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Article ; Online: Survival of Enteropathogenic and Non-Pathogenic Escherichia coli During the Manufacture of Camembert Cheese.

Frank, J F / Marth, E H / Olson, N F

2019 Volume 40, Issue 12, Page(s) 835–842

Abstract: Camembert cheese was manufactured from milk contaminated with pathogenic and nonpathogenic strains of Escherichia coli . E. coli was enumerated using Violet Red Bile Agar (VRB) pour plates, a most probable number method, and surface plating on Trypticase ...

Abstract	Camembert cheese was manufactured from milk contaminated with pathogenic and nonpathogenic strains of Escherichia coli . E. coli was enumerated using Violet Red Bile Agar (VRB) pour plates, a most probable number method, and surface plating on Trypticase Soy Agar (TSA) plates followed by an overlay of VRB (TSA + VRB). Numbers of E. coli during cheese manufacture increased about two log cycles during the first 6 h, then decreased during the initial stages of ripening with some strains disappearing from the cheese within the first 2 weeks of ripening, and other strains surviving 4 to 6 weeks. The rate of inactivation of E. coli in the cheese decreased as the cheese ripened and the pH increased. No growth of E. coli was observed in ripe cheese at a pH of 6.7, however rapid growth of E. coli occurred on the surface of the cheese. The TSA + VRB method was acceptable for enumeration of E. coli in Camembert cheese.
Language	English
Publishing date	2019-01-30
Publishing country	United States
Document type	Journal Article
ZDB-ID	243284-5
ISSN	1944-9097 ; 0362-028X
ISSN (online)	1944-9097
ISSN	0362-028X
DOI	10.4315/0362-028X-40.12.835
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Article ; Online: Behavior of Enterobacter aerogenes and Hafnia Species During the Manufacture and Ripening of Camembert Cheese.

Rutzinski, J L / Marth, E H / Olson, N F

Journal of food protection

2019 Volume 42, Issue 10, Page(s) 790–793

Abstract: Camembert cheese was made from pasteurized milk contaminated with about ... ...

Abstract	Camembert cheese was made from pasteurized milk contaminated with about 10
Language	English
Publishing date	2019-01-30
Publishing country	United States
Document type	Journal Article
ZDB-ID	243284-5
ISSN	1944-9097 ; 0362-028X
ISSN (online)	1944-9097
ISSN	0362-028X
DOI	10.4315/0362-028X-42.10.790
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Behavior of Enteropathogenic Escherichia coli During Manufacture and Ripening of Brick Cheese.

Frank, J F / Marth, E H / Olson, N F

Journal of food protection

2019 Volume 41, Issue 2, Page(s) 111–115

Abstract: The ability of enteropathogenic Escherichia coli (EEC) to grow and survive during the manufacture and ripening of brick cheese was determined. Pasteurized milk artificially contaminated with EEC was used to make cheese by the washed-curd method. EEC was ... ...

Abstract	The ability of enteropathogenic Escherichia coli (EEC) to grow and survive during the manufacture and ripening of brick cheese was determined. Pasteurized milk artificially contaminated with EEC was used to make cheese by the washed-curd method. EEC was enumerated by surface plating samples on Trypticase Soy Agar (TSA) with an overlay of Violet Red Bile Agar (VRB), and by using VRB Agar pour plates. EEC increased 1000-fold during the manufacturing process and numbers decreased slowly during ripening while the smear developed and during refrigerated storage of cheese. Seven weeks after manufacture, numbers of EEC in cheese ranged from 700 to 20,000/g with initial contamination of milk at about 500/ml. Limited growth of EEC on the surface of brick cheese occurred during ripening and these bacteria were inactivated slowly during storage. Counts of EEC obtained with VRB Agar pour plates were 6-59% as large as counts obtained using TSA surface plating with VRB Agar overlay.
Language	English
Publishing date	2019-01-30
Publishing country	United States
Document type	Journal Article
ZDB-ID	243284-5
ISSN	1944-9097 ; 0362-028X
ISSN (online)	1944-9097
ISSN	0362-028X
DOI	10.4315/0362-028X-41.2.111
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Short communication: estimate of non electrostatic interaction free energy parameters for milk fat globules.

