[en] This paper reports the analysis of butter sample manufactured 1972-1978 and canned beef samples manufactured 1976-1977 in Kenya for pesticide residues, particularly for toxaphene, the main acaricide in use from 1960-1976. It was found that levels of toxaphene in butter ranged from 6.5-16.2 ppm (fat basis) during extensive use of acricide, which gradually decreased to non-detectable levels by 1978. Toxaphene residues in canned beef ranged from 1.2-18.5 ppm (fat basis) during 1976. Traces were still evident (0.2-0.7 ppm) by 1977. Low levels of BHC and DDE were also indicated in the samples. The levels ranged from 0.1-0.28 ppm total BHC and 0.02-0.27 DDE (fat basis ) in the butter. Canned beef samples indicated levels of 0.02-0.06 ppm total BHC and 0.02-0.57 ppmDDE(fat basis). (author)

[en] In spite of their efficiency, the use of synthetic antioxidants such as tert-butyl hydroquinone (TBHQ) has been questioned because of their possible carcinogenic effects. The purpose of this study was to establish a mixture of natural antioxidants that provides the optimum oxidative stability for margarine. Antioxidant treatments included 10 various mixtures (F1-F10) containing 100-500 ppm tocopherol mixture (Toc), 100-200 ppm ascorbyl palmitate (AP), 100-200 ppm rosemary extract (Ros) and 1000 ppm lecithin (Lec) along with a control or F0 (with no antioxidant) and F11 containing 120 ppm TBHQ. The effect of antioxidant mixtures on the stability of margarine samples during an oven test (60 +- 1 deg. C), rancimat test at 110 degree C and storage at 4 degree C was evaluated. The final ranking of the natural antioxidant mixtures was as follows: F2, F10>F5, F9>F8>F1, F3, F4>F6, F7. Considering the results of this research and ranking criteria, F2 (200 ppm Ap + 200 ppm Ros) and F10 (200 ppm Ros + 200 ppm Toc +1000 ppm Lec) were recommended as substitutes for TBHQ to maintain the quality and increase the shelf life of margarine. (author)

[en] The aim of this study was to analyze the seasonal variation in the composition and thermal properties of butterfat (BF) in order to evaluate the applicability of differential scanning calorimetry (DSC) for the authenticity assessment of butter. The composition of fatty acids (FA) and triacylglycerols (TAG) and the thermal properties of genuine BF purchased in the summer and in the winter from six producers were determined. Principal component analysis (PCA) was used to recognize variation and as a result, all BF samples were classified into two groups: one composed of mixed samples from the summer and winter and the other comprising only summer BF samples. DSC and GC analysis revealed that the group of only summer BF samples was characterized by lower melting temperatures and peak heights of low- and medium melting fractions and the highest proportions of unsaturated FAs (ΣC18:1, ΣC18:2, ΣC18:3). The results indicated that most of the variation in the composition and thermal properties was affected by summer BF samples, which may result from the alternative animal feeding systems employed in the summer season, i.e., pasture vs. indoor. Therefore, seasonal variation should be taken into consideration during the elaboration of the analytical method of authenticity assessment.

[en] Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed drying was employed as an efficient alternative to fresh cheese; however, in order to achieve the desired shelf life in a product, it is necessary to study different packaging and storage conditions that will depend on the specific characteristics of the product. A design of factorial experiments 23 was adopted, the storage study was carried out for 90 days, studying two qualitative variables: type of packaging and type of atmosphere in the packaging, and one quantitative variable: drying temperature. (Author)

[en] Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives. (Author)

[en] Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package. (Author)

No abstract available

[en] The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat’s milk). We analyzed a total of 17 volatile compounds by means of gas chromatography coupled with mass detection. The compounds included aldehydes and methyl-aldehydes, alcohols (primary, secondary and branched chain), ketones, methyl-ketones and esters in winter (WC) and summer (SC) cow’s cheeses, winter (WSh) and summer (SSh) sheep’s cheeses and in winter (WG) and summer (SG) goat’s cheeses. The CB method allows differences to be found as a function of the elaboration of the cheeses, the seasonality of the milk, and the separation of the six groups of cheeses, characterizing the specific volatile chemical compounds responsible for such differences. (Author)

[en] The counterfeit of a product, in this case a type of cheese, is an economic damage for the trade-mark product. An identification of the product itself by quantification of trace elements could be done. Nuclear techniques are useful and give good results. Some elements are connected to the process so different productions could be identified. Thirty elements and 160 spectrums are analysed. The samples of the same kind of cheese come from different countries and different Italian producers (15 different productions)

[en] The global cheese-making industry processes approximately one quarter of total raw milk production to create a variety of consumer cheeses, and cheese processing can be very energy-intensive. Characterizing energy usage in existing cheese markets and plants can provide baseline information to allow comparisons of energy performance of individual plants and systems. In this paper, we analyzed energy data compiled through extensive literature reviews on cheese-making across various countries and regions. The study has found that the magnitudes of average final energy intensity exhibited significant variations, ranging from 4.9 to 8.9 MJ per kg cheese across a few countries. In addition, the final energy intensity of individual plants exhibited even more significant variations, ranging from 1.8 to 68.2 MJ per kg of cheese from the countries in this study. These significant differences have indicated large potential energy savings' opportunities in the sector. The paper also indicates that there are positive association between implementation of energy measures and the decreasing trends of specific energy consumption over time, and suggests that developing and promulgating an energy-benchmarking framework including a process step approach and efficiency measures should be recommended for evaluating energy performance and improving energy efficiency in cheese-making industry.