ライフサイエンスコーパス: cheese

1 by incorporation into a food matrix (cottage cheese).

2 reduced-fat cheese as opposed to regular-fat cheese.

3 tures used for fraudulent production of this cheese.

4 nal product and undervalues the original PDO cheese.

5 r laboratory for routine analysis of AFM1 in cheese.

6 combined probiotic strains to goat "coalho" cheese.

7 hod to quantify the starch in the spreadable cheese.

8 d technological characteristics of Kashkaval cheese.

9 oteins and volatile organic compounds in the cheese.

10 Zn bioavailability of 17.40% is in cheese.

11 improved the antioxidant activity of cottage cheese.

12 o the production of a potentially functional cheese.

13 in the manufacture of Pecorino di Farindola cheese.

14 basis for the development of a RM for SEA in cheese.

15 s) for Staphylococcal enterotoxin A (SEA) in cheese.

16 antly impacting on the quality of the mature cheese.

17 analysis showed different responses to each cheese.

18 food structures e.g. processed and analogue cheese.

19 Myzithra cheese is a traditional Greek whey cheese.

20 improved the antioxidant activity of cottage cheese.

21 trains for their influence in the flavour of cheese.

22 et gelation is used to produce many types of cheese.

23 determine the authenticity of this Brazilian cheese.

24 n hard cheese, specifically Grana Padano PDO cheese.

25 ation process with the aim of producing soft cheese.

26 hich are derived from cooked meat, oils, and cheese.

27 ent in pasture plants, was found in milk and cheese.

28 not able to fully recover AFM1 from ripened cheeses.

29 tic acids (HAAs) in a wide range of European cheeses.

30 ere concentrated in the aqueous phase of the cheeses.

31 VPP and IPP largely prevailed in almost all cheeses.

32 the presence or not of alphas-CN to the whey cheeses.

33 part of their daily habitual diet with 80 g cheese/10 MJ, whereas subjects in the CHO group did the

34 ilk 9.59, 1.0, 378, 447, 1.78 mug kg(-1), in cheese 14.5, 1.25, 428, 586, 1.68 mug kg(-1), in yoghurt

35 ntion [i.e., intervention containing cheese (CHEESE)], 2) a macronutrient-matched nondairy, high-meat

36 Nine cheeses (3 per bulk milk) were manufactured and ripened

37 sodium content of white bread, 27% for hard cheese, 42% for sausages, and 54% for ready-to-eat break

38 isocaloric diets were as follows: 1) a high-cheese (96-120-g) intervention [i.e., intervention conta

39 ash, Ca, Mg and K than those of experimental cheeses A and B.

40 tal solids content of 61.80g per 100g(-1) of cheese, a salt/moisture ratio of 8.92g salt per 100g(-1)

41 an be used for forensic detection of ricotta cheese adulteration and, if properly validated, to provi

42 nd percentages of cow milk in milk mixes and cheeses, allows for an estimation of cow DNA in a dynami

43 cid) can be found at mug/kg levels in the 56 cheeses analysed.

44 t cheese with an equal amount of reduced-fat cheese and an isocaloric amount of carbohydrate-rich foo

45 e determination of the target metabolites in cheese and bacterial culture samples.

46 ol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures was developed.

47 sterol concentrations were similar after the cheese and butter diets but were significantly higher th

48 dy suggest that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol

49 Cheese and butter intake was associated with a higher ri

50 pact of consuming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors.In a m

51 (13)C peak at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (

52 The raw black eye bean, cheese and fish showed high Zn content up to 8.85 +/- 0.

53 n (PDO) cheese is the most famous Portuguese cheese and has a high commercial value.

54 Moreover, dairy products (yoghurt, white cheese and kefir) contained kynurenine ranging from 30.3

55 Diets with cheese and meat as primary sources of SFAs cause higher

56 We explored the effects of cheese and meat as sources of SFAs or isocaloric replace

57 CHEESE and MEAT diets caused higher fecal bile acid excr

58 type of bile acids excreted differed between CHEESE and MEAT diets.

59 uffalo mozzarella cheese, one goat crescenza cheese and one artisanal cured ricotta cheese, were able

60 lture influenced (p<0.01) proteolysis in the cheese and resulted in a higher content of soluble prote

61 a (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a se

62 to quantitate fenbendazole residues in Feta cheese and yoghurt made from spiked and incurred ovine m

63 contrast, fermented dairy products, such as cheese and yogurt, generally show inverse associations.

