Journal articles: '30 Chemie'

1

Jaenicke, Lothar, Horst König, Max Herberhold, Gernot Boche, Heinz Wambach, Friedrich Hensel, and Rudolf Janoschek. "Chemie in 30 Jahren." Chemie in unserer Zeit 30, no. 1 (February 1996): 39–44. http://dx.doi.org/10.1002/ciuz.19960300107.

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Potapov, Alexey, André Canosa, Elena Jiménez, and Bertrand Rowe. "Chemie mit Überschall: 30 Jahre astrochemische Forschung und künftige Herausforderungen." Angewandte Chemie 129, no. 30 (June 13, 2017): 8742–66. http://dx.doi.org/10.1002/ange.201611240.

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Redactie. "Mutaties in het register Laboratoriumspecialist Klinische Chemie t/m 30 juni 2021." Laboratoriumgeneeskunde 4, no. 3 (July 2021): 3. http://dx.doi.org/10.24078/labgeneeskunde.2021.7.127603.

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Varnholt, Hendrik. "Oetkers formen neuen Mischkonzern." Lebensmittel Zeitung 73, no. 30 (2021): 10. http://dx.doi.org/10.51202/0947-7527-2021-30-010-5.

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Die Gesellschafter der Oetker-Gruppe beenden ihren Streit auf die harte Art: Sie spalten ihr Unternehmen. Drei der bislang acht Eigentümer formen rund um Sekt, Chemie und Großverbraucher-Backwaren einen neuen Mischkonzern mit Expansionsplänen.

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Kummer, Beate, Henning Friege, Barbara Zeschmar-Lahl, and Jörg Wagner. "Nützen Scip-Daten der Abfallwirtschaft?" UmweltMagazin 51, no. 03-04 (2021): 30–32. http://dx.doi.org/10.37544/0173-363x-2021-03-04-30.

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Chemie spielt beim Recycling künftig eine größere Rolle. So soll „Scip“ – die neue Datenbank der EU – dafür sorgen, dass sehr gefährliche Schadstoffe nicht mit recycelt werden. Gute Idee! Doch drei Fallbeispiele zeigen, dass dies in der Praxis nicht einfach zu erreichen ist.

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Chandrasekaran, Srinivasan, Srivari Chandrasekhar, and Sandeep Verma. "Editorial: Der “National Organic Symposium Trust” – seit über 30 Jahren prägend für die organische Chemie in Indien." Angewandte Chemie 131, no. 28 (May 24, 2019): 9394–95. http://dx.doi.org/10.1002/ange.201901365.

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Nölting, J. "R. Haase: Thermodynamik. Aus der Reihe “Grundzüge der Physikalischen Chemie”, Steinkopff Verlag, Darmstadt 1985. 288 Seiten, Preis: DM 30,-." Berichte der Bunsengesellschaft für physikalische Chemie 90, no. 9 (September 1986): 840–41. http://dx.doi.org/10.1002/bbpc.19860900918.

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Fritzsche, H. "Spektroskopische Methoden in der organischen Chemie Wissenschaftliche Taschenbücher, Reihe Chemie, Band 21. Von B. Borsdorf und M. Scholz, Verantwortlicher Herausgeber dieses Bandes: E. Leibnitz. Akademie-Verlag, Berlin 1964. 179 Seiten, 51 Bilder, 30 Tab." Zeitschrift für Chemie 5, no. 12 (September 2, 2010): 479–80. http://dx.doi.org/10.1002/zfch.19650051238.

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9

Dörr, F., G. Kämpf, H. W. Spieß, W. Weyrich, and M. Zeidler. "Bericht über die 86. Hauptversammlung der Deutschen Bunsen-Gesellschaft für Physikalische Chemie e.V. vom 28. bis 30. Mai 1987 in Göttingen:Hauptthema:„Spektroskopie in kondensierten Phasen”︁." Berichte der Bunsengesellschaft für physikalische Chemie 91, no. 11 (November 1987): 1081–86. http://dx.doi.org/10.1002/bbpc.19870911103.

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Hoppe, R., K. L. Komarek, A. Neckel, and H. Schmalzried. "Bericht über die 91. Hauptversammlung der Deutschen Bunsen-Gesellschaft für Physikalische Chemie e. V. vom 28. bis 30. Mai 1992 in Wien Hauptthema: “Festkörper: Thermodynamik, Struktur und Bindung”." Berichte der Bunsengesellschaft für physikalische Chemie 96, no. 11 (November 1992): 1787–90. http://dx.doi.org/10.1002/bbpc.19920961154.

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11

Nordmann, S., A. Mues, and S. Feigenspan. "Evaluierung flächenhafter Daten der Luftschadstoffbelastung in Deutschland aus der Chemie-Transportmodellierung/Evaluation of area-related air quality data in Germany from chemistry-transport modelling." Gefahrstoffe 80, no. 07-08 (2020): 281–90. http://dx.doi.org/10.37544/0949-8036-2020-07-08-31.

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Zur Beurteilung der Luftqualität erstellt das Umweltbundesamt (UBA) auf Basis von Berechnungen mit dem Chemie-Transportmodell (CTM) REM-Calgrid (RCG) flächenhafte Konzentrationsfelder der mittleren deutschlandweiten Luftschadstoffsituation. CTM-Rechnungen weisen im Allgemeinen Unsicherheiten auf, die auf die Eingangsdaten, aber auch auf Unsicherheiten in der Prozessbeschreibung im Modell zurückgeführt werden können. Diese Unsicherheiten drücken sich in Abweichungen der Modellergebnisse zu den Luftschadstoffmessungen aus und können durch die Assimilation von Messdaten verringert werden. Für die RCG-Rechnungen hat sich dafür das Verfahren der Optimalen Interpolation (OI) bewährt. Zur Evaluierung des finalen Datenproduktes der mittleren flächenhaften Luftschadstoffbelastung in Deutschland wurde die Methode der Kreuzvalidierung verwendet, bei der unabhängige Daten für die Evaluierung genutzt werden. Die Modellwerte für die betrachteten Luftschadstoffe Stickstoffdioxid (NO2), Feinstaub (PM10) und Ozon (O3) können mit OI deutlich verbessert werden. Die mittleren prozentualen Abweichungen verringerten sich für PM10 von maximal -38 % ohne OI auf -7 % mit OI, für NO2 von maximal -42 % ohne OI auf 12 % mit OI und für O3 von maximal 30 % ohne OI auf 9 % mit OI. Die zeitliche Variabilität, d. h. das Auftreten und die Ausprägung von Spitzenkonzentrationen, konnte mit der OI für alle Schadstoffe ebenfalls deutlich besser wiedergegeben werden.

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12

Pachaly, P. "Fullerene - Die Buckyballs erobern die Chemie von Joachim Dettmann, Birkhäuser Verlag Basel 1994, 248 S., 16 Farb- und 30 sw-Abb., geb. DM 59,80, ISBN 3–7643–2947–5." Pharmazie in Unserer Zeit 24, no. 4 (1995): 237. http://dx.doi.org/10.1002/pauz.19950240424.

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13

Wagner, J. "Einführung in die Chromatographie Wissenschaftliche Taschenbücher - Chemie, Bd. 30 Von H. Hrapia. Akademie-Verlag, Berlin 1965. 236 Seiten mit 32 Bildern und 12 Tabellen, Format 11 × 18 cm, brosch. 8, - MDN." Zeitschrift für Chemie 6, no. 12 (September 2, 2010): 480. http://dx.doi.org/10.1002/zfch.19660061228.

