Search results for: Halloumi cheese

Authors: Michalis Menicou, Stavros Christofi, Niki Chartosia, Vassos Vassiliou, Marios Charalambides

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This paper presents preliminary results of a technology assessment analysis for the use of high pressure treatment (HPT) on Halloumi cheese. In particular, it presents the importance of this traditional Cyprus cheese to the island-s economy, explains its production process, and gives a brief introduction to HPT and its application on cheese. More importantly, it offers preliminary results of HPT of Halloumi samples and a preliminary economic feasibility study on the financial implications of the introduction of such technology.

Keywords: Economic feasibility analysis, high pressure treatment, Halloumi cheese, technology assessment

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Authors: I. Fathollahi, J. Hesari, S. Azadmard, S. Oustan

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The relationships between Proteolysis and soluble calcium levels with hardness of cheese texture were investigated in Iranian UF white cheese during 90 d ripening. Cheeses were sampled in interior and exterior. Results showed that levels of proteolysis, soluble calcium and hardness of cheese texture changed significantly (p< 0.05) over ripening. Levels of proteolysis and hardness were significantly (p< 0.05) different in interior and exterior zones of cheeses. External zones of cheeses became softer and had higher levels of proteolysis compared to internal zones during ripening. The highest correlation coefficient (r2= 0.979; p<0.01) was observed between hardness and levels of pH 4.6-soluble nitrogen in exterior zones of cheese. These result showed that proteolysis can contribute to textural softening during ripening of Iranian UF white cheese.

Keywords: Calcium, Proteolysis, Softening, Ultrafiltration, White cheese.

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Authors: Rudy Agustriyanto, Akbarningrum Fatmawati

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The utilization of cheese whey as a fermentation substrate to produce bio-ethanol is an effort to supply bio-ethanol demand as a renewable energy. Like other process systems, modeling is also required for fermentation process design, optimization and plant operation. This research aims to study the fermentation process of cheese whey by applying mathematics and fundamental concept in chemical engineering, and to investigate the characteristic of the cheese whey fermentation process. Steady state simulation results for inlet substrate concentration of 50, 100 and 150 g/l, and various values of hydraulic retention time, showed that the ethanol productivity maximum values were 0.1091, 0.3163 and 0.5639 g/l.h respectively. Those values were achieved at hydraulic retention time of 20 hours, which was the minimum value used in this modeling. This showed that operating reactor at low hydraulic retention time was favorable. Model of bio-ethanol production from cheese whey will enhance the understanding of what really happen in the fermentation process.

Keywords: Cheese whey, ethanol, fermentation, modeling.

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Authors: H. Rasouli Pirouzian, J. Hesari, S. Farajnia, M. Moghaddam, S. Ghiassifar, M. Manafi

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Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P<0.01) affect the pH and gross composition of cheeses. In the cheeses produced with Ent. faecalis and Ent. faecium strains, lipolysis rates were higher and flavor were improved. Moreover, proteolysis assay by measuring percentage of soluble nitrogen at pH 4.6 and urea polyacrylamide gel electrophoresis indicated the increase in proteolysis rate in the cheese containing Ent. faecalis and Ent. faecium strains compared to the control cheeses. Furthermore, the highest percentage of non- protein nitrogen was observed in the cheese containing Ent. faecium. In conclusion, the results showed the positive effect of the Ent. faecalis and Ent. faecium on secondary proteolysis, lipolysis and sensorial characteristics development of UF white cheeses.