Kiely, L J / Olson, N F

Journal of dairy science

2003 Volume 86, Issue 10, Page(s) 3110–3112

Abstract: The surface free energy components for bovine milk fat globules (MFG) were calculated by solving a modified Young-Good-Fowkes-Girafalco equation with experimentally obtained contact angles for liquids of known surface tension components. The surface free ...

Abstract	The surface free energy components for bovine milk fat globules (MFG) were calculated by solving a modified Young-Good-Fowkes-Girafalco equation with experimentally obtained contact angles for liquids of known surface tension components. The surface free energy of MFG was dominated by the electron donor term (gamma-), which formed the basis of a significant repulsive acid-base interaction free energy term at the minimum equilibrium distance. Consideration of the decay of the acid-base and Lifshitz-van der Waals energy term over distance within the context of an "extended DLVO" model shows that physical contact of MFG in the absence of electrostatic repulsion (at their isoelectric point) is prohibited by the acid-base term but that "pseudo-flocculation" might occur at 4- to 5-nm separation in an energy minimum that was approximately 15 kT for MFG of diameter = 1.0 microm.
MeSH term(s)	Animals ; Cattle ; Chemical Phenomena ; Chemistry, Physical ; Female ; Glycolipids/chemistry ; Glycoproteins/chemistry ; Isoelectric Point ; Milk/chemistry ; Static Electricity ; Thermodynamics
Chemical Substances	Glycolipids ; Glycoproteins ; milk fat globule
Language	English
Publishing date	2003-10
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.S0022-0302(03)73911-3
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.

Everett, D W / Olson, N F

Journal of dairy science

2003 Volume 86, Issue 3, Page(s) 755–763

Abstract: Cheddar cheese was manufactured from recombined milk containing fat globules coated with alpha(s1)-CN (casein), alpha(s2)-CN, beta-CN, kappa-CN, alpha-lactalbumin, or beta-lactoglobulin. The effect of the coating on fat globule structure, free oil ... ...

Abstract	Cheddar cheese was manufactured from recombined milk containing fat globules coated with alpha(s1)-CN (casein), alpha(s2)-CN, beta-CN, kappa-CN, alpha-lactalbumin, or beta-lactoglobulin. The effect of the coating on fat globule structure, free oil formation, and cheese rheology was investigated to determine if globule coating affected the physical structure of cheese. Fat globule size and shape were determined in cheese using confocal laser scanning microscopy, and the rheological properties measured by uniaxial compression after maturation for 35 and 70 d. Fat globules were elongated and clustered in the control cheese coated with native membrane material and in cheese where the globules were coated with alpha(s2)-CN, but were more circular and distinct than all others. Cheese containing globules coated with alpha(s2)-CN fractured at a lower strain and with a lower stress than other experimental cheeses. Free oil decreased in cheese as the stress at fracture of the cheese protein matrix increased. Strain at fracture increased as pH increased from 4.7 to 5.3. There was no correlation between free oil and fat globule circularity. Cheddar cheese aroma was not evident in experimental cheeses.
MeSH term(s)	Animals ; Caseins/analysis ; Cheese/analysis ; Coloring Agents ; Emulsions ; Lactalbumin/chemistry ; Lactoglobulins/chemistry ; Lipids/chemistry ; Microscopy, Confocal ; Milk Proteins/chemistry ; Oils/chemistry ; Oxazines ; Rheology ; Rhodamines
Chemical Substances	Caseins ; Coloring Agents ; Emulsions ; Lactoglobulins ; Lipids ; Milk Proteins ; Oils ; Oxazines ; Rhodamines ; Lactalbumin (9013-90-5) ; rhodamine B (K7G5SCF8IL) ; nile red (P476F1L81G)
Language	English
Publishing date	2003-03
Publishing country	United States
Document type	Journal Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.S0022-0302(03)73656-X
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants.

Everett, D W / Olson, N F

Journal of dairy science

2000 Volume 83, Issue 6, Page(s) 1203–1209

Abstract: Anhydrous milk fat was emulsified with alpha s1-CN (casein), alpha s2-CN, beta-CN, kappa-CN, alpha-lactalbumin, beta-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH 7 buffer. The creams were mixed with ... ...

