Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
34,222
result(s) for
"Cheese industry."
Sort by:
The life of cheese
Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As \"unfinished\" commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.
eBook
Agronomic Potential of Compost from Unconventional Organic Waste Sources and the Effect of Trichoderma harzianum T-22 on Durum Wheat’s Early Development
Composting organic waste enhances soil fertility, supports plant growth, and offers a sustainable waste management strategy. This study evaluated the agronomic potential of three compost types derived from unconventional sources: (i) sewage sludge, (ii) slaughterhouse animal by-products (ABPs), and (iii) cheese industry waste. The impact of Trichoderma harzianum strain T-22 inoculation was also assessed in relation to the early development of durum wheat (Triticum turgidum subsp. durum) under greenhouse conditions. Compost type significantly influenced plant emergence and growth, with sewage sludge-based compost showing the best performance. T. harzianum T-22 inoculation produced mixed results; it improved growth in specific combinations (CS-1/3 and CA-1/4) but inhibited it in others (particularly CW-based composts). These findings underscore the importance of compost source selection and highlight that microbial inoculation effects are substrate-dependent. This work supports sustainable composting practices and fungal waste valorization to optimize plant growth in sustainable agriculture.
Journal Article
Reinventing the wheel : milk, microbes, and the fight for real cheese
\"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing \"real\" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level.\"--Provided by publisher.
Book
Incidence of Listeria monocytogenes in Cheese Manufacturing Plants from the Northeast Region of São Paulo, Brazil
The incidence of Listeria monocytogenes in three cheese manufacturing plants from the northeastern region of São Paulo, Brazil, was evaluated from October 2008 to September 2009. L. monocytogenes was found in samples from two plants, at percentages of 13.3% (n = 128) and 9.6% (n = 114). Samples of raw and pasteurized milk, water, and Minas Frescal cheese were negative for L. monocytogenes, although the pathogen was isolated from the surface of Prato cheese and in brine from one of the plants evaluated. L. monocytogenes was also isolated from different sites of the facilities, mainly in non-food contact surfaces such as drains, floors, and platforms. Serotype 4b was the most predominant in the plants studied. The results of this study indicate the need for control strategies to prevent the dispersion of L. monocytogenes in the environment of cheese manufacturing plants.
Journal Article
Valorization of cheese whey using microbial fermentations
Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content. Because of this, CW and SCW are high-polluting agents and their disposal is still a problem for the dairy sector. CW and SCW, however, also consist of lipids, proteins, and minerals, making them useful for production of various compounds. In this paper, microbial processes useful to promote the bioremediation of CW and SCW are discussed, and an overview on the main whey-derived products is provided. Special focus was paid to the production of health-promoting whey drinks, vinegar, and biopolymers, which may be exploited as value-added products in different segments of food and pharmaceutical industries.
Journal Article
Major Technological Advances and Trends in Cheese
Over the last 25 yr, cheese production in the United States has more than doubled with most of the increase due to production in the western states. Processing large volumes of milk into cheese has necessitated changes in vat size and design, reliance on computer software, and milk standardization, including use of membrane concentration of milk either at the cheese plant or on the farm. There has been increased interest in specialty cheeses including cheese made from sheep, goat, and organic milks. In addition, membrane processing of whey into various value-added components has become routine. Changes in cheese manufacturing protocols have resulted in a reduction of the manufacturing time and the necessity for consistent and reliable starter activity. Major advances in the genetics of microorganisms have not only resulted in widespread use of fermentation-produced chymosin but also in starter bacteria with improved resistance to bacteriophage infection. Genomics and proteomics have increased the likelihood of the development of nonstarter adjuncts with specific enzymatic activity. Indeed, the use of adjunct microorganisms to produce cheese with a unique flavor profile or to produce cheese with more consistent or better quality flavor has gained almost universal acceptance.
Journal Article
Use of whey permeate containing in situ synthesised galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum
Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut. GOS are commonly produced from lactose in an enzymatic reaction catalysed by β-galactosidase, named transglycosylation. Lactose is the main constituent of whey permeate (WP), normally wasted output from the cheese industry. Therefore, the main goal of this work was to optimise the synthesis of GOS in WP using β-galatosidase from Aspergillus oryzaea. WP and whey permeate enzymatically treated (WP-GOS) were used as culture media of Lactobacillus plantarum 299v. Lb. plantarum 299v attained the stationary phase in approximately 16 h, reaching 3·6 and 4·1×108 CFU/ml in WP and WP-GOS, respectively. The in situ synthesised GOS were not consumed during growth. No significant differences were observed in the growth kinetics of microorganisms in both media. After fermentation, microorganisms were dehydrated by freeze-drying and spray-drying and stored. The recovery of microorganisms after fermentation, dehydration and storage at 4 °C for at least 120 d was above 108 CFU/g. These studies demonstrated that WP is an appropriate substrate for the synthesis of GOS and the obtained product is also adequate as culture medium of Lb. plantarum 299v. The coexistence of GOS and dehydrated viable probiotic microorganisms, prepared using an effluent as raw material, represents the main achievement of this work, with potential impact in the development of functional foods.
Journal Article
Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry
A milk-clotting enzyme named YS-1 was purified from a Bacillus subtilis (B. subtilis) YB-3, which we have isolated from Tibetan Plateau, Gansu, China. The enzyme YS-1 was identified as a metalloproteinase. SDS-PAGE and MALDI-TOF-MS analysis of the purified enzyme gave a molecular weight of 42 kDa. YS-1 was stable over a wide range of temperature from 20 to 60 °C. Purified YS-1 was also active over a wide range of pH from 5.0 to 9.0. It can be activated by Ca^sup 2+^ and Al^sup 3+^ but inhibited by Zn^sup 2+^, Fe^sup 2+^ and Cu^sup 2+^. The milk-clotting enzyme YS-1 exhibited high specificity to substrate β-casein and yak milk casein and led to a 75% more rapid coagulation of yak milk than cow milk, due to high β-casein content in yak milk. Together, our findings confirmed that the enzyme YS-1 has a potential to be used in yak cheese industry. [PUBLICATION ABSTRACT]
Journal Article