Keywords: Enterococcus faecalis, Enterococcus faecium, Lighvan cheese, Lipolysis, Proteolysis, UF cheese

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Authors: Klementina Puto, Ermelinda Nexhipi, Evi Llaka

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Dairy by-products are a fairly good environment for microorganisms due to their composition for their growth. Microbial populations have a significant impact in the production of cheese, butter, yogurt, etc. in terms of their organoleptic quality and at the same time some also cause their breakdown. In this paper, the microbiological contamination of soft cheese, butter and yogurt produced in the country (domestic) and imported is assessed, as an indicator of hygiene with impact on public health. The study was extended during September 2018-June 2019 and was divided into three periods, September-December, January-March, and April-June. During this study, a total of 120 samples were analyzed, of which 60 samples of cheese and butter locally produced, and 60 samples of imported soft cheese and butter productions. The microbial indicators analyzed are Staphylococcus aureus and E. coli. Analyzes have been conducted at the Food Safety Laboratory (FSIV) in Tirana in accordance with EU Regulation 2073/2005. Sampling was performed according to the specific international standards for these products (ISO 6887 and ISO 8261). Sampling and transport of samples were done under sterile conditions. Also, coding of samples was done to preserve the anonymity of subjects. After the analysis, the country's soft cheese products compared to imports were more contaminated with S. aureus and E. coli. Meanwhile, the imported butter samples that were analyzed, resulted within norms compared to domestic ones. Based on the results, it was concluded that the microbial quality of samples of cheese, butter and yogurt analyzed remains a real problem for hygiene in Albania. The study will also serve business operators in Albania to improve their work to ensure good hygiene on the basis of the HACCP plan and to provide a guarantee of consumer health.

Keywords: Consumer, health, dairy, by-products, microbial.

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Authors: Lija Dukalska, Sandra Muizniece-Brasava, Irisa Murniece, Ilona Dabina-Bicka, Emils Kozlinskis, Svetlana Sarvi

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Experiments were carried out at the Faculty of Food Technology of Latvia University of Agriculture (LLU). Soft cheese Kleo produced in Latvia was packed in a biodegradable PLA without barrierproperties and VC999 BioPack lidding film PLA, coated with a barrier of pure silicon oxide (SiOx) and in combination with modified atmosphere (MAP) the influence on the shelf life was investigated and compared with some conventional (OPP, PE/PA, PE/OPA and Multibarrier 60) polymer film impact. Modified atmosphere consisted of carbon dioxide CO2 (E 290) 30% and nitrogen N2 (E 941) 70%. The analyzable samples were stored at the temperature of +4.0±0.5 °C up to 32 days- and analyzed before packaging and in the 0, 5th, 11th, 15th, 18th, 22nd, 25th, 29th and 32nd day of storage. The shelf life was extended along to 32 days, good outside appearance and lactic acid aroma was observed.

Keywords: Soft cheese, modified atmosphere, conventional andbiodegradable PLA film, shelf life

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Authors: Raquel P. F. Guiné, Marlene I. C. Tenreiro, Ana C. Correia, Paulo Barracosa, Paula M. R. Correia

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The objective of this study was to evaluate the physical and chemical characteristics of Serra da Estrela cheese and compare these results with those of the sensory analysis. For the study were taken six samples of Serra da Estrela cheese produced with 6 different ecotypes of thistle in a dairy situated in Penalva do Castelo. The chemical properties evaluated were moisture content, protein, fat, ash, chloride and pH; the physical properties studied were color and texture; and finally a sensory evaluation was undertaken. The results showed moisture varying in the range 40- 48%, protein in the range 15-20%, fat between 41-45%, ash between 3.9-5.0% and chlorides varying from 1.2 to 3.0%. The pH varied from 4.8 to 5.4. The textural properties revealed that the crust hardness is relatively low (maximum 7.3 N), although greater than flesh firmness (maximum 1.7 N), and also that these cheeses are in fact soft paste type, with measurable stickiness and intense adhesiveness. The color analysis showed that the crust is relatively light (L* over 50), and with a predominant yellow coloration (b* around 20 or over) although with a slight greenish tone (a* negative). The results of the sensory analysis did not show great variability for most of the attributes measured, although some differences were found in attributes such as crust thickness, crust uniformity, and creamy flesh.

Keywords: Chemical composition, color, sensorial analysis, Serra da Estrela cheese, texture.

