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Introduction. The objective of this work consists of the analysis of the chemical and hygienic-sanitary properties of the milk used in the production of Dorna Swiss cheese in two seasons, along with the documentation of the technology particularities. Materials and methods. The milk samples used in Swiss cheese manufacturing were analyzed in two seasons (summer and winter) for the chemical composition, pH, and hygienic-sanitary parameters. Correlations and Principal Component Analysis were employed to study the relationships between variables. Results and discussion. The main particularity in the processing of Dorna Swiss cheese can be summarized as the coagulation in copper tanks of a mixture of unpasteurized milk (70%) with slow pasteurized milk at 65 ⁰C (30%). The chemical composition and the hygienic-sanitary indices of the milk raw material are crucial for obtaining a high-quality Swiss cheese product. The evolution of the main chemical properties of milk raw material revealed important variations in the summer and winter seasons, regarding the fat, total protein, and casein content. The total somatic count values were higher in the summer season than in winter (201.75103 vs. 78.45103 cells/mL). The total bacteria count also presented low values, with very tight oscillations in the summer and winter seasons (81.70103 vs. 87.65103 cfu/mL), which were lower compared to those presented in the European standards. The fat content in summer ranged from 3.32 to 4.67% and in winter from 3.86 to 3.25%. Significant differences (p < 0.05) regarding the protein and casein contents were observed between seasons (3.15% and 2.55%, respectively, in summer vs. 3.32% and 2.68%, respectively, in winter). The lactose content was higher in the summer (4.62%) compared to the winter period (4.25%). The total dry matter and non-fat dry matter of milk registered lower values in summer compared to winter (11.98% and 8.54%, respectively vs. 12.86% and 8.95%, respectively). The milk samples showed lower pH values in the summer (6.37) compared to winter (6.60), the difference being significant at p < 0.05. According to the results, significant correlations (p < 0.05) were obtained between the chemical characteristics of milk and season. The overall analysis of the main chemical compounds and sanitary indices of milk raw material revealed small individual variations, which eliminates any risk of affecting the producer, processor, or consumer. Conclusion. The evolution of hygienic-sanitary parameters of milk showed that they are in agreement with the current standards. The particularities of the Dorna Swiss cheese production are a mix of milk raw material quality and the use of copper tanks, along with slow partial pasteurization which contributes to the unique final product characteristics. [ABSTRACT FROM AUTHOR]

Backgrounds and Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. Methods. We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. Results. Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor α (TNFα), Interferon γ (IFNγ) and Interleukin-17 (IL-17). Conclusions. A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD.

Propionibacteria derived from dairy products are relevant starter cultures for the production of Swiss and Emmental-type cheeses, and the monitoring of which is mandatory for proper quality control. This study aimed to evaluate an alternative procedure to enumerate propionibacteria, in order to develop a reliable and practical methodology to be employed by dairy industries. 2,3,5-triphenyltetrazolium chloride (TTC) inhibitory activity was tested against five reference strains (CIRM 09, 38, 39, 40 and 116); TTC at 0·0025% (w/v) was not inhibitory, with the exception of one strain (CIRM 116). Subsequently, the four TTC-resistant strains, three commercial starter cultures (PS-1, PB-I, and CHOO) and twelve Emmental-type cheese samples were subjected to propionibacteria enumeration using Lithium Glycerol (LG) agar, and Petrifilm™ Aerobic Count (AC) plates added to LG broth (anaerobic incubation at 30 °C for 7 d). Petrifilm™ AC added to LG broth presented high counts than LG agar (P<0·05) for only two reference strains (CIRM 39, and 40) and for all commercial starter cultures. Cheese sample counts obtained by both procedures did not show significant differences (P<0·05). Significant correlation indexes were observed between the counts recorded by both methods (P<0·05). These results demonstrate the reliability of Petrifilm™ AC plates added to LG broth in enumerating select Propionibacterium spp., despite some limitations observed for specific commercial starter cultures. [ABSTRACT FROM PUBLISHER]

Abstract: The study investigated the effects of a pre-processing routine on the sensory and chemical properties of Emmental cheese and the suitability of temporal dominance of sensations (TDS) in analysing dynamic sensory changes during mastication. Cheeses were produced with milk homogenised at various pressures (0, 5 and 10MPa and a control), incubated at 37°C for 1h and pasteurised. Homogenised milk cheeses were less yellow, more consistent in colour, had smaller eyes, were higher in taste intensity, salty and sour tastes, less elastic and more crumbly, fatty, sticky and smooth. TDS curves showed dramatic changes in textural attributes. Cheese produced with homogenised milk had higher concentrations of FFA, higher moisture and salt contents and lower protein and fat contents. Positive consequences of the routine on the characteristics of the cheeses were found. TDS was beneficial as an addition to traditional sensory profiling methods and as a stand-alone method. Industrial relevance: The application of a novel low pressure homogenisation routine in cheesemaking leads to desirable changes in sensory and chemical properties of the resultant cheese. This process could be used on an industrial scale. This study also shows the potential of TDS as a tool in assessing dynamic sensory changes in cheese and encourages its use as an aid in product development of cheeses. [Copyright &y& Elsevier]

