CHEESE: TYPES, NUTRITION AND CONSUMPTION -- CHEESE: TYPES, NUTRITION AND CONSUMPTION -- CONTENTS -- PREFACE -- TECHNOLOGICAL AND HEALTH ASPECTS OF PROBIOTIC CHEESE -- ABSTRACT -- 1. INTRODUCTION -- 2. CHARACTERISTICS OF CHEESE BENEFICIAL TO THE GROWTH OF PROBIOTIC -- Bacteria -- 3. CHEESE MATRIX AND POPULATION DYNAMICS OF PROBIOTICS -- 4. METHODS FOR IMPROVING VIABILITY OF PROBIOTICS IN CHEESE -- 5. BIOCHEMISTRY OF PROBIOTIC CHEESES -- 6. HEALTH ASPECTS OF PROBIOTIC CHEESE -- 7. ENUMERATION OF PROBIOTIC BACTERIA IN CHEESE -- REFERENCES -- THE RELATIONSHIP BETWEEN GENETIC AND TECHNOLOGICAL ASPECTS AND CHEESE QUALITY -- ABSTRACT -- INTRODUCTION -- GENETIC ASPECT -- RENNET EFFECT -- Effects in Fat Fraction -- Effects in Protein Fraction -- Effects in Sensory Evaluation -- SMOKE EFFECT -- ACKNOWLEDGMENTS -- REFERENCES -- AUTHENTICATION OF LOCAL CHEESES: A GLOBAL PERSPECTIVE -- ABSTRACT -- 1. INTRODUCTION -- 2. WHAT IS A LOCAL PRODUCT? -- 3. SOME TERMS FOR COMPREHENSION -- 3.1. Traditional Food -- 3.1.1. Traditional Material -- 3.1.2. Traditional Formulation -- 3.1.3. Traditional Type of Production and/or Processing -- 3.2. PDO -- 3.3. PGO and GI -- 3.4. TSG -- 4. AUTHENTICATION PROCEDURES -- 4.1. Registration of PGI and PDO Related to an Area Located in the Community -- 4.1.1. Procedure at National Level -- 4.1.1.1. The Applicant -- 4.1.1.2. The Content of the Application -- 4.1.1.3. Main Elements of the Specification for PDOs and PGIs -- Name -- Description -- Geographical Area -- Proof of Origin -- Method of Production -- Link -- Labeling -- 4.1.1.4. The Authorities Concerned First: The Member State -- 4.1.1.5. National Objections Procedure -- 4.1.2. Procedure at Community Level -- 4.1.2.1. Examination by the Commission -- 4.1.2.2. First Publication -- 4.1.2.3. Objections Procedure -- 4.1.2.4. Second Publication.

4.1.2.5. Rejection of Applications -- 4.1.2.6. Cancellation of Registration -- 4.2. Registration of PGI and PDO Rto an Area Located Outside the Community -- 4.3. Registration of a TSG -- 5. IMPORTANCE IN AUTHENTICATION OF CHEESES -- 6. AUTHENTICATION STATUS OF CHEESES -- CONCLUSION -- REFERENCES -- SPANISH BLUE CHEESES: FUNCTIONAL METABOLITES -- ABSTRACT -- 1. INTRODUCTION -- 2. SPECIFICITY OF THE SPANISH BLUE CHEESES -- 3. PRODUCTION OF SECONDARY METABOLITES BY P. ROQUEFORTI -- 3.1. Secondary Metabolites with Potential Beneficial Effects on Human Health: Mycophenolic Acid and Andrastins -- 3.1.1. Mycophenolic Aacid -- 3.1.2. Andrastins -- 3.2. Mycotoxins -- 3.2.1. The PR Toxin -- 3.2.1.1. Biosynthesis of Aristolochene: The Precursor Molecule of the PR Toxin -- 3.2.1.2. Secondary Metabolites Derived From the Degradation of the PR Toxin -- 3.2.2 Patulin, Penicillic Acid and Citrinin -- 3.2.3. Roquefortin C and Other Alkaloids -- 3.2.3.1. Precursors of the Roquefortine C Biosynthesis -- 3.2.3.2. Genes for the Biosynthesis of Roquefortine C and Meleagrin -- CONCLUSION -- REFERENCES -- SODIUM IN DIFFERENT CHEESE TYPES: ROLE AND STRATEGIES OF REDUCTION -- ABSTRACT -- 1. INTRODUCTION -- 2. SOURCES OF SODIUM IN CHEESE -- 3. ROLE OF SODIUM IN CHEESE -- 3.1. Role of Salt (NaCl) -- 3.1.1. Preservative Action of Salt and its Role in Microbial Safety -- 3.1.2. Flavor and Texture -- 3.2. Role of Emulsifying Salts in Process Cheese -- 4. STRATEGIES OF SODIUM REDUCTION -- 4.1. Reducing Sodium Chloride used in Manufacture -- 4.2. Replacing Sodium Chloride by Potassium Chloride -- 4.3. Process Cheese -- 5. RECENT APPROACHES TO SODIUM REDUCTION IN CHEESE -- CONCLUSION -- REFERENCES -- INVESTIGATION ON A TYPICAL DAIRY PRODUCT OF THE APULIA REGION (ITALY), THE GARGANICO CACIORICOTTA CHEESE, BY MEANS OF TRADITIONAL AND INNOVATIVE PHYSICO-CHEMICAL ANALYSES -- ABSTRACT.

