Natural milk cheese from

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... 

Ingestion is the primary route of exposure to sodium. Many foods contain sodium chloride naturally (e.g., milk, cheese, shellfish, and, to a lesser extent, meat and poultry). Nonetheless, most people add extra table salt to their food to the extent of 2000-7000 mg day In addition, all water supplies tested and nearly all carbonated beverages contain sodium. Inhalation of sodium is a minor route of exposure except in some industrial environments. Sodium in the air comes from the oceans. Dermal absorption is not normally considered an important exposure pathway. 

Milk in its natural state does not have a pronounced odour and flavour. Through various kinds of processing milk can be changed into other products which taste differently, e. g. butter, cheese, yoghurt, quark etc. Certain processes as well as storage, transportation, packaging material can cause so-called milk defects . From a sensory point of view these are described as cow shed smell, light taste, cooked taste and oxidation taste, only to mention a few. 

Poznanski E, Cavazza A, Cappa F, CocconceUi PS (2004) Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park. Int J Food Microbiol 92 141-151... 

In a number of other studies, GC-MS of DMOX derivatives has been utilized to determine the CLA isomer distribution from a variety of sources. The structures of pure isomers of 9c,llt-18 2 and 10f,12c-18 2, isolated by crystallization of a CLA mixture prepared by alkali-isomerization of linoleate, were confirmed (67). The presence of 9c,llt-18 2 was established in chocolate (49). In conjunction with GC-FTIR, all possible geometrical isomers of 9,11-18 2 (c,i > t,t > c,c and t,c) were detected in human adipose tissue (10). In dehydrated castor oil, although the 9,11 isomers (c/i, c,c and t,t) appeared to be the most abundant, 7,9- and 8,10-18 2 (c/t and but not c,c) were also detected with the aid of SPA (46). The presence of It, 9c-18 2 (as well as lower levels of 7c,9c-, lt,9t- and possibly 7c,9f-18 2) was confirmed in cow s milk, cheese, beef, and human milk and adipose tissue (9). Together with silver-ion HPLC, the isomer distribution in different tissues of pigs fed commercial CLA was determined (2). The CLA content of lactic acid bacteria (44), and the nature of the CLA isomers formed as a result of add-catalyzed methylation of allylic hydroxy oleates (secondary hpid autoxidation products) (47) were also established. 

Cheese is an important provider of CLA to the diet indeed, in some countries it is the major dairy contributor. There are a myriad of cheese varieties, which are based on natural, processed, ripened, and unripened types. In addition, there are a multitude of specialty cheeses, some of which are unique to a small region within a country. Most cheese is produced from cow s mUk, but sheep and goat milk cheese are popular in some countries. 

Fat. There is available little information concerning the human requirement for fat. Fat allowances must be based at present more on food habits than on ph3rsiological requirements. While a requirement for certain unsaturated fatty acids (the linoleic and arachidonic acids of natural fats) has been amply demonstrated with experimental animals, the human need for these fatty acids is not known. In spite of the paucity of information on this subject there are several factors which make it desirable (1) that fat be included in the diet to the extent of at least 20 to 25% of the total calories and (2) that the fat intake include essential unsaturated fatty acids to the extent of at least 1% of the total calories. At higher levels of energy expenditure, e.g., for a very active person consuming 4500 cal. and for children and for adolescent persons, it is desirable that 30 to 35% of the total calories be derived from fat. Since foodstuffs such as meat, milk, cheese, nuts, etc., contribute fat to the diet, it is necessary to use separated or visible fats such as butter, oleomargarine, lard, or shortenings to supply only one-third to one-half the amounts indicated. 

Studies on the use of natural milk culture (developed following a standardized manufacture protocol) from ewe s milk to make semi-hard cheeses are in hand in Argentina. Preliminary results demonstrate that natural milk cultures would be a source of interesting Strep, thermophilus strains. Cheeses from diverse manufactures made with these natural milk cultures showed adequate microbiological quality and sensorial properties (Meinardi, Personal Communication). 

Hexanone has been identified among the natural volatile components of several foods including blue and Beaufort cheeses, nectarines, roasted filberts, and chicken muscle (Day and Anderson 1965 Dumont and Adda 1978 Grey and Shrimpton 1967 Kinlin et al. 1972 Takeoka et al. 1988) levels were not stated in these reports. It has also been detected in milk and cream at concentrations ranging from 0.007 to 0.018 ppm (7-18 ppb) and in bread (Lande et al. 1976). Because few quantitative data are available, it is not known if food is an important source of human exposure to 2-hexanone. 

The environmental conditions of a geographical area induce specific characteristics in the product, becoming a factor of primary importance in determining its typical nature. A PDO cheese in particular must be obtained from milk of animals bred in the PDO area and its organoleptic... 

Although more research is needed to document consistent modes of action, capsules containing CLA produced by microbial fermentation are sold as food supplements. CLA in ruminant products are considered natural, and levels of up to 1.5 percent of the fat in beef and 6 percent of the fat in cheeses made from spring pasture milk, have been reported. 

Lactose is a naturally occurring disaccharide containing one galactose unit and one dextrose unit. It is a constituent of all forms of mammalian milk, but is produced commercially from cow s milk, usually as a by-product of the cheese industry. Lactose can exist in two isomeric forms, a-lactose and p-lactose, and can be either crystalline or amorphous. Crystalline a-lactose occurs in both monohydrate and anhydrous forms, but p-lactose only exists in the anhydrous form. The temperature of crystallization is the principal determinant of which form is obtained. ... 

The fat in beef, mutton, milk, and cheese contains 2-8% trans fatty acids. These naturally occurring trans fatty acids are formed in the rumen of the stomach (of ruminants) by the action of bacterial enzymes. Most of the trans fatty acids of the diet arise from the industrial hydrogenation of food oils. During this process, most of the unsaturated cis fatty acids are converted to saturated fatty acids, but a fraction is converted to trans fatty acids. In relation to all fatty acids present in the indicated food, salad oils contain 8-17% trans fatty acid, shortening contains 14-60%, and margarines 16-70% (Simopoulos, 1996). Overall, about 6% of our dietary fatty acids are trans fatty acids, where most of these are elaidic acid (McKeigue, 1995). 

Lactose is a natural disaccharide consisting of galactose and glucose and is present in the milk of most mammals. Commercially, lactose is produced from the whey of cows milk whey being the residual liquid of the milk following cheese and casein production. Cows milk contains 4.4-5.2% lactose lactose constitutes 38% of the total solid content of milk. 

Vitamin D occurs in a number of sterol forms, such as vitamin D3 - cholecalciferol - a natural form in foods and made in the skin by the action of UV, and vitamin D2 -ergocalciferol - which is formed in plants by the action of sunlight. These forms are 25-hydroxylated in the kidney, and then la-hydroxylated in the kidney (under the control of parathormone), to make the most active form. This is available as calcitriol (la,25-dihydroxycholecalciferol). Vitamin D facilitates the absorption of calcium and, to a lesser extent, phosphorus from the intestine and promotes deposition into the bones. A deficiency of vitamin D, therefore, results in bone deficiency disorders, e.g. rickets in children. Good food sources include eggs, milk and cheese. 

The formation of typical cheese flavours during natural ripening processes are not fully understood yet. The majority of reactions last for an extended time period (months) and comprise oxidative, inter- and intramolecular, enzymatic or microbial (cf. blue cheese) reactions. Substrates are partially very reactive milk-based ingredients which are mainly transformed to volatile flavour intensive compounds like esters, methylketones, aldehydes, lactones and sulphur containing products. The effect of enzymes on the flavour enhancement is also not fully understood. By variation of lipase dosage, reaction time and reaction temperature the production of different flavour notes from milk and butterfat is possible. 

---