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14

Kantlehner, Willi, Markus Vettel, and Bernhard Eppinger. "Orthoamide und Iminiumsalze, LXXVI [1]. Ein weiterer Beitrag zur Chemie der Trialkoxyacetonitrile/ Orthoamides and Iminium Salts LXXVI [1]. A Further Contribution to the Chemistry of Trialkoxyacetonitriles." Zeitschrift für Naturforschung B 67, no. 4 (April 1, 2012): 373–88. http://dx.doi.org/10.1515/znb-2012-0412.

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An improved procedure for the preparation of trimethoxyacetonitrile (3a) starting from trichloroacetonitrile and sodium methanolate is described. Carbanions, obtained by the action of sodium hydride on nitriles, ethyl acetate and methylketones, react with trialkoxyacetonitriles 3 to give α- imino-orthocarboxylic acid trialkylesters 12, 14 and 20, which form an equilibrium with the tautomeric enamines 13, 15 and 21. The enamines 21 react with N,N-dimethylformamide dimethylacetal (24) to give amidines 25 which are cyclized to pyridinium salts 28 and 29 on treatment with benzyl bromide and acetyl chloride, respectively. The reaction of the enaminonitrile 13a with the orthoamide derivative of phenylpropiolic acid 30 affords the pyridine-2-orthocarboxylic acid trimethylester 31. The N,O-protected 4-hydroxy-piperidine 35 can be deprotonated by means of sec-butyl lithium. The carbanions thus formed are trapped with D2O, dimethyl sulfate, phenylisocyanate, CO2, and dimethyl carbonate delivering the piperidine derivatives 37 - 41. The heterocyclic orthoester 43 can be prepared analogously from 35 and 3a. The piperidine derivatives 44, 46 and 47 are prepared from the N,O-protected piperidines 39 and 41.

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15

Flohn, H. "Chemie der Atmosphäre: Atmosphäre und Umwelt. Chemische Prozesse, Menschliche Eingriffe, Ozon-Schicht, Luftverschmutzung, Smog, Saurer Regen. Von P. Fabian. Springer Verlag, Berlin - Heidelberg - New York - Tokio 1984. 30 Abb., X, 115 S., geheftet, DM 24,." Nachrichten aus Chemie, Technik und Laboratorium 33, no. 2 (February 1985): 155. http://dx.doi.org/10.1002/nadc.19850330217.

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Steffan, Uwe. "Insiderwissen Chemieparks: Industrieparks: Herausforderungen und Trends in der Chemie- und Pharmaindustrie. Hrsg. von T. Bergmann, M. Bode, G. Festel, H. C. Hauthal. Festel Capital, Hünenberg/Schweiz 2004. 300 Seiten, brosch., 30,- Euro. ISBN 3-000-14280-." Nachrichten aus der Chemie 53, no. 9 (September 2005): 945. http://dx.doi.org/10.1002/nadc.20050530938.

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17

Baudler, Marianne, and Christoph Breitkopf. "Beiträge zur Chemie des Phosphors, 242 Tri-tert-butylcyclotriphosphan-monoxid, (PBut )3O - Bildung und 31P-NMR-spektroskopische Strukturbestimmung/ Contributions to the Chemistry of Phosphorus, 242 Tri-tert-butylcyclotriphosphane Monoxide, (PButO — Formation and Structure Determination by 31P NMR Spectroscopy." Zeitschrift für Naturforschung B 54, no. 11 (November 1, 1999): 1457–62. http://dx.doi.org/10.1515/znb-1999-1119.

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The partially oxidized cyclotriphosphane (PB ut)3O (1,2,3-tri-tert-butyl-1-oxocyclotriphosphane) (1) has been obtained by [2 + 1] cyclocondensation of K (But)P-P(But)K with ButP(O)Cl2 in toluene at -78 °C. The cyclophosphanes (PBut)4 and (PBut)3 as well as small amounts of the open-chain triphosphane [ButP(O)Cl]2P (O)But are also formed. In contrast to the unoxidized compound (PBut)3, compound 1 is not stable at room temperature, but decomposes above -30 °C undergoing rearrangement into the cyclotetraphosphanes (PBut)4 O (2), (PBut)4O2 (3), and (PBut)4. The 31P NMR parameters of 1 and 3 are reported and discussed.

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18

Teschner, Joachim. "Aufgabensammlung zur physikalischen Chemie. Fachschullehrbuch. Von O. Regen und G. Brandes; Leipzig, VEB Deutscher Verlag für Grundstoffindustrie, 1986; 296 Seiten mit 30 Bildern und einer farbigen Beilage; Format 16,5 cm × 23,0 cm, Ln., DDR 23,60 M, Ausl." Zeitschrift für Chemie 26, no. 11 (August 31, 2010): 418. http://dx.doi.org/10.1002/zfch.19860261126.

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19

Danzer, Klaus. "Statistik in der analytischen Chemie Von Klaus Doerffel, Leipzig, VEB Deutscher Verlag für Grundstoffindustrie, 1987; 4., durchgesehene Auflage; 192 Seiten mit 48 Bildern, Format 17 cm × 24; Pappband, DDR 21,50 M, Ausland 30, - DM; Bestell-Nr.: 5420164, I." Zeitschrift für Chemie 27, no. 10 (August 31, 2010): 382. http://dx.doi.org/10.1002/zfch.19870271022.

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20

Fischer, Friedrich. "Fortschritte der Chemie organischer Naturstoffe Progress in the Chemistry of Organic Natural Products Vol. 30. Begründet von L. Zechmeister, herausgegeben von W. Herz, H. Grisebach und G. W. Kirby, Springer-Verlag, Wien, New York 1973, 666 Seiten mit 28 B." Zeitschrift für Chemie 18, no. 6 (August 31, 2010): 240. http://dx.doi.org/10.1002/zfch.19780180637.

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21

Doty, Richard L. "David Taylor Moran (30 June 1940 to 5 November 2015)." Chemical Senses 41, no. 5 (June 2016): 475–76. http://dx.doi.org/10.1093/chemse/bjw072.

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22

Труш, В. В., and В. И. Соболев. "Efficacy of α-lipoic acid in correction of skeletal muscle contractile disorders caused by chronic dexamethasone treatment in animal model." ZHurnal «Patologicheskaia fiziologiia i eksperimental`naia terapiia», no. 4() (December 18, 2020): 69–78. http://dx.doi.org/10.25557/0031-2991.2020.04.69-78.