1. INTRODUCTION -- 2. MATERIALS AND METHODS -- 2.1. Methods for Collection of Goat Milk and Cacioricotta Samples -- 2.2. Milk Samples -- 2.2.1. Routine Analyses -- 2.2.2. Fatty Acid Composition -- 2.2.3. Chromatographic Analyses -- 2.2.4. Atomic Emission Spectrometric Measurements -- 2.2.5. Stable Isotope Ratio Analyses -- 2.3. Cacioricotta Samples -- 2.3.1. Routine Analyses -- 2.3.2. Chromatographic Analyses and Atomic Emission Spectrometric Measurements -- 2.3.3. Stable Isotope Ratio Analyses -- 2.3.4. NMR Spectra -- 2.3.4.1. 1H-NMR Spectra on Aqueous Extract of Cacioricotta -- 2.3.4.2. 1H HR-MAS NMR Spectra -- 3. RESULTS AND DISCUSSION -- 3.1. Goat Milk -- 3.1.1. Routine Analyses -- Fat Content -- Casein -- pH -- 3.1.2. Fatty Acid Composition. -- 3.1.3. Metal Content -- 3.1.4. IRMS Results -- 3.2. Cacioricotta Cheese -- 3.2.1. Routine Analyses -- Solid Content and Moisture -- pH -- Fat -- NaCl -- 3.2.2. Fatty Acid Composition -- 3.2.3. Metal Content -- Calcium -- Sodium -- Magnesium -- Potassium -- 3.2.4. IRMS -- 3.2.5. NMR Spectra -- 3.2.5.1. 1H-NMR Spectra on Aqueous Extract of Cacioricotta -- 3.2.5.2. 1H HR-MAS NMR Spectra -- 3.3. Comparison between Cacioricotta after 20 and 60 Days of Ripening -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- SLOVAK BRYNDZA CHEESE -- ABSTRACT -- HISTORY -- CHEESE MANUFACTURE -- MICROORGANISMS AND THEIR ROLE -- NUTRITION AND HEALTH-BENEFITS -- OTHER TRADITIONAL SLOVAK EWES' MILK PRODUCTS -- CONSUMPTION -- THE IMPACT ON BRYNDZA CHEESE ON FOLK CULTURE A RURAL DEVELOPMENT -- ACKNOWLEDGMENT -- REFERENCES -- APPENDIX -- Recipes for Preparation of Traditional Bryndza Cheese Food -- Bryndza Cheese Dumplings -- Bryndzové Pirohy -- Demikát -- Bryndza Spread -- Bryndzovníky -- PROCESSED CHEESE: RELEVANCE FOR LOW SODIUM CHEESE DEVELOPMENT -- 1. SODIUM AND HEALTH -- 1.1. Introduction.

