جستجوی مقالات مرتبط با کلیدواژه "cheese" در نشریات گروه "پزشکی"

Fresh pasta filata cheese is considered as one of the most important foods in the Venezuelan diet. It is typically produced by small-scale producers using raw milk. The objective of this research was to molecularly characterize the pathogenic potential of Escherichia coli strains isolated from pasta filata cheese manufactured and marketed in Venezuela.

In the period between January and March of 2019, a total of 36 strains of E. coli were isolated from a variety of pasta filata cheeses including 17 samples of mozzarella, 16 of telita, and 3 of guayanés. These strains were isolated according to the Venezuelan Commission of Industrial Standards (COVENIN) and identified by conventional methods (biochemical and phenotypic tests). Antimicrobial susceptibility was determined using the disk diffusion technique. Phylogenetic grouping and detection of virulence genes were performed by Polymerase Chain Reaction amplification. Diversity and genetic relationships were determined by Rep-PCR.

All strains were susceptible to the tested antibiotics. Phylogroup A (n=19) was the most frequent (52.8%), followed by groups D (n=11; 30.6%), and B1 (n=2; 5.6%). The majority of isolates carried at least two virulence genes, one coding for adhesion mechanisms (fimH) and the other for iron uptake (fyuA). Only one strain of phylogroup A presented a profile consisting of four virulence genes (fimH, fyuA, kpsMT II, and papAH). Four strains that could not be classified according to Clermont's scheme carried resistance genes as well. A heterogeneous population structure was observed by Rep-PCR of the strains.

Results support the hypothesis that the E. coli strains isolated from the three types of pasta filata cheeses manufactured and marketed in Venezuela have identical characteristics and virulence factors to Extraintestinal Pathogenic E. coli strains observed in animals and humans, posing a potential health risk. Therefore, it is essential to improve hygienic and sanitary controls at all stages of cheese production and to implement measures for epidemiological surveillance of potentially pathogenic bacterial strains present in Venezuelan, artisanal pasta filata cheeses.

The acidic component of liquid medicinal syrups used by pediatric patients may cause erosion and partial demineralization. This study aimed to evaluate the effect of cheese and casein phosphopeptide‑amorphous calcium phosphate (CPP‑ACP) on erosive lesions of primary teeth enamel following exposure to amoxicillin and ibuprofen syrups.

In this in vitro study, 60 noncarious deciduous molars were used. After measuring the surface microhardness of the samples, they were randomly separated into two groups and immersed in either amoxicillin or ibuprofen for 1 min three times per day. CPP‑ACP, cheese, and artificial saliva were then applied to each of the three subgroups (n = 10). After each immersion time, 10 min of therapy was given. Between treatment intervals, the samples were kept in artificial saliva. The microhardness was remeasured after 1 week. Data were analyzed using SPSS software through repeated‑measures ANOVA (α = 0.05).

All samples’ microhardness reduced considerably after immersion in liquid pharmaceuticals(amoxicillin [84.9 kgf/mm2 ] and ibuprofen [75.1 kgf/mm2 ]), but increased significantly following exposure to therapeutic solutions. There was no difference between the amoxicillin‑cheese and amoxicillin‑CPP‑ACP subgroups (P = 0.975). A statistically insignificant difference was found between the ibuprofen group and the ibuprofen‑CPP‑ACP subgroup (P = 0.499).

As a result, cheese and CPP‑ACP can be utilized to remineralize erosive lesions caused by amoxicillin or ibuprofen exposure.

Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’.

A total of 12 cheese samples of camembert cheese, both with and without buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity.

The sample containing 90% cow's milk and 10% buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the buttermilk fortified cheese. The results also emphasized that the acidic nature of buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N.

The results validate the use of buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products.

Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue.

Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey’s pairwise comparison test at the 5% significance level (p<0.05) were applied to perform statistical analysis.

All used treatments resulted in significant enhancements (p<0.05) in crude fat content and Emulsifying Capacity, along with significant reductions in swelling and Foaming Capacity, which was notably high in raw chickpea flour with 142.06%. Moreover, roasting reduced significantly moister content and exerted a positive effect on Water Absorption Capacity. However, the remaining chemical composition parameters and functional characteristics failed to reveal significant changes following the applied treatments. In texture profile analysis, chickpea cheese analogs exhibited lower values of hardness and cohesiveness in comparison with the commercial cheese. The chickpea cheese analogues received lower scores  compared to the commercial cheese based on the sensory evaluation.

Each treatment manifested distinct impacts on the chemical composition and functional properties of raw chickpea flour. Chickpea cheese analogue failed to be well-received by consumers.

In several cities of Cameroon, the consumption of soy cheese skewers commonly known as “soybean soya” is becoming very common in the streets. Its consumption is increasing thereby encouraging its local production using household methods. Food contamination from processing to consumption is becoming a serious health concern. Therefore, the purpose of this study was to ascertain the microbiological quality of soy cheese skewers sold in some markets and the Critical Control Points (CCPs) in the production process.

Samples were collected in June and August 2022 from different vendors, stored in sterile plastic laminas and placed in a pack containing ice and taken to the laboratory for the determination of the microbiological quality. In order to determine CCPs based on microbiological hazard, samples of slurry, soymilk, fresh soy cheese, stewed soy cheese, and stewed soy cheese skewers were collected from different producers at different production steps and analyzed for microbial contaminations.

Results of samples collected from the markets indicated Total Mesophilic Aerobic Bacteria between 4.87 to 7.79 log Colony Forming Unit (CFU)/g, where 86% of the samples were higher than the normal; yeast and mold counts ranged from 2.84 to 5.91 CFU/g; staphylococci, and total coliforms ranged from 0 to 5.17 and 0 to 2.37 log CFU/g, present in 59 and 72% of samples, respectively.

Most commercial soy cheese skewer samples showed poor microbiological quality. To reduce these contaminations, preventive measures should be put in place at CCPs (stewing and packaging on skewers) to ensure the safety of food.

The role of dairy product consumption on oral cancer risk is not yet fully clarified. Some studies have observed an inverse association between dairy consumption and oral cancer risk. This study aimed to determine the influence of dairy product consumption (milk, cheese, yogurt, butter) on oral cancer risk.

A search for studies on dairy products and oral cancer was conducted in the following databases: PubMed (MEDLINE, Cochrane Library), Web of Science (WoS), and Scopus. The estimation of the odds ratio (OR) effect was performed with the generic inverse variance method using the logarithm of the effect with the standard error (SE) and 95% confidence intervals.

Twenty-one studies with 59271 participants (8,300 oral cancer patients and 50971 controls) were included in this meta-analysis. All dairy products significantly reduced oral cancer risk except butter (P=0.16). Milk intake reduced oral cancer risk by 27% (OR: 0.73; P<0.001); yogurt consumption by 25% (OR: 0.75; P<0.001), and cheese consumption by 21% (OR:0.79; P<0.01).

Regular consumption of dairy products reduces oral cancer risk between 21% and 27%.

Cryptosporidium is one of the most important agents of food-borne diseases with gastrointestinal symptoms such as diarrhea in either livestock or humans. This protozoon can be transmitted to human through consuming contaminated raw milk and dairy products. The present study aimed to detect Cryptosporidium spp. in traditional raw cow milk, cream, and cheese consumed in Yazd city, Central Iran.

Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0.

The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p<0.05). Besides, parasite contamination was 8.8, 12.5, 12.8, 8.3, and 12.8% in the Center, North, East, South, and West of the studied region, respectively (p>0.05).

Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.