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Цель исследования -- изучение в модельных экспериментах на животных эффективности a-липоевой кислоты (a-ЛК) в компенсации нарушений сократительной функции скелетной мышцы смешанного типа (m. tibialis anterior) при длительном введении дексаметазона (ДМ). Методика. Эксперименты проводили на половозрелых крысах-самках (190-200 г), разделенных на 4 группы по 10 особей в каждой: контрольная группа (К-группа), I-я опытная (дексаметазон 30 сут, ДМ-группа), 2-я опытная (дексаметазон в комплексе с a-липоевой кислотой 30 сут, ДМ+a-ЛК-группа) и 3-я опытная (a-липоевая кислота 30 сут, a-ЛК-группа). Дексаметазон («KRKA», Словения) вводили через день, внутрибрюшинно, в дозе, адекватной терапевтической для человека (0,25 мг/кг), a-Липоевую кислоту (торговая марка «Берлитион-600», BERLIN-CHEMIE, Германия) вводили ежедневно дозе (35 мг/кг) подкожно. Под наркозом (тиопентал натрия, 100 мг/кг) методом стимуляционной электромиографии и миографии изучали электрофизиологические и сократительные параметры передней большеберцовой мышцы в условиях возбуждения и сокращения, которые индуцировали раздражением малоберцового нерва сверхпороговым электрическим током. Результаты. Вводимая в комплексе с ДМ a-ЛК нивелировала уменьшение количества активируемых двигательных единиц (ДЕ) и массы мышцы, степени посттетанической ее потенциации, ухудшение сократительных и временных параметров одиночного и тетанического сокращений, типичное для животных ДМ-группы. Сочетание ДМ с a-ЛК даже обусловило статистически значимое увеличение (на 34%) в сравнении с контролем скорости расслабления при одиночном сокращении и скорости развития тетанического сокращения (на 80%), что было характерно и для a-ЛК-группы. Данные факты косвенно указывают в пользу отсутствия выраженных дистрофических изменений мышечных волокон у животных ДМ+a-ЛК-группы. Вместе с тем, хотя для животных ДМ+a-ЛК-группы не было характерно укорочение периода максимальной работоспособности мышцы, типичное для ДМ-группы, но у них и не наблюдалось удлинения этого периода в сравнении с контролем, типичное для a-ЛК-группы. Это свидетельствует в пользу отсутствия позитивных эффектов a-ЛК на работоспособность мышцы в случае комплексного ее применения с ДМ. Вводимая в комплексе с ДМ a-ЛК компенсировала типичную для ДМ-группы повышенную утомляемость и пониженную способность мышцы к восстановлению после выполнения утомляющей работы (УР). Отмечалось даже увеличение скорости восстановления мышцы после УР, что было характерно и для a-ЛК-группы. В пользу этого свидетельствует отсутствие у крыс ДМ+a-ЛК-группы уменьшения скорости укорочения и расслабления мышцы после выполнения УР, типичного для ДМ-группы, и значимого снижения амплитуды одиночных сокращений и количества активируемых ДЕ мышцы после выполнения УР, типичных не только для животных ДМ-группы, но и контрольных особей. Заключение. Изменения функциональных параметров мышцы животных группы ДМ- указывают на выраженные сократительные нарушения у особей ДМ-группы, а также на сниженную способность их мышцы к восстановлению после УР. У крыс ДМ+a-ЛК-группы не наблюдалось существенного ухудшения сократительной функции мышцы, а ее способность к восстановлению после УР была даже повышена в сравнении с контролем, что было характерно и для a-ЛК-группы. Данные факты позволяют рассматривать a-ЛК в качестве возможного средства для компенсации стероидной миопатии. The aim of the study was to evaluate the efficacy of a-lipoic acid (a-LA) in correcting disorders of the contractile function of a mixed type skeletal muscle (m. tibial anterior) induced by chronic dexamethasone (DM) treatment in an animal model. Methods. Experiments were performed on sexually mature female rats (190-200 g) divided into four groups: control (intact rats, C group, n=10), experimental group 1 (30-day dexamethasone treatment, DM group, n=10), experimental group 2 (30-day dexamethasone plus a-lipoic acid treatment, DM+a-LA group, n=10), and experimental group 3 (30-day a-lipoic acid treatment, a-LA group, n=10). Dexamethasone (KRKA, Slovenia) was administered every two days, i.p., at a dose of 0.25 mg/kg, which was equivalent to the clinical therapeutic dose. a-Lipoic acid (Berlition-600, BERLIN-CHEMIE, Germany) was administered daily at a dose of 35 mg/kg, s.c. Stimulation electromyography and myography were performed in an acute experiment, under sodium thiopental (100 mg/kg) anesthesia, on day 30. Electrophysiological and contractile parameters of the anterior tibial muscle were recorded during stimulation with suprathreshold electrical current via the fibular nerve. Results. a-LA in combination with DM prevented decreases in the number of activated muscular motor units (MMU) and muscle mass, the degree of the muscle post-tetanic potentiation, and disorders of contractile and temporal parameters of single and tetanic contractions, which were typical for animals of the DM group. The a-LA plus DM treatment even significantly increased the relaxation rate of a single contraction (by 34%) and the rate of tetanic contraction development (by 80%) compared to the control group (p<0.05), which were also typical for the a-LA group. These facts indirectly evidence the absence of pronounced dystrophic changes in muscle fibers in animals of the DM+a-LA group. At the same time, although the shortened period of maximum muscle work capacity, which was typical for the DM group, was not observed in the DM+a-LA group, this period was no longer than in the control either, as distinct from the a-LA group. This fact suggests the absence of positive effects of a-LA on the muscle work capacity when a-LA is administered in combination with DM. The a-LA+DM treatment reversed the increased fatigue and the reduced ability to recover of the muscle after fatigable work (FW) observed in the DM group. Moreover, the a-LA+DM treatment even increased the rate of muscle recovery after FW, which was also characteristic for the a-LA group. This was confirmed by the absence of decreased rates of muscle shortening after FW, which was typical for the DM group, and by the absence of significant decreases in the single contraction amplitude and the number of activated MMU after FW, which was typical not only for the DM group, but also for the control. Conclusion. The changes in muscle functional parameters in the DM and DM+a-LA groups evidence pronounced contractile disorders and impaired ability of the muscle to recover after FW in the DM group. In the DM+a-LA group, the muscle contractile function was not significantly impaired. Moreover, the muscle ability to recover after FW was not reduced in the DM+a-LA-group. In this group, the ability to recover was even increased compared to the control, which was also characteristic for the a-LA-group. These facts allow considering a-LA as a possible therapy for correction of steroid myopathy.

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Gromova, M., V. Tsurko, O. Kisliak, and E. Kiseleva. "AB0928 DISORDERS OF FATTY ACID METABOLISM IN THE FORMATION OF ARTERIAL HYPERTENSION IN PATIENTS WITH GOUT." Annals of the Rheumatic Diseases 79, Suppl 1 (June 2020): 1764.2–1765. http://dx.doi.org/10.1136/annrheumdis-2020-eular.2213.

