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Gisele Nogueira Fogaça - One of the best experts on this subject based on the ideXlab platform.
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CARACTERIZAÇÃO DOS SISTEMAS DE ABASTECIMENTO DE ÁGUA DE QUEIJARIAS DA MICRORREGIÃO CAMPO DAS VERTENTES
Revista do Instituto de Laticínios Cândido Tostes, 2014Co-Authors: Daniel Arantes Pereira, Paulo Henrique Costa Paiva, Isaura Toledo De Campos, Amanda Maria De Oliveira Carvalho, Érica Cristina De Freitas Paiva, Gisele Nogueira FogaçaAbstract:This study aimed to characterize the water supply systems in 32 artisanal Minas Cheese Plants of Campos das Vertentes microregion in Minas Gerais state and to evaluate the microbiological quality of the water in four seasons, from March 2012 to April 2013. Initially, farmers were questioned through structured questionnaires and checklists, where data about the farm and the water for cleaning were raised. Approximately 60% of the a Cheese Plants were contaminated with total coliforms in all four water samples evaluated, in other words, during the four seasons. Over 70 % of the artisanal Cheese Plants had at least one sample of water contaminated with E. coli during the year. Farmers who performed the treatment of water with filtration and chlorination had fewer samples with presence of coliforms and E. coli. However, the positive results found in this group of producers indicate that the dosage of minimum free residual chlorine has not been fully achieved, probably due to failure dilution or inappropriate storage of the chlorinated product. It was concluded that there is need for training the artisanal Cheese maker about the importance of the water microbiological quality to assist the artisanal Minas Cheese state law and because water treatment (filtration followed by chlorination) used for hygiene Cheese Plants, so as to obtain reliable products to consumers.
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CARACTERIZAÇÃO DOS SISTEMAS DE ABASTECIMENTO DE ÁGUA DE QUEIJARIAS DA MICRORREGIÃO CAMPO DAS VERTENTES Characterization of water supply systems of artisanal Cheese plant of Campos das Vertentes microregion
2014Co-Authors: Daniel Arantes Pereira, Paulo Henrique Costa Paiva, Érica Cristina De Freitas, Isaura Toledo De Campos, Amanda Maria De Oliveira Carvalho, Gisele Nogueira FogaçaAbstract:This study aimed to characterize the water supply systems in 32 artisanal Minas Cheese Plants of Campos das Vertentes microregion in Minas Gerais state and to evaluate the microbiological quality of the water in four seasons, from March 2012 to April 2013. Initially, farmers were questioned through structured questionnaires and checklists, where data about the farm and the water for cleaning were raised. Approximately 60% of the a Cheese Plants were contaminated with total coliforms in all four water samples evaluated, in other words, during the four seasons. Over 70 % of the artisanal Cheese Plants had at least one sample of water contaminated with E. coli during the year. Farmers who performed the treatment of water with filtration and chlorination had fewer samples with presence of coliforms and E. coli. However, the positive results found in this group of producers indicate that the dosage of minimum free residual chlorine has not been fully achieved, probably due to failure dilution or inappropriate storage of the chlorinated product. It was concluded that there is need for training the artisanal Cheese maker about the importance of the water microbiological quality to assist the artisanal Minas Cheese state law and because water treatment (filtration followed by chlorination) used for hygiene Cheese Plants, so as to obtain reliable products to consumers.
G. Antoni - One of the best experts on this subject based on the ideXlab platform.
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Fermented dairy products based on ovine Cheese whey
Journal of Food Science and Technology, 2015Co-Authors: C. D. Pereira, M. Henriques, D. Gomes, R. Gouveia, A. Gomez-zavaglia, G. AntoniAbstract:This work presents an alternative solution for ovine whey components recovery in medium/small Cheese Plants that predominate in the rural areas of Southern European countries, which are specialized in the production of protected designation of origin (PDO) Cheeses. These Plants lack the capacity to concentrate and dry whey, and although a significant amount of this by-product is used in the manufacture of whey Cheeses, in several cases it is used as animal feed or simply discarded. As an alternative to these practices, we propose the production of liquid whey protein concentrates (LWPC) by means of ultrafiltration (UF) followed by thermal denaturation and homogenization and their utilization in the production of fermented products based on kefir grains and/or commercial probiotic bacteria. Two types of fermented products were prepared: one in a liquid form (low protein and fat contents) and other in a gel form (high protein and fat contents). The microbiological, physicochemical (gross composition, pH, titratable acidity) and rheological properties of such products were assessed and compared during fermentation and at the 7th, 14th and 21st days of refrigerated storage. The fermented products presented adequate amounts of lactococci, lactobacilli (>7 Log10 CFUmL-1) and yeasts (>6 Log10 CFUmL-1). The rheological properties of liquid products were stable during the 21 days of refrigerated storage. However, gel type products showed variations in viscosity after 14 days, in the cases in which kefir grains were present. Although further work is needed in order to optimize the formulations regarding to the improvement of their sensory properties, it was concluded that this approach allows for the production of innovative fermented dairy products.
