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Influence Of Cheese Composition On Microbial Growth And Metabolism
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Book Synopsis Influence of Cheese Composition on Microbial Growth and Metabolism by :
Download or read book Influence of Cheese Composition on Microbial Growth and Metabolism written by and published by . This book was released on 2013 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheddar cheese is the most commonly consumed bacterial-ripened cheese in the world. The microbiota of Cheddar cheese and the metabolites formed by this microbiota are determined, in part, by cheese composition. However, the interactions of cheese composition and microbiota remain poorly defined due to many of the variables (i.e. pH and lactate concentration) being inter-related and difficulties in reproducibly producing Cheddar cheeses with specific compositions. To overcome these difficulties, we utilized either Cheddar cheese extract or a defined media as model systems as they allow for reproducible alterations in single variables. This thesis consists of three studies related to the influence of Cheddar cheese composition on microbial growth/survival and metabolism. The first study examined the influence of variable components of cheese composition [NaCl in the moisture, lactate in the moisture, and pH] on the survival of microbial pathogens in Cheddar cheese. The results indicate that Shiga toxin-producing Escherichia coli is the pathogen of greatest concern in low-Na Cheddar varieties, and that pH is the primary microbial hurdle. The second study examined the influence of cheese composition on the growth and metabolites formed by Lactobacillus casei strains. Lb. casei strains were selected as this species is a common component of the non-starter microbiota of Cheddar cheese, and its enzymes and metabolites are known to influence Cheddar cheese flavor development. NaCl concentration was determined to influence volatile compound accumulation, while lactate and lactose concentration did not have a a significant effect. Volatile compounds associated with buttery, sulfury, nutty, and rosy flavor were produced in a strain specific manner. These results indicate that strain selection is a critical for adjuncts targeted for Cheddar varieties with alternative compositions and that the conditions employed to evaluate the strains is critical. The third study characterized growth enhancement of Lb. casei by citrate and the metabolic pathways involved. We identified that citrate utilization enhances growth of Lb. casei, but the dependence on Mg2+ and metabolites formed were strain specific. In addition, the oxaloacetate (OAA) decarboxylase was determined to be the enzyme responsible for the conversion of OAA to pyruvate by gene expression and inactivation studies.
Book Synopsis Cheese Problems Solved by : P L H McSweeney
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Book Synopsis Improving the Flavour of Cheese by : B C Weimer
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Author :International Commission on Microbiological Specifications for Foods Publisher :Springer Science & Business Media ISBN 13 :9780412473500 Total Pages :524 pages Book Rating :4.4/5 (735 download)
Book Synopsis Microorganisms in Foods 5 by : International Commission on Microbiological Specifications for Foods
Download or read book Microorganisms in Foods 5 written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 1996-06-30 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to assemble detailed information relating to foodborne pathogens in order to make it readily accessible to those who wish to employ the HACCP system for the control of microbial hazards. The book is concerned solely with foodborne pathogens and does not discuss spoilage organisms. Each chapter provides a general survey of a foodborne pathogen, with appropriate referencing to authoritative review material. Reviews the history and the occurrence of the organism in nature as well as its taxonomy. Discusses the symptoms (but not the treatment) of the relevant foodborne disease syndrome(s), as well as the mechanism of pathogenicity. Consideration is given to the available method for the enumeration and identification of the organism, as well as possible alternative methods. Also reviews the epidemiology of the foodborne disease and its importance. Each chapter concerns itself with the specific parameters that influence the growth, survival or death of the microorganism. Includes information on temperature, water activity, pH, irradiation, preservatives, gases, disinfectants and, where possible, on interactions between these parameters. Written for food technologists, product developers, food microbiologists and regulators.
Book Synopsis Cheese and Microbes by : Catherine W. Donnelly
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by ASM Press. This book was released on 2014-04-30 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Book Synopsis Microbiology in Dairy Processing by : Palmiro Poltronieri
Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Author :Fernando Perez-Rodriguez Publisher :Springer Science & Business Media ISBN 13 :1461455200 Total Pages :132 pages Book Rating :4.4/5 (614 download)
Book Synopsis Predictive Microbiology in Foods by : Fernando Perez-Rodriguez
Download or read book Predictive Microbiology in Foods written by Fernando Perez-Rodriguez and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered.
Book Synopsis Cheese: Chemistry, Physics and Microbiology by : P. F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology written by P. F. Fox and published by Springer. This book was released on 2012-12-06 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Book Synopsis Probiotic Dairy Products by : Adnan Y. Tamime
Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
Book Synopsis Food Spoilage Microorganisms by : Clive de W Blackburn
Download or read book Food Spoilage Microorganisms written by Clive de W Blackburn and published by Woodhead Publishing. This book was released on 2006-03-21 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria
Book Synopsis Chemistry of Structure-Function Relationships in Cheese by : Edyth L. Malin
Download or read book Chemistry of Structure-Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Book Synopsis Handbook of Cheese in Health by : Victor R. Preedy
Download or read book Handbook of Cheese in Health written by Victor R. Preedy and published by Brill Wageningen Academic. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For this reason, there is a drive to produce types with reduced or modified fat or salt contents.
Book Synopsis Probiotics, Prebiotics, and Synbiotics by : Ronald Ross Watson
Download or read book Probiotics, Prebiotics, and Synbiotics written by Ronald Ross Watson and published by Academic Press. This book was released on 2015-09-23 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions
Download or read book Cheese written by Paul L. H. McSweeney and published by Academic Press. This book was released on 2017-06-01 with total page 1302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese: Chemistry, Physics and Microbiology, Fourth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Book Synopsis Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk by : F. Lyndon Davies
Download or read book Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk written by F. Lyndon Davies and published by Elsevier Science & Technology. This book was released on 1984 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.
Book Synopsis The Microbiome Diet by : Raphael Kellman
Download or read book The Microbiome Diet written by Raphael Kellman and published by Da Capo Lifelong Books. This book was released on 2014-07-01 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: First diet book connecting the microbiome with healthy weight loss; featuring an easy wellness program with a 3-phase diet.
