Origin of disinfection by-products in cheese.

The disinfection of water, equipment and surfaces in a cheese factory is one of the factors that can originate disinfection by-products (DBPs) in cheese. This research has focused on studying cheese factories in order to evaluate the individual contribution of each step of the cheese-making process that can contribute to the presence of DBPs in cheese. Ten factories were selected according to their salting processes (brine or dry salting).

Detection of regulated disinfection by-products in cheeses.

Cheese can contain regulated disinfection by-products (DBPs), mainly through contact with brine solutions prepared in disinfected water or sanitisers used to clean all contact surfaces, such as processing equipment and tanks. This study has focused on the possible presence of up to 10 trihalomethanes (THMs) and 13 haloacetic acids (HAAs) in a wide range of European cheeses. The study shows that 2 THMs, (in particular trichloromethane) and 3 HAAs (in particular dichloroacetic acid) can be found at μg/kg levels in the 56 cheeses analysed.

Simultaneous quantification of trihalomethanes and haloacetic acids in cheese by on-line static headspace gas chromatography-mass spectrometry.

Trihalomethanes (THMs) and haloacetic acids (HAAs) are the two most prevalent classes of disinfection by-products (DBPs) that are present in treated water. Four THMs and six HAAs are regulated by several countries in drinking waters but no regulation for these DBPs has been established in foods. THMs are volatile species that can easily be determined by static headspace (SHS)-GC-MS, but HAAs require a derivatisation step to make them suitable for GC due to their polar and hydrophilic nature.

Use of recombinant cyprosin in the manufacture of ewe's milk cheese.

A recombinant cyprosin from the cardoon (Cynara cardunculus L.) was assayed and compared with calf rennet in batches of ewes' milk cheese by determining different chemical, biochemical, and microbiological parameters over 4 months of ripening. There were no differences between the two types of coagulants in most chemical parameters, a(w), and pH.

Granulomatous enteritis and lymphadenitis in Iberian pigs naturally infected with Lawsonia intracellularis.

Intestinal samples and/or lymph nodes of two Iberian pigs from two different farms were submitted for histopathologic examination. Both pigs had proliferation of ileal and/or cecal crypts with almost complete absence of goblet cells. Infection by Lawsonia intracellularis was demonstrated by immunohistochemistry and polymerase chain reaction assay.

Microbial study of farmhouse ewe cheese during storage in olive oil.

The effect of storing farmhouse ewe cheese in oil and in vacuo over long periods of time on physicochemical properties (water activity and pH) and the microbiota of the cheese was investigated. The storage conditions were found to scarcely influence the sample pH. Also, the initial water activity (a(w) = 0.

Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.

The chemical and microbial characteristics as well as the flavor and aroma of Los Pedroches cheese made using aqueous extracts of Cynara cardunculus L. flowers were compared with those of cheeses manufactured with extracts of Cynara humilis L. throughout ripening.

Changes in water activity and some microbial groups during storage of pet feed.

The effect of exposure of different pet feed samples to the typical temperature and moisture conditions of many months of the year (9 degrees C and 80% RH) on water activity (aw), pH and growth of various microbial groups (mesophilic aerobic bacteria, fungi and yeasts) was studied. The storage conditions were found to scarcely influence the samples pH, with no significant changes relative to the initial values (the standard deviation was 0.04 and the coefficient of variation 0.

Water activity of Spanish intermediate-moisture meat products.

On the basis of considering foods with water activity from 0·600 to 0·910 to be intermediate-moisture foods (IMF), we determined the water activity, pH, and some chemical parameters for 70 samples from 17 different selected types of Spanish intermediate-moisture meat products. Even though the salt content is the main water-activity depressor, the sodium chloride molality in the overall amount of water of the product cannot be used to calculate the a(w) value of these types of meat products of intermediate moisture.