In cheese

Propionates. Propionic acid [79-09-4], C2H 02, and its calcium and sodium salts ate effective mold inhibitors. They ate particularly useful in yeast-leavened baked products because they do not affect the activity of yeast. In addition to being widely used in baked goods, they ate used as mold inhibitors in cheese foods and spreads (77). 

Canada. Sorbic acid and potassium sorbate are cleared in Canada as Class II and Class III preservatives (Table XI, Parts II and III, Food and Dmg Regulations) (162). They are cleared for use in the same food types. As in the United States, their lawful use is predicated upon conformity with pubHshed food standards. Otherwise they may be used in bread and unstandardized foods, except meat (Divisions 14 and 21 of the regulations), fish, and poultry, at levels up to 1000 ppm, in cider and wine at 500 ppm, and in cheeses at 3000 ppm in accordance with the food standards for cheese (Section B of the regulations). 

As of the mid-1990s, use of MAOIs for the treatment of depression is severely restricted because of potential side effects, the most serious of which is hypertensive crisis, which results primarily from the presence of dietary tyramine. Tyramine, a naturally occurring amine present in cheese, beer, wine, and other foods, is an indirecdy acting sympathomimetic, that is, it potently causes the release of norepinephrine from sympathetic neurons. The norepinephrine that is released interacts with adrenoceptors and, by interacting with a-adrenoceptors, causes a marked increase in blood pressure the resultant hypertension may be so severe as to cause death. 

Skunks excrete 1-butanethiol and 2-methyl-1-butanethiol [1878-18-8] as a natural defense mechanism (12). Methanethiol is found in cheese, milk, coffee, and oysters (13—16). It is also found in the kuttin fmit, which is endemic to Southeast Asia. 

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

The largest industrial use of ultrafiltration is the recovery of paint from water-soluble coat bases (primers) applied by the wet electrodeposition process (electrocoating) in auto and appliance factories. Many installations of this type are operating around the world. The recovery of proteins in cheese whey (a waste from cheese processing) for dairy applications is the second largest application, where a... 

Annatto provides color in cheese, butter, margarine, and microwave popcorn. It is often used as a substitute for the expensive herb saffron. It also has antioxidant properties. 

Beta-carotene is used in foods to provide color (margarine would look as white as vegetable shortening without it). Another similar molecule, annatto, is used in cheeses. Another famous carotenoid dye, saffron, is used to color rice and other foods. 

The main problems with early, irreversible MAOIs were adverse interactions with other drugs (notably sympathomimetics, such as ephedrine, phenylpropanolamine and tricyclic antidepressants) and the infamous "cheese reaction". The cheese reaction is a consequence of accumulation of the dietary and trace amine, tyramine, in noradrenergic neurons when MAO is inhibited. Tyramine, which is found in cheese and certain other foods (particularly fermented food products and dried meats), is normally metabolised by MAO in the gut wall and liver and so little ever reaches the systemic circulation. MAOIs, by inactivating this enzymic shield, enable tyramine to reach the bloodstream and eventually to be taken up by the monoamine transporters on serotonergic and noradrenergic neurons. Fike amphetamine, tyramine reduces the pH gradient across the vesicle membrane which, in turn, causes the vesicular transporter to fail. Transmitter that leaks out of the vesicles into the neuronal cytosol cannot be metabolised because... 

Sen, N.P., Donaldson, B.A., Seaman, S., Iyengar, J.R., Miles, W.F. Paper presented at Symp. Nitrosamines in Cheese, 1977, Ottawa, Canada... 

P. T. Callaghan, K. W. Jolley, R. S. J. Humphrey 1983, (Diffusion of fat and water in cheese as studied by pulsed field gradient nuclear magnetic-resonance), Colloid Interface Sci. 93, 521. 

So may we doubt whether, in cheese and timber, worms are generated, or if beetles and wasps in cow dung, or if butterflies, locusts, shell-fish, snails, eels, and such life be procreated of putrefied matter which is to receive the forms of that creature to which it is by formative power disposed. To question this is to question reason, sense and experience. If he doubts this let him go to Egypt and there he will find the fields swarming with mice begot of the mud of Nylus, to the great calamity of the inhabitants. 

Food in the EU as well as by the Ministry of Health and Welfare in Japan to be used in food contact applications. Therefore, it is not expected that a clearance for the use of poly(HAMCL) latex in cheese coatings will be a bottleneck. 

Since antiquity, animal milks have been converted by empirical processes to a wide variety of cheeses. With the development of microbiology as a scientific discipline, the critical role of microorganisms - bacteria, fungi, yeasts - in cheese began to be understood. Today, more than 650 cheese types are recognized and the flavor(s) of cheese has (have) now been investigated for more than a century.33 Typically, the situation is complex and the literature is enormous. For instance, more than 200 volatiles occur in Cheddar cheese. In a listing of 58 of these volatiles, 7 are sulfur compounds dimethyl sulfide (DMS),... 

Frewer, L.J., Howard, C., Hedderley, D., and Shepherd, R. 1997. Consumer attitudes towards different food-processing technologies used in cheese production The influence of consumer benefit. Food Qual. Prefer. 8, 271-280. 

In agriculture and food, NIR has been a powerful tool for decades. All shipments of grain leaving US ports are analyzed for moisture, fat, protein, and starch via NIR. Processed foods are also a prime venue for NIR percent of fat in cheese spread, hardness of wheat, and freshness of meats are just some of the applications in food. 

Considerable interest has been shown in uses of vegetable food proteins in cheese-type products. Attempts have been made to coprecipitate casein and vegetable protein in the typical vat process for making cheeses (35). Rhee (36) has found that up to 50% peanut protein isolate and 25% soybean isolate can be effectively substituted for sodium caseinate in the preparation of imitation cheeses. 

Bentabol A, Jodral M. 1995. Determination of organochlorine pesticides in cheese. J AOAC International 78(l) 94-98. 

Emulsifying salt Substance which converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components... 

Penicillium in cheese or cheese casings, green coffee dust, Botrytis cinerea on grapes, Aspergillus oryzae in soy sauce, grain weevils, carmine... 

The predominant amines found in cheese are tyramine, cadaverine, putrescine and histamine (Table 6.6) (Stratton et ah, 1991 Silla Santos, 1996 Novella-Rodriguez et ah, 2002 Novella-Rodriguez et al., 2003). Biogenic amine levels may vary between types of cheese as well as within the varieties themselves. The differences within a variety of cheese may be due to a number of factors, including manufacturing processes, bacterial counts in the milk, heat treatments used, use of starter cultures, and the duration and conditions of the ripening process (Stratton et al., 1991 Pinho et al., 2001 Novella-Rodriguez et al., 2003). 

Novella-Rodriguez et al. (2002) tested in vitro the starter bacteria Lactococcus lactis subspecies lactis combined with Lactococcus lactis subspecies cremoris, and Lactococcus lactis subspecies lactis, and found that they did not decarboxylate amino acids or produce amines. The conclusion was that the biogenic amine content found in cheese should be attributed to the presence of non-starter bacteria. Some researchers believe that biogenic amines are produced through the interaction of adventitious microorganisms (Joosten and... 

Fourth, the salt concentration in cheese also influences the production of biogenic amines (Kebary et al., 1999 Joosten, 1988). Gouda cheese contains 3.5 mmol histamine per kg with a salt water ratio of 0.048, and 2.1 mmol histamine with a salt water ratio of 0.026 (Joosten, 1988). Each cheese has its own characteristic free amino acid and biogenic amine profiles, resulting from its specific degradation, interconversion, and synthesis (Polo et al., 1985). 

---