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Authors: Marzieh Moosavi-Nasab, Mohsen Gavahian, Ali R. Yousefi, Hamed Askari

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Dextran is a D-glucose polymer which is produced by Leuconostoc mesenteroides grown in a sucrose-rich media. The organism was obtained from the Persian Type Culture Collection (PTCC) and was transferred in MRS broth medium at 30°C and pH 6.8 for 24 h. After preparation of inoculums, organisms were inoculated into five liquid fermentation media containing either molasses or cheese whey or different combinations of cheese whey and molasses. After certain fermentation period, the produced dextran was separated and dried. Dextran yield was calculated and significant differences in different media were observed. Furthermore, FT-IR analysis was performed and the results showed that there were no significant differences in the produced dextran structures.

Keywords: Dextran, Leuconostoc mesenteroides, Molasses, Whey

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Authors: M. Cynthya, V. Prabhawathi, D. Mukesh

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Food contamination occurs during post process handling. This leads to spoilage and growth of pathogenic microorganisms in the food, thereby reducing its shelf life or spreading of food borne diseases. Several methods are tried and one of which is use of antimicrobial packaging. Here, papain, a protease enzyme, is covalently immobilized with the help of glutarldehyde on polyurethane and used as a food wrap to protect food from microbial contamination. Covalent immobilization of papain was achieved at a pH of 7.4; temperature of 4°C; glutaraldehyde concentration of 0.5%; incubation time of 24h; and 50mg of papain. The formation of -C=Nobserved in the Fourier transform infrared spectrum confirmed the immobilization of the enzyme on the polymer. Immobilized enzyme retained higher activity than the native free enzyme. The modified polyurethane showed better reduction of Staphylococcus aureus biofilm than bare polymer film (eight folds reduction in live colonies, two times reduction in protein and 6 times reduction in carbohydrates). The efficacy of this was studied by wrapping it over S. aureus contaminated cottage cheese (paneer) and cheese and stored at a temperature of 4°C for 7days. The modified film reduced the bacterial contamination by eight folds when compared to the bare film. FTIR also indicated reduction in lipids, sugars and proteins in the biofilm.

Keywords: Cheese, Papain, polyurethane, Staphylococcus aureus.

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Authors: K. Rugele, M. Gavare, M. Grube, K. Tihomirova, E. Skripsts, S. Larsson, J. Rubulis

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The consumption of lactose in acid cheese whey anaerobic fermentation process under fed-batch conditions was studied. During fermentation for 100 hours the biogas production (CO2 and CH4) was analyzed online. Among the standard analyses FT-IR spectroscopy was used to follow the consumption of lactose by bacteria. The absorption bands at 990, 894 and 787 cm-1 in the 2nd derivative spectra were shown to be characteristic for lactose and were used to follow the lactose conversion. It was shown that acid cheese whey lactose was converted by bacteria in first 7 hours. In the spectra of 17, 18 and 95 hour fermentation samples lactose was not identified and these results correlated with the HPLC data.

Keywords: Acid whey, anaerobic digestion, biogas, FT-IR spectroscopy, lactose consumption.

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Authors: Bahareh Hajirostamloo

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Recent research has shown that milk proteins can yield bioactive peptides with opioid, mineral binding, cytomodulatory, antihypertensive, immunostimulating, antimicrobial and antioxidative activity in the human body. Bioactive peptides are encrypted in milk proteins and are only released by enzymatic hydrolysis in vivo during gastrointestinal digestion, food processing or by microbial enzymes in fermented products. At present significant research is being undertaken on the health effects of bioactive peptides. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. In particular, antihypertensive peptides have been identified in fermented milks, whey and ripened cheese. Some of these peptides have been commercialized in the form of fermented milks. Bioactive peptides have the potential to be used in the formulation of health-enhancing nutraceuticals, and as potent drugs with well defined pharmacological effects.

Keywords: Milk protein, Bioactive peptides, Health effects, Dairy product.