Experimental Emmental cheeses were analysed to evaluate the potential of mid-infrared spectroscopy to follow the ripening process. Cheeses were sampled at seven different ripening stages and were analysed. The infrared spectra were obtained by placing the cheese slices directly over the attenuated total reflectance crystal. Analysis of variance showed significant (P = 0.05) absorbance changes between spectral sets in the regions assigned to vibrations of alcohol, amide and hydrocarbon chains. Principal component analysis (PCA) made it possible to describe four groups including samples ripened during 21, 27 and 34 days (G1), 51 and 58 days (G2), 65 days (G3) and the samples at the end of the ripening (mould opening, about 85 days) (G4). Using general discriminant analysis of spectral data, it is not possible to correctly distinguish samples according to seven dates of sampling, but samples belonging to the four groups identified by PCA are predicte well by the regression model. [ABSTRACT FROM AUTHOR]

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Proteolysis is known to be a key factor for cheese stretchability. However, proteolysis in Swiss cheese is rather limited because of the inactivation of rennet during cooking. To determine the contribution of the main agents of Swiss cheese proteolysis, experimental cheeses were manufactured with various Lactobacillus cultures or with various amounts of plasmin added. Marked differences in stretchability were observed among the Lactobacillus cultures. Lactobacillus helveticus strains yielded higher stretchability than Lactobacillus delbrueckii subsp. lactis strains and than mixed cultures of both species. Plasmin addition improved the stretchability at the early stages of ripening (cold room ripening) only. Strong relationships were observed between the proportion of hydrophobic peptides in the fraction of pH 4.6-soluble nitrogen and cheese stretchability. These results show that Lactobacillus culture is a key factor for Swiss cheese stretchability and suggest the involvement of hydrophobic soluble peptides in Swiss cheese stretchability. [ABSTRACT FROM AUTHOR]

Emmental and Edam cheeses originating from ten European countries were analysed regarding the contents of some minerals (Ca, Cu, K, Mg, Na) and risk elements (Cr, Hg, Mn, Mo, Ni, V) by atomic absorption spectrometry during two years of the production. The highest contents from the minerals were found for Ca (10 750 mg.kg-1) and for Cu (8.96 mg.kg-1) in Italian hard cheese samples, for K in Austrian hard cheese samples (2 588 mg.kg-1), for Mg in German hard cheese samples (715 mg.kg-1) and for Na in Czech hard cheese samples (10 225 mg.kg-1). The highest contents of inorganic trace elements Ba, Cr and Mn were observed in Slovakian hard cheeses, Hg in German hard cheeses, Mo in Austrian hard cheeses, Ni in Dutch hard cheeses and V in French hard cheeses. The highest correlations were found between the following elements: Ca -- Mg (r = 0.822), Cu - Ni (r = 0.787) and K - Mo (r = 0.753). Similarities in the mineral composition of cheeses produced in European countries were visualised by principal component analysis. The Ca contents in the examined cheeses that were lower than some archived data confirmed the trend of the depletion of some minerals observed recently in some food commodities. [ABSTRACT FROM AUTHOR]

Here, we used classical genetics in zebrafish to identify temperature-sensitive mutants in caudal fin regeneration. Gross morphological, histological, and molecular analyses revealed that one of these strains, emmental (emm), failed to form a functional regeneration blastema. Inhibition of emm function by heat treatment during regenerative outgrowth rapidly blocked regeneration. This block was associated with reduced proliferation in the proximal blastema and expansion of the nonproliferative distal blastemal zone. Positional cloning revealed that the emm phenotype is caused by a mutation in the orthologue of yeast sly1, a gene product involved in protein trafficking. sly1 is upregulated in the newly formed blastema as well as during regenerative outgrowth. Thus, sly1 is essential for blastemal organization and proliferation during two stages of fin regeneration. [Copyright &y& Elsevier]

In order to gain information on the chemical nature of the low-energy interactions, and especially electrostatic interactions and hydrogen bonds, in the Emmental paracasein matrix, we dissociated Emmental pressed curd using two dispersing agents, EDTA and urea. Casein and calcium released from the matrix was determined, the pH was measured and the resultant ionic strength calculated. No dissociation of the caseins was observed when water and 100 mm EDTA were used as dispersing agents and only a partial release was observed in the presence of 2 m urea. Only the calcium-depleted matrix induced a complete release of the caseins when an increase in pH (from 5.5 to 6.5) and in ionic strength (from 0.05 to 0.9 m) was applied. These results showed that the calcium cross-linking with caseins, the electrostatic interactions and, to a lesser degree, the hydrogen bonds contributed interdependently to the formation and the stability of the Emmental paracasein matrix. Among the caseins, αs1-casein seems to be more highly implicated in maintaining the structure of the curd of Emmental cheese than β-casein. [Copyright &y& Elsevier]

The aim of this study was to observe the dynamics of nitrates and nitrites during the six stages of manufacture of Emmental cheeses. Samples were taken of untreated milk, of pasteurized milk, of milk with nitrates added, of pressed cheese curd, of whey, of maturing cheese and of the final product. The samples were drawn from a commercial operation in a cheese factory in the eastern part of Slovakia. The mean NaNO[sub 2] content in untreated and in pasteurised milk was 0.2 and 0.1 mg kg[sup -1], respectively and the mean NaNO[sub 3] content was 0.9 and 0.9 mg kg[sup -1] respectively. Nitrates were added to the milk to prevent 'blowing' of hard cheese by micro organisms. In milk with nitrate added the mean content was 81.2 mg kg[sup -1] NaNO[sub 3]; the maximum value being 90.0 mg kg[sup 1] NaNO[sub 3]. After pressing, the mean value of nitrate was found to be 20.6 mg kg[sup -1] NaNO[sub 3]. A considerable quantity of nitrates passed into the whey, where the mean nitrate content was 67.0 mg kg[sup -1] NaNO[sub 3]. The final product had a markedly decreased content of nitrates (3.3 mg kg[sup -1] NaNO[sub 3]) and nitrites (0.2 mg kg[sup -1] NaNO[sub 2]) when compared with the values in cheese during maturation (11.3 mg kg[sup -1] NaNO[sub 3]; 0.4 mg kg[sup -1] NaNO[sub 2]). [ABSTRACT FROM AUTHOR]

The aim of our work was to determine fatty acid composition of three different types of cheeses - Edam, Gouda and Emmental, produced in Slovenia in autumn 1997. The analysed Edam and Gouda cheese was produced by three and Emmental cheese by two different producers. All samples were purchased in the local supermarkets twice in the period of three months in autumn 1997. The methyl esters of the fatty acids were prepared by in situ transesterification (ISTE) and determined by gas chromatography. The average total SAT (saturated fatty acids) content was 56.80 wt % (relative percentage for each fatty acid of the total fatty acids) for Emmental cheese, 56.62 wt % for Edam cheese and 57.49 wt % for Gouda cheese. The average total MUFA (monounsaturated fatty acids) content was 34.26 wt % for Emmental cheese, 34.28 wt % for Edam cheese and 33.45 wt % for Gouda cheese. The average total PUFA (polyunsaturated fatty acids) content was 5.30 wt % for Emmental cheese, 5.74% for Edam cheese and 5.64% for Gouda cheese. No great difference was found between three types of cheese concerning the fatty acid profile (wt %).

Undissociated lactic acid has been shown to play a major role in complete growth inhibition of Listeria monocytogenes in Gouda cheese. In addition, low water activity conditions may contribute to growth inhibition. In the current study, it was assessed whether the major factors that inhibit growth of L. monocytogenes in Gouda cheese are the factors that determine growth in other types of ready-to-eat cheese as well. Various types of cheeses were selected, some of which had been associated with listeriosis, while others had not. Based on the composition of the different cheese types, the concentrations of undissociated lactic acid were calculated for each type. The ability to support growth of L. monocytogenes was predicted using the Gamma model, based on literature data on total lactic acid content, moisture content, fat content, pH, Aw, and temperature, and optimal growth rates in milk at 30–37 °C. In addition, the actual specific growth rates of L. monocytogenes in the various cheeses were calculated based on available experimental growth data. In 9 out of the 10 RTE cheeses reviewed, the undissociated lactic acid concentrations and a w determined growth/no growth of L. monocytogenes. No growth was correctly predicted for feta, Cheddar and Gouda, and growth was correctly predicted for ricotta, queso fresco, Camembert, high-moisture mozzarella, cottage and blue cheese. Growth of L. monocytogenes was not observed in practice upon inoculation of Emmental, whereas growth in this cheese type was predicted when including the above mentioned factors in the models. Other factors, presumably acetic and propionic acid, are thought to be important to inhibit growth of the pathogen in Emmental. The results from our study show that for cheeses in which lactic acid is a main acid, our model based on undissociated lactic acid, temperature, pH and a w gives a good prediction of potential outgrowth of L. monocytogenes. Implications for L. monocytogenes legislation are discussed per type of RTE cheese reviewed. • Physico-chemical data and information on growth of Listeria were obtained for 10 types of cheese. • Growth rates in different cheeses were calculated based on published challenge tests • A Gamma model with HLac, pH, aw and temperature was used to predict growth rates • The modeling outcomes were in line with growth rates based on experimental data • Our model supports risk assessments for cheeses that contain lactate as main acid [ABSTRACT FROM AUTHOR]

Backgrounds and Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. Methods. We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. Results. Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor α (TNFα), Interferon γ (IFNγ) and Interleukin-17 (IL-17). Conclusions. A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD. [ABSTRACT FROM AUTHOR]