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Background:One of the possible mechanisms of the formation of cardiovascular disorders in patients with gout may be a violation of the metabolism of fatty acids. Decrease of the total content of unsaturated fatty acids (UFAs) has a multifaceted adverse effect on a number of metabolic processes which lead to the development of arterial hypertension (AH) and atherosclerosis as a result. There are no studies on the level of UFAs in the blood of patients with gout depending on the presence of hypertension.Objectives:To study the level of UFAs in the blood of patients with gout depending on the presence of AH.Methods:We examined 87 patients with gout and AH. 83% were men (mean age 55.4 ± 12.3 years). All patients had chronic gouty arthritis, 30% of patients had tofus. The duration of gout was 8 [4; 11] years. AH was detected in 49 (56.2%) people. The duration of AH was 7 [2; 10] years. All patients went through standard general clinical, laboratory and instrumental examination. Ozonation method was developed and put into practice in N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Science (FRCCP RAS), to assess disorders of the lipid metabolism for diagnostic purposes. The essence of the method is to determine the level of unsaturation of serum or blood plasma lipids which depends on the total amount of double bonds (DB) in UFAs both in a free state and within lipid combination. This parameter is called the Double Bond Index (DBI). DBI is measured by a domestic device ADS-5M («Double bond analyzer») developed at FRCCP RAS. The control group consisted of 20 healthy men, comparable in age. Statistical analysis of the data was carried out using the STATISTICA 10.0 program.Results:Patients were divided into 2 groups: patients with gout with normal blood pressure (group 1; n = 38) and with AH (group 2; n = 49). Patients from group 2 differed by a longer course of gout and had a higher level of uric acid in comparison with patients from group 1. The number of joints involved in the inflammatory process in patients from group 2 exceeded the number of those in patients from group 1. Patients from group 2 had more often attacks of gouty arthritis and the severity of pain during the last year compared with group 1. The normative value of the blood serum lipids DBI was determined for the control group of healthy people (260 + 20 conventional units (c.u.)) by the ozonation method. A significant deviation of the DBI from the norm both increased and decreased is a sign of pathology. In all groups DBI is lower than the norm but to a different extent. DBI is slightly reduced relative to the norm (DB = 229 c.u.) in group 1 therefore lipid metabolism is impaired just slightly. DB = 167 c.u. in group 2 which indicates a significant disorder of lipid metabolism (p<0,05). Thus the ozonation method is informative and allows to quantify the severity of patient general condition and DBI is an integral indicator of changes in the number of fatty acids and body general condition.Conclusion:The presence of AH in patients with gout makes the clinical course of the disease more severe and exacerbates lipid disorders that can make significant changes in the formation of cardiovascular complications in this category of patients. DBI can be used as an additional criteria in laboratory diagnostics and monitoring to develop adequate treatment tactics.Disclosure of Interests:Margarita Gromova Speakers bureau: Speaker for Biotehnos, Boehringer-ingelheim, Vladimir Tsurko Speakers bureau: Speaker for Boehringer-ingelheim, Berlin-chemie, Oksana Kisliak Speakers bureau: Speaker for Berlin-chemie, KRKA, Elena Kiseleva: None declared

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GLASS, KATHLEEN A., KRISTINE M. KAUFMAN, and ERIC A. JOHNSON. "Survival of Bacterial Pathogens in Pasteurized Process Cheese Slices Stored at 30°C." Journal of Food Protection 61, no. 3 (March 1, 1998): 290–94. http://dx.doi.org/10.4315/0362-028x-61.3.290.

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Six lots of commercial pasteurized process cheese slices were evaluated for the ability to support the growth of four foodborne pathogens, Listeria monocytogenes, Staphylococcus aureus, Salmonella serotypes, and Escherichia coli O157:H7, during 4 days of storage at 30°C. Individual cheese slices were inoculated separately with each pathogen to yield ca. 103 CFU/g. Slices were packaged in sterile plastic sample bags and stored at 30°C for up to 96 h. Populations of Salmonella serotypes and Escherichia coli O157:H7 decreased an average of 1.3 and 2.1 log10 CFU/g, respectively, by 36 h and Salmonella serotypes decreased an additional 0.6 logi0 CFU/g during the remaining 60 h. Populations of Listeria monocytogenes also decreased, although to a lesser extent, exhibiting approximately a 0.6-log10 CFU/g reduction in 96 h. Staphylococcus aureus levels remained relatively constant during the testing period, and were below levels that support detectable enterotoxin production. The process cheese slices tested allowed survival but did not support rapid growth of S. aureus, whereas populations of L. monocytogenes, E. coli O157:H7, and Salmonella serotypes decreased during the 96-h storage at 30°C.

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Pokharel, Upendra, and Dipendra Khanal. "Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 84–87. http://dx.doi.org/10.3126/jfstn.v6i0.8266.

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Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

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Yoon, Yoh-Chang, Sung-Il An, A.-Ram Jeong, Song-Ee Han, Myeong-Hee Kim, and Chang-Kwon Lee. "Characteristics of Whey Protein (WPC-30) Hydrolysate from Cheese Whey." Journal of Animal Science and Technology 52, no. 5 (October 31, 2010): 435–40. http://dx.doi.org/10.5187/jast.2010.52.5.435.

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GENIGEORGIS, CONSTANTIN, MARIUS CARNICIU, DAN DUTULESCU, and THOMAS B. FARVER. "Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C." Journal of Food Protection 54, no. 9 (September 1, 1991): 662–68. http://dx.doi.org/10.4315/0362-028x-54.9.662.

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Forty-nine market cheeses representing 24 types and 28 brands were purchased from local supermarkets. Pieces of cheeses of approximately 1.5 × 0.5 cm were surface inoculated with log10 3.95 to 4.36 cells of a Listeria monocytogenes pool made up of five strains (Scott A, V7, RM-1, VPH1, VPH2) and placed in petri dishes. After wrapping with cellophane, the dishes were stored at 4, 8, and 30°C for up to 36 d. Of the cheeses, 36.7% supported growth equivalent to a mean inoculum increase of 1.4 log10 (range 0.21 to 3.58) in at least one storage temperature. They included soft Hispanic type (Queso Fresco, Panela Ranchero, pH 6.2–6.6), Ricotta (pH 5.9–6.1), Teleme (pH 5.9), Brie (pH 7.2–7.7), Camembert (pH 7.3), and cottage (pH 4.9–5.1) cheeses. Ricotta was the best and cottage the worst substrate for growth. Cheeses not supporting Listeria growth but causing gradual death at all temperatures include: Cotija (Hispanic hard cheese), cream, blue, Tillamook, Cracker Barrel, Monterey Jack, Swiss, Cheddar, Colby, string, Provolone, Muenster, Feta, and Kasseri with values of pH 4.3–5.6, process (American, Monterey Jack, Piedmont, pH 5.7–6.4), and Limburger (pH 7.2) cheeses. A highly significant (P<0.005) correlation of Listeria growth with cheese pH values >5.5 and absence of starter cultures during the cheese manufacturing was observed. Overall, the study demonstrated that cross-contamination of certain cheeses with L. monocytogenes originating from raw foods (meat, poultry, fish, vegetables), after opening of packages, may lead to significant growth of the pathogen during refrigerated storage.

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MOHEDANO, ANGEL F., JAVIER FERNÁNDEZ, PILAR GAYA, MARGARITA MEDINA, and MANUEL NUÑEZ. "Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese." Journal of Dairy Research 65, no. 4 (November 1998): 621–30. http://dx.doi.org/10.1017/s002202999800315x.

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The cysteine proteinase from Micrococcus sp. INIA 528 was added at three concentrations to pasteurized cows' milk to study its effect on the ripening process of Hispanico cheese. Dry matter was higher in whey from experimental cheeses than in whey from control cheese manufactured from milk with no added proteinase. No differences in cheese proteolysis were found 24 h after manufacture. Residual αs- and β-caseins were significantly lower, and N soluble at pH 4·6 and in trichloroacetic acid significantly higher, in experimental cheeses than in control cheese from day 15. Hydrophobic and hydrophilic peptides in the water-soluble fraction of cheese measured by absorption at 280 nm were significantly higher in experimental cheeses than in control cheese from days 1 and 15 respectively. Texture was less firm in experimental than control cheese from day 30. Bitterness, detected in cheese with the highest levels of added cysteine proteinase, adversely affected cheese flavour. Flavour intensity was significantly higher from day 30 in cheeses with added proteinase than in control cheese.

