Cheese cured

O Keeffe et al. (1977) reported that some porcine pepsin survives Cheddar cheesemaking and contributes to casein breakdown during cheese curing. However, it has been shown that the breakdown they attributed to pepsin occurs in curd containing neither coagulant nor starter bacteria (Majeed 1984). More recent studies have shown that porcine pepsin does not survive in Cheddar cheese when the milk is set at pH 6.6 (Yiadom-Farkye 1986). This supports earlier reports of Green (1972) and Wang (1969). 

Kase-pappel,/. wild mallow (Malta sylvestris). -rei, /. cheese factory cheese making, -rei-fung,/. cheese ripening or curing, kilsesauer, a. lactate of. 

In the last fifteen years there has been considerable interest in the analysis of volatile N-nitrosamines in foods. The primary focus has been on meat cured with nitrite (3 ) although nitrosamines have been shown to occur occasionally in other foods such as fish and cheese (, 3) Recently, attention has been directed to volatile nitrosamines in beer and other alcoholic beverages. The purpose of this paper is to review current information on the presence of nitrosamines in beer, and to discuss work done in our laboratory and elsewhere on the mode of formation of nitrosamines in beer. 

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

In foodstuff preserved by addition of nitrate/nitrite (namely cured meat produce and cheeses) both methods of preservation introduce nitrosating species into the food matrix. 

The main limitation to the clinical use of the MAOIs is due to their interaction with amine-containing foods such as cheeses, red wine, beers (including non-alcoholic beers), fermented and processed meat products, yeast products, soya and some vegetables. Some proprietary medicines such as cold cures contain phenylpropanolamine, ephedrine, etc. and will also interact with MAOIs. Such an interaction (termed the "cheese effect"), is attributed to the dramatic rise in blood pressure due to the sudden release of noradrenaline from peripheral sympathetic terminals, an event due to the displacement of noradrenaline from its mtraneuronal vesicles by the primary amine (usually tyramine). Under normal circumstances, any dietary amines would be metabolized by MAO in the wall of the gastrointestinal tract, in the liver, platelets, etc. The occurrence of hypertensive crises, and occasionally strokes, therefore limited the use of the MAOIs, despite their proven clinical efficacy, to the treatment of atypical depression and occasionally panic disorder. 

Nitric oxide (NO) is the compound responsible for the color and stability of cured meats, and may be involved in the anticlostridial action of nitrate added to some cheeses. NO has also been implicated as a major constituent in the... 

Benzoyl peroxide is used as an initiator for polymerization of acrylates (including dental cements and restoratives) and other polymers as a bleaching agent for flour, fats, oils, waxes and milk used in the preparation of certain cheeses in pharmaceuticals for the topical treatment of acne in rubber curing and as a finishing agent for some acetate yams (Anon., 1984 Lewis, 1993 Medical Economics Co., 1996 United States Food and Dmg Administration, 1997). 

Cheese is a concentrated dairy food produced from milk curds that are separated from whey. The curds may be partially degraded by natural milk or microbial enzymes during ripening, as in cured cheeses, or they may be consumed fresh, as in uncured cheeses like cottage cheese. Most commonly, a bacterial culture with the aid of a coagulating enzyme like rennin is responsible for producing the initial curd. The... 

To increase curd elasticity and improve eye formation, the milk used to produce Swiss cheese must be clarified. Standardization of the fat content of the milk after clarification ensures uniform composition. Rennet and lactic acid from the bacteria cause casein coagulation. Swiss cheeses made in the United States are cured for three to four... 

Starter cultures of heat-resistant lactobacilli and S. thermophilus are added, along with rennet, to form the curds. Manufacture and salting of the cheeses take about 20 days, with 12-15 days for brining. They are then stored in cool, ventilated rooms to ripen in one or two years. A fully cured Parmesan keeps indefinitely, is very hard and thus grates easily, and is used for seasoning. Low moisture and low fat contents contribute to its hardness. Parmesan cheese made in the United States is cured for at least ten months. 

Federal definitions and standards of identity for the various kinds and groups of cheeses, issued by the Food and Drug Administration (1984), require that if the milk used is not pasteurized, the cheese must be cured for not less than 60 days at a temperature not lower than 1.67°C. These conditions allow any pathogens that might be present to die or become inactive during storage. 

Goepfert, J. M., Olson, N. F. and Marth, E. H. 1968. Behavior of Salmonella typhimu-rium during manufacture and curing of Cheddar cheese. Appl. Microbiol 16, 862-866. 

Salmonella, Vibrio parahaemolyti-cus, Clostridium botulinum, Serra-tia, Lactobacillus, Pediococcus, some molds, yeasts (Rhodotorula, Pichia) Some cheeses (cheddar, swiss, muenster, provolone), cured meat (ham), some fruit juice concentrates foods containing 55% (w/ w) sucrose or 12% sodium chloride. 

Fermentation has been known and commercially exploited for centuries. Products like spirit, liquor, wine, beer, and other alcoholic beverages vinegar cheese and yogurt miso, soy sauce, and fermented bean curd ham and sausage fish sauce cured vanilla beans, tea, and cocoa pickles and sauerkraut dough, bread, and other bakery products have special flavor notes that can also be used as seasonings. 

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