Raw milk cheeses

Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

Foodborne pathogens in raw milk and cheese of sheep and goat origin: a meta-analysis approach

Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis

The Flavor, Volatile Acidity, and Soluble Protein of Cheddar and other Cheese

Foci of contamination of Listeria monocytogenes in different cheese processing plants

The aim of this paper was to develop a real-time PCR method targeting a gene sequence encoding a bacteriocin ABC transporter ATP-binding protein for the detection of Streptococcus thermophilus in cheese produced from raw cow milk. A real-time quantitative PCR assay was designated to identify and count S. thermophilus cells in ripened cheese. The developed real-time PCR primers and probe were highly specific for S. thermophilus CNRZ1066, CNRZ8232, LMD-9, LMG 18311, CNRZ 002 and CNRZ 03 but not for Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc spp., Enterococcus spp. that are phylogenetically very similar to S. thermophilus, and this is the reason why they are difficult to differentiate using culture-based methods. The real-time PCR allowed for quantification with a detection of 101–103 cfu/g of product. qPCR-standard curves were linear over seven log units down to 101 copies per reaction; PCR efficiencies ranged from 1.00 to 1.03. The newly developed qPCR method could be applied to specific detection and precise enumeration of S. thermophilus in raw milk and cheese.

Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review

Chapter 27 - Mold-Ripened and Raw Milk Cheeses: Production, Risks, and Benefits to Human Health

Prevalence of Brucella spp. in raw milk and artisanal cheese tested via real-time qPCR and culture assay

Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%.Keywords :dadih,lactic acid bacteri, non-dairy cheese, soybean

Several outbreaks of L. monocytogenes have been involved with milk and dairy productsconsumption. The present study was conducted to investigate the prevalence listeria monocytogenes in raw milk and some dairy products. A total of 225 samples of raw milk (75), pasteurized milk (50), ice cream (50) and Ras cheese (50) were collected randomly from different supermarkets, retail outlets and other markets outlets in Damanhour city, El-Behira governorate, Egypt. Out of 225 samples, 29 (12.88%) were positive for Listeria species. The occurrence of Listeria spp. in raw milk, pasteurized milk, ice cream and Ras cheese samples were 10 (13.33%), 6 (12%), 7 (14%) and 6 (12%), respectively. The most prevalent listeria species isolated from raw milk and dairy products in this study was L. innocua and L. monocytogenes. The biochemically identified isolates of L. monocytogenes (16) were molecularly characterized by multiplex PCR for detection of three virulence genes (iap , hylA and actA ); the results showed that iap gene was demonstrated in all isolates (100%); hylA and actA were detected in 83.3 and 66.7% of isolates from raw milk; 66.7 and 66.7% of isolates from pasteurized milk; 80 and 80% of isolates from ice cream; 100 and 50% of isolated from Ras cheese samples. Concerning to antibiotic resistance, 16 isolates of L. monocytogenes were tested against 14 antibiotics disc and showed that all the isolates were resistant to Kanamycin (100%) and Nalidixic acid (93.75%), meanwhile, most of the isolates showed sensitivity against Ciprofloxacin (87.50%) and Ampicillin (68.75%). In conclusion, the results of this study emphasize the need for applying more strict hygienic control measures especially during processing, storage and marketing of dairy products.

The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

Recent advances in cheese microbiology

Pecorino Bagnolese is a typical Italian cheese made from raw ewe's milk in province of Avellino (southern Italy). The aim of this study was to evaluate the physicochemical and microbiological parameters during cheese-making and ripening (30, 90 and 180 d). Results showed that the cheese-making and ripening influenced the pH, water activity, moisture, fat content and levels of Enterobacteriaceae. Changes in the fatty acids profile of ripened cheeses compared to milk were observed, suggesting the influence of ripening on the fatty acids profile. Nutritional indices demonstrated positive health attributes. The concentration of malondialdehyde remained consistently low, while free fatty acids showed an increasing trend during ripening. Coagulase-positive staphylococci complied with the legislative threshold value, but colonies of Staphylococcus aureus were found. Pathogens were not detected. In conclusion, the data collected provided a better characterisation of this traditional cheese and can be used for broadening knowledge of raw ewe's milk cheeses.

Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage