Search

Osmotically dehydrated cherry tomatoes and spinach leaves were incorporated into Greek salad-type (including OD-treated and air-dried feta cheese trimmings and air-dried olive rings) and green salad-type (including OD-treated and air-dried feta cheese trimmings and roasted ground peanuts) ready-to-eat (RTE) product prototypes, respectively. The osmotic dehydration of cherry tomatoes and spinach leaves was conducted in a pilot scale setting (100 L) in a 60% glycerol-based solution at 35 °C and 25 °C for 180 min and 60 min, respectively. To quantify the moisture transfer between the three ingredients of different moisture content (and water activity), the moisture equilibrium curves for each ingredient of the RTE product were determined. The equilibrium water activity of RTE products was 0.86 and 0.76, respectively. The quality of the RTE products (more specifically, tomato and spinach color and texture, instrumentally measured and sensorially perceived, sensory characteristics) was evaluated. The shelf life of the prototypes (from 4 °C to 20 °C) was kinetically modeled based on sensory deterioration and microbial growth, using the zero-order kinetic model and the Gompertz model, respectively. In the case of the tomato-based product, a shelf life of 54 days (based on sensory deterioration) was achieved at 4 °C, a shelf-life extension of 40 days compared to untreated, fresh-cut tomato. The shelf life of the spinach-based product (based on sensory deterioration) was 36 days at 4 °C, 30 days longer when compared to untreated spinach. Our results indicate that osmotic dehydration was successful in significantly extending the shelf life of such products, contributing to the increased temperature resilience of their keeping quality and allowing for their distribution and storage in a variable cold chain. [ABSTRACT FROM AUTHOR]

Controlling the development of pathogenic and spoilage microorganisms is critical for food manufacturers to preserve their products. Cheese provides favourable conditions for microbial growth and oxidative degradation due to the presence of water, fat, protein, and minerals. The present work thus aimed to determine the influence of Nigella sativa L. essential oil on microbial growth and oxidative stability of cheese made from fresh milk. The analysis of the chemical composition of N. sativa essential oil was performed by gas chromatography-mass spectrometry. The main compounds detected were 9,12- octadecadienoic acid (27.96%), cis-vaccenic acid (20.69%), 6-epi-shyobunol (7.08%), benzene, 1-methyl-3-(1-methylethyl)- (6.33%), n-hexadecanoic acid (3.86%), o-cymene (2.77%), and cis-4-methoxy thujane (2.71%). The antioxidant activity of N. sativa essential oil was calculated by the 2,2-diphenyl-1-picrylhydrazyl method with IC50 = 8.08 μg/mL. The microdilution test showed that the minimum inhibitory concentration (MIC) of N. sativa essential oil for all pathogens was 500 μg/mL, while the minimum bactericidal concentration (MBC) was 1,000 μg/mL for Staphylococcus aureus and Bacillus cereus, and 2,000 μg/mL for Escherichia coli and Pseudomonas aeruginosa. The physicochemical properties of the cheese showed that the addition of essential oil did not affect the dry matter, but increased the pH, decreased the % acidity, and decreased the peroxide value compared to the control sample (sample without essential oil). In addition, the essential oil reduced the bacterial and fungal counts of the cheese compared to the control sample, and affected the sensory characteristics of the cheese during the 90-day storage period. Results also showed that the addition of 0.5% essential oil of N. sativa not only prevented microbial growth and oxidative degradation, but also improved the taste and overall acceptability of cheese. [ABSTRACT FROM AUTHOR]

The present investigation was conducted to study the effect of partial substitution of UF-retentate of skimmed cow's milk with the denatured salt whey protein past (DSWPP) aiming to obtain the optimal formulation of the two ingredients for manufacturing of feta cheese analogue. In this study, the ratios of substitution were 5, 10, 15 and 20% (wt/wt). Physicochemical properties, texture profile, organoleptic properties, microbial quality and economic efficiency of the UF-FCA were studied along 60 days of refrigeration storage (6±2°C). Inclusion of DSWPP caused significant differences (p≤0.05) in physicochemical properties of UF-FCA. Dry matter content and pH values were decreased, while significant increase was observed in total protein, water soluble nitrogen, and titratable acidity values as compared to control. Moreover, significant differences were observed in texture parameters among all UF-FCA treatments. The values of hardness, springiness, cohesiveness, gumminess and chewiness were decreased, whereas adhesiveness values were increased as compared to control. Organoleptic properties of UF-FCA with or without DSWPP were acceptable by the panelists. Cheese samples contained 15% DSWPP were the most preferred among all treatments. The microbial quality was satisfactory for all cheese treatments. The cold storage for 60 days led to different changes in UF-FCA properties. The economic study efficiency indicates that the additional ratio of DSWPP up to 20% (wt/wt) as partial replacer for UF-skim milk retentate in the production of UF-FCA resulted in a decrease in the total production cost. [ABSTRACT FROM AUTHOR]

feta cheese is a Greek protected designation of origin (PDO) product that is produced in three main phases: milk collection, cheese preparation and maturation, and product packaging. Each phase must be aligned with quantitative rules, stemming from the legislation framework and best practices. The production complexity, the increased production cost, centralised and monolithic traceability systems, and the lack of a systematic monitoring framework have made dairy products a commodity with increased frequency of food fraud. Given the context of the dairy section in Greece, this study aims to examine (a) whether it is possible to model the end-to-end process of PDO feta cheese considering production rules to develop a trustworthy blockchain-based traceability system (b) how to associate the ('easy-to-retrieve', operational) traceability data with the (difficult-to-assess) product characteristics meaningful to the consumer, (c) how to design a technical solution ensuring that information is accessible by the stakeholders and the consumer, while minimising blockchain-related delay, and (d) how to design a graphical user interface and offer tools to consumers so that traceability information is communicated effectively and they can verify it through access to the blockchain. In terms of methods, we analyse and model the process steps, identify measurable, operational parameters and translate the legislative framework into rules. These rules are designed and codified as blockchain smart contracts that ensure the food authenticity and compliance with legislation. The blockchain infrastructure consists of the private Quorum blockchain that is anchored to the public infrastructure of Ethereum. Mechanisms to address scalability in terms of dynamic data volumes, effective data coding, and data verification at the edge as well as relevant limitations are discussed. Consumers are informed about traceability information by using QR codes on food packaging and can verify the data using the blockchain tools and services. [ABSTRACT FROM AUTHOR]

Featured Application: The investigation of antioxidant activity of cheeses has unveiled an array of promising applications in the food industry and promotion of consumer health. Cheese, as a widely consumed dairy product, possesses antioxidants that not only contribute to its preservation, but also enrich the quality and health benefits for the consumers. The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using Bradford and Lowry assays. The anti-inflammatory activity was assessed using the lipoxygenase inhibition assay. The assays were applied in the water-soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differed in antioxidant activity. Feta cheese and brined goat cheese also differed in both antioxidant activity and peptide levels. Specifically, Feta cheese had higher antioxidant activity in comparison with both goat and cow cheeses. As for peptide content, Feta cheese had a higher peptide level compared to goat cheese. The results also showed that Metsovone cheese and other smoked cheeses exhibited significant antioxidant activity and peptide levels. Moreover, the water-soluble extracts of all cheeses showed some anti-inflammatory activity. [ABSTRACT FROM AUTHOR]

The pathway and the lifestyle of known enterococcus species are too complicated. The aim of the present study is to trace the path of pathogenicity of enterococci isolated from seven habitats (Cornu aspersum intestine; Bulgarian yoghurt; goat and cow feta cheese—mature and young, respectively; Arabian street food—doner kebab; cow milk; and human breast milk) by comparing their pathogenic potential. In total, 72 enterococcal strains were isolated and identified by MALDI-TOF, sequencing, and PCR. Hemolytic and gelatinase activity were biochemically determined. PCR was carried out for detection of virulence factors (cylB, esp, gls24, nucl, psaA, agg, gelE, and ace) and antibiotic resistance (erm, ermB, blaZ, vanA, aphA, mefA, gyrA, catpIP501, and aac6′-aph2″). Phenotypic antibiotic resistance was assigned according to EUCAST. Eleven representatives of the genus Enterococcus were identified: E. mundtii, E. casseliflavus, E. gilvus, E. pseudoavium, E. pallens, E. malodoratus, E. devriesei, E. gallinarum, E. durans, E. faecium, and E. faecalis. Twenty-two strains expressed α-hemolysis. Thirteen strains had the cylB gene. Only two strains expressed α-hemolysis and possessed the cylB gene simultaneously. Positive amplification for gelE was found in 35% of the isolates, but phenotypic gelatinase activity was observed only in three strains. All isolates showed varying antibiotic resistance. Only E. faecalis BM15 showed multiple resistance (AMP-HLSR-RP). Correlation between genotypic and phenotypic macrolide resistance was revealed for two E. faecalis strains. [ABSTRACT FROM AUTHOR]

Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. Lc. paracasei SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to exhibit favorable biotechnological characteristics. More specifically, the strain showed tolerance to simulated gastrointestinal conditions, exopolysaccharide (EPS) biosynthetic capacity, and lack of hemolytic activity and was used in the production of yoghurt and feta cheese with distinct organoleptic characteristics. The aim of the present study was to investigate these traits at the genome level through whole-genome sequencing (WGS), annotation, and comparative genomics. Functional annotation of the genome revealed that Lc. paracasei SRX10 can utilize different carbon sources, leading to the generation of flavor compounds, including lactic acid, acetate, ethanol, and acetoin. Similarly, full clusters for fatty acid biosynthesis, protein and peptide degradation, as well as genes related to survival under extreme temperatures, osmotic shock, and oxidative stress were annotated. Importantly, no transferable antibiotic resistance genes or virulence factors were identified. Finally, strain-specific primers based on genome-wide polymorphisms were designed for the efficient and rapid identification of Lc. paracasei SRX10 via multiplex PCR in fermented products. [ABSTRACT FROM AUTHOR]

The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese.

The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese. [ABSTRACT FROM AUTHOR]

This study aimed to detect the adulteration of different types of soft cheese with vegetable oils. Therefore, a total of 36 samples (6 for each) of Talaga, Kiri spread, Baramili spread, Baramili, and white and yellow feta cheese were collected from local markets in Damietta governorate, Egypt. The samples were evaluated for their chemical composition, assessed their fatty acid profile using gas chromatography, and estimated their peroxide value. The chemical evaluation revealed that all Talaga, Baramili, white and yellow feta cheese samples were matching the Egyptian standards while all Kiri and Baramili spread samples didn't match. By comparing the fatty acid profile of the control cow milk with that of the examined cheese samples, there were differences in certain FAs values demonstrating the fat impurity in the cheese samples. 83% of Talaga samples and all other cheese types were adulterated with vegetable oils. The saturated FA decreased, unsaturated FA increased and the peroxide value elevated, conversely from the situation in control milk, that happened in 50% of Talaga and white feta, and 100% of other types. In conclusion, FA profile estimation could be an efficient detection method for vegetable oil adulteration in dairy products. [ABSTRACT FROM AUTHOR]

Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to cheese milk as adjunct cultures is gaining more attention, since they can impact the nutritional, technological and sensory properties of cheeses, as well as improve the safety of the product. The aim of this study was to produce Feta cheese with enhanced quality and safety, and distinctive organoleptic characteristics by applying autochthonous lactic acid bacteria (LAB) with multi-functional properties as adjunct cultures. Feta cheeses were produced with the commercial lactococcal starter culture and the addition of 9 LAB strains (Lactococcus lactis SMX2 and SMX16, Levilactobacillus brevis SRX20, Lacticaseibacillus paracasei SRX10, Lactiplantibacillus plantarum FRX20 and FB1, Leuconostoc mesenteroides FMX3, FMX11, and FRX4, isolated from artisanal Greek cheeses) in different combinations to produce 13 cheese trials (12 Feta trials with the adjunct LAB isolates and the control trial). In addition, Feta cheese manufactured with FMX3 and SMX2 and control Feta cheese were artificially inoculated (4 log CFU/g) with Listeria monocytogenes (a cocktail of 4 acid or non-acid adapted strains). Cheese samples were monitored by microbiological and physicochemical analyses during ripening, and microbiological, physicochemical, molecular and sensory analyses during storage at 4°C. The results showed that after manufacture, the LAB population was ca. 9.0 log CFU/g at all samples, whereas during storage, their population declined to 6.5-7.0 log CFU/g. In the Listeria inoculated samples, Listeria was absent after 60 days (end of ripening) and after 90 days in the adjunct culture, and in the control trials, respectively. Moreover, the addition of selected strains, especially Lcb. paracasei SRX10, led to cheeses with desirable and distinctive organoleptic characteristics. Furthermore, randomly amplified polymorphic PCR (RAPD-PCR) molecular analysis confirmed that the multi-functional LAB strains were viable by the end of storage. Overall, the results of this study are promising for the use of autochthonous strains in various combinations with the commercial starter culture to satisfy industry requirements and consumer demands for traditional and high added value fermented products. [ABSTRACT FROM AUTHOR]

Fusarium sp. produces various bioactive pigments widely used in pharmaceuticals, cosmetics, and the food industry. This study investigated the antimicrobial effect of the pigment produced from the highest pigment-producing Fusarium sp. strain and determined the optimum growth conditions and agro-industrial residues to obtain maximum pigment production. Fusarium equiseti, Fusarium graminearum, and Fusarium poae strains were tested in terms of their pigment production levels. Pigment quantification was assessed by a UV--Visible Spectrophotometer at 500 nm. Antimicrobial tests were determined by Disc Diffusion and Well Diffusion Methods. According to our results, the highest amount of pigment-producing strain was F. graminearum (p<0.001) and malt extract broth (MEB) was the optimum growth media (p<0.001). Extracted F. graminearum pigment was antimicrobial against B. cereus and S. aureus with a zone of inhibition diameters of 10.2 and 14.9 mm respectively. Initial pH levels of 8, 150 rpm rotation speed, 30 ºC temperature, and 9 days of incubation under the light condition in MEB media were determined as the optimum growth conditions for the highest reddish pigment production. Moreover, 10-2 times diluted molasses, Turkish feta cheese whey, and Turkish cheddar cheese whey were found as suitable low-cost growth media for reddish pigment production by F. graminearum. Our findings not only represent a pigment that might be used in the food industry as an antimicrobial bio-colorant but also show the potential use of molasses and whey as low-cost growth media for reddish pigment production by F. graminearum. [ABSTRACT FROM AUTHOR]

Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to cheese milk as adjunct cultures is gaining more attention, since they can impact the nutritional, technological and sensory properties of cheeses, as well as improve the safety of the product. The aim of this study was to produce Feta cheese with enhanced quality and safety, and distinctive organoleptic characteristics by applying autochthonous lactic acid bacteria (LAB) with multi-functional properties as adjunct cultures. Feta cheeses were produced with the commercial lactococcal starter culture and the addition of 9 LAB strains (Lactococcus lactis SMX2 and SMX16, Levilactobacillus brevis SRX20, Lacticaseibacillus paracasei SRX10, Lactiplantibacillus plantarum FRX20 and FB1, Leuconostoc mesenteroides FMX3, FMX11, and FRX4, isolated from artisanal Greek cheeses) in different combinations to produce 13 cheese trials (12 Feta trials with the adjunct LAB isolates and the control trial). In addition, Feta cheese manufactured with FMX3 and SMX2 and control Feta cheese were artificially inoculated (4 log CFU/g) with Listeria monocytogenes (a cocktail of 4 acid or non-acid adapted strains). Cheese samples were monitored by microbiological and physicochemical analyses during ripening, and microbiological, physicochemical, molecular and sensory analyses during storage at 4°C. The results showed that after manufacture, the LAB population was ca. 9.0 log CFU/g at all samples, whereas during storage, their population declined to 6.5–7.0 log CFU/g. In the Listeria inoculated samples, Listeria was absent after 60 days (end of ripening) and after 90 days in the adjunct culture, and in the control trials, respectively. Moreover, the addition of selected strains, especially Lcb. paracasei SRX10, led to cheeses with desirable and distinctive organoleptic characteristics. Furthermore, randomly amplified polymorphic PCR (RAPD-PCR) molecular analysis confirmed that the multi-functional LAB strains were viable by the end of storage. Overall, the results of this study are promising for the use of autochthonous strains in various combinations with the commercial starter culture to satisfy industry requirements and consumer demands for traditional and high added value fermented products.

The aim of this study was to evaluate the effect of shiitake mushroom aqueous extract at 1, 1.5 and 2% on the survival of probiotic bacteria Bifidobacterium bifidium and the physicochemical and sensory properties of feta cheese during 49 days of storage. Count of Bifidobacterium bifidum in probiotic cheese containing Shiitake mushroom extract on days 0 and 49, in groups containing 1, 1.5 and 2% of mushroom extract from Log CFU / g from 8.99 to 9.96 and from 8.95, respectively 10/22 and from 9/02 to 11/01(P <0.05).The use of 2% mushroom extract in probiotic cheese improved the viability of Bifidobacterium bifidum at a rate of 1.99 Log CFU / g, while the use of 1.5% mushroom extract compared to 1% improved The survival of probiotic bacteria at Log CFU / g was 1.27 and 0.97.According to the results, acidity and pH increased and decreased during storage, respectively. Also, adding different concentrations of mushroom extract to probiotic cheese improved the texture, aroma, taste and increased the overall acceptance rank of the sample containing all three concentrations of mushroom extract compared to the control and probiotic cheese groups (P <0.05).Generally, the addition of mushroom extract to probiotic cheese resulted in higher scores than the control groups.However, the results indicatedthat the addition of Shiitake mushroom extract improved the viability of probiotic bacteria in cheese.Therefore, the combined use of shiitake mushroom extract as prebiotics and probiotics in cheese and other dairy products can be recommended as an effective and practical measure to improve consumer health and increase the nutritional value of products. [ABSTRACT FROM AUTHOR]

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time. [ABSTRACT FROM AUTHOR]

In this study, the sensory and mechanical aspects of the texture of goat's milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat's milk salad cheese was compared to cow's milk salad cheese and Feta cheese. Texture measurements confirmed that goat's cheese compared to cow's cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat's milk salad cheese was much less acceptable to consumers compared to cow's milk cheese and Feta cheese. Consumers also indicated that the hardness of goat's cheese was lower than that of cow's cheese and Feta cheese. A reduction in "stickiness" in comparison with cow's cheese was also reported; however, it was much higher than that for Feta cheese. The "fracturability" and "graininess" of goat's cheese was similar to cow's cheese. Emotional profile analysis showed that goat's cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was "healthy". The most frequently mentioned emotions after the consumption of goat's cheese were "upset", "disgusted" and "worried". Many consumers also indicated "disappointed" and "angry", which did not occur after the consumption of cow's cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling. [ABSTRACT FROM AUTHOR]

Cheese represents an important source of essential amino acids, vitamins, and trace elements such as copper (Cu), and zinc (Zn). Cheese can be contaminated with toxic heavy metals due to the use of contaminated ingredients, or during the manufacture process, and distribution. This study was taken to estimate the residual contents of some toxic metals including lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg), and trace elements such as zinc (Zn) and copper (Cu) in five of the most consumed cheese types in Egypt including Domiati, Feta, Karish, Mish, and Rumi. Moreover, calculation of the dietary intakes, and health risk assessment among children and adults were conducted. The obtained results revealed that Mish cheese had the highest residual content of Pb, and As. Karish cheese had the highest content of Cd, and Zn. Mercury was not detected in Feta and Domiati cheese. Calculation of the estimated daily intakes, hazard ratio, and hazard index revealed that consumption of cheese among Egyptian adults and children would not pose health risks. However, such data should be handled carefully as consumption of cheese will provide considerable concentrations of the total buildup of heavy metals to the Egyptian consumers. In addition, consumption of cheese will provide part of the human needs of the essential trace elements including Zn, and Cu. [ABSTRACT FROM AUTHOR]

Indian mackerel and Pangasius fish fillets were both subjected to a hot smoking procedure, and their products were used in the spread preparation. Proximate analysis, physicochemical, microbial and sensory properties were monitored before and after frozen storage for three months. The fat content (12.1%) and nutritional value (215.3 Kcal/100g) of the smoked Pangasius fillets were more than those recorded for smoked Indian mackerel fillets (2.5% & 144.1 Kcal/100g, respectively). During frozen storage of smoked Indian mackerel and Pangasius fillets, moisture content was reduced to 61.25 and 51.8%, while an increment was noticed in salt content (2.73 & 2.45%), pH (6.7 & 6.82), TVB-N (24.94 & 18.55 mgN/100g), TBA (2.4 & 2.98 mgMDA/kg), TPC counts (2.5×10³ & 5.3×10³ CFU/g), and yeast and mold counts (0.97×102 & 1.3×10² CFU/g), respectively. Sensory scores for smoked Indian mackerel and Pangasius fillets ranged between very good and good, and the overall acceptability scores became 38 and 35, respectively, at the end of frozen storage period. By adding feta cheese and ketchup to produce Indian mackerel and Pangasius spreads, the protein content decreased to 21.5 and 19.8%, while carbohydrates (10.2 & 8.5%), fat (4.1 & 13.3%) and nutritional value (163.7 & 232.9 Kcal/100g) increased, respectively. At the end of frozen storage, moisture content decreased to 58.08 and 50.97%, while salt content (3.81 & 2.85%), pH (5.84 & 6.72), TVB-N (33.44 & 23.91 mg N/100g), TBA (2.03 & 2.67 mg MDA/kg), TV counts (7.9×103 & 9.2×103 CFU/g), and yeast and mold counts (3.1×102 & 3.8×10² CFU/g) increased, respectively. Sensory scores for the Indian mackerel and Pangasius spreads ranged between very good and good, and the overall acceptability scores became 39 and 37, respectively. The quality of hot smoked fillets and spreads coincides with Egyptian standards for smoked products. [ABSTRACT FROM AUTHOR]

The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using Bradford and Lowry assays. The anti-inflammatory activity was assessed using the lipoxygenase inhibition assay. The assays were applied in the water-soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differed in antioxidant activity. Feta cheese and brined goat cheese also differed in both antioxidant activity and peptide levels. Specifically, Feta cheese had higher antioxidant activity in comparison with both goat and cow cheeses. As for peptide content, Feta cheese had a higher peptide level compared to goat cheese. The results also showed that Metsovone cheese and other smoked cheeses exhibited significant antioxidant activity and peptide levels. Moreover, the water-soluble extracts of all cheeses showed some anti-inflammatory activity.

Coliforms generally are pointer to possible fecal contamination and reflect the hygienic standards of cheese processing. To determine the chemical and microbiological quality of some traditional Egyptian white soft cheese, a total of 200 samples represented by Tallaga, Feta, Baramili and Istamboli (50 samples each) were collected randomly from supermarkets, dairy shops and street-vendors in Giza Governorate, Egypt. Chemically; the averages of pH value and NaCl% in the examined cheese were 6.354, 3.732%; 5.018, 7.0%; 3.441, 6.702% and 4.465, 5.94% for Tallaga, Feta, Baramili and Istamboli cheese, respectively. Microbiologically; Coliforms, faecal Coliforms and Escherichia coli (E.coli) bacteria were detected in 86, 76 and 60% of Tallaga cheese, 64, 54 and 32% of Feta cheese, 88, 68 and 50% of Baramili cheese and 78, 64 and 54% of Istamboli cheese, respectively. The average Coliforms count was 1.3x104, 1.2x10³, 6.5x10³ and 3.6x10³ cfu/g, while, the fecal Coliforms average values were 2.1×10³, 3.1×10², 1.2×10³ and 6.3×10² cfu/g and E.coli average was 2.7x10², 1.8x10², 2.9x10² and 1.2x10² cfu/g for the examined samples, respectively. Serological identifications of the isolated E.coli revealed that 14, 6, 12 and 8% out of all examined cheese samples were pathogenic. The most relevant detected serotypes in cheese were related to enterohemorrhagic (EHEC) and enterotoxigenic (ETEC) strains. Also, enteroinvasive (EIEC) and enteropathogenic (EPEC) related serotypes have been detected in some examined cheese samples. The Coliforms content and incidence of different pathogenic E.coli serotypes reflect the poor hygienic conditions of manufacturing and absence of microbial load elimination. It could be concluded from the obtained results that there is a lack of a standardized method for production and keeping quality of white soft cheese. So, it's suggested to apply strict hygienic measures during all stages of white soft cheese production. [ABSTRACT FROM AUTHOR]

Copyright of Balkan & Near Eastern Journal of Social Sciences (BNEJSS) is the property of Balkan & Near Eastern Journal of Social Sciences (BNEJSS) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The poem "From the Caucasus to Yemen" by Ilhan Berk is presented. First Line: She walks back and forth Last Line: this is not our delicious feta cheese.

Milk and dairy products are very important sources of food for humans because its contain important nutrients for body building and disease resistance. Milk and related products are among the foods most in need of food safety, starting with the raw materials that are used in manufacturing, passing through the places of manufacturing and storing the finished product, manufacturing and packaging machines and workers, and ending with By trading the product until it reaches the consumer in a safe manner, which requires the availability of quality specifications in the product that satisfy the declared and undeclared needs and expectations of the customer, and the relationship is known Between quality expenditure and the return on this expenditure in the economics of quality, where the research problem lies in the incurring of the dairy products manufacturing units heavy losses due to the lack of economic application of the comprehensive quality programs. Optimization at the lowest possible costs for manufacturers to produce and package In feta cheese, with the aim of providing the opportunity to enter this industry strongly in the market competition internally and externally within the framework of the economic efficiency of quality, the most important results of the study can be summarized as follows: According to the process cost approach (inefficient use of resources) the total quality costs adjusted in the manufacturer Tetra Pak for feta cheese 18.3 million pounds, 5.1% of the average total costs, with an average cost per ton manufactured 5378. pounds per ton, and quality loss costs amounted 11.2 million pounds, at a rate of 2.7%, with an average cost per ton manufactured 2518. pounds per ton, which converges with international standards of quality cost indicators. [ABSTRACT FROM AUTHOR]

The purpose of the present investigation was to assess the differences in the quality characteristics of the famous cheese types produced in Thrace region and labeled with a geographical indication or not. The different physicochemical properties, mineral content, and fatty acid composition of Ezine Cheese and Edirne Feta Cheese, and Malkara Aged Kaşar Cheese with geographical indication were determined. The obtained data were compared with some of the physicochemical specifications stated in the geographical indication registration documents and also with the cheese types of the same category but without the geographical indication. For this purpose, 90 cheese samples from 23 different local producers in Edirne, Tekirdağ, Çanakkale, and Kırklareli were supplied in sealed packages. Dry matter (%), ash (%), salt (%), protein (%), titratable acidity (% lactic acid), acid count (mg KOH/g fat), color (L, a, b) values were determined. Additionally, fatty acid compositions and some mineral contents of the cheese were analyzed by using gas-chromatography and inductively coupled plasmaoptic emission spectrometry (ICP-OES). This study aims to contribute to registration documents of geographical indication, which cover the characteristic specifications, including fatty acid composition, protein amount, acid count (free fat acidity), and color (L*, a*, b*) values. It is advised to revise the registration documents of the mentioned cheese types by including aroma-active components to the aroma characterization and texture specifications to the characteristic features through a broader study. [ABSTRACT FROM AUTHOR]

The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 106 CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses. [ABSTRACT FROM AUTHOR]

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

The European Union (EU) protects about 1500 regional specialty foods such as Feta cheese and Gouda Holland. However, this geographical indications (GIs) protection does not automatically extend to other jurisdictions. This article tests a theory of EU demands for GIs in EU–Australia trade negotiations, using newly coded data on EU GI names in Australian supermarkets. Focusing on cheese, it confirms that the EU seeks protection for GIs where the authentic EU GI products are well established. The demand for protection does not seem to be driven primarily by current non‐GI uses of GI names, since a qualitative analysis reveals few product names that would be banned if EU demands are granted by Australia. These findings imply that Australian negotiators and producers should be less afraid of losing currently established generic food names—a fear that is especially present in the United States, which has strongly opposed the protection of GIs worldwide. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese whey, in the diets of broiler chickens. A total of 216 one-day-old male Ross-308 chicks were randomly allocated to three treatment groups with six replications (12 chicks per pen). Three isocaloric and isonitrogenous diets were formulated to include the examined silage at 0%, 5%, or 10%. Commercial breeding and management procedures were employed throughout the trial. At the end of the trial (day 35), tissue samples were collected for analysis. Feeding 10% silage resulted in increased (p ≤ 0.001) final body weight (p ≤ 0.001) and feed intake. Jejunum and cecum microflora, as well as breast and thigh meat microflora, were modified (p ≤ 0.05) by the dietary inclusion. Thigh meat oxidative stability was improved (p < 0.01) by the silage supplementation. In addition, breast and thigh meat fatty acid profiles were different, respectively, (p < 0.05) in the supplemented treatments compared to the control. The examined silage was successfully tested in broiler diets with potential benefits for their performance and meat quality. [ABSTRACT FROM AUTHOR]

Feta is the most renowned protected designation of origin (PDO) white brined cheese produced in Greece. The fine organoleptic characteristics and the quality of Feta rely on, among other factors, its overall microbial ecosystem. In this study, we employed 16S rDNA and internal transcribed spacer (ITS) amplicon sequencing, as well as shotgun metagenomics, to investigate the microbiome of artisanal homemade and industrial Feta cheese samples from different regions of Greece, which has very rarely been investigated. 16S rDNA data suggested the prevalence of the Lactococcus genus in the homemade samples, while Streptococcus and Lactobacillus genera prevailed in the industrial control samples. Species identification deriving from shotgun metagenomics corroborated these findings, as Lactococcus lactis dominated two homemade samples while Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found to be dominating one industrial sample. ITS data revealed a complex diversity of the yeast population among the samples analyzed. Debaryomyces, Kluyveromyces, Cutaneotrichosporon, Pichia, Candida, and Rhodotorula were the major genera identified, which were distributed in a rather arbitrary manner among the different samples. Furthermore, a number of potential metagenome-assembled genomes (MAGs) could be detected among assembled shotgun bins. The overall analysis of the shotgun metagenomics supported the presence of different foodborne pathogens in homemade samples (e.g., Staphylococcus aureus, Listeria monocytogenes, Enterobacter cloacae, and Streptococcus suis), but with low to very low abundances. Concluding, the combination of both amplicon sequencing and shotgun metagenomics allowed us to obtain an in-depth profile of the artisanal homemade Feta cheese microbiome. [ABSTRACT FROM AUTHOR]

Abstract There are different methods that have been recently applied to develop a process to manufacture low‐fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB) as control LFC (T1) incorporated with other probiotic adjunct cultures (PAC), such as Lactobacillus casei (LBC) in T2, Bifidobacterium bifidum (BB) in T3, and Lactococcus lactis subsp. lactis (LL) in T4. The SBM was pasteurized and inoculated with 3% of starter cultures; then, 0.4% of rennet and 3% of salt were added. After coagulation, the cheese was cut, packed, and stored at 4°C. The chemical, microbiological, and sensory characteristics of LFC were monitored during 14 days of storage. The moisture, acidity, total protein (TP), salt, and fat of LFC were approximately 75.0%, 1.0%, 17.0%, 3.0%, and 1.2%, respectively, after 14 days of storage at 4°C. The viability of PAC was high (5–7 log cfu/g) at the end of storage, which makes LFC a functional product with a valuable source of probiotic. Moreover, the adjunct cultures improved (p

Abstract The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.

The aim of this study was to evaluate the interaction of sodium chloride, l‐arginine, oregano extract and yeast extract on the physicochemical properties of reduced‐NaCl UF cheese. l‐arginine addition significantly enhanced the moisture content, pH values, adhesiveness and salty taste of samples. The increase in the oregano extract enhanced the moisture content, redness value and hardness of UF cheese, while reducing the lightness value and overall acceptance. In addition, yeast extract had a notable influence on pH, yellowness and textural properties. The amount of each component for producing the optimum formulation was determined based on physicochemical and sensory properties of cheese samples. [ABSTRACT FROM AUTHOR]

The European Union protects over 1,000 Geographical Indications for distinctive regional foods such as Parma ham and Feta cheese. This paper tests whether external protection of Geographical Indications through trade agreements has increased exports of European Union Geographical Indications. The answer matters for trade policy, because the protection of at least some Geographical Indications has been a red line in recent trade negotiations. We use detailed export data for cheeses, covering the 2004–2019 period. The analysis uses the latest trade models that take into account the possibility of zero‐trade flows for certain goods. We find that legal protection of Geographical Indications in trade agreements does not generally lead to significant additional exports above and beyond the general export‐promoting effects of trade agreements. This finding should limit international fears of protected Geographical Indications widely displacing comparable products made outside of the European Union. However, although there is no significant effect across the board, more detailed analyses do find significant effects. In particular, Geographical Indications of higher quality and with higher market shares do benefit from stronger external legal protection. Based on these findings, the European Union may want to refocus its demands for protection of Geographical Indications during trade negotiations. [ABSTRACT FROM AUTHOR]

Soy proteins are used in foods as non-dairy alternatives and they play significant role in human health. The use of different concentrations of soy protein isolate (SPI) (0–6% w/v dry basis) in the development of bacteriologically acidified feta type (BAF) cheeses applied with milk protein concentrate (MPC) was investigated during 45 days of storage. The results showed that substitution of MPC by SPI increased acidity and the time of coagulation. With an increase in the SPI concentration, the viscoelastic behavior of all samples demonstrated the higher Gʹ compared to Gʺ, showing a solid-like behavior of the manufactured samples. The addition of SPI led to the reduction of Gʹ, Gʺ and texture parameters (hardness, cohesiveness, gumminess and springiness). The images of microstructure indicated a more open protein network and weaker structure in BAF cheeses fortified with high levels of SPI. Microbiological results showed that the use of MPC and SPI was able to obtain a matrix that could provide a protection to the starter bacteria. In conclusion, MPC can be substituted by SPI to the rate of 3% without adversely effecting on the sensory properties of BAF cheese. [ABSTRACT FROM AUTHOR]

In this study, 119 feta cheese samples taken from different vendors in Istanbul were examined for the presence of Listeria monocytogenes. Isolates were confirmed by the PCR method using iap and hlyA primers, and the antibiotic susceptibility of the identified strains was performed by the Kirby-Bauer protocol. Seven Listeria spp. were isolated from three (2.52%) of 119 cheese samples analyzed. The seven Listeria spp. obtained from these three sampleswere found to contain the iap gene region but not the hlyA gene region. As a result of the sequence analysis using the 16S rRNA gene region, it was determined that these isolates were L. seeligeri. As a result of antibiotic susceptibility tests, it was observed that L. seeligeri isolates showed ciprofloxacin (85.71%) and penicillin (42.85%) resistance. All strains were susceptible to amikacin, amoxicillin/clavulanic acid, chloramphenicol, rifampin, gentamicin, cefaclor, ampicillin, trimethoprim-sulfamethoxazole, tetracycline, vancomycin, and clarithromycin antibiotics. The detection of Listeria spp. isolates in feta cheese samples made with pasteurized milk revealed that packaging, distribution, and storage practices following the pasteurization process should be followed more strictly. It is recommended to apply controls at each stage to prevent contamination. [ABSTRACT FROM AUTHOR]

Background: Cheese microbiome plays a key role in determining the organoleptic and physico-chemical properties and may be also used as an authenticity tool for distinguishing probiotic cultures. Due to significant reduction of cell viability often witnessed during food production processes and storage, immobilization is proposed to ascertain high probiotic cell loads required to confer the potential health benefits. Hence, the aim of the present study was to investigate the effect of free or immobilized Lactiplantibacillus plantarum T571 on whey protein on feta cheese microbiome. Methods: Next-Generation Sequencing technology was used to investigate cheese microbiome. Cheese samples containing free or immobilized Lactiplantibacillus plantarum T571 (a wild type strain isolated from Feta cheese brine) on whey protein, along with products containing commercial starter culture, were analyzed. Results: The results showed a great diversity of bacteria and fungi genera among the samples. An increased presence of Lactobacillus OTUs in cheese with immobilized cells on whey protein was witnessed, highlighting the survival of the strain in the final product. The immobilized culture had also a significant impact on other genera, such as Lactococcus, Leuconostoc and Debaryomyces, which are associated with improved technological characteristics and health benefits. Conclusions: Enrichment of feta cheese with immobilized potential probiotics to secure cell viability consists of an industrial challenge and leads to distinct microbiome composition that may be used as a valuable food authenticity tool.