64 h to develop simple systems to classify blue cheeses and of potential use for the detection of food f

65 ition and biochemistry of starter-free fresh cheeses and to monitor their evolution during cold stora

66 od substrates (dark chocolate, banana, gouda cheese) and biological samples (urine and blood plasma)

67 and 8 h after the meal.Cheddar cheese, cream cheese, and butter induced similar increases in triglyce

68 ry fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h a

69 k (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox propo

70 Plain cottage cheese, and cheese functionalized by direct addition of

71 es (MFGs) in high-fat dairy systems, such as cheese, and containing bioactive compounds, such as tea

72 (VFR); seafood and noodle (SfN); and pasta, cheese, and processed meat (PCP).

73 s, other nuts, chicken without skin, low-fat cheese, and seafood (-0.14 to -0.71 kg; P = 0.01 to P <

74 takes of dairy products, milk, low-fat milk, cheese, and total, dietary, and dairy calcium, but not s

75 served when using a comparable non-fat model cheese ( approximately 0.1-20 mum(2) s(-1)).

76 ent was experimentally assessed in semi-hard cheese as a function of the most relevant compositional

77 ies recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese.

78 ity, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added.

79 role on the valorization of Serra da Estrela cheese, as well as on other high-quality dairy products

80 nd 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively

81 Physicochemical analyses of the cheeses at various stages of the ripening were performed

82 The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses hea

83 rate in correct prediction of the age of the cheeses based on their key headspace volatile profiles.

84 nd recipes to enable characterisation of the cheeses based on their ripening stages.

85 y was testing different types of white mould cheese but other complex samples could also be analyzed

86 nt factors impacting eye growth in semi-hard cheese, but yet has scarcely been investigated in litera

87 Lysine quantification in cheese by a novel, highly selective amperometric biosens

88 Whey, a cheese by-product used as a food additive, is produced w

89 Cheese can contain regulated disinfection by-products (D

90 e data indicated that the ACE-I potential of cheeses cannot be inferred based on the type and amount

91 ese (REG), reduced-fat cheese (RED), or a no-cheese, carbohydrate control (CHO) group.

92 nuated compared with that induced by cheddar cheese (change from baseline: +14% compared with +42%; P

93 from baseline: +24%; P = 0.002) and cheddar cheese (change from baseline: +16%; P = 0.0004).

94 he triglyceride response caused by the cream cheese (change from baseline: +44%) was significantly gr

95 intervention [i.e., intervention containing cheese (CHEESE)], 2) a macronutrient-matched nondairy, h

96 and no significant differences were found on cheese cholesterol levels.

97 ction of "free" aqueous phase present in the cheese, closely which is linked to cheese-making technol

98 omic procedure based on loading of B/WB milk/cheese CN extracts on a hydroxyapatite column, in situ t

99 ionships between molecular diffusion and the cheese composition and/or its microstructure.

100 at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (catechin or

101 ilar, however, the spectrum was narrower for cheeses containing free polyphenols.

102 Regular-fat cheese contains a high amount of saturated fat.

103 a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated

104 and 2, 4, 6, and 8 h after the meal.Cheddar cheese, cream cheese, and butter induced similar increas

105 of extracts, and technological properties of cheese curds.

106 n=29; follow-on formula, baby porridge, curd cheese dessert) and dietary supplements (n=15), both spe

107 The CHEESE diet caused a 5% higher high-density lipoprotein

108 excretion was 1.8 and 0.9 g higher with the CHEESE diet than with CARB and MEAT diets (P < 0.001 and

109 LDL-cholesterol concentrations after the cheese diet were lower than after the butter diet (-3.3%

110 ring factor for ACE-I peptide release during cheese digestion.

111 ive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10 degrees C.

112 ctural and biochemical changes that occur in cheese during ripening when calcium chloride is added or

113 d proteolytic changes in Valdeon blue-veined cheese during ripening.

114 s constituted the main chemical class of the cheeses during ripening (mean abundances of these were 5

115 The incidence of hypertension, or "cheese effect", which is associated with a large dietary

116 ted food samples (beef, chicken, fish, milk, cheese, egg, rice, rice-based products, wheat flour, cor

117 were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction

118 However, the cottage cheese enriched with the microencapsulated extracts, tha

119 iry low-fat control in which the energy from cheese fat and protein was isocalorically replaced by ca

120 associations between green tea catechins and cheese fat components.

121 profile suggests that encapsulation protects cheese fat from interaction with catechins.

122 e of complex fortified foods including milk, cheese, fat spreads, oils and meat.