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Authors: Domenico Pirozzi, Angelo Ausiello, Gaetano Zuccaro, Filomena Sannino, Abu Yousuf

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The oleaginous yeasts Lipomyces starkey were grown in the presence of dairy industry wastewaters (DIW). The yeasts were able to degrade the organic components of DIW and to produce a significant fraction of their biomass as triglycerides. When using DIW from the Ricotta cheese production or residual whey as growth medium, the L. starkey could be cultured without dilution nor external organic supplement. On the contrary, the yeasts could only partially degrade the DIW from the Mozzarella cheese production, due to the accumulation of a metabolic product beyond the threshold of toxicity. In this case, a dilution of the DIW was required to obtain a more efficient degradation of the carbon compounds and an higher yield in oleaginous biomass. The fatty acid distribution of the microbial oils obtained showed a prevalence of oleic acid, and is compatible with the production of a II generation biodiesel offering a good resistance to oxidation as well as an excellent cold-performance.

Keywords: Yeasts, Lipids, Biodiesel, Dairy industry wastewaters.

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Authors: Mansi Dhuria, Aalok Misra

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In the context of large volume Big Divisor (nearly) SLagy D3/D7 μ-Split SUSY [1], after an explicit identification of first generation of SM leptons and quarks with fermionic superpartners of four Wilson line moduli, we discuss the identification of gravitino as a potential dark matter candidate by explicitly calculating the decay life times of gravitino (LSP) to be greater than age of universe and lifetimes of decays of the co-NLSPs (the first generation squark/slepton and a neutralino) to the LSP (the gravitino) to be very small to respect BBN constraints. Interested in non-thermal production mechanism of gravitino, we evaluate the relic abundance of gravitino LSP in terms of that of the co-NLSP-s by evaluating their (co-)annihilation cross sections and hence show that the former satisfies the requirement for a potential Dark Matter candidate. We also show that it is possible to obtain a 125 GeV light Higgs in our setup.

Keywords: Split Supersymmetry, Large Volume Swiss-Cheese Calabi-Yau's, Dark Matter, (N)LSP decays, relic abundance.

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Authors: Goksen Arik, Mihriban Korukluoglu

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Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether isolates have the potential for biofilm production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry.

Keywords: Biofilm, dairy products, lactic acid bacteria, yeast.

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Authors: Sanjeev Kumar Appicharla

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This paper presents the results of the modelling and analysis of the European Railway Traffic Management (ERTMS) safety critical incident to raise awareness of biases in systems engineering process on the Cambrian Railway in the UK using the RAIB 17/2019 as a primary input. The RAIB, the UK independent accident investigator, published the Report- RAIB 17/2019 giving the details of their investigation of the focal event in the form of immediate cause, causal factors and underlying factors and recommendations to prevent a repeat of the safety-critical incident on the Cambrian Line. The Systems for Investigation of Railway Interfaces (SIRI) is the Methodology used to model and analyse the safety-critical incident. The SIRI Methodology uses the Swiss Cheese Model to model the incident and identify latent failure conditions (potentially less than adequate conditions) by means of the Management Oversight and Risk Tree technique. The benefits of the SIRI Methodology are threefold: first is that it incorporates “Heuristics and Biases” approach, in the Management Oversight and Risk Tree technique to identify systematic errors. Civil engineering and programme management railway professionals are aware of role “optimism bias” plays in programme cost overruns and are aware of bow tie (fault and event tree) model-based safety risk modelling technique. However, the role of systematic errors due to “Heuristics and Biases” is not appreciated as yet. This overcomes the problems of omission of human and organisational factors from accident analysis. Second, the scope of the investigation includes all levels of the socio-technical system, including government, regulatory, railway safety bodies, duty holders, signalling firms and transport planners, and front-line staff such that lessons learned at the decision making and implementation level as well. Third, the author’s past accident case studies are supplemented with research pieces of evidence drawn from the practitioner’s and academic researchers’ publications as well. This is to discuss the role of system thinking to improve the decision making and risk management processes and practices in the IEC 15288 Systems Engineering standard, and in the industrial context such as the GB railways and Artificial Intelligence (AI) contexts as well.

Keywords: Accident analysis, AI algorithm internal audit, bounded rationality, Byzantine failures, heuristics and biases approach.

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