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Semeniuc, Cristina Anamaria, Ancuţa Mihaela Rotar, Carmen Pop, Ramona Suharoschi, and Sorin Apostu. "The Manufacturing Process and Quality Control of a Holland Type Cheese." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 2 (November 13, 2013): 147. http://dx.doi.org/10.15835/buasvmcn-fst:9463.

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The aim of this study was to evaluate the influence of storage time on physicochemical shelf-life of Holland type cheese. Cheese samples were stored in ripening room for up to 30 days. Physicochemical parameters of cheese were assessed at 19 and 30 days of storage. Samples were analyzed for titratable acidity, fat in dry matter content, protein and salt content. No significant changes were observed in physicochemical properties during the ripening process.

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Bojanic-Rasovic, M., S. Mirecki, N. Nikolic, V. Katic, and R. Rasovic. "The correlation between hygienic parameters of milk and weight loss of semihard cheese." Biotehnologija u stocarstvu 27, no. 2 (2011): 273–84. http://dx.doi.org/10.2298/bah1102273b.

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The purpose of the paper was to examine weight loss and correlation between total bacteria count and the somatic cells count and weight loss of semihard naturally dried cheese, product of dairy plant ZZ?Cijevna? in Podgorica. Weigt loss was calculated on the base of difference in mass of cheese at the beginning of ripening and after specified period of ripening, exposed in percents. Examination of weight loss was done on total six product series of cheese during 60 days of ripening on temperature 14,20C and RH of 89%. Obtained average values for weight loss of cheese were: after 10 days 4.723%, 20 days 8.789% and after 30 days of ripening 11.020%. Weight loss of cheese in period of ripening 10-20 days was 4.266%, in period 20-30 days 2,445% and in period of ripening 30-60 days 5.507%. The total bacteria count in milk was determined on apparatus BactoScan FC 100 and the somatic cells count on apparatus Fossomatic 5000. The middle positive correlation between somatic cells count in milk and weight loss of cheese in period 1-10 days of ripening (0.69156), as well as middle positive correlation (0.767336) between total bacteria count and weight loss of cheese 1-10 days of ripening were determined. The obtained results show that weight loss of cheese was highest in period 1-10 days of ripening and that there is significant influence of hygienic quality of milk on weight loss of cheese and economy of production.

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ECKNER, KARL F., WENDY A. DUSTMAN, and ANNA A. RYŚ-RODRIGUEZ. "Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads." Journal of Food Protection 57, no. 4 (April 1, 1994): 295–300. http://dx.doi.org/10.4315/0362-028x-57.4.295.

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Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104 Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.

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Andreatta, Evelise, Andrezza Maria Fernandes, Marcos Veiga dos Santos, Camila Mussarelli, Marina Célia Marques, Mirna Lúcia Gigante, and Carlos Augusto Fernandes de Oliveira. "Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticas." Pesquisa Agropecuária Brasileira 44, no. 3 (March 2009): 320–26. http://dx.doi.org/10.1590/s0100-204x2009000300014.

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The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL-1; intermediate, 437,000 cells mL-1; and high, 1,053,000 cells mL-1) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4ºC. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the moisture-adjusted cheese yield and proteolysis during 30 days of storage. An interaction effect between SCC and time of storage was observed for firmness and sensory grades of cheeses. Results indicated that raw milk used to produce minas frescal cheese should not contain high SCC, in order to avoid lower acceptance of the product after 30 days of storage.

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Abou-Zeid, Nadia A. "New type of Domiati cheese of potential benefit to people with high blood cholesterol." Journal of Dairy Research 59, no. 1 (February 1992): 89–94. http://dx.doi.org/10.1017/s0022029900030284.

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SummaryPart of the milk used for manufacturing Domiati cheese was replaced by buttermilk at rates of 0, 20, 30, 40, 50 and 60%. The fat and SNF contents were standardized at 5 and 10% respectively. The hypocholesterolaemic effect of buttermilk when incorporated into cheese was tested with rats by including cheese manufactured with and without buttermilk mixed in their diet at a rate of 30% for a period of 60 d. When the diet containing Domiati cheese free from buttermilk (control cheese) was given to rats, there were highly significant increases in serum and liver cholesterol. However, when part of the milk used in manufacturing Domiati cheese was replaced by buttermilk the increases in serum and liver cholesterol concentrations were reduced. These reductions were proportional to the proportion of buttermilk incorporated in the milk used to manufacture the cheese. When 50% of the milk used for Domiati cheese was replaced by buttermilk the hypercholesterol-aemic effect of Domiati cheese was nullified and the serum and liver cholesterol concentrations were restored to their normal values. The effect of replacing 50% of the milk used in the manufacture of Domiati cheese by buttermilk on the quality of the cheese was tested periodically during the ripening period. The buttermilk improved the flavour of the cheese whilst only slightly affecting its ripening.

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Karov, M., I. Rusinov, and A. Blagoev. "Chemi-ionization of ground-state Hg atoms by excited Ar atoms." Journal of Physics B: Atomic, Molecular and Optical Physics 30, no. 5 (March 14, 1997): 1361–68. http://dx.doi.org/10.1088/0953-4075/30/5/026.

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ABDALLA, O. M., P. M. DAVIDSON, and G. L. CHRISTEN. "Survival of Selected Pathogenic Bacteria in White Pickled Cheese Made With Lactic Acid Bacteria or Antimicrobials." Journal of Food Protection 56, no. 11 (November 1, 1993): 972–76. http://dx.doi.org/10.4315/0362-028x-56.11.972.

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Effect of lactic acid bacteria starter culture, nisin, hydrogen peroxide, or potassium sorbate on Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhimurium in white pickled cheese made from pasteurized milk with 4% salt and preserved in 4% brine solution at 4°C for 60 d was studied. The starter culture inhibited all three pathogens while antimicrobials did not. Beyond day 50 in curd and day 30 in brine solution, L. monocytogenes was not detected by direct plating in cheese with added starter culture. S. aureus was not detected after day 30 in curd and day 20 in brine solution in the same cheese. S. typhimurium was not detected after day 30 in cheese curd and was not detected in brine solution at any time with lactic acid bacteria starter culture added. The pH of brine solution of starter treatment dropped below 4.7 in all experiments, while antimicrobial treatments all had a pH >5.5.

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FAVRETTO, Diane Cassia, Bruna PONTIN, and Thais Rodrigues MOREIRA. "EFFECT OF THE CONSUMPTION OF A CHEESE ENRICHED WITH PROBIOTIC ORGANISMS (BIFIDOBACTERIUM LACTIS BI-07) IN IMPROVING SYMPTOMS OF CONSTIPATION." Arquivos de Gastroenterologia 50, no. 3 (September 2013): 196–201. http://dx.doi.org/10.1590/s0004-28032013000200035.