Abstract	Anhydrous milk fat was emulsified with alpha s1-CN (casein), alpha s2-CN, beta-CN, kappa-CN, alpha-lactalbumin, beta-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH 7 buffer. The creams were mixed with skim milk to yield a fat content of 3.4% and the viscoelastic properties of the recombined milks clotted with chymosin were measured. Recombined milk containing globules coated with the more amphipathic and phosphorylated alpha s2-CN and beta-CN clotted faster but gel firmness increased more slowly and weaker gels were formed. Gel firmness increased more rapidly for milks containing globules coated with of alpha s1-CN and kappa-CN that possess more uniformly distributed hydrophobic domains.
MeSH term(s)	Animals ; Caseins/chemistry ; Cattle ; Cheese ; Chymosin/chemistry ; Emulsions ; Gels ; Glycolipids/analysis ; Glycoproteins/analysis ; Milk/chemistry ; Rheology ; Surface-Active Agents/chemistry ; Time Factors
Chemical Substances	Caseins ; Emulsions ; Gels ; Glycolipids ; Glycoproteins ; Surface-Active Agents ; milk fat globule ; Chymosin (EC 3.4.23.4)
Language	English
Publishing date	2000-06
Publishing country	United States
Document type	Journal Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.S0022-0302(00)74985-X
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Climate‐induced shift in hydrological regime alters basal resource dynamics in a wilderness river ecosystem

DAVIS, J. M / BAXTER, C. V / MINSHALL, G. W / OLSON, N. F / TANG, C / CROSBY, B. T

Freshwater biology. 2013 Feb., v. 58, no. 2

2013

Abstract: 1. We integrated a 20‐year ecological data set from a sparsely inhabited, snowmelt‐dominated catchment with hydrologic models to predict the effects of hydrologic shifts on stream biofilm. 2. We used a stepwise multiple regression to assess the ... ...

Abstract	1. We integrated a 20‐year ecological data set from a sparsely inhabited, snowmelt‐dominated catchment with hydrologic models to predict the effects of hydrologic shifts on stream biofilm. 2. We used a stepwise multiple regression to assess the relationship between hydrology and biofilm ash‐free dry mass (AFDM) and chlorophyll‐a (chl‐a) under recent climate conditions. Biofilm AFDM was significantly related to the timing of peak streamflow, and chl‐a was significantly related to the timing of median streamflow. We applied these results to output from the variable infiltration capacity hydrologic model, which predicted hydrology under a baseline scenario (+0 °C) and a range of warming scenarios expected with climate change (+1, +2 or +3 °C). 3. When compared to the baseline, the results indicated that earlier peakflows predicted under warming scenarios may lead to earlier initiation of biofilm growth. This may increase biofilm AFDM during the summer by up to 103% (±29) in the +3 °C scenario. Moreover, interannual variability of AFDM was predicted to increase up to 300%. Average chl‐a during the summer increased by up to 90% (±15) in the +3 °C scenario; however, its response was not significantly different from baseline in most years. 4. Because hydrologic change may alter the temporal dynamics of biofilm growth, it may affect the seasonal dynamics of biofilm quality (i.e. chl‐a‐to‐AFDM ratio). The results indicated that hydrologic shifts may increase biofilm quality during the spring, but may decrease it during the summer. Thus, we provide evidence that predicted hydrologic shifts in snowmelt‐dominated streams may alter the quantity and quality of an important basal resource. However, the magnitudes of these predictions are likely to be affected by other environmental changes that are occurring with climate change (e.g. increased wildfire activity and stream warming).
Keywords	biofilm ; climate ; climate change ; ecosystems ; hydrologic models ; infiltration (hydrology) ; prediction ; rivers ; spring ; stream flow ; streams ; summer ; watersheds ; wilderness ; wildfires
Language	English
Dates of publication	2013-02
Size	p. 306-319.
Publishing place	Blackwell Publishing Ltd
Document type	Article
ZDB-ID	121180-8
ISSN	0046-5070
ISSN	0046-5070
DOI	10.1111/fwb.12059
Database	NAL-Catalogue (AGRICOLA)

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Article: Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.