Lighvan cheese is one of the most popular and consumed cheese in Iran. The aim of this study was to use coated alginates-collagen containing essential oils of cumin and betanin to improve the quality and shelf life of the Lighvan cheese.  Initially, film samples containing different levels of cumin essential oils (4, 6, and 8%) and betanin (4 and 6%) were prepared, and then the physicochemical and antioxidant properties of all films were investigated. The physicochemical, antioxidant, and sensory properties of the samples of the Lighvan cheese were evaluated during 21day storage period. The results of experiments on edible films showed that the combination of essential oils of cumin and betanin into edible films increased the thickness, moisture content, water-solubility, and permeability to steam (p <0.05). The results indicated that the coated cheese samples containing cumin and betanin have effective antioxidant activity. Sensory evaluation results showed that the coated cheese samples had no negative effect on organoleptic acceptance (p <0.05). This study indicated that the addition of cumin essential oil and betanin to the alginate-collagen film had a positive effect on increasing the shelf-life of the Lighvan cheese. The selected sample contained essential oils of cumin and betanin at the concentrations of 8 and 6% respectively.

Essential Oils (EOs) are natural metabolic products of plants that contain a condensed chemical hydrophobic liquid compounds. The aim of this study was to evaluate inhibitory effects of EOs of Cinnamon zeylanicum and Myristica fragrans against Brucella abortus 544 inoculated in fresh Baladi cheese.

Fresh Baladi cheese was manufactured from experimentally contaminated milk with B. abortus 544 in combination of EOs of C. zeylanicum or M. fragrans. Cheese samples were periodically subjected to further microbiological surveys at different storage times (0, 1, 24, 48, 72, and 96 h). The inhibition zone diameter and Minimum Inhibitory Concentration (MIC) against tested strain were also determined. Statistical analyses were conducted by GraphPad Prism Statistical Software.

The inhibition zone diameter of the paper disk were 9.5±0.5 and 16±0.57 mm at 1% concentration of M. fragrans and C. zeylanicum EOs, respectively; and 15±0.28 and 21±0.76 mm at 5% concentration of M. fragrans and C. zeylanicum EOs, respectively. The values of inhibition zone diameters were significantly (p<0.0001) different between the two selected concentrations of 1% and 5% for the studied EOs. Also, anti-Brucella activity of C. zeylanicum was significantly (p<0.0001) more than that of M. fragrans EO.

Due to the appropriate anti-Brucella activity, C. zeylanicum EO could be applied as an effective natural preservative in the production of fresh Baladi cheese. Conversely, using M. fragrans EO could not protect the fresh Baladi cheese against Brucella.

Gouda Cheese is regarded as a high quality and one of the most popular cheeses in the world. The defining characteristics of Gouda cheese are its yellow color, great aroma and taste of caramel sweetness. The cheese should be well chilled before waxing, to get better seal. The seal is very important to prevent contamination with molds and putrefactive bacteria. Cheese wax is made from paraffin with additional microcrystalline to make pliable for better seal. The aim of this study was to investigate antibacterial effects of Gouda cheese wax.

Gouda cheese wax samples were collected from four different manufacturers in Iran. The total count of coliforms, Escherichia coli, Salmonella, coagulase-positive Staphylococcus and mold and yeast on the samples was determined. The antimicrobial activities of Gouda cheese wax against E. coli, S. aureus, Saccharomyces cerevisiae, Aspergillus brazilissis and Salmonella enterica were investigated by determining minimum bactericidal concentration and minimum inhibitory concentration.

The results indicated that all Gouda cheese wax samples were prepared in accordance with the national standards. In addition, the examined wax samples had no antimicrobial properties against the tested microorganisms.

The wax used in production of Gouda cheese in Iran has no antimicrobial properties.

Aflatoxin M1 (AFM1) is a category of poisonous compounds found in milk and dairy products. The target of our research is to determine incidence and risk assessment AFM1 through the consumption of cheese in Hamadan province of Iran. Seventy cheese samples including cream cheese (n = 30) and Iranian white cheese (n = 40) were collected from different regions of Hamadan province, Iran and tested for AFM1 by ELISA technique. The estimated daily intake (EDI) and hazard index (HI) of AFM1 was determined. AFM1 was detected in 67 (95.7%) samples, including of 39 (97.5%) Iranian white cheese (mean: 115.16 ng/kg; range:

Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese.