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Context Constipation is a very common symptom in the general population. One way of non-pharmacological treatment of constipation is through the addition of probiotics to food. Obectives The aim of this study was to evaluate de effect of the consumption of a fresh cheese, enriched with Bifidobacterium lactis Bi-07 on the symptoms of constipated women. Methods A randomized controlled trial, carried out in the Basic Health Units of Guaporé's City – RS/Brazil, between january and may 2012, with 30 constipated women. The patients were randomized into two groups whom received, for 30 days, 30 g of fresh cheese enriched with Bifidobacterium lactis Bi-07 (n = 15) or regular fresh cheese (n = 15). Constipation symptoms were evaluated according to ROMA III Consensus, before and after the nutritional intervention. Also, data of clinical and anthropometric characteristics of the individuals were collected. Accepted level of significance 5% (P≤0,05). Results The medium age of the studied population was 37,5±14,4 years in the intervention group and 40,8±12,8 years in the control group. After 30 days we observed that the ingestion of fresh cheese enriched with Bifidobacterium lactis Bi-07 promoted benefic effects on the symptoms of strength to evacuate. Conclusion The consumption of 30g/day of a fresh cheese enriched with Bifidobacterium lactis Bi-07 has beneficial effects on constipation symptoms.

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Khamrokulov, Gofurjon Holigitovich, Maxzuna Muxtaraliyevna Turdialiyeva, and Azizjon Abdulakhatovich Samatov. "DETERMINATION OF FAT MASS RATES IN MELTED CHEESE 20% -30% FAT CONTENT." Theoretical & Applied Science 93, no. 01 (January 30, 2021): 151–56. http://dx.doi.org/10.15863/tas.2021.01.93.26.

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Kim, Jeong-A., Geun-Su Kim, Se-Mi Choi, Myeong-Seon Kim, Do-Young Kwon, Sang-Gu Kim, Sang-Yun Lee, and Kang-Wook Lee. "Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake." Microorganisms 9, no. 5 (May 12, 2021): 1044. http://dx.doi.org/10.3390/microorganisms9051044.

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Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacilluscurvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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Yudatama, Rizky, Tridjoko Wisnu Murti, and Yustina Yuni Suranindyah. "Kualitas Keju yang Dihasilkan dari Susu Kambing Ras Kaligesing pada Bulan Laktasi yang Berbeda (Cheese Quality Made From Milk of Ettawa Crossbred Goat, Based on Different Lactation Stages)." Buletin Peternakan 34, no. 3 (February 21, 2012): 186. http://dx.doi.org/10.21059/buletinpeternak.v34i3.89.

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The objective of the experiment was to evaluate the effect of lactation stages on the quality and flavor of 2 months ripened cheese. The experiment was conducted from December 2009 until April 2010. Five goats were used as samples. Milk were collected at 7 days and 30 days post kidding. Cheeses were coagulated using rennet which produced by extracting dried abomasum of 10 days old goat kid. Fresh cheeses were analyzed for its quality and kept for 2 months. After 2 month, ripened cheeses were analyzed for its quality and flavor. Parameters observed were cheese’s physical quality (cheese yield and tenderness), chemical quality (pH, protein, fat, moisture, ash, calcium) and flavor (for ripened cheeses). Cheese yield, tenderness, pH, protein, fat, moisture, ash, and calcium composition were analyzed using Repeated Measurement of General Linear Model and flavor quality was analyzed using Mann-Whitney Test. The result showed that lactation stages (7 and 30 days post kidding) did not significantly affect cheese yield, pH, protein, fat, and calcium but it had an effect on tenderness, moisture, and ash. Ripening significantly affected flavor such as salty, sour, bitter, and rancidity but not the sweet taste. Ripening was also affected pH and fat composition but moisture, ash, protein, calcium, and tenderness were not affected. It can be concluded that 2 stages of lactation did not significantly affect overall cheese quality, but it was suggested to choose milk from days 30 after partum as cheese raw material since cheeses from days 7 milk have a flavor defect (bitter) and this kind of milk is still needed by the kids of the goat. (Key words: Kaligesing race goat’s milk, Cheese quality, Cheese ripening, Cheese flavor, Stage of lactation)

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O'Reilly, Ciara E., Paula M. O'Connor, Alan L. Kelly, Thomas P. Beresford, and Patrick M. Murphy. "Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese." Applied and Environmental Microbiology 66, no. 11 (November 1, 2000): 4890–96. http://dx.doi.org/10.1128/aem.66.11.4890-4896.2000.

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ABSTRACT The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K-12, Staphylococcus aureus ATCC 6538, and Penicillium roqueforti IMI 297987). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a range of pressures and temperatures on the viability of these microorganisms. Cheese slurries were subjected to pressures of 50 to 800 MPa for 20 min at temperatures of 10, 20, and 30°C. At 400 MPa, the viability ofP. roqueforti in cheese slurry decreased by >2-log-unit cycles at 10°C and by 6-log-unit cycles at temperatures of 20 and 30°C. S. aureus and E. coli were not detected after HP treatments in cheese slurry of >600 MPa at 20°C and >400 MPa at 30°C, respectively. In addition to cell death, the presence of sublethally injured cells in HP-treated slurries was demonstrated by differential plating using nonselective agar incorporating salt or glucose. Kinetic experiments of HP inactivation demonstrated that increasing the pressure from 300 to 400 MPa resulted in a higher degree of inactivation than increasing the pressurization time from 0 to 60 min, indicating a greater antimicrobial impact of pressure. Selected conditions were subsequently tested on Cheddar cheese by adding the isolates to cheese milk and pressure treating the resultant cheeses at 100 to 500 MPa for 20 min at 20°C. The relative sensitivities of the isolates to HP in Cheddar cheese were similar to those observed in the cheese slurry, i.e., P. roqueforti was more sensitive thanE. coli, which was more sensitive than S. aureus. The organisms were more sensitive to pressure in cheese than slurry, especially with E. coli. On comparison of the sensitivities of the microorganisms in a pH 5.3 phosphate buffer, cheese slurry, and Cheddar cheese, greatest sensitivity to HP was shown in the pH 5.3 phosphate buffer by S. aureus and P. roqueforti while greatest sensitivity to HP by E. coli was exhibited in Cheddar cheese. Therefore, the medium in which the microorganisms are treated is an important determinant of the level of inactivation observed.

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Sheliabina, O., M. Elisеev, A. Novikova, and M. Chikina. "POS1140 RISK FACTORS FOR THE DEVELOPMENT OF DIABETES MELLITUS IN PATIENTS WITH GOUT ACCORDING TO A 6-YEAR PROSPECTIVE FOLLOW-UP STUDY." Annals of the Rheumatic Diseases 80, Suppl 1 (May 19, 2021): 849.2–849. http://dx.doi.org/10.1136/annrheumdis-2021-eular.3151.

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Background:Gout is often associated with diabetes mellitus (DM), but the role of serum uric acid (sUA) and urate-lowering drugs in its development in patients with gout remains controversial [1].Objectives:To study risk factors for DM in patients with gout based on the results of long-term prospective follow-up study.Methods:The prospective study included 444 patients with a crystal-verified diagnosis of gout, aged ≥18 years, 49 (11%) women, 395 (89%) men. Patients were followed up at the V.A. Nasonova Research Institute of Rheumatology from 2010 to January 2021, the median follow-up was 6.1 [2.8; 7.8] years. The exclusion criteria were the presence of other rheumatic diseases with symptoms of arthritis, DM. DM was diagnosed on the 1998 WHO criteria. The following parameters were considered as risk factors: gender, family history for diabetes mellitus, body mass index (BMI)>25 kg/m2 and > 30 kg/m2, waist volume ≥88 cm for women and ≥102 cm for men, alcohol consumption > 20 units per week, chronic kidney disease (CKD), intake of diuretics and glucocorticoids, and serum total cholesterol >5 mmol/l, triglycerides>2.25 mmol/l, serum C-reactive protein (CRP) level> 5 mg/l, as well as clinical manifestations of gout: subcutaneous tophi, polyarthritis (simultaneous involvement of ≥5 joints), intake of urate-lowering drugs, sUA (> 480 μmol/L,> 420 μmol/L,> 360 μmol/L,> 300 μmol/L). Statistica 12.0 package was used for statistical data processing.Results:A total of 444 patients were included, the mean age was 51.0±12.9 years, the median follow-up was 6.1 [2.8; 7.8] years. In dynamics: 35 (8%) patients died, 6 (1%) patients were not available, 403 patients were examined (44 (11%) - women and 359 (89%) - men). 290 (72%) patients received urate-lowering therapy (263 (65%) patients used allopurinol, 27 (7%) - febuxostat). The target sUA <360 μmol/L was reached by 165 (41%) patients and <300 μmol/L - by 92 (23%) patients. All patients with sUA<300 μmol/L received urate-lowering therapy, 62 (67%) patients used allopurinol, 17 (18%) - febuxostat, 13 (14%) - uricosuric drugs. Diabetes mellitus was developed in 106 (26%) patients. The factors influencing the risk of developing diabetes were - the presence of diabetes in family history (odds ratio (OR) 2.27, 95% confidence interval (CI) 1.37; 3.76); BMI> 30 kg / m2 (OR 1.79, 95% CI 1.14; 2.80), diuretics (OR 2.32, 95% CI 1.36; 3.96) and sUA> 300 μmol / l (OR 2.89, 95% CI 1.50, 5.56).Conclusion:The risk of developing DM in patients with gout is associated with sUA> 300 μmol/l, which may be one of the probable reasons for choosing this as a target level. Large prospective studies are needed to confirm the antidiabetic effect of urate-lowering drugs.References:[1]Chang HW, Lin YW, Lin MH, Lan YC, Wang RY. Associations between urate-lowering therapy and the risk of type 2 diabetes mellitus. PLoS One. 2019 Jan 7;14(1):e0210085. doi: 10.1371/journal.pone.0210085.Disclosure of Interests:Olga Sheliabina: None declared, Maxim Elisеev Speakers bureau: Berlin Chemie Menarini Group, Novartis International AG, EGIS, Aleksandra Novikova: None declared, Maria Chikina: None declared.

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Dunsmore, David G., Debbie Makin, and Richard Arkins. "Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheesemaking and on organoleptic properties of the cheese." Journal of Dairy Research 52, no. 2 (May 1985): 287–97. http://dx.doi.org/10.1017/s002202990002416x.

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SUMMARYThe inhibitory effect of five disinfectants on acid production byStreptococcus lactisandStr. cremorisCheddar cheese starters was compared using two techniques, a laboratory scale fermentation tube test, and pilot scale cheese manufacture. Threshold inhibition concentrations (partial, total) of disinfectants (mg/1) on acid production observed in the fermentation tube were: peracetic acid/H2O2(0–5, > 600) iodophor (75–220, > 400), quaternary ammonium compound (QAC), (20–30, > 200), acidic anionic (60–120, 600–1200), and Na hypochlorite (400–1000, > 1000). Threshold inhibition concentrations (partial, total) observed in the cheese vat were (mg/I); peracetic acid/H2O2(0–5, 5–35), iodophor (15–30, 75–200), QAC (10–20, > 200), acidicanionic(30–120, > 600), and Na hypochlorite (35–400, > 400). Flavour threshold concentrations in the cheese at 4 weeks were (mg/l): peracetic acid/H2O25, iodophor 8, QAC 20, acidic anionic 12, and hypochlorite 50. It is concluded that problems in cheese manufacture are unlikely to occur with hypochlorites, iodophors, and acidic anionics, but that care should be taken when using QAC and peracetic acid as sanitizers. A correlation coefficient of 0918 was computed between the two methods of determining partial acid inhibition (P< 0·005).

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TIŢA, Mihaela Adriana. "Obtaining a Spreadable Cheese Sort with Additives of Bioactive Compounds." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 74, no. 2 (November 26, 2017): 191. http://dx.doi.org/10.15835/buasvmcn-asb:0005.

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To conduct this study, a market survey was conducted in the form of a questionnaire to see what assortment of cheese and what ingredients bioactive compounds people want to consume. In order to find out what assortment of cheese and what ingredients with bioactive compounds people want to consume, a market survey was made in the form of a questionnaire. Taking into account the results of the survey,to process a melted cheese mix with the addition of dried tomatoes and basil. A technological scheme was developed for this cheese and sodium bicarbonate was used instead of melting and emulsifying salts to try to obtain a healthier product. The obtained product was analyzed for a period of 30 days from a sensory and physico-chemical. Physico-chemical and sensory properties of the obtained product were analyzed for a period of 30 days.

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Ionova, i. i., and N. A. Tikhomirova. "Processed cheese product enriched with iodine." Cheesemaking and Buttermaking 56, no. 3 (2021): 30–32. http://dx.doi.org/10.31515/2073-4018-2021-3-30-32.

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Skulska, I. V., and O. Y. Tsisaryk. "Changes in protein substances of brynza cheese under the influence of partial replacement of salt with potassium chloride." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (May 13, 2020): 50–54. http://dx.doi.org/10.32718/nvlvet-f9309.

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The results of studies of protein substances of brine cheese from sheep milk with partial replacement of salt with potassium chloride in the amount of 20 and 30 % are presented in the article. Benefits of cheese as a foodstuff are a large number of vitamins B, A, E, it is rich in minerals, including trace elements and essential amino acids. The bacterial preparation RSF-742 in combination with Fresh-Q (Chr. Hansen, Denmark) was used to make the cheese, which adversely affects the development of yeast and mold, thus extending the shelf life of the cheese. Two groups of cheese were made. The first group (without Fresh-Q): K (control) using NaCl; D1 and D2 with 20 % and 30 % replacement of NaCl by KCl, respectively. Second group (with Fresh-Q): CF using NaCl; DF1 and DF2 with 20 and 30 % replacement of NaCl by KCl, respectively. The Kjeldahl method was used to determine the content of total Nitrogen, total soluble Nitrogen, Nitrogen of non-protein soluble nitrogen-containing compounds. The positive effect of salt replacement and the use of biosecurity culture on the course of proteolytic processes has been proved. Nitrogen content of soluble protein substances, which determines the dietary properties of cheese, increased in samples with 20 and 30 % replacement of table salt with potassium chloride. Determination of digestibility of proteins by digestive enzymes in vitro was performed using the basic method Pokrovsky-Ertanov. The essence of the method consists in the sequential effect on the protein of the object under study of the proteinase system and the removal by dialysis of some hydrolysis products to avoid inhibition of the reaction by low molecular weight peptides and free amino acids. Brynza with partial replacement of sodium chloride with potassium chloride is characterized by better digestibility compared to cheese, which is made by traditional technology. The data are confirmed by high rates of digestibility. The test specimens of the breeze according to these indicators fully meet the requirements of the current regulatory documentation.

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Prud’homme, J. "Exposition des enfants aux PM 10 sur le chemin de l’école : impact d’une réglementation « zone 30 »." Revue d'Épidémiologie et de Santé Publique 66, no. 2 (March 2018): 145–52. http://dx.doi.org/10.1016/j.respe.2017.09.005.

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Papagianni, Olga, Konstantina Argyri, Thomas Loukas, Athanasios Magkoutis, Theodora Biagki, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralampos C. Karantonis, and Antonios E. Koutelidakis. "Postprandial Bioactivity of a Spread Cheese Enriched with Mountain Tea and Orange Peel Extract in Plasma Oxidative Stress Status, Serum Lipids and Glucose Levels: An Interventional Study in Healthy Adults." Biomolecules 11, no. 8 (August 19, 2021): 1241. http://dx.doi.org/10.3390/biom11081241.

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Postprandial lipemia, glycemia and oxidative stress may affect the occurrence of cardiovascular disease. The purpose of the present intervention study was to investigate the effect of a spread cheese enriched with mountain tea (Sideritis sp.) and orange peel (Citrus sinensis) extract on postprandial metabolic biomarkers in healthy volunteers. In a cross-over design, 14 healthy subjects 20–30 years old were consumed either a meal rich in fat and carbohydrates (80 g white bread, 40 g butter and 30 g full fat spread cheese) or a meal with the spread cheese enriched with 6% mountain tea–orange peel extract. Differences in postprandial total plasma antioxidant capacity, resistance of plasma to oxidation, serum lipids, glucose and uric acid levels were evaluated at 0, 1.5 and 3 h after consumption. Plasma total antioxidant capacity was significantly increased 3 h after the consumption of the meal in the presence of the extract-enriched cheese, compared to the conventional cheese (p = 0.05). Plasma resistance to oxidation was increased at 30 min in the Functional meal compared with the Control meal. A tendency to decrease the postprandial rise in glucose and triglyceride levels, 1.5 h and 3 h, respectively, after the intake of the meal with the extract-enriched cheese was observed (p = 0.062). No significant changes in the concentrations of the remaining biomarkers studied were observed (p > 0.05). Further studies with a larger sample are needed in both healthy adults and patients with cardiovascular disease to draw safer conclusions about the postprandial effect of the extracts on metabolic biomarkers that predict cardiovascular risk.

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Sharma Khanal, Bal Kumari, Monica Pradhan, and Nidhi Bansal. "Cheese: Importance and Introduction to Basic Technologies." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 14–24. http://dx.doi.org/10.3126/jfstn.v11i0.29666.

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Cheese is a highly nutritious fermented milk product with diverse flavour and texture. When compared to whole milk (3-4% protein and fat), it contains 30-40% protein and fat along with other minerals and fat soluble vitamins. Fewer varieties of cheese are available in Nepal compared to the European and American regions. Due to increased awareness of the health benefits of cheese and expansion of cattle farming in Nepal, the demand and supply of cheese is in increasing trend. To overcome the milk holiday in the surplus season, cheese manufacturing could be an attractive venture. By meeting the quality standards set by national and international bodies, there may be huge opportunity for exporting the cheese. However, still many dairy manufacturers are not aware about cheese production technologies and their implications. Hence, this review is aimed at providing more general information on cheese, its ingredients and steps involved in cheese making.

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Castro, Mariana Torres de, Eduardo José Borges, Kelsiane Alves Marques de Oliveira, Mariana Oliveira Silva, Lismaíra Gonçalves Caixeta Garcia, and Priscila Alonso dos Santos. "Evaluation of the innocuousness and microbiological characterization of minas artisanal cheese produced in Santa Vitória, Brasil." Research, Society and Development 9, no. 7 (May 23, 2020): e480974004. http://dx.doi.org/10.33448/rsd-v9i7.4004.

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The manufacture of artisanal cheeses is one of the most important activities of the family agroindustry in Minas Gerais. Given the economic and cultural importance of Minas Artesanal Cheese, the objective of this study was to evaluate the microbiological characteristics and safety of Minas Artisanal Cheese (MAC) produced in a rural property in Santa Vitória-MG. Twelve cheese samples were evaluated in January 2019 (summer), and 12 samples were evaluated in July 2019 (winter) at four maturation times (1, 7, 14 and 21 days). Evolution of the moisture and pH of the cheese during maturation were evaluated. Coliforms were counted at 30 °C and 45 °C, and the presence/absence of Staphylococcus aureus, lactic acid bacteria (LAB), mold, yeast and Salmonella were evaluated. Microbiological characteristics of the cheese water supply, milk, endogenous yeast and the cheese surface were also evaluated. There was variation between the two seasons in terms of humidity and LAB. Significant differences were observed in the coliform counts at 30°C and 45°C, and the presence of S. aureus, LAB, mold and yeasts in the cheese were evaluated during maturation in both seasons. Maturation influenced the moisture content but did not influence the pH. There was a reduction over time in the pathogen count. At the end of ripening, the cheese did not exhibit parameters that would guarantee its microbiological safety. Maturation significantly reduced the microorganism counts, but the MAC did not comply with current legislation. Thus, the cheese was not harmless and presented risks when consumed due to the possibility of causing foodborne diseases.

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GLASS, KATHLEEN A., and ERIC A. JOHNSON. "Factors That Contribute to the Botulinal Safety of Reduced-Fat and Fat-Free Process Cheese Products." Journal of Food Protection 67, no. 8 (August 1, 2004): 1687–93. http://dx.doi.org/10.4315/0362-028x-67.8.1687.

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The effects of fat, type of natural cheese, and adjunct process cheese ingredients were evaluated to determine factors that contribute to the botulinal safety of reduced-fat (RF) process cheese products stored at 30°C. In the first set of experiments, pasteurized process cheese products (PPCPs) were formulated using full-fat (FF) Cheddar, 30% RF Cheddar, or skim milk (SM) cheese as cheese-base types and were standardized to 59% moisture, pH 5.75, 2.8 or 3.2% total salts, and 15 to 19% fat. Subsequent trials evaluated the effect of fat levels and adjunct ingredients in PPCPs made with SM, RF, and FF cheese (final fat levels, less than 1, 13, and 24%, respectively). When fat levels of PPCPs were comparable (15.1, 19.1, and 16.2 for product manufactured with SC, RF, and FF cheese, respectively), botulinal toxin production was delayed for up to 2 days in PPCPs formulated with SM compared with RF or FF cheese; however, the effect was not statistically significant. When fat levels were reduced to less than 1% in SM PPCPs, toxin production was delayed 2 weeks in products made with SM compared with RF or FF cheese manufactured with 13 or 24% fat, respectively. The antibotulinal effect of adjunct ingredients varied among the products manufactured with different fat levels. Sodium lactate significantly delayed toxin production (P < 0.05) for all fat levels tested, whereas β-glucan fat replacer did not delay toxin production. An enzyme-modified cheese used as a flavor enhancer significantly delayed toxin production (P < 0.05) in SM (less than 1% fat) products but had little to no inhibitory effect in RF (13% fat) and FF (24% fat) cheese products. Similarly, monolaurin increased the time to detectable toxin in SM products but was ineffective in RF or FF cheese products. These results verify that RF PPCPs exhibit greater safety than FF products and that safety may be enhanced by using certain adjunct ingredients as antimicrobials.

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Journal articles on the topic '30 Chemie'

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