Cheeses experimental

Experimental cheeses. Experimental French Camembert cheeses (45 % fat dry basis) were manufactured at the Lyc6e Agricole de Saint L6 Thdre (Saint L6, France) as described in (11). A Camembert cheese ripened for 30-days was used for the identification of taste fi ctions. Camembert cheeses were taken 9, 16, 21, 28, 35 and 42 days after manufacture to study the evolution of taste... 

Urethane [51-79-6] (ethyl carbamate) occurs as a natural by-product in fermented products such as wine, Hquors, yogurt, beer, bread, oHves, cheeses, and soy sauces. Whereas urethane has a known cancer etiology in experimental animals, no such relationship has yet been proven in humans (108,109). Alcohol may act by blocking the metaboHsm of urethane, and thus exert a protective effect in humans consuming alcohoHc beverages (110). 

Fig. 2.7.7 h —T2 and D-T2 spectra for milk, cream and cheese. Data for each sample are shown in one column and the various experimental results are in the different rows. First row T —T2 spectra. 7he two lines in each spectrum indicate the constant 7 -72 ratios of 1 and 2. 7he peak to the left of the lines correspond to the water signal with a h T2... 

Of the initial group of 3 who received 2.0 ml. all became unresponsive within 2-3 minutes, but one did not respond an hour later when his experimental mates did. It was decided that he was to be unresponsive forever and last rites were administered. The experiment was repeated using another group of three and the results were identical. Thus of the six animals who received 2.0 ml of saline, 2 went to the big cheese pile in the sky. 

Samples G and H of very small batches of experimental Blue cheese ripened for 2 and 3 months, respectively. d Trace. 

For example, the protein content in cheese, which is measured as the percentage nitrogen, can be determined using IR absorbance at different wavelengths. This method can also be used to calculate the parameters A, B and C of Van Deemter s equation (cf. 1.11) corresponding to experimental data. 

Ramet, J. P., Alais, C. and Weber, F. 1969. Study of a microbial coagulating enzyme produced by Endothia parasitica. II. Experimental production of soft and cooked cheeses with Pfizer coagulating enzyme. Lait 49, 40-52. 

In the present work, the major variables that have significant effects on nisin biosynthesis and lactic acid coproduction from whey were identified, and the optimal conditions for the production of nisin and lactic acid were determined respectively using statistically based experimental designs. In this article, we also discussed the feasibility of simultaneous production of nisin and lactic acid from cheese whey. 

The lubricated squeezing flow technique was applied to melting American cheese where an Universal Testing Machine with lubricated platens was employed (Campanella et al., 1987) to obtain experimental data. This technique is particularly well suited for highly viscous semisolid foods prone to either slip or require considerable effort in pressure-driven methods, such as melted cheese, cheese spreads, com massa, tomato pastes, mayonnaise, and peanut butter, and provides data at low values of strain rate of the order of about 0.01 s Conversely, it is not easy to obtain high strain rates with Universal Testing Machines. In addition, it should be ensured that the lubricant is not depleted and is in place during a biaxial strain experiment. 

Ipecac plants clonally propagated by the method provided in the section 1.1 were used for the experimental materials. The potted plants acclimatized in a phytotron [25°C, 16 hr/day light (200 pEm S ), 80% relative humidity] for 1 month were transferred to the field in May (1987-1988) either soon (IM-plant) or after 1-year pre-cultivation (1 Y-plant) in a greenhouse (20 to 35 °C) and then cultivated under cheese cloth (50% shading rate). Plants cultivated in the field and greenhouse of Tsukuba and Tanegashima were periodically collected to determine their growth and alkaloid contents. 

Quantitative studies on the enzymatic generation of methanethiol from methionine showed that methioninase obtained from Pseudomonas putida could be used for the development of flavors. Reactions carried out under anaerobic conditions yielded only methanethiol while aerobic conditions favored conversion of substantial amounts of methanethiol to dimethyl disulfide. Incorporation of free or fat-encapsulated methionine/methioninase systems into Cheddar cheeses resulted in the formation of volatile sulfur compounds, including carbon disulfide, and accelerated rates of development of aged Cheddar-like flavors. Methanethiol, when present alone, was observed not to cause the true, Cheddar-like flavor note in experimental cheeses. 

Each trial consisted of a vat of control cheese (butterfat capsules contained only phosphate buffer), a vat of cheese with the encapsulated enzymic flavor generating system, and a vat of cheese containing both butterfat capsules with only phosphate buffer and 15 ml of the unencapsulated reaction mixture (i.e., enzyme, substrate, and cofactor). Such an experimental design allowed assessment of Influences of both the addition of free methioninase systems and encapsulated methioninase systems on the... 

Concentrations of methanethiol measured in headspace samples of the experimental cheeses are summarized in Table II for the analysis times of 1 day, 21 days and 4 months for each of the two ripening conditions employed. Notably, the cheese made with only encapsulated buffer did not contain methanethiol after 1 day at either temperature. However, the encapsulated methioninase system yielded significant amounts of methanethiol at 1 day, and continued to increase through 4 months. Generally, the final concentration of methanethiol in the encapsulated-buffer control... 

In conclusion, these investigations have shown that methanethiol generation by methioninase has potential applications in the development of cheese flavors as well as other for other foods. The use of fat encapsulated enzyme systems functioned well in experimental cheeses, and their use should provide assistance in controlled delivery of methanethiol into food systems during further efforts to elucidate the complex nature of Cheddar cheese flavor. 

An example of experimental bias can be seen in the example of the mouse in the maze experiment. In this example, a researcher is timing mice as they move through the maze towards a piece of cheese. The experiment relies on the mouse s ability to smell the cheese as it approaches. If one mouse chases a piece of Cheddar cheese, while another chases Limburger, or so called stinky cheese, clearly the Limburger mouse has a huge advantage over the mouse chasing Cheddar. To remove the experimental bias from this experiment, the same cheese should be used in both tests. 

Within this context, the aim of this work was to apply chemometric experimental designs for the optimization of casein separation by CE using a neutral capillary and to build a multivariate model for the reliable prediction of cheese... 

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