Kim, S-Y / Gunasekaran, S / Olson, N F

Journal of dairy science

2004 Volume 87, Issue 2, Page(s) 274–283

Abstract: The combined use of chymosin and Cryphonectria parasitica protease was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica protease ratios of 1:0, 0:1, 67:33, and 33:67. The degree of proteolysis over time was affected by ... ...

Abstract	The combined use of chymosin and Cryphonectria parasitica protease was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica protease ratios of 1:0, 0:1, 67:33, and 33:67. The degree of proteolysis over time was affected by the coagulant type. Proteolysis was thought to be the main cause of changes in functional properties of Cheddar cheeses. The meltability and hardness of cheese made with 100% C. parasitica enzyme was the highest, but it was high in bitterness. The chymosin-to-C. parasitica ratio between 0:1 to 67:33 was found suitable to independently control Cheddar cheese meltability and hardness without a significant level of bitterness.
MeSH term(s)	Ascomycota/enzymology ; Caseins/metabolism ; Cheese/analysis ; Chemical Phenomena ; Chemistry, Physical ; Chymosin ; Endopeptidases ; Food Handling/methods ; Food Technology ; Hot Temperature ; Hydrolysis ; Milk Proteins/metabolism
Chemical Substances	Caseins ; Milk Proteins ; Endopeptidases (EC 3.4.-) ; Chymosin (EC 3.4.23.4)
Language	English
Publishing date	2004-02
Publishing country	United States
Document type	Journal Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
DOI	10.3168/jds.S0022-0302(04)73166-5
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of Cheddar cheese

Kim, S.Y / Gunasekaran, S / Olson, N.F

Journal of dairy science. 2004 Feb., v. 87, no. 2

2004

Abstract	The combined use of chymosin and Cryphonectria parasitica protease was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica protease ratios of 1:0, 0:1, 67:33, and 33:67. The degree of proteolysis over time was affected by the coagulant type. Proteolysis was thought to be the main cause of changes in functional properties of Cheddar cheeses. The meltability and hardness of cheese made with 100% C. parasitica enzyme was the highest, but it was high in bitterness. The chymosin-to-C. parasitica ratio between 0:1 to 67:33 was found suitable to independently control Cheddar cheese meltability and hardness without a significant level of bitterness.
Keywords	cheesemaking ; proteolysis ; renneting properties ; rennet substitutes ; melting ; texture
Language	English
Dates of publication	2004-02
Size	p. 274-283.
Document type	Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
Database	NAL-Catalogue (AGRICOLA)

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Article: Short communication: estimate of non electrostatic interaction free energy parameters for milk fat globules

Kiely, L.J / Olson, N.F

Journal of dairy science. 2003 Oct., v. 86, no. 10

2003

Abstract	The surface free energy components for bovine milk fat globules (MFG) were calculated by solving a modified Young-Good-Fowkes-Girafalco equation with experimentally obtained contact angles for liquids of known surface tension components. The surface free energy of MFG was dominated by the electron donor term (gamma(-)), which formed the basis of a significant repulsive acid-base interaction free energy term at the minimum equilibrium distance. Consideration of the decay of the acid-base and Lifshitz-van der Waals energy term over distance within the context of an "extended DLVO" model shows that physical contact of MFG in the absence of electrostatic repulsion (at their isoelectric point) is prohibited by the acid-base term but that "pseudo-flocculation" might occur at 4- to 5-nm separation in an energy minimum that was approximately 15 kT for MFG of diameter = 1.0 micrometer.
Keywords	milk fat ; fat globules ; isoelectric point ; thermodynamics ; surface interactions ; equations ; energy ; bases ; food composition
Language	English
Dates of publication	2003-10
Size	p. 3110-3112.
Document type	Article
ZDB-ID	242499-x
ISSN	1525-3198 ; 0022-0302
ISSN (online)	1525-3198
ISSN	0022-0302
Database	NAL-Catalogue (AGRICOLA)

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