123 A high daily intake of regular-fat cheese for 12 wk did not alter LDL cholesterol or MetS r

124 The calibrated range in cheese for all analytes was very broad, from 0 to 1000mg

125 Increasing salt content in cheese from 0 to 2.7%w/w significantly decreased CO2 sol

126 tion of pasture as well as those of milk and cheese from a commercial sheep flock managed under exten

127 Cheese from all SCC categories contained spermine; where

128 Only cheese from high SCC milk showed significantly higher se

129 yramine and tryptamine were only detected in cheese from high SCC milk.

130 ect as little as 0.5% bovine whey in ricotta cheese from the other three species.

131 reatments increased cheese moisture content, cheeses from UHPH-treated milk showed lower moisture los

132 Lipolysis and proteolysis levels in cheeses from UHPH-treated milk were lower than those fro

133 Plain cottage cheese, and cheese functionalized by direct addition of free decocti

134 as applied to 59 samples of Grana Padano PDO cheese: galactose showed the highest concentration and v

135 s promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the

136 The cheeses had similar characteristics, but the extension a

137 Traditional cheeses harbour complex microbial consortia that play an

138 he identification and classification of blue cheeses has been developed.

139 cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60, 70 and 90 degrees C, respectively.

140 t in some commercially available white mould cheese, high concentrations of CPA (up to 3700mugkg(-1))

141 ing butter (HRSD: 0.94; 95% CI: 0.90, 0.99), cheese (HRSD: 0.91; 95% CI: 0.86, 0.97), and milk and mi

142 sed during ripening of a traditional Italian cheese, identifying parameters that could be modified to

143 Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan penins

144 unts matching the saturated fat content from cheese in the intervention containing cheese (MEAT)], an

145 -fat fermented milk (P-trend < 0.01) and for cheese in women (P-trend = 0.02).

146 obtain a perfect classification of all five cheeses in 5.5h.

147 ching was applied for the first time on real cheese, in order to investigate the relationships betwee

148 Also, our findings confirm that cheese increases fecal fat excretion.

149 ic), both of them have an affinity for fatty cheeses, increasing their concentrations as the percenta

150 lk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negati

151 Cheese intake was associated with 16% lower all-cause mo

152 d GL were identified; for example, increased cheese intake was associated with weight gain when GL in

153 ith milk avoidance, high energy intake, high cheese intake, high intake of sugar-sweetened beverages,

154 all-cause mortality, and fermented milk and cheese intakes are associated with lower all-cause morta

155 Cheese is a suitable matrix to deliver probiotic strains

156 Myzithra cheese is a traditional Greek whey cheese.

157 Ricotta cheese is a typical Italian product, made with whey from

158 The extraction of aflatoxin M1 (AFM1) from cheese is generally carried out using chlorinated organi

159 However, the negative effect of regular-fat cheese is still under debate.

160 strela Protected Designation of Origin (PDO) cheese is the most famous Portuguese cheese and has a hi

161 peculiar features of Pecorino di Farindola, cheeses made from raw ewes' milk using calf (A) and kid

162 take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment.

163 use of pig rennet for Pecorino di Farindola cheese making confers physico-chemical and proteolytic c

164 ed as chymosin-like protease substitutes for cheese making industries.

165 o select lyophilized flowers (A) for further cheese making process.

166 one generally used for milk clotting during cheese making, and exhibited a satisfactory stability ov

167 ceeded slowly justifying its suitability for cheese making.

168 nt in the cheese, closely which is linked to cheese-making technology and ripening stage.

169 sweet whey, an under-utilized by-product of cheese manufacture generated by an emerging sheep dairy

170 ontent of Manchego, the most popular Spanish cheese manufactured from ewes milk.

171 Whey is a by-product of cheese manufacturing and therefore investigating new app

172 thermophilus ACA DC 0022, used in Greek Feta cheese manufacturing, was purified.

173 ed as a potential substitute for chymosin in cheese manufacturing.

174 may be ascribed to viscosity increase of the cheese matrix and "salting in" effect of protein.

175 simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion.

176 P = 0.0004).This study demonstrates that the cheese matrix modulates the impact of dairy fat on postp

177 However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans has not

178 een tea catechins and milk fat globules in a cheese matrix were investigated using solid-state magic

179 d catabolism and significantly increases the cheese maturation rate.

180 ion of dairy products, especially yogurt and cheese, may reduce the risk of overall and CVD mortality

181 t from cheese in the intervention containing cheese (MEAT)], and 3) a nondairy, low-fat, high-carbohy

182 Papers cited herein mainly concern milk, cheese, meat and honey.

183 ey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic m

184 rs during the heat treatments applied to the cheese medium, (iii) the establishment of an observable

185 Italian buffalo mozzarella (BM) cheese metabolite profile and microbial communities were

186 ular weight, which allowed some study of the cheese microstructure.

187 from microfiltration gel faster than regular cheese milk that contains higher amounts of native whey

188 Calcium chloride is commonly added to cheese-milk to improve coagulum formation and to increas

189 ugh both homogenisation treatments increased cheese moisture content, cheeses from UHPH-treated milk

190 ely for Parmigiano Reggiano and Grana Padano cheese (n=5).

191 Ricotta cheese nominally manufactured from the last three specie

192 ontamination levels comparable with those of cheese obtained from milk of cows origin.

193 ocessing and storage of industrial processed cheese, odorous compounds are formed.

194 tive diffusion coefficients in soft and hard cheese of a group of dextrans (10-500 kDa) were found to

195 Coalho cheese of Ceara and the Jaguaribe region of Brazil has b

196 mix of volatile compounds present in Cheddar cheeses of different maturity, processing and recipes to

197 and cow milk samples, one buffalo mozzarella cheese, one goat crescenza cheese and one artisanal cure

198 significantly greater with butter than with cheese only among individuals with high baseline LDL-cho

199 ferently than an equal intake of reduced-fat cheese or an isocaloric amount of carbohydrate-rich food

200 In contrast, SFAs from either cheese or butter have no significant effects on several

201 in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-ri

202 (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into standardi

203 ns for meats, chicken with skin, and regular cheese (per increased serving/d, 0.13-1.17 kg; P = 0.02

204 revealed a suitable processing procedure for cheese powders: the blank material was prepared by cutti

205 i) mixes of milks at fixed percentages; (ii) cheeses prepared with the same mixes; (iii) commercial d

206 No significant differences compared to cheeses prepared with the traditional method were found.

207 y acceptance, the probiotic low-sodium Minas cheese presented scores above 6.00 (liked slightly) for

208 Concerning solid matrices, cheeses produced from sheep's milk and animal feeds resu

209 c characteristics that differentiate it from cheeses produced with other coagulants.

210 may contribute in the wider use of rennin in cheese production and other biotechnological application

211 The most effective was selected for cheese production in a 1L continuous system, providing t

212 velop a new process for continuous Feta-type cheese production using a biocatalyst consisting of immo

213 ial are attractive properties for the use in cheese production.

214 e widespread use of the enzyme in industrial cheese production.

215 t dairy industry because of its influence on cheese properties and human health.

216 mitted for first time the separation of whey-cheese protein (WP) components that had been denatured d

217 s generated by the action of peptidases upon cheese proteins were separated by reverse-phase HPLC to

218 roups: regular-fat cheese (REG), reduced-fat cheese (RED), or a no-cheese, carbohydrate control (CHO)

219 s, and fruit and decrease intakes of regular cheese, red meat, fried food, fast food, and fat (P < 0.

220 leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsatur

221 d to 1 of 3 intervention groups: regular-fat cheese (REG), reduced-fat cheese (RED), or a no-cheese,

222 LC chromatograms of the proteins of Myzithra cheeses revealed the presence or not of alphas-CN to the

223 ese results suggest that HGT is prevalent in cheese rind microbiomes, and that identification of gene

224 sferred genes within a model microbiome, the cheese rind.

225 e acquisition, and are widely distributed in cheese rinds in both Europe and the US.

226 previously sequenced bacterial isolates from cheese rinds, we identified over 200 putative horizontal

227 Cheese ripening duration and GLP-1 secretory responses w

228 c properties of this molecule in relation to cheese ripening have rarely been investigated.

229 and HLPLP were investigated in 12 different cheese samples by Ultra Performance Liquid Chromatograph

230 ysis was employed to identify the spreadable cheese samples containing starch.

231 trations of Ca, K and Mg in various types of cheese samples produced in different regions of Turkey w

232 Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional

233 ol, butane-2,3-diol, and propane-1,3-diol in cheese samples were 0.26, 0.02, and 0.11mgkg(-1), respec

234 Plants, feces, bulk milk and cheese samples were collected on two sampling dates.

235 Cheese samples were dried at 100 degrees C for 2 days an

236 Moreover, the analytes added to the cheese samples were recovered quantitatively (>90%).

237 troscopy was explored to evaluate spreadable cheese samples.

238 , magnesium and potassium in various Turkish cheese samples.

239 chloroform (CH) method was carried out on 24 cheese samples.

240 he parietal region were also correlated with cheese servings (P = 0.015) and calcium intake (P = 0.03

241 CO2 diffusivity in semi-hard cheese showed a complex relationship with temperature in

242 d the impact of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandia

243 e quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese.

244 The recovery data on various cheese, spiked with lysine at 50-100% of the measured co

245 ue Stilton, blue cheese with leaves and blue cheese spread.

246 n order to diffuse through the pores of such cheese structures.

247 reatments applied in the production of fresh cheese such as conventional pasteurisation and homogenis

248 06 (95% CI: 1.01, 1.11; n = 6) per 200 g/d], cheese [summary RR: 1.09 (95% CI: 1.02, 1.18; n = 11) pe

249 However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its i

250 actalbumin and beta-lactoglobulin from sheep cheese sweet whey, an under-utilized by-product of chees

251 In cheese technology, the diffusion phenomena are crucial d

252 irds looked more at a tool moving a piece of cheese that was not in contact than one that was in dire

253 ases affecting the quality of most semi-hard cheeses, the thermodynamic properties of this molecule i

254 ed in alginate and incorporated into cottage cheese to achieve an extended bioactivity.

255 ns were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutrit

256 animal, and nondairy protein, dairy protein, cheese, total dairy, high-fat dairy, and fermented dairy

257 able changes in protein content of the three cheese variants is suspected to produce an interaction w

258 able changes in protein content of the three cheese variants may be responsible for the complex behav

259 The consumption of 1 serving of butter and cheese was associated with a higher risk of diabetes, wh

260 east and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrige

261 tion of arginine (1% w/w) in probiotic Minas cheese was investigated.

262 C) in milk on bioactive amines in Mozzarella cheese was investigated.

263 , the triglyceride response induced by cream cheese was significantly attenuated compared with that i

264 on experimental CO2 diffusivity in semi-hard cheese was studied.

265 ecular mobility of the carbon species in the cheeses was measured by a wide-line separation technique

266 the increased bonded water molecules in the cheese water phase.

267 For the spiked material, a cheese-water slurry was spiked with SEA solution, freeze

268 Different types of cheese were analysed showing lysine concentrations relat

269 ese, whereas C18 unsaturated FAs in milk and cheese were derived from the intake of C18 polyunsaturat

270 Eight replicas of cheese were produced and a total of 48 cheeses were anal

271 Three types of Myzithra cheese were produced from A: 100% whey; B: 90% whey+10%

272 Protein intake from meat and cheese were significantly reduced early at 1 mo after su

273 The cheeses were analysed during 28 days of storage at 10 de

274 as of cheese were produced and a total of 48 cheeses were analysed.

275 Full-fat cheeses were manufactured containing free catechin or fr

276 neral terms, high quality starter-free fresh cheeses were obtained from UHPH-treated milk.

277 Four blue cheeses were tested: Roquefort, Blue Stilton, blue chees

278 The cheeses were then subject to a nutritional evaluation, b

279 The cheeses were: QS - with culture Start, composed by Lacto

280 cenza cheese and one artisanal cured ricotta cheese, were able to detect all expected species in addi

281 e pasture appeared as major ones in milk and cheese, whereas C18 unsaturated FAs in milk and cheese w

282 methods was independent of ripening time of cheese, whereas the CH method was not able to fully reco

283 several concentrations of yogurt whey (YW), cheese whey (CW), beta-lactoglobulin (BLG), alpha-lactal

284 Cheese whey culture media provided high molecular weight

285 This study focuses on the optimisation of cheese whey formulated media for the production of hyalu

286 ed in reasonable yield and purity from sheep cheese whey in one streamlined process.

287 high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemic

288 ethod for detecting milk powder frauds using cheese whey.

289 ofiling of the volatile component of Cheddar cheeses, which could offer a new tool for quality assess

290 complications of stents included canalicular cheese-wiring and tube prolapse in approximately 4% each

291 im was to compare the effects of regular-fat cheese with an equal amount of reduced-fat cheese and an

292 s were tested: Roquefort, Blue Stilton, blue cheese with leaves and blue cheese spread.

293 m reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alter

294 tection of DNA from cow in mixes of milk and cheeses with a limit of detection (LOD) of 0.1%.

295 The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 appr

296 In the cheeses with the addition of the strain of CCDM 946 it e

297 o improve coagulum formation and to increase cheese yield but high concentrations of calcium ions can

298 nd mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extra

299 food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder).

300 fast, subjects ingested 33 g fat from a firm cheese (young cheddar), a soft cream cheese (cream chees