1.2. Sodium Intake versus Osteoporosis -- 1.3. Sodium Intake versus Hypertension -- 2. SODIUM REDUCTION IN PROCESSED CHEESES -- 2.1. General Considerations -- 2.2. Sodium Reduction in Processed Cheeses -- 2.2.1. Reduction of Emulsifying Salts -- 3. SENSORY IMPACT -- 4. PERSPECTIVES -- REFERENCES -- ITALIAN CHEESE TYPES AND INNOVATIONS OF TRADITIONAL CHEESES -- ABSTRACT -- INTRODUCTION -- MICROBIOLOGY AND ORGANOLEPTIC QUALITY OF TRADITIONAL DAIRY PRODUCTS: ISOLATION OF STRAINS OF NON STARTER LACTIC ACID BACTERIA (NSLAB) -- ADVANCEMENTS IN THE MANUFACTURING OF INNOVATIVE AND TRADITIONAL CHEESES -- Probiotic Cheeses -- IMPROVEMENT OF MICROBIOLOGICAL, TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF TRADITIONAL CHEESES -- CHEESE FORTIFICATION AND INNOVATIVE CHEESES WITH ADDED INGREDIENTS -- STRATEGIES TO REDUCE FAT AND SALT CONTENT -- CONCLUSION -- REFERENCES -- NMR SPECTROSCOPY IN DAIRY PRODUCTS CHARACTERIZATION -- ABSTRACT -- INTRODUCTION -- CHEESE CHARACTERIZATION BY NMR: SOME EXAMPLES -- MOZZARELLA DI BUFALA CAMPANA CHEESE CHARACTERIZATION -- LOW-RESOLUTION NMR MEASUREMENTS OF PDO MOZZARELLA DI BUFALA CAMPANA CHEESE -- HIGH-RESOLUTION NMR MEASUREMENTS OF PDO MOZZARELLA DI BUFALA CAMPANA CHEESE -- GRANA PADANO CHEESE CHARACTERIZATION -- LOW-RESOLUTION NMR MEASUREMENTS OF PDO GRANA PADANO CHEESE -- HIGH-RESOLUTION NMR MEASUREMENTS OF PDO GRANA PADANO CHEESE -- EXPERIMENTAL -- Materials -- LOW-RESOLUTION NMR EXPERIMENTS -- HIGH-RESOLUTION NMR EXPERIMENTS -- CONCLUSION -- APPENDIX I - THE NMR EXPERIMENT [1] -- APPENDIX II - THE CHEMICAL AND EXCHANGE MAGNETIC SITE MODEL [37] -- REFERENCES -- CHEESE FLAVORS: CHEMICAL ORIGINS AND DETECTION -- ABSTRACT -- INTRODUCTION -- CHEESEMAKING -- Milk -- Pasteurization -- Homogenization -- Starter and Adjunct Cultures -- Coagulant -- Syneresis -- Salt and Coloring -- Surface Microorganisms -- Ripening.

COMPOUND FORMATION -- Lactate Metabolism -- Citrate Metabolism -- Proteolysis -- Lipolysis -- INSTRUMENTAL FLAVOR ANALYSIS -- Extraction -- Headspace Sampling -- Derivatization -- GC Analysis -- SENSORY FLAVOR ANALYSIS -- Descriptive Sensory Tests -- GC-O Analysis -- CONCLUSION -- NOTE -- REFERENCES -- ANTIHYPERTENSIVE PEPTIDES FOUND IN CHEESE -- ABSTRACT -- 1. INTRODUCTION -- 1.1. Angiotensin Converting Enzyme and Hypertension -- 1.2. Inhibition Mechanism and Inhibitory Peptides -- 2. ACE-INHIBITORY ACTIVITY IN CHEESES -- 2.1. Sampling -- 2.2. Extraction -- 2.3. Determination of ACE-Inhibitory Activity: In Vitro Assays -- 2.3.1. Spectrophotometric Assay with HHL -- 2.3.2. Spectrophotometric Assay with FAPGG -- 2.4. Factors Affecting ACE Inhibitory Activity -- 2.4.1. Time Ripening -- 2.4.2. Cheese Making Conditions -- 3. PURIFICATION, IDENTIFICATION AND QUANTIFICATION -- 4. BIOAVAILABILITY -- 5. IN VIVO ASSAYS FOR THE ANTIHYPERTENSIVE EFFECT -- REFERENCES -- NEW APPROACHMENT ON CHOLESTEROL REMOVAL IN CHEESE -- ABSTRACT -- 1. INTRODUCTION -- 2. CHOLESTEROL REMOVAL FROM FOODS -- 2. CHOLESTEROL REMOVAL FROM Β-CYCLODEXTRIN -- 4. RECYCLING OF Β - CYCLODEXTRIN -- 5. CROSSLINKING OF Β-CD -- 6. ENTRAPMENT OF NUTRIENT -- 7. CHOLESTEROL REMOVAL IN CHEESE -- 7.1. Cheddar Cheese -- 7.2. Process Cheese -- 7.3. Mozzarella Cheese -- 7.4. Camembert Cheese -- 7.5. Blue Cheese -- 7.6. Feta Cheese -- 7.7. Cream Cheese -- 8. OTHER PRODUCTS -- 8.1. Egg -- 8.2. Mayonnaise -- 8.3. Lard -- 8.4. Fish Oils -- CONCLUSIONS -- REFERENCES -- NUTRITIONAL BENEFITS IN CHEESE -- ABSTRACT -- 1. INTRODUCTION -- 2. PROTEINS -- 2.1. Lactoferrin -- 2.2. Peptides -- 2.3. Bioactive Peptides (BPs) -- 2.3.1. Antihypertensive Peptides -- 2.2.2. Immunopeptides -- 2.2.3. Antimicrobial Peptides -- 2.2.4. Antioxidant Peptides -- 2.3. Free Amino Acids (FAA).

2.3. Γ-Amino Butyric Acid (GABA, 4-Amino Butanoic Acid, C4H9NO2).