at low levels only in fresh cheese. Lactic acid bacteria numbers of the cheese at ten days decreased significantly (P<0·05) in the three-month-old cheese, but they were still present at high levels (mean log counts: lactobacilli, 5·78; lactococci, 8·24; enterococci, 6·20). Enterococci predominated in the fresh cheese, but they were outnumbered by lactococci in three-month-old cheese. Enterococcus faecalis and Lactococcus lactis subsp. lactis were the most frequently isolated species. Acid production by Lc. lactis subsp. lactis strains varied considerably and the same was observed for their caseinolytic, lipolytic and peptidolytic activities. The results suggest the possibility of choosing strains for industrial fermentation.     

Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

The aim of this work was to study the evolution of the population of Enterobacteriaceae in one of the traditional Spanish cheeses, San Simón cheese, during the manufacture and ripening processes and its interrelation with the changes in some physico–chemical parameters.The evolution of the Enterobacteriaceae counts (VRBGA medium) and coliform counts (VRBA medium) was studied from samples of milk, curd and inner and surface zones of the cheese at different stages of ripening from five batches of traditionally manufactured artisan cheese. The counts obtained were very similar in both media and in general one log unit higher in the inner portion of the cheeses than on the surface.TheEnterobacteriaceae counts in milk were 10²–10³cfu g⁻¹and the counts increased during the first week of ripening reaching 10⁶–10⁷cfu g⁻¹in the inner portion of the cheese. From this time onwards, the counts slowly decreased to the end of ripening without disappearing completely.The most abundant species in the milk were Klebsiella oxytoca (36% of the isolated strains), Enterobacter cloacae (24%) and Klebsiella pneumoniae (20%). Escherichia coli, constituted the dominant species from the inner portion of the cheeses at the end of ripening (56% of the isolated strains), followed by Hafnia alvei (44%). However, in the samples of the surface portion of the cheese the dominant species at the end of ripening were K. oxytoca (40%), H. alvei (35%) and E. cloacae (20%).     

Evaluation of cheese authenticity and proteolysis by HPLC and urea–polyacrylamide gel electrophoresis

Chromatographic and electrophoretic methods have been established as useful tools in characterising cheese ripening and in the detection of milk adulteration. The purpose of this work was to evaluate casein proteolysis of cheeses made from bovine, ovine or mixtures of bovine and ovine milks, as well as ovine cheese authenticity, for 30 days of ripening by HPLC and urea–polyacrylamide gel electrophoresis.Complementary information was obtained by both techniques when applied to the study of casein proteolysis during 30 days of ripening of ovine milk cheeses, ovine milk cheeses with 10% and 20% of bovine milk and bovine milk cheeses, manufactured according to the traditional Terrincho technology. For ovine cheeses, α-casein was the fraction that showed the higher degradation during cheese ripening. A similar behaviour was observed for ovine milk cheese with 10% of bovine milk. The profile for ovine milk cheese with 20% of bovine milk was more similar to that obtained for bovine cheese. Concerning bovine milk cheeses, electrophoresis was the most sensitive technique for the evaluation of proteolysis in these cheeses.Ten and 20% of bovine milk could be detected in ovine milk cheeses by urea–polyacrylamide gel electrophoresis and HPLC, respectively, even after 30 days of ripening.     

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes – sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) – were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste–aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n = 10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste–aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.     

Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

Seven batches of Arzúa-Ulloa, a short-ripened soft cow's milk cheese produced in Galicia (NW Spain), were prepared from pasteurized milk. Two control batches of cheese (CB) were made with an acid-aromatic starter containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. lactis var. diacetylactis, isolated from raw-milk Arzúa-Ulloa cheeses. Five batches of cheese (LB) were made with the acid-aromatic starter plus one of five strains of mesophilic homofermentative Lactobacillus spp.: four of them isolated from raw-milk Arzúa-Ulloa cheese (characterized in previous works) and the remaining was a commercial Lactobacillus strain. Higher counts of mesophilic viable bacteria, lactic acid bacteria and citrate-fermenting bacteria were found on days 1 or 15 of ripening, while higher counts of lactobacilli were found on day 30 of ripening. On day 1 of ripening the highest diacetyl-acetoin content was noted in the CB, but after day 15 the diacetyl-acetoin content was similar or higher in three of the five LB. The mean degradation of beta-casein in CB was higher than in LB, while the degradation of alpha(s1)-casein was higher in LB. The mean contents of nitrogen-soluble fractions were slightly higher in the LB than in the CB. Volatile free fatty acid (VFFA) contents were, in general, greater in LB than in CB and maximum amounts were determined on day 15 of maturation. Sensorial analysis indicated a more acid taste was in LB, while bitter and astringent tastes were more intense in CB. A positive correlation was found between beta-casein degradation and bitter taste. Yogurt and butter aromas were more intense in CB and in two of the five LB. Firmness was lower in LB and a negative correlation was found between this parameter and alpha(s1)-casein degradation. Crumbliness showed a positive correlation with beta-casein degradation. The use of the Lactobacillus strains assessed in this study is recommended for Arzúa-Ulloa cheese manufacture, in order to enhance the desirable characteristics of this cheese variety, i.e., a soft texture due to alpha(s1)-casein proteolysis but without the bitter taste due to beta-casein degradation and a spicy and slightly rancid aroma and taste.     

Influence of vegetable and animal rennet on proteolysis during ripening in ewes’ milk cheese

The renewed interest in using enzymes from thistles of the genus Cynara in the making of traditional ewes’ milk cheese prompted us to investigate the effect of vegetable and animal rennet on proteolysis during ripening of Los Pedroches cheese. Casein hydrolysis was found to be much more extensive and faster in cheese made by using vegetable rennet (the amount of soluble nitrogen at 60, 80 and 100 days of ripening was more than 28% greater than that in cheese produced using animal rennet). The levels of insoluble Tyr and Trp were higher in cheese produced with vegetable rennet. PAGE, using gels containing 7 M urea, revealed decreased contents in residual α_s-CN and β-CN, as well as markedly increased levels of the more mobile components in cheese produced from vegetable rennet at the end of ripening. On the other hand, the degree of proteolysis in terms of NPN or its main components (peptides, amino acids and ammonia) was similar in cheese produced using animal or vegetable rennet.     

Does the dry cow treatment with monensin controlled release capsule affect Parmigiano Reggiano cheese production?

We investigated the effects of monensin controlled-release capsule (CRC; Kexxtone, Eli Lilly and Company Ltd., Indianapolis, IN) preventative ketosis treatment on the traditional cheesemaking process as well as the final characteristics of Parmigiano Reggiano (PR) cheese. The use of this prevention product to reduce the incidence of ketosis in transition dairy cows was approved by the European Medicines Agency in 2013. No previous studies are available concerning the effects of this treatment on prolonged-ripening cheese production such as PR. In PR cheese production, feed, feed additives, and cow treatments are strictly regulated to avoid any possible interference with traditional manufacturing processes. For these reasons, on 1 farm where all milk was used for PR cheese production, monensin CRC was administered to 33 cows, 21 d before calving in the monensin-treated group (TRT), whereas untreated cows with similar breed and parity characteristics constituted the control group (CTR). For 20 wk, milk obtained from each group and whey starter were separately managed and transported in the cheese factory, where 2 cheese wheels per group were produced daily, making 552 PR cheese wheels in total. Morning bulk tank milk composition, cheesemaking properties, and whey starter fermentation activities were analyzed twice a week. Every aspect of the cheesemaking process was recorded and the resulting cheese was evaluated after 36 h and 6, 12, and 18 mo from production for yield, texture defects, composition, and fatty acids profile. Milk from the 2 groups differed for somatic cell content (TRT = 3.04 vs. CTR = 4.06, somatic cell score), total bacterial count (TRT = 4.08 vs. CTR = 6.08 × 1,000 cfu/mL), titratable acidity (TRT = 3.66 vs. CTR = 3.72 Soxhlet-Henkel degrees/50 mL), and casein content percentage (TRT = 2.4 vs. CTR = 2.5%). Whey starter parameters were comparable between the 2 groups. Final cheese composition and organoleptic profile were not influenced by the treatment, except for C18:1 content being enhanced (TRT = 22.8 vs. CTR = 20.8% of fatty acids). Percentage of defected ripened cheese was significantly lower in the treated group, both at x-ray evaluation performed at 6 mo (TRT = 6.2 vs. CTR = 12.3%) and at the consortium inspection, performed at 12 mo of ripening (TRT = 1.5 vs. CTR = 6.5%). On the other hand, average cheese yield at 18 mo of ripening was partially reduced (TRT = 7.5 vs. CTR = 7.7%). Overall, the use of monensin CRC had no negative effect on the cheesemaking process, prolonged ripening cheese characteristics, milk composition, or whey starter quality.