Microbiological and physicochemical characteristics were investigated on raw milk cheeses produced in spring and autumn sampled at different ripening times (20, 60, 120, 210, and 300 days). Statistical analysis was done using SPSS software version 21.

Spring Marzolino cheeses showed better quality than those produced in autumn, with higher contents of protein, moisture, and Water-Soluble Nitrogen/Total Nitrogen (WSN/TN); and lower content of fat and salt. Besides, Marzolino samples exhibited an extensive αS1-casein proteolysis, slight hydrolysis of β-casein, low levels of γ-casein, and the occurrence of heterogeneous mixtures of proteolytic products as well as more complex microbial populations. At 20 days of ripening, all spring-cheese microbial groups presented in a remarkably high number than that presented in autumn, whereas enterococci populations were significantly higher in autumn cheeses than in spring ones (7 and 6 log Colony Forming Unit/g for autumn and spring, respectively). Ripening demonstrated a positive effect, in both productions, by increasing the concentration of the physicochemical parameters and a decrease of microbial populations of 1-3 log units.

Marzolino cheeses, manufactured in springtime, had better quality profile than those manufactured in autumn which this finding could be utilized to set up marketing strategies.

Aspartic proteases produced by different non-pathogenic fungi belonging to mucorales, are commonly used as milk-coagulants. The present study aims to optimize conditions for milk-clotting protease production by a new strain of Mucor genus and to assess its ability in soft cheese making.

About 20 fungal strains isolated from soil were investigated for their potential to produce milk-clotting proteases for further applications in cheese making. The hyper producer strain Mucor circinelloides 2095-2047 was selected for optimization of rennin-like enzyme production under solid-state fermentation (SSF) using the stepwise modifications of the selected parameters. The enzyme produced under the optimal conditions was partially purified and then applied in Camembert cheese making trials compared to the crude extract and commercial rennet.

The maximum milk-curdling activity achieved after optimization (571.43 SU/mL) was obtained using wheat bran (10 g) as the mainly source of carbon containing 1% galactose; moistened with the M-9 solution (pH 6.0) and incubated at 30°C for 96 hours. The enzyme of M. circinelloides was partially purified with a high recovery of 105% and 6.23-fold purity after (NH4)2SO4 fractionation and dialysis. The physicochemical properties of the three produced cheeses were very close. A low sensory quality of cheese was obtained with the crude extract which was getting better using the pre-purified enzyme. This extract was able to develop a very close or even a similar sensory quality to that obtained by the commercial rennet.

According to findings, it is possible to propose the purified enzyme of M. circinelloides as a new alternative for rennet, but further optimization, purification and cheese production tests are required.

In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing atomizer speed in the spray dryer, the average size of casein micelle is significantly decreased (P < 0.05), whereas no significant effect is observed on the chemical properties of milk powder. White cheese characteristics indicated that by increasing atomizer speed, texture parameters, such as hardness, mastication, and gumminess were significantly reduced (P < 0.05). Sensory evaluation also revealed that the cheese samples prepared with dried milk produced at 12,000 rpm were highly accepted by the panelists. Overall, the findings suggested that 12,000 rpm is the optimal atomizer speed for milk powder production.

Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese.

The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chain Reaction (PCR) analysis was applied to confirm that the colonies isolated during the several steps of production were the same strains added in milk. Statistical analysis was done using XLStat software.

The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log10 Colony Forming Unit (CFU)/g in cheeses at 90 days of ripening. The four pathogenic bacteria were found in experimental curd at levels higher than those inoculated in milk and completely disappeared after 60 days of ripening. The RAPD analysis clearly demonstrated the presence of the added strain during production and confirmed the results of plate counts.

This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of E. coli O157, L. monocytogenes, S. Enteritidis, and S. aureus.DOI: 10.18502/jfqhc.7.1.2449