Paul L.h. Mcsweeney - One of the best experts on this subject based on the ideXlab platform.
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Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk Cheese from the Azores (Portugal)
Food Chemistry, 2009Co-Authors: J. Marcelino Kongo, Agostinho Gomes, F. Xavier Malcata, Paul L.h. McsweeneyAbstract:Abstract The microbial, compositional and biochemical profiles of Sao Jorge Cheese (PDO) obtained from three distinct Cheese Plants, throughout the ripening period were determined. Fully ripened Cheeses (i.e. by 130 days) contained a total of 3.1 × 10 7 CFU g −1 mesophilic bacteria, and a decrease in moisture content, concomitantly with an increase in salt content, was observed throughout the same time frame. The pH decreased until 30 days of ripening; thereafter, a slight increase was reported, up to 5.6 by the end of ripening. Urea-PAGE results showed extensive primary proteolysis, of both β-casein and α s1 -casein − degraded at essentially similar rates; plasmin and chymosin accordingly appear to be active in the Cheese curd. RP-HPLC profiles of water-soluble fractions showed minor differences between 1 and 130 day old Cheeses, whereas equivalent profiles of 7% (v/v) ethanol-soluble fractions contained several peaks, indicative of a heterogeneous mixture of products of proteolysis, that evolved with time.
J.w. Sherbon - One of the best experts on this subject based on the ideXlab platform.
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Cheddar Cheese Yields in New York
Journal of Dairy Science, 2010Co-Authors: David M. Barbano, J.w. SherbonAbstract:Cheese yields and yield efficiency were monitored in four large Cheddar Cheese Plants in New York state. The yearly average theoretical Cheddar Cheese yield for all four Plants was 9.88 kg/100kg of milk while the actual moisture and salt adjusted yield was 9.42 kg/100kg. Major Cheese yield losses were due to low fat recovery. Average milk fat recoveries in the Cheese for the four Cheese Plants were 87.2, 86.3, 85.2, and 82.8%. Fat recoveries were well below the 93% fat recovery predicted by the Van Slyke formula. Primary factors related to poor Cheese yields were low casein content of the milk, low ratio of casein to fat, and excessive mechanical breakage of Cheese curd in the vats. A practical approach for estimating fat loss during Cheese manufacture is described.
W.l. Wendorff - One of the best experts on this subject based on the ideXlab platform.
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Survey of salty and sweet whey composition from various Cheese Plants in wisconsin
Journal of Dairy Science, 2007Co-Authors: K.m. Blaschek, W.l. Wendorff, Scott A. RankinAbstract:Abstract Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts for 2 to 5% of the total whey generated during Cheddar and other dry-salted Cheese manufacture. Because relatively little information is available on salty whey, this study was conducted to determine the range of compositional components in salty whey from commercial Cheese Plants. Gross compositional differences in percent protein, salt, solids, and fat between sweet whey and salty whey from various dry-salted Cheeses from 8 commercial Plants were determined. Differences between individual whey protein compositions were determined using sodium dodecyl sulfate-PAGE. Average total solids, fat, and salt content were significantly greater in the salty whey compared with the corresponding sweet whey. True protein was reduced in salty whey although great variability existed among samples. Individual whey proteins identified included lactoferrin (Lf), BSA, immunoglobulin G, β -lactoglobulin, and α -lactalbumin. Salty whey showed an increase in Lf content and a decrease in α -lactalbumin and β -lactoglobulin content when compared with sweet whey. Salty whey may be a source of Lf, potentially increasing its value to whey processors. However, the compositional assessments showed that commercial salty whey is a highly variable waste stream.
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Chloride in Cheese manufacturing wastes to be landspread on agricultural land
Bioresource Technology, 1993Co-Authors: S. Matzke, W.l. WendorffAbstract:Abstract Landspreading remains an environmentally acceptable option for disposal of liquid dairy wastes, such as whey, whey permeate and drug residue-contaminated milk, if proper application rates are followed. Recent groundwater quality concerns have led to new restrictions on total chloride concentrations of liquid waste used for landspreading. This study assessed the total chloride content of milk, whey and whey permeate from Wisconsin Cheese Plants from September 1991 to September 1992. No significant seasonal variation in milk or whey total chloride content was observed. Whey from Mozzarella, Brick and Colby Cheese had significantly higher total chloride concentrations than whey from Swiss and Cheddar Cheese production. There was no correlation between total chloride in whey and pH or per cent total solids of the whey. Based on the current study, landspreading rates for whey and whey permeate will need to be reduced to comply with new chloride limitations.