Detection of Arcobacter spp. in environmental and food samples collected in industrial and artisanal sheep's milk cheese-making plants
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108100
Abstract: Abstract The genus Arcobacter include species considered as human foodborne enteropathogens. In recent years, Arcobacter spp. have been frequently isolated from various food of animal origin such as meat, fish and dairy products. However, there… read more here.
Keywords: arcobacter spp; arcobacter; food; making plants ... See more keywords
Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.05.002
Abstract: Abstract The relationships between milk composition, coagulation properties and cheese-making traits in sheep milk were characterised. Ten traits related to milk coagulation (RCTeq, kCF, CFp), cheese yield (%CYCURD, %CYSOLIDS, %CYWATER), and curd nutrients recovery or… read more here.
Keywords: composition coagulation; milk; making traits; sheep milk ... See more keywords
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109130
Abstract: Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a backslop. The aim of this study was to identify key microbial players involved in the acidification and aroma production of… read more here.
Keywords: cheese making; linking lardon; lardon artisanal; cheese microbial ... See more keywords
Effect of subclinical mastitis on the yield and cheese-making properties of ewe’s milk
Sign Up to like & getrecommendations! Published in 2020 at "Small Ruminant Research"
DOI: 10.1016/j.smallrumres.2019.106044
Abstract: Abstract This review covers an update of scientific knowledge about productive and technological consequences of subclinical mastitis in sheep milk. The literature reports individual milk yield losses of 2.6–43.1 %, being modulated by several factors… read more here.
Keywords: milk; subclinical mastitis; cheese making; mastitis ... See more keywords
Monensin controlled-release capsule administered in late-pregnancy differentially affects rumination patterns, metabolic status, and cheese-making properties of the milk in primiparous and multiparous cows
Sign Up to like & getrecommendations! Published in 2019 at "Italian Journal of Animal Science"
DOI: 10.1080/1828051x.2019.1645623
Abstract: Abstract The increased resistance to disease observed after monensin treatment could reflect a reduction of inflammation and oxidative stress. We hypothesised that if monensin supplementation was given before calving, it would help in controlling inflammation,… read more here.
Keywords: status; monensin; release; making properties ... See more keywords
A 100-Year Review: Cheese production and quality.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of dairy science"
DOI: 10.3168/jds.2017-12979
Abstract: In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up… read more here.
Keywords: milk; cheese making; quality; cheese production ... See more keywords
The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2021-20233
Abstract: Natural variations in milk minerals, their relationships, and their associations with the coagulation process and cheese-making traits present an opportunity for the differentiation of milk destined for high-quality natural products, such as traditional specialties or… read more here.
Keywords: milk; cheese making; making traits; making efficiency ... See more keywords
Opportunities for genomic selection of cheese-making traits in Montbéliarde cows.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21558
Abstract: As part of the From'MIR project, traits related to the composition and cheese-making properties (CMP) of milk were predicted from 6.6 million mid-infrared spectra taken from 410,622 Montbéliarde cows (19,862 with genotypes). Genome-wide association studies… read more here.
Keywords: liarde cows; cheese making; selection; montb liarde ... See more keywords
Genome-wide association study for selected cheese-making properties in Dual-Purpose Belgian Blue cows.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-21780
Abstract: This study aimed to estimate genetic parameters and identify genomic region(s) associated with selected cheese-making properties (CMP) in Dual-Purpose Belgian Blue (DPBB) cows. Edited data were 46,301 test-day records of milk yield, fat percentage, protein… read more here.
Keywords: dual purpose; making properties; purpose belgian; cheese making ... See more keywords
Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities
Sign Up to like & getrecommendations! Published in 2023 at "Fermentation"
DOI: 10.3390/fermentation9050409
Abstract: Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the… read more here.
Keywords: artisanal cheese; cheese making; acid bacteria; lactic acid ... See more keywords
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10020355
Abstract: Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study… read more here.
Keywords: cheese making; making consumption; predictive microbiology; microbiology ... See more keywords